4 thawed, uncooked chicken breasts (Can dice, cut in strips, or leave whole)
1 Tbsp olive oil
1 clove of garlic minced
2 c chicken broth
1/2 c water
1 Tbsp grated lemon peel
Juice of 1 lemon
1/2 tsp pepper
1/4 tsp paprika, or 1/8 tsp paprika and 1/4 tsp of your favorite poultry seasoning (I used Emril's and it was great)
In large skillet heat olive oil, add the garlic and stir, then add the chicken. Cook until brown on both sides and mostly done in the middle. Add rice to the skillet, then pour in broth, water, lemon juice, zest, pepper, paprika, and poultry seasoning if using. Cover and simmer for about 20-25 minutes until rice is cooked, chicken is all the way done, and most liquid is absorbed.
I served this with Parmesan Roasted Broccoli, which Kim introduced me to and some cooked carrots. I sauteed my carrots in a little butter and when they were almost done I added the juice of an orange and a little salt. It was a great, and very citrusy meal!
Tuesday, August 31, 2010
Crockpot Lasagna
Meat Sauce
Alfredo Sauce
1 pkg Oven-ready/no boil lasagna noodles
1 cup lowfat cottage cheese
Shredded mozzarella cheese for topping the lasagna
Meat Sauce:
1 16 oz. can diced tomatoes
2 8 oz. cans tomato sauce
1 6 oz. can tomato paste
1 Tbsp brown sugar
1 1/2 tsp salt
1 Tbsp dried minced onion
2 tsp basil
1 tsp parsley
1/4 tsp dried oregano
1 lb lean ground turkey or beef
3 Tbsp water
Cook meat in skillet until brown, adding onion during the last minute or two. In large bowl mix other ingredients and add meat to sauce when it has browned.
White Sauce:
This is Amy's amazing alfredo recipe from a while back. I am reposting it so everyone doesn't have to go back and find it. Even though this is really easy, you can also use a jar of store-bought alfredo if you are low on time or effort.
2 c. Milk
1/3 c. cream cheese
2 Tbsp flour
1 tsp salt
1 Tbsn butter
Fresh garlic to taste
1 c. grated parmesan
Mix first four ingredients in a blender until smooth. In medium saucepan saute garlic in melted butter. Pour milk mixture into sauce pan and heat until thick and just boiling, stirring constantly
Remove from heat and immediately stir in parmesan cheese. Let the sauce cool slightly, then add cottage cheese to the sauce.
To assemble the lasagna, spread thin layer of sauce on bottom of crockpot. Cover the bottom of the crockpot with one layer of lasagna noodles, breaking up some noodles if necessary. Top noodles with 1/3 of the alfredo-cottage cheese mixture. If you want this to be more cheesy, you can add a thin layer of mozzarella cheese here, but it doesn't really need it. Next layer 1/3 of the tomato-meat sauce. You want to make sure the noodles are completely covered at this point or else they will be very crunchy and not soft.
Repeat layers two more times ending with the tomato meat sauce. Top with mozzarella cheese. Cover and cook on low setting for about 4 hours or until cheese in middle of lasagna is melted and everything is heated through.
I think this recipe will also work fine if you cook it in the oven, and Im sure any other recipe of lasagna would also work in the crockpot if you use the no-boil noodles.
Alfredo Sauce
1 pkg Oven-ready/no boil lasagna noodles
1 cup lowfat cottage cheese
Shredded mozzarella cheese for topping the lasagna
Meat Sauce:
1 16 oz. can diced tomatoes
2 8 oz. cans tomato sauce
1 6 oz. can tomato paste
1 Tbsp brown sugar
1 1/2 tsp salt
1 Tbsp dried minced onion
2 tsp basil
1 tsp parsley
1/4 tsp dried oregano
1 lb lean ground turkey or beef
3 Tbsp water
Cook meat in skillet until brown, adding onion during the last minute or two. In large bowl mix other ingredients and add meat to sauce when it has browned.
White Sauce:
This is Amy's amazing alfredo recipe from a while back. I am reposting it so everyone doesn't have to go back and find it. Even though this is really easy, you can also use a jar of store-bought alfredo if you are low on time or effort.
2 c. Milk
1/3 c. cream cheese
2 Tbsp flour
1 tsp salt
1 Tbsn butter
Fresh garlic to taste
1 c. grated parmesan
Mix first four ingredients in a blender until smooth. In medium saucepan saute garlic in melted butter. Pour milk mixture into sauce pan and heat until thick and just boiling, stirring constantly
Remove from heat and immediately stir in parmesan cheese. Let the sauce cool slightly, then add cottage cheese to the sauce.
To assemble the lasagna, spread thin layer of sauce on bottom of crockpot. Cover the bottom of the crockpot with one layer of lasagna noodles, breaking up some noodles if necessary. Top noodles with 1/3 of the alfredo-cottage cheese mixture. If you want this to be more cheesy, you can add a thin layer of mozzarella cheese here, but it doesn't really need it. Next layer 1/3 of the tomato-meat sauce. You want to make sure the noodles are completely covered at this point or else they will be very crunchy and not soft.
Repeat layers two more times ending with the tomato meat sauce. Top with mozzarella cheese. Cover and cook on low setting for about 4 hours or until cheese in middle of lasagna is melted and everything is heated through.
I think this recipe will also work fine if you cook it in the oven, and Im sure any other recipe of lasagna would also work in the crockpot if you use the no-boil noodles.
Chicken and Rice Soup
3 large chicken breasts, uncooked, cut into 1 inch pieces
3/4 c. diced onion
1 1/4 c. diced celery
1 1/4 c. diced carrots
11 c. water
9 chicken bouillion cubes
1/4 tsp terragon
1/2 tsp paprika
1/2 tsp basil
1/8 tsp ground sage
1/8 tsp ground thyme
1/2 tsp parsley
1-2 bay leaves
3/4 c uncooked rice
juice of 1/2 lemon
In large pot heat small amount of olive oil and saute chicken until brown. Add vegetables and spices, except for bay leaf, and saute for 1 minute then add water, bouillion cubes, and bay leaf. Bring to a boil stirring occassionally. Turn down heat and simmer uncovered. When vegetables are about half way done, add rice and continue to cook. You might have to use your judgement on when to add the rice depending if this is going to sit for a while before eating, or if your rice will take longer or shorter to cook. When ready to eat remove bay leaf and squeeze in lemon juice.
3/4 c. diced onion
1 1/4 c. diced celery
1 1/4 c. diced carrots
11 c. water
9 chicken bouillion cubes
1/4 tsp terragon
1/2 tsp paprika
1/2 tsp basil
1/8 tsp ground sage
1/8 tsp ground thyme
1/2 tsp parsley
1-2 bay leaves
3/4 c uncooked rice
juice of 1/2 lemon
In large pot heat small amount of olive oil and saute chicken until brown. Add vegetables and spices, except for bay leaf, and saute for 1 minute then add water, bouillion cubes, and bay leaf. Bring to a boil stirring occassionally. Turn down heat and simmer uncovered. When vegetables are about half way done, add rice and continue to cook. You might have to use your judgement on when to add the rice depending if this is going to sit for a while before eating, or if your rice will take longer or shorter to cook. When ready to eat remove bay leaf and squeeze in lemon juice.
Friday, May 21, 2010
Shredded Beef Sandwiches
A couple of years ago Liz and Craig gave us some Whiskey Steak Seasoning from Cabela's. At first I didn't know what to use it on, but once I started to use it I loved it and now use it all the time. I use it on a lot of my beef dishes, especially my roasts, hamburgers, and steaks.
I like to make this dish in the crock pot. Sorry I really don't know the measurements I just dump in on this one.
A Rump Roast
Salt
Pepper
Whiskey Smoke seasoning
water
Provolone Cheese - sliced
Tomatoes - sliced
Rolls - I LOVE the Kaiser rolls from Sam's Club
When I did this today, I put my roast in frozen, but it works thawed too. Put your roast in the crock pot and season with seasonings. Since the roast I used today was frozen I cooked it on high for about 5 hours, shredded it and then cooked it on low for another 2-3 hours, until the meat is nice and tender.
To serve I put a slice of cheese on the roll, put meat on cheese (to help the cheese melt) and top it off with a nice juicy tomato. Serve and enjoy. Make sure you have lots of napkins, cause it is a little messy.
I like to make this dish in the crock pot. Sorry I really don't know the measurements I just dump in on this one.
A Rump Roast
Salt
Pepper
Whiskey Smoke seasoning
water
Provolone Cheese - sliced
Tomatoes - sliced
Rolls - I LOVE the Kaiser rolls from Sam's Club
When I did this today, I put my roast in frozen, but it works thawed too. Put your roast in the crock pot and season with seasonings. Since the roast I used today was frozen I cooked it on high for about 5 hours, shredded it and then cooked it on low for another 2-3 hours, until the meat is nice and tender.
To serve I put a slice of cheese on the roll, put meat on cheese (to help the cheese melt) and top it off with a nice juicy tomato. Serve and enjoy. Make sure you have lots of napkins, cause it is a little messy.
Raspberry Cream Cheese Salad
This is Liz's recipe I really like it. It is creamy, but not too sweet. It can easily be doubled.
1 small package raspberry jello
1 c water
Dissolve jello in water- cool.
1 package frozen raspberries - thawed (can use fresh too)
1 small container cool whip
1 8 oz block cream cheese - softened
With a mixer (I used a hand mixer) mix softened cream cheese and cool whip together. After jello has cooled, mix jello, half the bag of raspberries, and cool whip mixture together. (Be careful it splashes at first.) After everything is mixed together, fold in the rest of the raspberries. Refrigerate till set.
I think this salad would be really good with strawberry, blackberry, orange or many other flavors, I have only tried the raspberry though. We really like it.
1 small package raspberry jello
1 c water
Dissolve jello in water- cool.
1 package frozen raspberries - thawed (can use fresh too)
1 small container cool whip
1 8 oz block cream cheese - softened
With a mixer (I used a hand mixer) mix softened cream cheese and cool whip together. After jello has cooled, mix jello, half the bag of raspberries, and cool whip mixture together. (Be careful it splashes at first.) After everything is mixed together, fold in the rest of the raspberries. Refrigerate till set.
I think this salad would be really good with strawberry, blackberry, orange or many other flavors, I have only tried the raspberry though. We really like it.
Cream Cheese Chicken Enchiladas
I hope that you guys don't get sick of only me posting recipes. I guess it isn't my fault.
This is what I made for Cinco de Mayo. They turned out really good.
2 - Large chicken Breasts - poached and shredded (I used a rotisserie chicken)
1 - 8 oz block of cream cheese - softened
1 - 28 oz can green enchilada sauce - I like La Victoria
1 - can black beans drained and rinsed
2 c cooked rice - season rice with salt, zest of a lime, juice of a lime, and cilantro to taste.
6-8 flour tortillas
1-2 c shredded Monterrey Jack or Pepper Jack cheese
Mix chicken, cream cheese, and 1 1/2 c of enchilada sauce. Set aside. Spray a 9 x 13 pan with cooking spray, pour about a 1/2 c of enchilada sauce in bottom of pan.
Layer 1/4 c rice, black beans (however many you like) and 1/2 c of chicken mixture on each tortilla. Roll and put in pan seam side down. Top with rest of enchilada sauce and cheese.
Bake at 375 for about 25 min, covered. Uncover and cook for an additional 5 min to brown cheese.
I served these with salsa, guacamole, olives, and sour cream.
This is what I made for Cinco de Mayo. They turned out really good.
2 - Large chicken Breasts - poached and shredded (I used a rotisserie chicken)
1 - 8 oz block of cream cheese - softened
1 - 28 oz can green enchilada sauce - I like La Victoria
1 - can black beans drained and rinsed
2 c cooked rice - season rice with salt, zest of a lime, juice of a lime, and cilantro to taste.
6-8 flour tortillas
1-2 c shredded Monterrey Jack or Pepper Jack cheese
Mix chicken, cream cheese, and 1 1/2 c of enchilada sauce. Set aside. Spray a 9 x 13 pan with cooking spray, pour about a 1/2 c of enchilada sauce in bottom of pan.
Layer 1/4 c rice, black beans (however many you like) and 1/2 c of chicken mixture on each tortilla. Roll and put in pan seam side down. Top with rest of enchilada sauce and cheese.
Bake at 375 for about 25 min, covered. Uncover and cook for an additional 5 min to brown cheese.
I served these with salsa, guacamole, olives, and sour cream.
Thursday, May 6, 2010
BLT Pasta
I had some things in my fridge that needed to be used, so once again I made up a little dish that turned out pretty good.
Grape tomatoes, roasted in olive oil, salt and pepper until they start to pop open
spinach, I cut it in smaller pieces
Bacon, I used the precooked kind then cut it up in small pieces
Pasta of choice
Olive oil
Salt, Pepper
Italian Cheese blend
Roast tomatoes, cook pasta, toss all ingredients together. I used a little of the pasta water and olive oil as the dressing and season with salt and pepper. Toss with the cheese. It is good both cold and hot.
I can't figure out how to post a picture... sorry.
Grape tomatoes, roasted in olive oil, salt and pepper until they start to pop open
spinach, I cut it in smaller pieces
Bacon, I used the precooked kind then cut it up in small pieces
Pasta of choice
Olive oil
Salt, Pepper
Italian Cheese blend
Roast tomatoes, cook pasta, toss all ingredients together. I used a little of the pasta water and olive oil as the dressing and season with salt and pepper. Toss with the cheese. It is good both cold and hot.
I can't figure out how to post a picture... sorry.
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