Healthy, and my family actually liked it! Natalee...I think you and I once hated cilantro together for life, but it was really good in this recipe!
From Taylor, my personal trainer extraordinaire! ~Meg
Note: This only serves two, so I double it for us.
1 teaspoon olive oil
2 boneless, skinless chicken breasts
1 tablespoon orange juice concentrate
2 tablespoons low-sodium soy sauce
¼ teaspoon powdered ginger
1 sliced green onion
1 tablespoon sliced almonds
1 teaspoon diced cilantro
Heat oil in a nonstick skillet over medium heat. Add chicken and sear for three minutes per side. Add orange juice concentrate, soy sauce, and ginger, stirring to mix. Reduce heat and simmer for 5 to 6 minutes. Before serving, top with green onion, almonds, and cilantro.
Per serving: 179 calories, 25 g protein, 7 g carbohydrates, 5 g fat
Suggestion: serve with brown rice and broccoli…or other fresh green vegetable.
Wednesday, September 17, 2008
Baked Beef Italian Pie
The recipe cards Natalee hand typed for me 14 years ago...before she could type fast!!!Ok...it's lame that I'm posting this, but I do not take credit at all since it came directly from her mom...lol...Chico?! Are you out there!? You should post too!
This is one of Kirk's favorite meals from Lynn.
The recipe:
1 Pkg (13 oz) hot roll mix (it's in a box in the baking isle...mostly though you just need a yummy soft dough)
1 Can (16 oz) tomatoes
1 C Chopped Onion
1/3 C Parmesan Cheese
1 tsp Salt
1/2 tsp Oregano
1 1/2 Lbs Ground Beef
1 Tbsp Shortening
1/3 C Chopped Parsley
1 1/2 tsp basil
1 1/2 C Grated Mozzarella Cheese
Prepare hot roll mix as directed on package label or prepare your own recipe using about 4 C flour. Let it rise in warm place until doubled. Punch down and turn out on lightly floured board; knead lightly.
Divide dough into three equal portions. Roll two portions of dough into 9 inch rounds. Fit into bottom and up sides of greased 8 inch layer cake pans. (dough should be no more than 1/8th of an inch thick) roll remaining dough into an 8x12 inch rectangle and cut into strips 1 inch wide.
1 Pkg (13 oz) hot roll mix (it's in a box in the baking isle...mostly though you just need a yummy soft dough)
1 Can (16 oz) tomatoes
1 C Chopped Onion
1/3 C Parmesan Cheese
1 tsp Salt
1/2 tsp Oregano
1 1/2 Lbs Ground Beef
1 Tbsp Shortening
1/3 C Chopped Parsley
1 1/2 tsp basil
1 1/2 C Grated Mozzarella Cheese
Prepare hot roll mix as directed on package label or prepare your own recipe using about 4 C flour. Let it rise in warm place until doubled. Punch down and turn out on lightly floured board; knead lightly.
Divide dough into three equal portions. Roll two portions of dough into 9 inch rounds. Fit into bottom and up sides of greased 8 inch layer cake pans. (dough should be no more than 1/8th of an inch thick) roll remaining dough into an 8x12 inch rectangle and cut into strips 1 inch wide.
Meanwhile prepare beef filling y draining tomatoes and setting juice aside. Chop tomatoes coarsely. Cook meat and onion in shortening in skillet until meat is crumbly and has lost its color. Drain off excess fat. Add tomato juice; simmer until liquid evaporates. Stir in Parmesan Cheese, Parsley, Salt, Basil, and Oregano. Cool.
Cover dough in each pan with an equal amount of meat mixture. Top each with an equal amount of chopped tomato and Mozzarella cheese. Cover each with strips of dough in crisscross-lattice fashion. Let rise 15 min. Bake @ 350 for 35 Min. or until golden brown. Remove from pan.
Chicken Enchiladas
This is MY favorite meal, and it's actually really easy to make. I used to be scared to try it because it looks like a lot of work, but it's really not bad at all. In fact it is what we are having for dinner tonight, so I figured I would put it up here since I have the recipe out anyway.
Ingredients:
1 whole chicken cooked and de-boned
1 lb grated longhorn cheese
1 can chiles, peeled, roasted & chopped (There is a can of chilies that is sold in the grocery store that actually says this, "peeled, roasted & chopped")
1 med onion, sauteed until tender
2 cans cream of chicken soup
1 c. chicken broth
1 c. half and half
8-12 flour tortillas
Directions:
Mix chicken, 1/2 of cheese, chilies and onion. For those of you who may be "stupid" like me, (I didn't know how to cook a whole chicken....) I'll put those instructions in here too. Place the whole chicken in a pot of water with salt and pepper. Make sure the water covers or almost covers the chicken. Let the chicken cook on the stove top for an hour or so depending on how big your chicken is. Drain the water out, and after it cools, take the meat off the bones. Now you have a cooked de-boned chicken! :) If you don't want to take the time to do all of that, I used to just buy the bags of chicken breasts and cook them and then cut them into little pieces. Wrap a spoonful of your chicken mixture into your flour tortillas and lay them in a greased casserole dish.
In a seperate bowl add your chicken soup, chicken broth, and half and half. Mix together with a wire whisk and then pour sauce over your tortillas and finally top with the rest of your cheese. Bake for 1 hour at 350 degrees.
Ingredients:
1 whole chicken cooked and de-boned
1 lb grated longhorn cheese
1 can chiles, peeled, roasted & chopped (There is a can of chilies that is sold in the grocery store that actually says this, "peeled, roasted & chopped")
1 med onion, sauteed until tender
2 cans cream of chicken soup
1 c. chicken broth
1 c. half and half
8-12 flour tortillas
Directions:
Mix chicken, 1/2 of cheese, chilies and onion. For those of you who may be "stupid" like me, (I didn't know how to cook a whole chicken....) I'll put those instructions in here too. Place the whole chicken in a pot of water with salt and pepper. Make sure the water covers or almost covers the chicken. Let the chicken cook on the stove top for an hour or so depending on how big your chicken is. Drain the water out, and after it cools, take the meat off the bones. Now you have a cooked de-boned chicken! :) If you don't want to take the time to do all of that, I used to just buy the bags of chicken breasts and cook them and then cut them into little pieces. Wrap a spoonful of your chicken mixture into your flour tortillas and lay them in a greased casserole dish.
In a seperate bowl add your chicken soup, chicken broth, and half and half. Mix together with a wire whisk and then pour sauce over your tortillas and finally top with the rest of your cheese. Bake for 1 hour at 350 degrees.
Pull-Apart Carmel Coffee Cake
This is a fast, easy recipe. My kids and husband love it and it dosen't last long around our house!
Pull- Apart Carmel Coffee Cake
2 tubes (12 ounces each) refrigerated flaky buttermilk biscuits
1 cup packed brown sugar
1/2 cup heavy whipping cream
1 teaspoon ground cinnamon
Directions: Cut each biscuit into four pieces; arrange evenly in a 10-in. fluted tube pan coated with cooking spray. Combine the brown sugar, cream and cinnamon; pour over biscuits.
Bake at 350° for 25-30 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving platter. Yield: 12 servings.
Pull- Apart Carmel Coffee Cake
2 tubes (12 ounces each) refrigerated flaky buttermilk biscuits
1 cup packed brown sugar
1/2 cup heavy whipping cream
1 teaspoon ground cinnamon
Directions: Cut each biscuit into four pieces; arrange evenly in a 10-in. fluted tube pan coated with cooking spray. Combine the brown sugar, cream and cinnamon; pour over biscuits.
Bake at 350° for 25-30 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving platter. Yield: 12 servings.
Tuesday, September 16, 2008
Chocolate Chip Cookies
I know you could probably dedicate an entire blog to recipes for Chocolate Chip Cookies, but I have two that I really like, so I'm gonna put them on here. The first recipe was by request. Here ya go Meg. :) My Mom made these all while I was growing up and I STILL love them. I love them right out of the oven, and I love them frozen too. I don't know why, I just do. So here is my Mom's recipe for Chocolate Chip Cookies.
Ingredients:
1 C. shortening (I like just the regular shortening, but you could use the butter flavored as well)
1/2 C. sugar
2 eggs
1 C. brown sugar
1 tsp. vanilla
2 1/4 C. flour
1 tsp. salt
1 tsp. soda
1/2 C. walnuts
1 pkg Chocolate Chips
Directions:
Cream together shortening, sugar, (white and brown) eggs, and vanilla. Then add dry ingredients. Beat well and add walnuts and chocolate chips. Roll into balls or drop onto greased cookie sheet. Bake at 375 for 8-10 minutes depending upon your oven. :)
OK this second recipe has a funny story to it. This recipe is my husband's ex-wife Shannon's recipe for Chocolate Chip Cookies. This was a sore spot in our marriage for a little while because he likes these better then my mom's cookies. Since Shannon and I have slowly become pretty good "friends", it's now OK that he requests that I make these cookies instead now. Despite the dumb story that accompanies it, they are pretty good cookies.
Ingredients:
1 c. butter - put in microwave to soften for 20-25 seconds.
1 1/2 c. brown sugar
1/2 c. white sugar
2 eggs
2 1/2 Tbsp. vanilla
1 c. peanut butter
3 c. flour
1 tsp. salt
1 teaspoon baking soda
Directions:
Mix butter, sugar, eggs vanilla and peanut butter until smooth. Stir in dry ingredients with a fork. Add Chocolate Chips (we like the Gharadeli brand of chocolate chips in these cookies.) Drop onto ungreased cookie sheet and bake at 350 for 7 minutes.
Ingredients:
1 C. shortening (I like just the regular shortening, but you could use the butter flavored as well)
1/2 C. sugar
2 eggs
1 C. brown sugar
1 tsp. vanilla
2 1/4 C. flour
1 tsp. salt
1 tsp. soda
1/2 C. walnuts
1 pkg Chocolate Chips
Directions:
Cream together shortening, sugar, (white and brown) eggs, and vanilla. Then add dry ingredients. Beat well and add walnuts and chocolate chips. Roll into balls or drop onto greased cookie sheet. Bake at 375 for 8-10 minutes depending upon your oven. :)
OK this second recipe has a funny story to it. This recipe is my husband's ex-wife Shannon's recipe for Chocolate Chip Cookies. This was a sore spot in our marriage for a little while because he likes these better then my mom's cookies. Since Shannon and I have slowly become pretty good "friends", it's now OK that he requests that I make these cookies instead now. Despite the dumb story that accompanies it, they are pretty good cookies.
Ingredients:
1 c. butter - put in microwave to soften for 20-25 seconds.
1 1/2 c. brown sugar
1/2 c. white sugar
2 eggs
2 1/2 Tbsp. vanilla
1 c. peanut butter
3 c. flour
1 tsp. salt
1 teaspoon baking soda
Directions:
Mix butter, sugar, eggs vanilla and peanut butter until smooth. Stir in dry ingredients with a fork. Add Chocolate Chips (we like the Gharadeli brand of chocolate chips in these cookies.) Drop onto ungreased cookie sheet and bake at 350 for 7 minutes.
Toscana Soup
This soup is Cameron's favorite, it is very similar to the Olive Garden Potato and Sausage Soup.
Ingredients:
3 links sweet Italian sausage
2 medium baking potatoes, cut in half lengthwise
2 to 3 slices bacon, diced
3/4 cup onions, diced
1 medium to large clove garlic, minced
2 cups kale, cut in half, then sliced
2 tablespoons chicken base
4 cups water
1/2 cup whipping cream
Directions:
Remove sausage from casings; brown in skillet, breaking up until cooked through.
Place onions and bacon in a large saucepan and cook over medium heat until onions are tender. Add garlic and cook 1 minute longer.
In a crockpot chicken base, water and potatoes. Simmer until potatoes are tender, usually an hour and a half or so on high heat. Add sausage, bacon and onions, along with kale and cream.
Ingredients:
3 links sweet Italian sausage
2 medium baking potatoes, cut in half lengthwise
2 to 3 slices bacon, diced
3/4 cup onions, diced
1 medium to large clove garlic, minced
2 cups kale, cut in half, then sliced
2 tablespoons chicken base
4 cups water
1/2 cup whipping cream
Directions:
Remove sausage from casings; brown in skillet, breaking up until cooked through.
Place onions and bacon in a large saucepan and cook over medium heat until onions are tender. Add garlic and cook 1 minute longer.
In a crockpot chicken base, water and potatoes. Simmer until potatoes are tender, usually an hour and a half or so on high heat. Add sausage, bacon and onions, along with kale and cream.
Broccoli Cheese Soup
Thanks Natalee for letting me contribute recipes to your blog! This recipe, that I got from my mom, is a HUGE family favorite that my kids request all the time.....and it has broccoli in it......and they actually eat it!!
Broccoli Cheese Soup
2 tbsp butter
3/4 c. chopped onion
1 tsp chopped garlic
6 c. chicken broth
8 oz dry fine egg noodles
1 tsp salt
1 tsp pepper
2 pkg frozen broccoli
6 c milk
1 lb Velveeta cheese cubed
Saute onion and garlic in butter. Add chicken broth and heat to boiling. Gradually add noodles and salt so broth continues to boil. Cook uncovered 3 minutes, stirring occasionally. Stir in broccoli and cook 4 more minutes. Reduce heat and add cheese, milk and pepper. Continue cooking until cheese melts. Stir constantly on medium heat so that you don't scorch your milk and cheese. This is a thin soup, sometimes I will mix a little cornstarch and water and add it at the end to thicken it up a little!
We usually serve this with a fresh green salad and homemade rolls.....ok frozen Rhodes rolls! YUM!
Broccoli Cheese Soup
2 tbsp butter
3/4 c. chopped onion
1 tsp chopped garlic
6 c. chicken broth
8 oz dry fine egg noodles
1 tsp salt
1 tsp pepper
2 pkg frozen broccoli
6 c milk
1 lb Velveeta cheese cubed
Saute onion and garlic in butter. Add chicken broth and heat to boiling. Gradually add noodles and salt so broth continues to boil. Cook uncovered 3 minutes, stirring occasionally. Stir in broccoli and cook 4 more minutes. Reduce heat and add cheese, milk and pepper. Continue cooking until cheese melts. Stir constantly on medium heat so that you don't scorch your milk and cheese. This is a thin soup, sometimes I will mix a little cornstarch and water and add it at the end to thicken it up a little!
We usually serve this with a fresh green salad and homemade rolls.....ok frozen Rhodes rolls! YUM!
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