Sunday, April 29, 2012
Amazing Baked Beans
Ingredients:
1 medium onion
1 T. oil
2 cans of baked beans
1 can of crushed pineapple, drained
1/2 c. packed brown sugar
1/4 c. ketchup
Preparation:
Dice and cook the onion in a skillet with oil until soft. Mix onion and all remaining ingredients in a large bowl, then transfer to a 9x13 in. baking dish. Cover and bake at 350 degrees for 20 minutes. Uncover; bake 25-35 minutes until bubbly and beans reach desired thickness.
Saturday, February 18, 2012
Chicken and Cabbage Stir Fry with Peanut Sauce
This recipe is dee-lish if you like Thai-like peanut sauce recipes. it's not very spicey, but I suppose you could easily give it some kick by adding some chilis. I usually put it over spaghetti pasta to stretch it, but if you want a lower carb version, you could do without the pasta and just put in extra cabbage. I've done that before and it turns out great too!
Ingredients:
4 tsp. canola oil, divided
3 cloves garlic, minced
1 boneless skinless chicken breast, cut into bite size pieces
1 small head of cabbage thinly sliced
2-5 T. water
2 medium carrots, grated
1/4 c. smooth natural peanut butter
1/3 c. orange juice
2 T. reduced-sodium soy sauce
2 tsp. sugar
1/4 c. chopped unsalted roasted peanuts (optional)
Spaghetti pasta prepared according to package directions
Preparation:
1. Heat 2 teaspoons oil in a wok or large skillet over medium-high heat. Add garlic and cook stirring until fragrant, 30 seconds. Add chicken and cook stirring until cooked through. Transfer to a bowl.
2. Reduce heat to medium. Swirl in the remaining 2 teaspoons oil. Add cabbage and 2 T. water. Cook, stirring, until beginning to wilt, 3-5 minutes. If it begins to burn before wilting, add extra water. Add carrots and cook, stirring until just tender, about 3 minutes more.
3. Meanwhile, whisk peanut butter, orange juice, soy sauce, and sugar in a medium bowl until smooth.
4. Return chicken to the pan of vegetables, then pour in the peanut sauce and toss to combine.
5. Remove from heat and sprinkle with peanuts if desired, and serve over pasta. Enjoy!
Tip: I learned after making this the hard way once or twice, that cabbage is way easier to chop up if you do so while it's still all together as a head. Don't do what I did the first time and cut up each individual leaf! Haha... what was I thinking???
Ingredients:
4 tsp. canola oil, divided
3 cloves garlic, minced
1 boneless skinless chicken breast, cut into bite size pieces
1 small head of cabbage thinly sliced
2-5 T. water
2 medium carrots, grated
1/4 c. smooth natural peanut butter
1/3 c. orange juice
2 T. reduced-sodium soy sauce
2 tsp. sugar
1/4 c. chopped unsalted roasted peanuts (optional)
Spaghetti pasta prepared according to package directions
Preparation:
1. Heat 2 teaspoons oil in a wok or large skillet over medium-high heat. Add garlic and cook stirring until fragrant, 30 seconds. Add chicken and cook stirring until cooked through. Transfer to a bowl.
2. Reduce heat to medium. Swirl in the remaining 2 teaspoons oil. Add cabbage and 2 T. water. Cook, stirring, until beginning to wilt, 3-5 minutes. If it begins to burn before wilting, add extra water. Add carrots and cook, stirring until just tender, about 3 minutes more.
3. Meanwhile, whisk peanut butter, orange juice, soy sauce, and sugar in a medium bowl until smooth.
4. Return chicken to the pan of vegetables, then pour in the peanut sauce and toss to combine.
5. Remove from heat and sprinkle with peanuts if desired, and serve over pasta. Enjoy!
Tip: I learned after making this the hard way once or twice, that cabbage is way easier to chop up if you do so while it's still all together as a head. Don't do what I did the first time and cut up each individual leaf! Haha... what was I thinking???
Sunday, January 15, 2012
Chipotle Chicken Taco Salad
Ingredients:
2/3 c. light sour cream
4 tsp. fresh lime juice
1 tsp. ground cumin
1 tsp. chili powder
¼ t. salt
2 skinless, boneless chicken breasts
1/2 tsp. fajita seasoning or chili powder
4 c. shredded romaine lettuce
1 c. cherry tomatoes, halved
½ c. diced peeled avocado
1 15oz. can black beans, rinsed and drained
1 (8 ¾ ounce) can not-salt-added whole-kernel corn, rinsed and drained
chopped red onion
Directions:
Mix together the first 5 ingredients and set aside. Chop of the chicken breasts into bite size pieces, and then cook on the stove top with fajita seasoning or chili powder. In a large bowl toss together the remaining ingredients (I leave out the onion). Toss with dressing mixture. Serve immediately. Enjoy!
2/3 c. light sour cream
4 tsp. fresh lime juice
1 tsp. ground cumin
1 tsp. chili powder
¼ t. salt
2 skinless, boneless chicken breasts
1/2 tsp. fajita seasoning or chili powder
4 c. shredded romaine lettuce
1 c. cherry tomatoes, halved
½ c. diced peeled avocado
1 15oz. can black beans, rinsed and drained
1 (8 ¾ ounce) can not-salt-added whole-kernel corn, rinsed and drained
chopped red onion
Directions:
Mix together the first 5 ingredients and set aside. Chop of the chicken breasts into bite size pieces, and then cook on the stove top with fajita seasoning or chili powder. In a large bowl toss together the remaining ingredients (I leave out the onion). Toss with dressing mixture. Serve immediately. Enjoy!
Friday, December 30, 2011
Taco Filled Pasta Shells
Ingredients:
1 lb. ground beef
1 envelope taco seasoning
1/2 pkg. (8oz.) cream cheese
12 uncooked jumbo pasta shells
2 T. butter or margarine
1 c. salsa
1 c. taco sauce
1 c. (4 oz.) shredded cheddar cheese
1 c. shredded monterey jack or mozzerella cheese
1 1/2 c. tortilla chips
1 c. (8oz.) sour cream
3 green onions, chopped
Directions:
In a skillet, cook beef until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cover; simmer 5-10 minutes or until melted. Transfer to a bowl. Chill 1 hour. Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 T. meat mixture. Spoon salsa into a greased 9-inch square cooking dish. Top with stuffed shells and taco sauce. Cover and bake at 350 degrees for 30 minutes. Uncover; sprinkle with cheeses and chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions.
1 lb. ground beef
1 envelope taco seasoning
1/2 pkg. (8oz.) cream cheese
12 uncooked jumbo pasta shells
2 T. butter or margarine
1 c. salsa
1 c. taco sauce
1 c. (4 oz.) shredded cheddar cheese
1 c. shredded monterey jack or mozzerella cheese
1 1/2 c. tortilla chips
1 c. (8oz.) sour cream
3 green onions, chopped
Directions:
In a skillet, cook beef until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cover; simmer 5-10 minutes or until melted. Transfer to a bowl. Chill 1 hour. Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 T. meat mixture. Spoon salsa into a greased 9-inch square cooking dish. Top with stuffed shells and taco sauce. Cover and bake at 350 degrees for 30 minutes. Uncover; sprinkle with cheeses and chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions.
Apple Sauce Pork Chops
I love how juicy and saucy this recipe for pork chops is!
Ingredients:
2 cups Apple Sauce
1/3 cup brown sugar
2 Tablespoons soy sauce
1 garlic clove, minced
1/4 teaspoon cinnamon
1-2 granny smith apples peeled and thinly sliced
6 boneless pork chops
2 Tablespoons butter
Directions:
1. Preheat oven to 350 degrees and grease a 9x13 or equivalent baking dish.
2. In a bowl, mix together the first 5 ingredients. Stir in apples. Set aside.
3. Melt butter in a frying pan, and brown both sides of pork chops in the butter.
4. pour apple sauce mixture into baking dish, and place pork chops on top. Spoon a small amount of the mixture over top of the pork chops.
5. Bake at 350 degrees for 30-40 minutes (depending on thickness of the pork chops) until pork chops are done.
Ingredients:
2 cups Apple Sauce
1/3 cup brown sugar
2 Tablespoons soy sauce
1 garlic clove, minced
1/4 teaspoon cinnamon
1-2 granny smith apples peeled and thinly sliced
6 boneless pork chops
2 Tablespoons butter
Directions:
1. Preheat oven to 350 degrees and grease a 9x13 or equivalent baking dish.
2. In a bowl, mix together the first 5 ingredients. Stir in apples. Set aside.
3. Melt butter in a frying pan, and brown both sides of pork chops in the butter.
4. pour apple sauce mixture into baking dish, and place pork chops on top. Spoon a small amount of the mixture over top of the pork chops.
5. Bake at 350 degrees for 30-40 minutes (depending on thickness of the pork chops) until pork chops are done.
Lemon Chicken w/ Thyme
Ingredients:
3 T. Flour
1/2 t. salt
1/4 t. pepper
4 skinless chicken breast halves
2 T. olive oil
1 medium onion
1 T. Margarine
1 c. chicken broth
1 T. lemon juice
1/2 t. thyme
2 T. chopped parsley (optional)
Directions:
1. In a plastic bag, combine flour, salt, and pepper, and shake to mix. Add chicken and shake to coat. Remove chicken and reserve excess seasoned flour.
2. In a large skillet warm 1 T. oil over medium heat. Add chicken and brown on one side, about 5 min. Add remaining 1 T oil and brown on remaining side - 5 min. Transfer chicken to plate and set aside.
3. Coarsely chop onion. Add margerine to skillet and cook onion in it.
4. Stir in reserved seasoned flour and cook stirring for 1 minute.
5. Add broth, lemon juice, and thyme, and bring to a boil stirring constantly. Return chicken to skillet, reduce heat to medium-low and cover the skillet. Cook until chicken is tender, about 5 minutes. (Serve and sprinkle with parsley)
3 T. Flour
1/2 t. salt
1/4 t. pepper
4 skinless chicken breast halves
2 T. olive oil
1 medium onion
1 T. Margarine
1 c. chicken broth
1 T. lemon juice
1/2 t. thyme
2 T. chopped parsley (optional)
Directions:
1. In a plastic bag, combine flour, salt, and pepper, and shake to mix. Add chicken and shake to coat. Remove chicken and reserve excess seasoned flour.
2. In a large skillet warm 1 T. oil over medium heat. Add chicken and brown on one side, about 5 min. Add remaining 1 T oil and brown on remaining side - 5 min. Transfer chicken to plate and set aside.
3. Coarsely chop onion. Add margerine to skillet and cook onion in it.
4. Stir in reserved seasoned flour and cook stirring for 1 minute.
5. Add broth, lemon juice, and thyme, and bring to a boil stirring constantly. Return chicken to skillet, reduce heat to medium-low and cover the skillet. Cook until chicken is tender, about 5 minutes. (Serve and sprinkle with parsley)
Tuesday, September 6, 2011
Vegetable Casserole
Ingredients:
1 can Green Beans
1 can corn
1 can cream of celery soup
2 tsp. dry minced onion
1 c. chopped celery
1 c. shredded cheddar cheese
1 c. sour cream
1 sleeve Ritz crackers, crumbled
1/4 c. butter, melted
Preparation:
Preheat oven to 350 degrees. Combine first 7 ingredients in a large bowl. Spread into a 9x13 casserole dish. In a small bowl, stir melted butter into cracker crumbs, then sprinkle this over the top of the vegetables. Bake for 30 min. or until bubbly.
1 can Green Beans
1 can corn
1 can cream of celery soup
2 tsp. dry minced onion
1 c. chopped celery
1 c. shredded cheddar cheese
1 c. sour cream
1 sleeve Ritz crackers, crumbled
1/4 c. butter, melted
Preparation:
Preheat oven to 350 degrees. Combine first 7 ingredients in a large bowl. Spread into a 9x13 casserole dish. In a small bowl, stir melted butter into cracker crumbs, then sprinkle this over the top of the vegetables. Bake for 30 min. or until bubbly.
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