Friday, April 13, 2012
Ingredients for Parmesan Crusted Chicken:
⅔ c mayo
⅓ c grated parmesan
2 boneless chicken breasts, halved & pounded
4 t bread crumbs
Combine mayo & cheese. Spread on chicken, and then sprinkle with breadcrumbs. Bake at 425, 20-25min.
Ingredients for Mexican Cheesy Rice:
2 T olive oil
1/2 T minced onion (dry - not fresh)
1 c white or brown instant rice
1 can diced tomatoes w/ chili’s, undrained
1 can of chicken broth (14 oz)
½ c shredded cheddar
Heat oil in skillet and sauté onion until brown. Add rice, tomatoes and chicken broth and bring to a boil. Reduce heat, cover and simmer for 20 minutes. Top with cheese before serving.
Spring has sprung! Out dinner plates tonight showed it : ) I love this time of year - everything looks and tastes fresh. We've never tried couscous. Beyond the ridiculous name, it's not that bad. Heads up - it's a lot more filling than it looks : )
½ c water
¼ t garlic salt
¾ c diced lean ham
2 c chopped fresh spinach
¾ c uncooked couscous
¼ c shredded cheddar cheese
In a medium saucepan, combine water, garlic salt, ham and spinach; bring to a boil. Stir in couscous. Remove from heat; cover & let stand 5–10 min or until water is absorbed. Fluff with a fork and sprinkle with cheese.
We served with cooked carrots with dill, steamed asparagus and fresh strawberries. We'll be doing this one again for sure. It took a total of 15 minutes from start to finish to get it on the table.
Monday, April 9, 2012
½ lb turkey kielbasa sausage, cut in small cubes
1 T oil
3 T flour
1 boneless chicken breast, cut in small pieces
6 oz can crab meat, drained
14 oz can Italian diced tomatoes, undrained
14 oz can chicken broth
6 oz water
2 c frozen cut okra
1 T Worcestershire Sauce
1 bag of uncle ben's brown ready rice (90 second kind)
In large soup pot, sauté kielbasa in oil until lightly browned. Sprinkle flour evenly over kielbasa. Sauté until
flour is browned. Add small amount of water if needed to prevent burning. Add chicken pieces and sauté 5 min, until barely done. Add & stir in crab, tomatoes, chicken broth, water, okra, Worcestershire sauce and rice. Heat thoroughly and simmer 15-20 min, until okra is just done. Serve with french bread and butter.
This recipe turned out well - it was easy and quick to pull together for a good lunch. We had baked sweet potatoes with it too. I think you'd need something else, the salad didn't seem like enough for a "dinner" type meal. The red onions were really strong in it and we're not big fans of red onions. I think if we make it again, we'll use sweet yellow onions instead.
1 c chopped steamed broccoli florets
1 T red wine vinegar
½ t Dijon Honey Mustard
¼ t salt
¼ t pepper
3 T veg oil
1 pkg grilled and ready chicken - we use purdue all the time, love it!
10 oz bag spinach - from produce section
2 T finely chopped red onion
1 Granny Smith apple, cored & chopped
1 oz bacon pieces
1/2 c chopped walnuts
Steam broccoli and set aside. Whisk vinegar, Dijon, salt, pepper and oil together. In a large bowl, combine 1 T dressing and desired amount of chicken. Let stand 10 min. Add spinach, onion, apple, bacon, walnuts, steamed broccoli and desired amount of remaining dressing. Toss to coat. Serve with sliced French bread.
1 pizza crust - we used freshetta thin pre-made pizza crust
1 package of bacon
2 handfuls of cherry tomatoes
1 cup chopped ham pieces (we used leftover ham steak)
1 cup shredded cheddar cheese
1 c milk
1/4 t basil
Place pizza crust on pizza pan. Layer bacon, ham, tomatoes, and then cheese on crust. Whisk egg, milk and basil together. Drizzle evenly over pizza. Bake @ 425°, for 20-25 min or until egg mixture is set. Serve with sliced oranges.