4 skinless boneless chicken breasts
1 3/4 cups Swanson chicken broth
1/2 cup orange juice
1/2 cup chopped onion
1 cup uncooked regular long-grain white rice
3 tbsp chopped fresh parsley
Sauteed orange slices
Cook chicken in medium nonstick skillet over medium-high heat 10 minutes or until browned. Set chicken aside.
Add the broth, orange juice, onion and rice. Heat to a boil. Cover and cook over low heat 10 minutes
Return chicken to skillet. Cover and cook 10 minutes or until the chicken and rice are cooked. Stir in parsley.
For a special touch, saute orange slices in a hot nonstick skillet until lightly browned. Garnish chicken with slices.
Tuesday, July 27, 2010
Bacon-Wrapped BBQ Chicken
Serves 4
3-4 chicken breasts
1/2 cup BBQ sauce
1-2 apples, peeled and grated
1 lemon, juiced
6 slices bacon
2-3 sweet potatoes
1 cup chopped frozen broccoli
In small bowl, combine BBQ sauce with grated apple and lemon juice.
Place chicken breasts in base of crock pot, pour BBQ/apple mixture over the chicken. Wrap 2 pieces of bacon around each chicken breast. Set to low and cook for 8 hours.
Slit sweet potatoes with knife or vent with fork. Bake sweet potatoesat 350 for 1 hour in baking dish with 1/4 inch water. Cover with foil. Remove and let cool about 10 minutes. Peel skins off of the potato and mash. Serve with cinnamon and butter if you like.
Cook forzen broccoli as directed on package.
Serve yummy chicken breast with side of broccoli and sweet potatoes.
3-4 chicken breasts
1/2 cup BBQ sauce
1-2 apples, peeled and grated
1 lemon, juiced
6 slices bacon
2-3 sweet potatoes
1 cup chopped frozen broccoli
In small bowl, combine BBQ sauce with grated apple and lemon juice.
Place chicken breasts in base of crock pot, pour BBQ/apple mixture over the chicken. Wrap 2 pieces of bacon around each chicken breast. Set to low and cook for 8 hours.
Slit sweet potatoes with knife or vent with fork. Bake sweet potatoesat 350 for 1 hour in baking dish with 1/4 inch water. Cover with foil. Remove and let cool about 10 minutes. Peel skins off of the potato and mash. Serve with cinnamon and butter if you like.
Cook forzen broccoli as directed on package.
Serve yummy chicken breast with side of broccoli and sweet potatoes.
Chicken Parmesan with Pasta
Clean Eating recipe
Olive oil cooking spray
2 tsp olive oil
1/2 cup white onion, diced
1 green bell pepper, seeded and diced
2 to 3 cloves garlic, minced
2 tsp dried oregano, divided
1 28 oz jar crushed organic tomatoes
1 tbsp sun-dried tomato paste or organic tomato paste
1/2 cup whole-wheat panko bread crumbs
1 tbsp reduced-fat parmesan cheese, grated
1/2 tsp dried thyme
1/4 tsp sea salt
1/4 tsp ground black pepper
4 4-oz boneless skinless chicken breasts, pounded to 1 inch thickness
1 tbsp Dijon mustard
1/2 cup part-skim mozzarella cheese, shredded
8 oz chooked whole-wheat penne(or your favorite pasta)
1/4 cup fresh basil chopped
Preheat oven to 400. Coat a large baking sheet with cooking spray.
Heat oil in a large saucepan over medium heat. Add onion, bell pepper and garlic and saute 3 to 5 minutes, until vegetables are soft. Add 1 tsp oregano and stir to coat. Cook 30 seconds, until oregano is fragrant. Add tomatoes and tomato paste and bring to a simmer. Reduce heat to low, partially cover and simmer 20 to 30 minutes.
Meanwhile, in a shallow dish, combine pank, Parmesan, remaining 1 tsp oregano, thyme, salt and black pepper. Mix wil a fork to combine. Brush both sides of each chicken breast with Dijon. Transfer each breast to panko mixture and turn to coat boths ideas. Arrange chicken on prepared baking sheet. Coat surface of chicken with cooking spray. bake 20 minutes.
Top each chicken breast with 2 to 3 tbsp tomato sauce and 2 tbsp mozzarella. Return chicken to oven and bake 10 minutes more, until curst is golden brown and cheese is melted and bubbly.
Arrange pasta on a serving plate and top with remaining tomato sauce. Serve chicken with pasta on the side, garnishing both with basil.
Olive oil cooking spray
2 tsp olive oil
1/2 cup white onion, diced
1 green bell pepper, seeded and diced
2 to 3 cloves garlic, minced
2 tsp dried oregano, divided
1 28 oz jar crushed organic tomatoes
1 tbsp sun-dried tomato paste or organic tomato paste
1/2 cup whole-wheat panko bread crumbs
1 tbsp reduced-fat parmesan cheese, grated
1/2 tsp dried thyme
1/4 tsp sea salt
1/4 tsp ground black pepper
4 4-oz boneless skinless chicken breasts, pounded to 1 inch thickness
1 tbsp Dijon mustard
1/2 cup part-skim mozzarella cheese, shredded
8 oz chooked whole-wheat penne(or your favorite pasta)
1/4 cup fresh basil chopped
Preheat oven to 400. Coat a large baking sheet with cooking spray.
Heat oil in a large saucepan over medium heat. Add onion, bell pepper and garlic and saute 3 to 5 minutes, until vegetables are soft. Add 1 tsp oregano and stir to coat. Cook 30 seconds, until oregano is fragrant. Add tomatoes and tomato paste and bring to a simmer. Reduce heat to low, partially cover and simmer 20 to 30 minutes.
Meanwhile, in a shallow dish, combine pank, Parmesan, remaining 1 tsp oregano, thyme, salt and black pepper. Mix wil a fork to combine. Brush both sides of each chicken breast with Dijon. Transfer each breast to panko mixture and turn to coat boths ideas. Arrange chicken on prepared baking sheet. Coat surface of chicken with cooking spray. bake 20 minutes.
Top each chicken breast with 2 to 3 tbsp tomato sauce and 2 tbsp mozzarella. Return chicken to oven and bake 10 minutes more, until curst is golden brown and cheese is melted and bubbly.
Arrange pasta on a serving plate and top with remaining tomato sauce. Serve chicken with pasta on the side, garnishing both with basil.
Skillet Chicken Cutlets with Mushrooms
Clean Eating recipe
1 1/2 lb chicken cutlets (about 6 cutlets)
1/4 tsp salt
1/4 tsp fresh ground black pepper
4 tbsp fresh lemon juice, divided
2 tsp olive oil
1 cup fresh button mushrooms, sliced
2 tbsp italian parsley, chopped
2 tsp whole capers
lemon slices, for garnish (optional)
Season chicken with salt and pepper and drizzle with 2 tbsp lemon juice.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken and mushrooms and cook chicken for 2 to 3 minutes per side or until golden brown and until mushrooms are softened. Add remaining 2 tbsp lemon juice, parsley and capers and cook for 2 more minutes. Garnish with lemon slices before serving, if desired.
1 1/2 lb chicken cutlets (about 6 cutlets)
1/4 tsp salt
1/4 tsp fresh ground black pepper
4 tbsp fresh lemon juice, divided
2 tsp olive oil
1 cup fresh button mushrooms, sliced
2 tbsp italian parsley, chopped
2 tsp whole capers
lemon slices, for garnish (optional)
Season chicken with salt and pepper and drizzle with 2 tbsp lemon juice.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken and mushrooms and cook chicken for 2 to 3 minutes per side or until golden brown and until mushrooms are softened. Add remaining 2 tbsp lemon juice, parsley and capers and cook for 2 more minutes. Garnish with lemon slices before serving, if desired.
Saturday, July 24, 2010
Chicken Piccata
Taste of Home recipe
4 boneless skinless chicken breast halves
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup butter, cubed
1/4 cup white wine or chicken broth
1 tablespoon lemon juice
Flatten chicken to 1/2 inch thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, one piece at a time, and shake to coat. In a large skillet, brown chicken over medium heat in butter. Stir in wine. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until chicken juices run clear. Drizzle with lemon juice.
Yields: 4 servings
4 boneless skinless chicken breast halves
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup butter, cubed
1/4 cup white wine or chicken broth
1 tablespoon lemon juice
Flatten chicken to 1/2 inch thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, one piece at a time, and shake to coat. In a large skillet, brown chicken over medium heat in butter. Stir in wine. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until chicken juices run clear. Drizzle with lemon juice.
Yields: 4 servings
Inside-Out Cheeseburgers
1/4 cup shredded Cheddar cheese
1/4 cup Gruyere cheese
1 pound 90% lean ground beef
1 tablespoon worcestershire sauce
1 1/2 teaspoons paprika
1/4 teaspoons freshly ground pepper
Preheat grill to medium high or preheat the boiler.
Combine cheese in a bowl.
Gently mix beef, worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4 inch wide patties. Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2 inch border. Cover each with one or the remaining patties. Crimp and seal the edges.
To grill: Lightly oil the grill rack. Grilled the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they'll split open and the cheese will ooze out.) To broil: Cover a broiler pan with foil and coat with cooking spray. broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving.
Calories: 250
Total Fat: 16g
Protein: 24g
1/4 cup Gruyere cheese
1 pound 90% lean ground beef
1 tablespoon worcestershire sauce
1 1/2 teaspoons paprika
1/4 teaspoons freshly ground pepper
Preheat grill to medium high or preheat the boiler.
Combine cheese in a bowl.
Gently mix beef, worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4 inch wide patties. Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2 inch border. Cover each with one or the remaining patties. Crimp and seal the edges.
To grill: Lightly oil the grill rack. Grilled the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they'll split open and the cheese will ooze out.) To broil: Cover a broiler pan with foil and coat with cooking spray. broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving.
Calories: 250
Total Fat: 16g
Protein: 24g
Cuban Chicken and Yellow Rice
2 tablespoons canola or olive oil
4 boned chicken thighs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 1/2 cups hot water (faucet hot)
1 medium-sized garlic clove, minced
1 (10 oz) package yellow (saffron) rice mix
1/2 pound frozen peas (do not thaw)
2 roasted red bell peppers (from a jar), halved or quartered lengthwise
Heat oil in large, deep, heavy skillet over moderately high heat 2 minutes. Add chicken and brown lightly on both sides, 5 to 8 minutes. Lift to plate, sprinkle with salt and pepper, and reserve.
Pour water into skillet, add garlic and bring to boiling. Add rice, then stir or tilt skillet to spread rice. Lay chicken on top, bring to gentle boil, cover and cook until liquid is absorbed and rice is tender, about 20 minutes.
Spoon peas on top, in piles or random pattern, then add red peppers. Cover and cook just until peas are heated through, 3 to 5 minutes.
Taste for salt and pepper, adjust as needed, and serve.
Calories: 462
Total Fat: 17g
Carbs: 68g
Protein: 24g
4 boned chicken thighs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 1/2 cups hot water (faucet hot)
1 medium-sized garlic clove, minced
1 (10 oz) package yellow (saffron) rice mix
1/2 pound frozen peas (do not thaw)
2 roasted red bell peppers (from a jar), halved or quartered lengthwise
Heat oil in large, deep, heavy skillet over moderately high heat 2 minutes. Add chicken and brown lightly on both sides, 5 to 8 minutes. Lift to plate, sprinkle with salt and pepper, and reserve.
Pour water into skillet, add garlic and bring to boiling. Add rice, then stir or tilt skillet to spread rice. Lay chicken on top, bring to gentle boil, cover and cook until liquid is absorbed and rice is tender, about 20 minutes.
Spoon peas on top, in piles or random pattern, then add red peppers. Cover and cook just until peas are heated through, 3 to 5 minutes.
Taste for salt and pepper, adjust as needed, and serve.
Calories: 462
Total Fat: 17g
Carbs: 68g
Protein: 24g
Honey Ribs
Allrecipes.com recipe
1 (10.5 ounce) can beef broth
3 tablespoons honey mustard
1/4 cup honey
1/2 cup water
1/4 cup honey bbq sauce
1/4 cup soy sauce
1/4 cup maple syrup
3 pounds baby back pork ribs
In the crock of a slow cooker, mix together the beef broth, honey mustard, honey, water, bbq sauce, soy sauce, and maple syrup. Slice ribs apart, leaving an event amount of meat on each side of the bone. Place them into the slow cooker so that they are covered by the sauce. If there is not enough sauce, you may add a little water or beef broth to compensate.
Cover and cook on HIGH for 5 hours or until the meat falls easiy from the bones.
1 (10.5 ounce) can beef broth
3 tablespoons honey mustard
1/4 cup honey
1/2 cup water
1/4 cup honey bbq sauce
1/4 cup soy sauce
1/4 cup maple syrup
3 pounds baby back pork ribs
In the crock of a slow cooker, mix together the beef broth, honey mustard, honey, water, bbq sauce, soy sauce, and maple syrup. Slice ribs apart, leaving an event amount of meat on each side of the bone. Place them into the slow cooker so that they are covered by the sauce. If there is not enough sauce, you may add a little water or beef broth to compensate.
Cover and cook on HIGH for 5 hours or until the meat falls easiy from the bones.
Crockpot Sour Cream Salsa Chicken
Weight Watchers points: 3
4 skinless boneless chicken breast halves
1 package reduced sodium taco seasoning mix
1 cup salsa
2 tablespoons cornstarch
1/4 cup light sour cream
Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle with taco seasoning. Top with salsa. Cook on low for 6 to 8 hours. When ready to serve, remove the chicken from the pot. Place about 2 tablespoons cornstarch in a small amount of water. Sitr well. Stir the cornstarch mixture into salsa sauce. Sitr in 1/4 cup sour cream.
170 calories
2 grams fat
28 grams protein
4 skinless boneless chicken breast halves
1 package reduced sodium taco seasoning mix
1 cup salsa
2 tablespoons cornstarch
1/4 cup light sour cream
Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle with taco seasoning. Top with salsa. Cook on low for 6 to 8 hours. When ready to serve, remove the chicken from the pot. Place about 2 tablespoons cornstarch in a small amount of water. Sitr well. Stir the cornstarch mixture into salsa sauce. Sitr in 1/4 cup sour cream.
170 calories
2 grams fat
28 grams protein
Oreo Balls
Oreo Cookies, a whole package
8 oz cream cheese at room temperature
white chocolate or white almond bark, melted
In food processor, chop Oreo's to a powder. With hand mixer, mix the cream cheese to make smooth. Slowly add cream cheese to oreo powder and mix until blended. Roll into walnut size balls. Freeze or refrigerate for 8 hours to overnight. Melt white chocolate, coat Oreo balls and place on wax paper. When chocolate is set, remove from paper and put in air tight container and refrigerate. Take out of fridge 1 hour or less before serving.
8 oz cream cheese at room temperature
white chocolate or white almond bark, melted
In food processor, chop Oreo's to a powder. With hand mixer, mix the cream cheese to make smooth. Slowly add cream cheese to oreo powder and mix until blended. Roll into walnut size balls. Freeze or refrigerate for 8 hours to overnight. Melt white chocolate, coat Oreo balls and place on wax paper. When chocolate is set, remove from paper and put in air tight container and refrigerate. Take out of fridge 1 hour or less before serving.
Wednesday, July 21, 2010
Chocolate Peanut Buter Cupcakes
1 pkg (2 layer size) devil's food cake mix
1 cup cold milk
1 pkg (4 serving size) Jell-O Vanilla Flavor Instant Pudding and Pie Filling
1/2 cup peanut butter
1 1/2 cups thawed Cool Whip Whipped Topping
4 squares Baker's Semi-Sweet Baking Chocolate
1/4 cup Planters Dry Roasted Peanuts, chopped
Preheat oven to 350. Prepare cake mix and bake in 24 paper lined muffin cups, as directed on package. Cool only 30 minutes (Cupcakes need to still be warm to fill)
Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Add peanut butter; beat well. Spoon into small freezer weight resealable plastic bag or pastry bag; seal bag. (If using plastic bag, snip off one of the corners from bottom of bag). Insert tip of bag into center of each cupcake; pepe in about 1 Tbsp of the filling.
Microwave whipping topping and chocolate in small microwavable bowl on HIGH 1 1/2 minutes or until chocolate is completely melted and mixture is well blended, stirring after 1 minute. Dip the top of each cupcake into glaze. Sprinkle evenly with peanuts. Store in refrigerator.
Makes 2 dozen or 24 servings.
1 cup cold milk
1 pkg (4 serving size) Jell-O Vanilla Flavor Instant Pudding and Pie Filling
1/2 cup peanut butter
1 1/2 cups thawed Cool Whip Whipped Topping
4 squares Baker's Semi-Sweet Baking Chocolate
1/4 cup Planters Dry Roasted Peanuts, chopped
Preheat oven to 350. Prepare cake mix and bake in 24 paper lined muffin cups, as directed on package. Cool only 30 minutes (Cupcakes need to still be warm to fill)
Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Add peanut butter; beat well. Spoon into small freezer weight resealable plastic bag or pastry bag; seal bag. (If using plastic bag, snip off one of the corners from bottom of bag). Insert tip of bag into center of each cupcake; pepe in about 1 Tbsp of the filling.
Microwave whipping topping and chocolate in small microwavable bowl on HIGH 1 1/2 minutes or until chocolate is completely melted and mixture is well blended, stirring after 1 minute. Dip the top of each cupcake into glaze. Sprinkle evenly with peanuts. Store in refrigerator.
Makes 2 dozen or 24 servings.
Birthday Cupcakes
1 1/4 cups granulated sugar
1/2 cup (1 stick) butter, softened
3 eggs
1 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
20-24 flat bottomed ice-cream cones
2 cans(16 ounces each) vanilla frosting
Colored spinkles
Preheat oven to 350. Beat sugar and butter in large bowl with electric mixer on high speed. Add eggs, milk and vanilla; mix well. Combine flour, baking powder, and salt in another bowl. Add to butter mixture; beat on low speed until combined. Beat mixture on high speed until batter is smooth and light, about 3 minutes.
Divide batter among ice-cream cones, filling about 3/4 full. Place cones on baking sheet. Bake until cakes spring bake when centers are gently pressed, 20-25 minutes. Cool completely.
Spread frosting on cooled cupcakes. Top with colored sprinkles.
1/2 cup (1 stick) butter, softened
3 eggs
1 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
20-24 flat bottomed ice-cream cones
2 cans(16 ounces each) vanilla frosting
Colored spinkles
Preheat oven to 350. Beat sugar and butter in large bowl with electric mixer on high speed. Add eggs, milk and vanilla; mix well. Combine flour, baking powder, and salt in another bowl. Add to butter mixture; beat on low speed until combined. Beat mixture on high speed until batter is smooth and light, about 3 minutes.
Divide batter among ice-cream cones, filling about 3/4 full. Place cones on baking sheet. Bake until cakes spring bake when centers are gently pressed, 20-25 minutes. Cool completely.
Spread frosting on cooled cupcakes. Top with colored sprinkles.
Zesty Chicken and Pasta
1 pkg (8 oz) fusilli pasta
1/2 cup Kraft Light House Italian Reduced Fat Dressing, divided
1 lb boneless skinless cicken breasts, cut into 1 inch pieces
2 cups broccoli florets
1 large red pepper, chopped
1 small onion, thinly sliced
1 tbsp chopped fresh parsley
1/4 cup Kraft 100% grated parmesan cheese
Cook pasta as directed on package.
Meanwhile, heat 1/4 cup of the dressing in large skillet on medium-high heat. Add chicken; cook 5 minutes or until cooked through, stirring occasionally. Add vegetables and parsley; cook 5 minutes or until vegetables are tender, stirring occasionally.
Drain pasta; mix with chicken mixture and remaining 1/4 cup dressing. Sprinkle with cheese.
Makes 6 servings, 1 cup each
1/2 cup Kraft Light House Italian Reduced Fat Dressing, divided
1 lb boneless skinless cicken breasts, cut into 1 inch pieces
2 cups broccoli florets
1 large red pepper, chopped
1 small onion, thinly sliced
1 tbsp chopped fresh parsley
1/4 cup Kraft 100% grated parmesan cheese
Cook pasta as directed on package.
Meanwhile, heat 1/4 cup of the dressing in large skillet on medium-high heat. Add chicken; cook 5 minutes or until cooked through, stirring occasionally. Add vegetables and parsley; cook 5 minutes or until vegetables are tender, stirring occasionally.
Drain pasta; mix with chicken mixture and remaining 1/4 cup dressing. Sprinkle with cheese.
Makes 6 servings, 1 cup each
Simple Ranch Chicken Breasts
4 boneless skinless chicken breasts
1/2 cup Italian bread crumbs (plus some extra for pan)
3 tablespoons of Hidden Valley dry Ranch Dressing mix
Preheat oven to 375.
Spray bottom of 9X13 baking dish with non stick cooking spray, then coat pan with extra bread crumbs.
Mix dry Ranch Dressing with the 1/2 cup of Italian bread crumbs, then coat both sides of chicken breasts with the mixture.
Place in pan and cook anywhere from 30-60 minutes, depending on your oven.
1/2 cup Italian bread crumbs (plus some extra for pan)
3 tablespoons of Hidden Valley dry Ranch Dressing mix
Preheat oven to 375.
Spray bottom of 9X13 baking dish with non stick cooking spray, then coat pan with extra bread crumbs.
Mix dry Ranch Dressing with the 1/2 cup of Italian bread crumbs, then coat both sides of chicken breasts with the mixture.
Place in pan and cook anywhere from 30-60 minutes, depending on your oven.
Mashed Potatoe Bake
Paula Deen recipe
4 cups frozen hash browns
1 (7.6 oz) package butter and herb mashed potato mix
1 stick butter, softened
4 ounces cream cheese, softened
1 cup shredded Monterey Jack Cheese
1/2 cup sour cream
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups boiling water
2 cups prepared French-fried onion rings
Preheat oven to 350. Bring a pot of water to a boil and add the hash browns. Cook for 5 minutes and drain. In a large bowl, mix together the cooked hash browns, mashed potato mix, butter, cream cheese, jack cheese, sour cream, garlic salt, salt and pepper. Stir in the boiling water. Place in a greased 2 quart casserole dish. Bake for 35 to 45 minutes. Sprinkel the onion rings over the casserole and bake for about 5 to 8 minutes longer until onions are golden brown.
Yields: 8 to 10 servings
4 cups frozen hash browns
1 (7.6 oz) package butter and herb mashed potato mix
1 stick butter, softened
4 ounces cream cheese, softened
1 cup shredded Monterey Jack Cheese
1/2 cup sour cream
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups boiling water
2 cups prepared French-fried onion rings
Preheat oven to 350. Bring a pot of water to a boil and add the hash browns. Cook for 5 minutes and drain. In a large bowl, mix together the cooked hash browns, mashed potato mix, butter, cream cheese, jack cheese, sour cream, garlic salt, salt and pepper. Stir in the boiling water. Place in a greased 2 quart casserole dish. Bake for 35 to 45 minutes. Sprinkel the onion rings over the casserole and bake for about 5 to 8 minutes longer until onions are golden brown.
Yields: 8 to 10 servings
Candied Apple Pie Cheesecake
Kraftfoods.com recipe
1 cup crushed Nabisco Ginger Snaps
3 Tbsp butter, melted
1/2 cup plus 2 Tbsp sugar, divided
2 pkg (8 oz each) Philadelphia Cream Cheese, softened
2 tsp vanilla
1/2 cup Breakstone's or Knudsen Sour Cream
2 eggs
1 cup apple pie filling, divided
1/2 cup Planters Walnut Pieces, dividedd
1/2 cup toffee bits, divided
Heat oven to 325. Mix ginger snap crumbs, butter and 2 Tbsp sugar; press onto bottom and up side of 9 inch pie plate.
Beat cream cheese, 1/2 cup sugar and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended. Stir in half each of pie filling, nuts and toffee. Pour into crust.
Bake 35 minutes or until center is almost set. Cool. Refrigerate 4 hours. Top with remaining pie filling, nuts and toffee.
1 cup crushed Nabisco Ginger Snaps
3 Tbsp butter, melted
1/2 cup plus 2 Tbsp sugar, divided
2 pkg (8 oz each) Philadelphia Cream Cheese, softened
2 tsp vanilla
1/2 cup Breakstone's or Knudsen Sour Cream
2 eggs
1 cup apple pie filling, divided
1/2 cup Planters Walnut Pieces, dividedd
1/2 cup toffee bits, divided
Heat oven to 325. Mix ginger snap crumbs, butter and 2 Tbsp sugar; press onto bottom and up side of 9 inch pie plate.
Beat cream cheese, 1/2 cup sugar and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended. Stir in half each of pie filling, nuts and toffee. Pour into crust.
Bake 35 minutes or until center is almost set. Cool. Refrigerate 4 hours. Top with remaining pie filling, nuts and toffee.
Turtle Pumpkin Pie
1/4 cup plus 2 Tbsp caramel ice cream topping, divided
1 Honey Maid Graham Pie Crust
1/2 cup plus 2 Tbsp Planters Pecan Pieces, divided
1 cup cold milk
2 pkg (3.4 oz each) Jell-O Vanilla Instant Pudding
1 cup canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tub (8 oz) Cool Whip whipped topping, thawed, divided
Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans
Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 1/2 cups Cool Whip. Spread into crust.
Refrigerate at least 1 hour. Top with remaining Cool Whip, caramel topping and pecans just before serving. Makes 10 servings.
1 Honey Maid Graham Pie Crust
1/2 cup plus 2 Tbsp Planters Pecan Pieces, divided
1 cup cold milk
2 pkg (3.4 oz each) Jell-O Vanilla Instant Pudding
1 cup canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tub (8 oz) Cool Whip whipped topping, thawed, divided
Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans
Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 1/2 cups Cool Whip. Spread into crust.
Refrigerate at least 1 hour. Top with remaining Cool Whip, caramel topping and pecans just before serving. Makes 10 servings.
Blackberry Banana Smoothies
Taste of Home recipe
Serves 4
2 cups orange juice
1/3 cup vanilla yogurt
2 medium ripe bananas, cut into thirds and frozen
1/2 cup fresh or frozen blackberries
In a blender, combine all ingredients. Cover and process until blended. Pour into chilled glasses; serve immediately.
Serves 4
2 cups orange juice
1/3 cup vanilla yogurt
2 medium ripe bananas, cut into thirds and frozen
1/2 cup fresh or frozen blackberries
In a blender, combine all ingredients. Cover and process until blended. Pour into chilled glasses; serve immediately.
Key Lime Margarita Pie
1 1/4 cups crushed pretzels
1/4 cup sugar
6 tablespoons butter or margarine, melted
1 can (14 ounces) sweetened condensed milk
1/2 cup lime juice
1 envelope Kool-Aid Lemon Lime Unsweetened Soft Drink Mix
1 tub (8 oz) Cool Whip Whipped Thopping, thawed, divided
Mix crushed pretzels, sugar and butter. Press firmly onto bottom and up side of 9 inch pie plate. Refrigerate until ready to fill.
Combine condensed milk, lime juice and drink mix in large bowl ntil well blended. Remove 1/2 cup whipped topping; refrigerate until ready to use. Gently stir in remaining whipped topping. Pour into crust.
Freeze 6 hours or overnight. Let stand at room temperature 15 minutes or until pie can be cut easily. Garnish with reserved whipped topping before serving. Store leftoverpie in freezer.
Serves 10.
1/4 cup sugar
6 tablespoons butter or margarine, melted
1 can (14 ounces) sweetened condensed milk
1/2 cup lime juice
1 envelope Kool-Aid Lemon Lime Unsweetened Soft Drink Mix
1 tub (8 oz) Cool Whip Whipped Thopping, thawed, divided
Mix crushed pretzels, sugar and butter. Press firmly onto bottom and up side of 9 inch pie plate. Refrigerate until ready to fill.
Combine condensed milk, lime juice and drink mix in large bowl ntil well blended. Remove 1/2 cup whipped topping; refrigerate until ready to use. Gently stir in remaining whipped topping. Pour into crust.
Freeze 6 hours or overnight. Let stand at room temperature 15 minutes or until pie can be cut easily. Garnish with reserved whipped topping before serving. Store leftoverpie in freezer.
Serves 10.
Thursday, July 8, 2010
White Chicken Chili
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch cubes
1/4 cup chopped onion
2 cloves garlic, minced
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon dried cilantro (or 1 tbsp fresh)
1/8 teaspoon cayenne
1 tablespoon olive oil
1 cup chicken broth
1 can (4.5 ounces) chopped green chiles
1 can (19 ounces) white kidney beans (cannellini)
Topping
1 cup shredded Monterey Jack cheese (optional)
2 sliced green onions (optional)
2 cups tortilla chips
Heat oil in large skillet on medium-high heat. Add chicken cubes and onions; cook 4 to 5 minutes, stirring. Stir in chicken broth, chiles and spices. Simmer over low heat 15 minutes.
Stir in beans and simmer, uncovered, 5 minutes. To serve, put some tortillas in a bowl, top with chili and top with cheese and sliced green onions, if desired.
1/4 cup chopped onion
2 cloves garlic, minced
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon dried cilantro (or 1 tbsp fresh)
1/8 teaspoon cayenne
1 tablespoon olive oil
1 cup chicken broth
1 can (4.5 ounces) chopped green chiles
1 can (19 ounces) white kidney beans (cannellini)
Topping
1 cup shredded Monterey Jack cheese (optional)
2 sliced green onions (optional)
2 cups tortilla chips
Heat oil in large skillet on medium-high heat. Add chicken cubes and onions; cook 4 to 5 minutes, stirring. Stir in chicken broth, chiles and spices. Simmer over low heat 15 minutes.
Stir in beans and simmer, uncovered, 5 minutes. To serve, put some tortillas in a bowl, top with chili and top with cheese and sliced green onions, if desired.
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