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2 Whole large chicken breasts (about 2 lb.), skinned and boned
2 c Water
14 1/2 oz Can beef broth
14 1/2 oz Can chicken broth
14 1/2 oz Can tomatoes, cut up
1/2 c Chopped onion
1/4 c Chopped green pepper
8 3/4 oz can whole kernel corn, drained
1 ts Chili powder
1/2 ts Ground cumin
1/8 ts Ground black pepper
Tortilla Chips (about 3 cups), coarsly crushed
4 oz Monterey Jack Cheese, schredded (about 1 cup)
1 Avocado, peeled, seeded and cut into chunks
Snipped cilantro
LimeWedges
Cut chicken into 1 inch cubes; set aside. In a large saucepan combinewater, beef and chicken broths, undrained tomatoes, onoin and greenpepper. Bring to boiling. Add Chicken; reduce heat. Cover and simmer for10 mins. Add corn, chili powder, cumin and pepper. Simmer, covered,for 10 mins more. To serve, place crushed tortilla chips into each bowl.Ladle soup over chips. Sprinkle with cheese, avocado and cilantro.Serve with lime wedges.
Makes 6 servings
Saturday, March 29, 2008
Asian Chicken Salad
Makes: 6 servings
2 tablespoons brown sugar
2 teaspoons soy sauce
1 tablespoon sesame oil (optional)
1/4 cup vegetable oil
3 tablespoons rice vinegar
1 (8 ounce) package dried rice noodles
1 head iceberg lettuce - rinsed, dried, and chopped
4 boneless chickenbreast halves, cooked and shredded
3 green onions, chopped
1 tablespoon sesame seeds, toasted
Prepare the dressing 30 mins ahead of time by combining the brown sugar,soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressingcarafe. To prepare the Chinese rice noodles, heat a skillet with a fewtablespoons of oil and break off a little bit of the noodles and addthem to the skillet and fry them. They will puff up in the skillet, soonly add a few at a time. As they begin to puff up, remove and drainthem on paper towels. Be sure to cook long enough as the under cookednoodles will be like eating needles. Once cooked, add them to the saladmixture. In a large bowl combine the iceberg lettuce, cooked andshredded chicken, green onions and toasted sesame seeds. Let chill about10 mins and just before serving add the cooked rice noodles. Serve insalad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour thedressing over the top of the salad toss and serve immediately.
2 tablespoons brown sugar
2 teaspoons soy sauce
1 tablespoon sesame oil (optional)
1/4 cup vegetable oil
3 tablespoons rice vinegar
1 (8 ounce) package dried rice noodles
1 head iceberg lettuce - rinsed, dried, and chopped
4 boneless chickenbreast halves, cooked and shredded
3 green onions, chopped
1 tablespoon sesame seeds, toasted
Prepare the dressing 30 mins ahead of time by combining the brown sugar,soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressingcarafe. To prepare the Chinese rice noodles, heat a skillet with a fewtablespoons of oil and break off a little bit of the noodles and addthem to the skillet and fry them. They will puff up in the skillet, soonly add a few at a time. As they begin to puff up, remove and drainthem on paper towels. Be sure to cook long enough as the under cookednoodles will be like eating needles. Once cooked, add them to the saladmixture. In a large bowl combine the iceberg lettuce, cooked andshredded chicken, green onions and toasted sesame seeds. Let chill about10 mins and just before serving add the cooked rice noodles. Serve insalad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour thedressing over the top of the salad toss and serve immediately.
Cincinnati Chili
1 qt. water
2 lbs. ground chuck, crumbled
2 med. onions, finely chopped
5-6 cloves garlic, crushed (use garlic press) or minced
One 15-oz. cantomato sauce
2 T. cider vinegar
1 T. Worcestershire sauce
10 peppercorns, ground
8 whole allspice, ground
8 whole cloves, ground
1 large bay leaf
2 t. salt
2 t. ground cinnamon
1 1/2 t. cayenne pepper
1 t. ground cumin
1/2 oz. unsweetened chocolate, grated
Bring water to boil in 4-6 qt. pot. Add the ground chuck (do not brownfirst). Stir until separated and reduce heat to simmer. Add onions,garlic, tomato sauce, cider vinegar, and Worcestershire sauce. Stir tomix well. Add peppercorns, allspice, cloves, bay leaf, salt, cinnamon,cayenne pepper and grated unsweetened chocolate. Bring back to a boil,then reduce to simmer for 2 1/2 hrs cooking time in all. Cool uncoveredand refrigerate overnight. Skim all or most of the fat and discard.Discard bay leaf. Reheat and serve over hot spaghetti, cooked al dente.
Optional toppings: finely-grated Cheddar cheese, chopped onion, redkidney beans.
Serve oyster crackers and red pepper sauce on the side.
2 lbs. ground chuck, crumbled
2 med. onions, finely chopped
5-6 cloves garlic, crushed (use garlic press) or minced
One 15-oz. cantomato sauce
2 T. cider vinegar
1 T. Worcestershire sauce
10 peppercorns, ground
8 whole allspice, ground
8 whole cloves, ground
1 large bay leaf
2 t. salt
2 t. ground cinnamon
1 1/2 t. cayenne pepper
1 t. ground cumin
1/2 oz. unsweetened chocolate, grated
Bring water to boil in 4-6 qt. pot. Add the ground chuck (do not brownfirst). Stir until separated and reduce heat to simmer. Add onions,garlic, tomato sauce, cider vinegar, and Worcestershire sauce. Stir tomix well. Add peppercorns, allspice, cloves, bay leaf, salt, cinnamon,cayenne pepper and grated unsweetened chocolate. Bring back to a boil,then reduce to simmer for 2 1/2 hrs cooking time in all. Cool uncoveredand refrigerate overnight. Skim all or most of the fat and discard.Discard bay leaf. Reheat and serve over hot spaghetti, cooked al dente.
Optional toppings: finely-grated Cheddar cheese, chopped onion, redkidney beans.
Serve oyster crackers and red pepper sauce on the side.
Lazy Day Lasagna
1 (12 oz.) container cottage cheese
2 c. shredded mozzarella cheese
2 eggs
1 t. onion powder
1/2 t. dried basil leaves
1/8 t. pepper
1 (32 oz.) jar spaghetti sauce
3/4 lb. cooked ground beef
9 uncooked lasagna noodles
1/4 c. water
Grated Parmesan cheese
In large bowl, mix first 6 ingredients until well blended; set aside. Inmedium bowl, mix together spaghetti sauce and cooked ground beef. In12x8x2" baking dish, spread 3/4 c. meat sauce. Layer 3 uncooked noodleson top of meat sauce. Spread with half of the cottage cheese mixture and1 1/2 c. meat sauce. Layer 3 more uncooked noodles on top of meat sauce.Spread with remaining cottage cheese mixture. Top with remaining 3uncooked noodles and remaining meat sauce. Pour water around edges ofcasserole. Cover tightly with foil. Bake in 375° oven 45 mins. Uncoverand bake 15 mins more or until noodles are tender. Let stand 10 minsbefore serving. Serve with Parmesan cheese.
Makes 6 servings
2 c. shredded mozzarella cheese
2 eggs
1 t. onion powder
1/2 t. dried basil leaves
1/8 t. pepper
1 (32 oz.) jar spaghetti sauce
3/4 lb. cooked ground beef
9 uncooked lasagna noodles
1/4 c. water
Grated Parmesan cheese
In large bowl, mix first 6 ingredients until well blended; set aside. Inmedium bowl, mix together spaghetti sauce and cooked ground beef. In12x8x2" baking dish, spread 3/4 c. meat sauce. Layer 3 uncooked noodleson top of meat sauce. Spread with half of the cottage cheese mixture and1 1/2 c. meat sauce. Layer 3 more uncooked noodles on top of meat sauce.Spread with remaining cottage cheese mixture. Top with remaining 3uncooked noodles and remaining meat sauce. Pour water around edges ofcasserole. Cover tightly with foil. Bake in 375° oven 45 mins. Uncoverand bake 15 mins more or until noodles are tender. Let stand 10 minsbefore serving. Serve with Parmesan cheese.
Makes 6 servings
Nilla Banana Pudding
1/2 cup sugar
4 eggs
Nilla Wafers
3 Tbsp. flour
2 cups milk
5-6 med. ripe bananas
dash salt
1/2 tsp. vanilla extract
Reserve
2 Tbsp. sugar.
In top of double boiler combine remaining sugar,flour and salt. Beat in 1 whole egg and 3 egg yolks; reserve 3 eggwhites. Stir in milk. Cook, uncovered, over boiling water, stirringconstantly, 10 mins or until thickened. Remove from heat and addvanilla.Spoon about 1/2 cup custard into bottom of 1 1/2 qt. casseroledish, cover with a layer of Nilla wafers. Top with a layer of slicedbananas; pour about 2/3 cup custard over bananas. Continue layering ,ending with custard.In a small bowl, beat reserved egg whites untilstiff but not dry; gradually adding 2 Tbsp. reserved sugar; beat tillmixture forms stiff peaks. Spoon on top of custard; spreading to coverentire surface.Bake @ 425F for 5 mins or until surface is lightlybrowned. Just before serving garnish with banana slices, if desired.Serve warm or chilled.Makes 8 servings
4 eggs
Nilla Wafers
3 Tbsp. flour
2 cups milk
5-6 med. ripe bananas
dash salt
1/2 tsp. vanilla extract
Reserve
2 Tbsp. sugar.
In top of double boiler combine remaining sugar,flour and salt. Beat in 1 whole egg and 3 egg yolks; reserve 3 eggwhites. Stir in milk. Cook, uncovered, over boiling water, stirringconstantly, 10 mins or until thickened. Remove from heat and addvanilla.Spoon about 1/2 cup custard into bottom of 1 1/2 qt. casseroledish, cover with a layer of Nilla wafers. Top with a layer of slicedbananas; pour about 2/3 cup custard over bananas. Continue layering ,ending with custard.In a small bowl, beat reserved egg whites untilstiff but not dry; gradually adding 2 Tbsp. reserved sugar; beat tillmixture forms stiff peaks. Spoon on top of custard; spreading to coverentire surface.Bake @ 425F for 5 mins or until surface is lightlybrowned. Just before serving garnish with banana slices, if desired.Serve warm or chilled.Makes 8 servings
Meat Loaf
1 lb. ground beef
1/2 lb. ground pork
1 c. boiled rice
1 c. cooked tomatoes
1 c. bread crumbs
1 c. corn flakes
1 medium onion - chopped
2 eggs
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. parsley
Mix all ingredients together and bake about 45 mins.Also good chilledand fried as pattiesLife is too short to wake up with regrets.So love the people whotreat you right.Forget about the one's who don't.Believe everythinghappens for a reason.If you get a second chance grab it with bothhands.If it changes your life let it.Nobody said life would be easythey just promised it would be worth it.
1/2 lb. ground pork
1 c. boiled rice
1 c. cooked tomatoes
1 c. bread crumbs
1 c. corn flakes
1 medium onion - chopped
2 eggs
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. parsley
Mix all ingredients together and bake about 45 mins.Also good chilledand fried as pattiesLife is too short to wake up with regrets.So love the people whotreat you right.Forget about the one's who don't.Believe everythinghappens for a reason.If you get a second chance grab it with bothhands.If it changes your life let it.Nobody said life would be easythey just promised it would be worth it.
Stuffed Franks & Taters
4 C. frozen hash brown potatoes, thawed
1 can (10 ¾ oz. ) cream of celery soup
1 C. shredded Cheddar cheese
1 C. sour cream
1 can French Fried onions
1/2 t. salt
1/4 t. pepper
6 frankfurters
Preheat oven to 400. In large bowl, combine potatoes, soup, ½ C. cheese, the sour cream, ½ can French fried onions, and the salt and pepper. Spread potato mixture in a 9x13 baking dish Split frankfurters lengthwise almost in half. Arrange frankfurters, split side up, along center of casserole. Bake uncovered for 30 minutes or until heated through. Fill frankfurters with remaining cheese and onions, and bake uncovered 1-3 minutes or until onions are golden brown
1 can (10 ¾ oz. ) cream of celery soup
1 C. shredded Cheddar cheese
1 C. sour cream
1 can French Fried onions
1/2 t. salt
1/4 t. pepper
6 frankfurters
Preheat oven to 400. In large bowl, combine potatoes, soup, ½ C. cheese, the sour cream, ½ can French fried onions, and the salt and pepper. Spread potato mixture in a 9x13 baking dish Split frankfurters lengthwise almost in half. Arrange frankfurters, split side up, along center of casserole. Bake uncovered for 30 minutes or until heated through. Fill frankfurters with remaining cheese and onions, and bake uncovered 1-3 minutes or until onions are golden brown
Spanish Rice
1 1/2 C. rice
2 1/2 C. chicken broth
1 cup plain tomato sauce (or 1 can diced tomatoes undrained)
3 cloves finely chopped garlic
1/4 of a medium onion
2 tablespoons oil
4 heaping tablespoons of finely chopped parsley (optional)
In a medium sauce pan, heat oil over medium heat. Add in the fresh garlic and onion. Sauté for 1-2 minutes until softened. Add in dry rice. Stir for about 5 minutes until rice becomes a golden brown color. Add in broth and tomato sauce (Slowly into rice, not directly onto hot pan!) Add in the parsley if you're using it. Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork. *If you don't have fresh garlic or onions on hand you can use the equivalent in powder form. Do not sauté the powder, just skip that step and add the garlic powder and/or onion powder when you add the liquids. If you don't have tomato sauce you can use unseasoned stewed tomatoes, or canned diced tomatoes with their liquid.
2 1/2 C. chicken broth
1 cup plain tomato sauce (or 1 can diced tomatoes undrained)
3 cloves finely chopped garlic
1/4 of a medium onion
2 tablespoons oil
4 heaping tablespoons of finely chopped parsley (optional)
In a medium sauce pan, heat oil over medium heat. Add in the fresh garlic and onion. Sauté for 1-2 minutes until softened. Add in dry rice. Stir for about 5 minutes until rice becomes a golden brown color. Add in broth and tomato sauce (Slowly into rice, not directly onto hot pan!) Add in the parsley if you're using it. Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork. *If you don't have fresh garlic or onions on hand you can use the equivalent in powder form. Do not sauté the powder, just skip that step and add the garlic powder and/or onion powder when you add the liquids. If you don't have tomato sauce you can use unseasoned stewed tomatoes, or canned diced tomatoes with their liquid.
Rigatoni Bake
lb. hamburger or sausage
16 oz. rigatoni
2 C. shredded Cheddar cheese
1 jar spaghetti sauce
3 T. grated Parmesan cheese
shredded Mozzarella
Cook rigatoni according to package directions. Lay in 9x13 baking dish and top with shredded Cheddar cheese. Fry hamburger and spread over noodles. Pour spaghetti sauce over top of hamburger and top with Mozzarella cheese. Bake 25-30 minutes on 350.
16 oz. rigatoni
2 C. shredded Cheddar cheese
1 jar spaghetti sauce
3 T. grated Parmesan cheese
shredded Mozzarella
Cook rigatoni according to package directions. Lay in 9x13 baking dish and top with shredded Cheddar cheese. Fry hamburger and spread over noodles. Pour spaghetti sauce over top of hamburger and top with Mozzarella cheese. Bake 25-30 minutes on 350.
Chicken & Rice Casserole
1 C. rice
1 can cream of mushroom soup
1/2 soup can water
1 pkg. dry onion soup mix
1/2 chicken cut up or 4 chicken breast halves
Grease baking dish. Place rice in dish. Combine soup, water and soup mix & pour over rice. Place chicken on top & gently press down into liquid (does not have to be totally covered). Cover and bake at 350 for 1 hour or until rice is tender & liquid is absorbed.
1 can cream of mushroom soup
1/2 soup can water
1 pkg. dry onion soup mix
1/2 chicken cut up or 4 chicken breast halves
Grease baking dish. Place rice in dish. Combine soup, water and soup mix & pour over rice. Place chicken on top & gently press down into liquid (does not have to be totally covered). Cover and bake at 350 for 1 hour or until rice is tender & liquid is absorbed.
Cheesy Crockpot Chicken
6 Boneless skinless chicken breast halves
Salt and pepper to taste
Garlic powder to taste
2 cans Cream of chicken soup
1 can Cheddar cheese soup
Instructions:Rinse chicken and sprinkle with salt, pepper and garlic powder. Mixundiluted soup and pour over chicken in the crock pot. Cook on low 6to 8 hours. Serve over rice or noodles.
Serves 6
Salt and pepper to taste
Garlic powder to taste
2 cans Cream of chicken soup
1 can Cheddar cheese soup
Instructions:Rinse chicken and sprinkle with salt, pepper and garlic powder. Mixundiluted soup and pour over chicken in the crock pot. Cook on low 6to 8 hours. Serve over rice or noodles.
Serves 6
Slow Cooker Peper Steak
Makes: 6 servings
2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce 1 teaspoon white sugar
1 teaspoon salt
Sprinkle strips of sirloin with garlic powder to taste. In a largeskillet over medium heat, heat the vegetable oil and brown the seasonedbeef strips. Transfer to a slow cooker.Mix bouillon cube with hot wateruntil dissolved then mix in cornstarch until dissolved. Pour into theslow cooker with meat. Stir in onion, green peppers, stewed tomatoes,soy sauce, sugar and salt.Cover and cook on High for 3 to 4 hrs or on Low for 6 to 8 hrs.
2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce 1 teaspoon white sugar
1 teaspoon salt
Sprinkle strips of sirloin with garlic powder to taste. In a largeskillet over medium heat, heat the vegetable oil and brown the seasonedbeef strips. Transfer to a slow cooker.Mix bouillon cube with hot wateruntil dissolved then mix in cornstarch until dissolved. Pour into theslow cooker with meat. Stir in onion, green peppers, stewed tomatoes,soy sauce, sugar and salt.Cover and cook on High for 3 to 4 hrs or on Low for 6 to 8 hrs.
Chicken Chow Mein
1 Tbs oil
1.5 lbs boneless, skinless chicken breasts, cut in 1" pieces
4 carrots, thinly sliced
4 green onions, sliced (include green portion)
3 stalks celery, sliced
1 cup low sodium chicken broth
1 Tbs sugar
1/3 cup light soy sauce
1/4 tsp crushed red pepper flakes
1/4 tsp ground ginger
1 clove garlic, crushed
8 ounces bean sprouts
8 ounces water chestnuts, sliced
1/4 cup cornstarch
1/2 cup water
Heat oil in skillet and brown chicken (if you don't have time to dothis, you can skip it). Put chicken pieces in crock pot. Add allingredients except cornstarch and water. Stir and cover; cook on low for6 to 8 hrs. Turn to high. Combine cornstarch and cold water in a smallbowl; stir until dissolved. Stir into the crock pot liquids. Keepingcover slightly ajar to allow steam to escape, cook until thickened,about 15 to 30 mins. Serve over rice or with chow mein noodles. May bedoubled for 5-quart crock pot.
Serves 6
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