Saturday, December 13, 2014

Whippersnapper Cookies

This is a recipe I got from my friend Carolyn many years ago.  It is easy (only 4 ingredients) but pretty cookie.

The cookies in the photo were made using a Red Velvet/Green Velvet cake mix I found at Aldi's.  You can use any cake mix.  I have used German Chocolate, Lemon and Strawberry.  All were good.

1 cake mix (dry)
1 egg
2 cups non-dairy whipped topping (Cool-Whip)
powdered sugar

Mix together the cake mix, egg and whipped topping.  The dough will be very stiff.  You can chill it at this point and then roll into balls before placing in the powdered sugar but if you don't have time to chill the dough, you can just drop small spoonfuls into the powdered sugar  Roll around to coat with the sugar and then place on a baking sheet.   The cookies will spread some so leave about 1.5 inches between them.

Bake at 350 for 10 minutes (chewy) or 12-15 minutes (crispy).  Remove from baking sheet to a cooling rack.  Store in an airtight container.

Wednesday, November 12, 2014

Chicken and Veggie Stir Fry

1/2 lb boneless skinless chicken breasts (2 tenderloins) 
1 tbsp canola oil
2 garlic cloves, minced (opt'l. I forgot them ) 
2 tbsp teriyaki sauce
1 cup diced carrots 
1 cup diced bell pepper
1 1/2 cup diced broccoli ( I used mostly the stems saving the forets for another day. If stem are tough, peel outer layer with a potato peeler. )
1 cup diced celery 
1 cup diced green onions 
3 cups nappa cabbage slice thinly 
Water (approx 1/4 cup) 
2 tbsp soy sauce
1/2 cup cold water 
1 tbsp corn starch 

Chop up vegetables before starting the cooking. Can group them in bowls - carrots, peppers, and broccoli in one bowl, celery and green onions in a second bowl and cabbage in a third. 

In large skillet or wok, heat oil. Add chicken and stir fry until very little pink remains. Stir in teriyaki sauce to cost the chicken. 
Add the carrots, peppers and broccoli. Stir fry for several minutes until carrots just begun to soften. 
Add celery and green onion - stir fry for a minute or two. Add some water if the liquid is all absorbed. 
Add cabbage and stir fry a minute.  Add soy sauce and stir to coat everything.  Make a clear spot in the center of the skillet or wok. Dissolve the corn starch in the 1/2 cup water.  Poorly into the clear area and stir in the veggies and chicken until the sauce is slightly thickened. 
Serve over hot rice. 

Monday, September 22, 2014

Baked mushroom chicken

4 chicken tenderloins, flattened to 1/4 inch thick
1/4 cup all purpose flour
3 Tbsp butter
8 ounces baby portabella mushrooms, sliced
1/2 cup chicken broth
1/4 tsp salt
1/8 tsp pepper
1/2 cup green onions, chopped
1/3 cup grated parmesan cheese

Place flour in a large resealable plastic bag.  Add chicken breasts and shake to coat. 
In a large skillet, melt the butter and cook the chicken until lightly browned on both sides.  Transfer to 8 x 8 baking dish.
In the same skillet, sauté the mushrooms.  Add the broth, salt and pepper.  Bring to a boil and cook until mushrooms are tender and broth is reduced by about 1/2. 
Spoon mushrooms and juices over the chicken.

Bake uncovered at 375 for 15 minutes or until chicken is no longer pink. Sprinkle with parmesan cheese and green onions and return to the oven for 5 minutes until cheese is melted.

Tuesday, September 9, 2014

Crockpot Porcupine Meatballs

1.5 lb lean ground beef 
1 egg
1Tbsp garlic powder 
1Tbsp onion powder
1 cup uncooked rice
8 oz can tomato sauce
1 cup water 

Mix together all ingredients EXCEPT tomato sauce and water.  Be sure to mix well. 
Shake into 9 meatballs. Place in a single layer in the bottom of the crockpot. Pour water in around the meatballs. Spoon tomato sauce on top of each meatball. 
Cook on Low for 4 hours ( can leave for 6 hours). Can spoon any extra sauce on top to serve. 

Tuesday, August 26, 2014

Salmon with zesty lime sauce

Salmon filets ( I use the individually packaged frozen ones - thawed) 
Lemon pepper seasoning
1/2 cup light sour cream 
1 tbsp Kraft zesty lime vinaigrette 

Mix sour cream and vinaigrette and set aside.  
Season salmon on both sides with the lemon pepper seasoning.  Spray skillet with olive oil and heat over medium heat. Add salmon to the skillet and cook until flaky - about 6 minutes in each side. Allow to brown a little. 
Serve salmon with a tbsp or more of the cream sauce. 

Sunday, August 24, 2014

Beet and tomato salad

1 lb beets
1 pint grape tomatoes, halved
1.5 oz goat cheese ( I used some with garlic and herbs in it) 
2 tbsp olive oil 

Roast the beets: ( this can be done ahead of time and the beets refrigerated )
Spray a baking sheet with olive oil.  Preheat oven to 400 
Peel the beets using a vegetable peeler and I wear rubber gloves to keep from staining my hands. 
Dice beets into 1/2 inch cubes. Spread in a single layer on the baking sheet. Bake for 20 minutes. Toss them a little and bake 5-10 more minutes. They should be softened but still firm. Let cool if you are going to make the salad today. 
If not, refrigerate the beets. 

Place cooked or chilled beets and tomatoes in a large bowl. Crumble goat cheese over the vegetables.   Drizzle the olive oil over and toss to coat. The goat cheese may melt into the oil. If you prefer chunks of cheese add it last. 

4 servings 

Veggie Pasta

Veggie Pasta

8 oz (3cups) uncooked small pasta such as penne. rotini or elbow macaroni. I used mostaciolli. 
3 or 4 garlic cloves sliced thin 
1/2 medium onion diced into larger pieces 
1 medium green bell pepper chopped into strips then chopped in half
8 oz fresh mushrooms, slice
1 cup pasta sauce
1/4 cup freshly grated Parmesan cheese 

Cook pasta al dente without salt or oil.

While pasta is cooking spray skillet with olive oil. Sauté the garlic slices until soft and aromatic. 

Add peppers and onions and sauté until start to soften. Add 1 cup pasta sauce and stir. 

For the last 5 minutes of the pasta cook time add the mushrooms to the pot. 

Drain pasta and mushrooms and add to the skillet. 

Toss to mix and coat. 

Top with grated Parmesan cheese. 

Chipotle Pork Kabobs

Chipotle Pork Kabobs 

1.5 lb boneless pork short ribs 
2 chipotle peppers in adobo sauce, minced 
1/2 tsp minced garlic 
1 tbsp lime juice
1 tsp Worcestershire sauce
1/2 tbsp olive oil 
2 large or 3 medium bell peppers (I like to use red and yellow along with the green) 
2 medium onions 

Cut the pork into cubes and place in a large bowl. Stir together adobo chilies, garlic, lime juice, Worcestershire and olive oil. Pour over pork and toss to coat. Cover and place on refrigerator for at least one hour. 
When ready to cook,  cut onions and peppers into quarters and then cut those pieces in halves or thirds depending on size. You want the pieces to be about 1 inch.   
Preheat broiler or grill. Thread pork, peppers and onions onto skewers. Cook under broiler or on grill until pork is cooked through. For my broiler on high, I cooked about 15 minutes, turning midway through. 

Wednesday, August 6, 2014

Corn and tomato succotash


Corn and Tomato Succotash

1 1/2 cup corn kernels ( I cut the raw kernels off 3 ears of fresh corn on the cob)
1 1/2 cup diced fresh tomatoes
6 green onions diced, include the green stems 
1 tbsp margarine

Melt the margarine in a large skillet over medium-high heat. Stir in the corn and onions. Allow to cook until the corn starts to brown. 
Stir on the tomatoes and continue cooking until most of the liquid is gone. 
Salt and pepper to taste. 

Tuesday, July 22, 2014

Pork Chops on Sautéed Kale with Mustard Sauce

4 boneless pork chops
Olive oil spray
1/2 cup fat free chicken broth
2/3 cup fat free half and half 
1 Tbsp spicy brown mustard
2 tsp lemon juice
4 cups baby kale leaves

Spray a nonstick skillet with the olive oil. Salt and pepper both sides of the chops and cook in the skillet over medium heat until lightly browned on both sides. 
Meanwhile lightly spray a small skillet and add the kale. Place a lid on the skillet and allow to cook about 5 minutes or until the kale is wilted. Arrange on a serving platter.

When pork chops are cooked through and browned, arrange on top of the kale. Keep warm 

Pour chicken broth in the skillet used to cook the chops. Stir in the half and half, mustard and lemon juice. Stir while cooking until desired consistency.  I sometimes have to use corn starch to thicken the sauce. Put about 1/4 cup cold water in a small bowl and stir in 1-2 tsp of corn starch. Pour slowly into the sauce while stirring.  Cook until it thickens. 
Spoon the sauce over the chops or just serve it on the side. 

Monday, July 21, 2014

Roasted Squash

Fresh Zucchini and Yellow Squash - cut lengthwise in half and then sliced.    I had about 1 1/2 cups of each.
1/2 medium red bell pepper, diced
3 or 4 green onions, diced including the green tops
salt and pepper
olive oil spray
mozzarella cheese - about 1/2 cup

Spray a 13 x 9 inch pan with the olive oil spray. 
Mix the vegetables with the basil, salt and pepper in a large bowl.  Spray with a little of the olive oil.  Pour into the pan, spreading into a single layer. 

Bake at 350 degrees for 10 minutes. 
Top with the cheese and return to the oven for a few minutes to melt the cheese.

4 servings

Saturday, July 19, 2014

Southwestern Chicken with Salsa Jam

6 chicken tenderloins
Chili powder
Olive oil spray
Shredded Monterey Jack cheese
1 large tomato, diced
2 chipotle chilis in adobo sauce
Juice of 1 lime
Green onions
(My salsa jam was pretty spicy. I might just use one pepper next time) 

Place tenderloins between pieces of heavy duty plastic wrap and flatten with a meat tenderizer until even thickness  place on a large plate and sprinkle with cumin and chili powder on one side only. 

Spray large skillet with the olive oil spray. Cook the tenderloins until cooked through and lightly browned on both sides. 
Remove to a serving platter or plate so they are in a single layer.  
Place shredded cheese over each tenderloin - I used a little less than a tablespoon on each. 

The heat from the chicken will melt the cheese but it helps to cover with another plate or I use a cover we have to use in the microwave. 

Just cover and set aside while making the salsa jam. 

Combine the tomatoes, diced chipotles and lime juice. 

Put the mixture into the skillet you used to cook the chicken. Heat under the tomatoes begin to get soft. I wanted mine less chunky so I used a potato masher to smash the tomatoes. 

Continue to cook a few minutes. 

Check out those tenderloins. By now the cheese should be a gooey melted topping on the chicken. 

Serve by placing a tenderloin on each plate. Top with some green onions and place a spoonful of the salsa jam on the side. If there is jam left, serve on the side.


Saturday, June 28, 2014

Chipotle yogurt chicken kabobs with grilled pineapple

This recipe was revised from a weight watchers recipe. 

Chipotle yogurt chicken kabobs with Grilled Pineapple 
( I served with a garlic and olive oil couscous - no recipe for that as it was a boxed mix) 

Chicken kabobs 

1 1/2 lb boneless, skinless chicken breasts or tenderloins 
1 5 oz carton of Oikos nonfat plain yogurt
1 chipotle chili in adobo sauce
1 tsp ground cumin 
Salt and pepper 

Cut chicken into 1 inch cubes. Place in a sturdy zippered gallon bag. 
Mix together the remaining ingredients and pour over the chicken pieces. Squeeze to coat well. Press out the air and close securely. 
Set in the frig for a couple hours. 

Prepare grill or broiler. Thread chicken on 4 skewers ( I have long metal one that work great. If you use the bamboo skewers you might need more than 4 ). 
Cook about 11 minutes, turning midway. 

Grilled Pineapple

Pineapple slices ( I peeled and sliced leaving the core but you can core if you have the tool) 
1 1/2 tbsp pineapple juice
2 tbsp brown sugar

Mix juice and sugar.  Spray grill with oil (I used my Foreman grill).  Place pineapple slice with the sugar side down on the grill.   Brush top side of slice and close the grill if using the Foreman.  Cut for several minutes until warmed through.  I press my top down firmly to get grill marks in the pineapple. 
If using an outdoor grill cook on one side for a few minutes, brush top and turn to cook the other side. 

I thought the pineapple was too sweet with the brown sugar.   The next time I do this I will just do the fresh pineapple without the sugar and juice mixture. 

Saturday, May 3, 2014

Kale Salad

Kale Salad

Kale, rinsed and torn into bite-sized pieces
Dried cranberries
Crisp bacon, 2 or 3 slices
Diced green onions
Parmesan cheese

Place kale, dried cranberries and diced onions in a large bowl.   Crumble the bacon over the kale.   Pour some of the dressing over and toss until well coated.   Divide into salad bowls and top with the parmesan cheese. 

Very tasty- can add other ingredients like sunflower seeds, sliced almonds, blue cheese, or feta cheese.

Friday, May 2, 2014

White lasagne

White lasagne

8 lasagne noodles 
2 cups diced ham
Fresh asparagus- I had about 10 fairly thick stalks
8 oz fresh mushrooms, baby portabellas if you can
Ragu light Parmesan Alfredo sauce 
1/2 to 1 cup Parmesan cheese 

Clean mushrooms and slice or dice. Place in a large bowl. 
Clean asparagus and cut into 1 inch pieces. Put in the bowl with the mushrooms. 
Cook lasagne noodles according to package directions. Do not drain, but pull out each noodle using tongs and spread on a sheet of wax paper. 
Place the asparagus and mushrooms in the hot pasta water and cook for 5 minutes. Drain. 
Spread a couple tablespoons of the Alfredo sauce in the bottom of an 11 x 7 
casserole. Layer 4 noodles slightly overlapping on the sauce. Spread  1 cup of the ham and about half of the asparagus and mushroom mixture over the noodles. Spoon the Alfredo sauce over and spread a little to distribute the sauce. Sprinkle with Parmesan cheese. 
Repeat layers.  

Cover tightly with plastic wrap and microwave for about 5 minutes or until sauce is bubbling and cheese has melted. 

Saturday, April 19, 2014

Shrimp Tacos

Shrimp Tacos

Shrimp (I used frozen jumbo shrimp, thawed and drained well) 
Kraft tangy lime dressing 
Lettuce, shredded 

Diced tomatoes
Diced green onions 
Shredded cheddar or Mexican blend cheese 

Sauté shrimp in a nonstick skillet. Pour a little of the dressing over the shrimp. Heat and stir until the dressing is absorbed. 
Arrange lettuce, shrimp, tomatoes, onions and cheese on tortilla. Drizzle with a little of the dressing. 

Saturday, March 22, 2014

Broiled salmon with avocado cream

Broiled salmon with avocado cream

1 lb salmon filets
1 tsp dill weed
1 tsp lemon pepper seasoning
1 ripe avocado
1/2 tbsp lime juice
1 clove  garlic, minced
1 1/2 tbsp sour cream

Mash the avocado and add the lime juice. Add the garlic and sour cream, stir or whisk until smooth. Set aside. 
Arrange salmon on broiler pan. Sprinkle with the dill, lemon pepper and salt to taste. Broil until the meat flakes with a fork. 
Serve filet topped with a dollop of the avocado cream. 

Friday, March 21, 2014

Orange Rice

Got this recipe from my friend,Joan. 

Orange Rice

3 tbsp margarine or butter
2/3 cup diced celery
3 tbsp diced onion
2 tbsp grated orange rind
1 cup orange juice
1 1/2 cup water 
1 cup raw rice
Salt and pepper to taste

Sauté onion and celery in the margarine in a large skillet unto the onion begins to brown. Add the rind, juice and water. Bring to a boil. Stir in the rice. Continue cooking on low, until the rice is cooked and liquid has all been absorbed. 

 10 servings 

Italian cheese ball

This recipe is a modification of theItalian  Cheese Log. 

Mix together 
8 oz fat free cream cheese
1/2 cup shredded mozzarella or provel 
1 package dry Itslian dressing mix 

Shape into a ball or place in a bowl and chill. I left the cream cheese out a too temperature and it got very soft so was too messy to shape into a ball so I just put it in a bowl and chilled. 

Serve with snack crackers. 

This is also very good as a sandwich spread. I put some on rye bread and grilled it.  Yummy!  

Saturday, March 15, 2014

Lasagne - two recipes

The recipes are similar - just a variation in the ingredients.

Lasagne With Meat Sauce

9 lasagne noodles, cooked al dente 
28 oz can pasta sauce
1 lb meat of choice ( lean ground beef, Italian sausage, ground turkey ) browned and drained 
1 container part skim ricotta cheese
1 egg
1 1/2 cup mozzarella cheese (divided) 
1 tsp Italian seasoning
1 tsp basil
1/4 cup Parmesan cheese 

Cook noodles and drain. Toss with a little olive oil to keep from sticking together. I use the No-Boil noodles - but cook them first if I have time. They are a little thicker and sturdier than regular noodles do don't tear as easily once they are cooked 
Mix together the ricotta, 1 cup of mozzarella, and the egg. Set aside. 

Take out a couple spoonfuls of the pasta sauce and spread in the bottom of an 11 x 7 baking dish. Mix the remaining sauce with the meat. 

Place 3 noodles side by side on top of the sauce. 

Spoon about 1/3 of the ricotta mixture onto the noodles and spread out. Don't worry too much about getting a perfect layer. 

Spoon about 1/3 of the remaining sauce over the ricotta layer.  When spreading the sauce it might mix some with the cheese but that's okay. It will all be a big gooey mess of cheese, noodles and sauce anyway. 

Repeat noodles, cheese and sauce layers twice. End with the sauce layer. 

Cover the top with the 1/2 cup mozzarella and 1/4 cup parmesan cheeses. 
Cover with foil and bake at 350 for 30 minutes. Remove foil and bake 15 more until cheese is melted and sauce bubbles. 
Let sit 15 minutes before serving. 

Spinach Lasagne  

9 lasagne noodles cooked al dente 
1 carton ricotta cheese
9 oz package frozen chopped spinach, thaw and drain well 
1 1/2 cup mozzarella
1 egg 
1 tsp Italian seasoning 
1 tsp basil
28 oz can pasta sauce

Drain spinach well and get rid of any excess moisture by placing in a strainer and pressing with a spoon. You don't want watery lasagne. 

Cook noodles and drain, toss with a little olive oil to keep from sticking together. 

Mix ricotta, egg, 1 cup mozzarella and the spinach. 

Place a couple spoonful of sauce in the bottom of an 11 x 7 baking dish. 
Layer 3 noodles over the sauce. 

Spoon about 1/3 ricotta mixture over the noodle layer. 

Spoon sauce over the cheese.  Repeat the layers twice more - noodles, cheese, and sauce. 

Spread 1/2 cup mozzarella and 1/4 cup Parmesan over top. 
Cover with foil and bake at 350 for 30 minutes. Remove foil and bake 15 more minutes until cheese is melted and sauce is bubbly. 
Let stand 15 minutes before cutting and serving. 


Sage rubbed pork chop over glazed Brussels sprouts

Sage Rubbed Pork Chops over Brussels Sprouts 

6 boneless pork chops, about 4 oz each
Dried sage, 1/2 teaspoon
2 tbsp olive oil
1 to 1.5 lb fresh Brussels sprouts
2 garlic cloves, minced
2 tbsp Pinot Grigio 
2 tbsp pure maple syrup

Season chops with salt, pepper and sage by sprinkling on both sides and pressing firmly to adhere to the meat. I was fairly liberal with the salt and pepper. 
Heat olive oil in large skillet on medium heat. Add pork and cook until lightly browned and cooked through. Remove and keep warm. 
Meanwhile, trim and slice the Brussels sprouts crosswise. Add garlic and sprouts to the skillet containing the pork drippings. Sauté 3 minutes or until lightly browned. 
Add wine and syrup, cook, stirring constantly until liquid evaporates.
Serve by dividing the sprouts among 6 plates. Place chop partially on the sprouts. 

Monday, March 3, 2014

Crescent Philly Steak Pizza

Crescent Philly Steak a Pizza

1can crescent rolls
7 oz package of Deli thin roast beef
1/2 medium onion, sliced
1 medium bell pepper, sliced thinly 
4 oz fresh mushrooms, sliced 
1 tbsp vinaigrette dressing ( I used Ken's Balsamic) 
1 cup shredded mozzarella cheese 

Preheat oven to 375. 
Lightly spray a 9 x 13 inch pan. Open up the rolls and lay in bottom of pan. Press down to spread the rolls to cover the bottom of the pan and up about 1/2 inch on the sides. 
Place beef in a sheet of aluminum foil and seal well 
Cook the dough and the beef in the oven for 10 minutes. 
Meanwhile, spray a medium skillet with cooking spray. Add onions,pepper,and mushrooms to the skillet and cook for 5-8 minutes. 
Remove crust and beef from the oven. Layer the beef on the crust. Brush with the salad dressing. Spread the vegetables over the beef and top with the cheese.
Bake for 11 -14 minutes or until cheese is melted. 
Cut into 8 squares to serve. 

Sunday, March 2, 2014

Greek Yogurt Parmesan Chicken

Greek Yogurt Parmesan Chicken

1 cup plain Greek yogurt
1/2 cup grated Parmesan cheese
1/4 cup Panko bread crumbs
1/2 package dry ranch dressing mix
1 tsp garlic powder
1 tsp yellow mustard
1/2 tsp black pepper
6 chicken tenderloins

Preheat oven to 375
Stir together all ingredients EXCEPT the chicken.  Spread the mixture over both sides of the pieces of chicken and place them in a single layer in a baking dish.

Bake for 20 minutes.
Turn on the broiler and place the dish under the broiler about 5 minutes or until the parmesan topping is lightly browned. 
Serve over rice or pasta.

Fried apples

Fried Apples

2 medium apples
2 tsp margarine
sugar and cinnamon to taste
dried cranberries, optional
corn starch

Peel and thinly slice the apples. 
Melt margarine in saucepan or skillet.   Add sliced apples and cook, stirring occasionally.  Apples should start to brown a little. 
Add water to almost cover the apples.  Heat to boiling.  Stir in cranberries, if desired.
Mix a heaping teaspoon of cornstarch in about 1/4 cup cold water.   Pour into the apple mixture, stirring constantly.  As it continues to boil, the sauce will thicken.  When it reaches the desired consistency, remove from heat and sprinkle with some sugar and cinnamon.

This is good served over pancakes instead of using syrup. 

Saturday, March 1, 2014

Blueberry Cobbler

Tonight we were having leftovers so I thought I would make dessert.  I usually don't make dessert as I don't need the extra calories.  Tom usually has cookie dough or some other sweets stashed in his man cave and that is his dessert.

This is a recipe I found in a crock pot cookbook.  It can be made with any berries - fresh or frozen.  If using frozen be sure to thaw and drain them first.  I did not do that and mine was very watery after it cooked in the crockpot. I knew I could thicken it with corn starch but have not had much luck doing that in the crock pot so I poured the berries and liquid into a medium saucepan and cooked to a boil. When boiling, I dissolved 2 tsp corn starch in about 1/4 cup cold water. Added that to the blueberries and stirred well. As it boiled and thickened, I kept stirring until it was about the consistency I wanted.

Blueberry Cobbler (can use other berries or combination)

3 cups fresh or frozen blueberries
1/3 cup sugar
1/3 cup water
1 tbsp lemon juice
Mix together in a 3-4 qt crock pot.  Cook on High for 1 - 1 1/2 hours or Low for 5-6 hours.

About 30 minutes before serving, prepare the dough for the dumplings.
1 cup baking mix (Bisquick or similar)
2 Tbsp sugar
1/3 cup milk
Mix together the baking mix and sugar.  Add the milk and stirred just until all is moistened. Turn the crock pot to High if it is not already.   Drop in 6 spoonsful on the blueberries.    Let cook, checking occasionally, until the dumplings are cooked. They will expand and get firmer, a toothpick inserted will come out clean.

To serve, place a dumpling into each of 6 bowls and spoon the blueberries over top.  Serve with whipped cream or ice cream.

If the blueberry mixture is too watery like mine was, thicken it by placing in a saucepan and boiling.  Mix 2 tsp corn starch into 1/4 cup cold water.  Pour into the boiling mixture while stirring to blend it well.  Let boil for a few minutes to get thick and then drop the dough on top in 6 mounds. Sprinkle with a little cinnamon.
Turn down to simmer and cover the pan.  Allow to cook 5-10 minutes, checking the dumplings occasionally. 

Friday, February 28, 2014

Thai Chicken and Orange Glazed Carrots

Thai Chicken over Rice ( I make up two recipes at a time - cook one and put the ingredients in freezer bags for the second meal.  Then it is a quick setup to throw it all in the crock pot frozen and cook while I am at work)

1 1/2 lb boneless, skinless chicken thighs
1/2 red bell pepper, sliced
1/2 medium onion, sliced
1/2 can coconut milk (about 7/8 cup)
3/4 cup fat free chicken broth
1 tbsp curry powder
1/8 tsp crushed red pepper
1/8 tsp salt
2 garlic cloves, minced

Place all ingredients in a 3 - 4 quart crock pot. 
Cover and cook on Low 5 to 6 hours or until chicken is done. 
Remove chicken and vegetables, breaking up large pieces of chicken. 
Pour the sauce in a medium saucepan and bring to a boil.  Mix about 1 tbsp of corn starch into 1/4 cup cold water.  Pour into the boiling sauce and cook until thickened, stirring constantly. 
Spoon the chicken mixture over rice and cover with the sauce.  
I got 6 servings by serving lots of sauce to flavor the rice.

Orange Glazed Carrots - there were very good with the spicy chicken
1 1/2 lb baby carrots - if they are large, cut lengthwise into half or fourths
1 tsp orange zest
2 tbsp margarine
1/3 cup packed brown sugar

Place about an inch of water in a large skillet and add the carrots.  The carrots should be covered.  Bring to a boil and cook 10 minutes or until tender-crisp. Using a colander/strainer, drain the carrots and discard the water. 
Return the skillet to the heat and add the remaining ingredients.  Cook until the margarine is melted and mixed with the brown sugar. 
Return the carrots to the skillet and stir to coat.   6 servings

Impossible Zucchini Pie

Impossible Zucchini Pie

4 cups thinly sliced zucchini (2 medium)
1/2 cup chopped or sliced onion
1/4 cup margarine or butter
3 eggs or equivalent substitute
3/4 cup baking mix (Bisquick)
3/4 cup milk
1 tbsp dijon mustard
3/4 cup mozzarella cheese

Preheat oven to 400
Saute the zucchini and onion in the margarine until the zucchini is 'wilted' and the onion translucent. 
Grease a 10 inch pie plate. Layer the vegetables in the bottom of the pie plate.
In a blender combine eggs, baking mix, milk, and mustard.  Blend for 30 seconds.  Pour into pie plate ( will be rather full). 
Bake for 25-30 minutes or until the center is firm and a knife inserted in the middle comes out clean.
Top with the cheese and return to the oven for a few minutes to melt the cheese.
Let stand for 5 minutes before serving. 

Monday, February 24, 2014

Friday, February 21, 2014

Ranch chicken salad

Ranch Chicken Salad
8 oz shredded chicken breast
1/2 cup diced onion
1/2 cup diced celery
1 package dry ranch dressing mix 
3/4 cup Miracle Whip ( I needed a little more ) 
Slivered cashews, optional
Grapes, optional
Salt and pepper to taste

Mix all ingredients well. 
Serve immediately or refrigerate.