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Post by Flautista on Dec 29, 2014 21:16:35 GMT -5
Healthy Home-Style Meat Loaf with Maple Glaze by CACers
Heat oven to 350. Spray 12x8 inch baking dish with nonstick cooking spray. In large bowl, combine ...
3/4 lb lean ground turkey
3/4 lb extr-lean ground beef
1/2 cup milk
1 (1-oz.) pkg. dry onion soup mix
3/4 cup plain bread crumbs
1 egg
1/4 t egg
Mix well. Shape mixture inot 9x4 inch rectangular loaf in sprayed baking dish.
Bake at 350 for 30 minutes. Meanwhile, in small bowl, combine ...
1/2 cup ketchup
1/2 cup syrup
Blend well. Reserve 1/2 cup glaze. Set aside.
Drizzle 3 T glaze over loaf; bake 15 minutes.
Drizzle an additional 3 T glaze over loaf; bake 15 minutes.
Drizzle remaining 2 T glaze over loaf; bake an additional 5 to 10 minutes or until thermometer inserted into center of meat loaf reaches 180 to 185.
Let stand 5 minutes before slicing.
Serve reserved glaze over slices.
8 servings.
(This takes quite a bit longer for me than the recipe says.)
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Post by Flautista on Dec 29, 2014 21:16:59 GMT -5
Broiled White Wine Chicken by Abreakfromlife
I had made a recipe with chicken and wine, and so I had left-over wine and was messing around and came up with this.....it's so juicy and flavorful
4 chicken breasts, defrosted
2 tbs olive oil
sliced onions
2 c. white wine
rosemary....I don't measure, I just throw in lol
garlic powder
salt
pepper
1 tbs cornstarch
In a pan heat up the oil. Sprinkle salt, pepper, garlic, and rosemary all over the chicken. Brown chicken briefly on both sides...3 min or so.
Add the wine and onions, let boil for 2-3 min. Reduce heat to med. low.
Turn broiler on. Place chicken on baking sheet, place in oven on the 2nd row from top and broil on both sides until chicken is done...about 10-15 min.
While chicken is broiling, take a couple of spoonfuls of wine and put into a dish; add cornstarch and stir till smooth. Add to pan. Increase heat to boiling, stirring constantly. When thickened, reduce heat.
Serve chicken with sauce on top.
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Post by Flautista on Dec 29, 2014 21:17:20 GMT -5
Lime and Garlic Chicken by Mom2riandkayl
(Caution : this recipe is a little spicy!)
Seasoning:
3/4 t salt
1/4 t black pepper
1/4 t cayenne
1/4 t parsley flakes
1/4 t garlic powder
1/4 t paprika
1/8 t dried thyme
1/8 t onion powder
Combine all these ingredients and set aside.
2 T butter
2-3 cloves minced garlic
1 pound chicken breast, cut into bite-sized pieces
1 lime
Preheat a skillet. Melt butter. Add garlic and brown a little. Add chicken. Cut lime in half and squeeze over the chicken. Sprinkle with the seasoning. Saute 8 - 10 minutes until chicken is done.
** Serve on a bed of pasta.
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Post by Flautista on Dec 29, 2014 21:17:47 GMT -5
oh sooooo good Crockpot Garlic Brown Sugar Chicken by abreakfromlife
This is such good chicken....dh told me next time I make it to make the whole bag of chicken!! And so easy too.
4 chicken breasts
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup Sprite or 7-Up soda
2-3 cloves minced garlic
2 tablespoons soy sauce
salt and pepper
1. Place chicken in crockpot.
2. Mix all remaining ingredients and pour over chicken.
3. Cook on low for 6-8 hours.
4. Serve over rice or noodles.
5. You can thicken the juices after cooking with a little cornstarch.
I forgot to serve it over rice b/c it was so good plain we just gobbled it all up!
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Post by Flautista on Dec 29, 2014 21:18:09 GMT -5
Chicken Chimichangas by PaulaTN
1 (16oz.) jar picante sauce or salsa, divided
7 cups chopped cooked chicken
1 small onion, diced
2 to 2 1/2 tsp. ground cumin
1 1/2 tsp. dried oregano
1 tsp. salt
20 (8-inch) four tortillas
3 c shredded cheddar cheese
Garnish:
guacamole
sour cream
lettuce
diced tomato
Combine 1 1/2 cups picante sauce and next 5 ingredients in a Dutch oven. Cook over medium heat, stirring often, for 25 minutes or until most of liquid evaporates. Spoon 1/3 cup mixture below center of each tortilla. Top with 2 Tbs. cheese. Fold in 2 sides of tortillas to enclose filling. Fold over top and bottom edges of tortillas, making rectangles. Secure with wooden toothpicks. Place, folded side down, on greased baking sheets. Coat chimichangas with cooking spray. Bake at 425 for 8 minutes. Turn and bake 5 more minutes. Remove picks; top with garnish.
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Post by Flautista on Dec 29, 2014 21:18:32 GMT -5
Chicken/Stuffing Casserole by BCatherine
We had this for dinner tonight and we all liked it.
1 lb. cooked and diced chicken (I used 3 Tyson frozen breasts and it was a little much to me; I will use 2 next time. I also salted and peppered them before cooking them).
8 oz. plain yogurt or sour cream (I used light sour cream).
1/4 cup butter melted
1 can cream of mushroom soup
1/2 cup chicken broth
2 1/2 cups herb stuffing
Combine butter and stuffing. Put half of it in the bottom of a 2 qt. casserole. Cube cooked chicken and put it over top of stuffing. Combine sour cream, soup, and broth. Pour over chicken and top w/ remaining stuffing. Bake at 350 for 25-30 min.
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Post by Flautista on Dec 29, 2014 21:18:55 GMT -5
Hawaiian Chicken by BCatherine
I made this for the first time tonight and it was pretty good. It would be really good with rice (the extra sauce in it would be good over rice).
1/2 cup prepared mustard
1/4 cup molasses
1/2 cup vinegar (I used apple cider vinegar)
1/4 cup soy sauce
8 oz. can crushed pineapple
1/4 tsp. ginger (I used ground)
1/2 cup brown sugar
6-8 chicken breast halves
Combine all ingredients, except for chicken. In a saucepan cook over low heat for about 10 min. Place chicken in a casserole dish and pour mixture over it. Cover with foil. Bake for 1 hour at 350. Remove foil and bake for another 15 min. I also served it w/ sugar snap peas and pineapple slices. Enjoy!
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Post by Flautista on Dec 29, 2014 21:19:20 GMT -5
Crock Pot Italian Chicken by BCatherine
I made this for dinner tonight and it is good. Alter the amounts for the amt. of chicken that you use. I used 4 chicken breasts but the orignal recipe was for 2 breasts so I altered it some but next time I want to add more liquid. Maybe some italian dressing (in the bottle) or maybe some water and an extra packet of the dry italian dressing. It's good though, so it's worth a try even if you have to gauge some of the amts. based on how much you are cooking.
Here is the way that I did it:
4 boneless chicken breasts
1 pkg. zesty italian dressing (good seasoning brand makes this).
2 tablespoons vegetable oil
1 1/2 tablespoons vinegar
1 1/2 tablespoons sugar
(I actually added a very small amt. of lemon, garlic herb marinade in a bottle that was left in my refrigerator...if I hadn't done this I would have added a little bit of water since I don't have any italian dressing in a bottle right now.)
Cook about 4 hours.
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Post by Flautista on Dec 29, 2014 21:19:51 GMT -5
Cheesy Chicken by kcsmom76
1 3/4 c. cubed chicken (2 breasts)
1/2 c. shredded cheddar cheese
1 (8 oz.) pkg. cresent dinner rolls
1 c. milk
1 can cream of chicken soup
Preheat oven to 375. Combine chicken with 2 tbs. grated cheese. In saucepan combine soup, milk and 1/4 cup cheese. Heat until cheese melts (low heat). Seperate dinner rolls into triangles; place 3 tablespoons chicken om wide end of rolls and roll up. Pour soup mixture into 8x9 or 13x9x2 inch pan. Arrange rolls over mixture. Cook 20 to 25 minutes, until rolls are done. Remove and sprinkle cheese on top. Reheat until cheese melts.
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Post by Flautista on Dec 29, 2014 21:20:18 GMT -5
Santa Fe Chicken Fajitas (Lowfat) by Writermom
1 pound boneless, skinless chicken breasts
1 red onion, thickly sliced
1 green pepper, sliced
3/4 cup salsa or picante sauce
6 tablespoons lime juice
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspon dried oregano
1/2 teaspoon ground cumin
1/4 tsp. natural smoke flavoring
-Salt
Freshly ground pepper
Pinch of sugar
1 Tbsp. oil
10 tortillas
Cut the chicken into thin strips. In a large bowl, combine the chicken, onions and green peppers. In a medium bowl, combine the salsa or picante sauce, lime juice, garlic, chili powder, oregano, cumin, smoke flavoring, salt and pepper to taste and sugar. Pour over the chicken mixture. Marinate in the fridge for at least 1 hour until ready to cook.
Warm oil in large frying pan over med heat. Add the chicken and veggies. Raise heat to high cook, stirring frequently until the chicken is cooked.
Serve on tortillas. Add any desired toppings.
**NOTE: I use 2 lbs of chicken and use 1 green, 1 red and 1 yellow bell pepper - They taste wonderful and I marinate all day - makes it quick to make dinner.
This is from, Low-Fat Living by Rober K. Cooper Ph.D
I great lowfat cookbook.
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Post by Flautista on Dec 29, 2014 21:20:47 GMT -5
Country Chicken Casserole by Linderlou
Filling:
1 small onion, chopped
6 fresh mushrooms, sliced
2 cups chopped cooked chicken
1 package (10 ounces) frozen peas and carrots, thawed
2 cans (10-3/4 ounces each) condensed cream of chicken soup
1/4 teaspoon ground black pepper
Biscuit Topping:
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1/3 cup vegetable oil
Preheat oven to 400°F. For filling, combine onion and mushrooms in large microwave-safe bowl. Cover; microwave on HIGH 2 minutes or until softened, stirring halfway through cooking time. Add chicken, peas and carrots, soup and pepper to onion mixture; mix well. Pour into greased 9-inch square baking pan. Bake 10-15 minutes or until bubbling around edges. Meanwhile, prepare topping. In medium bowl, combine flour, baking powder and salt. In small bowl, combine egg, milk and oil. Add to dry ingredients; stir until just moistened. Remove baking pan from oven; place on wire rack. Drop tablespoons of topping evenly over chicken mixture. Bake 25-30 minutes longer or until topping is golden brown.
Yield: 8 servings
Source: The Pampered Chef Cooking from the Heart Cookbook
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Post by Flautista on Dec 29, 2014 21:21:13 GMT -5
Black Bean Chicken Chili by amythecook
3 boneless skinless chicken breasts, cooked and shredded
1 bag black beans, soaked overnight
48 oz. chicken broth
2 cups water
1 can ro-tel tomatoes
1 TB chili powder
1 TB cumin
1 large onion, chopped
3 cloves garlic, chopped
1 TB olive oil
Cook chopped onion, chili powder and cumin in olive oil over medium heat 5 minutes; add garlic and cook until onion is translucent.
Add soaked beans, chicken broth and water and simmer until beans are almost tender, about 2 hours. Add shredded chicken and tomatoes and cook another hour on low. Season with salt to taste.
Serve with shredded cheese and sour cream. I also have corn muffins with mine.
Make sure not to add salt or tomatoes until beans are almost tender. If you add these too early in the cooking process, the beans will be tough.
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Post by Flautista on Dec 29, 2014 21:21:43 GMT -5
chicken pot pie by Proverbsmama
Can of sliced potatoes, drained, and cut into smaller pieces
Bag of frozen veggies, partially cooked, drained
Cream of chicken soup
Canned chicken
pepper to taste
a little poultry seasoning to taste
2 pie crusts
Combine all ingredients and pour into pie shell. Top with 2nd pie crust. Cut slits in the crust. Bake at 350 for 50 minutes.
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Post by Flautista on Dec 29, 2014 21:22:06 GMT -5
Easy Parmesan Garlic Chicken by Kristi
1/2 c. grated parmesan cheese
1 envelope Italian Salad dressing mix
6 boneless skinless chicken breasts
1/2 tsp. garlic powder
Mix cheese, garlic, and dressing
Moisten chicken with water, coat with cheese mixture. Place in shallow baking dish
Bake at 400 for 20 to 25 minutes
Nutritional Info:
230 calories, 7 g total fat, 3 g saturated fat, 680 mg sodium, 2 g carbs, 37g protein
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Post by Flautista on Dec 29, 2014 21:22:38 GMT -5
Gerneal Tso's chicken by mommakatebyadoption
We got this recipe from food Network (Emeril Live) but have modified it for our delicate tastebuds - it was WAAYYYY to blow your ears off hot for us!
1 large egg white
3 tablespoons cornstarch
3 tablespoons Chinese cooking wine, or dry sherry
3 tablespoons soy sauce
1 pound boneless, skinless chicken thighs, cut into 1-inch cubes (We used a regular frying chicken cut up)
1/4 cup chicken stock
2 teaspoons white vinegar
2 teaspoons sugar
Vegetable oil, for frying
4 dry red chile peppers (emeril used TWELVE!)
1 tablespoon minced garlic
1 tablespoon minced ginger
1/4 teaspoon red pepper flakes (Emeril used 1/2)
1/2 cup sliced green onions (we used one regular small onion)
1/2 cup roughly chopped lightly toasted cashews
Green onions, sliced on the bias, garnish
Hot steamed white rice, accompaniment
In a bowl, whisk together the egg white, 2 tablespoons of the cornstarch, 2 tablespoons of the wine, and 1 tablespoon of soy sauce. Add the chicken and toss to coat. Cover and marinate in the refrigerator for up to 2 hours. (we marinated for about 30 minutes - miss read the recipe! oops)
To make the sauce, in another bowl, whisk remaining 1 tablespoon cornstarch with 1 tablespoon of the chicken stock until smooth. Add the remaining 3 tablespoons chicken stock, 1 tablespoon wine, 1 tablespoon soy sauce, the vinegar, and sugar and whisk to combine. Set aside until ready to finish the dish.
In a large wok or pot, heat enough oil to come 3 inches up the sides to 350 degrees F.
Remove the chicken from the marinade and carefully slide into the hot oil. Fry, turning, until golden brown and cooked through, about 2 minutes. Remove and drain on paper towels.
Discard all but about 1 tablespoon of the oil from the wok. (Alternatively, in a clean wok or saute pan, heat 1 tablespoon of oil over medium-high heat.) Add the chile peppers and stir-fry until nearly black. Add the garlic, ginger, red pepper flakes and 1/2 cup green onions. Stir-fry until fragrant, about 15 seconds. Add the chicken stock sauce, bring to a boil, and cook, stirring, until the sauce thickens, about 1 minute. Remove from the heat.
Arrange the chicken on a platter and pour the sauce over it. Garnish with the cashews and additional green onions. Serve with hot rice.
We really enjoyed it! We like thing spicy but not blow your ears off hot so we adapted this for our tastes. It is BETTER IMO than the stuff you get at teh local chinese take out - and we will defineitly be adding this to our regular rotation of dinners!
Smiles and ENJOY!
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