I'm making Sweet and Sour Meatballs tonight.
I got the recipe from that Kraft Foods magazine, my grandma gets it, but the sauce is the same thing I've put on chicken wings before using an Allrecipes recipe.
12 oz frozen meatballs
16 oz stir fry veggies (they called for frozen but I use fresh, pre-chopped and cleaned from the produce section)
1/4 cup apricot jam
1/4 cup Catalina dressing
2 tbsps soy sauce
Combine all ingredients in large skillet. Cook over medium/high heat until heated, serve over rice or noodles.
I got reduced fat dressing and sugar free preserves so I will likely add some hoisin sauce or something to help jazz it up. I will also add some red onion to the veggies, wish I had thought to pick up some mushrooms too. The pre-chopped veggies are snow peas, carrots, red cabbage, and broccoli. I'm serving it over Chinese noodles. I have some frozen egg rolls to go with it. Don't judge me, I've made homemade egg rolls and some of the frozen are just as good.
Wednesday, March 26, 2008
Friday, March 7, 2008
Suggested by Karli - Paprika Chicken with Mushrooms
Paprika Chicken with Mushrooms
INGREDIENTS
* 4 skinless, boneless chicken breasts
* 1 teaspoon paprika
* salt and pepper to taste
* 1 pinch garlic powder
* 1/4 cup butter
* 1 onion, sliced into thin rings
* 1 pound fresh mushrooms, sliced
DIRECTIONS
1. Pound chicken breasts to 1/2 inch thickness. Sprinkle both sides of each chicken breast liberally with paprika, salt, pepper, and garlic powder.
2. In a large skillet, melt the butter over medium heat. Arrange chicken breasts in the pan, cover, and cook for 10 minutes. Turn chicken breasts over, and layer the thinly sliced onions and mushrooms on top of the chicken. Cover, and cook for 10 minutes.
3. Remove lid, and mix onions and mushrooms into the butter sauce. Reduce heat to low, and cook uncovered for 5 minutes.
I didn't actually measure out the seasonings, just sprinkled them on the chicken.
INGREDIENTS
* 4 skinless, boneless chicken breasts
* 1 teaspoon paprika
* salt and pepper to taste
* 1 pinch garlic powder
* 1/4 cup butter
* 1 onion, sliced into thin rings
* 1 pound fresh mushrooms, sliced
DIRECTIONS
1. Pound chicken breasts to 1/2 inch thickness. Sprinkle both sides of each chicken breast liberally with paprika, salt, pepper, and garlic powder.
2. In a large skillet, melt the butter over medium heat. Arrange chicken breasts in the pan, cover, and cook for 10 minutes. Turn chicken breasts over, and layer the thinly sliced onions and mushrooms on top of the chicken. Cover, and cook for 10 minutes.
3. Remove lid, and mix onions and mushrooms into the butter sauce. Reduce heat to low, and cook uncovered for 5 minutes.
I didn't actually measure out the seasonings, just sprinkled them on the chicken.
Chicken Bean Stuff, from Shelli
Tonight we had chicken/bean stuff in tortillas with Mexican Rice by Goya.
Mexican Rice (chicken flavor by Goya)...make per package instructions.
Chicken Bean Stuff:
1-10oz pkg original roasted chicken shortcuts from perdue (or use fresh chix if you're not a lazy beyatch like me)
1 can Goya black beans, drained, rinsed
Onions & Peppers (chopped--I use frozen...see above)
taco seasoning or Goya adobo seasoning, to taste
Put a tsp or two of olive oil in pan. Cook up onions and peppers along with beans. Season. Stir in chicken, cook until heated through.
Serve in tortillas w/all the usual fixings.
There, dinner's done. It wasn't half bad. I just invented that tonight. Go me.
Mexican Rice (chicken flavor by Goya)...make per package instructions.
Chicken Bean Stuff:
1-10oz pkg original roasted chicken shortcuts from perdue (or use fresh chix if you're not a lazy beyatch like me)
1 can Goya black beans, drained, rinsed
Onions & Peppers (chopped--I use frozen...see above)
taco seasoning or Goya adobo seasoning, to taste
Put a tsp or two of olive oil in pan. Cook up onions and peppers along with beans. Season. Stir in chicken, cook until heated through.
Serve in tortillas w/all the usual fixings.
There, dinner's done. It wasn't half bad. I just invented that tonight. Go me.
Suggested by Rachael - Chicken Noodle Soup
I'm making chicken noodle soup tonight. I got the recipe from allrecipes.
INGREDIENTS
1 gallon water
1 (4 pound) whole chicken, cut into pieces
1 large onion, peeled and halved
3 bay leaves
10 whole black peppercorns
2/3 bunch celery, leaves reserved
1 pound carrots
3 tablespoons chopped lemon grass (optional) [I leave it out]
1/4 cup chicken soup base
1 pound carrots, peeled and sliced
1/3 bunch celery, chopped and leaves reserved
1 (8 ounce) package dry egg noodles
DIRECTIONS
Place chicken and water In a large pot over High heat and bring to a boil. Reduce heat, cover and simmer, skimming fat as needed, 30 minutes.
Place whole, peeled onion, bay leaves, peppercorns, whole celery, whole carrots and lemon grass in the pot and simmer, covered 1 hour.
Strain broth and reserve chicken. When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces.
Return strained stock to pot over high heat, and stir in chicken base, chopped celery and chopped carrots. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until carrots are tender.
Chop celery leaves and stir into pot with the noodles. Simmer until noodles are cooked, about 10 minutes more. Stir in chicken and heat through.
I'm just using chicken thighs instead of a whole chicken.
INGREDIENTS
1 gallon water
1 (4 pound) whole chicken, cut into pieces
1 large onion, peeled and halved
3 bay leaves
10 whole black peppercorns
2/3 bunch celery, leaves reserved
1 pound carrots
3 tablespoons chopped lemon grass (optional) [I leave it out]
1/4 cup chicken soup base
1 pound carrots, peeled and sliced
1/3 bunch celery, chopped and leaves reserved
1 (8 ounce) package dry egg noodles
DIRECTIONS
Place chicken and water In a large pot over High heat and bring to a boil. Reduce heat, cover and simmer, skimming fat as needed, 30 minutes.
Place whole, peeled onion, bay leaves, peppercorns, whole celery, whole carrots and lemon grass in the pot and simmer, covered 1 hour.
Strain broth and reserve chicken. When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces.
Return strained stock to pot over high heat, and stir in chicken base, chopped celery and chopped carrots. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until carrots are tender.
Chop celery leaves and stir into pot with the noodles. Simmer until noodles are cooked, about 10 minutes more. Stir in chicken and heat through.
I'm just using chicken thighs instead of a whole chicken.
Suggested by Katey - Lentil Stew with Garlic and Ginger
Lentil Stew with Garlic and Ginger
(from the Good Calorie Diet book-- a good diet for people who eat lots of whole grains and stuff anyway)
8 oz dry lentils, rinsed
4 quarts water
1 T curry powder
2 T Turmeric
1 T Old Bay seasoning
1 t coriander
1 t ground cumin
1 t dried basil
Salt and pepper to taste
2 celery stalks, chopped
2 large sweet potatoes, peeled and cubed
1/2 inch piece of fresh ginger, peeled and minced
5 large garlic cloves, minced
3 T tomato paste
In a big pot, cover the lentils with the water and bring to a boil. Stir in all the dry seasonings, turn the heat to low, and simmer 30 minutes. Add the vegetables, ginger, garlic, and tomato paste and cook until the yams are tender (about 15-20 mins in my experience). We often leave out the celery cause we don't much like celery, and it's not worth buying a bunch for 2 stalks that don't really add much to the soup anyway.
Serves 8-10... eat it all week!
Great served over brown rice.
(from the Good Calorie Diet book-- a good diet for people who eat lots of whole grains and stuff anyway)
8 oz dry lentils, rinsed
4 quarts water
1 T curry powder
2 T Turmeric
1 T Old Bay seasoning
1 t coriander
1 t ground cumin
1 t dried basil
Salt and pepper to taste
2 celery stalks, chopped
2 large sweet potatoes, peeled and cubed
1/2 inch piece of fresh ginger, peeled and minced
5 large garlic cloves, minced
3 T tomato paste
In a big pot, cover the lentils with the water and bring to a boil. Stir in all the dry seasonings, turn the heat to low, and simmer 30 minutes. Add the vegetables, ginger, garlic, and tomato paste and cook until the yams are tender (about 15-20 mins in my experience). We often leave out the celery cause we don't much like celery, and it's not worth buying a bunch for 2 stalks that don't really add much to the soup anyway.
Serves 8-10... eat it all week!
Great served over brown rice.
Chicken Breasts Pierre, from Karli
We had Chicken Breasts Pierre, rice and broccoli. I found the recipe at www.allrecipes.com and altered it a bit. I didn't bread and quick fry the chicken first, just browned it in a little olive oil before dumping the rest of the stuff in it. I also omitted the celery seed and hot sauce. I think the hot sauce would have been good, but then the kids wouldn't have eaten it.
INGREDIENTS
* 6 skinless, boneless chicken breast halves
* 1/4 cup all-purpose flour
* 1/2 teaspoon salt
* 1 pinch ground black pepper
* 3 tablespoons butter
* 1 (14.5 ounce) can stewed tomatoes, with liquid
* 1/2 cup water
* 2 tablespoons brown sugar
* 2 tablespoons distilled white vinegar
* 2 tablespoons Worcestershire sauce
* 1 teaspoon salt
* 2 teaspoons chili powder
* 1 teaspoon mustard powder
* 1/2 teaspoon celery seed
* 1 clove garlic, minced
* 1/8 teaspoon hot pepper sauce
DIRECTIONS
1. In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken breasts with flour mixture. Melt butter in a large skillet over medium heat, and brown chicken on all sides. Remove from skillet, and drain on paper towels.
2. In the same skillet, combine the tomatoes, water, brown sugar, vinegar and Worcestershire sauce. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.
INGREDIENTS
* 6 skinless, boneless chicken breast halves
* 1/4 cup all-purpose flour
* 1/2 teaspoon salt
* 1 pinch ground black pepper
* 3 tablespoons butter
* 1 (14.5 ounce) can stewed tomatoes, with liquid
* 1/2 cup water
* 2 tablespoons brown sugar
* 2 tablespoons distilled white vinegar
* 2 tablespoons Worcestershire sauce
* 1 teaspoon salt
* 2 teaspoons chili powder
* 1 teaspoon mustard powder
* 1/2 teaspoon celery seed
* 1 clove garlic, minced
* 1/8 teaspoon hot pepper sauce
DIRECTIONS
1. In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken breasts with flour mixture. Melt butter in a large skillet over medium heat, and brown chicken on all sides. Remove from skillet, and drain on paper towels.
2. In the same skillet, combine the tomatoes, water, brown sugar, vinegar and Worcestershire sauce. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.
Marinated Flank Steak, from Shelli
I made marinated flank steak! Yum! We're actually having it tomorrow, but I assembled it today.
1/2 cup soy sauce
1/2 cup green onion, chopped
1/4 cup lime juice
1/4 cup brown sugar
1 tsp garlic, minced
1 can beer
Mix first five ingredients, then stir in beer. Pour over flank steak (mine was about 2 lbs, I think?). Marinate overnight. Can be frozen in marinade and then thawed for later enjoyment.
Grill or broil until medium (can't give you a time since I don't know how thick your steak is).
Slice on an angle against the grain.
Leftovers are great wrapped up in a tortilla!
1/2 cup soy sauce
1/2 cup green onion, chopped
1/4 cup lime juice
1/4 cup brown sugar
1 tsp garlic, minced
1 can beer
Mix first five ingredients, then stir in beer. Pour over flank steak (mine was about 2 lbs, I think?). Marinate overnight. Can be frozen in marinade and then thawed for later enjoyment.
Grill or broil until medium (can't give you a time since I don't know how thick your steak is).
Slice on an angle against the grain.
Leftovers are great wrapped up in a tortilla!
Super Easy Crockpot Chicken & Dumplings, from Karli
Super Easy Crockpot Chicken & Dumplings
4 boneless chicken breasts
1 can cream of celery soup
1 can chicken broth
2 cans refrigerated biscuits
Sage
Place chicken in bottom of crockpot and sprinkle with sage. Mix soup and broth together and pour over chicken. Cook on high for 3-4 hours. 30 minutes before you serve, shred the chicken. Cut biscuits into quarters and add to cropot. Stir and cover.
This was so yummy and so easy. We love C&D but I hate making dumplings so this was great!
4 boneless chicken breasts
1 can cream of celery soup
1 can chicken broth
2 cans refrigerated biscuits
Sage
Place chicken in bottom of crockpot and sprinkle with sage. Mix soup and broth together and pour over chicken. Cook on high for 3-4 hours. 30 minutes before you serve, shred the chicken. Cut biscuits into quarters and add to cropot. Stir and cover.
This was so yummy and so easy. We love C&D but I hate making dumplings so this was great!
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