Recently I've receive a few of those emails asking for a recipe. It's not that I don't want to give a recipe but then I've got to send the email to a bunch of friends and they have to do the same before I get any recipes. On top of that, the people that I would ask a recipe for were already included on the list. So...here is my recipe. Super good and super easy.
Chicken - skinless and boneless
Brown sugar
Salsa
Dijon Mustard
Preheat the oven to 350. Place your chicken in a baking pan. Mix together the other 3 ingredients and pour over the chicken. How much of the ingredients do you mix together? You get to decide. I know that is a little crazy but I seriously don't think you can go wrong with this. So you get to be in control or how spicy or sweet your chicken is. Bake for 30 minutes or until done. Trust me - your family will love this! I got thumbs up from all of my boys and that doesn't always happen.
It's killing you that there aren't exact measurements isn't it? It caught me off guard at first too.
Showing posts with label Monday Munchies. Show all posts
Showing posts with label Monday Munchies. Show all posts
Monday, February 01, 2010
Monday, November 23, 2009
Another Great, Yummy Thanksgiving Recipe - Munday Munchies
This is one of my favorite recipes.
SWEET POTATO CASSEROLE
2-3 cups cooked and smashed yams (2 large cans of Bruce's drained)
1 cup granulated sugar (can be reduced to 1/2 or 3/4 cups)
1/2 cup melted butter (can also be reduced)
3 eggs
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 cup milk
Mix yams, butter and sugar. Add eggs (slightly beaten), spices and milk. Bake 350 degrees for 30 min.
Topping:
3/4 cup crushed cornflakes
1/2 cup chopped pecans
1/2 cup brown sugar
1/2 cup melted butter
Mix together. Spread on top of yam mixture. Bake another 15 min.
SWEET POTATO CASSEROLE
2-3 cups cooked and smashed yams (2 large cans of Bruce's drained)
1 cup granulated sugar (can be reduced to 1/2 or 3/4 cups)
1/2 cup melted butter (can also be reduced)
3 eggs
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 cup milk
Mix yams, butter and sugar. Add eggs (slightly beaten), spices and milk. Bake 350 degrees for 30 min.
Topping:
3/4 cup crushed cornflakes
1/2 cup chopped pecans
1/2 cup brown sugar
1/2 cup melted butter
Mix together. Spread on top of yam mixture. Bake another 15 min.
Monday, November 09, 2009
Fettuccine with Shrimp and Zucchini
Fettuccine with Shrimp and Zucchini - from an Olive Garden cookbook
Cook time: 20 minutes 4 servings
1 lb. dry fettuccine
1/2 c. extra virgin olive oil
1 Tbsp. chopped garlic
2 Tbsp. parsley, chopped
1 medium zucchini
1 lb. large shrimp
1 c. dry white wine
3/4 tsp. salt
3/4 tsp. black pepper
4 Tbsp. butter
6 lemon wedges
dash parsley, chopped
Cut zucchini into 2" x 1/4" sticks. Peel and devein shrimp. Cook fettuccine according to package directions. While pasta is cooking, heat oil in large saute pan over medium heat. Add chopped garlic and parsley. Cook for 1 minute. Add zucchini. Cook additional minute. Add shrimp, wine, salt, pepper and butter. Stir well and cook shrimp for 5 minutes or until they are no longer opaque. Add drained pasta to the mixture. Toss all ingredients to mix. Season with salt and pepper to taste. Use tongs to pull pasta onto serving platter. Top with shrimp, zucchini, and seasonings. Squeeze two lemon wedges over dish; garnish with remaining wedges and parsley.
The last time I made this, I cheated. I bought 1 pound of frozen peeled and deveined shrimp. All I had to do is open the bag and dump. No tedious peeling.
This is an awesome recipe!
Cook time: 20 minutes 4 servings
1 lb. dry fettuccine
1/2 c. extra virgin olive oil
1 Tbsp. chopped garlic
2 Tbsp. parsley, chopped
1 medium zucchini
1 lb. large shrimp
1 c. dry white wine
3/4 tsp. salt
3/4 tsp. black pepper
4 Tbsp. butter
6 lemon wedges
dash parsley, chopped
Cut zucchini into 2" x 1/4" sticks. Peel and devein shrimp. Cook fettuccine according to package directions. While pasta is cooking, heat oil in large saute pan over medium heat. Add chopped garlic and parsley. Cook for 1 minute. Add zucchini. Cook additional minute. Add shrimp, wine, salt, pepper and butter. Stir well and cook shrimp for 5 minutes or until they are no longer opaque. Add drained pasta to the mixture. Toss all ingredients to mix. Season with salt and pepper to taste. Use tongs to pull pasta onto serving platter. Top with shrimp, zucchini, and seasonings. Squeeze two lemon wedges over dish; garnish with remaining wedges and parsley.
The last time I made this, I cheated. I bought 1 pound of frozen peeled and deveined shrimp. All I had to do is open the bag and dump. No tedious peeling.
This is an awesome recipe!
Monday, November 02, 2009
Refrigerator Mashed Potatoes - Monday Munchies
Anyone thinking about the holidays yet? This is a great recipe
for making mashed potatoes. You can make them in advance and
not have to stress about making the potatoes the day of your dinner.
Refrigerator Mashed Potatoes
5 lb Potatoes
8 oz. cream cheese
1 c. sour cream
2 T. Butter
2 t. onion salt
1/2 t. pepper
Cook potatoes, drain and mash. Add all ingredients
and beat until light and fluffy. Cool. Cover and
place in refrigerator. Keeps for up to two weeks.
When ready to cook, please desired amount in greased
casserole, dot with butter and add grated cheese to
cover top. Bake at 350 degrees for 30 minutes.
This is a recipe I got from Natalie several years ago. Enjoy!
Monday, October 26, 2009
Quick and Good - Monday Munchies
I've been posting some of my favorite recipes the last couple of weeks. However all of them require a little bit of work. I'm sure you have days that you just need something quick so that you family can eat a healthy meal and then run out the door. Today I am going to highlight 2 of my favorite easy meals.
1. Bertolli's Classic Meals and Mediterranean Style Meals:
These are found in the freezer section of your local grocery store. They usually cost around $6 a bag. This is seriously how easy they are to prepare them. Open the bag. Pour it into a large skillet. Put the lid on. Cook for 10 minutes, stirring once or twice. THAT IS IT MY FRIENDS!!! The only down side is one bag only serves 2 (non-starving) adults. I suggest throwing some garlic bread in the oven as a filler. It is still cheaper and better than going to Wendy's. Here is an online coupon: $1 off
My Favorites: Chicken Parmigiana & Penne and Garlic Shrimp
Oh and my favorite garlic bread is New York Texas Toast. You pop these into a preheated oven for 6-7 minutes and it's done!
2. Macaroni Grill Restaurant Favorites
These are found in the aisle of your grocery store where you would find box macaroni and cheese. One box costs around $3. However, you do have to buy the chicken to go with it. These take about 20 minutes to make and have more prep work, but is a no brainer to make. The down side with these is it doesn't come with much pasta. I usually prepare extra pasta to go with it. Here are 2 online coupons: $1 off, $1.10 off
My favorites: Chicken Marsala and Chicken Piccata (I have never tried the other flavors, but I'm sure they are good too.)
1. Bertolli's Classic Meals and Mediterranean Style Meals:
These are found in the freezer section of your local grocery store. They usually cost around $6 a bag. This is seriously how easy they are to prepare them. Open the bag. Pour it into a large skillet. Put the lid on. Cook for 10 minutes, stirring once or twice. THAT IS IT MY FRIENDS!!! The only down side is one bag only serves 2 (non-starving) adults. I suggest throwing some garlic bread in the oven as a filler. It is still cheaper and better than going to Wendy's. Here is an online coupon: $1 offMy Favorites: Chicken Parmigiana & Penne and Garlic Shrimp
Oh and my favorite garlic bread is New York Texas Toast. You pop these into a preheated oven for 6-7 minutes and it's done!
2. Macaroni Grill Restaurant Favorites
These are found in the aisle of your grocery store where you would find box macaroni and cheese. One box costs around $3. However, you do have to buy the chicken to go with it. These take about 20 minutes to make and have more prep work, but is a no brainer to make. The down side with these is it doesn't come with much pasta. I usually prepare extra pasta to go with it. Here are 2 online coupons: $1 off, $1.10 offMy favorites: Chicken Marsala and Chicken Piccata (I have never tried the other flavors, but I'm sure they are good too.)
Tuesday, October 20, 2009
Amish Corn and Chicken Soup with Rivels - Monday Munchies
AMISH CORN AND CHICKEN SOUP WITH RIVELS
4-5 lb roaster chicken
1 medium onion
2 stalks celery, chopped small
4 qts (16 cups) water (strengthen with chicken stock if needed)
6 - 8 ears of fresh corn, cut from cob (6+ c frozen)
handful chopped parsley
salt & pepper to taste
Rivels: Wait until soup is done to prepare. Mix 2 cups of flour, 1 tsp salt and 2 beaten eggs, blending until the mixture is crumbly (not smooth).
In a large soup pot, combine onion, celery, chicken and cold water or stock. Bring to simmer over medium high heat, then reduce the heat to low and continue simmering until the chicken is done and ready to fall off the bones - 1 hour or more. Remove chicken and let cool. Cut meat into pieces and reserve, discarding the bones. Skim fat off of the stock.
When ready to finalize the soup, add the corn kernels, the chicken, parsley, and the salt & pepper to taste. Bring to a boil, then reduce heat and let cook for 10 minutes.
Make up the rivel dough. Add to the soup by rubbing the mixture between your fingers over pot of soup, dropping in small amounts bit by bit. (Make the size of a pea or in strings)
Some people like this soup with the rivels, others do not. Rivels are not necessary for the soup to be good.
4-5 lb roaster chicken
1 medium onion
2 stalks celery, chopped small
4 qts (16 cups) water (strengthen with chicken stock if needed)
6 - 8 ears of fresh corn, cut from cob (6+ c frozen)
handful chopped parsley
salt & pepper to taste
Rivels: Wait until soup is done to prepare. Mix 2 cups of flour, 1 tsp salt and 2 beaten eggs, blending until the mixture is crumbly (not smooth).
In a large soup pot, combine onion, celery, chicken and cold water or stock. Bring to simmer over medium high heat, then reduce the heat to low and continue simmering until the chicken is done and ready to fall off the bones - 1 hour or more. Remove chicken and let cool. Cut meat into pieces and reserve, discarding the bones. Skim fat off of the stock.
When ready to finalize the soup, add the corn kernels, the chicken, parsley, and the salt & pepper to taste. Bring to a boil, then reduce heat and let cook for 10 minutes.
Make up the rivel dough. Add to the soup by rubbing the mixture between your fingers over pot of soup, dropping in small amounts bit by bit. (Make the size of a pea or in strings)
Some people like this soup with the rivels, others do not. Rivels are not necessary for the soup to be good.
Monday, October 12, 2009
Beef Vegetable Soup - Monday Munchies
Soup season is here!!! This is one of my favorite soups for the winter. It also freezes well.
BEEF VEGETABLE SOUP (Crock-Pot Recipe)
1 lb beef roast, cooked and pulled
14 1/2-oz can diced tomatoes
2 carrots, sliced
2 celery stalks, sliced
2 medium onions, diced
2 medium potatoes, diced
3 cups water
1/2 tsp coarse black pepper
3 beef bouillon cubes
*10-oz bag frozen mixed vegetables
Put all ingredients except frozen veggies in Crock-Pot. Cover. Cook on low 8 to 12 hours (High 4-6 hours). *Add frozen veggies during last 2 hours of cooking.
BEEF VEGETABLE SOUP (Crock-Pot Recipe)
1 lb beef roast, cooked and pulled
14 1/2-oz can diced tomatoes
2 carrots, sliced
2 celery stalks, sliced
2 medium onions, diced
2 medium potatoes, diced
3 cups water
1/2 tsp coarse black pepper
3 beef bouillon cubes
*10-oz bag frozen mixed vegetables
Put all ingredients except frozen veggies in Crock-Pot. Cover. Cook on low 8 to 12 hours (High 4-6 hours). *Add frozen veggies during last 2 hours of cooking.
Monday, October 05, 2009
Sausage, Peppers & Potatoes - Monday Munchies
Good 'ole meat and potatoes! This is what we are having for dinner tonight. I love this meal.
SAUSAGE, PEPPERS & POTATOES
3 lbs lean sweet and/or hot Italian sausage cut into 2-inch pieces
3 large onions, sliced
5 medium green, red and/or yellow peppers, seeded and sliced
1 lb potatoes, scrubbed and cut into 1-inch cubes
Preheat oven to 400 degrees (F). In a large skillet, sprayed with nonstick cooking spray, over medium-high heat, brown sausages on all sides; remove sausage to paper towels to drain. Discard all but 1 Tbsp. drippings in skillet. Add onions and cook over medium heat until onions are slightly softened and lightly browned. Transfer onions to large baking dish. Add sausages, peppers and potatoes; toss lightly to mix.
Bake 45 minutes to 1 hour, stirring frequently, until sausage is thoroughly cooked, and potatoes are just tender. Remove from oven.
We usually serve this with a balsamic vinegar glaze (premade from the grocery store) to put on the sausage.
Supposedly you can freeze this, but I've never tried. Enjoy!
SAUSAGE, PEPPERS & POTATOES
3 lbs lean sweet and/or hot Italian sausage cut into 2-inch pieces
3 large onions, sliced
5 medium green, red and/or yellow peppers, seeded and sliced
1 lb potatoes, scrubbed and cut into 1-inch cubes
Preheat oven to 400 degrees (F). In a large skillet, sprayed with nonstick cooking spray, over medium-high heat, brown sausages on all sides; remove sausage to paper towels to drain. Discard all but 1 Tbsp. drippings in skillet. Add onions and cook over medium heat until onions are slightly softened and lightly browned. Transfer onions to large baking dish. Add sausages, peppers and potatoes; toss lightly to mix.
Bake 45 minutes to 1 hour, stirring frequently, until sausage is thoroughly cooked, and potatoes are just tender. Remove from oven.
We usually serve this with a balsamic vinegar glaze (premade from the grocery store) to put on the sausage.
Supposedly you can freeze this, but I've never tried. Enjoy!
Monday, September 28, 2009
Peanut Butter Balls - Monday Muchies
These are fun to make with your kids. Let them do some of the stirring. Then they can roll the "dough" into balls. Princess' look like caterpillars sometimes.
Peanut Butter Balls
1/2 cup confectioners sugar
1 can sweetened condensed milk
2 cups peanut butter
12 oz. semi sweet mini chocolate chips
Mix all ingredients together. Shape into balls. Keep refrigerated.
I wish I had a picture for you, but I'm not making them just for a picture. I would eat all of them myself!
Peanut Butter Balls
1/2 cup confectioners sugar
1 can sweetened condensed milk
2 cups peanut butter
12 oz. semi sweet mini chocolate chips
Mix all ingredients together. Shape into balls. Keep refrigerated.
I wish I had a picture for you, but I'm not making them just for a picture. I would eat all of them myself!
Monday, August 24, 2009
CMP Dessert - Monday Munchies
I'm not exactly sure what CMP stands for. I think it usually stands for Chocolate, Marshmallow, and Peanut. However, there is no marshmallow in this recipe. I say it stands for Chocolate Mud Pie. My hubby says another name for it is Better Than S**. You call it want you want.
With Labor Day coming up, I wanted to post a recipe that we make for picnics/get-togethers quite often. It easily becomes a favorite among friends and family.
CMP Dessert
Layer #1
~1 stick of butter, softened
~1 cup of flour
~ 3/4 cup of chopped nuts
Mix together. Press on bottom of 9 x 13 cake pan. Bake 350 degrees for 10 - 15 minutes or until golden brown. Let cool.
Layer #2
~11 oz. cream cheese
~1/2 cup powdered sugar
~1/2 cup peanut butter
~1 1/2 cup whipped cream
Beat together and spread on top of layer #1. Put in refrigerator.
Layer #3
~1 large and 1 small instant chocolate pudding
~3 cups milk
Beat until thick and spread on top of layer #2.
Layer #4
~Top layer #3 with whipped cream. Drizzle chocolate syrup. Sprinkle with chopped nuts and maraschino cherries.
Refrigerate until ready to serve.
With Labor Day coming up, I wanted to post a recipe that we make for picnics/get-togethers quite often. It easily becomes a favorite among friends and family.
CMP Dessert
Layer #1
~1 stick of butter, softened
~1 cup of flour
~ 3/4 cup of chopped nuts
Mix together. Press on bottom of 9 x 13 cake pan. Bake 350 degrees for 10 - 15 minutes or until golden brown. Let cool.
Layer #2
~11 oz. cream cheese
~1/2 cup powdered sugar
~1/2 cup peanut butter
~1 1/2 cup whipped cream
Beat together and spread on top of layer #1. Put in refrigerator.
Layer #3
~1 large and 1 small instant chocolate pudding
~3 cups milk
Beat until thick and spread on top of layer #2.
Layer #4
~Top layer #3 with whipped cream. Drizzle chocolate syrup. Sprinkle with chopped nuts and maraschino cherries.
Refrigerate until ready to serve.
Monday, August 17, 2009
Grilled Chicken Salad - Monday Munchies
Now that summer is almost over, I'm going to share with you my favorite summer recipe. Ok, who am I kidding. We eat this year round at least twice a month.
GRILLED CHICKEN SALAD
~Grill Mates Baja Citrus Marinade
~Grill Mates Baja Citrus Marinade
~3 boneless, skinless chicken breasts
~ bag of salad (Romaine is my choice)
~dried cranberries
~can of mandarin oranges
~pecans
~white cheddar cheese, shredded
~Brianna's Blush Wine Vinaigrette dressing(there is no substitute!)
Put salad in a large bowl. Add cranberries, mandarin oranges, pecans, and cheese to salad while chicken is cooking.
When chicken is no longer pink in the middle, cut into strips or bite size pieces. Add to salad. Mix.
Serve with dressing.
Serves 4 (Probably. Dave and I can eat almost all of it because it is REALLY good.)
Sometimes I just put all ingredients on the table and we make our own salad. Works well if not everyone likes all the ingredients.
Monday, August 03, 2009
Super Power Muffins - Monday Munchies
1 cup brown sugar (don’t pack it!)
¼ to ½ cup peanut butter (I decided to use 1/3 cup)
1 banana
*optional ½ cup of apple sauce or carrot puree
(I am not sure if this is additional or not, but I did not add this in today's mixture. I am going to try adding it next time - it may make them a little more moist...or, I am sure that you can add another banana too.)
1 egg
1 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
*optional ¼ cup chocolate chips
Preheat oven to 350 degrees. Mix all dry ingredients well and set aside. Blend everything else and then sift in dry ingredients. Spray muffin tray. Bake for 15-18 min. Makes 12 (double for 24)
¼ to ½ cup peanut butter (I decided to use 1/3 cup)
1 banana
*optional ½ cup of apple sauce or carrot puree
(I am not sure if this is additional or not, but I did not add this in today's mixture. I am going to try adding it next time - it may make them a little more moist...or, I am sure that you can add another banana too.)
1 egg
1 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
*optional ¼ cup chocolate chips
Preheat oven to 350 degrees. Mix all dry ingredients well and set aside. Blend everything else and then sift in dry ingredients. Spray muffin tray. Bake for 15-18 min. Makes 12 (double for 24)
Monday, July 27, 2009
Monday Munchies - Roasted Potatoes
I like simple and easy. And I want it to taste good too. Here is a recipe that I believe fits these qualifications.
12-14 red potatoes
1/4 cup vegetable oil
1/4 cup butter, melted
1/2 - 1 tsp salt (we've been cutting down on salt)
1 tsp garlic powder
1 tsp dried basil
1/2 tsp thyme
1/2 tsp pepper
Note: I've also thrown 1/2 tsp rosemary into the mix. What I love about this recipe is that you can add/delete spices depending on the season or the dish that this is complimenting. Regardless of how we've changed it around, it has always been good.
1. Clean potatoes and peel a strip of skin from each
2. Place in ungreased baking dish.
3. Combine oil, butter and seasonings in a bowl and drizzle over potatoes
4. Bake uncovered 350 for one hour, turning the potatoes every 15 minutes.
12-14 red potatoes
1/4 cup vegetable oil
1/4 cup butter, melted
1/2 - 1 tsp salt (we've been cutting down on salt)
1 tsp garlic powder
1 tsp dried basil
1/2 tsp thyme
1/2 tsp pepper
Note: I've also thrown 1/2 tsp rosemary into the mix. What I love about this recipe is that you can add/delete spices depending on the season or the dish that this is complimenting. Regardless of how we've changed it around, it has always been good.
1. Clean potatoes and peel a strip of skin from each
2. Place in ungreased baking dish.
3. Combine oil, butter and seasonings in a bowl and drizzle over potatoes
4. Bake uncovered 350 for one hour, turning the potatoes every 15 minutes.
Monday, July 20, 2009
Monday Muchie: Blueberry Muffins
I love to make muffins...and eat them too! I found this blueberry muffin recipe on Martha Stewart's website, and I highly recommend it!
Ingredients
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour, plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
1 1/4 cups sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup milk
1/4 teaspoon nutmeg
Directions
1.Preheat oven to 375 degrees. Generously butter a standard 12-cup muffin pan and dust with flour, tapping out excess; set aside. In a medium bowl, whisk together flour, baking powder, and salt. Working over the bowl, toss blueberries in a fine sieve with about 1 1/2 teaspoons flour mixture to lightly coat; set aside the flour mixture and the blueberries.
2.In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat butter and 1 cup sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until combined. Mix in vanilla.
3.With the mixer on low speed, add reserved flour mixture, beating until just combined. Add milk, beating until just combined. Do not overmix. Using a rubber spatula, fold in the blueberries. Divide batter evenly among the prepared muffin cups. If desired, in a small bowl, mix together remaining 1/4 cup sugar and nutmeg. Sprinkle sugar mixture on top of muffin batter.
4.Bake, rotating pan halfway though, until muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn muffins on their sides in their cups, and let cool. Serve warm or at room temperature.
Makes 12 muffins, if you are using the large muffins tins (probably 24 regular size muffins).
Enjoy...and you may want to make a double batch, because I am sure the they will not last too long!
Ingredients
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour, plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
1 1/4 cups sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup milk
1/4 teaspoon nutmeg
Directions
1.Preheat oven to 375 degrees. Generously butter a standard 12-cup muffin pan and dust with flour, tapping out excess; set aside. In a medium bowl, whisk together flour, baking powder, and salt. Working over the bowl, toss blueberries in a fine sieve with about 1 1/2 teaspoons flour mixture to lightly coat; set aside the flour mixture and the blueberries.
2.In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat butter and 1 cup sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until combined. Mix in vanilla.
3.With the mixer on low speed, add reserved flour mixture, beating until just combined. Add milk, beating until just combined. Do not overmix. Using a rubber spatula, fold in the blueberries. Divide batter evenly among the prepared muffin cups. If desired, in a small bowl, mix together remaining 1/4 cup sugar and nutmeg. Sprinkle sugar mixture on top of muffin batter.
4.Bake, rotating pan halfway though, until muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn muffins on their sides in their cups, and let cool. Serve warm or at room temperature.
Makes 12 muffins, if you are using the large muffins tins (probably 24 regular size muffins).
Enjoy...and you may want to make a double batch, because I am sure the they will not last too long!
Monday, July 13, 2009
Chicken & Wild Rice in Wine Sauce - Monday Munchies
Another favorite chicken recipe:
Chicken & Wild Rice in Wine Sauce - from a Near East rice box
Prep Time: 8 minutes Cook Time: 25 minutes 4 servings (1 cup each)
1 pkg. Long Grain & Wild Rice Chicken
1/2 c. white cooking wine
1/4 c. water
1 tsp. garlic powder
1 Tbsp. cornstarch
4 chicken breasts (about 1 lb.)
1 Tbsp. Italian seasoning
1 Tbsp. olive oil
1 cup zucchini or mushrooms, sliced
Prepare rice according to package directions. In a small bowl, whisk wine, water, garlic powder and cornstarch until well blended. Set aside. Rub chicken with Italian seasoning. In medium size skillet, heat oil and cook chicken for 5 minutes on each side or until no longer pink inside. Add wine sauce and zucchini (or mushrooms). Simmer 10 to 15 minutes or until sauce thickens and is bubbly. Serve over prepared rice.
I promise it will not be another chicken recipe next week.
Chicken & Wild Rice in Wine Sauce - from a Near East rice box
Prep Time: 8 minutes Cook Time: 25 minutes 4 servings (1 cup each)
1 pkg. Long Grain & Wild Rice Chicken
1/2 c. white cooking wine
1/4 c. water
1 tsp. garlic powder
1 Tbsp. cornstarch
4 chicken breasts (about 1 lb.)
1 Tbsp. Italian seasoning
1 Tbsp. olive oil
1 cup zucchini or mushrooms, sliced
Prepare rice according to package directions. In a small bowl, whisk wine, water, garlic powder and cornstarch until well blended. Set aside. Rub chicken with Italian seasoning. In medium size skillet, heat oil and cook chicken for 5 minutes on each side or until no longer pink inside. Add wine sauce and zucchini (or mushrooms). Simmer 10 to 15 minutes or until sauce thickens and is bubbly. Serve over prepared rice.
I promise it will not be another chicken recipe next week.
Monday, July 06, 2009
Monday Munchies - Chicken Cordon Bleu
This is a simple, but very good recipe. I have made this for several mom's with new babies and they all have loved it. The only thing I do different is I pound my chicken to make it thin and I don't serve over spinach.
Chicken Cordon Bleu - Prep time 10 min; Cooking time 15 min; 4 servings
1 tsp margarine or butter
4 small skinless, boneless chicken breast halves (1 pound)
1/2 cup fat-free chicken broth
2 Tbsp balsamic vinegar
1/8 tsp coarsely ground black pepper
4 thin slices cooked ham (2 ounces)
4 thin slices part-skim mozzarella cheese (2 ounces)
5- to 6-ounce bag prewashed baby spinach
In a nonstick 12-inch skillet, melt margarine over medium-high heat until hot. Add chicken and cook 5 minutes. Reduce heat to medium and turn chicken over; cover and cook until chicken is golden brown and just loses its pink color throughout, about 5 minutes longer. Increase heat to medium-high. Stir in broth, vinegar and pepper; cook, uncovered, 1 minute. Remove skillet from heat; top each chicken breast with a slice of ham, then a slice of cheese. Cover skillet until cheese melts, about 3 minutes. Arrange spinach on large platter; top with chicken breasts and drizzle with pan sauce.
Nutrition information per serving: About 210 cal., 24 g pro., 5 g carbo., 6 g total fat (3 g saturated), 62 mg chol., 560 mg sodium.
Chicken Cordon Bleu - Prep time 10 min; Cooking time 15 min; 4 servings
1 tsp margarine or butter
4 small skinless, boneless chicken breast halves (1 pound)
1/2 cup fat-free chicken broth
2 Tbsp balsamic vinegar
1/8 tsp coarsely ground black pepper
4 thin slices cooked ham (2 ounces)
4 thin slices part-skim mozzarella cheese (2 ounces)
5- to 6-ounce bag prewashed baby spinach
In a nonstick 12-inch skillet, melt margarine over medium-high heat until hot. Add chicken and cook 5 minutes. Reduce heat to medium and turn chicken over; cover and cook until chicken is golden brown and just loses its pink color throughout, about 5 minutes longer. Increase heat to medium-high. Stir in broth, vinegar and pepper; cook, uncovered, 1 minute. Remove skillet from heat; top each chicken breast with a slice of ham, then a slice of cheese. Cover skillet until cheese melts, about 3 minutes. Arrange spinach on large platter; top with chicken breasts and drizzle with pan sauce.
Nutrition information per serving: About 210 cal., 24 g pro., 5 g carbo., 6 g total fat (3 g saturated), 62 mg chol., 560 mg sodium.
Monday, June 29, 2009
Monday Munchies - Braised Chicken w/ Baby Veggies and Peas
This has become my husbands favorite recipe. It is a little more work than I like for a meal, but well worth it. (It is not hard. You can do it.) We got it from the Cooking Light magazine...I have altered it some.
BRAISED CHICKEN w/ BABY VEGGIES AND PEAS (4 servings)
BRAISED CHICKEN w/ BABY VEGGIES AND PEAS (4 servings)2 TBSP butter, divided
4 boneless, skinless chicken breasts
1/2 tsp salt
1/2 tsp salt
1/4 tsp ground black pepper
28 oz fat-free, less sodium chicken broth
1 cup dry white wine
1/8 tsp ground thyme
12 baby potatoes
12 baby carrots
12 pearl onions
1/4 tsp parsley
2 TBSP all-purpose flour
3/4 cup peas
Melt 1 TBSP butter in large skillet over medium-high heat. Sprinkle chicken evenly with salt and pepper. Add chicken to pan; saute 5 minutes on each side or until browned. Remove from pan.
Add broth to pan; cook 1 minute, scrapping bottom of pan. Add wine and ingredients through parsley; stir. Add chicken, bring to boil. Cover. Reduce heat and simmer 20 minutes or until chicken is done. Remove chicken and veggies from pan.
Bring liquid to a boil; cook until it is reduced to 1 1/2 cups (about 5 minutes).
Melt remaining TBSP of butter in a small skillet. Add flour, stirring until smooth. Add flour mixture to cooking liquid; cook 2 minutes or until slightly thick, stirring constantly. Return chicken and veggies to pan; stir in peas. Cook 3 minutes or until thoroughly heated.
ENJOY!
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