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. 

Sunday, February 16, 2014

Italian Sausage and Pasta Soup

Italian Sausage and Pasta Soup

1 link smoked turkey sausage (12 oz)
1 cup diced carrots
1 cup diced celery
1 medium onion, diced (approx. 3/4 cup)
32 oz fat free beef broth
2 cans diced tomatoes
2 cups fresh spinach
4 oz uncooked pasta - I used bowties

Cut the sausage into 1/4 inch slices and place in a large stock pot.  Add carrots, celery and onions.  Saute until vegetables start to soften and the sausage is browned.
Add broth and 2 canned tomatoes.  Simmer about 20 minutes or until carrots are cooked.
Add pasta and fresh spinach. Cook according to past directions. 

Makes about 10 1-cup servings.