We had this for dinner tonight, and LOVED it!!!
1 lb uncooked pasta
1 Tbsp olive oil
2 cloves garlic, minced
1/2 cup chopped red onion
1 lb skinless, boneless chicken breast, cut into bite size pieces
1 (14oz) can marinated artichoke hearts, drained, and chopped
1 large tomato, chopped
1/2 cup crumbled feta
3 Tbsp chopped fresh parsley
2 Tbsp lemon juice
2 tsp dried oregano
salt and pepper to taste
2 lemons, wedged for garnish
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8-10 minutes, or until al dente; drain.,
Meanwhile, heat olive oil in a large skillet over med-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally until chicken is no longer pink and the juices run clear. About 5-6 minutes.
Reduce heat to med-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2-3 minutes. Remove from heat, season to taste with salt and pepper and garnish with lemon wedges.
Wednesday, March 28, 2007
Bean Burritos
If you need something super easy and fast, and really tasty for dinner. This is it.
1 can (16oz) refried beans
1 cup salsa
1 cup cooked long grain rice
2 cups shredded cheese
12 flour tortillas
Combine beans, salsa, rice, and 1 cup cheese, Spoon about 1/3 cup on each tortilla. Roll up and put in a 13x9 greased dish. Sprinkle with remaining cheese. Cover and bake at 375 for 20-25 minutes. Makes about a dozen!
1 can (16oz) refried beans
1 cup salsa
1 cup cooked long grain rice
2 cups shredded cheese
12 flour tortillas
Combine beans, salsa, rice, and 1 cup cheese, Spoon about 1/3 cup on each tortilla. Roll up and put in a 13x9 greased dish. Sprinkle with remaining cheese. Cover and bake at 375 for 20-25 minutes. Makes about a dozen!
Tuesday, February 27, 2007
Teriyaki Chicken toss with Spaghetti
I'm not a fan of teriyaki, but this didn't taste like teriyaki to me. This was so delicious!!!!!!!!!
Ingredients:
1 tsp olive oil
3 boneless skinless chicken breasts
1/2 tsp Mrs.Dash original seasoning
1/2-1 tsp crushed chilies
1 small onion
1 small zucchini
1/2 each of green and red peppers
10 mushrooms
350 g spaghetti
1 Tbsp cornstarch
2 Tbsp soya sauce
1/3 cup honey garlic sauce
1/4 cup chicken broth
1 cup chicken broth
2 tsp curry pwd
1 Tbsp liquid honey
1/2 tsp basil
Instructions:
Boil water for pasta in a large pot. Heat oil in large non stick fry pan at med-high. Cut chicken into bite size pieces and add to pan as you cut. Season with Mrs.Dash and crushed chilies and stir until meat is no longer pink.
Chop onion, zucchini and peppers into bite size chunks and add to pan as you chop. Wash and slice mushrooms, and add to pan.
Place pasta in boiling water and set timer for 8 minutes.
Add cornstarch to a small bowl. Gradually add soya sauce while stirring so it stays smooth. Mix in the honey garlic sauce and 1/4 cup chicken broth. Add to pan of chicken and veggies. Stir and leave to simmer on low.
Rinse the cooked pasta under hot water. Drain. Mix the following in the empty pasta pot at med-low. 1 cup chicken broth, curry pwd, honey, and basil. Stir together and return pasta to pot. Toss the pasta to coat in the spiced broth. Remove from heat. Serve pasta with veggie and chicken mixture on top. SO GOOD!!
Per serving:
Calories 401
Fat 3.4g
Protein 28.5g
Carbohydrate 64.0g
Ingredients:
1 tsp olive oil
3 boneless skinless chicken breasts
1/2 tsp Mrs.Dash original seasoning
1/2-1 tsp crushed chilies
1 small onion
1 small zucchini
1/2 each of green and red peppers
10 mushrooms
350 g spaghetti
1 Tbsp cornstarch
2 Tbsp soya sauce
1/3 cup honey garlic sauce
1/4 cup chicken broth
1 cup chicken broth
2 tsp curry pwd
1 Tbsp liquid honey
1/2 tsp basil
Instructions:
Boil water for pasta in a large pot. Heat oil in large non stick fry pan at med-high. Cut chicken into bite size pieces and add to pan as you cut. Season with Mrs.Dash and crushed chilies and stir until meat is no longer pink.
Chop onion, zucchini and peppers into bite size chunks and add to pan as you chop. Wash and slice mushrooms, and add to pan.
Place pasta in boiling water and set timer for 8 minutes.
Add cornstarch to a small bowl. Gradually add soya sauce while stirring so it stays smooth. Mix in the honey garlic sauce and 1/4 cup chicken broth. Add to pan of chicken and veggies. Stir and leave to simmer on low.
Rinse the cooked pasta under hot water. Drain. Mix the following in the empty pasta pot at med-low. 1 cup chicken broth, curry pwd, honey, and basil. Stir together and return pasta to pot. Toss the pasta to coat in the spiced broth. Remove from heat. Serve pasta with veggie and chicken mixture on top. SO GOOD!!
Per serving:
Calories 401
Fat 3.4g
Protein 28.5g
Carbohydrate 64.0g
Monday, February 12, 2007
Cheesy Artichoke Chicken and Pasta (9 PTS)
I have this in the crock pot right now. It smells soooooo good! I LOVE artichokes!
1 lb boneless skinless chicken breasts -- cubed (1 to 1 1/2)
4 oz roasted red peppers -- chopped (4 to 6)
15 ounces artichoke hearts -- quartered
8 oz fat-free American cheese
2 teaspoons Worcestershire sauce
1 can 98% fat-free cream of mushroom soup
2 cups fat-free shredded cheddar cheese
4 cups hot cooked pasta
to taste salt and pepper
In a 3 1/2-quart or larger crock pot combine chicken, peppers, artichokes, American cheese, Worcestershire sauce, and soup in the crockpot. Cover and cook on low for 6 to 8 hours. About 15 minutes before serving, add shredded Cheddar cheese and hot cooked pasta. Taste and add salt and pepper as needed.
Serves 4 to 6.
Per Serving: 479 Calories; 2g Fat; 48g Protein; 67g Carbohydrate; 6g Dietary Fiber; 51mg
Cholesterol; 809mg Sodium.
1 lb boneless skinless chicken breasts -- cubed (1 to 1 1/2)
4 oz roasted red peppers -- chopped (4 to 6)
15 ounces artichoke hearts -- quartered
8 oz fat-free American cheese
2 teaspoons Worcestershire sauce
1 can 98% fat-free cream of mushroom soup
2 cups fat-free shredded cheddar cheese
4 cups hot cooked pasta
to taste salt and pepper
In a 3 1/2-quart or larger crock pot combine chicken, peppers, artichokes, American cheese, Worcestershire sauce, and soup in the crockpot. Cover and cook on low for 6 to 8 hours. About 15 minutes before serving, add shredded Cheddar cheese and hot cooked pasta. Taste and add salt and pepper as needed.
Serves 4 to 6.
Per Serving: 479 Calories; 2g Fat; 48g Protein; 67g Carbohydrate; 6g Dietary Fiber; 51mg
Cholesterol; 809mg Sodium.
Thursday, February 8, 2007
Buffalo Chicken Chili
Ingredients:
1 Tbsp Olive oil
2 Tbsp butter
2 lbs all white meat ground chicken breast
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 ribs celery, finely chopped
5 large cloves garlic, chopped
1 Tbsp smoked paprika (i used 1/2 Tbsp paprika, 1/2 Tbsp chili pwd. I didn't want to buy a 6 dollar bottle for one recipe!)
1 bay leaf
salt and pepper
2 cups chicken stock
1/4-1/2 cup hot sauce, depending on how hot you like it. (i used Franks buffalo chicken sauce)
1 15 ounce can tomato sauce
1 15 ounce can crushed tomatoes
Place a large pot over med-high heat add olive oil and butter. Once butter is melted, add the ground chicken. Brown it, using the back of a wooden spoon to break it up into small pieces, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and pepper. Cook, stiring frequently, for about 3-4 minutes. Add the chicken stock and scrape up any brown bits on the bottom of the pot. Add the hot sauce, tomato sauce and crushed tomatoes, and bring up to a bubble. Simmer for 8-10 minutes to let the flavors come together.
1 Tbsp Olive oil
2 Tbsp butter
2 lbs all white meat ground chicken breast
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 ribs celery, finely chopped
5 large cloves garlic, chopped
1 Tbsp smoked paprika (i used 1/2 Tbsp paprika, 1/2 Tbsp chili pwd. I didn't want to buy a 6 dollar bottle for one recipe!)
1 bay leaf
salt and pepper
2 cups chicken stock
1/4-1/2 cup hot sauce, depending on how hot you like it. (i used Franks buffalo chicken sauce)
1 15 ounce can tomato sauce
1 15 ounce can crushed tomatoes
Place a large pot over med-high heat add olive oil and butter. Once butter is melted, add the ground chicken. Brown it, using the back of a wooden spoon to break it up into small pieces, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and pepper. Cook, stiring frequently, for about 3-4 minutes. Add the chicken stock and scrape up any brown bits on the bottom of the pot. Add the hot sauce, tomato sauce and crushed tomatoes, and bring up to a bubble. Simmer for 8-10 minutes to let the flavors come together.
Friday, January 26, 2007
Meatloaf Muffins
1 lb ground beef
1 1/2 cups cracker crumbs
2 eggs
1 pkg dry onion soup mix
1 can vegetable soup
salt and pepper to taste
Topping:
1/4 cup ketchup
1/2 cup bbq sauce
3/4 cup brown sugar
Miix all ingredients together and press into muffin tins. Mix together topping and spoon on top of muffins before baking. Bake at 350 F for 25-30 minutes.
1 1/2 cups cracker crumbs
2 eggs
1 pkg dry onion soup mix
1 can vegetable soup
salt and pepper to taste
Topping:
1/4 cup ketchup
1/2 cup bbq sauce
3/4 cup brown sugar
Miix all ingredients together and press into muffin tins. Mix together topping and spoon on top of muffins before baking. Bake at 350 F for 25-30 minutes.
Tuesday, January 16, 2007
Cheesy Crockpot Chicken (7.5 PTS)
2 lbs. boneless skinless chicken breasts
2 Cans 98% fat-free cream of chicken soup
1 can cheddar cheese soup
1/4 teaspoon garlic powder
Cut chicken into bite size pieces. Put chicken in the bottom of the crockpot. Add rest of ingredients on top. Cook 8 hours on low. Serve over rice or noodles. (Points include rice)
Per Serving: 328 Calories; 8g Fat; 55g Protein; 5g Carbohydrate; 1g Dietary Fiber; 146mg
Cholesterol; 631mg Sodium.
This meal was so yummy and easy. It was a little runnier than I expected, but still great!
Feta Cheese and Bacon stuffed Chicken Breasts
D-LISH!!! We had this for dinner tonight, and we both gave it a 10/10! If you try it, let me know what you think!
8 Tbsp Olive oil
2 tsp lemon juice
4 cloves crushed garlic-i just used 2 tsp minced garlic
1 Tbsp dried oregano
salt and pepper to taste
4 skinless, boneless chicken breasts
feta cheese
bacon, fried and drained
Preheat oven to 350F
In a small bowl combine the oil, lemon juice, garlic, oregano, salt and pepper. Mix together. Place chicken in a 9X13 baking dish and pour oil mixture over chicken. (i put this in the fridge for a couple hours to marinate)
Stuff each breast with crumbled feta, and bacon strips--we used 3 per breast. Secure open sides with toothpicks.
Bake uncovered for 30-35 minutes!
8 Tbsp Olive oil
2 tsp lemon juice
4 cloves crushed garlic-i just used 2 tsp minced garlic
1 Tbsp dried oregano
salt and pepper to taste
4 skinless, boneless chicken breasts
feta cheese
bacon, fried and drained
Preheat oven to 350F
In a small bowl combine the oil, lemon juice, garlic, oregano, salt and pepper. Mix together. Place chicken in a 9X13 baking dish and pour oil mixture over chicken. (i put this in the fridge for a couple hours to marinate)
Stuff each breast with crumbled feta, and bacon strips--we used 3 per breast. Secure open sides with toothpicks.
Bake uncovered for 30-35 minutes!
Sunday, January 14, 2007
My Fave roast recipe
Man, it's been awhile since i've been on here......
Slow cooker beef roast
3-4lbs boneless sirloin tip roast
envelope dry onion soup mix
envelope brown gravy mix
2 cups sprite/7-up
Beef onion gravy
2/3 cup water
1/2 cup flour
Set roast in a slow cooker. Combine gravy mix, soup mix, and pop in a small bowl. Pour over roast. Cover. Cook on low for 8-10 hours or on high for 4-5 hours until tender. Remove roast to serving plate.
Gravy--Pour drippings, including fat into 4 cup liquid measure. Let stand for about 10 minutes until fat separates and comes to surface. Carefully spoon off and discard fat. Add water to drippings to make 4 cups. Pour into large saucepan or roasting pan. Bring to a boil on medium. Stir second amount of water into flour in small bowl until smooth. Stir into drippings for 5-7 minutes, stirring with whisk to prevent lumps, until boiling and thickened!
The meat almost melts in your mouth it's so tender!!! Enjoy!
Slow cooker beef roast
3-4lbs boneless sirloin tip roast
envelope dry onion soup mix
envelope brown gravy mix
2 cups sprite/7-up
Beef onion gravy
2/3 cup water
1/2 cup flour
Set roast in a slow cooker. Combine gravy mix, soup mix, and pop in a small bowl. Pour over roast. Cover. Cook on low for 8-10 hours or on high for 4-5 hours until tender. Remove roast to serving plate.
Gravy--Pour drippings, including fat into 4 cup liquid measure. Let stand for about 10 minutes until fat separates and comes to surface. Carefully spoon off and discard fat. Add water to drippings to make 4 cups. Pour into large saucepan or roasting pan. Bring to a boil on medium. Stir second amount of water into flour in small bowl until smooth. Stir into drippings for 5-7 minutes, stirring with whisk to prevent lumps, until boiling and thickened!
The meat almost melts in your mouth it's so tender!!! Enjoy!
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