Entrees

20 Minute Pork Chop & Rice Dinner



Prep Time:5 mins.

Skill: No Experience Required
Ready In: 20 mins.
Serves: 4

Ingredients:
4 pork chops, 3/4 inch thick
1 tsp. poultry seasoning
2 Tbsp. butter or margarine
1 cup sliced celery
1/2 cup chopped onion
2 cups milk
1 can (10-3/4 oz.) CAMPBELL'S Condensed Cream of Mushroom Soup
2 cups MINUTE White Rice , uncooked

Preparation:
SPRINKLE pork chops with seasoning. Melt butter in large skillet on medium-high
heat. Add pork chops; cook 5 minutes on each side or until cooked through.
Remove from skillet.

COOK and stir celery and onion in same skillet until tender.

STIR in milk and soup; bring to boil. Stir in rice. Top with pork chops; cover.


Cook on low heat 5 minutes.

40 Clove Garlic Chicken

Preheat oven 375°, rack center of oven 6 servings
1/3 c flour
2 tbs paprika
1 tbs kosher salt
1 tbs black pepper
3 tbs olive oil
6 chicken thighs
40 cloves garlic, peeled
3 ribs celery, diced
1 med onion, sliced
1 c dry white wine
1 c chicken broth
2 sprigs fresh rosemary
2 springs fresh thyme
2 bay leaves
Combine flour, paprika, salt and pepper in a large plastic bag. Coat chicken in seasoned flour. Shake off excess flour. Heat oil in a large ovenproof sauté pan over med-high heat.
Brown chicken on both sides; remove from pan.
Add garlic, celery, and onion; sauté until lightly browned.
Add wine, broth, and herbs, and then arrange browned chicken on top skin side up; bring to a simmer. Cover then pan; transfer to the oven and braise 45 min.

All American Stuffed Flank Steak


Fresh or Frozen spinach (2-10oz bags of fresh
or 1 16oz. bag frozen)
3/4 lb Yukon gold potatoes, peeled and cubed
1.1/2 c sharp cheddar cheese, grated
5 sliced bacon, diced and fried
salt
red pepper flakes
pepper
1.1/2-2 lb flank steak
oil

Preheat oven to 400°F.

Cook spinach. Drain well and chop; season with
salt and red pepper flakes.

Boil potatoes until tender, 15 min or so. Drain well
and let dry. Mash lightly into small chunks, then stir
in cheese, fried bacon, salt and pepper to taste.

Prepare steak by butterflying (see notes below), season
with salt and pepper. Layer with spinach and then
potato mixture, roll and tie, then season outside with
salt and pepper.

Sear steak in oil in an oven proof skillet over
med-high heat, browning on all sides; end with the
seam side down.

Brush steak with barbecue sauce and place pan in the
oven. Roast 30 min., or to an internal temperature
of 140° for med-rare. Remove from the pan and let rest
10-15 min before slicing.

Notes:Butterflying flank steak, trim the flank steak of extra
fat and square it up if needed. This will make butterflying and
rolling easier.

Going with the grain of the steak, score the meat down the center,
cutting about halfway through. Fold it back, then wrap and
briefly freeze.

After chilling, cut through the top portion to create a flap,
going almost to,but not through,the end.

Flip the steak over, then butterfly the second half. Avoid
cutting the flap too thin or they could tear.

Cover steak with plastic and pound to about 1/2" thickness
for a tight roll and a good spiral. Fill and roll up like
a carpet.

To keep the fillings inside the steak tie it snugly with kitchen
twine. Sear and roast.

Source:Cuisine at home

Apricot Chicken


4 boneless skinless chicken breast halves (6 ounces each)
6 Tbs butter, melted, divided
1 cup biscuit/baking mix
1 Tbs minced fresh parsley
1 Tbs vegetable oil
1/4 cup apricot preserves
2 Tbs orange juice

Flatten chicken to 1/4-in. thickness; set aside. Pour 5 tablespoons butter into a shallow bowl.
In another shallow bowl, combine biscuit mix and parsley. Dip chicken in butter,
then coat with biscuit mixture.

In a large skillet, cook chicken in oil and remaining butter over medium heat for 9-10 minutes
on each side or until juices run clear.

Meanwhile, in a small microwave-safe bowl, combine preserves and orange juice.
Cover and microwave on high for 30-40 seconds or until preserves are melted; stir until
combined. Drizzle over chicken; cook for 1-2 minutes or until heated through.

Servings: 4
Preparation time: 10 minutes
Cooking time: 20 minutes
Ready in: 30 minutes

Asian Chicken Thighs


A thick tangy sauce coats the golden chicken pieces in this savory skillet recipe. I like to serve them over long grain rice or with a helping of ramen noodle slaw. -Dave Farrington Midwest City, Oklahoma
Ingredients
5 boneless chicken thighs -- (about 1-3/4 pounds) skin and fat removed
1 teaspoons olive oil
1/3 cup warm water
1/4 cup Domino or CH Pure Cane Dark Brown Sugar
1 tablespoons orange juice
1 tablespoons soy sauce
1 tablespoons ketchup
1 tablespoon white vinegar
4 garlic cloves -- minced
1/2 Teaspoon crushed red pepper flakes
1/4  teaspoon Chinese five-spice powder
2  teaspoons cornstarch
1 tablespoons cold water
Hot cooked rice
Sliced green onions
Procedure
In a large skillet over medium heat, cook chicken in oil for 8-10 minutes on each side or until juices run clear. In a jar with a tight-fitting lid, combine the warm water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder; shake until sugar is dissolved. Pour over the chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until chicken is tender, turning occasionally. Combine cornstarch and cold water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Garnish with green onions. Yield: 5 servings.
Servings: 5
Preparation Time: 15 minutes
Source: tasteofhome.com
Web Page: http://www.tasteofhome.com/Recipes/Asian-Chicken-Thighs


Asparagus Beef Lo Mein

1 lb. Boneless beef sirloin steak, thinly sliced
1 tsp minced garlic
2 tbs olive oil
1 lb fresh asparagus, trimmed and cut into 2.1/2" pieces
2.1/4 c water, divided
2 pkg (3 oz each) beef ramen noodles
2/3 c hoisin sauce
Red pepper flakes to taste (optional)
In a large skillet or wok, stir-fry beef and garlic in oil for 5 min or until meat is no longer pink. Add the asparagus; stir fry for 2 min or until crisp-tender.
In a small bowl, combine 1/4 c water and 1/2 tsp seasoning from one of the ramen noodle seasoning packets; stir until dissolved. Add hoisin sauce and red pepper flakes; stir into the beef mixture. Bring to a boil; cook and stir for 2 min or until thickened. Discard the remaining seasoning pkg.
In a large saucepan, bring remaining water to a boil; add ramen noodles and contents of remaining seasoning packet. Cook for 3 min. Remove from the heat; cover and let stand until noodles are tender. Serve with beef mixture. 2-4 servings depending on ones appetite.

Aussie Chicken

4 skinless, boneless chicken breast halves, flattened to 1/2"
2 t seasoning salt
8 slices bacon, cut in half
1/2 c prepared mustard
1/2 c honey
1/4 c light corn syrup
1/4 c Mayo
1 T dried onion flakes
1 T veg oil
1 c sliced fresh mushrooms
2 c shredded Colby-Monterey Jack Cheese
2 T chopped fresh parsley (optional)

Rub Chicken breasts with seasoning salt; cover and refrigerate for
30 min.

Preheat oven to 350°F.

In a med bowl, combine the mustard, honey, corn syrup, Mayo and
dried onion flakes. Reserve half of the sauce in refrigerator.

Place bacon in a large, deep skillet over med-heat. Add chicken to
skillet and saute for 3-5 min. per side or until browned.
Remove from skillet and place the breasts into a 9x13" baking
dish.

Apply honey-mustard sauce to each breast; layer each breast evenly
with mushrooms and bacon. Sprinkle each breast with shredded cheese.

Bake in a preheated over for 15 min. or until cheese is melted and
chicken juices are clear. Garnish with parsley, if desired, and
serve with the reserved honey-mustard sauce. 4 servings.

Note: I cooked the bacon on George Foreman grill and then cooked
the chicken on it. This will make the chicken a bit healthier than
browning the bacon and chicken in a skillet. I was also out of
reg. mustard so I used spicy brown mustard, sauce turned out
very tasty.

Authentic Beef Enchiladas

Serves 4-6   Cut back on the picked jalapenos if you like your enchiladas on the
mild side.

3 garlic cloves. minced
3 tbs chili powder
2 tsp ground coriander
2 tsp ground cumin
1 tsp sugar
salt
1.1/4 lb top blade steaks, trimmed **
1 tbs vegetable oil
2 med onions, chopped
1 (15oz) can tomato sauce
1/2 c water
2 c shredded Monterey Jack or mild cheddar cheese
1/3 c chopped fresh cilantro
1/4 c chopped canned pickled jalapenos
12 (6") corn tortillas

Combine garlic, chili powder, coriander, cumin, sugar, and 1 tsp salt
in small bowl. Pat meat dry with paper towels and sprinkle with salt.
Heat oil in Dutch oven over med-high until shimmering. Cook meat until
browned on both sides, about 6 min. Transfer meat to plate. Add onions
to pot and cook over med-heat until golden, about 5 min. Stir in garlic
mixture and cook until fragrant, about 1 min. Add tomato sauce and water
and bring to boil. Return meat and juiced to pot, cover, reduce heat to
low, and gently simmer until meat is tender and can be broken apart with
wooden spoon, about 1.1/2 hours.

Adjust oven rack to middle position and heat oven to 350°. Strain beef
mixture over med. bowl, breaking meat into small pieces; reserve sauce.
Transfer meat to bowl and mix with 1 c. cheese, cilantro and jalapenos.

Spread 3/4 c sauce in bottom of 13x9" baking dish. Soften tortillas.
Spread 1/3 c. beef mixture down center of each tortilla, roll tortillas
tightly, and set in baking dish seam side down. Repeat with remaining
tortillas and beef mixture.

Pour remaining sauce over enchiladas and spread to coat evenly. Sprinkle
remaining cheese evenly over enchiladas, wrap with aluminum foil, and bake
until heated through, 20-25 min. Remove foil and continue baking until cheese
browns slightly, 5-10 min. Serve

**aka names for top blade steak - book steak, butler steak, lifter steak,
petite steak, top chuck steak, flat iron steak. (comes from the chuck,
shoulder, of the cow)

Garnish with flavored sour cream

Cilantro-Lime Sour Cream
Process 1 c sour cream, 1/4 c chopped fresh cilantro, 1 tsp grated lime zest,
1/4 tsp pepper, and 1/8 tsp salt in food processor until smooth.

Avocado-Chile Sour Cream
Process 1 c sour cream, 1/2 pitted avocado, 1 seeded and chopped jalapeno,
1 tsp lemon juice, 1/4 teaspoon pepper, and 1/8 tsp salt in food processor
until smooth.

Chipotle Scallion Sour Cream
Process 1 c sour cream, 1 canned chipotle chile in adobo, 1 chopped scallion,
1/4 tsp pepper, and 1/8 tsp salt in food processor until smooth.

Baked Pork Chop Dinner


Ready In: 1.1/2-2 hours
Servings: 6

6 center cut pork chops
1 egg
3 Tbs water
1 cup white flour
salt
black pepper
ground marjoram
garlic powder
2 large white potatoes, peeled
8 large carrots, peeled
1 large white onion, peeled
oil for browning pork chops

Mix egg with water in small pie plate; set aside.

Put flour on a large piece of wax paper. Cut away every last bit of fat from
pork chops.
Heat about 6 tablespoons of oil in large skillet.

Dip pork chops in egg wash, then coat completely with flour and add to skillet.
Season generously with salt, pepper, marjoram and garlic powder.

When lightly browned, turn pork chops over and repeat seasonings; continue
browning other sides.
Spray a 9"x13" baking pan with PAM.

Place browned pork chops in a single layer in pan. Slice potatoes about 1"
thick crosswise or in chunks. Cut carrots in half lengthwise and cut again
crosswise, making 4 pieces from each carrot.
Slice 6 thin slices of onion, placing one slice on each pork chop. Quarter the
remaining onion.
Place vegetables around the pork chops and season lightly with salt and pepper.
Pour 1/4 cup water over pork chops.

Cover baking pan tightly with foil and poke one air hole in center. Bake for 1
hours till veggies are tender in preheated oven set at 350
degrees.

Baked Pork Chops


6 bone-in pork chops
1 tsp garlic powder
1 tsp seasoning salt
2 eggs, beaten
1/4 c flour
2 c Italian-style seasoned breadcrumbs
1/4 c olive oil
1 (10.75 oz) can condensed cream of mushroom soup
1/2 c milk
1/3 c white wine

Preheat oven to 350°F.

Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste.
Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in
egg, and coat liberally with breadcrumbs.

Heat the oil in a med. skillet over med-high heat. Fry the pork chop 5 min per side
or until the breading appears well browned. Transfer the chops to a 9x13" baking
dish and cover with foil. Bake in the preheated oven for 1 hour. While baking,combine
the cream of mushroom soup, milk, and white wine in a med. bowl. After the pork
chops have baked for an hour, cover them with the soup mixture. Replace
foil and bake for 30 more min.

Baked Pork Chops and Stuffing


4 pork chops or steaks
2 cups (2 slices) soft bread cubes
2 tbs. chopped onion
¼ tsp. poultry seasoning or 1/8 tsp. sage and 1/8 tsp. celery salt
2 tbs. water
2 tbs. margarine or butter melted
1/3 c. water or dry sherry
10 3/4 cream of mushroom soup


Heat oven to 350ºF. Grease bottom of medium skillet with
small piece of pork fat. Brown chops; place in single layer
in shallow 2 to 2½ quart casserole. In small bowl, combine
bread cubes, onion, poultry seasoning, 2 tbs. water and
margarine. Top each chop with ¼ of mixture. Combine 1/3 c.
water and soup in skillet used for browning chops; pour over
stuffing and chops. Bake uncovered at 350ºF. for 1 hour
or until chops are tender.

Baked Pork Chops Stuffed With Apricots and Leeks


Stuffing:
1/2 c chopped dried apricots
2 slices thick-cut bacon, chopped
1/2 c finely chopped leeks
1/4 c finely chopped celery
1 c cubed dried bread*
1 egg, beaten
1/2 tsp finely chopped fresh thyme
1/4 tsp salt
1/4 tsp freshly ground pepper
Dash ground cinnamon

Pork:
4 bone-in center cut rib pork chops (1.1/2" thick)
1 tsp finely chopped fresh thyme
1/2 tsp salt
1/2 tsp freshly ground pepper
2 tbs olive oil

Place apricots in small bowl of hot water. Let stand 10 min; drain.

Cook bacon in medium skillet over medium heat until
it just begins to brown. Add leeks and celery; cover
and cook 5 min or until vegetables are soft, stirring
occasionally. Place in large bowl; stir in all remaining
stuffing ingredients. Refrigerate at least 30 min. or
until chilled.

Heat oven to 350°. With small sharp knife, cut pocket
in side of each chop, cutting to the bone. Stuff each
chop one-fourth of the stuffing. (Chops will be very full.)

In small bowl, stir together 1 tsp thyme, 1/2 tsp salt and
1/2 tsp pepper; press onto both sides.

Heat oil in large skillet over medium-high heat until hot.
Add chops, in batches if necessary; cook 6-8 min or until
browned on all sides.

Place Chops on rimmed baking sheet; bake 15-20 min or until
stuffing is hot and chops re pale pink in center. Place
chops on platter; cover loosely with foil. Let stand
7-10 min before serving.

Tip:*use dried bread from purchased stuffing mix or dry
your own. Bake 2 bread slices on baking sheet at 350°F.
for 7-10 min or until dry and crisp.

Baked Snapper with Chipotle Butter

Chipotle peppers add a smoky, spicy note to the butter topping.
For a cooling side salad, toss diced cucumbers and tomatoes with
reduced-fat sour cream.
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon black pepper
24 ounces red snapper or other firm whitefish fillets
Cooking spray
1 tablespoon butter -- softened
1 canned chipotle chile in adobo sauce -- finely minced
Lemon wedges
Preheat oven to 400°.
Combine first 4 ingredients; sprinkle evenly over fish. Place fish on a baking sheet coated with cooking
spray; bake 15 minutes or until fish flakes easily when tested with a fork.
While fish bakes, combine butter and chile. Spread butter mixture evenly over fish. Serve with lemon
wedges.
Servings: 4

Baked Steak in Mushroom Gravy


3-5 lb cut round steak
cooking oil
1/2 c flour
2-10.3/4 oz can cream of mushroom soup
8 oz sliced mushrooms, sliced
2 c milk
salt and pepper to taste

Trim off fat from meat and cut into 3" square pieces.
Prepare skillet with scant amount cooking oil.
Dredge meat in flour and brown on both sides. Add
more oil as needed.

Pour 1 can of soup on bottom of dutch over or 9x13" pan.
Arrange meat over soup.

Sprinkle mushrooms over meat. Mix remaining can of soup with milk
and pour over meat. Season with salt and pepper.

Cover and bake at 300° for 2 hours.

Serve with mashed potatoes using gravy from meat.


This would be an easy dish to cut in half.

Basic Meatballs


Stir Together:
1 c unseasoned breadcrumbs
3/4 c. Romano or Parmesan cheese, finely grated
1/2 c whole milk
1/2 c low-sodium beef broth
1/2 c chopped fresh parsley
3 eggs, beaten
2 tbs dried oregano
1 tbs garlic, minced
1 tbs kosher salt
1 tbs ground black pepper
2 tsp dried basil
1 tsp crushed red pepper flakes
Pinch nutmeg

Add; Shape:
2 lbs. Ground chuck

Cover Bottom of Pan With:
1 c low-sodium beef broth

Preheat oven to 450°F.

Stir together all ingredients (except the ground meat) in a large mixing bowl.

Add the ground chuck and mix together thoroughly. Using a portioning
scoop or 2 spoons, shape the meat mixture into balls (about 2" in diameter
or 1.1/2oz. Each). Coat a baking sheet or shallow roasting pan with nonstick
cooking spray. Space the meatballs on the pan so they are not touching or
crowded together.

Cover bottom of pan with beef broth. Bake for 25 min, or until the meatballs
are just cooked through. Reserve pan juices for sauce.

Recipe Source:Cuisine At Home

BBQ Ribs and Sauce


servings are just approx.

Ingredients
Barbecue sauce
1 cup ketchup
1 cup vinegar
1/2 cup molasses
1/2 cup honey
1 tsp liquid smoke
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp tabasco pepper sauce
pork spareribs or baby back ribs (my preference)

Procedure
Combine all of the ingredients for the sauce in a saucepan over high heat. Blend with a whisk till smooth. When the mixture comes to a full boil, reduce the heat and simmer uncovered for 30-45 mins. till mixture thickens, remove from heat. If  it becomes too thick, thin it with more vinegar.

Coat  baby back pork ribs, front and back, with your favorite rub. Take a 2 pc. broiler pan and put some water in the bottom of the pan then place the rack back on the top. Wrap the entire pan with ribs in aluminum foil. Bake at 250 degrees for 2 - 2 1/2 hours (depending on how many racks you are cooking). Steaming the ribs, they come out so tender and you don't cook out all the flavor. Remove ribs , coat with the BBQ sauce. Grill on hot barbecue for 2-4 minutes per side to caramelize the sauce. Serve extra sauce on the side.
Tips
I usually put a bbq rub on the ribs to cook them in the oven. Then when done I take them and put them on the grill and baste with the bbq sauce till it starts to caramelize. Also, I usually add some liquid smoke to the water in the pan.

Beef & Bean Chimichangas


1.1/2 lbs ground beef
1 med onion, chopped
1 med green pepper, chopped
1 garlic cloved, minced
2 cans (16oz each) refried beans
1/2 c shredded cheddar cheese
1/2 c taco sauce
16 flour tortillas (10")
Vegetable Oil
Toppings: Shredded lettuce, sour cream, chopped ripe olives, chopped tomatoes,
additional cheddar cheese

In a large skillet, cook beef, onion, green pepper and garlic over med heat until the
meat is no longer pink; drain. Add the beans, cheese and taco sauce. Cool and stir until
cheese is metled, about 5 min. Remove from the heat. Spoon about 1/3 c off-center on
each tortilla. Fold up edge nearest filling; fold in both sides and roll up. Secure with
a toothpick. In a large skillet, fry tortillas, folded side down, in oil for 2-3 min or
until lightly browned. Turn; cook 2-3 min longer. Drain on paper towels. Serve with
toppings of your choice.
Yield: 16 chimichangas.

Shaping Chimichangas
Spoon filling off center on tortilla. Starting with the edge closest to the filling,
fold over to cover filling. Fold in sides and roll up. Secure with a
toothpick.

Beef Tips over Noodles


1 pound stew meat
1 can Beefy Mushroom soup
2 cups water, divided
3 shakes garlic powder
1/4 cup flour
Salt and pepper to taste
Worcestershire sauce to taste

Place stew meat in crockpot. Add soup, 1 cup of water and garlic powder.
Cook on high for 3-5 hours. Add flour to 1 cup of cold water and blend with
a whisk. Add to crockpot and stir. Let simmer at least 5 minutes. Add salt,
pepper and Worcestershire sauce to taste. Serve over egg noodles, cooked
according to package directions.

Beef And Vegetables in Oyster Sauce


1 lb beef top round steak
1/4 c oyster sauce
1 tbs soy sauce
1/8 tsp black pepper
1 tbs cooking oil
3 cloves garlic, minced
1 med onion, cut into thin wedges
4 c bok choy cut into 1" pieces
2 c pea pods, strings removed, or 1-6oz pkg frozen pea pods, thawed
hot cooked rice

Trim fast from beef. Partially freeze beef. Thinly slice across grain into bite
size strips. Set aside.

For sauce, in a small bowl stir together oyster sauce, soy sauce, and pepper.
Set aside.

Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.)
Preheat over med-high heat. Stir-fry garlic in hot oil for 15 seconds.
Add onion; stir-fry for 2 min. Add bok choy and pea pods; stir-fry about 3 min
or until vegetables are crisp-tender. Remove vegetables from the skillet.

Add half of the beef to the hot skillet. Stir fry for 2-3 min. or until
slightly pink in center. Remove from skillet. Repeat with remaining beef.
Return all of the beef to skillet. Push beef from center of skillet.

Stir sauce. Add sauce to the center of the skillet. Cook and stir until
bubbly. Return cooked vegetables to the skillet. Stir all ingredients
together to coat with sauce. Cook and stir for 1-2 min. more or until heated
through. Serve immediately over hot cooked rice. 4 servings.

Black Pepper Chicken

Ingredients:
1/2 teaspoon salt
1 teaspoon sugar
2 dashes soy sauce
2 dashes white pepper
3 teaspoons cornstarch; divided
2-3 cups chicken breast or chicken thighs or a combination; sliced
4 tablespoons olive oil; divided
2 teaspoons chopped garlic
2 cups sliced onion
1 teaspoon ground black pepper
2 cups sliced celery
1 cup water
1 teaspoon hot chili oil
4 teaspoons Water

Directions:
In a bowl, combine salt, sugar, soy sauce, white pepper and 1 tsp. cornstarch;
add chicken and coat all sides. Let rest for about 15 minutes.

In a wok or large pan, heat 1 tablespoon of the vegetable oil, saute
marinated chicken, cook 3 minutes or until barely cooked
through; remove chicken and drain.

Heat the remaining tablespoon oil in wok, add garlic and onion,
saute until golden brown. Add chicken and black
pepper with remaining vegetables. Add 1 cup water and chili oil.
Mix 2 teaspoon cornstarch with 4 teaspoons water.

Add to mixture and cook until mixture thickens.

   Boneless Chicken Breasts with Sour Cream & Green Chiles

(Patrica Thbibian, Wilmington, Delaware)

  1/4 c. each butter and cooking oil
  8 whole chicken breasts
  1.1/2 cloves garlic, peeled
  1 sm. can of chopped (4 oz) jalapenos (optional)
  1 (8 oz) can of chopped green chiles
  1.1/2 c sour cream
  1/2 c milk
  2 tbs. flour
  1 tsp salt
  1 c. shredded sharp cheddar or monterey jack cheese

  Heat 1/2 of the butter and oil together in large skillet. Saute half
  of the chicken pieces on both sides quickly. Transfer to a large
  shallow baking dish. Add remaining butter and oil and cook the rest of
  the chicken. Keep it in one layer. Combine next ingredients , except
  the cheese, into food processor until smooth. Will have a somewhat
  thick consistancy. Spoon sauce over chicken. Bake at 350 ° uncovered
  for approx. 20 min. (test chicken for doneness and continue baking
  with cheese till melted. Serve with white rice) Makes 8-10 servings.

  Received recipes from Mike & Cathy Cudia

Breaded Sirloin


2 eggs
1/2 c milk
1 c seasoned bread crumbs
1 c seasoned bread crumbs
3 tbs grated Parmesan Cheese
2 tbs minced fresh parsley
2 garlic cloves, minced
1/4 tsp salt
1/8 tsp pepper
2 lbs boneless beef sirloin steak (1-1/2 thick),
cut into 1/4" slices
Oil for frying
Tomatoes, sliced
8 oz sliced mozzarella

In a shallow bowl, whisk eggs and milk. In another
shallow bowl, combine bread crumbs, Parmesan Cheese,
parsley, garlic, salt and pepper. Dip steak in
egg mixture, then coat with crumb mixture.

In a large skillet, heat 1.1/2" of oil. Brown steak over
med-high heat for 2-3 min on each side or until meat reaches
desired doneness. Drain on paper towels. Transfer to a baking
sheet. Top beef with tomato and cheese slices. Broil 4
from the heat for 1-2 min or until cheese is melted.

CANTONESE BEEF


1 can ( 11 oz) mandarin oranges
2 lbs beef stew meat, cut into 1" cubes
1 sm. onion, sliced
1 tbs canola or veg. oil
1.1/2 c water
1/3 c reduced sodium soy sauce
1/2 tsp ground ginger
4 celery ribs, sliced
1 sm. green pepper, julienned
1 can ( 8oz) sliced water chestnuts, drained
3 tbs cornstarch
3 tbs cold
Hot Cooked Rice

Drain oranges, reserving juice; set oranges aside. In a Dutch oven, brown
beef and onion in oil; drain. Stir in the water, soy sauce, ginger and reserved
juice. Bring to a boil. Reduce heat; cover and simmer for 1-1.1/2 hours or until
beef is tender.

Add the celery, green pepper and water chestnuts. Cover and cook for 20-30
minutes or until vegetables are tender. Combine cornstarch and cold water
until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 min.
or until thickened. Stir in reserved oranges. Serve with rice. Yield 8 servings.

Caramelized Baked Chicken


Serves 6
Roast chicken pieces with a sticky, sweet and tangy coating.
Ingredients
3 pounds chicken drummettes, wings or legs
1 tablespoons olive oil
1/2 cup soy sauce
2 tablespoons ketchup
1 cup honey
1 clove garlic, minced
dash salt
dash ground black pepper
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Place chicken in a 9 x 13 inch baking dish. Mix the oil, soy sauce,
ketchup, honey, garlic, salt and pepper and pour over the chicken.
3. Bake at 375 degrees F (190 degrees C) for one hour or until sauce is
caramelized.

Charmaine's Dad's Skillet Spaghetti


Ingredients:

2 family size cans of Franco-American Spaghetti
1 lb lean ground beef
1 12-14 oz can of Italian seasoned tomato sauce
1 12 oz can of stewed/ diced tomatoes
1 large green pepper, diced
1 large onion, diced
1 small package of fresh sliced mushrooms
(or 1 8 oz can of sliced mushrooms)

Directions:

Brown hamburger meat in a large skillet. When it is
about half way done, drain excess grease and add
onions green peppers and mushrooms (if they are fresh).
Cook over a medium-low heat until all the ingredients
are cooked. Then, if there is enough room in the skillet,
add the remaining ingredients (including the mushrooms
if they are from a can). Heat over a medium-low fire
until everything is hot.
*If the skillet you are using isn't big enough, transfer
the cooked ingredients into a large pot or a crock pot
to heat and mix all the ingredients

   Charmie's Sweet & Sour Chicken


  4 large chicken breasts
  2 sweet peppers (red, yellow or green), cut into squares or sliced very thin
  1 medium yellow onion, cut into squares or sliced very thin
  4 garlic cloves, minced
  1 large can of diced pineapples
  2 bottles of Sweet & Sour sauce (Kikkoman is good)
  salt & pepper (to taste)
  *any other veggies you would like sautéed and covered in sweet/sour
  sauce

  Sautee chicken and veggies in olive oil (about 2T). Season w/ minced
  garlic, salt and pepper. When chicken is fully cooked, drain excess fat
  and oil. Turn heat to medium low. Stir in Sweet & Sour sauces (I like to
  mix Kikkoman w/ a Hawaiian sweet & sour sauce or Kikkoman w/ a sweet &
  spicy sauce) and pineapple. Cook uncovered until everything is hot.
  Serve over rice.

Cheesy Mushroom-Fish


This is a really good dish, used catfish as that is what i had in freeze, quick and easy. Served it with homemade rice-a-roni that
I added mushrooms too and some store bought frozen Schezwan sauce asparagus.

1 lb frozen haddock fillets (Do not thaw.)
2 Tbs KRAFT Light Zesty Italian Dressing
1 cup sliced fresh mushrooms
1/2 cup KRAFT Shredded Mozzarella Cheese, low moisture, low fat
1 Tbs chopped fresh parsley
HEAT oven to 450°F. Place fish in 13x9-inch baking dish; drizzle with dressing.
BAKE 25 min.; top with mushrooms and cheese. Bake 5 min. or until cheese is melted and fish flakes easily
with fork.
SPRINKLE with parsley.
Servings: 4
Cooking Times
Preparation Time: 5 minutes
Cooking Time: 35 minutes

Chicken Bake Roma


3 ½ lbs of chicken, skinned and cut into 8 pieces.
¼ tsp salt
¼ tsp black pepper.
2 medium zucchini, cut into ¼ inch chunks. (about 4 cups)
2 cups halved mushrooms
1 can (28 oz) whole peeled tomatoes, coarsely chopped.
1 medium yellow onion, chopped (about 1 cup)
3 cloves garlic, finely chopped
2 tsp dried basil
1 bay leaf
Preheat oven to 425. Rub both sides of chicken with salt and pepper. Place chicken in a 13X9 roasting pan.
Bake chicken for 10 minutes. Place on a wire rack. Reduce oven temp to 350.
Meanwhile,in a large bow, combine zucchini, mushrooms, tomatoes, onion, garlic, basil and bay leaf.
Spoon veg. mixture evenly over chicken. Cover pan with foil, bake for 35 minutes. Uncover pan and bake
until chicken is golden and no longer pink, about 40 minutes longer. Remove bay leaf. Serve immediately.


Chicken Enchiladas


1 (4.5 oz) can chopped green chilies
1 (12 oz) can evaorated milk
1 can cream of celery soup
1 can cream of chicken soup
1 onion, chopped
12 lrg. flour tortillas
1 stick (1/2 c) butter or margarine   1 chicken, roasted or boiled, boned and cut into bite size pieces
1 (8 oz) pkg shredded cheese (colby, Jaci or combined)
Chopped olives and tomatoes for garnish (optional)

Sauté onion and chiles in butter or margarine. Add milk and
soups. Simmer.

Dip flour tortillas into sauce mixture then put a layer of chicken
and a layer of cheese in the middle of the tortilla. Roll up
and place in greased 9x13" pan. Repeat with remaining
tortillas.

Pour remaining sauce over the top of the rolled tortillas
and top with cheese.

Bake in 350° oven until hot and bubbly. Garnish with chopped
olives and diced red tomatoes, if desired.

Chicken Elegante


8 slices dried beef
4 whole chicken breasts, boned and halved
10 ¾ oz. can condensed cream of mushroom soup
1 c. dairy sour cream
½ c. slivered almonds
1/3 c. imitation bacon bits

Heat oven to 325º F. Roll slice of dried beef around each half
of chicken breast; arrange in a 13x9" baking dish or 3-quart
cassrrole. In small bowl, combine soup and sour cream; pour
over chicken. Sprinkle with almonds and imitation bacon bits.
Bake covered at 325º F. for 1¼ to 1½ hours or until chicken is
tender.

Chicken Marsala

2 Boneless skinless chicken breast halves 2 tbs flour
3/4 tsp minced fresh basil or 1/4 tsp dried basil
dash salt and pepper
2 tbs butter, divided
2.1/4 c sliced fresh mushrooms
1 garlic clove, minced
1/2 c Marsala wine or chicken broth
1.1/2 tsp lemon juice
2 tbs grated Parmesan cheese

Flatten chicken to 1/2" thickess. In a resealable plastic
bag, combine the flour, basil, salt and pepper. Add chicken,
one piece at a time, and shake to coat.

In a large skillet over med. het, cook chicken in 1 tbs
butter for 4-5 min. on each side or until juices run clear.
Remove and keep warm.

In the same skillet, saute mushrooms and garlic in
remaining butter for 4-5 min or until tender. Add the wine
or broth and lemon juice, stirring to loosen browned bits
from pan. Bring to a boil; cook until liquid is reduced by
a third.

Return chicken to the pan. Sprinle with Parmesan cheese.
Reduce heat; simmer, uncovered, for 1-2 min. or until heated through.
2 servings.

I did use a bit of olive oil with the butter to help reduce the
browning of the butter.

Chicken Milan


8 oz. uncooked linguine
1 tbs minced garlic
3 tbs olive oil, divided
1/2 tsp dried parsley flakes
1/2 tsp pepper, divided
1/4 c flour
1 tsp dried basil
1/2 tsp salt
2 eggs
1.1/2 lbs boneless skinless chicken breasts, cut into strips

Cook linguine according to pkg directions. In a large skillet, sauté
garlic and 1 tbs oil for 2-3 min. or until golden; stir in parsley and 1/4 tsp
pepper. remove to a small bowl and set aside.

In a shallow bowl, combine the flour, basil, salt and remaining
pepper. In another shallow bowl, beat the eggs. Dredge chicken strips
in flour mixture, then dip in eggs.

In the same skillet, cook chicken in remaining oil over med-high heat for
8-10 min. or until juices run clear. Drain linguine and place on a serving
platter.

Pour reserved garlic mixture over linguine and toss to coat; top with
chicken.

Chicken Paprikash With Dumplings


1 (4 lb.) ready to cook roasting chicken, cut up
3 T. flour
2 1/4 t. salt
1/4 t. pepper
6 T. salad oil
2 T. paprika
3 large onions, sliced (3 cups)
1 can condensed chicken broth, undiluted

Dumplings:
2 c. pkg. biscuit mix
3/4 c. milk
1 c. dairy sour cream
1 T. chopped parsley

1. Wash chicken; pat dry with paper towels.
2. On waxed paper, combine flour, 2 1/4 t. salt, and the pepper; use to
coat chicken well. Reserve remaining flour mixture.
3. In 4 T. hot oil in 6 qt. Dutch oven, brown chicken, a few pieces at a
time; remove as they are browned.
4. Add remaining oil to pan; stir in paprika. Add onion, and sauté;
until tender, about 5 minutes. Stir in reserved flour mixture until
well blended. Gradually stir in chicken broth; bring to boiling
stirring.
5. Add browned chicken and carrots. Simmer, covered, 45 minutes, or
until chicken is tender.
6. Meanwhile, make Dumplings; In med. size bowl, combine biscuit mix,
salt, and milk. Mix with fork until well blended.
7. Drop batter by rounded tablespoonfuls on boiling stew; cook over low
heat, uncovered, 10 minutes. Cover tightly, and cook 10 to 15 minutes
longer.
8. Carefully remove dumplings. Gradually stir sour cream into chicken
gravy, heat, but do not boil. Spoon chicken and gravy onto platter.
Top with dumplings, and garnish with parsley. Makes 4 to 6 servings.

Chicken Piccata


8 Small or 4 Large (cut in half) Boneless skinless chicken breast halves
1/2 c egg substitute
2 tbs + 1/4 c dry white wine or chicken broth, divided
5 tbs lemon juice, divided
3 garlic cloves, minced
1/8 tsp hot pepper sauce
1/2 c flour
1/2 c grated Parmesan cheese
1/4 c minced fresh parsley
1/2 tsp salt
3 tsp olive oil, divided
2 tbs butter

Flatten chicken to 1/4" thickness. In a shallow dish, combine
the egg substitute, 2 tbs wine or both, 2 tbs lemon juice, garlic
and hot pepper sauce. In another shallow dish, combine the flour,
Parmesan cheese, parsley and salt. Coat chicken with flour mixture,
dip in egg substitute mixture, then coat again with flour mixture.

In a large nonstick skillet, brown half of the chicken breasts in
1.1/2 tsp oil for 3-5 min on each side or until juices run clear.
Remove chicken and keep warm. Drain drippings. Repeat with
remaining chicken and oil. Remove chicken and keep warm.

In the same pan, melt butter. Add remaining wine or broth
and lemon juice. Bring to a boil. Boil, uncovered, until reduced
by a fourth. Drizzle over chicken. 8 servings.

246 calories, 8 g fat (4g sat.fat), 79 m cholesterol, 398 mg sodium,
8 g carbohydrate, trace fiber 32 g protein.


  Crusted Chicken Breasts


  Prepare:
  2 boneless, skinless chicken breast halves (6-8 oz each)

  For the Dipping Mixture
  Blend:
  2 egg whites
  2 tsp cornstarch
  Juice of 1/2 lemon

  For the Crusting Mixture
  Combine:
  1 c. coarse dry bread crumbs**
  1/2 c Parmesan cheese, grated
  1 tbs. chopped fresh parsley
  1 tsp. kosher salt
  1/4 tsp ground black pepper
  Zest of one lemon, minced

  Saute Cicken In:
  3 tbs. olive oil

  Preheat oven to 450°

  Prepare Chicken breasts, cutting each breast in half lengthwise
  and pounding to even out the thickness of the chicken breast.

  Blend egg whites, cornstarch and lemon juice with a fork in a wide,
  shallow dish; set aside.

  Combine bread crumbs, parsley, salt, pepper, and zest in a second
  wide, shallow dish. Crust chicken beasts by first dipping into egg mixture
  and then into crumbs. Let chicken rest at room temperature on a cookie rack
  for 20-30 min. to set crust.

  Saute chicken in oil in a large, nonstick, ovenproof skillet over medium-high
  heat for about 3 min. or until golden brown and crisp. Carefully turn with a
  spatula, and transfer the skillet to the oven to finish cooking. Roast chicken
  just until done, about 8 more min.

  **You want to use a rustic bread that is chewy, yet fairly soft crust, ex. Ciabatta.

  Also, when laying chicken in pan lay it in towards you so the crumbs that may fall
  will be laying under the chicken.

Recipe Source: Cuisine at Home

   Dijon Mushroom Beef


  1/2 lb. fresh mushrooms, sliced
  1 med. onion, sliced
  2 tsp live or canola oil
  1 lb boneless beef sirloin steak, thinly sliced
  1 (10.3/4) oz. can reduced-fat reduced sodium
      condensed cream of mushroom soup, undiluted
  3/4 c. fat free milk
  2 tbs Dijon mustard
  hot cooked yolk free noodles, optional

  In a large nonstick skillet, aute mushrooms and onion in oil until tender.
  Remove and set aside. In the same skillet, cook bee until no longer pink.
  Add the soup, milk, mustard and mushroom mixture. Bring to a boil.
  Reduce heat; cook and stir until tickened. Serve over hot cooked noodles
  if desied. 4 sevings.

  Recipe Source: Taste of Home Light & Tasty Annual Recipes 2003

Chicken Scaloppine


Scaloppine are cuts of meat pounded thin and cooked about 6 minutes. For a beautifully browned crust, make sure the pan and oil are hot the chicken should hiss as it hits the pan.
Ingredients
4 (6-ounce) skinless, boneless chicken breast halves
1 large egg white
2 tsp water
1/2 cup Italian-seasoned breadcrumbs
2 tsp olive oil, divided
1/2 cup fat-free, less-sodium chicken broth
1 Tbs fresh lemon juice
Procedure
1. Place chicken between 2 sheets of plastic wrap. Pound to 1/4-inch thickness using a meat mallet or small heavy skillet.
2. Combine egg white and water in a shallow dish, stirring with a whisk Place breadcrumbs in another shallow dish. Dip each chicken breast half in egg mixture; dredge in breadcrumbs.
3. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add half of chicken pieces to pan. Cook 3 minutes on each side or until golden. Transfer to a plate; cover and keep warm. Repeat procedure with remaining oil and chicken pieces.
4. Add broth and lemon juice to pan, stirring to loosen browned bits. Cook over high heat 2 to 3 minutes or until reduced to 1/4 cup. Drizzle sauce over chicken. Yield: 4 servings (serving size: 1 chicken breast half and about 1 tablespoon sauce).
Servings: 4
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Source
Source: Cooking Light 5 Ingredient 15 min Recipes October

Chicken with Lemon Sauce


For Chicken:
4 boneless skinless chicken breast halves
1/2 c flour
1/2 c grated Parmesan cheese
3/4 tsp salt
1/2 tsp pepper
3 eggs
2 tbs butter
2 tbs olive oil

Sauce:
2 tbs flour
3/4 tsp salt
1/2 tsp pepper
1.1/2 c chicken broth
1 c apple juice
2 tbs butter
2 tbs lemon juice
2 tbs minced fresh parsley

Flatten chicken to 1/4" thickness. In a shallow
bowl, combine flour, Parmesan cheese, salt and pepper.
In another bowl, beat the eggs. Dip chicken into the
eggs then into the flour mixture.

In a skillet, cook chicken in butter and oil over
med heat till juices run clear and chicken is golden.
Remove and keep warm.

In a small bowl, combine the first 4 sauce ingredients,
mix until smooth. Deglaze skillet with apple juice. Stir
broth mixture and add to the skillet. Bring to a boil; cook
and stir for 1-2 min. or until thickened and bubbly.

Stir in lemon juice; cook for 1 min. Add parsley and
butter; cook and stir until butter is melted. Serve over
chicken.

Chicken with Mushroom Cream Sauce


1 5-pound roasting chicken, cut into serving pieces
Flour, salt and pepper
1 cup grapeseed oil, or olive oil (or other high smoke point oil)
Butter
1/4 cup rich chicken broth
1 small onion, chopped
1/2 pound fresh mushrooms, sliced
1 clove of garlic, crushed
1/2 cup sour cream
1/2 cup heavy cream
Salt and pepper
Note: If you don't have some homemade chicken stock available, you
can simmer the giblets (gizzards and heart, not the liver) and neck
in a cup or two of water to make some stock.
Also, you may want to double the sauce.

Put a cup of flour, a teaspoon of salt and half a teaspoon of pepper
in a brown paper bag. Piece by piece, put a piece of chicken in the
bag and shake to coat the chicken with flour mixture.

Preheat the oven to 350°F. On the stovetop, in a large frying pan,
heat oil to medium high heat. Place the chicken pieces in the pan.
Watch the oil carefully, you don't want the oil to be so hot as to
burn the chicken, you just want to lightly brown it. Brown the chicken
pieces on all sides, turning when necessary.

Butter a roasting pan generously. Arrange the chicken pieces in it,
pour broth over it, and bake at 350°F until the chicken is tender and
cooked, about 40-50 minutes for pieces from a 5-pound chicken. You know
that the chicken is done by poking a thigh with a meat fork (the thigh
meat is dark meat and takes longer to cook than white breast meat). If
pink or red juice runs out of the hole made by the fork, the chicken is
not done. If only clear juice runs out, the chicken is done.

About 20 minutes before the chicken is expected to be done, start
cooking the onions and mushrooms. In the same frying pan as was used
to cook the chicken, empty the pan of all but 2 Tbsp of oil. Add the
onions to the pan and sauté on medium heat until softened. Add the
crushed garlic clove and the mushrooms and cook until mushrooms are no
longer crisp. Remove and discard the garlic, and add the sour cream and
the heavy cream to the onions and mushrooms. Lower the heat. Keep warm,
but do not boil. Salt and pepper to taste.

When the chicken is done, remove from oven. Serve on a platter with the
mushroom sauce spooned over it, or served on the side.
Serves 6 to 8.
Serve with noodles, rice, or Spanish rice.

Chops with Mushroom Gravy


1/2 c. all-purpose flour
1 to 2 tsp. paprika
1.1/2 tsp. salt
1/4 tsp. pepper
6-8 boneless pork loin chops (1" thick)
1/4 c. butter or margarine
1 med. onion, chopped
1/2 c. chopped green pepper
1 c. (4 oz.) mushroom stems and pieces, drained
2 c. milk
2 tbs. lemon juice
Hot Mashed Potatoes
In a large resealable plastic bag, combine the first four ingredients.
Add pork chops, one at a time, toss to coat. Set remaining flour
mixture aside. In a large skillet, sauté chops in butter until golden
brown; transfer to a greased 13" x 9" x 2" baking dish. In the
same skillet, sauté the onion, green pepper and mushrooms until
tender. Stir in reserved flour mixture; gradually add milk until
blended. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in lemon juice. Pour over chops.
Cover and bake at 350 degrees for 50-60 minutes or until the
meat is no longer pink. Serve with potatoes. Yield: 6-8 servings.

Chicken with Tomatoes and Mushrooms


Prep: 20 minutes Total: 50 minutes
Also known as chicken cacciatore, this rustic stew cooks in a rich tomato mushroom sauce. Serve
over rice or with a thick slice of crusty bread.

Ingredients
Serves 4.

4 boneless, skinless chicken breast halves, about 1 1/2 pounds
Coarse salt and ground pepper
1 tablespoon olive oil
1 pound mushrooms, trimmed and quartered
2 garlic cloves, minced
1 can (14.5 ounces) stewed tomatoes
1/4 teaspoon dried oregano
1 sm can tomato sauce , optional
cooked rice

Directions
Season chicken with salt and pepper. In a large (5-quart) saucepan
with a tight-fitting lid, heat oil over medium-high heat; swirl
to coat bottom of pan. Cook chicken, turning when it easily releases
from the pan, until golden, 4 to 6 minutes. Transfer to a plate.

Add mushrooms; cover, and cook until softened, about 5 minutes.
Add garlic, tomatoes, tomato sauce, and oregano. Reduce heat
to medium-low; cook, covered, until tomatoes have broken down,
10 to 15 minutes.

Return chicken and any accumulated juices to pan; cover, and
cook until chicken is opaque throughout, 4 to 6 minutes.
Turn chicken to coat with sauce, and serve over cooked rice.

Country Cornish Hens

2 Cornish hens, halved, skinned
For the marinade:
4 cloves garlic, minced
3 Tbs balsamic vinegar or red-wine vinegar
2 tsp olive oil
1 tsp dried rosemary
1/4 tsp hot pepper sauce
1/8 tsp ground cumin
1/8 tsp dried oregano
1/8 ground black pepper
To prepare marinade, in a shallow glass dish, combine garlic, vinegar, oil, rosemary, hot pepper sauce,
cumin, oregano, and pepper. Mix well. Add hens, turning to coat. Cover with plastic wrap and refrigerate for
30 minutes.
Preheat the broiler. Line broiler pan with foil. Remove hens from marinade. Place hens, meat side down, on
prepared pan. Discard marinade.
Broil hens 4 inches from heat, turning once, until cooked through and juices run clear when thigh joint is
pierced with a knife, about 20 minutes.
Servings: 4

Crispy Crusted Red Snapper


1 c tomato, seeded, chopped
1 c leeks, thinly sliced
1/2 c green bell pepper, chopped
1 tbs garlic, minced
4 red snapper fillets (6oz each), boned and skinned,
also can use flounder or tilapia
1/2 c coarse bread crumbs
1/2 c parmesan cheese, grated
1/2 c plain potato chips, crushed
1/2 tsp paprika
1/4 tsp cayenne
2 tbs. unsalted butter, melted
1 tbs scallion, thinly sliced

Preheat oven to 450°.

Combine first four ingredients in a bowl. Spread on a baking
sheet coated with cooking spray.

Arrange fillets on top of vegetables; season with
salt and pepper to taste.

combine crumbs and next four ingredients; toss
with melted butter. Divide crumb mixture evenly
over each fillet, pressing into the fish. Bake
20 min. or until fillets flake easily when tested
with a fork.

Sprinkle with scallion and serve with lemon wedges.

Easy Garlic Broiled Chicken


Yield: 4 servings.

INGREDIENTS:
1/2 cup butter
3 tablespoons minced garlic
3 tablespoons soy sauce
1/4 teaspoon black pepper
1 tablespoon dried parsley
8 boneless chicken thighs, with skin
dried parsley, to taste

DIRECTIONS:
Preheat the oven broiler. Lightly grease a baking pan.
In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and
parsley. Cook 2 minutes on High in the microwave, or until butter is melted.
Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the
mixture for basting.
Broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally
and basting with remaining butter mixture. Sprinkle with parsley to serve.

Easy Roasted Chicken Thighs with Lemon and Oregano

I would double the sauce on this when making it if you prefer extra sauce.

Ingredients
1 lemon
4 large or 8 small skin-on -- boneless chicken thighs
Kosher salt and freshly ground black pepper
3 teaspoons olive oil -- divided
3 sprigs oregano
1 tablespoon minced shallot
1/2 garlic clove -- minced
1/8 teaspoon crushed red pepper flakes
1/4 cup dry white wine -- (such as Sauvignon Blanc)
1/2 cup low-sodium chicken broth

Procedure
Preheat oven to 425 degrees. Very thinly slice half of lemon; discard any seeds. Cut remaining lemon half into 2 wedges.

Season chicken thighs with salt and pepper.

Coat a large room-temperature skillet with 1 teaspoon oil. Add chicken, skin side down. Place skillet over medium heat and cook, letting skin render and brown, and pouring off excess fat to maintain a thin coating in pan, until chicken is cooked halfway through, about 10 minutes.

Scatter half of lemon slices over chicken and half on bottom of skillet (the slices on top of the chicken will soften; those in the skillet will caramelize). Transfer skillet to oven, leaving chicken skin side down. Roast until chicken is cooked through, skin is crisp, and lemon slices on bottom of skillet are caramelized, 6-8 minutes.

Transfer chicken pieces, skin side up, and caramelized lemon slices from bottom of skillet to a warm platter. (Leave softened lemon slices in the skillet.)

Return skillet to medium heat. Add oregano sprigs, shallot, garlic, and red pepper flakes; cook, stirring frequently, until fragrant, about 1 minute. Remove skillet from heat. Add wine; cook over medium heat until reduced by half, 1-2 minutes. Add broth; cook until thickened, about 3 minutes.

Squeeze 1 lemon wedge over and season sauce with salt, pepper, and juice from remaining lemon wedge, if desired. Drizzle with 2 teaspoons oil. Return chicken to skillet, skin side up, to rewarm.

Serve topped with caramelized lemon slices.

Source
Web Page: http://www.today.com/food/easy-roasted-chicken-thighs-lemon-oregano-1D79899183

Eggplant Parmesan


Ingredients:
4 cups Basic Marinara**
2 cups (1 8-oz. package) fresh mushrooms, sliced
1 red bell pepper, chopped - optional
3 medium eggplant, peeled and cut into 1/2-inch slices
olive oil cooking spray
garlic powder and salt
1 1/2 cups (6 oz.) grated Frigo Truly Light Mozzarella cheese
or other reduced fat mozzarella cheese
(2 grams fat per 1 oz. serving or less)
1/2 cup (2 oz.) grated light Monterey Jack cheese
(5 grams fat or less per 1 oz.serving)
1/3 cup (1.5 oz.) freshly grated Parmesan cheese
1 egg white, lightly beaten

Method:

1. Prepare Basic Marinara Sauce according to recipe directions,
adding sliced mushrooms and pepper along with tomatoes.

2. Preheat oven to 450º F. Lightly spray several large baking sheets
with cooking spay. Arrange eggplant slices in a single layer on baking
sheets; spray top of eggplant lightly with cooking spray and dust with
garlic powder and salt. Bake for 15 - 20 minutes or until lightly browned
and tender. Remove from oven and set aside to cool.

3. Mix mozzarella, Monterey Jack and Parmesan cheeses together with
beaten egg white in a medium size bowl. Cover cheese mixture and set
aside.

4. Reduce oven to 350º F. Lightly spray a 9- by 13-inch baking dish with
cooking spray. Place a single layer of eggplant in bottom of dish and cover
eggplant with ½, approximately two cups of sauce topped with ½ of the
cheese mixture. Place a second layer of eggplant over cheese mixture
and cover with remaining sauce. Cover remaining cheese mixture and set
aside.

5. Cover baking dish with foil and bake for 30 to 45 minutes or until bubbling.
Remove from oven; uncover and top with remaining cheese mixture. Allow to sit
5 to 10 minutes before serving to allow top layer of cheese to melt.

Yield: 8 servings at approximately 175 calories; 5 grams total fat; 2.7 grams
saturated fat; 19 milligrams cholesterol; 21.8 grams carbohydrate; 6.5 grams
dietary fiber; 14.8 grams protein; 545 milligrams sodium.

BASIC MARINARA


Ingredients:
1 cup dry white or a light bodied red wine
2 6-oz. cans tomato paste
1 28-oz. can ready cut roma or regular tomatoes or
2 lb. fresh roma or regular tomatoes,
peeled and seeded
1 medium red or yellow onion, chopped
2 large cloves fresh garlic, pressed or minced
2 to 3 tablespoons fresh basil (1 tablespoon dry)
1 tablespoon fresh oregano (1/2 tablespoon dry)
1 to 2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon garlic powder
6 to 8 shakes chili powder or cayenne pepper
fresh ground black pepper to taste
1/2 teaspoon extra virgin olive oil
olive oil cooking spray

Method:

1. Lightly spray a 4-quart stock pot with olive oil cooking spray and
preheat on medium. Sauté garlic 2 to 3 minutes or until lightly golden.
Add tomatoes and all remaining ingredients, except fresh basil and
olive oil.

2. Simmer sauce for 1 to 4 hours. Add basil and olive oil to sauce a few
minutes before end of cooking time. If sauce become too thick add a
little water.

Note: For a lighter garlic flavor, add garlic to sauce along with the other
ingredients rather than sautéing it first.

Yield: 7 cups or 14 1/2-cup servings at 44 calories; 0.6 gram total fat;
0.1 gram saturated fat; 0 cholesterol; 9.5 grams carbohydrate; 2 grams
dietary fiber; 1.8 grams protein; 232 milligrams sodium.

***Note: Could use commercial sauce if you prefer or your own
spaghetti sauce.

Fish Tacos

This is very good, I have used in place of the chili powder a spicy  Mrs. Dash no salt seasoning which was also very good.

This is a featured recipe taken from The Biggest Loser 30-Day Jump Start by Cheryl Forberg, RD.
Season 1 contestant Gary Deckman loved these fish tacos. In his own words: "Oh boy, are these good!"
Fish:
1 pound orange roughy or other boneless, skinless fish fillet, such as red snapper
3 tablespoons lime juice
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon chili powder (optional)
Tacos:
8 whole grain high-fiber tortillas or stone-ground corn tortillas
1/2 avocado, diced and lightly mashed
1/3 cup shredded low-fat Mexican or pepper Jack cheese
1/2 cup tomato salsa
4 tablespoons chopped fresh cilantro
1 1/2 cups finely shredded cabbage
Hot sauce (optional)
To make the fish: Place the fish in a shallow baking dish and sprinkle with the lime juice, paprika, salt, black pepper, and chili powder (if desired). Cover, refrigerate, and marinate for about 30 minutes.
Preheat the grill to medium-high heat (or preheat the oven to 375°F).
Lightly coat a 24" x 12" piece of foil with olive oil cooking spray. Place the fish in a single layer in the center of the foil. Fold the foil over and fold the ends upward to seal in the fish. Place the foil packet on the preheated grill. Cook for 7 to 10 minutes, or until the fish is opaque. Remove from the grill.
To assemble the tacos: Wrap the tortillas in foil and place them on the grill to warm for 2 minutes. Spread about one-eighth of the mashed avocado on each tortilla and top with one-eighth of the fish. Sprinkle each with cheese, salsa, cilantro, cabbage, and hot sauce, if desired. Serve with glasses of ice water garnished with a slice of orange and a sprig of fresh mint.
Makes about 8 (1-taco) servings
Per serving: 140 calories, 18 g protein, 13 g carbohydrates (1 g sugars), 5 g fat (less than 1 g saturated), 30 mg cholesterol, 8 g fiber, 480 mg sodium

Fish Tacos


Slaw Ingredients:
2 tbs. fresh lemon juice divided
1 tsp olive oil
1 tsp sugar
1.1/4 c slaw mix
1/2 jalapeno, seeded and thinly sliced

Tartar Sauce Ingredients:
1/2 c mayo
2 tbs sweet pickle relish
1 tbs fresh lemon juice
2 tsp prepareed horseradish
1 tsp lemon zest, minced (less if using dried lemon peel)

Fish Batter Ingredients:
1/2 c flour
1 tsp salt
1/2 tsp baking powder
1/2 c club soda
1 tbs tabasco
1 c panko crumbs

6 oz. cod, haddock or halibut. (I used Dover Sole, as that is what i could get
my hands on and it worked fine), cut down to tenders.
4 (5") corn tortillas
oil for frying

Dip fish pieces into batter, then dredge in panko crumbs, shaking off excess.
Let rest while preparing slaw an tartar sauce.

For the slaw, whisk the first 3 ing. together. Drizzle dressing over slaw mix and pepper.
Cover and chill.

For the tartar sauce, combine all ingredients in a bowl, cover and chill.

Deep fry tortillas into taco shaped shells.

Fish batter, whisk flour, salt and baking powder together. Add club soda and tabasco;
whisk until combined. Spread panko crumbs in shallow dish.

Heat oil to 375° in a skillet. Fry the fish in oil in batches until brown, 1-2 min per
side; drain on a paper towel.

Assemble tacos, place slaw in tortillas, then top with fish and tartar sauce.

Five-Spice Roast Chicken

This chicken gets its complex flavor from just a teaspoon of Chinese five-spice powder (a pre-made mix of fennel seeds, Szechuan
peppercorns, star anise, cloves, and cinnamon). Marinate the chicken overnight, then pop it into the oven the next day
4 garlic cloves, pressed
2 tablespoons coarse kosher salt
2 tablespoons extra-virgin olive oil
1 teaspoon Chinese five-spice powder*
1 cut-up chicken (8 pieces; about 3 1/2 pounds)
1 large onion, peeled, cut into 16 wedges
*A spice blend that usually contains ground fennel seeds, Szechuan
peppercorns, cinnamon, star anise, and cloves; available in the spice
section of most supermarkets.
Combine garlic, salt, olive oil, and Chinese five-spice powder in large bowl. Add chicken pieces; turn to coat.
Cover and chill at least 1 hour or overnight.
Preheat oven to 425°F. Arrange onion wedges in 13x9x2-inch roasting pan. Arrange chicken, skin side up,
atop onions. Roast until chicken is cooked through, basting occasionally with pan juices, about 50 minutes.
Remove chicken from oven and let rest 10 minutes. Arrange chicken and onions on platter and serve.
Servings: 4

Flank Steak Stir-fry


6 tsp. cornstarch
1 c. beef broth
3 tbs. soy sauce
3/8 tsp pepper
1 lb. flank steak, cut into 1/4" strips
1.1/2 c. broccoli florets
1 c. sliced fresh mushrooms
1 julienned sweet red pepper
1/2 c. julienned carrot
1/4 tsp. ground ginger
2 tbs. veg. oil
Hot Cooked Rice

In a small bowl, combine the cornstarch, broth, soy
sauce an pepper until smooth; set aside. In a skillet stir
fry the beef, broccoli, mushrooms, red pepper, carrot and
ginger in oil until meat is no longer pink and vegetables
are crisp tender. Stir broth mixture; add to the skillet.
Bring to a boil; Cook and stir for 2 min. or until
thickened. Serve over rice. 4 servings.

Flounder with Shrimp Stuffing (altered)

The delicious shrimp-herb stuffing makes this fish recipe company-special. But it really isn't hard to make. Our family enjoys fish, and we eat it often. —Marie Forte, Raritan, New Jersey
Source: tasteofhome.com
Web Page: http://www.tasteofhome.com/recipes/Flounder-with-Shrimp-Stuffing
Servings: 6
Ingredients
Stuffing:
6 tablespoons I can't believe it's not butter light
1 small onion -- finely chopped
1/4 cup finely chopped celery
1/4  cup finely chopped green pepper
1 pound uncooked shrimp -- peeled, deveined and chopped
1/4 cup beef broth, low sodium
1 teaspoon diced pimientos -- drained
1 teaspoon Worcestershire sauce
1/2 teaspoon dill weed
1/2 teaspoon minced chives
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup soft bread crumbs, wheat -- (1-1/2)
Fish:
6 flounder fillets (3 ounces each )
5 tablespoons
i can't believe it's not butter light
2 tablespoons lemon juice
1 teaspoon minced fresh parsley
1/2 teaspoon paprika
Salt and pepper -- (to taste)
Procedure
In a large skillet, melt butter. Add the onion, celery and green pepper; saute until tender. Add shrimp; cook and stir until shrimp turn pink. Add the broth, pimientos, Worcestershire sauce, dill, chives, salt and cayenne; heat through. Remove from the heat; stir in bread crumbs. Spoon about 1/2 cup stuffing onto each fillet; roll up. Place seam side down in a greased 13-in. x 9-in. baking dish. Drizzle with butter and lemon juice. Sprinkle with seasonings. Bake, uncovered, at 375° for 20-25 minutes or until fish flakes easily with a fork. Yield: 6 servings.
Tips
I would cut down on the butter and lemon juice that is used to put over the fish, it was just too much.
Preparation Time: 30 minutes

Glazed Cornish Hen with Rice Pilaf


1 c cooked white rice
1 c cooked wild rice
1/2 c chopped peeled tart apple
1/4 c white wine or apple juice
2 tbs slivered almonds
1/4 tsp salt
1/4 tsp poultry seasoning
dash of curry powder
1/4 c peach preserves
1 tbs Dijon mustard
1 tsp prepared horseradish
1/4 tsp dried tarragon
1 Cornish game hen (20 oz), split lengthwise

In a bowl, combine the first eight ingredients;
set aside. In a saucepan, combine the preserves,
mustard, horseradish and tarragon. Cook and stir
over medium heat until preserves are melted.
Carefully loosen skin around hen breast, thighs
and drumsticks. Set aside 1/4 c glaze; spoon remaining
glaze under skin.

Place the rice mixture in two mounds in a 11"x7"x2"
baking dish coasted with nonstick cooking spray;
arrange hen halves skin side up over rice. Bake,
uncovered, at 400° for 45-55 min. or until meat
juices run clear. Let stand for 10 min before serving.
Warm reserved glaze; brush over hen halves.
(I put all the sauce over the hens and baked it on
instead of brushing on afterward or putting under
the skin.)

Taste of Home Light & Tasty Annual 2003



Glazed Pork Medallions


1 pork tenderloin (1-1/4 lbs)
1/4 tsp salt
1/3 c reduced-sugar orange marmalade
2 tsp cider vinegar
2 tsp Worcestershire sauce
1/2 tsp minced fresh gingerroot
1/8 tsp crushed red pepper flakes

Cut pork into 1" slices and flateen to 1/4" thickness; sprinkle
with salt. In a large nonstick skillet coated with nonstick
cooking spray, cook pork in batches over med-high heat until
juices run clear. Reduce heat to low; return al lmeat to the pan.
Combine the remaining ingredients; pour over the pork and turn
to coat. Heat through.

Glazed Salmon


1/2 c olive oil
1/3 c molasses
2 tsp minced garlic
1.1/2 tsp grated lemon peel
4 salmon fillets (6oz each)

In a small bowl, combine the oil, molasses, garlic
and lemon peel; set aside half of the mixture for serving. Bake in 375 degree
oven for 10 to 20 minutes or until fish flakes easily, basting with remaining
sauce. Server with the sauce you set aside.

Gremolata Rubbed Roast Beef and Roasted Potatoes & Kummelweck Sandwich


1.1/2 lb russet potatoes, peeled and sliced into thick slices

Combine: (Gremolata)
3/4 c chopped fresh parsley
1/4 c fresh thyme leaves
1 whole head garlic, peeled
3 tbs olive oil
1 tbs kosher salt
zest of one lemon, chopped

Beef:
2 tbs oil oil
2 eye round roasts (2-3 lb each)

Preheat oven to 400° with rack on the bottom.
Parboil potatoes in salted water for 15-20 min. Drain,
Reserving the water for gravy.

Combine all gremolata ingredients in a large resealable plastic bag. With
the flat side of a meat mallet, crush the garlic cloves with the herbs.
(I put the parsley, before chopping, and the garlic in a food processor
and chopped it until the garlic was chopped up.)

Sear seasoned roasts in oil in a large roasting pan until brown.

Remove roasts; top with gremolata. It wont stick well, so
just pat it on top of each roast.

Arrange potatoes in 1/2 the pan and place the meat on the other side.

Roast meat and potatoes for 45 min. Cook until the meat reaches
desired doneness. 130-135° for med.

Scrape gremolata from the roasts into the roasting pan.
Remove meat and potatoes allow
roasts to rest for 15 mins before carving.

Gravy


Saute:
1 c yellow onion, diced

Deglaze with:
1/4 dry red wine

Sprinkle in:
3 tbs flour

Gradually whisk in; simmer;
2 c reserved potato water
1 can (14oz) low sodium beef broth

Finish with; strain;
2 tbs unsalted butter
1 tbs balsamic vinegar
salt and pepper to taste
meat juices from the roasts

Saute onion with the gremolata from the beef in the roasting pan.
You may need to be on 2 burners.
Cook until onion softens.

Deglaze with wine, scraping the pan. Simmer to evaporate liquid.

Sprinkle flour over the onion mixture-it will be pasty.

Gradually whish in reserved potato water and beef broth,
Whisk constantly to prevent lumps.
Simmer until slightly thick about 5 min.

Finish gravy with butter, vinegar seasonings, and any juices
that have accumulated as the roasts have
rested. Strain, then serve with sliced beef and roasted potatoes.

The following is a recipe to use up any leftover roast beef.
Kummelweck Sandwich

For the rolls

Brush with 2 beaten eggs:
6 kaiser rolls, split

Sprinkle on tops:
2 tbs caraway seeds

For the Jus
Saute in 1 tbs olive oil and 1 tbs butter
1 c yellow onion, chopped

Add, reduce and strain;
4 c low-sodium beef broth
1/2 c dry white wine
2 tbs garlic, chopped
2 tsp minced fresh thyme

Warm in Jus:
1.1/2 lb leftover roast beef, thinly sliced

Serve with;
prepared horseradish and jus

Preheat oven to 375°.

Brush kaiser roll top with egg.

Sprinkle caraway generously on rolls. Bake 5 min.

Saute onion for the jus in oil and butter until golden brown.

Add remaining jus ingredients and simmer over med-high heat
until reduced by half,
about 15 min. Strain; return jus to pan.

Warm sliced beef in the jus-dip, don't simmer them in the jus.
Arrange slices on the bottom half of the roll. Dip the underside
o f the roll tops into the jus and place on top of the beef.

Serve with horseradish and a side of hot jus.

Hamburger Gravy


INGREDIENTS
1 pound ground beef
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup milk + may need extra to thin to your liking
1 can (4 ounces) mushroom stems and pieces, drained
1-1/2 teaspoons beef bouillon granules
Add chopped onion to taste when frying hamburger
3 cups hot cooked mashed potatoes


Approx. 4 servings

DIRECTIONS
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in
the soup, milk, mushrooms and bouillon. Reduce heat. Simmer, uncovered, for
10-15 minutes or until heated through, stirring occassionally. Serve over mashed
potatoes. Yield: 4 servings.

Hamburger Supper


1 lb ground beef
1.1/2 c water
1/2 tsp poultry seasoning
1/4 tsp pepper
1 envelope brown gravy mix
1 med onion, sliced and separated into rings
1 med carrot, sliced
2 med. potatoes, sliced
1 c. (4 oz) shredded cheddar cheese

In a large skillet, cook beef over med. heat
until no longer pink; drain. Stir in the water,
poultry seasoning and pepper. Bring to a boil.
Stir in gravy mix. Cook and stir for 2 min.
or unti lslightly thickend.

Arrange the onion, carrot and potatoes over beef.
Reduce heat; cover and simmer for 10-15 min or
until vegetable are tender. Sprinkle with cheese.
Cover and cook 3-5 min longer or until cheese is
melted. Approx 4 servings.

Hens In A Basket


2 Cornish Hens, Cut in half
1 c. uncooked inst. rice
1 c. milk
1-4 oz. can mushroom pieces
1 can Cream of Mushroom Soup
1 pkg. dry onion soup mix
1 pkg. chicken stuffing mix
Make stuffing on stove according to directions.
Set aside. Combine rice, milk, mushrooms, soup and mix in
bottom of baking dish. Lay Cornish hen halves on mixture.
Put stuffing on top of the hens. Bake at 350 degrees for
1-1.1/2 hours.

Herb Dumplings with Pork Chops


1 can (10.3/4 oz) condensed cream of mushrooms soup, undiluted
1 can ( 4 oz) mushroom stems and pieces, undrained
1/2 c water
1/2 tsp rubbed sage
6 bone in pork loin chops (1/2" thick)
2 tbs veg. oil
1 med onion, sliced

Dumplings:
1.1/2 c flour
2 tsp baking powder
3/4 tsp salt
1/2 tsp celery seed
1/2 tsp rubbed sage
3 tbs shortening
3/4 c milk
1 tbs minced fresh parsley

In a bowl, combine the soup, mushrooms, water and sage; set aside.
In a large skillet, brown the pork chops on both sides in oil; top
with onion. Pour soup mixture over top. Bring to boil; reduce heat.

For dumplings, combine the flour, baking powder, salt, celery seed
and sage in a bowl. Cut in shortening until mixture resembles
coarse crumbs. Stir in milk just until moistened.

Drop by 1/4 cupfuls onto simmering soup mixture; sprinkle with
parsley. Simmer, uncovered, for 15 min. Cover and simmer 15 min.
longer or until a toothpick inserted in a dumpling come out clean.
(Do not life lid/cover while simmering) 6 servings.

Honey Mustard Chicken


Honey Mustard Dressing/Marinade
(note you may want to make extra)

1/2 c. Grey Poupon Dijon Mustard
1/2 c. Honey
1.1/2 tsp. vegetable oil
1/2 tsp. lemom juice

Chicken:
4 skinless boneless chicken breast
2 c sliced mushrooms
1 tbs butter
salt & pepper
Parpika
8 slices bacon, cooked (do not crumble it)
1 c shredded Mont. Jack Cheese
1 c. Shredded Cheddar Cheese
2 tsp parsley, chopped

Using a blender or whisk, combine dressing/marinade ingredients till
well blended. Pour about 2/3 of the mixture over the chicken and
marinade for 30 min-1 hour.

When ready to cook season chicken with salt, pepper and paprika.
Either grill or broil chicken breasts till just done.

As chicken is cooking sauté mushrooms in the 2 tbs of butter.

If grilling chicken place chicken once done on a broiler pan or
cookie sheet. On top of the chicken place 2 slices of bacon, 1/4 of
the mushrooms followed by 1/4 c. each of the Mont. Jack Cheese and
Cheddar Cheese. Bake at 375° till cheese is melted. Sprinkle with parsley.
Serve with remaining dressing mixture.

Italian Cheese Stuffed Meat Loaf

2 eggs
1.1/2 lb lean (at least 80%) ground beef
2 c. soft French bread crumbs
1/2 c shredded Parmesan cheese (2 oz)
1/4 c chopped fresh basil or 1.1/2 tsp dried basil leaves
1/2 tsp salt
1/4 tsp pepper
4 cloves garlic, minced
1 can (8oz) pizza sauce
1.1/2 c shredded provolone cheese (6oz)
1 jar (7.5 oz) roasted red bell peppers, drained, chopped
1/4 c chopped ripe olives

Heat oven to 375F. Line 15x10x1” pan with foil; spray foil
with cooking spray. In large bowl, beat eggs. Stir in ground
beef, bread crumbs, Parmesan cheese, basil, salt, pepper, garlic
and 1/2 c of the pizza sauce until well combined.

On Large sheet of foil, shape beef mixture into 12x10” rectangle.
Top evenly with provolone cheese, roasted peppers and olives to
within 1/2” of edges. Starting with one 10” side, roll up; press
seam to seal. Place seam side down in pan.

Bake 40 min. Remove from oven; spoon remaining pizza sauce over
Loaf. Insert meat thermometer so bulb reaches center of loaf.
Return to oven; bake 15-20 min longer or until loaf is thoroughly
cooked in center and thermometer reads 160F. Let stand
10 min before slicing.

High altitude: in step 3 bake at 375F for 50min. Step 4 bake 10-15 min or until loaf is
thoroughly cooked in center and thermometer reads 160F.

Recipe Source: Pillsbury Potlucks Dec 2004

Jamaican Jerk Grilled Kebabs with Chicken & Smoked Sausage


Glaze
¼ c extra-virgin olive oil
Juice of 1 lime (2-3 tbsp)
2 cloves garlic, minced
2 tbs minced fresh oregano
1 tbs grated lime peel
1 tbs onion powder
1 tbs light brown sugar
½ tsp ground allspice
¼ tsp ground cinnamon
¼ tsp cayenne pepper

Kebabs
1 lb boneless, skinless chicken breasts, cut into 1” pieces
8 oz light smoked sausage or turkey kielbasa, cut into 1” pieces
2-3 green bell peppers, cut into 1” pieces

Preheat grill to medium-high heat. Brush grill rack with oil.
Combine the ¼ c olive oil, lime juice, garlic, oregano, lime peel, onion powder,
brown sugar, allspice, cinnamon and cayenne for glaze in a bowl; mix well. Set aside half the
glaze for serving.

Thread chicken, sausage, and bell pepper pieces onto eight 10” skewers.

Grill skewers, covered, over direct heat until chicken is no longer pink, about 8 min.
Turn skewers and rush with glaze every 2 min during grilling, using all the glaze in the bowl.
Just before serving, brush skewers with reserved glaze.

Note: may want to double the glaze.


Japanese Steak Rolls

1 lb. flank steak, trimmed
16 - 8" asparagus spears, trimmed 16 - 8" pieces scallion, trimmed
6 tbs seasoned rice vinegar
6 tbs low-sodium soy sauce
4 tsp sugar
1 tbs toasted sesame oil
Slice flank steak across the grain into 16 strips, 1/4-1/2" thick.
Pound each to about 1/8" thick and season with salt and pepper.
Place one asparagus spear and one scallion across the short end of the strip of
beef. Roll beef around vegetables. Secure with toothpick if you want. Place seam side down on a shallow baking pan in a single layer; roll remaining beef and vegetables.
Combine remaining ingredients, pour over beef, and marinate 10 min.
Preheat broiler to high. Broil steak rolls 5 min. Remove from pan, tent with foil to keep warm, and strain marinade into a small saucepan using a fine mesh strainer. Remove toothpicks if you used them from steak rolls before serving.
Boil marinade until syrupy, about 5 min. Spoon glaze over each serving.

Kielbasa Cabbage Skillet


1-2 lbs kielbasa or Polish sausage, cut into 1/2" slices
4 tbs butter, divided
1 lrg head cabbage (4 lbs.), coarsely chopped
1-2 med onions, chopped
3 cans (8oz each) tomato sauce
1/4-1/2 c sugar
1 tbs paprika
3-4 large potatoes, peeled and cubed

In a large deep skillet or dutch oven, brown the sausage in 2 tbs butter; remove and set aside.
In the same pan, sauté the cabbage and onions in remaining butter until onions are tender.
Combine the tomato sauce, sugar and paprika; pour over cabbage mixture. Bring to a boil. Reduce
heat;cover and simmer for 20 min. Add the potatoes and reserved sausage. Cover and simmer
for 30 min. or until potatoes are tender.
8-10 servings.


Kim's Meatloaf


1 lb. hamburger
1 lb. sausage
2 (4 oz) cans mushroom pieces
3 slices bread, moistened with milk (not dripping)
garlic to taste
2 eggs
chopped onion to taste.

Mix the above ingredients. Form into a loaf in a baking dish. Cook at
350F for about 1-1.1/2 hours. Beef well done is 170F.


Macaroni & Cheese Bake

1 pkg. (8 oz.) elbow macaroni
1 lb. cream style cottage cheese-low fat
3/4 c. sour cream
1 egg-slightly beaten
1/8 tsp. pepper
2 tsp. grated onion
1 pkg. (8oz.) sharp cheddar cheese grated

Cook macaroni following pkg. directions, drain. In a separate bowl
combine cottage cheese, sour cream, egg, pepper, onion and cheese
in a large bowl. Mix lightly until blended. Fold in macaroni. Spoon
into 9x9x2 or 9x13 baking dish (may want to pam it first). Bake at
350 for 1 hour or until bubbly. This recipe I got from my sister-in-law.

Meatballs In Fresh Tomato Sauce


Sauté in 1/4 c. olive Oil:
1.1/2 c yellow onion, diced
Stir In:
2 tsp garlic, minced
Add and Simmer:
3 cans (14.5oz each) whole plum tomatoes, crushed
1/2 c reserved meatball pan dripping
1/2 c minced fresh parsley
1 tbs sugar
1 tsp crushed red pepper flakes
Salt to taste
Add and Simmer:
12 cooked meatballs
Stir In:
1 lb cooked pasta
Before Serving, Add:
1/4 c fresh basil cut in strips
Garnish with:
Parmesan Cheese, grated

Sauté onions in oil over med-high heat in a large pan until
translucent, about 4 min.

Stir in garlic. Cook just until you smell it, about 30 seconds.

Add Tomatoes, pan drippings, parsley, sugar, pepper flakes,
and salt. Simmer 15 min. Start boiling the water for pasta.

Add cooked meatballs to though sauce and simmer; uncovered,
for 10 min to heat through. Meanwhile, cook pasta according to
package directions; drain.

Stir in the cooked pasta and toss well to coat.

Before serving, add the fresh basil strips.

Garnish pasta and meatballs with grated Parmesan Cheese.

Recipe Source:Cuisine At Home

Mediterranean Chicken & Sausage


Prep Time: 15 min
Total Time: 1 hr min
Makes: 12 servings

1 lb. sweet Italian sausage
1/2 cup KRAFT Special Collection Greek Vinaigrette Dressing, divided , or

Balsamic Vinaigrette Dressing
1 roasting chicken, cut up (3 lb.)
1/2 lb. medium mushrooms, halved
1 can (14-1/2 oz.) chicken broth
2 Tbsp. cornstarch
1/4 cup water
6 cups hot cooked white rice

PIERCE sausage with fork. Cook in large skillet or dutch oven on
medium-high heat 15 to 20 min. or until browned. Remove from skillet.
Cut into pieces; set aside.

ADD 1/4 cup of the dressing and chicken to skillet; cook 10 min. or until
chicken is browned on both sides. Stir in sausage, mushrooms, broth and
remaining 1/4 cup dressing.

DISSOLVE cornstarch in water; add to skillet. Bring to boil. Reduce heat to
low; cover. Simmer 15 min. or until chicken is cooked through. Serve over rice.

Mexicali Shredded Pork


2.5 to 3 lb pork shoulder roast
1 tbs oil
1 med. onion, chopped
2 pkg. taco seasoning mix
14.5 oz. can Mexican style diced tomatoes
4 oz.can diced green chiles
Tortillas, shredded cheddar or jack cheese, green onions, tomatoes and
sour cream

Cut pork into 1/5" chunks and sear in hot oil until browned on all sides.
Add onion,taco seasoning mix, tomatoes and chiles: stir well. Cover and
simmer over low heat for 1 hour and 15 min. Remove cover and
cook 15 min. more or until liquid has reduced and sauce is thick.
Shred meat with two forks. Spoon filling into tortillas and top with
desired fillings.

Mom's Favorite Chicken

Chicken pieces
Herb Stuffing Mix
Butter, melted

Amounts depend on the number of people.

Take stuffing mix and pulse in a food processor or
put into a ziplock bag and roll/pound with rolling
pin to get an even texture for breading chicken.

Dip chicken into butter and then roll in stuffing mix,
place chicken in a Pam coated casserole dish. Pour
remaining butter over chicken and you can sprinkle remaining
stuffing mix over as well.

Bake at 350° for about a hour or so till juices are clear.

Very Good.

Mom's Stuffed Cabbage


2 Lbs hamburger meat
Enough cooked rice for two people
Some salt and pepper according to taste
1 egg
Mix together and make meat balls

Steam a head of cabbage so you can peal off the leaves
Wrap the balls in a cabbage leaf
If any cabbage leaves left over, put some on the pan bottom and some on top
Put in one large can of tomatos & one can of medium size tomato sauce
Add enough water to cover everything and cook on low heat for about 2 hours

Mom's Salmon

2 Tbs butter
2 Tbs brown sugar
1-2 minced garlic cloves
1 Tbs lemon juice
2 tsp soy sauce
1/2 tsp pepper
4 salmon fillets ( or 1 large one )
In a small saucepan, combine everything but fish. Stir and cook until sugar is dissolved. Spray a foil covered
broiler pan with oil. Coat the skin with a little sauce and place fish skin-side down on pan. Brush fish with
sauce. Broil 20 minutes, brushing with sauce at 5, 10 and 15 minutes. Do not turn fish.
Servings: 4

Mongolian Beef and Spring Onions

"A soy-based Chinese-style beef dish. Best served over soft rice noodles or rice."
2 teaspoons vegetable oil
1 tablespoon finely chopped garlic
teaspoon grated fresh ginger root
cup soy sauce
cup water
cup dark brown sugar
1 lb beef flank steak-sliced 1/4" thick diagonally
cup cornstarch
1 cup vegetable oil for frying
2 bunches green onions -- cut in 2-inch lengths
Heat 2 teaspoons of vegetable oil in a saucepan over medium heat, and cook and stir the garlic and
ginger until they release their fragrance, about 30 seconds. Pour in the soy sauce, water, and brown
sugar. Raise the heat to medium-high, and stir 4 minutes, until the sugar has dissolved and the sauce
boils and slightly thickens. Remove sauce from the heat, and set aside.
Place the sliced beef into a bowl, and stir the cornstarch into the beef, coating it thoroughly. Allow the
beef and cornstarch to sit until most of the juices from the meat have been absorbed by the cornstarch,
about 10 minutes.
Heat the vegetable oil in a deep-sided skillet or wok to 375 degrees F (190 degrees C).
Shake excess cornstarch from the beef slices, and drop them into the hot oil, a few at a time. Stir briefly,
and fry until the edges become crisp and start to brown, about 2 minutes. Remove the beef from the oil
with a large slotted spoon, and allow to drain on paper towels to remove excess oil.
Pour the oil out of the skillet or wok, and return the pan to medium heat. Return the beef slices to the
pan, stir briefly, and pour in the reserved sauce. Stir once or twice to combine, and add the green onions.
Bring the mixture to a boil, and cook until the onions have softened and turned bright green, about 2
minutes.
Servings: 4
Preparation Time: 12 minutes
Total Time: 30 minutes


Mushroom Lovers Chicken


3 to 5 cups sliced mushrooms (fresh, canned or a mix of both)
3 green onions sliced
1 tsp garlic, minced
4 skinless, boneless chicken breast halves
1 to 2 eggs, beaten
1 cup seasoned bread crumbs (seasoned with garlic powder and
Parmesan cheese)
2 tablespoons butter (I just use cooking spray)
1 cup mozzarella cheese, shredded
3/4-1 cup chicken broth

Preheat oven to 350..In a bowl combine mushrooms, green onions and
garlic...Place half of the mushrooms in a 9x13 inch pan... Dip
chicken into beaten eggs, then roll in bread crumbs...In a skillet,
melt butter over medium heat (or just use cooking spray)... Brown
both sides of chicken in skillet... Place chicken on top of
mushrooms, arrange remaining mushrooms on chicken, and top with
mozzarella cheese...Pour chicken broth over cheese...Bake in
preheated oven for 30 to 35 minutes, or until chicken is no longer
pink and juices run clear.

Onion-Chicken Stuffing Bake


SERVINGS Approx 4

METHOD Baked
PREP 15 min.
COOK 30 min.
TOTAL 45 min.

INGREDIENTS
1 package (6 ounces) seasoned stuffing mix
3 cups cubed cooked chicken, rotisserie chicken works well for this.
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
2 tablespoons onion soup mix
1 can (4 ounces) mushroom stems and pieces, drained
1 can (8 ounces) sliced water chestnuts,drained (optional)
1/4 cup grated Parmesan cheese
a can of green chilies or pimentos and chopped celery might be good

DIRECTIONS
Prepare stuffing mix according to package directions; set aside.
Place chicken in a greased 2-qt. baking dish. Combine the soup, sour cream
and soup mix; spread over the chicken.

Sprinkle with mushrooms and water chestnuts.
Spread stuffing over top. Sprinkle with Parmesan cheese. Bake, uncovered,
at 350° for 30-35 minutes or until bubbly. Yield: 6-8 servings.

Note: I did not have the onion soup mix so i put in some powder beef bouillon, onion powder
and some dried onion bits. Also thinking about using sour cream with chives or plain sour cream.

Source: Quick Cooking / Taste of Home

Oven Fried Catfish


4 Catfish fillets ( 6 oz each)
1 c cornflake crumbs
1 tsp celery salt
1/2 tsp onion powder
1/4 tsp paprika
1/8 tsp pepper
1 egg white
2 tbs fat-free milk

Pat fish dry with paper towels. In a shallow
bowl, combine the next five ingredients. In
another bowl, beat the egg white mixture, then
coat with crumb mixture. Place in a 13x9x2" baking
dish coated with nonstick cooking spary. Bake,
uncovered, at 350° for 25-30 min. or until fish
flakes easily with a fork.

Light & Tasty, Taste of Home Annual Recipes 2003

Pappardelle With Chicken, Mushrooms and Wine

4 Tbs Butter, divided
1 lb mushrooms, quartered
1 c dry red wine divided
1 tsp sea or kosher salt
Freshly ground black pepper
1 chicken (4 lb) cut up, washed and dried
2 tbs olive oil
4 oz bacon, diced
1 med. Red onion, diced
1/2 lb. Fennel, bulb only, cut into strips
3 tsp garlic, minced
2 tbs balsamic vinegar
1 lb egg noodles
Preheat oven to 325°.
Sauté mushrooms in 2 tbs butter in a large ovenproof sauté pan over med-high heat, stirring frequently. When they soften and give off liquid, reduce heat to med; cook until liquid evaporates. Stir in the wine. Increase the heat to high and boil until most of the wine evaporates; remove and set aside. Wipe out pan and return it to the stovetop.
Combine the flour, salt and pepper on a plate. Dredge each piece of chicken in the flour and shake off the excess. Brown the chicken in 2 tbs butter and oil (in batches if necessary) in t he sauté pan over med heat; remove, set aside.
Sauté the bacon in the pan drippings, cooking until it begins to brown. Add the onion and fennel, cooking until the onion softens and fennel begins to brown. Stir in garlic and cook 2-3 min more. Increase heat to high and stir in wine. Remove from heat and add the sautéed mushrooms.
Return the chicken to the pan, cover tightly; transfer to the oven and bake until the meat is tender and the internal temperature is 170°, about 40 min. Remove from oven and stir in vinegar.
Prepare noodles according to package directions; drain. Serve immediately with chicken and mushroom sauce.

Pasta Sausage Supper


1 pkg (16oz) penne or medium tube pasta
1 lb fully cooked kielbasa or Polish sausage, cut into 1/4" slices
1 med. green pepper, julienned
1 med. sweet pepper, julienned
1 med. onion, halved and sliced
1 tbs veg oil
1 jar (26oz) meatless spaghetti sauce, warmed.
Cook pasta according to pkg directions.Meanwhile, in a large skillet,
sauté the sausage, peppers and onion in
oil until vegetables are crisp tender.
Drain pasta; divide among six serving plates.Top with
sauce.

Using a slotted spoon, top with sausage mixture.
** I put the sauce in the pan with the veggies
and warmed it then put it on top of the noodles. Didn't dirty
another pan that way.

Pepper Jack Chicken Rolls


4 boneless skinless chicken breats
4 oz Monterey Jack cheese w/jalapeno peppers
1/2 C. cornflake or dry bread crumbs
Black pepper to taste
Paprika
Garlic salt to taste
1/4 C. melted butter

Place chicken between wax paper, or plastic wrap, and flatten
to 1/4 inch thickness. Cut cheese into 4 sticks approximately
2 inches long by 1/2 inch thick. Place cheese stick in center of
each chicken breast. Roll chicken around cheese, folding in ends.
Secure with string or toothpicks, if necessary. Mix crumbs with
pepper, paprika and garlic salt to taste. Dip chicken rolls in melted
butter then in seasoned crumbs, turning to coat all surfaces. Place
in a baking dish and bake uncovered at 400 degrees F. for 30-40 minutes
or until chicken is golden brown and cooked through. Serve with salsa,
black beans and rice, if desired.

Pork Chili Verde

8 Whole Anaheim Chiles
1.1/2 lb pork loin, trimmed, cut into 1/2" cubes, seasoned with salt
2 Tbs tequila or chicken broth or water
3 c yellow onion, diced
2 c tomatillos, diced
3 Tbs garlic, chopped
1/4 c masa harina
1 Tbs ground cumin
2 tsp dried oregano or Mexican oregano
1 tsp ground coriander
1 tsp kosher salt
3 c low-sodium chicken broth
1 Tbs fresh lime juice, optional
Cooked white rice
Sour Cream
Chopped fresh Cilantro
Roast chiles in oven at 400° for approx 30 min. Place in a bowl, cover with plastic, and steam 10 min. Peel remove stems and seeds, and chop to make 2 cups.
Sear pork on all sides in a large pot over high heat. Do it in two batches, using 1 tbs oil per batch. Deglaze with tequila.
Add onion, tomatillos, garlic, roasted chiles, and seared pork. Sweat over medium heat until onion softens, about 10 min.
Stir in masa harina and seasonings to coat all ingredients.
Add broth and bring to a boil. Reduce heat to low and simmer for 30 min. Finish with lime juice right before serving if you desire.
Serve with rice and garnish with sour cream and cilantro and cheese if desired.

Pork Lo Mein


  1 pork tenderlion (1 lb)
  1/4 c reduced-sodium soy sauce
  3 garlic cloves, minced
  1/4 tsp ground or 1 tsp minced fresh gingerroot
  1/4 tsp crushed red peper flakes
  2 c fresh snow peas
  1 med sweet red pepper, julienned
  3 c cooked thin spaghetti
  1/3 c reduced-sodium chicken broth
  2 tsp sesame oil

  Cut the tenderloin in hal lengthwise. Cut each half width-wise into
  1/4" slices; set aside. In a large resealable plastic bag (I used a
  bowl), combine the soy sauce, garlic, ginger and pepepr flakes;
  add the pork. Seal the bag and turn to coat, or if using a bowl
  mix well; refrigerate for 20 min.

  In a large nonstick skillet or wok coated with nonstick cooking
  spray, stir-fry pork and marinade for 4-5 min. or until meat is no
  longer pink. Add peas and red bell pepper; stir-fry for 1 min.
  Stir in spaghetti and broth; cook 1 min longer. Remove frm the heat;
  stir in the sesame oil
  4 servings

  Nutritional Analysis: 1 serving (1-1/2c) equals 343 carlories
  7 g fat (2 sat. fat), 74 mg. cholesterol, 176 mg sodium,
  37 g carbs, 3 g friber, 31 g protein
  Diabetic Exchanges: 3 lean meat, 2 starch, 1 veg.

  Recipe Source: Taste of Home Light & Tasty Annual Recipes 2003

Pork Roast With Cranberries and Apples Cranberry Pork Roast


Ingredients:
1 boneless pork loin roast, about 3 1/2 to 4 pounds
salt and pepper or seasoning blend
1 clove garlic, finely minced or pressed
1 bag (12 ounces) cranberries
3/4 cup maple syrup
2 tablespoons brown sugar
2 cups finely chopped apples
zest and juice of 1/2 lemon
dash ground ginger
dash ground cinnamon

Trim excess fat from the pork roast. Sprinkle pork roast with salt and pepper or seasoning blend,
then rub on all sides with garlic. Roast at 350° for 80 to 90 minutes, or to about 150°F. on a
thermometer. Meanwhile, in a saucepan, combine remaining ingredients; boil for 15 to 20 minutes,
until fruit is very tender. Process half of the glaze until smooth. ** Spoon pureed mixture over
the roast. Cook 30 minutes longer. Place roast on platter, slice, and spoon remaining
cranberry-apple mixture around it. Serves 6 to 8.

**You may want to add some water to thin out the paste. It is pretty thick.

Portobello Mushroom Lasagna


Prep Time: 1 hr min
Inactive Prep Time: 1 hr min
Cook Time: 45 min
Serves: 6 servings

Kosher salt
Good olive oil
3/4 pound dried lasagna noodles
4 cups whole milk
12 tablespoons (11/2 sticks) unsalted butter, divided
1/2 cup all-purpose flour
1 teaspoon freshly ground black pepper
1 teaspoon ground nutmeg
1 1/2 pounds Portobello mushrooms **
1 cup freshly ground Parmesan
Lots of mozzarella cheese

Preheat the oven to 375 degrees F.

Bring a large pot of water to a boil with 1 tablespoon salt
and a splash of oil. Add the lasagna noodles and cook
for 10 minutes, stirring occasionally. Drain and set aside.

For the white sauce, bring the milk to a simmer in a saucepan.
Set aside. Melt 8 tablespoons (1 stick) of the butter in a large
saucepan. Add the flour and cook for 1 minute over low heat,
stirring constantly with a wooden spoon. Pour the hot milk into
the butter-flour mixture all at once. Add 1 tablespoon salt, the
pepper, and nutmeg, and cook over medium-low heat, stirring first with
the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick.
Set aside off the heat.

Separate the mushroom stems from the caps and discard the stems.
Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and
2 tablespoons of the butter in a large (12-inch) sauté pan.
When the butter melts, add half the mushrooms, sprinkle with
salt, and cook over medium heat for about 5 minutes, until the
mushrooms are tender and they release some of their juices.
If they become too dry, add a little more oil. Toss occasionally to
make sure the mushrooms cook evenly. Repeat with the remaining
mushrooms and set all the mushrooms aside.

To assemble the lasagna, spread some of the sauce in the bottom
of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on
top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated
Parmesan and some mozzarella. Repeat 2 more times, layering
noodles, sauce, mushrooms, and Parmesan and mozzarella. Top
with a final layer of noodles and sauce, and sprinkle with the remaining
Parmesan and more mozzarella. Bake the lasagna for 45 minutes, or
until the top is browned the sauce is bubbly and hot. Allow to sit at room
temperature for 15 minutes and serve hot.
** can use a combination of Portobello mushrooms and Crimini Mushrooms

Roasted Cod with Lemon-Parsley Crumbs


Ingredients

1 cup panko breadcrumbs
3 Tbs. melted unsalted butter
3 Tbs. finely chopped fresh flat-leaf parsley
2 tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper
6 6 oz 1- to 1-1/2-inch-thick cod fillets (about 6 oz. each)

Procedure Tip: If you get thinner tail pieces of cod, you might want to fold them over to
double the thickness so they don't cook too quickly and dry out. Position a rack in the
center of the oven and heat the oven to 425°F. In a medium bowl, combine the panko,
butter, parsley, and lemon zest. Add a pinch of salt and a grind of pepper and stir to
evenly distribute the ingredients.
Line a heavy-duty rimmed baking sheet with parchment.
Arrange the cod fillets on the baking sheet and season all over with salt and pepper.
Divide the panko topping among the fillets, pressing lightly so it adheres. Roast until
the breadcrumbs are browned and the fish is mostly opaque (just cooked through), with a
trace of translucence in the center (cut into a piece to check), 10 to 12 minutes,
depending on the thickness of the fillets. Serve immediately. Servings: 6

Roasted Poblanos with Creamy Shrimp Stuffing

6 large poblano chile peppers
12 ounces frozen precooked baby shrimp -- thawed and drained
1/2 cup sour cream, reduced fat
3 green onions -- thinly sliced
1/3 cup chopped cilantro
1 teaspoon ground cumin
1/4 teaspoon salt
1 1/2 cups tomatillo salsa -- strained if watery, divided
1/2 cup shredded Monterey cheese, lowfat ( Monterey Jack)
Move broiler pan about 6 inches away from heating element and preheat broiler. Place poblano peppers on
a baking sheet and broil, turning often, until tender and blackened all over, 8 to 10 minutes.
Transfer to large bowl, cover tightly with plastic wrap and set aside to let steam 10 to 15 minutes.
Meanwhile, put shrimp, sour cream, green onions, cilantro, cumin, salt and 1/2 cup tomatillo salsa into large
bowl and toss to combine; set aside.
Using paring knife, scrape off and discard skin from peppers. Make 1 incision down length of each pepper
and carefully remove seeds. Stuff each pepper with some of shrimp mixture.
Pour remaining 1 cup tomatillo salsa into large baking dish and spread out with spoon to cover bottom.
Arrange stuffed peppers in dish and top with cheese. Broil until cheese is bubbly and peppers are hot
throughout, 5 to 7 minutes. Serve peppers with more tomatillo salsa spooned over top, if you like. Serves 6.
Servings: 6

Rosemary Pork Chops


1/2 c. soy sauce
1/4 c water
3 tbs brown sugar
1 tbs dried rosemary, crushed
4 boneless pork loin chops

In a large resealable plastic bag, combine the soy sauce,
water brown sugar and rosemary; add pork chops. Seal
bag and turn to coat; refrigerate for 3 hours.

Drain and discard marinade. Place the chops in a greased 11x7x2"
baking dish. Bake, uncovered, at 350° for 30-35 min. or until juices
run clear. ***
Yield 4 servings.

****Grill on indoor grill till done.

Salmon and Linguine in Lemon Dill Sauce


4 (4 oz) salmon fillets
1 med shallot, peeled and minced
1 tbs chopped fresh dill or 1 tsp dried, divided
salt and freshly ground pepper
2 tbs butter
3 tbs lemon juice, divided
1 (9oz) container refrigerated Alfredo sauce (regular or light), divided
1 (11oz) pkg refrigerated linguini

Rinse fish and pat dry. Rub shallot and half of the dill onto the surface of the fish and
sprinkle with salt and pepper. Sauté in butter over med heat for
about 5-8 min per side or until cooked to an internal temperature of 150°F.
Add 1.1/2 tbs lemon juice and 1/4 c Alfredo sauce to the skillet and cook
fish, skin side up, for 3-4 min or until sauce is hot and bubbly. Meanwhile,
cook pasta according to pkg directions. Drain well and toss with remaining
Alfredo sauce, dill and lemon juice. Place on a platter and top with fish.

Note: I use jarred sauce and dry linquini and cooked according to pkg directions.
may want more sauce than what is stated.

Salmon Teriyaki


1 Tbs (15 ml) sesame oil
4-6 salmon fillets, about 6 oz (170 g) each
1/4 cup (60 ml) prepared teriyaki sauce
2-3 tsp (10-15 ml) sesame seeds
Lemon wedges for garnish

Heat the sesame oil in a large, heavy skillet (preferably non-stick)
until it begins to smoke. Place the salmon fillets in the oil skin
side down and remove from the heat immediately. Spoon or brush
the teriyaki sauce over the fillets, sprinkle with sesame seeds,
and place the skillet in a preheated 350F (180C) oven. Bake for
12 to 15 minutes, until the salmon is firm to the touch. Serve
immediately, garnished with lemon wedges. Serves 4 to 6.

Salmon with Almonds and Tomato-Lemon Sauce


1/2 c. sliced almonds
1 sm onion, sliced
1 tbs olive oil
2 garlic cloves, minced
1 (28 oz) can diced tomatoes, drained
1.1/2 tbs honey
1 tsp grated lemon rind
3/4 tsp ground cumin
1.1/2 tsp fresh lemon juice
3/4 tsp salt, divided
1/2 tsp ground black pepper, divided
6 (4 oz) salmon fillets
1/8 tsp ground red pepper
Garnish: fresh cilantro sprigs

Bake almonds in a shallow pan at 350°, stirring occasionally, 5-6 min. or
until toasted. Set aside. Saute onion in hot oil in a skillet 10 min or
until golden. Add garlic; saute 1 min. Stir in tomatoes and next 3 ingredients;
reduce heat and simmer, stirring occasionally, 15 min. Stir in lemon juice
and 1/4 tsp each of salt and black pepper; keep warm.
Sprinkle salmon fillets with red pepper, remaining 1/2 tsp salt and
remaining 1/4 tsp black pepper. Place on a light greased rack in a broiler pan.
Broil 6" from heat 10 min. or until fish flakes with a fork. Serve with
tomato mixture; sprinkle with almonds.
Garnish with cilantro if desired.

Salisbury Steak


2 eggs, beaten
1 c soft bread crumbs
1/2 c chopped onion
4 tsp. Worcestershire sauce
1 tsp garlic powder
2 lbs ground beef

Gravy:

6 tbs flour (more if needed)
2 cans (14.5 oz) beef broth
1 tbs Worcestershire sauce
2 jars (4.5 oz) sliced mushrooms, drained

Combine first 5 ingredients and mix well, incorporate ground beef.
Shape into 6-8 patties and place in a large rect. oven dish.
Bake at 350° for about 45 min.

Meanwhile, combine flour with some of the beef broth
till smooth. Combine rest of beeth broth, Worcestershire sauce,
and paste and heat till thickened. Add more paste if needed.
Serve over patties when they are ready.
Serve with mashed potatoes.

Sauteed Chicken in Cream Sauce


2 whole chicken breasts -- split, boned, skinned
2 tablespoons PARKAY Margarine
1 1/2 cups mushroom slices
1 cup celery slices
1 small onion -- thinly sliced
1/2 teaspoon pepper
1/2 teaspoon dried basil leaves -- crushed
1/4 teaspoon dried chervil leaves -- crushed
1/8 teaspoon dried thyme leaves -- crushed
1/4 cup dry white wine or sherry
1-8 ounce pack PHILADELPHIA BRAND Cream Cheese -- cubed
1/3 cup milk
2 1/2 cups tri-colored corkscrew noodles -- cooked, drained 8 oz

Cut chicken into strips. Melt margarine in large skillet, add chicken,
vegetables and seasonings.

Cook over medium heat, stirring occasionally, 10 minutes or until chicken is
tender. Add 2 tablespoons wine, simmer 5 minutes.

Combine cream cheese, milk and remaining wine in saucepan, stir over low heat
until smooth. To serve, place noodles on serving platter. Top with chicken
mixture and cream cheese mixture
.

Sesame Salmon Fillet

1 salmon fillet (1.1/2-2 lbs.)
2 tbs cider vinegar
2 tbs soy sauce
1 tbs honey
1 tsp vegetable oil
1 tsp spicy brown or horseradish mustard
1/8-1/4 tsp ground ginger
2 tbs sesame seeds, toasted
3 green onions, sliced

Place salmon in a shallow dish. Combine vinegar,
soy sauce, honey, oil, mustard and ginger; our
over salmon. Cover and refrigerate for 1 hour, turning once.
Drain and discard marinade. Broil the salmon or grill,
covered, over medium-high heat for 15-20 min. or until the fish
flakes easily with a fork. Sprinkle with sesame
seeds and onions. Yields 4 Servings.

Shrimp And Mushrooms with Angel Hair Pasta

1 lb. unpeeled Medium-size fresh shrimp
4 oz. angel hair pasta, uncooked
1/4 c. butter or margarine
2 sm. cloves garlic, minced
2 tbs minced fresh basil or 2 tsp. dried whole basil
1 c. Fresh shiitake mushroom or 1 c. sliced fresh mushrooms
1/8 tsp. pepper
Peel n devein shrimp; set aside. Cook pasta according to package directions;
drain and set aside. Melt butter in a large skillet over medium-high heat. Add
garlic and basil; cook 1 minute, stirring often. Add shrimp, mushrooms, and
pepper; cook about 5 minutes, stirring occasionally. Serve over angel hair
pasta Yield 2 or 3 servings

Skillet Shells with Sausage


3/4 lb sweet or hot italian sausage,or a combination
of the two, casings removed and crumbled
1 can (35 oz) crushed tomatoes
1 tsp dried oregano
1 lb medium shells
1.1/2 c shredded part-skim mozzarella cheese (about 6 oz)

Warm a large, deep skillet over medium heat. Add the
sausage and cook, stirring frequently, until browned,
about 5 min. Add the tomatoes, oregano, 3/4 tsp of salt
and 1/4 tsp of black pepper and bring to a boil. Reduce
the heat to medium-low, cover partially and simmer until
thickened, about 30 min.

Meanwhile, cook the shells in boiling salted water until
tender but firm, about 10 min. drain and add to the sauce.
Cook, stirring, until thoroughly combined, about 1 min.

Remove the pasta from the heat. Add the mozzarella; toss to
combine and serve.

Smoked Sausage with Pasta


4 oz. uncooked angel hair pasta
1/2 lb reduced-fat smoked turkey sausage link**
cut into 1/2" pieces
2 c. sliced fresh mushrooms
2 garlic cloves, minced
4.1/2 tsp minced frsh basil or 1.1/2 tsp dried basil
1 tbs olive oil
2 c julienned seeded plum tomatoes
1/8 tsp salt
1/8 tsp pepper

**can use smoked beef sausage link as well

Cook pasta according to pkg directions. Meanwhile, in a
large nonstick skillet, saute the sausage, mushrooms, garlic
and basil in oil until mushrooms are tender. Drain pasta; add
to the sausage mixture. Add the tomateos, salt and pepper;
toss gently. Heat through. Approx. 4 servings.

Smothered Pork Chops

4 oz. bacon, diced (about 4 slices)
3 T. all-purpose flour
1 3/4 C. homemade chicken stock or canned low-sodium broth
1 T. vegetable oil
4 pork chops, 1/2- inch to 3/4- inch thick
1 t. kosher salt, divided
1 t. freshly ground pepper
2 medium onions, halved and then sliced thin
2 medium cloves garlic, minced
1 t. minced fresh thyme leaves
2 bay leaves
1 T. finely minced parsley leaves
Fry the bacon in a medium saucepan or skillet over medium heat until it is lightly browned and the fat is
rendered, 6 to 7 minutes. Remove the browned bacon from the pan with a slotted spoon and set aside on
a small plate. Reduce the heat to medium-low and gradually stir in the flour with a wooden spoon,
working out any lumps that may form. Continue stirring constantly, reaching into the edges of the pan,
until the mixture is light brown, 4 to 5 minutes.
Add the chicken stock in a slow, steady stream while vigorously stirring with the wooden spoon. Once
the stock is incorporated, you can stop stirring and reduce the heat to low to keep the sauce warm.
In a 12- inch skillet, heat the oil over high heat until it shimmers, which may take 2 to 3 minutes,
depending on your stove. Meanwhile, pat the chops with paper towels until they are very dry - this is a
crucial step that will allow a brown, delicious crust to form on the chops. Once the chops are dry, season
both sides with half the salt and all the pepper. Place the chops in the pan in a single layer and cook until
a deep brown crust forms, about 2 minutes on the first side (don't move the chops at all for at least a
minute and a half, or you will tear off the crust).
Turn the chops over and cook for ano ther 2 minutes. Remove the chops from the skillet and set aside on
a plate.
Reduce the heat in the skillet that the chops were in to medium, and add the onions and remaining salt.
Cook, stirring frequently and scraping any browned bits off the bottom of the pan, until the onions begin
to soften and brown around the edges, about 5 minutes. Stir in the garlic and thyme and cook until
fragrant, about 30 seconds longer. Return the chops to the pan in a single layer, and cover each chop
with onions.
Pour in the warm sauce, add the bay leaves, and cover with a tight-fitting lid. Reduce the heat to low and
cook until the meat is tender, about 30 minutes.
Transfer the chops (leave the onions in the skillet) to a warmed plate and cover with foil. Increase the
heat to medium high and, stirring frequently, cook until the sauce thickens to a gravy like consistency, 4
to 5 minutes. Stir in the parsley, and taste the sauce. Add more salt or pepper if needed. Cover each chop
with a portion of the sauce, sprinkle with the reserved bacon and serve immediately with egg noodles,
rice or mashed potatoes.
Serves 4

Sour Cream Enchiladas

8-12 oz. sour cream
2-3 cans cream of chicken soup
1-2 4 oz cans diced green chilies
2.1/2 c turkey or chicken (mexicali)***
grated cheddar cheese
12-18 flour or corn tortillas

For sauce, mix sour cream, soup and chilies. Heat, but not boiling.
If using corn tortillas dip in soft oil to soften and drain, flour tortillas
heat on griddle to soften them. Grease pan and place a bit of the sauce
on the bottom

Spicy Beef Stir-Fry

1 tablespoon cornstarch
3 tablespoons Chinese Shaoxing rice wine -- dry sherry or white vermouth
1 pound beef sirloin -- thinly sliced against the grain into strips
Kosher salt and freshly ground pepper
2 tablespoons oyster sauce
2 teaspoons toasted sesame oil
3 tablespoons peanut oil -- (3 to 4)
1 1-inch piece fresh ginger -- thinly sliced
2 cloves garlic -- smashed
5 dried red chiles -- (5 to 7) halved
1 small onion -- thinly sliced
8 heads baby bok choy -- halved
Pinch of sugar
Cooked rice -- for serving
Whisk the cornstarch with 2 tablespoons rice wine in a medium bowl; add the beef, season with salt and
pepper and toss to coat. Set aside for 15 minutes.
Mix the remaining 1 tablespoon rice wine, the oyster sauce and sesame oil in a large bowl; set the bowl near
the stove.
Heat a wok or large nonstick skillet over high heat until very hot, about 1 minute. Add 3 tablespoons peanut
oil, then the ginger, garlic and chiles; stir-fry until fragrant, about 1 minute. Add the beef and cook, stirring
or shaking the skillet occasionally, 1 to 2 minutes. Transfer the beef with a slotted spoon to the sauce
mixture and toss.
If the pan is dry, add 1 tablespoon peanut oil, then add the onion and stir-fry until just soft, about 2
minutes. Add the bok choy and sugar; stir-fry until just wilted, 1 to 2 minutes. Return the beef and any juices
to the pan and stir to combine. Serve over the rice.
Photograph by Antonis Achilleos
Servings: 4

Spicy Bratwurst Supper

6 bacon strips, diced
1/3 c chopped onion
5 fully cooked bratwurst, cut into 1/2" slices
1/2 lb sliced fresh mushrooms
2 tbs diced jalapeno pepper
2 c meatless spaghetti sauce
2 oz Gouda cheese, shredded
hot cooked rice

In a large skillet, cook bacon and onion over med. heat until
bacon is almost crisp. Remove to paper towel to drain.
In the same skillet, sauté the bratwurst, mushrooms and jalapeno for
3-4 min or until mushrooms are tender.

Stir in spaghetti sauce and bacon mixture. Cover and cook for 4-6 min.
or until heated through. Sprinkle with cheese. Serve with rice.

Approx 4 servings

Spicy Shrimp & Bok Choy Stir Fry

This was so really good and easy to make. Will add some red bell pepper next time for color and added veggies.
Servings: 2
1 ½ lbs large shrimp
4 scallions -- thinly sliced
2 garlic cloves minced
2 teaspoons vegetable oil
2 pounds bok choy -- sliced crosswise
2 tablespoons low sodium soy sauce
2 teaspoons chile garlic sauce
2 c cooked white rice or brown rice
ombine shrimp, scallion whites & garlic In a wok, heat oil. Add shrimp mixture & cook until shrimp are
pink, about 4 minutes. Transfer to a large bowl.
Return pan to heat, add bok choy, cover & cook until crisp & tender, 3 to 4 mins. Drain any liquid from
the pan & add to the shrimp.
Return pan to heat, add soy sauce & garlic sauce. Stir to combine, bring to a boil. Add shrimp mixture &
toss to coat. Cook just briefly. Stir in green scallions & serve over rice.

Spicy Stir-Fried Tofu with Coconut Rice


1 tbs. Asian sesame oil
1 sm. onion, finely diced (1/2 cup)
1 tbs. minced fresh ginger
1 sm. clove garlic, minced
1/4 tsp. turmeric
1.3/4 cups uncooked basmati rice
15-oz. can low-fat coconut milk
1/2 tsp. grated lime peel
1/2 tsp. salt

20 oz. extra-firm tofu, well drained and cut into 1/2 inch cubes
1 tbs. ground coriander
1 tbs. ground cumin
2 tsp. granulated sugar
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. cayenne
2 tbs. peanut oil
4 scallions, white and light green parts coarsely chopped
2 tbs. fresh lime juice
1/4 c. chopped fresh cilantro

Rice: In a 3-qt. saucepan, heat oil over medium-low heat. Add onion, ginger, garlic
and turmeric and cook, stirring often, for 8 minutes. Add rice to
saucepan, stirring to coat. Add coconut milk, 2 cups water, lime peel
and salt. Increase heat and bring to a boil. Reduce heat to low, cover
and cook until rice is tender, stirring twice during cooking, 15 to 18 min.
Remove from heat and let stand, covered, while you prepare tofu. Don't
worry if mixture looks wet-liquid will be absorbed by the time your're ready
to serve.

In large bowl, combine tofu, coriander, cumin, sugar, salt paprika and cayenne.
Using rubber spatula, toss gently to coat. In wok or large skillet, heat oil over
medium-high heat. Add tofu and stir-fry until crispy and golden, 5 to 7 min. Add
scallions and stir-fry until just wilted, 1 to 2 min. Stir in lime juice.

Divide Coconut rice among plated and spoon tofu mixture on top. Garnish with
cilantro and serve hot.

Steak and Potato Stir-Fry


Prep Time: 15 min
Total Time: 45 min
Makes: 4 servings

1 lb. boneless beef sirloin steak, cut into thin strips
1 Tbs. oil
2 cups cubed potatoes, about 3 med. potatoes
2 cups sliced carrots , about 6 med. carrots
1/2 cup water
2 cups each: sliced mushrooms and onions
1/4 cup Balsamic Vinaigrette Dressing

Cook and stir meat in oil in skillet on high heat 2 min. or until browned.
Remove from skillet; set aside.

Add potatoes, carrots and water to skillet. Bring to boil; cover. Reduce heat to
low; simmer 20 min. or until vegetables are tender.

Stir in mushrooms, onions, dressing and meat; cook and stir on high heat 5 min.
or until heated through.

Steak Tacos


INGREDIENTS:
2 pounds top sirloin steak, cut into thin strips
salt and pepper to taste
1/4 cup vegetable oil
18 (6 inch) corn tortillas
1 medium onion, chopped
2-4 fresh jalapeno peppers, seeded and chopped
2 limes
1 bunch fresh cilantro, chopped

DIRECTIONS:
Squeeze lime juice from limes over meat, salt and pepper; toss with hands to coat meat.
Heat a large skillet over medium-high heat. Fry the steak strips, stirring constantly, until
browned on the outside and cooked through, but not too firm, about 5 minutes. Remove to
a plate and keep warm.
Heat the oil in the skillet, and quickly fry each tortilla on both sides, until lightly browned
and crisp. Set aside, and keep warm.
Place tortillas on a plate fill with steak strips, onion, jalapeno, and cilantro to taste.
Garnish with cheese and hot sauce if desired.

Stuffed Chicken


Prep Time: 30 min
Total Time: 1 hr 25 min
Makes: 4 servings

2 Tbsp. butter or margarine
1 medium zucchini, shredded (about 1 cup)
1/2 medium onion, chopped
3 oz. STOVE TOP Stuffing Mix for Chicken
1/2 cup Finely Shredded Italian Style Five Cheese Blend
1 chickens, quartered, (about 2-1/2 lb.)
Honey Barbecue Sauce

PREHEAT oven to 400°F. Melt butter in medium saucepan on medium heat. Add
zucchini and onion; cook and stir 2 min. or until tender. Remove from heat.
Stir in stuffing mix and cheese until well blended.

INSERT fingers carefully between the meat and skin of each chicken quarter to
form a pocket. Fill pockets evenly with stuffing mixture. Place, skin sides
up, in large roasting pan.

BAKE 45 min. or until chicken is cooked through. Brush with barbecue sauce.
Bake an additional 5 to 10 min. or until heated through.

STUFFED CHICKEN

1-1. 1/2 cup stuffing
2 chicken breast halves
1 stalk celery, chopped
1/4 cup onion, chopped
1/2 cup mushroom, diced
Butter
Water
Olive oil
Prepare stuffing according to pkg. directions for 1-1.1/2 c stuffing mix.
Sauté in butter the celery, onion and mushrooms. Fold vegetables into stuffing.
Cut a pocket into the side of the chicken to hold the stuffing and stuff with stuffing mixture.
Brown chicken in olive oil. Place in 400°F oven for approx 30 min or until juices run clear.
Servings: 2

Stuffed Cod


2 tbs. chopped onion
2 tbs. butter or margarine
10 butter-flavored crackers, crushed
1 cod fillet (about 1 lb)
2/3 c. condensed cream of celery soup, undiluted
2 tbs. sour cream
Paprika

In a skillet, saute the onion in butter until tender, Stir in crackers
enough water to make a moist mixture. Cut a pocket in side of
fillet (or you can if you have 2 fillets to make the pound, put
down one fillet spread cracker mixture then place other fillet
on top) and stuff with cracker mixture. Place in a greased
baking dish. Combine soup and sour cream; spread over fish.
Sprinkle with paprika. Bake, uncovered at 350 degrees for
25-30 min. or until fish flakes easily with a fork. Serving for 2.

Stuffed Hamburger-Cabbage Buns


2 (1 lb) loaves frozen white bread dough, thawed
1 lb ground beef
2 c shredded cabbage**
1 c (2 med) chopped onions
1/4 c chopped fresh parsley
1/2 tsp salt
1/2 tsp pepper
1 tsp finely chopped fresh garlic
1 c (4 oz) shredded cheddar cheese
1/4 c ketchup
1 egg. slightly beaten
1 tbs milk
Coarse salt and cracked pepper, if desired

Ketchup, mustard, barbecue sauce and relish

Have thawed bread dough read. Heat oven to 350°. In 10" skillet cook
ground beef over medium heat, stirring occasionally, until browned (8-10 min).
Drain off fat. Stir in cabbage, onions, parsley, 1/2 tsp salt, 1/2 tsp pepper and
garlic. Continue cooking, stirring occasionally, until cabbage is crisply tender
(5-6 min.). Stir in cheese and ketchup. Divide each bread loaf into four equal
pieces. On lightly floured surface roll each piece into 6" circle; place about
1/2 cup ground beef mixture in center of each circle. Carefully pinch together
edges to enclose ground beef mixture and form a bun. Place seam side down
on greased cookie sheet. In small bowl stir together egg and milk; brush each
bun with egg mixture. Sprinkle each bun with a pinch of salt and pepper.
Bake for 25-30 min or until browned. Serve with ketchup, mustard,
barbecue sauce and relish.

Tip: Buns can be stored frozen. To reheat, wrap in aluminum foil; place on
cookie sheet. Bake at 350° for 55-60 min. or until heated through.

**Saute some bacon, add shredded leftover cabbage with some chopped onion
and garlic powder and fry till cabbage is cooked down and cooked
thoroughly.

Stuffed Pasta Shells


Serves 4

1 jar (14 oz.) low-sodium spaghetti sauce
4 tbls. chopped fresh basil or parsley, divided
12 jumbo pasta shells
1 c. part-skim ricotta cheese
1/4 c shredded part-skim mozzarella cheese
2 egg whites, lightly beaten
1/3 c. chopped green onion
1/4 c grated Parmesan cheese

1. Preheat oven to 350 degrees F. In a small saucepan, combine the
spaghetti sauce and 2 tbsp. of basil. Spread 1/2 c. of sauce mixture
over bottom of a shallow baking dish. Set remaining sauce aside.

2. Cook past according to package directions just until tender. Do not
add salt to cooking water. drain thoroughly in a colander.

3. In a medium bowl, combine ricotta, mozzarella, egg whits, green
onion, and remaining basil. Mix well. Spoon about 2 tbsp. of filling into
each shell.

4. Place shells in prepared dish. Cover dish with foil and bake for 25 min.
While the shells are baking, heat remaining sauce mixture over medium
heat until heated through. Spoon sauce over the cooked shells. Sprinkle
with Parmesan and serve.

I fried up some ground Italian sausage and added to the sauce and grated
some extra mozzarella cheese and put on the top an returned to the
oven till it was melted.

Stuffed Pork Chops:

3-4 boneless thick cut pork chops
Stuffing with seasoning, prepared per instructions
3 tsp olive oil (divided)
1/4 sweet yellow onion, diced
8-10 button mushrooms, sliced
1 clove of garlic, minced
Sea salt and fresh cracked pepper to taste
you can add chopped celery if you want to the
onions and mushrooms
Preheat the oven to 400 degrees. Prepare the stuffing per instructions. In a large oven safe
skillet (I used my Dutch oven) heat 2 teaspoons of olive oil over medium heat. Add the
onions and mushrooms and sauté until tender; add the minced garlic and stir constantly
for 45 seconds.
Add the mushroom mixture to the stuffing and mix gently then set aside.
Slice pockets into the pork chops by slicing horizontally in the side, and almost through
to the other side. Season the pork with sea salt and fresh cracked pepper then stuff with
stuffing.
In the same skillet or Dutch oven, heat the olive oil over medium high heat. Sear the pork
chop on one side for 3-4 minutes until golden brown. Flip the chop and place the skillet
in the oven for 9 minutes or until cooked through. Remove from the oven and let the meat
rest for 3-5 minutes before serving.

Stuffed Pork Tenderloin


With Mushroom Stuffing

INGREDIENTS:
1 pork tenderloin (10-14 ounces)
salt and pepper

STUFFING INGREDIENTS:
1 tablespoon canola oil
1 tablespoon butter
4 ounces fresh mushrooms, finely chopped
1 stalk celery, chopped
1 small onion, chopped
3 cups cubed, dried bread
1 egg, beaten
2 tablespoons dried parsley
1/4 teaspoon dried sage
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons grated Romano or Parmesan cheese
chicken stock to moisten (1/4 to 1/2 cup)

Prepare Stuffing: Heat oil and butter in skillet; add mushrooms,
celery, and onion; saute at medium heat until slightly caramelized
(10 to 12 minutes).

In large bowl, combine sauteed vegetables and remaining
ingredients; add chicken stock slowly until stuffing is moist.
Return stuffing mixture to skillet and saute over medium heat for
30 to 35 minutes.

Split tenderloin lengthwise and pound to slightly flatten; season
with salt and pepper. Spread mushroom stuffing over one half of
tenderloin; place the other half on top; use skewers or tie
together with string.

Preheat oven to 375 degrees. Place stuffed tenderloin on oiled rack in open
roasting pan; roast uncovered until pork is cooked through; 50 to 60 minutes.

Serves 2 to 3.

Stuffed Portobello Mushrooms


4 med. portobello mushroom caps
1 tbs olive oil
3 med. plum tomatoes, seeded and chopped
2 tbs fresh snipped basil
2 gloves garlic, pressed or chopped
2 tbs seasoned dry bread crumbs
3/4 c. shredded mozzarella cheese or italian blend

Prehead oven to 425F. Brush outside of mushroom caps with oil.
Place on cookie sheet or 9x13 baking pan top down.

Place chopped tomatoes, basil, garlic,bread crumbs and cheese in small
bowl and mix.

Place 1/4 of mixture into mushroom caps. Bake 16-18 min. or till
mushrooms are tender.

Cut in half for 8 appetizer servings or serve whole as
a side dish or main dish.

Swiss Mushroom Chicken


4 boneless chicken breast halves
1 egg, lightly beaten
1 c.crushed butter-flavored crackers(Ritz works well)
3/4 tsp salt
1/2 lb. fresh mushrooms, sliced
2 tbs butter or margarine, divided
4 slices ham or salami
4 slices Swiss cheese

Flatten chicken to 1/4" thickness. Place egg in a
shallow bowl. Combine cracker crumbs and salt in
another shallow bowl. Dip chicken in egg, then
in crumbs; set aside. (let the chicken rest for about
20 min. on a cookie rack to let the crumbs set. It
does help set the breading)

In a large ovenproof skillet, sauté mushrooms
in 1 tbs butter until tender; remove and
set aside. In the same skillet, melt remaining butter.
Add chicken; cook over medium heat for 3-4 min.
on each side or until juices run clear. Top
each chicken breast half with a ham slice, mushrooms
and cheese slice. Broil 4" from the heat for 1-2 min
or until cheese is melted.
4 servings.

Taste of Home Annual 2003


Szechwan Style Chicken


1 lb boneless, skinless chicken breast halves, pounded to 1/4" (even) thickness
1/3 c teriyaki sauce
3 tbs Szechwan spicy stir fry sauce
2 tsp cornstarch
1 tbs cooking oil
1 lrg onion, chopped
3 c chopped bok choy
1 c broccoli florets
1 med red sweet pepper, cut into strips and strips cut in half
2 c pea pods, strings removed, or one 6 oz pkg frozen pea pods, thawed
1-7oz/15 oz jar/can whole straw mushrooms, drained (look with the oriental food)
3 c hot cooked rice noodles or rice

Cut chicken into thin bite-size strips. Set aside. For
sauce, in a small bowl stir together teriyaki sauce,
stir-fry sauce, and cornstarch. Set aside.

Pour cooking oil into a wok or large skillet. (Add
more oil as necessary during cooking.) Preheat over
med-high heat. Stir-fry onion in hot oil for 2 min.
Add bok choy, broccoli, and sweet pepper; stir fry
for 1 min. Add fresh pea pods (if using); stir fry for
1-2 min. more or until vegetables are crisp-tender.
Remove vegetables from the wok.

Add 1/2 of the chicken to the hot wok. Stir fry for 2-3
min or until no longer pink. Remove chicken from the wok.
Repeat with remaining chicken. Return all chicken to the
wok. Push chicken from the center of the wok.

Stir sauce. Add sauce to the center of the wok. Cook
and stir until thickened and bubbly. Return cook vegetables
to the wok. Add corn, mushrooms, and thawed frozen pea pods
(if using). Stir all ingredients together to coat with sauce.
Cook and stir about 1 min more or until heated through. Serve
immediately over hot cooked noodles or rice.

Taco Chicken Rolls


1 c. finely crushed cheese flavored crackers
1 envelope taco seasoning
6 bonelss skinless chicken breast halves
2 oz. monterey jack cheese, cut into six 2"x½" sticks
1 can (4oz) chopped green chilies

In a shallow dish, combine the cracker crumbs
and taco seasoning; set aside. Flatten chicken
between two sheets of waxed paper to ¼", thickness.
Place a cheese stick and about 1tbs. of chilies on each
piece of chicken. Tuck ends of chicken in and roll up;
secure with a toothpick.

Coat chicken with crumb mixture. Place in a greased
13x9x2" baking dish. Bake, uncovered, at 350 º for
35-40 min or until chicken juices run clear. Remove
toothpicks. Yield 6 servings.

Recipe Source Taste of Home's Quick Cooking Sept/Oct 2002 Issue

Tangy Beef Stroganoff


1 lb boneless beef sirloin steak, thinly sliced
1 tbs butter
1 med onion, sliced
1/2 tsp minced garlic
1 can (10.3/4 oz) condensed cream of mushroom soup, undiluted
1 c (8 oz) sour cream
1 jar (6oz) sliced mushrooms, drained
2 tsp Worcestershire sauce
hot cooked noodles

In a large skillet, saute beef in butter until no longer pink;
drain. Add onion and garlic; cook for 3-4 min or until onion
is tender. Stir in the soup, sour cream, mushrooms and
Worcestershire sauce; heat through (do not boil). server
over noodles.

Teriyaki Beef Stir-Fry


1/2 c water
1/3 c reduced-sodium soy sauce
1/4 c honey
4 garlic cloves, minced
3/4 tsp ground ginger or 1 tbs minced fresh gingerroot
1 beef flank steak (3/4 lb), cut into thin strips
2 tsp canola oil
2 c broccoli florets
1 med onion, chopped
1/2 c coarsely chopped green pepper
1/2 c coarsely chopped sweet red pepper
1 c sliced fresh mushrooms
1 tsp cornstarch
Hot cooked brown rice, optional

In a bowl, mix the first five ingredients. Pour 1/2 c into resealable plastic bag;
add beef. Seal Bag: Turn to coat. Refrigerate for 1 hour. Refrigerate
remaining marinade.

Drain and discard marinade from beef. In a large nonstock skillet or wok,
stir-fry beef in batches in oil for 2-3 min or until no longer pink. Remove
and keep warm.

Add broccoli, onion and peppers to the pan; stir-fry for 4 min. Add mushrooms;
stir-fry for 1-2 min or until vegetables are tender. return beef to the pan.
Combine cornstarch and reserve marinade until smooth; stir into beef mixture.
Bring to a boil; cook and stir until thickened. Serve over rice if desired.
Yield 3 servings.
Taste of Home Light & Tasty Feb/March 2003

Thai Shrimp

Here's the Asian way of chopping ginger: Scrape off the skin with the edge of a small spoon. Then cut it into very thin slices
across the grain. Lay the slices in a single layer on half of a sheet of plastic wrap; fold the other half over the ginger. Pound the
ginger slices with the flat side of a meat mallet. They'll separate into natural fibers. Scrape them together and chop them into
small pieces. Cover and store in the refrigerator for up to a week.
INGREDIENTS
1 Tbs cornstarch
1 cup vegetable broth
1/4 cup soy sauce
3 Tbs rice vinegar
1 to 2 Tbs Thai chili sauce
1 Tbs minced fresh gingerroot
1 tsp minced garlic
1 lb uncooked medium shrimp, peeled and deveined
2 tsp sesame oil
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained
and chopped
3 Tbs chopped green onions
1 head bok choy, trimmed
4 cup Hot cooked brown rice, optional
DIRECTIONS
In a small bowl, combine cornstarch and broth until smooth; stir in the soy sauce, vinegar, chili sauce, ginger
and garlic. Set aside.
In a large skillet or wok, stir-fry shrimp in oil until shrimp turn pink. Remove and keep warm.
Stir soy sauce mixture and add to the pan. Bring to a boil. Cook and stir for 2 minutes or until thickened.
Stir in artichokes and onions; top with bok choy. Reduce heat; cover and cook for 5 minutes or until bok
choy is wilted. Return shrimp to the pan; heat through. Serve with rice if desired. Yield: 4 servings.
Servings: 4
Cooking Times
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

Taco Chicken Rolls


1 c. finely crushed cheese flavored crackers
1 envelope taco seasoning
6 bonelss skinless chicken breast halves
2 oz. monterey jack cheese, cut into six 2"x½" sticks
1 can (4oz) chopped green chilies

In a shallow dish, combine the cracker crumbs
and taco seasoning; set aside. Flatten chicken
between two sheets of waxed paper to ¼", thickness.
Place a cheese stick and about 1tbs. of chilies on each
piece of chicken. Tuck ends of chicken in and roll up;
secure with a toothpick.

Coat chicken with crumb mixture. Place in a greased
13x9x2" baking dish. Bake, uncovered, at 350 º for
35-40 min or until chicken juices run clear. Remove
toothpicks. Yield 6 servings.

Recipe Source Taste of Home's Quick Cooking Sept/Oct 2002 Issue

Tortellini Marinara


1 pkg refrigerated cheese tortellini (9oz) or frozen
1 lb sausage, bulk
15 oz. refrigerated marinara
14.5 oz can diced Italian tomatoes, undrained
1/2 lb sliced fresh mushrooms
1 c shredded mozzarella cheese or Italian blend

Cook tortellini according to the pkg directions.
While tortellini is cooking brown sausage over med.
heat until no longer pink; drain. Stir in
marinara sauce, tomatoes and mushrooms. Bring to
a boil. Reduce heat; cover and simmer for 5 min.
or until mushrooms are tender.

Drain tortellini and stir into skillet. Sprinkle
with cheese. Cover skillet and remove from heat
and let stand until cheese is melted.

Approx 8 servings

Serve with French garlic bread, toasted and side salad.

Triple-Cheese Lasagna


12 oz. ground turkey
1 jar (26 to 30 oz.) reduced sodium spaghetti sauce
16 oz. lasagna noodles
1 container (15 to 16 oz.) part-skim ricotta cheese
2 c. low-fat cottage cheese
1 c. shredded part-skim mozzarella cheese, divided
1 egg white, lightly beaten
¼ c. chopped fresh parsley
2 tbs. grated Parmesan cheese


Preheat oven to 375º F. Spray a 13x9" baking pan with vegetable
cooking spray. In a large nonstick skillet, cook turkey until no
pink, about 10 minutes. Drain off fat. Add sauce; simmer, covered,
for 10 minutes.

Meanwhile, cook noodles according to package directions, but
do not add salt.

In a medium bowl, combine ricotta, cottag cheese, ½ c. of mozzarella,
egg white, and parsley, Drain noodles.

Spread ½ c. of meat sauce on bottom of prepared pan. Cover
with a layer of noodles. Spread with ¼ of mozzarella mixture;
top with ½ c. of sauce. Continue layerinig with remaining
noodles, mozzarella mixture, and ending with sauce.

Cover pan with foil. Bake for 45 minutes. Remove foil and sprinkle
with remaining mozzarella and Parmesan. Bake until cheese is
melted, about 10 minutes. Let stand for 10 minutes before serving.

Tuna Steaks with Avocado Cucumber Dressing

2 Ahi Tuna Steaks
Salt & Pepper To Taste
Lemon Pepper
Lime Juice
Olive Oil

Season tuna with salt and pepper, olive oil, lime juice and lemon pepper.

Grill about 8 min. each side on medium.

Cucumber Dressing

1 cucumber
2 large avocados
1/2 c sour cream
2 tbs lime juice
Salt and Pepper to taste

Mix all indgredients in food processor. Blend until smooth.

Take grilled tuna put over rice pilaf, drizzle with cucumber dressing.

Note: Can also be topped with mango salsa or tomatoes.

Mango salsa


1 mango cubed
1/2 purple onion chopped
1 cucumber chopped
3 roma tomatoes chopped
1/2 cilantro finely chopped
1/2 tsp brown sugar
3 tbs olive oil

Mix together olive oil and brown sugar in medium mixing bowl.
Add mango, onion, cucumber, tomato and cilantro till evenly coated.

Wiener Schnitzel

Source: Cuisine At Home February 2005

1 lb pork loin, trimmed **
salt and pepper
1/2 c. flour
3 eggs, beaten
2 c fresh bread crumbs
3 tbs veg oil
3 tbs unsalted butter
1/4 c dry white wine
2 tbs fresh lemon juice
2 tbs heavy cream
6 tbs unsalted butter
2 tbs chopped fresh parsley
4 lemon wedges

Slice pork into 8-1" thick pieces.
Pound each piece with a meat mallet
to about 1/4" thickness. Season with
salt and pepper.

Place flour, eggs, and bread crumbs
into 3 separate shallow dishes.
Dredge each medallion first in flour,
then in eggs, and finally in bread
crumbs. Place breaded pork on a
baking sheet or plate.

Heat oil and 3 tbs butter in a large
saute pan over med-high heat.
Saute pork until golden brown, 2-3
min on each side. Remove from
pan and keep warm in a 200° oven.

Deglaze pan with wine; add lemon
juice and simmer 3 min. Add heavy
cream and simmer until reduced by
half, about 1 min.

Off heat, whisk in butter 2 tbs. at
a time, then stir in parsley; spoon
sauce over medallions. Serve with lemon
wedges.

**try to get the whole tenderloin.

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