Chicken Tortilla Soup Slow Cooker Receipe

Ingredients

3 chicken breast halves, cooked
2 minced garlic cloves
1/2 onion, chopped
3 cans chicken broth (lower sodium)
1 tsp. cumin
1 tsp. garlic pepper
1 package taco seasoning (30% less sodium)
1/2 cup chopped cilantro
1 tbsp.unsalted butter
1/2 cup salsa
1 can diced tomatoes no salt added
1 can stewed tomatoes-chopped
1 can corn-no salt added or Fiesta corn
1 small can green beans-no salt added
tortilla chips
Grated cheese

Directions

Cook/grill the chicken and shred it. Combine all ingredients except cheese and chips in the crock pot.  Cover and cook for 8-10 hours on low.  Decorate each bowl with crushed up tortilla chips and cheese. 

Crock Pot Rotisserie Style Chicken

Ingredients:

• 1 (4 -5 lb) whole roasting chickens
• 3 teaspoons kosher salt (less if you like, this amount approximates the saltiness of the store bought kind)
• 1 teaspoon smoked paprika (you can use regular, I like the smoked flavor)
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1 teaspoon Italian seasoning
• 1/2 teaspoon cayenne pepper (optional)
• 1/2 teaspoon black pepper (optional)
• 4 whole garlic cloves (optional)
• 1 yellow onion, quartered (optional) 

Directions:

•  Spray the inside of a 5 quart or larger crockpot with nonstick spray.
•  Combine all dry ingredients. The cayenne and black pepper are optional, I add them in  but for you with toddlers who don't care for "hot" food, you might want to leave it out.
•  Rub the dry ingredients all over the chicken, inside and out, and place in crockpot, breast side down.
•  If desired, place onion and garlic inside chicken cavity (I don't use these).
•  DO NOT ADD ANY WATER.
•  Cook 4-5 hours on high, or 8 hours on low.
•  The chicken should be so tender it will fall off the bone. If appearance matters to you, just shove the pieces back together on your platter.

 

Cilantro Chicken & Rice Casserole

Ingredients

• 2 cups cooked rice
• 2 cups (8 ounces) shredded Monterey Jack cheese
• 1 1/2 cups cooked, chopped chicken breast meat
• 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
• 1/2 cup finely chopped red onion
• 2 large eggs, lightly beaten
• 1/4 cup finely chopped cilantro
• 2 tablespoons butter or margarine, melted
• 1 tablespoon diced jalapeños
• Salt

Preparation

1. PREHEAT oven to 350–F. Lightly grease 2-quart casserole.
2. COMBINE rice, cheese, chicken, evaporated milk, onion, eggs, cilantro, butter and jalapeños in prepared casserole; stir well.
3. BAKE 45 to 50 minutes or until knife inserted in center comes out clean. Season with salt.

Peanut Butter-Oatmeal Chocolate Chip Cookies

Ingredients:

1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon vanilla extract
1 egg
½ cup rolled oats
1 cup semisweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
2. Whisk together the flour, baking soda and salt; set aside.
3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.
4. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

Creamy Grilled Pork Chop Piccata

 

Ingredients

Chicken or Pork Chops
Juice of 1 lemon (3Tbsp)
3 Tbsp olive oil
1 Tbsp minced garlic
1 tsp salt
1/4 tsp black pepper
1/2 tsp basil or oregano
2 boneless, skinless chicken breasts
3 bone-in pork chops

 Pasta
2 cups dried penne pasta
2 Tbsp butter
Juice of 2 lemons (6 Tbsp)
1 Tbsp minced garlic
1/2 cup half and half (or heavy cream)
2 tsp dried basil
2 Tbsp capers
1/2 cup grated parmesan cheese

Directions

 Chicken or Pork
Combine first 6 ingredients and mix well.  Place chicken in a ziplock bag and pour marinade over chicken.  Marinate overnight in the refrigerator.  When ready, grill until done.  Allow chicken to rest for a few minutes and then slice into strips to serve over pasta.

Pasta
While chicken is grilling.  Cook pasta according to directions (10-12 minutes).  Reserve 1/2 cup of pasta water and drain.  In same sauce pan, melt butter over medium heat.  Whisk in garlic and lemon juice.  Pour in half and half and whisk until hot.  Add some salt and pepper to taste.  Add the parmesan cheese, basil and capers, and heat until cheese is melted.  Check the consistency of the sauce and add some of the reserved pasta water to loosen the sauce if necessary.  Toss in pasta.

Serve in pasta bowls with grilled chicken on top.  Sprinkle with more Parmesan if desired.

Parmesan-Crusted Tilapia

Ingredients

• 3/4 cup freshly grated Parmesan cheese
• 2 teaspoons paprika
• 1 tablespoon chopped flat-leaf parsley
• 4 tilapia fillets (about 1 pound total)
• 1 lemon, cut into wedges

Directions

 Preheat the oven to 400 degrees . In a shallow dish, combine the cheese with the paprika and parsley and season with salt and pepper. Drizzle the fish with olive oil and dredge in the cheese mixture. Place on a foil-lined baking sheet and bake until the fish is opaque in the thickest part, 10 to 12 minutes (I had to cook much longer, more like 25 minutes). Serve the fish with the lemon wedges.

Pasta tossed with herbs and breadcrumbs

Ingredients

4 tsp. breadcrumbs
dash of dried parsley
1/2 tsp. lemon juice
1/2 tsp garlic salt
black pepper
1/4 tsp. olive oil

Directions

Cook noodles according to package, drain.  Once cooled off a bit, toss with ingredients.

Turkey Fajitas

Ingredients

1 lb. boneless turkey tenderloins, cut into thin strips
1 tbsp. canola oil
1 each med green, sweet red and yellow peppers, cut into 1/4 inch strips
1 med onion, thinly sliced and separated into rings
1 garlic clove, minced
1/2 tsp. salt
1/2 tsp. cumin
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1/2 cup minced fresh cilantro
1/4 cup lime juice
8 flour tortillas, warmed

Directions

In a large nonstick skillet, saute turkey in oil for 2 minutes.  Add the peppers, onion, garlic, salt cumin, pepper and cayenne.  Cook and stir for 5 minutes or until turkey is no longer pink and peppers are crisp-tender.  Stir in cilantro and lime juice; cook 1 minute longer.   Serve in tortillas.

Nutrition Facts:  One serving (2 fajitas) equals:
369 calories
7g fat
45mg cholesterol
448mg sodium
42g carbohydrate
4g fiber
37g protein

Chicken Caesar Pitas

Ingredients

3/4 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. onion powder
1/4 tsp. paprika
1/8 tsp. dried mint
1 lb. boneless skinless chicken breasts
2 cups torn romaine
1 cup ready-to-serve brown rice
1/2 cup reduced-fat Caesar vinaigrette
8 whole wheat pita pocket halves

Directions

1.  In a spice grinder or with mortar and pestle, combine the first five ingredients; grind until mixture becomes fine.  Rub over chicken.  Moisten a paper towel with cooking oil; using long handled tongs, lightly coat the grill rack.
2.  Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 170.  When cool enough to handle, cut into 1/2 in. strips, refrigerate until chilled.
3.  In a large bowl, combine the chicken, lettuce and rice.  Drizzle with vinaigrette; toss to coat.  Serve in pitas.  I prefer to have mine heated up though.

Nutritional Facts: 2 filled pita halves equals:
398 calories
10g fat
65mg cholesterol
919mg sodium
44g carbohydrates
5g fiber
31g protein

Oven Fried Chicken

Ingredients:

• 3 to 4 pounds chicken parts
• 1/4 cup flour
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup butter or margarine

Preparation:

Directions for oven fried chicken recipe
Preheat oven to 425°. Wash chicken and pat dry with paper towels. In a pie pan, combine flour, paprika, salt and pepper. Coat chicken with the flour mixture.
Put butter in a shallow baking pan; place in oven to melt. When butter is melted, arrange chicken in the baking pan in a single layer, skin side down. Bake at 425° for 30 minutes; turn and bake 15 minutes longer, or until chicken is tender and done. Oven fried chicken recipe serves 4.

Crispy Baked Chicken

Ingredients

2 Tbsp. butter, melted
1 cup crushed cornflakes
1 cup flour
1-1/2 tsp. season salt
4 chicken drumsticks, skin removed
4 chicken thighs, skin removed
3/4 cup egg substitute

Directions

Drizzle butter in a 9x13 inch pan.  In a shallow bowl, combine the cornflakes, flour and season salt.  Dip the chicken in egg substitute, then roll in cornflake mixture.  Dip again in egg substitute and roll in cornflake mixture.
Arrange chicken in prepared dish, meatier side down.  Bake, uncovered, at 425 for 20 minutes.  Turn chicken over, bake 10-15 minutes longer or until juices run clear and meat thermometer reads 180.

Nutrition Facts:  1 serving (1 drumstick and 1 thigh)
237 calories
10 g fat
71 mg cholesterol
720 mg sodium
15 g carbohydrate
21 g protein

Chicken Wonton Tacos

Ingredients:
8 small square wonton wrappers (often stocked near the tofu in the fridge section of the market)
4 oz. cooked skinless lean chicken breast, shredded
2 tbsp. BBQ sauce
3/4 cup dry coleslaw mix
2 tbsp. Lite Low Fat Sesame Ginger Dressing
2 tbsp. chopped cilantro 

Directions: Preheat oven to 400 degrees.

To make the wonton shells, spray the inside and outside walls of a deep square or rectangular baking pan with nonstick spray. Evenly drape wonton wrappers over the pan's walls on a diagonal, making triangle-shaped "shells." (Use two pans, if needed, to keep wontons from overlapping.) Bake for 3 - 4 minutes, until just crispy enough to hold their shape. Remove pan from the oven and set aside to cool.

Combine chicken with BBQ sauce in a bowl and mix well. Set aside.

In a microwave-safe bowl, combine coleslaw mix, dressing, and cilantro. Mix well. Microwave for 45 seconds, until slightly softened. Set aside.

Spray a baking sheet with nonstick spray. One at a time, carefully remove wonton shells from the pan and fill each with a heaping tablespoon of BBQ chicken and a heaping teaspoon of cilantro slaw. Lay filled wontons gently on their sides on the baking sheet.

Spray the upward-facing sides of the wonton shells lightly with nonstick spray (for added crispiness) and bake for about 5 minutes, until warm and crunchy. Let cool slightly and serve!

MAKES 2 SERVINGS
Serving Size: 4 wonton tacos
Calories: 191
Fat: 2g
Sodium: 605mg
Carbs: 25g
Fiber: 1g
Sugars: 7.5g
Protein: 17g

Chicken Parmesan Casserole

Ingredients

4-5 chicken breasts
2-3 Tbsp. Olive Oil
2 cloves crushed Garlic
Crushed red pepper flakes
2 cups Marinana Sauce
1/4 cup chopped fresh basil
8 ounces Mozzarella Cheese
4 ounces Parmesan Cheese
5 ounce package croutons


In a casserole dish (9x13) coat with olive oil and mix in crushed garlic.  Add a couple of shakes of red pepper flakes.  Layer chicken breasts over the oil and seasonings.  Add Marinana sauce on top of chicken, spread across the chicken evenly.  Sprinkle on the chopped basil leaves, then 4 ounces of grated mozzarella and 2 ounces grated Parmesan.  Next, add  the garlic croutons and then top with remaining cheese.   Bake at 350 for 35 minutes or until chicken is done.

Indian Butter Chicken

Ingredients

1/4 cup butter, divided

1 onion, minced

1 Tbsp. minced garlic

1 (15 ounce) can tomato sauce

1 can evaporated milk

1/2 cup heavy cream

2 tsp. salt

1 tsp. cayenne pepper

1 tsp. garam masala

1 1/2 lbs. chicken breasts, cut into bite sized chunks

2 Tbsp. vegetable oil

2 Tbsp. curry powder                

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
3. Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, canned milk, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.
4. While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with curry powder and spread out onto a baking sheet.
5. Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.

Mozzarella Stuffed Meatballs

Ingredients

1 lb of ground beef
add some salt and pepper to season
1 clove grated garlic
1 tsp oregano (dry)
2 tbsp chopped parsley
1 tsp tomato paste
1 tsp Dijon
dash of Worcestershire sauce
1 egg
1 tbsp breadcrumbs
cubes of Mozzarella Cheese

Directions

Mix all ingredients with hands. Form into golf ball sized meatballs with cheese cubes wrapped inside each one. Bake on a large pan covered in oil at 350 degrees for 30 minutes.

Summer Veggie & Chicken Pasta Salad

Ingredients

12 oz. bow tie pasta
3 chicken breasts, cooked and cubed
2 medium roma tomatoes
1 medium squash
1 medium zucchini
1 medium broccoli crown
1/2 medium red onion
2/3 (15 oz.) jar roasted red peppers
1/2 bunch of parsley


Vingaigrette
1/4 cup vegetable oil
1/4 cup olive oil
1/3 cup red wine vinegar
1 Tbsp. dijon mustard
1 tsp. dried oregano
1 tsp. minced garlic
3/4 tsp. salt
Fresh cracked black pepper to taste

Directions

STEP 1: Bring a large pot of lightly salted water to a boil. Add the pasta and boil for 5-7 minutes or until tender. Drain in a colander.  Cook chicken and cube (I seasoned mine with Poultry Seasoning).

STEP 2: While you're waiting for the pasta water to boil and the pasta to cook, prepare the vegetables (squash, zucchini, broccoli, tomato, onion, parsley, red pepper). Give the vegetables a good wash and then cut into bite sized pieces (onions and red pepper thinly sliced; parsley removed from stems and chopped).

STEP 3: While the pasta is cooling, prepare the vinaigrette. In a small bowl whisk together the vegetable oil, olive oil, red wine vinegar, dijon mustard, oregano, minced garlic, salt, and pepper.

STEP 4: Combine the cooked pasta, chicken, chopped vegetables, and vinaigrette. Stir until everything is well mixed and coated with vinaigrette. Serve immediately or refrigerate until ready to eat.

Chicken Divan

Family recipe from my lovely Mother-in-Law, Lori Grosse.

Ingredients

1/2 bag frozen broccoli cuts
4 cut up chicken breasts, seasoned & cooked
2 cans cream of chicken soup
1 cup mayo
2 Tbsp. milk
1 tsp. lemon or lime juice
1/2 bag of cheddar cheese
French's Onions

Directions

Line a casserole dish with broccoli then chicken.  Mix soup, milk, lemon/lime juice and mayo in a bowl.  Pour over chicken, sprinkle on cheese; bake at 350 for 30 minutes, take out and top with can of French's Fried Onions and bake for 5-10 minutes longer.  Should be golden and bubbly delicious.

Italian Turkey Sandwhiches

Ingredients

1 bone-in turkey breast (5.5 lbs), skin removed
1/2 cup chopped green pepper
1 medium onion, chopped
1/2 cup chili sauce
3 Tbsp. white vinegar
2 Tbsp. dried oregano or Italian seasoning
4 tsp. beef bouillion graunules
11 Kaiser or hard rolls, split

Directions

Cut turkey breast in half along the bone.  Place the turkey breast, green pepper and onion in a 5 qt. slow cooker coasted iwht nonstick cooking spray.  Combine the chili sauce, vinegar, oregano and bouillion; pour over turkey and vegetables.  Cover and cook on low for 5-6 hours until juices run clear and vegetables are tender.  Remove turkey, reserving cooking liquid.  Shred the turkey with two forks; return to cooking juices.  Spoon 1/2 onto each roll.

Nutrition Facts: 1 serving (1 sandwhich) equals:
364 calories
4 g fat
102 mg cholestrol
576 mg sodium ( I used sodium free beef bouillion)
1 g fiber
46 g protein

Garlic Pull-Apart Bread

Ingredients

6-7 cups all purpose flour, divided
3 Tbsp. sugar
2 Tbsp. garlic salt, divided
2 pkg. active dry yeast
1 1/2 cups water
1/2 cup milk
1/2 cup butter, divided (I used unsalted)

Directions

1.  Place 5 cups flour, sugar, 1 tbsp. garlic salt, and yeast in bowl of electric stand mixer.  Attach dough hook to mixer.  Turn to low and mix 15 seconds.  Combine water, milk and 1/4 cup butter in small saucepan.  Heat over low heat until liquids are warm.
2.  Turn mixer to low and gradually add warm liquids to flour mixture, about 30 seconds.  Mix 1 minute longer.  Continuing on low, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans side of bowl (I had to add a bit more water)  Knead on low 2 minutes longer.
3.  Place in a greased bowl, turning to grease top.  Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
4.  Punch dough down and divide in half.  Roll on half into 12x8x1/4 inch rectangle.  Melt remaining butter and mix with remaining garlic salt.  Brush dough with mixture.  Cut dough into four equal 8x3 inch strips.  Stack strips and cut into four equal 3x2 inch strips.  Place pieces on edge of greased 8 1/2x4 1/2 inch loaf pan so strips form one row down length of pan (I didn't follow directions quite so well).  Repeat with remaining dough.  Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.  Bake at 400 degrees for 30 to 35 minutes.  Remove from pans immediately and cool on wire racks.

Crockpot Shredded Beef Tacos

Ingredients:


1 (2.5 lb) chuck roast
1 (14 oz) can beef broth
1 1/2 Tbsp chili powder
1/2 Tbsp cumin
1/2 Tbsp onion powder
1 tsp garlic powder
1 tsp salt
1/4 tsp freshly cracked black pepper
Juice of 1 lime

Serve with:
Warmed corn tortillas or warmed fresh flour tortillas*
Green or Iceburg lettuce, chopped
Monterrey Jack or Cheddar cheese, shredded
Guacamole or diced avocados
Sour cream
Salsa
Cilantro
Freshly squeezed lime juice
Hot sauce

Directions

In a small bowl whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper. Place roast in a slow cooker, pour beef broth over roast then squeeze with fresh lime juice. Sprinkle roast with spice mixture. Cover slow cooker with lid and cook on low heat 8-10 hours. Remove roast from slow cooker, shred beef (remove fat) and return shredded beef to slow cooker. Cover with lid and cook additional 30 minutes. Remove beef from slow cooker with tongs to remove juices when plating or drain in a colander. Serve with desired toppings.

I use two different kinds of tortillas when I make these tacos. Most of the time I use corn tortillas but I also love these tacos using fresh flour tortillas. For the corn tortillas, I heat a griddle over medium high heat then I make a mixture of a few tablespoons extra virgin olive oil and a few tablespoons vegetable oil, then I baste the oil mixture on the tortilla and cook each side until golden on each side. Then move tortilla to a plate lined with a paper towels to soak up extra oil.

King Ranch Casserole

Ingredients

Chicken Seasoning:

• 4 cups of cooked chopped or shredded chicken
• 2 teaspoons of chili powder
• 1/2 tablespoon of cumin powder
• 1/4 teaspoon of garlic powder
• 1/4 teaspoon of Cajun seasoning or cayenne

Sauce:

• 1/4 cup (1/2 a stick) of unsalted butter
• 2 tablespoons of all purpose flour
• 1 cup of chopped onion
• 1/2 cup of chopped red, yellow or orange bell pepper
• 1 cup of chopped poblano pepper
• 1 can of mild Rotel tomatoes with green chilies, drained
• 1 cup of chicken stock or broth
• 1/2 cup of heavy cream
• 1/2 cup of sour cream
• 2 teaspoons of lime zest
• 1/8 cup of chopped fresh cilantro
• Kosher salt and freshly cracked black pepper, to taste

For Layering:

• 12 corn tortillas
• 2 cups of shredded jack cheese or pepper jack
• 2 cups of shredded cheddar cheese
• Additional sour cream and cilantro, for garnish

Instructions

Preheat oven to 350 degrees F. Spray a 9 x 13 inch casserole dish with non-stick spray; set aside. Place the chicken in a bowl and add the chili powder, cumin, garlic powder and cayenne. Toss well and set aside.

Melt the butter in a large skillet and stir in the flour. Cook and stir for about 3 minutes, or until lightly browned. Add the chopped onion and peppers; cook and stir just until tender, but not browned. Add the drained tomatoes, cook and stir another 2 minutes. Slowly add in the chicken broth, then the cream, stirring until fully incorporated and heated through. Remove and set aside 1/3 cup of the sauce. Add the chicken to the skillet, stir to heat through, add the sour cream, lime zest, cilantro, and salt and pepper; mix well and remove from heat. Taste and adjust salt and pepper as needed.

Add the reserved 1/3 cup of sauce to the bottom of the prepared baking dish and spread out. Add 6 whole corn tortillas to the bottom of the dish, overlapping them. Spoon the chicken mixture over the top of that. Mix the two shredded cheeses together; sprinkle 2 cups of the cheese on top of the chicken mixture. Repeat layers of corn tortillas, chicken mixture and ending with the remaining 2 cups of cheese.


Bake at 350 degrees F for 30 to 35 minutes or until bubbly and lightly browned on top. For nice layered slices, let the casserole rest at least 5 to 10 minutes before slicing. Serve with a dab of sour cream and a sprinkle of freshly chopped cilantro, if desired.

Spicy Chicken Tortilla Pinwheels

Ingredients

1.5 lbs boneless, skinless chicken breasts
1 can Ro-tel diced tomatoes, drained
12 oz cream cheese, softened
1 cup shredded cheddar or monterey jack cheese
1 clove garlic, minced
3 tsp ancho chili powder
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp garlic salt (I like Lawry's)
1/4 cup cilantro, chopped
6 scallions, white and green parts, chopped
6-8 large flour tortillas

Directions

Season the chicken breasts with salt, half of the cumin, and 1 tsp of the chili powder. Add chicken to a skillet and add about 1 cup of water. Cover and cook on med-high heat until cooked through. Add more water if necessary. Once the chicken is cooked, cool slightly and shred with 2 forks.

In a mixing bowl, combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro and scallions. Mix together until well-incorporated. Add cooled chicken and stir together.
Lay out tortillas and divide mixture evenly in the center of each. Spread into a thin layer leaving the edges clean. Roll each tortilla tightly. Do not fold in the ends like you would with a burrito but leave them free. Use a sharp knife to cut into 1" thick slices and transfer to a serving platter. (The end pieces will likely unroll a little so just eat the extras). Cover with plastic wrap and refrigerate until ready to serve.

Roasted Parmesan Green Beans

Ingredients:

• 12 oz green beans, trimmed (make sure they are dry)
• 2 tsp olive oil
• kosher salt + fresh cracked pepper to taste
• 1/4 tsp garlic powder
• 1 1/2 tbsp shredded parmesan

Directions:

Preheat the oven to 425°F. Line a baking sheet with aluminum for easy clean-up.
Lay green beans out on the baking sheet and drizzle oil over them. Season with salt, pepper and garlic powder and toss to evenly coat

Vanilla Bean Caramel Sauce

Ingredients

1 cup sugar
1¼ cups heavy cream
1 vanilla bean, split lengthwise
¼ tsp.
coarse salt
½ tsp. vanilla extract

Directions

Spread the sugar in a layer over the bottom of a large saucepan. Place over medium-low heat, and watch carefully. When the sugar begins to liquefy around the edges, use a heatproof spoon to gently stir it towards the center. Continue stirring gently until all the sugar is melted.
Once the caramel reaches a deep amber color, immediately remove the sauce pan from the heat.
Measure out the heavy cream into a bowl and scrape the seeds from the vanilla bean and add to the bowl with the cream in it. Microwave for about 30 seconds to warm up (this is to try and keep it from seizing up the caramel when you add it).
Carefully whisk into the caramel half of the heavy cream mixture. The mixture will steam and bubble continuously. Stir until the cream is well incorporated, then whisk in the remaining cream. If the caramel seizes and gets hards, stir over low heat until the hard parts melt and combine with the liquid. Stir in the salt and the vanilla.
Store in an airtight container in the fridge. Reheat on low heat in a saucepan if desired.

Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta

Ingredients

3 large chicken breasts

5 C corn flakes

3/4 C flour

1/2 t salt

1/2 C milk

6 T olive oil

1 12 oz package bowtie noodles (farfalle)

 

Sauce:

1 10 oz container Philadelphia Cooking Cream (Italian Cheese and Herb Flavor)

2 cans cream of chicken soup

1 C chicken broth

1/2 C milk

 

Directions

1. In a small food processor crush the corn flakes into crumbs

2. Add the 1/2 t salt to the 3/4 C flour. Stir to combine.

3. Place the flour, milk and crushed cornflakes each into their own separate pan. Loaf pans work well for this. If you don't have three loaf pans, do not dismay. You could use pie tins, or round cake pans...what ever works for you.

4. Place your chicken breasts in a gallon sized Ziploc bag and seal the top.

Pound the chicken flat with a meat mallet.

5. Take a pair of sharp kitchen scissors and cut each breast in half.

6. Dredge the chicken in the flour. Be sure it gets covered on both sides.

Lay the floured chicken onto a small cookie sheet and slide the sheet into the freezer. Let it hang out there for about 5 minutes.

7. Start cooking your pasta.

8. Remove the chicken from the freezer and dredge each piece in the milk and then immediately into the corn flake crumbs. Again, be sure both sides are covered well.

9. Add the olive oil to a hot skillet.

10. Carefully lay each chicken piece into the hot oil. Sprinkle with a little bit of salt and pepper. Cook over medium high heat for about 5 minutes or until the underside of each piece is nice and golden brown. Turn the pieces over. If the bottom of the pan is dry add just a bit more olive oil to the side of the pan. Swirl the pan around a bit to let the oil flow to all sides.

11. Cover the pan and reduce the heat to medium. Let the chicken cook for about 7 more minutes, being careful not to burn the bottoms. Burned bottoms are not advised. In any shape or form. Thank you.

12. When your chicken has been cooked through remove it from the pan and place it on a plate. Cover with tin foil.

13. Into the same pan pour your broth, Philly Cooking Creme, Cream of Chicken, and milk. Whisk the sauce around and let it get all warm and bubbly. Should only take about 3 minutes.

14. Slice your chicken into strips and serve over your cooked pasta and sauce. Garnish with chopped parsley if you choose.

 

Skillet Cilantro Butter Tilapia Fillets

Ingredients

• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground red pepper (Cayenne) 
• 4 (6-ounce) tilapia fillets
• Cooking spray
• 1 lemon, quartered
• 2 tablespoons butter, softened
• 2 tablespoons finely chopped fresh cilantro
• 1/2 teaspoon grated lemon rind
• 1/4 teaspoon paprika
• 1/8 teaspoon salt

Directions 

1. Combine first 3 ingredients; sprinkle over both sides of fish. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish on a serving platter; squeeze lemon quarters over fish.
2. Place butter and remaining ingredients in a small bowl; stir until well blended. Serve with fish.

Yield: 4 servings

Nutritional Information

Serving size: 1 fillet and about 2 teaspoons cilantro butter)

• Calories: 194
• Calories from fat: 32%
• Fat: 6.9g
• Saturated fat: 3.1g
• Monounsaturated fat: 2.5g
• Polyunsaturated fat: 0.6g
• Protein: 30.5g
• Carbohydrate: 1.2g
• Fiber: 0.2g
• Cholesterol: 88mg
• Iron: 0.7mg
• Sodium: 354mg
• Calcium: 32mg

Broccoli Slaw

 Ingredients

4 cups broccoli coleslaw mix
1 can (11 oz.) Fiestacorn, drained
1/2 cup salsa
2 Tbsp. reduced-fat mayonnaise
2 tsp. sugar
1/2 tsp. salt (I used a little less)
1/8 tsp. coarsely ground pepper
3 Tbsp. cider vinegar

Directions

In a bowl, combine the coleslaw mix, corn and salsa.  In a small bowl, combine the mayonnaise, sugar, salt and pepper.  Gradually whisk in vinegar.  Pour over coleslaw mixture; toss to coat evenly.  Cover and refrigerate for at least 2 hours.  YIELD:  6 Servings

Editor's Note:  Broccoli coleslaw mix maybe found in the produce section of most grocery stores (I found it at Kroger).

Nutrition Facts:  One Serving (3/4 cup) equals:
87 calories
2 g fat
2 mg cholesterol
620 mg sodium
16 g carbohydrate
3 g fiber
3 protein

Grilled Greek Fish

Ingredients

1/3 cup lemon juice
3 Tbsp. olive oil
2 Tbsp. fresh minced oregano
2 Tbsp. fresh minced mint
1 minced clove garlic
1/2 tsp. grated lemon peel
1/2 tsp. Greek seasoning
4 6oz. tilapia fillets

Directions

In a large resealable plastic bag, combine lemon juice, olive oil, oregano, mint, garlic, lemon peel and Greek Seasoning.  Refrigerate 30 minutes.  Drain and discard marinade.  Grease grill rack.  Grill Tilapia, covered over medium heat or broil 4 in. from heat for 4-5 minutes on each side or until fish flakes easily with fork.

Nutrition Facts:  1 fillet equals 223 calories, 10g fat, 83mg cholesterol, 162mg sodium, 2g carbohydrates, 32g protein.

Roasted Corn with Queso, Cilantro and Chile

Ingredients

4 large ears corn

butter

sea or kosher salt and freshly ground black pepper, to taste

1/2 cup mayonnaise

1 + 1/2 cups Queso Fresco, crumbled or Cotija or Parmesan cheese, grated

4 tablespoons fresh cilantro, minced

4 teaspoons chile powder

1 lime, cut into four wedges

 

Directions

1. Preheat oven to 400 degrees F. Brush corn lightly with butter and sprinkle with salt and pepper. Roast 20-25 minutes.
2. Working with one ear of corn at time brush with mayonnaise, sprinkle with cheese, cilantro and chile powder, pressing it onto the corn to help it stick. Sprinkle with salt and pepper. Serve with lime wedges.

Rhubarb-Pineapple Crisp

Ingredients

• 2 cups sliced fresh or frozen rhubarb, thawed and drained
• 1 can (20 ounces) unsweetened pineapple tidbits, drained
• 1/2 cup sugar, divided
• 2 tablespoons plus 1/3 cup all-purpose flour, divided
• 1/3 cup quick-cooking oats
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1/4 cup cold butter
• Whipped cream or blue bell, optional

Directions

• In a large bowl, combine the rhubarb, pineapple, 1/4 cup sugar and 2 tablespoons flour. Transfer to a 9-in. deep-dish pie plate coated with cooking spray.
• In a small bowl, combine the oats, cinnamon, salt and remaining sugar and flour. Cut in butter until crumbly. Sprinkle over fruit. Bake, uncovered, at 350° for 30-35 minutes or until filling is bubbly and topping is golden

Nutritional Facts 1 serving (calculated without whipped cream) equals 232 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 106 mg sodium, 39 g carbohydrate, 2 g fiber, 2 g protein.

Melt in your mouth chicken breast

Ingredients

4 boneless chicken breast halves

1 cup mayo

1/2 cup freshly grated parmesan cheese

1 1/2 teaspoons seasoning salt

1/2 teaspoon ground black pepper

1 teaspoon garlic powder

Directions

Mix mayonnaise, cheese and seasonings

Spread mixture over chicken breast and place in baking dish.

Bake at 375°F for 45 minutes.

Grilled Balsamic-Garlic Crusted Pork Tenderloin

Ingredients

4-5 garlic cloves, finely minced or crushed
2 tablespoons balsamic vinegar
2 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil
2 pork tenderloins (about 1¼ pounds each)
2 tablespoons canola oil (if preparing in oven)

Directions

Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. If you like or have the time, marinate overnight. If not, no worries, it will still be great!
Grill preparation:
Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Try to let it rest before slicing.
Oven preparation:
Preheat oven to 400 degrees.
Heat canola oil in a large, heavy saute pan over medium-high heat. Working in batches if necessary, add pork, and brown all over, about 4 minutes.
Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing.

Luby’s Bacon Cheese Steak

Ingredients

1/2 cup cooked bacon pieces
1/2 cup sliced green onions
1 cup shredded American cheese
4 slices white bread, crust removed
1/4 cup beef broth
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper
1.5 pounds ground beef chuck
1 extra large eggs

Directions

1 Mix bacon, American cheese and sliced green onions in a bowl. Set aside.
2 Place white bread and beef broth in a large mixing bowl. Work together until bread has absorbed all of broth and is soft. Add salt, pepper, ground beef and eggs, then blend together using your hands. Chill mixture well.
3 Divide meat mixture into 4 equal portions. Work each potion into a firm ball, and place between 2 pieces of plastic wrap. Using your hands, flatten ball out into an oval. Refrigerate until ready to cook.
4 Preheat oven to 350*F. In a large skillet on medium high heat, cook two or three steaks 3 minutes on each side. Remove and place on a foil-lined baking sheet.
5 Distribute cheese mixture evenly among cooked steaks. Place steaks in oven about 2 minutes to melt cheese topping.

Luby's Cafeteria Macaroni and Cheese

Ingredients

2 cups dry shells  (8 oz.)

2 tablespoons nonfat dry milk powder

2 tablespoons all-purpose flour

1 tablespoon butter, melted

1 1/4 cups boiling water

3 cups American Cheese and Cheddar mixed together, shredded (12 oz.)

Directions

1 Cook macaroni according to package directions

2  Heat oven to 350ºF.

3  In a large bowl, mix dry milk, flour, and butter.
4  Gradually add boiling water, beating constantly.
5  Add 1 1/2 of the cheese and continue beating until smooth and creamy.
6  Stir in macaroni, 1 cup of the remaining cheese, and salt.
7  Transfer to lightly greased 2-qt baking dish.
8  Cover with foil.
9  Bake 25 minutes.
10  Remove foil.
11  Sprinkle with remaining 1/2 cup cheese.
12  Continue baking 1 minute or until cheese melts.

Cilantro-Lime Vinaigrette

Ingredients

1/4 c. fresh lime juice (about 2-3 juicy limes)
1/4 c. white wine vinegar or rice vinegar
4-5 cloves garlic
1/2 tsp. Kosher or sea salt
2 tsp. sugar
1 c. canola oil
1/2 c. roughly chopped cilantro, stems removed

Directions

In the jar of your blender, combine lime juice, vinegar, garlic, salt, and sugar. Blend until ingredients are completely combined. With the blender running, add the oil in a steady stream. Add cilantro and blend until the cilantro has broken down but still maintains some of its texture. Serve with greens, on any type of Mexican salad, or use as a marinade.

Corn Salad with Queso Fresco

Ingredients:
4 cups fresh or frozen corn kernels
8 ounces queso fresco or cotija cheese
1 large red bell pepper, seeded and chopped
1 small red onion, finely chopped
1 jalapeno pepper, chopped (and seeded if desired)
1/2 recipe (about 6 ounces) Cilantro-Lime Vinaigrette
1 large avocado, pitted, peeled, and cubed
Salt and pepper to taste
Instructions:
Bring about 1 inch of water to a boil in a large stock pot. When the water boils, add the corn and cook for 2-3 minutes. Drain and rinse and then add to a large bowl. Toss together the corn, red bell pepper, red onion, jalapeno pepper, and crumbled cheese. Toss with Cilantro-Lime Vinaigrette. Chill until ready to serve. Right before serving, gently toss in the avocado and season with salt and pepper. Serves 10-12.

Skillet Meatballs and Noodles in Creamy Herb Sauce

Ingredients

• 1 pound 85 percent lean ground beef
• 1 (5.2-ounce) package Boursin cheese with garlic and herbs, crumbled
• Salt and pepper
• 1 tablespoon vegetable oil
• 1 onion, chopped fine
• 2 tablespoons all-purpose flour
• 3 1/2 cups low-sodium chicken broth
• 8 ounces egg noodles
• 1/4 cup white wine
• 1/4 cup finely chopped fresh chives

Instructions

• 1. Combine beef, 5 tablespoons Boursin cheese, ¾ teaspoon salt, and ¼ teaspoon pepper in medium bowl and knead gently until combined. Form mixture into 1-inch meatballs. Heat oil in large nonstick skillet over medium-high heat until just smoking. Cook meatballs until well browned all over, about 5 minutes. Transfer meatballs to plate and pour off all but 1 tablespoon fat from pan.
• 2. Cook onion in reserved fat until browned, 6 to 8 minutes. Stir in flour and cook until golden, about 1 minute. Add broth, noodles, and wine and bring to boil. Cover, reduce heat to medium-low, and cook, stirring often, until pasta begins to soften, about 5 minutes. Add meatballs and simmer, covered, until meatballs are cooked through and noodles are al dente, about 4 minutes. Off heat, stir in remaining Boursin and chives. Season with salt and pepper. Serve.

Herb Crusted Pork Chops

Ingredients

4 boneless pork chops, fat trimmed

2 Tbsp Dijon mustard

1/2 cup whole wheat Panko breadcrumbs

1 Tbsp fresh thyme, chopped

1 Tbsp fresh parsley, minced

1/8 tsp. salt

1/8 tsp. ground black pepper

1 Tbsp extra-virgin olive oil

 

Directions

Preheat oven to 450 degrees F. Rub mustard evenly over pork chops. Combine panko, thyme, parsley, salt and pepper in a large bowl and dredge pork chops in panko mixture.

Heat a large ovenproof skillet over medium-high heat. Add oil to pan and swirl to coat. Add pork chops, saute for 2 minutes or until golden brown. Turn pork over and place skillet in oven for about 8 minutes or until pork reaches 145 degrees in the center.

No Bake Engery Bites

Ingredients:

• 1 cup quick oats
• 1 cup Rice Krispies Cereal
• 1/2 cup chocolate chips
• 1/2 cup peanut butter
• 1/2 cup Granola
• 1/3 cup honey
• 1 tsp. vanilla

Method:
Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. (Mine were about 1″ in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
Makes about 20-25 balls.

Substitution ideas can abound for just about any of these ingredients! Feel free to substitute in your favorite nut butter (almond butter, sunflower seed butter, etc.) for the peanut butter.  The original recipe called for coconut flakes instead of Rice Krispies Cereal.  And you could also add in some wheat germ or flaxseed in place of some or all of granola. I would caution, though, against substituting agave nectar for the honey, as the honey’s thickness helps hold things together.
Some other fun substitutions for the chocolate chips (or an addition to them) could include:

• chopped dried fruit (apricots, dates, raisins, etc.)
• dried berries (cranberries, cherries, etc.)
• chopped almonds, pecans, or sunflower seeds
• other chips (butterscotch, dark chocolate, milk chocolate, etc.)

Traditional Mardi Gras King Cake

For the Dough:2 tablespoons unsalted butter
8 ounces sour cream
5 tablespoons granulated sugar, divided into 4 tablespoons & 1 tablespoon
Pinch of salt
1 package (2¼ teaspoons) active dry yeast
¼ cup warm water (between 100 and 110 degrees)
1 egg
3 to 3½ cups all-purpose flour
Oil for your hands and the bowl

For the Filling:2 teaspoons cinnamon
½ cup granulated sugar
4 tablespoons of melted butter

For the Icing:2 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon unsalted butter, melted
4 tablespoons whole milk
Pinch of salt

For the Colored Sugars:1½ cups superfine sugar (not powdered sugar), separated into ½ cups
Food coloring – Yellow, Green, Blue & Red

1. To Make the Dough: Preheat the oven to 375 degrees F. In a small or medium saucepan over medium heat, add the butter, 4 tablespoons of the sugar and the salt; stir. Once the butter has melted, add the sour cream and heat to luke warm, about 105 degrees. Meanwhile, in a mixing bowl, add ¼ cup warm water, yeast, and 1 tablespoon of the sugar; stir. Allow the yeast to sit for about five minutes until it bubbles and becomes active.
2. Once the yeast is active, whisk in the warm butter and sour cream mixture, the egg, and 1 cup of the flour. Whisk until smooth. Using an oiled wooden spoon, being mixing in small amounts of the remaining flour until you form a soft dough. This will take about another 2 cups of flour. You want the dough to be tacky, but not sticky.
3. Turn the dough out onto a clean surface lightly dusted with flour. With oiled hands, knead the dough until and elastic, about 5 to 10 minutes, adding more flour by the teaspoon if needed.
4. Place the ball of dough into a large, well-oiled bowl, then flip the dough so all of the surface area of the dough is oiled. Cover the bowl with oiled plastic wrap and a hand towel, then set the bowl in a warm, draft-free area and allow the dough to rise until it has doubled in size, about 1 hour.
5. While the dough is rising make the filling. Combine the melted butter, cinnamon and sugar in a medium bowl and stir to fully combine.
6. Once the dough has doubled in size, turn it out onto a lightly floured surface. Lightly flour the dough and a rolling pin. Roll the dough into a rectangle about 18 inches long by 14 inches wide.
Spread the cinnamon sugar mixture evenly over the dough, leaving a 1-inch border around the outside of the dough.
7. Roll the cake up jellyroll-style and pinch the seams shut.
Carefully move the roll to a parchment-line baking sheet, seam-side down. Bring the ends together to form an oval and press the edges together to completely seal the cake into an oval.
8. Once again, cover the cake with oiled plastic wrap and a hand towel and allow it to rise for another 30 minutes.
9. During the second rise, make the colored sugars. Place ½ cup of superfine sugar into three separate bowls. Using the food coloring, make one bowl of green sugar, one bowl of yellow sugar, and one bowl of purple sugar (by mixing the blue and red). Use the back of a spoon or a pestle, work the food coloring into the sugar by grinding it against the side of the bowl and working the coloring throughout all of the sugar. Continue this until the sugar is uniform in color and there are no clumps. I used 12 drops of food coloring total for each of the colors.
10. Once 30 minutes have passed, remove the plastic wrap and hand towel from the cake and bake in the upper third of the oven for about 25 minutes, or until the cake is golden brown. Immediately transfer the cake to a cooling rack after removing it from the oven. Allow the cake to cool for at least 20 minutes before icing the cake.
11. Once the cake has cooled for 15 minutes, make the icing. Whisk together the powdered sugar, salt, vanilla, melted butter and milk until smooth. You want the icing to be able to drizzle easily but not just run right off the cake, so if the icing is to thin, just whisk in more powdered sugar and if the icing is too thick whisk in a touch more milk. After the cake has had a chance to cool, move the cake to whatever platter you wish to serve it on. (At this point, stick a dried bean or little plastic baby into the cake through the bottom. It’s tradition in Louisiana that whoever gets the baby has to spring for the next cake! Elsewhere, it’s a sign of good luck.) Slide pieces of wax paper under the cake so that it can catch any icing or sugar drips.
12. Drizzle the icing evenly over the cake and allow it ooze down the sides. Before the icing has a chance to set, sprinkle on rotating strips of colored sugar. Slide the wax paper pieces out from under the cake and discard. King cake can be served warm or at room temperature.

Homemade Southern Chicken & Dumplings

I suggest adding only 1 or 1.5 of the Knorr Chicken Stock Concentrate, it was good but a bit on the salty side!  So good my husband called to tell me how amazing I am the next day when he ate leftovers for lunch.

Ingredients

1 1/2 cups plain flour
1 tsp. salt
3 cooked chicken breast (bone in) chopped & shredded
2 Knorr’s chicken concentrate stock
Water (approx. 1/4 cup) Add water a couple of tablespoons at a time until consistency forms a dough ball. Add a bit more water as needed. When dough ball is pliable without being too sticky, time to roll out.

Directions

Cook chicken breast in boiling/simmering water until done. Pull from the bone and chop/shred. Set aside
Add 2 Knorr’s chicken concentrate stock to 7 cups of boiling water. Simmer until time for the dumplings.
Flour a flat surface. Press dough ball on surface and begin rolling out with rolling pin. Go from side to side, back and forth until a round circle is formed, pressing down all around to make the edges even and flat. Roll as flat as you can.
Begin cutting strips on one side of the circle (approx. 3/4″ wide) all the way across the dough circle. Then, cut strips the opposite direction until you have cut through the complete circle and have little rectangles of dough strips ready to cook.
As chicken stock is simmering, bring to a boil and begin dropping in the dough strips, one at a time until they are all in the pot. Stir them around with a spoon making sure they are not sticking together. Add a bit of the flour that is on your surface, this will thicken up the broth. Bring to a slow boil, then turn down to simmer for around 10-15 minutes. Then add the cooked chicken, simmer another 10 minutes until stock has begun to thicken.
Serve hot and eat! Enjoy!

Amazing Crockpot Pork Tenderloin

Ingredients

• 1 (2 pound) pork tenderloin
• 1 (1 ounce) envelope dry onion soup mix
• 1 cup water
• 3/4 cup red wine
• 3 tablespoons minced garlic
• 3 tablespoons soy sauce
• freshly ground black pepper to taste

Directions

1. Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.