4 boneless skinless chicken breasts
1 cup ketchup
1 can condensed tomato soup
1 large green pepper, chopped
1/4 cup packed brown sugar
1/3 cup balsalmic vinegar
1 tsp ground mustard
1 can pineapple chunks, undrained
Spray inside of crock pot with nonstick cooking spray. Cut chicken breasts in half. Place chicken in crock pot. Mix other ingredients, and pour over chicken. Cook on low for 5 hours. Serve over rice. (You can also bake this in the oven in a 9x13-inch baking dish for 1 hour at 375.)
Taken from smittenwithmykitchen.blogspot.com
Wednesday, February 3, 2010
Cheese Chicken Enchiladas
3 large chicken breasts, cooked
1 bag Mexican shredded cheese
1 small onion, chopped
1 large can Red enchilada sauce
24 corn tortillas
Preheat oven to 350. Shred chicken into a bowl, add 1 cup shredded cheese and onion. Spray a 9x13-inch baking dish with nonstick spray. Warm corn tortillas in the microwave (put a damp paper towel between each one and stick the stack in the microwave for 30-60 seconds ... it softens them the same way frying would). Assemble your enchiladas by dipping one tortilla into the sauce then filling with the chicken mixture, roll and place to the end of the pan. Continue until all the tortillas have been used. Cover with remaining sauce and cheese. Bake at 350 for 25 minutes.
1 bag Mexican shredded cheese
1 small onion, chopped
1 large can Red enchilada sauce
24 corn tortillas
Preheat oven to 350. Shred chicken into a bowl, add 1 cup shredded cheese and onion. Spray a 9x13-inch baking dish with nonstick spray. Warm corn tortillas in the microwave (put a damp paper towel between each one and stick the stack in the microwave for 30-60 seconds ... it softens them the same way frying would). Assemble your enchiladas by dipping one tortilla into the sauce then filling with the chicken mixture, roll and place to the end of the pan. Continue until all the tortillas have been used. Cover with remaining sauce and cheese. Bake at 350 for 25 minutes.
Cilantro Chicken
4 boneless skinless chicken breasts
1 c crushed tortilla chips
1 (16oz) jar salsa
2 Tbsp lime juice
2 Tbsp vegetable oil
1 tsp honey
2 Tbsp cilantro
1/3 cup cheese
In a shallow bowl combine lime juice, oil and honey. Dip chicken in it, then coat the chicken with tortilla chips. Bake in ungreased, uncovered pan at 350 for 25 minutes or until done. Combine salsa and cilantro. Pour over chicken and sprinkle with cheese. Bake 7 minutes to melt the cheese.
1 c crushed tortilla chips
1 (16oz) jar salsa
2 Tbsp lime juice
2 Tbsp vegetable oil
1 tsp honey
2 Tbsp cilantro
1/3 cup cheese
In a shallow bowl combine lime juice, oil and honey. Dip chicken in it, then coat the chicken with tortilla chips. Bake in ungreased, uncovered pan at 350 for 25 minutes or until done. Combine salsa and cilantro. Pour over chicken and sprinkle with cheese. Bake 7 minutes to melt the cheese.
Crock Pot Lasagna
1lb lean ground beef
1 jar spaghetti sauce
2 cups cottage cheese
2 cups mozarrella cheese
1/2 cup parmesan cheese
6 regular lasagna noodles (not cooked)
1/4 cup water
In frying pan, brown ground beef and drain fat. Add water and spaghetti sauce, leaving a little to cover the bottom of the crock pot. Stir until well blended. Line crock pot with very thin layer of sauce, then top with 2-3 lasagna noodles that are broken and shaped to crock pot. Cover noodles with half the cottage cheese, half the mozarrella cheese, and half the parmesan cheese, then top cheeses with half the meat mixture. Repeat layers with the rest of the ingredients. Cook on low 4 hours.
Taken from justamomha.com
1 jar spaghetti sauce
2 cups cottage cheese
2 cups mozarrella cheese
1/2 cup parmesan cheese
6 regular lasagna noodles (not cooked)
1/4 cup water
In frying pan, brown ground beef and drain fat. Add water and spaghetti sauce, leaving a little to cover the bottom of the crock pot. Stir until well blended. Line crock pot with very thin layer of sauce, then top with 2-3 lasagna noodles that are broken and shaped to crock pot. Cover noodles with half the cottage cheese, half the mozarrella cheese, and half the parmesan cheese, then top cheeses with half the meat mixture. Repeat layers with the rest of the ingredients. Cook on low 4 hours.
Taken from justamomha.com
Southwestern Beef Wraps
1 onion, chopped
2 1/2lb beef roast, trimmed of fat but left whole
1 heaping tsp chili powder
1 heaping tsp garlic powder
1 heaping tsp cumin
1 heaping tsp salt
2 bell peppers (or 1 bell pepper and 1 red, yellow, or orange pepper)
14 1/2oz can of Mexican-style diced tomatoes or 1 can Rotel
Small flour tortillas
Desired toppings: salsa, guacamole, shredded cheese, chopped cilantro, etc.
Place onion in bottom of slow cooker. Mix spices together and rub them over roast. Place roast over onions and place peppers on roast. Then pour canned tomatoes on everything. Cook on high for 5-6 hours or low from 8-9 hours (or high until boiling and then low until dinner time - if you start it in the morning). Shred meat and serve with desired toppings.
Taken from ourbestbites.com
2 1/2lb beef roast, trimmed of fat but left whole
1 heaping tsp chili powder
1 heaping tsp garlic powder
1 heaping tsp cumin
1 heaping tsp salt
2 bell peppers (or 1 bell pepper and 1 red, yellow, or orange pepper)
14 1/2oz can of Mexican-style diced tomatoes or 1 can Rotel
Small flour tortillas
Desired toppings: salsa, guacamole, shredded cheese, chopped cilantro, etc.
Place onion in bottom of slow cooker. Mix spices together and rub them over roast. Place roast over onions and place peppers on roast. Then pour canned tomatoes on everything. Cook on high for 5-6 hours or low from 8-9 hours (or high until boiling and then low until dinner time - if you start it in the morning). Shred meat and serve with desired toppings.
Taken from ourbestbites.com
Skinny Tortilla Soup
1 can (16oz) fat-free refried beans
1 can (15oz) black beans, rinsed and drained
1 can (14 1/2oz) reduced-sodium chicken broth
1 1/2 cups frozen corn
3/4 cup chunky salsa
3/4 cup cubed cooked chicken breast
1/2 cup water
2 cups (8 ounces) reduced-fat shreded cheddar cheese (divided)
28 baked tortilla chips, divided
In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for ten minutes. Add 1 cup cheese; cook and stir over low heat until melted. Crumble half of the tortilla chips into soup bowls. Ladle soup over chips. Top each serving with two crumbled chips; sprinkle with remaining cheese.
(If you want to make this in the slow cooker, it only takes about 1 1/2 hours to heat through on high. Add the cheese at the end!).
Makes 7 (1 cup) servings.
Taken from smittenwithmykitchen.blogspot.com
1 can (15oz) black beans, rinsed and drained
1 can (14 1/2oz) reduced-sodium chicken broth
1 1/2 cups frozen corn
3/4 cup chunky salsa
3/4 cup cubed cooked chicken breast
1/2 cup water
2 cups (8 ounces) reduced-fat shreded cheddar cheese (divided)
28 baked tortilla chips, divided
In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for ten minutes. Add 1 cup cheese; cook and stir over low heat until melted. Crumble half of the tortilla chips into soup bowls. Ladle soup over chips. Top each serving with two crumbled chips; sprinkle with remaining cheese.
(If you want to make this in the slow cooker, it only takes about 1 1/2 hours to heat through on high. Add the cheese at the end!).
Makes 7 (1 cup) servings.
Taken from smittenwithmykitchen.blogspot.com
Red Pepper & Basil Chicken
Chicken
Mozarrella Cheese
Salt
Pepper
Basil
Garlic
Red Pepper, chopped
Red Onion, chopped
Cook the chicken in a frying pan with salt, pepper, basil, and garlic. When it is almost done add the red pepper, red onion, and mozarrella cheese. Cover with lid or tin foil and cook for a couple more minutes until the veggies are done and cheese is melted.
Taken from feelgreatineightrecipes.blogspot.com
Mozarrella Cheese
Salt
Pepper
Basil
Garlic
Red Pepper, chopped
Red Onion, chopped
Cook the chicken in a frying pan with salt, pepper, basil, and garlic. When it is almost done add the red pepper, red onion, and mozarrella cheese. Cover with lid or tin foil and cook for a couple more minutes until the veggies are done and cheese is melted.
Taken from feelgreatineightrecipes.blogspot.com
Southwestern Chicken
3 chicken breasts
2 cans Mild Rotel
1-2 Tbsp Chili Powder
2 cans black beans (drained and rinsed)
2 cans corn (drained)
1/3 cup chopped cilantro
Brown chicken. Combine chicken, rotel and chili powder in pan. Cook over medium heat for about 5 minutes, or until chicken is done and sauce is slightly thickened. Add remaining ingredients and simmer 5-7 minutes.
Serve over brown rice with lime squeezed on top.
Taken from feelgreatineightrecipes.blogspot.com
2 cans Mild Rotel
1-2 Tbsp Chili Powder
2 cans black beans (drained and rinsed)
2 cans corn (drained)
1/3 cup chopped cilantro
Brown chicken. Combine chicken, rotel and chili powder in pan. Cook over medium heat for about 5 minutes, or until chicken is done and sauce is slightly thickened. Add remaining ingredients and simmer 5-7 minutes.
Serve over brown rice with lime squeezed on top.
Taken from feelgreatineightrecipes.blogspot.com
Wednesday, January 6, 2010
Chicken Tortellini Bake
19 ounce pkg cheese tortellini
2 chicken breasts, cut into bite size pieces
2 green onions, finely chopped
2 garlic cloves, finely chopped
2 Tbsp flour
1 1/8 c chicken broth
1 carrot, sliced
2 broccoli heads, cut into bite size pieces
3/4 c sour cream
1 c shredded cheese (mixture of mozzarella & parmesan)
Bring a large pot of water to boil and cook tortellini according to package directions. Drain spread out in a sprayed 9×13 baking dish.
2 chicken breasts, cut into bite size pieces
2 green onions, finely chopped
2 garlic cloves, finely chopped
2 Tbsp flour
1 1/8 c chicken broth
1 carrot, sliced
2 broccoli heads, cut into bite size pieces
3/4 c sour cream
1 c shredded cheese (mixture of mozzarella & parmesan)
Bring a large pot of water to boil and cook tortellini according to package directions. Drain spread out in a sprayed 9×13 baking dish.
In a skillet, saute the chicken with the green onion and garlic until chicken is done. While the chicken is cooking microwave the broccoli and carrots for about 1-2 minutes until colors become vibrant and they are slightly steamed. Add veggies to chicken and coat all with the flour. Add chicken broth and stir until thickened. Mix in sour cream until mixture is creamy and slightly thickened.
Sprinkle about of half the cheese over the tortellini then pour the chicken/sauce mixture on top and sprinkle with the remaining cheese over the top. Bake at 350 for 20-30 minutes until bubbly and golden brown around the edges.
Taken from justamomha.com
Sweet & Sour Chicken
2 pounds chicken breast, cut in strips
1 c cornstarch
3 egg whites, beaten until fluffy
asian vegetables
Sauce:
1/2 c sugar
4 Tbsp ketchup
1/2 c vinegar
1 Tbsp soy sauce
1/2 tsp garlic powder
1/4 tsp powdered ginger
3 Tbsp pineapple juice
1/2 tsp cornstarch
1 c cornstarch
3 egg whites, beaten until fluffy
asian vegetables
Sauce:
1/2 c sugar
4 Tbsp ketchup
1/2 c vinegar
1 Tbsp soy sauce
1/2 tsp garlic powder
1/4 tsp powdered ginger
3 Tbsp pineapple juice
1/2 tsp cornstarch
Prepare chicken strips by cutting off excess fat and gristle. Roll the strips in cornstarch, then dip in egg, then lightly dust with cornstarch again. Heat a frying pan to hot (sprinkled water evaporates quickly) and sear the chicken strips quickly. The strips won’t change color like with frying, but you just want to sear it enough that the breading is really cemented on. Excess cornstarch left in the pan may begin to burn, so scrape out pan as needed.
Place prepared chicken strips in a 13×9 in glass baking dish. Put a little cooking spray in the pan if desired. Prepare one recipe of sauce and pour over the chicken strips. Bake at 325 degrees for 20 minutes, turn chicken strips, then cook for another 20 minutes or until cooked through.
While the chicken bakes, steam-fry your vegetables. Using liquid instead of oil, start by cooking sliced onion and other firm or thick cut veggies. Once those soften add other thinner veggies and more liquid if needed. Once all veggies are added, cover and reduce heat allowing them to steam through and keep warm until time to serve. Serve veggies and chicken over rice. If desired, prepare a second recipe of the sauce to drizzle over the dish as the baked sauce becomes quite solid.
Taken from justamomha.com
Delicious Chicken Goop
2 c cooked shredded chicken
1 pkg (10-12oz) frozen broccoli, steamed, chopped, and drained of excess liquid
2 stalks celery, finely chopped
1/2 c onion, chopped
1 can cream of chicken soup
1/2 c fat free half-and-half
1/2 tsp sage
1/2 tsp thyme
dash paprika
dash nutmeg
dash pepper
1/4 c shredded Parmesan cheese
1/4 c shredded cheddar cheese
Cook chicken as desired. Sauté onion and celery until just softened. Lightly spray a medium size casserole dish. Mix all sauce ingredients together (except cheese) in a large mixing bowl. Put chicken, onion, and celery in prepared dish then pour sauce over everything. Stir to coat if necessary. Top with cheeses. Bake at 350 degrees for about 25-30 minutes, or until warmed through and sauce is bubbly.
This recipe can be served over rice, pasta, or potatoes.
Taken from justamomha.com
1 pkg (10-12oz) frozen broccoli, steamed, chopped, and drained of excess liquid
2 stalks celery, finely chopped
1/2 c onion, chopped
1 can cream of chicken soup
1/2 c fat free half-and-half
1/2 tsp sage
1/2 tsp thyme
dash paprika
dash nutmeg
dash pepper
1/4 c shredded Parmesan cheese
1/4 c shredded cheddar cheese
Cook chicken as desired. Sauté onion and celery until just softened. Lightly spray a medium size casserole dish. Mix all sauce ingredients together (except cheese) in a large mixing bowl. Put chicken, onion, and celery in prepared dish then pour sauce over everything. Stir to coat if necessary. Top with cheeses. Bake at 350 degrees for about 25-30 minutes, or until warmed through and sauce is bubbly.
This recipe can be served over rice, pasta, or potatoes.
Taken from justamomha.com
Stuffed Peppers
1/2 tsp black pepper
2 tsp minced garlic
2 Tbsp grated Parmesan cheese
15oz canned tomato sauce
1 c zucchini
1 c onion
5 green bell peppers
1lb cooked ground turkey
1 c cooked rice
Preheat over to 400 degrees. Cut off the tops of four of the peppers, remove seeds, and set aside. Dice the other green pepper.
Heat 1 tsp of oil in large skillet pan. Cook ground turkey. Remove from skillet and set aside.
Add remaining tsp oil to skillet. Add diced pepper and onion and saute until almost tender, about 5 minutes. Add zucchini and saute until almost crisp-tender, about 3 minutes.
Remove skillet from heat and add in cooked rice, ground turkey, tomato sauce, cheese, garlic, and pepper.
Fill peppers with mixture and cover with tops. Place in medium size casserole dish and bake until peppers are tender, about 30 minutes.
2 tsp minced garlic
2 Tbsp grated Parmesan cheese
15oz canned tomato sauce
1 c zucchini
1 c onion
5 green bell peppers
1lb cooked ground turkey
1 c cooked rice
Preheat over to 400 degrees. Cut off the tops of four of the peppers, remove seeds, and set aside. Dice the other green pepper.
Heat 1 tsp of oil in large skillet pan. Cook ground turkey. Remove from skillet and set aside.
Add remaining tsp oil to skillet. Add diced pepper and onion and saute until almost tender, about 5 minutes. Add zucchini and saute until almost crisp-tender, about 3 minutes.
Remove skillet from heat and add in cooked rice, ground turkey, tomato sauce, cheese, garlic, and pepper.
Fill peppers with mixture and cover with tops. Place in medium size casserole dish and bake until peppers are tender, about 30 minutes.
Turkey Mini-Meatloaves
For the meatloaves
1 slice whole-wheat bread
1/2 cup skim milk
1 onion, diced
5-ounce bag baby spinach leaves
1 1/4 pounds ground turkey (make sure it’s lean, some ground turkey has a lot of fat)
2 tablespoons finely grated Parmesan
1 large egg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
For the glaze
3 tablespoons ketchup
2 teaspoon Worcestershire sauce
1 teaspoon hot sauce, optional
Preheat oven to 375 degrees. Grind the bread in a food processor until fine crumbs form. Transfer to a large bowl, and pour milk over crumbs. Coat a large skillet with cooking spray, preferably nonstick, and heat over medium heat. Add onion and cook, stirring occasionally, until softened and golden, about 5 minutes. Add spinach, and stir until just wilted. Transfer to bowl with soaked crumbs. Add the turkey, cheese, egg, salt, pepper and nutmeg. Combine the mixture with your hands until well mixed; it will be quite wet. Pack 1 cup of the mixture into a 1-cup dry measuring cup. Invert the cup onto a rimmed baking sheet, gently shaking the cup to release the mixture. Gently pat the mound to smooth its shape. Repeat three times with remaining mixture. Bake mini meatloaves until cooked through and golden, about 40 minutes.
While the meatloaves are cooking, make the glaze: In a small bowl combine the ketchup, Worcestershire sauce and hot sauce. Brush over meatloaves before serving.
Taken from justamomha.com
Creamy Cooker Chicken
1 envelope dry onion soup mix
2 cups sour cream
1 can cream of mushroom soup (10 3/4 oz)
3 large chicken breasts, halved
Combine soup mix, sour cream, and cream of mushroom soup and put in crock pot. Add chicken, pushing it down so that it is submerged in the sauce. Cover with lid and cook on low for 8 hours.
Serve over rice (or noodles).
2 cups sour cream
1 can cream of mushroom soup (10 3/4 oz)
3 large chicken breasts, halved
Combine soup mix, sour cream, and cream of mushroom soup and put in crock pot. Add chicken, pushing it down so that it is submerged in the sauce. Cover with lid and cook on low for 8 hours.
Serve over rice (or noodles).
Crock Pot Hamburger Casserole
4 cups potatoes, sliced
6 medium carrots, sliced
2 cans green beans, well drained
2 medium onions
4 stalks celery
2 lbs ground beef, browned
2 (10oz) cans tomato soup
2 (10oz) cans water
Place layers of vegetables in order given. Season each layer with salt and pepper. Put browned ground beef on top of celery. Mix tomato soup with water and pour over top. Cover and set on low for 6-8 hours or on high for 2-4 hours.
6 medium carrots, sliced
2 cans green beans, well drained
2 medium onions
4 stalks celery
2 lbs ground beef, browned
2 (10oz) cans tomato soup
2 (10oz) cans water
Place layers of vegetables in order given. Season each layer with salt and pepper. Put browned ground beef on top of celery. Mix tomato soup with water and pour over top. Cover and set on low for 6-8 hours or on high for 2-4 hours.
Cranberry Chicken
1 can whole cranberries
8 oz French dressing
1 pkg onion soup mix
3-4 large chicken breasts
Mix together cranberries, dressing, and onion soup mix. Pour over chicken and cook for 2 hours at 300 degrees or until chicken is cooked.
8 oz French dressing
1 pkg onion soup mix
3-4 large chicken breasts
Mix together cranberries, dressing, and onion soup mix. Pour over chicken and cook for 2 hours at 300 degrees or until chicken is cooked.
Lasagna Mix Up
1 lb. lean hamburger
1 jar spaghetti sauce
1 can reduced fat cream of mushroom soup
2 c. shredded moz. cheese
2c. uncooked pasta (I usually use penne, bow ties, elbow, corkscrew, or a combination)
1 jar spaghetti sauce
1 can reduced fat cream of mushroom soup
2 c. shredded moz. cheese
2c. uncooked pasta (I usually use penne, bow ties, elbow, corkscrew, or a combination)
Cook pasta according to package instructions to an al dente firmness. Meanwhile, brown hamburger meat and drain excess fat. In a 13×9 in baking dish combine the spaghetti sauce and cream of mushroom soup until well blended together. Add hamburger and 1 cup of the shredded cheese and stir until evenly dispursed. Drain pasta and add to the sauce/meat mixture a little at a time until the dish is full and everything is well coated in sauce. Top with remaining cheese. Bake at 350 degrees for about 30 minutes or until edges are bubbly and the cheese is melted.
Taken from justamomha.com
Parmesan Chicken
3 large chicken breasts, halved
Italian bread crumbs
flour
egg
Bread breasts in seasoned bread crumbs, flour and egg. Brown in a frying pan over medium high heat and drain.
1 jar Ragu spaghetti sauce
Mozzarella cheese
Parmesan cheese
Pour enough sauce in casserole dish to cover the bottom of the pan. Place chicken in pan, then cover with mozzarella cheese and Parmesan cheese and cover with the rest of the sauce.
Cover and bake at 350 degrees for 30-40 minutes or until bubbly.
Italian bread crumbs
flour
egg
Bread breasts in seasoned bread crumbs, flour and egg. Brown in a frying pan over medium high heat and drain.
1 jar Ragu spaghetti sauce
Mozzarella cheese
Parmesan cheese
Pour enough sauce in casserole dish to cover the bottom of the pan. Place chicken in pan, then cover with mozzarella cheese and Parmesan cheese and cover with the rest of the sauce.
Cover and bake at 350 degrees for 30-40 minutes or until bubbly.
Taco Soup
1 can black beans
1 can chili beans
1 can kidney beans
1 can corn, do not drain
1 lg can stewed tomatoes, do not drain
1 can green chilies, do not drain
1 can tomato sauce (12oz)
1/2 pkg taco seasoning
1lb lean ground beef, cooked
In a large pan combine all beans, tomatoes, corn, chilies, seasoning, and ground beef. Simmer until hot. Serve in large bowls and garnish with sour cream, cheese, guacamole, and Fritos.
1 can chili beans
1 can kidney beans
1 can corn, do not drain
1 lg can stewed tomatoes, do not drain
1 can green chilies, do not drain
1 can tomato sauce (12oz)
1/2 pkg taco seasoning
1lb lean ground beef, cooked
In a large pan combine all beans, tomatoes, corn, chilies, seasoning, and ground beef. Simmer until hot. Serve in large bowls and garnish with sour cream, cheese, guacamole, and Fritos.
Chinese Chicken Sundaes
Sauce:
1/2 c butter
1/2 c flour
1 can chicken broth
1 cup water
1 cup milk
3 tsp chicken base
2 cups cooked chicken, cubed
In a sauce pan, melt butter over medium heat. Add flour, stirring until smooth. Add broth, water, and milk, stirring until well blended. Add bullion and chicken and stir until thickened. Serve sauce over cooked rice and add choice of toppings.
Toppings:
celery
mandarin oranges
green onions, chopped
green peppers, chopped
pineapple tidbits
coconut
slivered almonds
chow mien noodles
frozen peas, thawed
grated cheese
etc, etc, etc
1/2 c butter
1/2 c flour
1 can chicken broth
1 cup water
1 cup milk
3 tsp chicken base
2 cups cooked chicken, cubed
In a sauce pan, melt butter over medium heat. Add flour, stirring until smooth. Add broth, water, and milk, stirring until well blended. Add bullion and chicken and stir until thickened. Serve sauce over cooked rice and add choice of toppings.
Toppings:
celery
mandarin oranges
green onions, chopped
green peppers, chopped
pineapple tidbits
coconut
slivered almonds
chow mien noodles
frozen peas, thawed
grated cheese
etc, etc, etc
Cheesy Potato Soup
4-5 c potatoes
1/4 c margarine
3 c chicken broth
1 tsp Worcestershire sauce
1/4 c finely chopped onion
1/2 c flour
2 cups milk
1 cup shredded cheese
Chop potatoes and boil until tender. Drain and set aside. Saute onion in margarine. Stir flour into onion and margarine mixture then add milk and broth. Heat until thickened. Add Worcestershire sauce and cheese, then potatoes. Heat until completely warmed.
*Won't be making this until I can cut some calories and fat from the recipe.
1/4 c margarine
3 c chicken broth
1 tsp Worcestershire sauce
1/4 c finely chopped onion
1/2 c flour
2 cups milk
1 cup shredded cheese
Chop potatoes and boil until tender. Drain and set aside. Saute onion in margarine. Stir flour into onion and margarine mixture then add milk and broth. Heat until thickened. Add Worcestershire sauce and cheese, then potatoes. Heat until completely warmed.
*Won't be making this until I can cut some calories and fat from the recipe.
Cheese Broccoli Soup
1 large head of Broccoli, chopped
3 carrots, chopped
2 stalks celery, chopped
4 potatoes, chopped
1 onion, chopped
4 cups milk
4 cups water
3 chicken bullion cubes
1 can Cheese Whiz
1 cup flour
1 cup margarine
Bring water, milk, bullion, and chopped vegetables to a boil. Remove from heat and add Cheese Whiz.
Mix flour and margarine and add to thicken.
*This is a recipe I will not be making again until I can figure out how to cut fat and calories from it.
3 carrots, chopped
2 stalks celery, chopped
4 potatoes, chopped
1 onion, chopped
4 cups milk
4 cups water
3 chicken bullion cubes
1 can Cheese Whiz
1 cup flour
1 cup margarine
Bring water, milk, bullion, and chopped vegetables to a boil. Remove from heat and add Cheese Whiz.
Mix flour and margarine and add to thicken.
*This is a recipe I will not be making again until I can figure out how to cut fat and calories from it.
Kenna's Soup
10 c chicken broth
1 jar spaghetti sauce (Ragu Chunky Garden Style)
3 c shredded chicken
2 Tbsp parsley
Bring to a boil and let simmer 20 minutes.
Add 4 cups cooked rice and cook an additional 10 minutes.
If desired, sprinkle Parmesan cheese on top.
1 jar spaghetti sauce (Ragu Chunky Garden Style)
3 c shredded chicken
2 Tbsp parsley
Bring to a boil and let simmer 20 minutes.
Add 4 cups cooked rice and cook an additional 10 minutes.
If desired, sprinkle Parmesan cheese on top.
Sweet & Sour Meatballs
Meatballs:
1 lb ground beef
2 Tbsp UltraGel modified food starch OR 1/4 c dried bread crumbs
2 Tbsp dried minced onion
1/2 tsp salt
1/8 tsp pepper
Sauce:
1 (20oz) can pineapple chunks
1/4 c sugar
2 Tbsp soy sauce
2 Tbsp vinegar
1/2 c water
4 Tbsp UltraGel modified food starch
1/2 green peppers, sliced
Preheat oven to 400 degrees. Combine meatball ingredients in small bowl. Do not overmix! Shape into 1" balls and place in baking pan. Bake 12 minutes. Drain well.
Combine juice from pineapple chunks, sugar, soy sauce, vinegar, and water in medium bowl. Gradually add UltraGel stirring constantly with wire whisk. Add pineapple and stir to combine. Pour over meatballs in baking pan, then lay sliced peppers on top. Bake for 20 minutes at 375 degrees until peppers are crisp-tender.
Serve over rice.
1 lb ground beef
2 Tbsp UltraGel modified food starch OR 1/4 c dried bread crumbs
2 Tbsp dried minced onion
1/2 tsp salt
1/8 tsp pepper
Sauce:
1 (20oz) can pineapple chunks
1/4 c sugar
2 Tbsp soy sauce
2 Tbsp vinegar
1/2 c water
4 Tbsp UltraGel modified food starch
1/2 green peppers, sliced
Preheat oven to 400 degrees. Combine meatball ingredients in small bowl. Do not overmix! Shape into 1" balls and place in baking pan. Bake 12 minutes. Drain well.
Combine juice from pineapple chunks, sugar, soy sauce, vinegar, and water in medium bowl. Gradually add UltraGel stirring constantly with wire whisk. Add pineapple and stir to combine. Pour over meatballs in baking pan, then lay sliced peppers on top. Bake for 20 minutes at 375 degrees until peppers are crisp-tender.
Serve over rice.
Porcupine Meatballs
1 lb lean ground beef
1 egg, slightly beaten
1/2 c uncooked rice
1 tsp salt
1/2 tsp pepper
1 Tbsp minced dried onion
1 can condensed tomato soup
1 can water
Combine first six ingredients and shape into meatballs. Combine soup and 1 1/4 c water in medium casserole dish. Add meatballs, then cover and bake 45 minutes.
Serve over rice.
1 egg, slightly beaten
1/2 c uncooked rice
1 tsp salt
1/2 tsp pepper
1 Tbsp minced dried onion
1 can condensed tomato soup
1 can water
Combine first six ingredients and shape into meatballs. Combine soup and 1 1/4 c water in medium casserole dish. Add meatballs, then cover and bake 45 minutes.
Serve over rice.
Chicken Fajitas
1/2 c water
1/2 c lime juice
1 pkg fajita seasoning mix
2 T sugar
1 lb boneless skinless chicken breasts
3 medium green bell peppers
1 medium onion
Combine first five ingredients in medium bowl. Cut chicken breasts into 1" cubes and marinate in lime juice mixture for at least 15 minutes.
Spray pan with Pam. Drain excess marinate from chicken and add chicken to warm pan, stir frying until no longer pink. Add sliced veggies and stir fry until veggies are crisp-tender.
Serve with warm flour tortillas (or over chips) and garnish with cheese, sour cream, tomatoes, lettuces, and avocados.
1/2 c lime juice
1 pkg fajita seasoning mix
2 T sugar
1 lb boneless skinless chicken breasts
3 medium green bell peppers
1 medium onion
Combine first five ingredients in medium bowl. Cut chicken breasts into 1" cubes and marinate in lime juice mixture for at least 15 minutes.
Spray pan with Pam. Drain excess marinate from chicken and add chicken to warm pan, stir frying until no longer pink. Add sliced veggies and stir fry until veggies are crisp-tender.
Serve with warm flour tortillas (or over chips) and garnish with cheese, sour cream, tomatoes, lettuces, and avocados.
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