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Main Dish |
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Louish
Recipes: 5
Member Since: Jul, 06
Members Favorites: 0
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- Artichoke(s)
- -- For the pot of water --
- Salt & Pepper
- Dill
- Basil
- Cayenne
- Garlic
- Lemon
- -- For the dipping sauce --
- (Butter & Lemon) or (Ranch)
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First trim the chokes. Cut off the stalk, right to the bottom of the bulb part.
Now cut off the top thistle ends. About one-fourth to one-third down from the top. Wash out in cold water.
I like to season the water with salt and pepper to taste, and some herbs, dill and basil are good, and other peppers, cayenne, white pepper, or pasilla, lemon and garlic.
Next place the choke in boiling water (I personally fill the water so it covers 2/3 of the choke), cover with lid, reduce heat to simmer, and steam for 20 to 40 minutes (depending on size) -- they are done when the leaves pull away easily.
Then when they are done, let them cool off, I turn them upside down in a bowl so all the water drains out.
Melt some butter and add some lemon for the dipping sauce. If you don't want to use butter, you can use ranch.
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ShawdoS
Recipes: 23
Member Since: Aug, 06
Members Favorites: 0
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- 4 chicken breast halves
- Salt and pepper
- 1 6-ounce jar marinated artichoke hearts
- 8 ounces mushrooms, sliced
- 5 green onions, chopped
- 1 cup dry white wine
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Preheat oven to 350°F. Season chicken breast halves with salt and pepper. Place skin side
up in 9x13-inch baking dish. Drain artichokes, reserving marinade. Cut artichoke in half.
Top chicken breasts with artichokes, mushrooms and green onions. Pour reserved
marinade and white wine over. Bake until chicken is cooked through. about 45 minutes. |
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Scrumditally
Recipes: 2
Member Since: Aug, 06
Members Favorites: 0
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- 8 oz. fusilli or your favorite pasta
- 2 teaspoons plus
- 3 tablespoons flavorless cooking oil
- 1/2 lb. firm mushrooms such as button, shittake, morel, or chanterelle
- 3 whole green onions
- 3 cloves garlic, finely minced
- 2 tablespoons finely minced ginger
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- Sauce
- 1/4 cup chicken stock
- 1/4 cup dry sherry or Chinese rice wine
- 2 tablespoons oyster sauce
- 1 tablespoon dark sesame oil
- 2 teaspoons cornstarch
- 1/2 teaspoon sugar
- 1/2 teaspoon freshly ground ginger
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Serves 2-4
Advance Preparation
Bring 4 quarts water to a rapid boil in a large pot. Lightly salt the water and cook the pasta according to the package instructions. When the pasta is slightly firm, drain it, rinse with cold water and drain again.
Toss the pasta with the 2 teaspoons cooking oil. If using shiitake mushrooms, cut off the stems. Cut the mushrooms into 1/2 inch slices. Cut the green onions on a sharp diagonal into 1-inch lengths. Combine the mushrooms, green onions, garlic and ginger (you need 4 cups total). Cover and refrigerate all ingredients until 5 minutes before cooking. Can be completed to this point up to 8 hours in advance of last minute cooking.
Last Minute Cooking
Place a wok over high heat. When wok is very hot, add 1 1/2 tablespoons cooking oil. When oil is hot, add the vegetable mixture and stir and toss until the mushrooms begin to wilt, about 2 minutes. Transfer to a plate and return wok to high heat. Add the remaining 1 1/2 tablespoons oil. When the oil is hot, add the pasta. Stir and toss of 30 seconds, then add the sauce. Stir and toss until the pasta is heated through. Return the vegetables to the wok and cook for 30 seconds more to heat evenly. Transfer to a platter or dinner plates and serve at once.
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Kari
Recipes: 3
Member Since: Oct, 06
Members Favorites: 0
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- 1 can cream of chicken soup
- 1 1/3 cup water
- 3/4 uncooked long grain rice
- 1/2 tsp of onion powder
- 1/4 tsp black pepper
- 1- 1 1/2 lbs of chicken
- 1 cup corn flakes
- 1 box frozen brocilli
- 1/4 cup butter
- 1 cup grated mild cheddar cheese
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Mix soup, water, rice, onion powder, black pepper in a 2qt shallow baking dish. Place chicken and brocilli on top of the mix. Sprinkle chicken with addt'l pepper. Sprinkle cheese on top. Next Crush the corn flakes and sprinkle over the top. Melt butter and spread on top of the cornflakes.
Cover and bake at 375 for 45 min. or until rice and chicken are done. Then walla Happy EATING!!!
For added goodness make fresh greens boiled in water with butter and garlic.. hmmmm |
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ShawdoS
Recipes: 19
Member Since: Aug, 06
Members Favorites: 0
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- 6 corn tortillas
- 1 sm. onion (chopped)
- 1 clove garlic (crushed)
- 2 tsp. oil
- 1 (14 oz.) can chopped green chiles (undrained)
- 1 (14 1/2 oz.) can beef broth (undiluted)
- 1 (10 3/4 oz.) can chicken broth (undiluted)
- 1 (10 3/4 oz.) can cream of chicken soup (undiluted)
- 1 (6 3/4 oz.) can chunk style chicken
- 1 1/2 c. water
- 1 tsp. steak sauce
- 2 tsp. Worcestershire sauce
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1/8 tsp. pepper
- 3 c. (12 oz.) shredded Cheddar cheese
- Paprika
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Cut 6 tortillas into 1/2 inch strips (set aside). Saute onion and garlic in oil. Add ingredients. Cover, heat and simmer for 1 hour. Add tortillas and cheese. Simmer uncovered for 10 minutes. Sprinkle with paprika. Serve with tortilla chips. Makes 8 cups. |
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ShawdoS
Recipes: 23
Member Since: Aug, 06
Members Favorites: 0
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- whole chicken (cooked and cubed)
- 16 oz sour cream
- 6 oz can of peeled and chopped chilis
- 1 can cream of chicken soup
- Cheese
- flour tortillas
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combine sour cream, chilis, cheese and cream of chicken. Add chicken mix well.
Spoon mixture into tortillas. Place in baking dish. Top with shredded cheese. Bake 25 mins at 350.
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ShawdoS
Recipes: 23
Member Since: Aug, 06
Members Favorites: 0
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- Whole Chicken (cooked and cubed)
- 6-8 Chicken Cubes
- Extra wide egg noodles
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Cook chicken with chicken cube until Chicken is done.
Remove chicken from water and add noodles.
Cut Chicken into cubes and return to noodles.
Cook 15 mins or until noodles are done.
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ShawdoS
Recipes: 23
Member Since: Aug, 06
Members Favorites: 0
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- 1 can cream of chicken soup
- 1 can cream of brocolli soup
- 1/4 cup Milk
- 1 cup frozen mixed vegetables
- 2 cup cut-up cooked chicken
- 4-5 cooked large potaotes cut into cube
- homestyle bisquits
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combine all ingredients into a glass cooking dish.
Cook for 20 mins on 375.
Add bisquits last 10 minutes to top of mixture |
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luana73
Recipes: 1
Member Since: Oct, 06
Members Favorites: 0
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- Skinned Boneless chicken
- 1 can of cream of chicken soup
- 1 tub of sour cream
- Ritz crackers
- 2tbsps of butter
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boil chicken, cut up in small pieces.
Spread around in a dish w/soup and sour cream. Put in the oven at 375deg for 20minutes. Crush ritz crackers and mix with 2tpsps of butter and spread over the top and put back in the oven for 15minutes. |
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Caulon Anderson
Recipes: 1
Member Since: Jun, 08
Members Favorites: 0
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- 8 ounces dried fettucine
- 3 tablespoons butter
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- salt and black pepper to taste
- 1/2 teaspoon cayenne pepper
- 2 cups half-and-half
- 1 (4 ounce) package cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 8 ounces crabmeat, flaked
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Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep warm and covered.
Meanwhile, melt the butter in a large saucepan over medium heat. Add the minced garlic and cook until garlic releases its aroma, about 2 minutes, being careful not to let the garlic brown. Stir in the flour, salt, pepper, and cayenne pepper. Reduce heat, and cook, stirring constantly for about 2 minutes. Add the half-and-half and stir over medium heat until slightly thickened, about 3 minutes.
Add the cream cheese and Parmesan cheese to the sauce and stir until cheeses melt and mixture is smooth. Mix in the crabmeat and continue cooking until crabmeat is heated through, about 3 minutes.
Divide the fettucine among 4 plates or bowls and top with the crab sauce. |
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ShawdoS
Recipes: 23
Member Since: Aug, 06
Members Favorites: 0
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- 1 1/2 lb. skinless, boneless chicken breast halves (4 to 6)
- 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Broccoli Soup (regular or 98% Fat Free)
- 1/3 cup milk
- 1/2 tsp. garlic powder
- 1 jar (4 1/2 oz.) sliced mushrooms, drained
- 1/4 cup grated Parmesan cheese
- 1/4 cup dry bread crumbs
- 2 tbsp. butter
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1. Place the chicken in a 13 x 9 x 2-inch shallow baking dish. Mix the soup, milk, garlic powder and mushrooms in a medium bowl and pour over the chicken.
2. Mix the cheese and bread crumbs with the butter in a small bowl and sprinkle over the soup mixture.
3. Bake at 400°F. for 30 minutes or until chicken is cooked through. Place the chicken on a serving plate. Stir the sauce and serve with the chicken.
TIP: Serve with steamed whole green beans. For dessert serve frozen yogurt popsicles
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ShawdoS
Recipes: 23
Member Since: Aug, 06
Members Favorites: 0
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- boneless, skinless chicken breast
- 4 slices of swiss or american cheese
- 1 can cr of brocolli soup
- 8 tomatoe slices
- 2 tbsp melted butter
- 1/2 cup herb stuffing crushed
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- 8 cups hot cooked rice
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In oblong baking dish, arrange chicken. Top with cheese.
In small bowl, stir soup, spread over cheese.Top with tomatoes. In another small bowl, combine butter and stuffing; sprinkle over tomatoes.
Bake at 400 for 25 mins or until chicken is no longer pink. Serve with rice
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ShawdoS
Recipes: 19
Member Since: Aug, 06
Members Favorites: 0
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- - 64 ounces frozen meatballs (approximately 60 to 65 meatballs)
- - 32 ounces barbecue sauce
- Optional: Shredded cheddar cheese, toothpicks
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Cook meatballs according to package directions.
Place cooked meatballs in or slow cooker.
Pour barbecue sauce over meatballs.
Turn heat on high for approximately 15 minutes, or until sauce is hot.
Reduce heat to low and simmer for 1 hour.
Serve in slow cooker or place meatballs on a serving plate with toothpicks inserted and sprinkle with shredded cheddar cheese. |
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Scrumditally
Recipes: 2
Member Since: Aug, 06
Members Favorites: 1
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- 3 lbs. skirt or flank steak
- OR
- 3 lbs. boneless, skinless chicken breasts
- OR
- 3 lbs. shrimp, cleaned
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- 2 large yellow onions
- 2 green bell peppers
- 1-2 red bell peppers
- 2 T vegetable oil
- 2 C grated cheese
- 1/2 C cilantro, chopped
- 3 C guacamole
- OR
- 3 C guilt-free guacamole
- 1/2 C cilantro, chopped
- 2 C sour cream (optional)
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- Marinade
- 1 C lime juice
- 1 T pepper
- 2 T garlic, minced
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- Pico de Gallo
- 1/2 cup fresh cilantro, chopped
- 2 green onions, chopped
- 2 large tomatoes, chopped
- 1 tsp. garlic, minced
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Serves 8
Combine marinade ingredients in a large dish. Combine all marinade ingredients and add meat and marinate in the refrigerator for at least 4 hours, preferably overnight for steak or chicken.
To prepare the pico de gallo, simply combine all of the ingredients in a small serving bowl.
Slice the onions into 1/4-inch slices, and cut each slice into a semicircle, chop some cilantro and set aside.
Grill the meat until it is cooked slightly less than the way you like it. You can also grill the onions and peppers, or if it is easier, sauté' them in the oil until they are soft, using a large frying pan. After removing the meat from the grill, slice it into strips that are cut across the grain. The strips should be 3-4 inches long and 1/4 inch thick. Combine meat with the onions and peppers. Place all ingredients on the table. Each person makes their own fajita by taking a tortilla and spooning some of the meat onto it, then adding their choice of each of the other ingredients in whatever combination they like best.
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ShawdoS
Recipes: 23
Member Since: Aug, 06
Members Favorites: 0
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- 8 ounces uncooked fettuccine
- 1/2 cup butter or margarine
- 1/2 cup whipping (heavy) cream
- 3/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
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1 . Cook fettuccine as directed on package.
2 . While fettuccine is cooking, heat butter and whipping cream in 2-quart saucepan over low heat, stirring constantly, until butter is melted. Stir in cheese, salt and pepper.
3 . Drain fettuccine. Pour sauce over fettuccine; stir until fettuccine is well coated. Sprinkle with parsley.
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Peggy
Recipes: 7
Member Since: Sep, 06
Members Favorites: 0
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- Per Pizza
- 1/3 C pizza sauce (Ragu makes a good one or follow this link for a homemade sauce recipe)
- 6 slices low fat beef and turkey pepperoni
- 1 1/2 tablespoons grated mozzarella cheese
- 1 teaspoon grated Parmesan cheese
- one half long French roll
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Cut each roll in half. Spread 1/3 cup sauce over the cut side of each roll, sprinkle with grated cheeses and top with pepperoni and other desired optional toppings. Wrap each pizza tightly in foil or other freezer wrap of choice and freeze.
Preheat oven to 350°F and place unwrapped pizza on a baking sheet. Bake for about 20-25 minutes or until heated through and cheese is melted.
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ShawdoS
Recipes: 23
Member Since: Aug, 06
Members Favorites: 0
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- 3 T. balsamic vinegar
- 3 T. olive oil
- 2 T. freshly chopped parsley
- 1 T. garlic, minced
- 1/4 t. salt
- 1/8 t. freshly ground black pepper
- 4 medium portobello mushrooms, washed well, and patted dry
- 2 red onions, sliced
- 2 red or orange peppers, destemmed, deseeded, and cut into quarters lengthwise
- 2 green peppers, destemmed, deseeded, and cut into quarters lengthwise
- 2 jalapeno peppers, destemmed, deseeded, and cut in half lengthwise
- 4 - 8-inch flour tortillas
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In a large bowl, place the vinegar, olive oil, parsley, garlic, salt, and pepper, and whisk well to combine. Add all of the vegetables and toss well to thoroughly coat the vegetables with the marinade. Set the vegetables aside and allow them to marinate for 15 minutes. Place the vegetables on a hot grill and grill for 3-5 minutes per side or until tender. Transfer the grilled vegetables to a cutting board and cut them into strips. The tortillas can be warmed on the grill, if desired. Transfer the vegetables to a platter for service. Allow guests to build their own fajitas by filling tortillas with the grilled vegetables |
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ShawdoS
Recipes: 19
Member Since: Aug, 06
Members Favorites: 0
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- 1/4 cup mayonnaise
- 3 tbs minced garlic
- 1 tbs lemon juice
- sliced red peper
- sliced zucchini
- sliced red onion
- sliced yellow squash
- sliced red onion
- harvest grain wheat bread
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- olive oil
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in small bowl combine mayonnaise, lemon juice and minced garlic. Set aside in fridge.
Place olive oil in pan, cook vegetables until tender..
Toast bread and spread mayonnaise mixture on both sides of the bread.
Layer the vegetables on the bread.
Enjoy.
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ShawdoS
Recipes: 23
Member Since: Aug, 06
Members Favorites: 0
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- zesty guacamole
- 3 strips of hickory maple-smoked bacon
- Swiss cheese
- onions
- lettuce
- tomatoes
- mayo
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Cook hamburgers as normal
add toppings
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Scrumditally
Recipes: 2
Member Since: Aug, 06
Members Favorites: 0
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- 6 tablespoons lemon pepper
- 2 tablespoons ground thyme
- 2 tablespoons paprika
- 2 teaspoons granular garlic
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon MSG
- 1/4 teaspoon ground coriander
- 1/8 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
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Mix all ingredients together with a large spoon, removing all lumps. Apply generously to steaks or burgers. Marinate for 30 minutes or up to 2 hours before grilling. Stores for 3 to 6 months. Makes 5/8 cups. Store in covered glass container. |
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ShawdoS
Recipes: 23
Member Since: Aug, 06
Members Favorites: 0
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- 2 cups onion, diced
- 2 cups red pepper, destemmed, deseeded, and diced
- 2 T. olive oil
- 2 T. garlic, minced
- 1 - 10z. pkg. baby bella mushrooms, washed, cut in half, and sliced
- 1 - 8 oz. pkg. shiitake or button mushrooms, washed, cut in half, and sliced
- 1 - 28 oz. can crushed tomatoes
- 1 bay leaf
- 1/2 t. salt
- 1/4 t. freshly ground black pepper
- 1/4 t. crushed red pepper flakes
- 1/4 cup freshly chopped basil
- 1/4 cup freshly chopped parsley
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In a large saucepan, saute the onion and red pepper in olive oil for 3 minutes to soften. Add the garlic and saute an additional 2 minutes. Add both types of mushrooms and saute for 5 additional minutes. Add the crushed tomatoes, bay leaf, salt, pepper, and red pepper flakes, and stir well to combine. Cover, reduce the heat to low, and simmer for 20-25 minutes or until the mushrooms are tender. Add the basil and parsley and simmer an additional 5 minutes. Taste and add additional salt and pepper, if needed. Serve as a sauce for pasta, polenta, grains, or main dishes.
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Team Louish
Recipes: 3
Member Since: Jun, 06
Members Favorites: 0
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- 1 can (16 ounces) Old El Paso® refried beans
- 1/2 cup Old El Paso® salsa (any variety)
- 1/2 teaspoon chili powder
- 8 Old El Paso® flour tortillas (8 inches in diameter)
- 1 cup shredded lettuce
- 1/2 cup shredded Monterey Jack cheese (2 ounces)
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1 . Mix beans, salsa and chili powder in 1-quart saucepan. Heat over medium heat about 5 minutes, stirring occasionally, until warm.
2 . Spoon about 1/4 cup of the bean mixture onto center of each tortilla; spread slightly. Top with lettuce and cheese. Fold over sides and ends of tortillas. Serve with additional salsa if desired.
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Louish
Recipes: 5
Member Since: Jul, 06
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- 1 cup all-purpose flour
- 2 teaspoons salt
- 1 frying or stewing chicken, cut into serving pieces and skinned
- 3 tablespoons vegetable oil
- 1 yellow onion, halved and sliced
- 1 celery stalk, sliced
- 2 cups chicken stock
- 3 carrots, peeled and sliced
- 2 sprigs marjoram
- freshly ground black pepper
- 1 cup fresh or frozen peas
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- Dumplings
- 2 cups all-purpose flour
- 1 tablespoon baking power
- 3/4 teaspoon salt
- 3 tablespoons unsalted butter
- 1 cup milk
- 1/4 cup chopped fresh parsley for garnish
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Combine the flour and salt in a resealable plastic bag. Add the chicken to the bag several pieces at a time, and shake to coat completely. Heat a large sauté pan over medium-high heat and add 2 tablespoons of the oil. Add the chicken and cook, turning once, for 5-7 minutes, until browned on both sides. Using tongs, transfer to paper towels to drain, then place in the slow cooker.
Add the onion and celery to the remaining flour in the bag and shake to coat. Set the sauté pan over medium-high heat and add the remaining 1 tablespoon of oil. Add the onion and celery and sauté, stirring frequently, for 10-15 minutes, until browned. Gradually add the stock, stirring to scrape up the browned bits from the bottom of the pan. Cook for 10-15 minutes, until the sauce is somewhat thickened. Stir in the carrots, marjoram, and salt and pepper to taste. Pour over the chicken in the slow cooker.
Cover and cook on low heat for 3 1/2 hours, then on high for 30 minutes before dropping in the dumplings.
To prepare the dumplings, combine the flour, baking powder, and salt in a bowl. Stir to blend. Bring the butter and milk to a simmer in a saucepan over medium heat. Drizzle into the dry ingredients and mix well. This will be a fairly dry dough.
Using a large spoon or your hands, form the dough into 6 loose ovals or rounds, about 2 inches in diameter.
Add the peas to the slow cooker and mix well. Place the dumplings on top of the stew. Cover and cook on high for 30 minutes, or until a toothpick inserted in a dumpling comes out clean.
Remove and discard the marjoram. Spoon the stew into shallow bowls, dividing the chicken and dumplings evenly. Garnish with the parsley and serve immediately.
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ShawdoS
Recipes: 19
Member Since: Aug, 06
Members Favorites: 0
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- 1 cinnamon stick, broken into pieces
- 4 whole cloves
- 3 allspice berries
- 6 black peppercorns
- 3 tablespoons olive oil
- 3 1/2 lbs. beef pot roast, trimmed of excess fat
- 1 yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 celery stalks, sliced
- 2 carrots, peeled and sliced
- 1 cup hearty red wine
- 1 can (28 oz.) crushed tomatoes
- salt
- chopped fresh parsley for garnish
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Serves 4-6
Combine the cinnamon, cloves, allspice and peppercorns in a mortar or coffee grinder and grind to a fine powder.
Heat a large sauté pan over medium-high heat and add the oil. Add the meat and cook, turning, for 10-15 minutes, until browned on all sides. Using tongs, transfer meat to slow cooker.
Add the onion to the sauté pan and sauté, stirring frequently, for 10 minutes, or until lightly browned. Add the spice mixture and cook for 2 minutes. Add the red wine and cook for about 10 minutes, until reduced by about one-third. Stir in the crushed tomatoes and salt to taste.
Pour the sauce over the meat in the slow cooker. Cover and cook on low for about 8 hours, until the meat falls away from the bone. Transfer to a warmed serving dish and garnish with parsley. Serve immediately.
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ShawdoS
Recipes: 23
Member Since: Aug, 06
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- 1 teaspoon dried oregano
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 6 (5 ozs. each) chicken breast halves, skinned and rinsed
- 2 tablespoons canola oil
- 1/4 cup water
- 3 tablespoons lemon juice
- 2 garlic cloves, minced
- 1 teaspoon chicken bouillon granules
- 1 teaspoon minced fresh parsley
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1. Combine oregano, salt, and pepper. Rub all of mixture into chicken. Brown chicken in canola oil in skillet. Transfer to slow cooker.
2. Place water, lemon juice, garlic, and bouillon cubes in skillet. Bring to boil, loosening browned bits from skillet. Pour over chicken.
3. Cover. Cook on High 2-2 1/2 hours, or Low 4-5 hours.
4. Add parsley and baste chicken. Cover. Cook on High 15-30 minutes, until chicken is tender.
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ShawdoS
Recipes: 23
Member Since: Aug, 06
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- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 pounds skinless, boneless chicken breast halves
- 1 tablespoon canola oil
- 1/4 cup water
- 3 tablespoons fresh lemon juice
- 2 teaspoons minced garlic
- 1 teaspoon low-sodium chicken broth powder or bouillon granules
- 1 teaspoon chopped fresh parsley
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1 In a small bowl, mix oregano, salt, and black pepper together, then sprinkle the mixture evenly over the chicken pieces.
2. Add canola oil to a large, nonstick skillet and start heating over medium heat. When hot, add chicken pieces and brown on both sides (about 3 minutes per side).
3. Place chicken pieces in slow cooker. Add water, lemon juice, garlic, and chicken broth powder to the skillet, and bring the mixture to a gentle boil. Pour the lemon juice over the chicken in the slow cooker and cover with lid.
4. Cook on HIGH for 3 hours or LOW for about 6 hours. Sprinkle the parsley on top of the chicken about 15-30 minutes before the end of the cooking time.
5. Serve with cooked pasta or steamed brown rice.
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ShawdoS
Recipes: 19
Member Since: Aug, 06
Members Favorites: 0
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- 1 pkg Italian Meatballs
- 2 cans Diced Tomatoes (any flavor)
- Mushrooms
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Combine in Slow cooker. Cook on low for 8-10 hours.
Serve with noodles, on a deli roll or eat alone.
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ShawdoS
Recipes: 19
Member Since: Aug, 06
Members Favorites: 0
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- 1 medium butternut squash, peeled and cut into 2-inch pieces
- 1 medium bell pepper, cut into 1-inch pieces
- 4 boneless skinless chicken breast halves (1 1/4 pounds), each cut into 3 pieces
- 1 can (14 1/2 ounces) stewed tomatoes, undrained
- 1/2 cup Old El Paso® salsa (any variety)
- 1/4 cup raisins
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cumin
- 1 cup uncooked couscous
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1 . Layer squash, bell pepper and chicken in 4- to 5-quart slow cooker. Mix tomatoes, salsa, raisins, cinnamon and cumin; pour over mixture in slow cooker.
2 . Cover and cook on low heat setting about 7 hours or until squash is tender and juice of chicken is no longer pink when centers of thickest pieces are cut. During last 10 minutes of cook time, cook couscous as directed on package.
3 . Remove chicken and vegetables from slow cooker with slotted spoon. Serve over couscous. Stir sauce in slow cooker; spoon over chicken mixture.
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ShawdoS
Recipes: 19
Member Since: Aug, 06
Members Favorites: 0
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- lb. chuck roast, or round steak, trimmed of fat
- 2 tablespoons oil
- 1 cup chopped onions
- 1/2 cup sliced celery
- 2 cups lower-sodium, 98%-fat-free beef broth
- 1 garlic clove
- 3/4 cup ketchup
- 2 tablespoons brown sugar
- 2 tablespoons vinegar
- 1 teaspoon dry mustard
- 1/2 teaspoon chili powder
- 3 drops Tabasco® sauce
- 1 bay leaf
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
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1. In skillet brown both sides of meat in oil. Add onions and celery and sauté briefly. Transfer to slow cooker. Add broth.
2. Cover. Cook on Low 6-8 hours, or until tender. Remove meat from cooker and cool. Shred beef.
3. Remove vegetables from cooker and drain, reserving 1 1/2 cups broth. Combine vegetables and meat.
4. Return shredded meat and vegetables to cooker. Add broth and remaining ingredients and combine well.
5. Cover. Cook on High 1 hour. Remove bay leaf.
6. Pile into 8 sandwich rolls and serve.
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ShawdoS
Recipes: 23
Member Since: Aug, 06
Members Favorites: 0
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- 1 tablespoon olive or vegetable oil
- 1 medium onion, chopped (1/2 cup)
- 1 large clove garlic, finely chopped
- 1 can (26 ounces) spaghetti sauce
- 1 can (15 ounces) tomato sauce
- 1 teaspoon Italian seasoning
- 2 packages (25 ounces each) frozen beef-filled ravioli
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1 . In 10-inch skillet, heat oil over medium heat. Cook onion and garlic in oil about 4 minutes, stirring occasionally, until onion is tender. Stir in spaghetti sauce, tomato sauce and Italian seasoning.
2 . Place 1 cup of the sauce mixture in bottom of 5- to 6-quart slow cooker. Add 1 package frozen ravioli. Top with remaining package of ravioli. Pour remaining sauce mixture over top.
3 . Cover and cook on low heat setting 5 to 7 hours or until ravioli are tender.
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ShawdoS
Recipes: 23
Member Since: Aug, 06
Members Favorites: 0
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- 1 1/2 pounds Beef boneless round steak
- 1/2 teaspoon Peppered seasoned salt
- 6 To 8 new potatoes, cut into fourths
- 1 1/2 cups Baby-cut carrots
- 1 Medium onion, sliced
- 1 can (14 1/2 ounces) diced tomatoes with basil, garlic and oregano, undrained
- 1 jar (12 ounces) beef gravy
- Chopped fresh parsley, if desired
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1. Cut beef into 6 serving pieces. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Sprinkle beef with seasoned salt. Cook in skillet 6 to 8 minutes, turning once, until brown.
2. Layer potatoes, carrots, beef and onion in 4- to 5-quart slow cooker. Mix tomatoes and gravy; spoon over mixture in slow cooker.
3. Cover and cook on low heat setting 7 to 8 hours or until beef and vegetables are tender. Sprinkle with parsley.
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ShawdoS
Recipes: 23
Member Since: Aug, 06
Members Favorites: 0
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- dry enchilada sauce packet
- 1 can italian style stewed tomatoes
- 1 can tomato sauce
- mushrooms
- Italain style meat balls
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Sautee mushrooms
Combine tomatoes, tomotoes sauce, enchilada packet, and 1/2 cup water
Place meatballs in pan with mushrooms and add mixture.
Cook on medium heat until meatballs are hot.
Serve with favorite pasta.
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Peggy
Recipes: 7
Member Since: Sep, 06
Members Favorites: 0
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- 2 cloves garlic, peeled and finely chopped
- 4 1/2 tbsp Tracklements Spicy Barbecue Sauce
- 2 tbsp dark muscovado sugar
- 2 tbsp light soy sauce
- 1 tbsp red wine vinegar
- 4 tbsp honey
- 1 tbsp vegetable oil
- 8 large uncooked pork spare ribs (approx 1.2 kg)
- Salt and pepper to season
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Preheat the oven to 350
Put all the ingredients, except the spare ribs into a bowl, mix everything together and season. Rest the ribs in a heavy based roasting dish, pour the sauce over the top and turn the ribs to make sure they’re totally covered in sauce.
Cook for 1 hour turning every 20 minutes and basting as you go. Spoon any remaining syrupy marinade over the ribs and serve with a big crunchy mixed salad and rice.
en to 180°C/350°F |
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ShawdoS
Recipes: 23
Member Since: Aug, 06
Members Favorites: 0
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- 2 lbs. asparagus, tough ends trimmed
- olive oil
- 6 Roma tomatoes, sliced
- 3 T. nutritional yeast flakes
- 2 T. garlic, minced
- 2 T. freshly chopped parsley
- 1 t. Herbes de Provence
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Place the asparagus spears in a steamer basket and steam for 3-4 minutes or until tender. Using a little olive oil, lightly oil a large baking dish. Place the steamed asparagus spears in three rows in the prepared baking dish. Place the slices of two Roma tomatoes over each of the rows of asparagus. Drizzle a little additional olive oil over the top of the tomatoes and asparagus, sprinkle the nutritional yeast flakes, garlic, and Herbes de Provence over the top, and then season to taste with salt and pepper. Bake at 400 degrees for 10-12 minutes or until the tomatoes have softened.
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ShawdoS
Recipes: 19
Member Since: Aug, 06
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- 1 1/4 pounds ground turkey breast
- 1 shallot, minced
- 1 garlic clove, minced
- 2 tablespoons cilantro, minced
- 1/2 teaspoon salt
- 1/4 teaspoon fresh-cracked black pepper
- 4 slices of smoked cheddar
- 1 small red onion, sliced into 1/4-inch thick rings
- 1 large tomato, sliced into 1/4-inch thick rounds
- 1 cup baby arugula or spinach
- 1/4 cup chipotle “ketchup” (recipe below)
- Dijon mustard
- 4 hamburger buns (I usually use whole-wheat), split open
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- Prepare the grill.
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Combine the turkey, shallot, garlic and cilantro, mixing gently with your hands (take care not to overwork). Score the meat into four equal portions and shape the portions into patties (make the patties slightly larger than the surface area of your buns). Sprinkle both sides of the patties with the salt and pepper. Grill the turkey burgers for 5 to 8 minutes per side, or until cooked through. When the burgers are almost done grilling, place a slice of cheese on top of each patty (the cheese will melt as the burgers finish grilling). Also place the buns, cut sides down, on the grill to toast; remove when lightly browned.
Serve the grilled patties and toasted buns along with the remaining fixings.
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Peggy
Recipes: 7
Member Since: Sep, 06
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- 2 C cooked chicken or turkey, cut into cubes
- 1 T canola oil
- 1 med onion, diced
- 1 C sliced mushrooms
- 2 C salsa, divided
- 4 oz. cream cheese or light cream cheese, cubed
- 3/4 C grated cheddar cheese or low fat cheese
- 4 large tortillas
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Serves 4
Preheat oven to 350°F degrees.
Heat chicken or turkey in a large skillet with a little oil. Add onions and mushrooms, and cook until soft. Add 1 cup salsa and cook until heated through. Add cream cheese cubes, 1 cup grated cheddar, and heat until melted. Remove from heat. Spoon about 1/2 cup filling down the center of the tortilla in a line, leaving about an inch of space at the top & bottom. To roll, fold the bottom edge up, fold one side over the filling and then roll. Place the wraps in a 9 x 12 baking pan, and spread the remaining salsa and cheese over the top. Place the uncovered pan in the oven for 10 - 15 min., until the cheese is melted.
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