tag:blogger.com,1999:blog-85325920934988113552024-03-04T21:43:49.730-08:00Lake Norman Freezer Meal SwapAnonymoushttp://www.blogger.com/profile/02388467940025069590noreply@blogger.comBlogger72125tag:blogger.com,1999:blog-8532592093498811355.post-36210406380829239242011-05-18T17:24:00.000-07:002011-05-18T17:24:00.271-07:00Turkey Cranberry BBQ MeatballsTurkey Meatballs with Cranberry BBQ sauce<br />
<br />
<br />
(We like this with instant mashed potatoes. I can bring potato flakes for you to make, or I can make brown rice.)<br />
<br />
--1 lb turkey meatballs<br />
<br />
--1/2 cup barbecue sauce<br />
<br />
--1 can (16oz) jellied cranberry sauce<br />
<br />
--1 t soy sauce<br />
<br />
Cook in crock pot. Cool, freeze in ziploc bag.<br />
<br />
Thaw. Reheat on stove until warmed through.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8532592093498811355.post-23056674648345743912011-05-18T17:22:00.000-07:002011-06-03T13:49:53.866-07:00Mexican al a Carrie<div class="plaincharacterwrap ingredient"><strong><span style="font-size: large;">Easy Mexican Casserole</span></strong></div><br />
<div class="ingredients" style="margin-top: 10px;"></div><h3>Ingredients</h3><ul><li class="plaincharacterwrap ingredient">1 pound lean ground beef </li>
<li class="plaincharacterwrap ingredient">2 cups salsa </li>
<li class="plaincharacterwrap ingredient">1 (16 ounce) can chili beans, drained </li>
<li class="plaincharacterwrap ingredient">3 cups tortilla chips, crushed </li>
<li class="plaincharacterwrap ingredient">2 cups sour cream </li>
<li class="plaincharacterwrap ingredient">1 (2 ounce) can sliced black olives, drained </li>
<li class="plaincharacterwrap ingredient">1/2 cup chopped green onion </li>
<li class="plaincharacterwrap ingredient">1/2 cup chopped fresh tomato </li>
<li class="plaincharacterwrap ingredient">2 cups shredded Cheddar cheese </li>
</ul><br />
<div class="plaincharacterwrap ingredient"></div><div style="border-top-color: rgb(204, 204, 204); border-top-style: dotted; border-top-width: 1px; margin-top: 20px; width: 300px;"></div><br />
<h3 class="directions" style="margin-top: 10px;">Directions</h3><div class="directions" style="margin-top: 10px;"></div><ol><li><span class="plaincharacterwrap break">Preheat oven to 350 degrees F (175 degrees C). </span></li>
<li><span class="plaincharacterwrap break">In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through. </span></li>
<li><span class="plaincharacterwrap break">Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese. </span></li>
<li><span class="plaincharacterwrap break">Bake in preheated oven for 30 minutes, or until hot and bubbly. </span></li>
</ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8532592093498811355.post-27621082985349717362011-05-18T17:21:00.000-07:002011-05-18T17:21:00.200-07:00Beef Nacho CasseroleBeef Nacho Casserole<br />
<br />
<br />
<br />
<br />
Ingredients<br />
<br />
2 tablespoons olive oil <br />
<br />
1/2 pound pre-sliced sweet peppers (about 1/2-inch-wide strips) <br />
<br />
1 pound lean ground beef <br />
<br />
1/2 teaspoon garlic salt<br />
<br />
2 tubes (10 ounces each) refrigerated pizza dough<br />
<br />
1 jar (16 ounces) medium-hot salsa <br />
<br />
3 cups shredded taco-cheese blend<br />
<br />
3 large scallions, trimmed and sliced<br />
<br />
<br />
<br />
Directions<br />
<br />
1. Heat oven to 375 degrees. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray.<br />
<br />
2. In large skillet, heat oil over medium-high heat. Add peppers, ground beef and garlic salt; cook, stirring to break up clumps of beef, until the peppers are soft and beef is no longer pink, about 5 minutes. Drain off any excess fat from skillet.<br />
<br />
3. Remove pizza dough from tubes. Cut the dough crosswise into 1/2-inch-wide slices, then cut each slice into quarters.<br />
<br />
4. In large bowl, toss together dough pieces and salsa. Add cooked meat mixture, 2 cups of the taco-cheese blend. Scrape mixture into baking dish. Sprinkle the remaining 1 cup taco-cheese blend over the top.<br />
<br />
5. Bake at 375 degrees for 30 minutes. Sprinkle scallions evenly over the top. Bake an additional 5 minutes.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8532592093498811355.post-64596299354176141262011-05-18T17:20:00.000-07:002011-05-18T17:20:00.237-07:00Pull apart BeefPull-Apart Beef, Kristin<br />
<br />
<br />
<br />
<br />
6 lbs boneless chuck<br />
<br />
1 stalk celery, chopped<br />
<br />
1 onion, chopped<br />
<br />
1 green pepper, chopped<br />
<br />
6 oz ketchup<br />
<br />
3 Tbs vinegar<br />
<br />
1 Tbs Worcestershire sauce<br />
<br />
1 Tbs salt<br />
<br />
7 tsp chili powder<br />
<br />
1 tsp black pepper<br />
<br />
Serve with bunsUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-8532592093498811355.post-44688594973993078692011-05-08T17:18:00.000-07:002011-06-03T13:54:45.582-07:00Fiesta Smothered Chicken<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEild1QmNuUbFj1unrmlAU99ALDHtyeYJspwEVhwfqmmX8GilnP5QQr9NPUV7dL3ecA1z2R963g2cjvAqOu1c1EcL8w09zyNph0vJ1r5NqPpdRUSXHkdwAd9dQFkpT-J_-1XTEeYYKWN6A/s1600/fiesta+lime.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEild1QmNuUbFj1unrmlAU99ALDHtyeYJspwEVhwfqmmX8GilnP5QQr9NPUV7dL3ecA1z2R963g2cjvAqOu1c1EcL8w09zyNph0vJ1r5NqPpdRUSXHkdwAd9dQFkpT-J_-1XTEeYYKWN6A/s1600/fiesta+lime.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><u><strong><span style="font-size: large;">Fiesta Lime Smothered Chicken:</span></strong></u><br />
<span style="font-size: small;">submitted by Kate</span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;"><strong>Layer the following:</strong></span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">Cooked Zattaran's Spanish rice</span><br />
<span style="font-size: small;">Patio grilled chicken, in bitesize pieces</span><br />
<span style="font-size: small;">Colby Monterray Jack Cheese</span><br />
<span style="font-size: small;">Bake 350 for about 20 min covered</span><br />
<span style="font-size: small;">SPrinkle with Tortilla strips and serve with Pico de Gallo.</span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;"><em>p.s. I added a little bit of Monterray Jack Cheese Dip (Tostito's brand)</em></span><br />
<span style="font-size: small;"><em> and some Pico de Gallo for extra punch!</em></span></td></tr>
</tbody></table>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8532592093498811355.post-17384613036888678102011-03-23T18:10:00.001-07:002011-03-23T18:10:31.909-07:00Chili Corn Pie by KristinChili Corn Pie<br />
<br />
<br />
<br />
<br />
4 cup corn bread stuffing mix<br />
<br />
1 can (14.5 oz) chicken broth<br />
<br />
1 lb ground beef<br />
<br />
1 medium onion, coarsely chopped<br />
<br />
1 Tbs chili powder<br />
<br />
1/4 tsp garlic powder<br />
<br />
8 oz whole kernel corn<br />
<br />
1 cup shredded cheddar cheese<br />
<br />
1/4 cup salsa<br />
<br />
sour cream<br />
<br />
<br />
<br />
1. Lightly mix stuffing with broth; let stand 5 minutes to thicken. Set aside ½ C stuffing mixture. Press remaining stuffing mixture into greased 8"x8" glass baking dish. Bake at 350F for 15 minutes.<br />
<br />
<br />
<br />
2. In medium skillet over med-high heat, cook beef, onion, chili powder, & garlic powder until beef is browned. Pour off fat. Add corn, cheese, remaining stuffing mixture, & salsa. Spoon into baked crust.<br />
<br />
<br />
<br />
3. Bake 10 minutes, or until heated through. Serve w/sour creamUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-8532592093498811355.post-6353846685720507802011-03-23T18:09:00.000-07:002011-03-23T18:09:05.468-07:00Lasagna by LynnLasagna<br />
<br />
<br />
3/4 pound ground beef<br />
<br />
1 cup chopped onion<br />
<br />
2 cloves garlic<br />
<br />
1 jar spaghetti sauce<br />
<br />
2 teaspoons dry basil<br />
<br />
1 teaspoon oregano<br />
<br />
1/2 teaspoon salt<br />
<br />
1/2 teaspoon pepper<br />
<br />
5 ounces lasagna noodles<br />
<br />
1 beaten egg<br />
<br />
2 cups ricotta cheese<br />
<br />
1/2 cup grated parmesan <br />
<br />
1 table spoon dried parsley<br />
<br />
1 8 ounce package of sliced mozzarella cheese<br />
To serve: Refrigerate for 24 hours, cover with foil and bake on 375* for 35 minutes. Uncover and bake about 20 more minutes or until heated through.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8532592093498811355.post-7004028743961602982011-03-23T18:07:00.000-07:002011-03-23T18:07:44.096-07:00Greek Chicken PastaSubmitted by Leigh<br />
1 pound uncooked pasta (wheat)<br />
1 tablespoon olive oil<br />
<br />
2 cloves garlic, crushed<br />
<br />
1/2 cup chopped red onion<br />
<br />
<br />
1 pound skinless, boneless chicken<br />
<br />
<br />
breast meat - cut into bite-size pieces<br />
<br />
<br />
1 (14 ounce) can marinated artichoke<br />
<br />
<br />
hearts, drained and chopped<br />
<br />
<br />
1 large tomato, chopped<br />
<br />
1/2 cup crumbled feta cheese (will look for FF or RF)<br />
3 tablespoons chopped fresh parsley<br />
2 tablespoons lemon juice<br />
2 teaspoons dried oregano<br />
<br />
salt and pepper <br />
<br />
1.<br />
<br />
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.<br />
<br />
<br />
<br />
2.<br />
<br />
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.<br />
<br />
<br />
<br />
3.<br />
<br />
Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepperUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-8532592093498811355.post-23810116203268415952011-02-14T11:41:00.001-08:002011-02-14T11:41:53.887-08:00Spinach Stuffed ShellsSpinach Stuffed Shells w/ Red Sauce, by Ellen<br />
<br />
<br />
Ingredients<br />
<br />
1 box jumbo pasta shells<br />
<br />
1 10 oz package frozen spinach, thawed<br />
<br />
1 24 oz container cottage cheese<br />
<br />
1 15 oz container ricotta cheese<br />
<br />
1 cup mozzarella cheese, shredded<br />
<br />
2 teaspoons oregano<br />
<br />
8 slices mozzarella cheese<br />
<br />
any red pasta sauceUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-8532592093498811355.post-35948824963187178512011-02-14T11:40:00.003-08:002011-02-14T11:42:15.255-08:00Chicken GourmetGourmet Chicken: by Kate<br />
This recipe is a family fave - so simple but so flavorful (and kid-friendly!) <br />
<br />
<br />
Trust me, I am not a fan of mushrooms AT ALL. but this chicken is the bomb! -Kate<br />
<br />
6 thin chicken breasts<br />
<br />
1 c. light sour cream<br />
<br />
1 can Golden mushroom soup (not to be confused with cream of mushroom!!!; much, much different, no mushroom chunks)<br />
<br />
1/2 c. creme sherry<br />
<br />
extra mushrooms, if desired<br />
<br />
served over long grain or wild rice.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8532592093498811355.post-43465937942250738892011-02-14T11:40:00.001-08:002011-02-14T11:40:23.419-08:00Chicken Pot Pie by LeighDeep Dish Chicken Pot Pie<br />
<br />
<br />
1 lb. boneless skinless chicken breasts cut into 1 in pieces<br />
<br />
1/4 cup Kraft Light Done Right Zesty Italian reduced Fat Dressing<br />
<br />
4 oz Philadelphia Neufchatel Cheese (RF cream cheese)<br />
<br />
2 Tbsp. flour<br />
<br />
1/2 cup fat free reduced sodium chicken broth<br />
<br />
1 pkg 10 oz frozen mixed veggies<br />
<br />
1 ref. pie crust<br />
<br />
Preheat oven to 375F. Cook chicken in dressing in large skillet on med. heat 2 min. Add cheese, cook and stir until melted. Add flour, mix well. Add broth and veg. simmer 5 min. Pour mixture in deep dish pie plate. Arrange pie crust over filling flute edges. Cut four slits in crust to allow steam to escape. Bake 30 min. or until crust is golden brown. 6servingsUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-8532592093498811355.post-6414635274787588902011-02-14T11:39:00.001-08:002011-02-14T11:39:38.126-08:00Steak FajitasSteak Fajitas have an awesome marinade of soy sauce, lime juice, chili powder and some other stuff. Also comes with (whole wheat?) tortillas, (RF?) cheese, peppers and onions.<br />
<br />
<br />
submitted by JessicaUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-8532592093498811355.post-69816201974776261382011-02-14T11:38:00.000-08:002011-02-14T11:38:23.113-08:00Chilisubmitted by Lauren<br />
Chili<br />
<br />
Half pound of hamburger<br />
Big can red beans<br />
Big can crushed tomatoes<br />
Chili powder – more<br />
Garlic powder – less<br />
Basil – less<br />
Salt – less<br />
Brown burger. Drain.<br />
Add everything and heat.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8532592093498811355.post-36132057119748217452011-01-15T19:49:00.001-08:002011-01-20T15:50:35.360-08:00Mandarin Orange ChickenMandarin Orange Chicken (leigh)<br />
<br />
<br />
1 1/2 lb boneless, skinless chicken breasts, cooked and chopped into bite-size <br />
1 1/2 T. veg. oil<br />
<br />
8oz sliced, fresh mushrooms<br />
<br />
3 t. all purpose flour<br />
<br />
1 1/2 c. water<br />
<br />
4 1/2 oz frozen OJ concentrate, thawed<br />
<br />
1/2 c. thinly sliced green onion bulbs (w/o greens)<br />
3 chicken bouillon cubes<br />
<br />
1 11oz can mandarin orange sections, drained<br />
<br />
1 1/2 c. rice, uncooked<br />
<br />
<br />
Saute mushrooms in oil over med high heat, stirring constantly. Sprinkle flour <br />
<br />
over mushrooms, stirring quickly to combine. Gradually stir in water, OJ, gr. <br />
<br />
onions and bouillon cubes. Stir constantly and bring to boil. Reduce heat, add <br />
<br />
chicken, simmer 3-4 minutes. Cool and freeze.<br />
<br />
To serve - thaw mixture, cook rice. Heat chicken mix in saucepan until bubbly, <br />
<br />
stir in mandarin oranges and heat through. Combine with rice and serve.<br />
<br />
<br />
<br />
For meal swap, I will have chicken mix in one bag, rice (for ones that want it) <br />
<br />
in another bag, and the can of mandarin oranges.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8532592093498811355.post-24106385930409899882011-01-15T19:48:00.000-08:002011-01-15T19:48:37.258-08:00Weight Watchers Mexican Brown Rice CasseroleWeight Watchers Mexican Brown Rice Casserole (Kate) <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIVHqUPow_Koma0zKgwsvdXaK_hFyAXylxDGLRXA6TGWvzmualnxdKhx_5uzNEJ8rJoMcBog5XX07cSITHqURzbNVuHuKbKBibydj4Y6ThWlPN4gSejiadAkc5DtPbhLdVFOQNbGI0ew/s1600/mexicanbrownricecasserole_072_n_lg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIVHqUPow_Koma0zKgwsvdXaK_hFyAXylxDGLRXA6TGWvzmualnxdKhx_5uzNEJ8rJoMcBog5XX07cSITHqURzbNVuHuKbKBibydj4Y6ThWlPN4gSejiadAkc5DtPbhLdVFOQNbGI0ew/s1600/mexicanbrownricecasserole_072_n_lg.jpg" /></a></div><br />
PointsPlus™ Value: 8<br />
<br />
Servings: 6<br />
<br />
1 spray(s) cooking spray <br />
<br />
4 cup(s) cooked brown rice <br />
<br />
1 1/4 cup(s) salsa <br />
<br />
1 tsp Durkee Ground Cumin Seed, or other brand <br />
<br />
15 oz canned refried beans <br />
<br />
10 oz frozen corn kernels, thawed <br />
<br />
4 oz canned green chili peppers, mild, diced <br />
<br />
1 Tbsp chili powder <br />
<br />
10 oz chopped frozen spinach, or collard greens, thawed and set to drain in a strainer over a bowl <br />
<br />
3/4 cup(s) low-fat shredded cheddar cheese, divided <br />
<br />
2 Tbsp cilantro, fresh, chopped (optional; for garnish) <br />
<br />
<br />
<br />
Instructions<br />
<br />
· Preheat oven to 375ºF. Coat a 2-quart rectangular, round or oval baking dish with cooking spray<br />
<br />
· In a large bowl, combine rice, salsa and cumin. Spoon 2 cups of rice mixture into prepared baking dish and spread out to evenly cover bottom of dish.<br />
<br />
· In another large bowl, combine refried beans, corn, chili peppers and chili power. Using a rubber spatula, scrape bean mixture on top of rice layer and smooth out top.<br />
<br />
· Squeeze out any excess water from spinach or collard greens and then spread on top of bean layer; sprinkle with 6 tablespoons of cheese. Top with remaining rice mixture and smooth out top; sprinkle with remaining cheese.<br />
<br />
· Place casserole on a large rimmed baking sheet to catch any spillage. Bake until heated through and cheese is browned and bubbling, about 30 minutes. Sprinkle with cilantro (if desired), cut into 6 pieces and serve.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8532592093498811355.post-24833809627265262372011-01-15T19:46:00.001-08:002011-01-15T19:46:55.302-08:00Baked Ziti with Italian SausagesBaked Ziti with Italian Sausages by Lauren<br />
Ziti<br />
<br />
Spaghetti sauce<br />
<br />
Mozzarella cheese<br />
<br />
Italian SausagesUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-8532592093498811355.post-24807256358691213152011-01-15T19:45:00.001-08:002011-01-15T19:50:38.737-08:00EMPANADASEMPANADAS - Carrie<br />
<br />
-FILLING-SPINACH <br />
1 c. cooked chopped spinach<br />
<br />
1 c. Cheddar, shredded<br />
<br />
8 strips bacon, fried and crumbled<br />
<br />
1/4 tsp. nutmeg <br />
<br />
Dough:<br />
<br />
1 3 oz package Philadelphia Cream Cheese<br />
<br />
1/2 cup butter<br />
<br />
1 cup flourUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-8532592093498811355.post-54293690343618336022011-01-15T19:44:00.001-08:002011-01-15T19:51:16.368-08:00Pecan Chicken Strips(Jessica)<br />
<br />
<br />
honey <br />
<br />
spicy brown mustard <br />
<br />
salt, garlic, pepper <br />
<br />
panko bread crumbs <br />
<br />
pecans (could be omitted as needed) <br />
<br />
chicken tenderloinsUnknownnoreply@blogger.com1tag:blogger.com,1999:blog-8532592093498811355.post-87650264573540027382011-01-15T19:43:00.000-08:002011-01-15T19:43:21.393-08:00TexMex LasagnaTex Mex Lasagna (Ellen)<br />
<br />
<br />
Ingredients<br />
<br />
· 1 pound lean ground beef<br />
<br />
· 1 cup frozen diced onion, red and green bell pepper, and celery<br />
<br />
· 3 garlic cloves, minced<br />
<br />
· 1 tablespoon chili powder<br />
<br />
· 1 teaspoon salt-free chipotle seasoning blend<br />
<br />
· 1 (24-oz.) jar mild salsa<br />
<br />
· 1 (15-oz.) can dark red kidney beans, drained<br />
<br />
· 1 (10-oz.) can enchilada sauce<br />
<br />
· 1 (10-oz.) package frozen whole kernel corn, thawed<br />
<br />
· 16 (6-inch) fajita-size corn tortillas<br />
<br />
· 4 cups (16 oz.) shredded Mexican four-cheese blend<br />
<br />
· Toppings: sour cream, chopped tomatoes<br />
<br />
Preparation<br />
<br />
1. Cook first 5 ingredients in a large nonstick skillet over medium-high heat, stirring often, 10 to 12 minutes or until vegetables are tender and beef crumbles and is no longer pink.<br />
<br />
2. Stir in salsa and next 3 ingredients. Cook 5 to 10 minutes or until thoroughly heated.<br />
<br />
3. Layer 1 cup beef mixture, 2 tortillas (overlapping edges), and 1/2 cup cheese in a lightly greased 7- x 5- x 1 1/2-inch baking dish. Repeat layers once. Repeat procedure with 3 additional 7- x 5- x 1 1/2-inch baking dishes. Cover dishes with nonstick aluminum foil.<br />
<br />
4. Bake, covered, at 350° for 30 minutes; uncover and bake 5 more minutes or until bubbly. Let stand 10 minutes before serving. Serve with desired toppings.<br />
<br />
Note: To use a lightly greased 13- x 9-inch baking dish, prepare recipe through Step 2. Omit 4 corn tortillas. Layer one-third beef mixture, 6 tortillas (overlapping edges), and 2 cups cheese. Repeat layers with one-third beef mixture, remaining 6 tortillas, remaining beef mixture, and ending with remaining 2 cups cheese. Bake, covered, at 350° for 40 minutes; uncover and bake 10 more minutes or until bubbly. Let stand 10 minutes before serving.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8532592093498811355.post-72083430884017288392010-12-29T12:22:00.001-08:002010-12-29T12:23:24.077-08:00Chicken Piccatasubmitted by Lauren<br />
<br />
chicken <br />
<br />
angel hair pasta<br />
<br />
lemons<br />
<br />
chicken broth<br />
<br />
capers<br />
<br />
<br />
<br />
Cut fat off chicken and pound it flat.<br />
<br />
Put it in the crock pot with chicken broth.<br />
<br />
Squeeze lemons and add to crock pot.<br />
<br />
Cook for four to six hours.<br />
<br />
Make angel hair pasta.<br />
<br />
Put pasta in the pan.<br />
<br />
Add chicken.<br />
<br />
Mix lemon juice, capers, and chicken broth.<br />
<br />
Add to pan.<br />
<br />
Top with lemon slices.<br />
<br />
I usually lightly bread the chicken and cook it in a frying pan. We also usually add spaghetti sauce.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8532592093498811355.post-1993109598106254012010-12-20T17:59:00.000-08:002010-12-20T17:59:23.459-08:00Chicken with Vegetables and Riceby Lauren, October 2010<br />
<br />
Two cooked chicken breasts<br />
<br />
Two green peppers<br />
<br />
One yellow onion<br />
<br />
Can diced tomatoes<br />
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Can tomato paste<br />
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Creole seasoning<br />
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Cooked rice<br />
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Chop the vegetables.<br />
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Heat the vegetables.<br />
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Add seasoning and serve with chicken and rice.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8532592093498811355.post-75756350746221163452010-10-20T16:55:00.000-07:002010-10-20T16:55:47.434-07:00WooHoo for 35 Posts/Recipes!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8532592093498811355.post-60294436271940974712010-09-15T14:46:00.001-07:002010-10-22T04:59:38.089-07:00Weight Watcher's Tamale Casserolesubmitted by Brooke<br />
4 teaspoon canola oil<br />
<br />
1 green peppar <br />
<br />
2 red onions chopped<br />
<br />
1 jalapeno pepper<br />
<br />
1 pound of ground turkey<br />
<br />
1 cup of frozen corn kernals<br />
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1 cup tomotoe sauce<br />
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3/4 tsp salt<br />
<br />
1 tsp chili powder<br />
<br />
2 cups of water<br />
<br />
2/3 cup stone-ground cornmeal<br />
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1/3 cup shredded fat-free monterey jack cheeseUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-8532592093498811355.post-36028244547903515482010-09-15T14:45:00.001-07:002010-10-20T16:51:00.879-07:00Pecan-Crusted Turkey Tenderloin with Grilled Peach Salsaposted by Carrie<br />
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http://www.eatingwell.com/recipes/pecan_crusted_turkey_tenderloin_with_grilled_peach_salsa.html<br />
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From EatingWell: July/August 2008 <br />
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Here we top pecan-crusted turkey cutlets with a mildly spicy grilled peach salsa. It's better to prepare your own turkey cutlets from a whole tenderloin than buy them precut. The precut ones often vary in size and shape, leading to different cooking times. You can also use 4 small boneless, skinless chicken breasts in place of the turkey tenderloin.<br />
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4 servings <br />
Active Time: 1 hour <br />
Total Time: 1 1/4 hours <br />
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Ingredients<br />
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Turkey Tenderloin<br />
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1 pound turkey tenderloin, cut crosswise into 4 equal portions <br />
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2 cups nonfat buttermilk, (see Tip) <br />
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2 tablespoons kosher salt <br />
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1 tablespoon sugar <br />
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1/4 cup all-purpose flour <br />
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1/4 teaspoon paprika <br />
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1/4 teaspoon freshly ground pepper <br />
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2 large egg whites <br />
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1 tablespoon Dijon mustard <br />
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1 cup fresh breadcrumbs, preferably whole-wheat (see Note) <br />
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1/2 cup finely chopped pecans <br />
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2 tablespoons canola oil,divided <br />
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Grilled Peach Salsa<br />
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1 1/4 pounds ripe peaches, (3-4 medium), halved and pitted <br />
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1 teaspoon canola oil <br />
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2 tablespoons finely chopped onion, preferably Vidalia <br />
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1 small jalapeño pepper, seeded and finely chopped <br />
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Zest and juice of 1 lime <br />
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1/4 cup coarsely chopped fresh cilantro <br />
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2 tablespoons chopped fresh mint <br />
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Preparation<br />
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Place one portion of turkey at a time between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, slightly thicker than 1/4 inch. <br />
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Pour buttermilk in a large sealable plastic bag. Add salt and sugar; seal and shake to dissolve. Add the turkey and seal the bag, pressing out as much air as possible; refrigerate to marinate for 30 minutes (but no longer or it may be too salty). <br />
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Meanwhile, prepare salsa: Preheat grill to medium. Brush cut sides of peaches with oil. Grill the peaches until softened and browned in spots, 3 to 5 minutes per side. Let cool. Chop the peaches into 1/4-inch pieces and place in a medium bowl. Add onion, jalapeño, lime zest and juice, cilantro and mint. <br />
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Preheat oven to 350°F. Place a wire rack on a rimmed baking sheet. <br />
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Remove the turkey from the marinade (discard marinade) and thoroughly dry with paper towels. Combine flour, paprika and pepper in a shallow dish. Beat egg whites and mustard in a second shallow dish. Combine breadcrumbs and pecans in a third shallow dish. Dredge each cutlet in the flour mixture, shaking off excess. Then, dip both sides in the egg mixture, allowing excess to drip back into the dish to ensure a very thin coating. Then, dredge both sides in the breadcrumb mixture, pressing the crumbs onto each piece to evenly coat. <br />
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Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Place half the turkey gently in the pan without crowding; cook until golden brown, 1 to 2 minutes per side. Transfer to the wire rack on the baking sheet. Wipe out the pan and repeat with the remaining oil and turkey, adjusting the heat as necessary to prevent burning. Transfer the baking sheet to the oven. Bake until an instant-read thermometer inserted into the center of a cutlet registers 165°F, 12 to 15 minutes. Serve the turkey with the salsa. <br />
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Nutrition<br />
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Per serving : 474 Calories; 22 g Fat; 2 g Sat; 11 g Mono; 45 mg Cholesterol; 40 g Carbohydrates; 37 g Protein; 6 g Fiber; 390 mg Sodium; 368 mg Potassium<br />
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2 Carbohydrate Serving<br />
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Exchanges: 1 1/2 starch, 1 fruit, 4 lean meat, 3 fat<br />
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Tips & Notes<br />
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Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk. <br />
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Note: We like Ian's brand of whole-wheat dry breadcrumbs labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets. To make your own, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. Spread on a baking sheet and bake at 250°F until crispy, about 15 minutes. One slice of fresh bread makes about 1/3 cup dry crumbs. Or use prepared coarse dry breadcrumbs.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8532592093498811355.post-10650184470433548292010-09-15T14:40:00.001-07:002010-10-20T16:51:15.233-07:00Bacon-Cheeseburger-style ChickenSubmitted by Kate<br />
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6 Chicken Cutlets, browned<br />
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¼ C. Teriyaki<br />
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½ C. Ranch<br />
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½ lb. Chopped Turkey Bacon, cooked<br />
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½ C. Low Fat 2% Cheddar Cheese<br />
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Preheat oven to 350 degrees F (175 degrees C). In a large skillet, heat oil & butter over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 9×13 inch baking dish. Cover with teriyaki sauce and dressing. Sprinkle with cheese and top with bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. I’ll prepare this ready to put in the oven.Unknownnoreply@blogger.com1