Sauce:
2 medium ripe avocados
2 tbl water
2 tbl lemon juice
1 tbl olive oil
1 tsp salt
Combine all in food processor, process until smooth. Will keep 1 day in fridge.
Turkey:
3/4c flour
2 tsp lemon zest
3/4 tsp salt
1/2 tsp black pepper
8 (4oz) turkey cutlets
3 tbl olive oil
Combine zest, flour, salt and pepper, coat cutlets. Heat 1 tbl oil in large pan over medium heat. Cook cutlets until browned (about 3 or 4 minutes depending on thickness).
Thursday, October 15, 2009
Tuna Casserole
12 oz pkg egg noodles
3 cups cheddar cheese
1 cup frozen corn
1/2 cup each frozen carrots and peas
3- 5oz cans tuna, drained
1 can each cream of mushroom and broccoli
1 cup crushed potato chips
Cook noodles al dente. Preheat oven to 425. Mix all but potato chips and 1.5 cup cheese (this freezes well). Transfer to 9x13 pan, top with cheese and chips. Bake 20 minutes.
3 cups cheddar cheese
1 cup frozen corn
1/2 cup each frozen carrots and peas
3- 5oz cans tuna, drained
1 can each cream of mushroom and broccoli
1 cup crushed potato chips
Cook noodles al dente. Preheat oven to 425. Mix all but potato chips and 1.5 cup cheese (this freezes well). Transfer to 9x13 pan, top with cheese and chips. Bake 20 minutes.
Chicken Cordon Bleu Casserole
Very yummy, but also a little salty (ham) and all that cheese can't be good for you. I have frozen after adding the broth but before the rice and cheese and it still comes out great.
1 onion, chopped
1 green pepper chopped
3 cloves of garlic, minced
1/2 lb diced ham
2 cups of shredded chicken
4 tbl butter
1/4 cup flour
14oz can chicken broth (low sodium)
3 cups of cooked rice
2 cups shredded cheddar
2 cups shredded mozzarella
Preheat oven to 350. Cook onion and pepper in 2 tbl olive oil over medium heat. Add garlic, chicken and ham, cook 5 minutes. Add butter, after melted add flour, stir until combined. Stir in broth. Mix in rice, 1c cheddar, 1c mozzarella. Transfer to 9X13 pan, sprinkle top with remaining cheese. Bake 15 minutes uncovered, then 10 minutes covered with foil. Reheats well right in the 9x13 pan in the oven for leftovers.
1 onion, chopped
1 green pepper chopped
3 cloves of garlic, minced
1/2 lb diced ham
2 cups of shredded chicken
4 tbl butter
1/4 cup flour
14oz can chicken broth (low sodium)
3 cups of cooked rice
2 cups shredded cheddar
2 cups shredded mozzarella
Preheat oven to 350. Cook onion and pepper in 2 tbl olive oil over medium heat. Add garlic, chicken and ham, cook 5 minutes. Add butter, after melted add flour, stir until combined. Stir in broth. Mix in rice, 1c cheddar, 1c mozzarella. Transfer to 9X13 pan, sprinkle top with remaining cheese. Bake 15 minutes uncovered, then 10 minutes covered with foil. Reheats well right in the 9x13 pan in the oven for leftovers.
Sangria
Chili Con Carne
2lbs lean ground beef
1 large onion, chopped
4 garlic cloves, minced
2 tbl chili powder
1 tsp salt
2 tsp ground cumin
2 tsp baking cocoa
28oz can tomato puree
2-15oz cans red kidney beans, undrained
Brown beef with garlic and onion over medium heat, drain.
Stir in remaining ingredients except beans.
Heat to boiling, reduce heat to low, cover and simmer 1-2 hours.
Stir in beans.
Heat to boiling, reduce heat to low, simmer uncovered 20 minutes or until desired thickness.
1 large onion, chopped
4 garlic cloves, minced
2 tbl chili powder
1 tsp salt
2 tsp ground cumin
2 tsp baking cocoa
28oz can tomato puree
2-15oz cans red kidney beans, undrained
Brown beef with garlic and onion over medium heat, drain.
Stir in remaining ingredients except beans.
Heat to boiling, reduce heat to low, cover and simmer 1-2 hours.
Stir in beans.
Heat to boiling, reduce heat to low, simmer uncovered 20 minutes or until desired thickness.
Curry Rubbed Tuna Steaks with Cilantro Mint Chutney
Original recipe from Food Network Kitchens called for swordfish but I keep using tuna steaks since they are easier to get.
Chutney:
1in piece of fresh ginger, peeled
2 scallions cut into large pieces
1c fresh mint
1c fresh cilantro
1/4c plain low fat yogurt
1 tbl lime juice
1/2 tsp salt
Drop ginger into running food processor. Scrape down sides, add rest and pulse until the consistency of pesto.
Fish:
2tsp olive oil
1 tsp curry powder
1 tsp salt
4 tuna steaks
Drizzle oil over steaks and sprinkle with curry/salt mix. Rub the mix onto the fish, both sides. Grill 5min each side over medium heat. Serve with chutney and rice.
Chutney:
1in piece of fresh ginger, peeled
2 scallions cut into large pieces
1c fresh mint
1c fresh cilantro
1/4c plain low fat yogurt
1 tbl lime juice
1/2 tsp salt
Drop ginger into running food processor. Scrape down sides, add rest and pulse until the consistency of pesto.
Fish:
2tsp olive oil
1 tsp curry powder
1 tsp salt
4 tuna steaks
Drizzle oil over steaks and sprinkle with curry/salt mix. Rub the mix onto the fish, both sides. Grill 5min each side over medium heat. Serve with chutney and rice.
Thursday, October 8, 2009
Chicken with Peanut Dipping Sauce
1/2 cup low-sodium chicken stock
1/2 cup lite coconut milk
2 tablespoons low-sodium soy sauce
1 shallot, sliced thin
1 clove garlic, minced
1 tablespoon brown sugar
1/2 teaspoon lime zest
1 tablespoon minced fresh ginger
1 pound chicken breast pounded slightly and cut into 1-inch strips
Whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for 1 hour (or overnight). Remove the chicken from the marinade and discard the marinade.
Spray a pan with nonstick cooking spray and cook chicken over medium heat until done. Serve with coconut rice and peanut sauce (see below).
1 cup natural creamy peanut butter
1/3 cup low-sodium chicken broth
4 tablespoons low-sodium soy sauce
1 1/2 tablespoons brown sugar
1 1/2 tablespoons minced fresh ginger
2 tablespoons lime juice (2 limes worth)
1 teaspoon minced garlic
Place all ingredients in blender and blend until smooth. Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.
1/2 cup lite coconut milk
2 tablespoons low-sodium soy sauce
1 shallot, sliced thin
1 clove garlic, minced
1 tablespoon brown sugar
1/2 teaspoon lime zest
1 tablespoon minced fresh ginger
1 pound chicken breast pounded slightly and cut into 1-inch strips
Whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for 1 hour (or overnight). Remove the chicken from the marinade and discard the marinade.
Spray a pan with nonstick cooking spray and cook chicken over medium heat until done. Serve with coconut rice and peanut sauce (see below).
1 cup natural creamy peanut butter
1/3 cup low-sodium chicken broth
4 tablespoons low-sodium soy sauce
1 1/2 tablespoons brown sugar
1 1/2 tablespoons minced fresh ginger
2 tablespoons lime juice (2 limes worth)
1 teaspoon minced garlic
Place all ingredients in blender and blend until smooth. Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.
Monday, October 5, 2009
Sausage and Roasted Red Pepper Pasta
1 jar alfredo sauce
1 jar roasted red peppers
1 box frozen spinach
2pkg of sliced mushrooms
2 pkg mild italian sausages
1 box fettucine or linguine
Cook sausages halfway, cut into bite sized rounds and put them back in the pan until cooked through.
Drain peppers and then blend with alfredo sauce in food processor.
Microwave spinach to defrost
Add the spinach and mushrooms to the sausage.
Add the sauce and cook till heated through
Serve over pasta.
1 jar roasted red peppers
1 box frozen spinach
2pkg of sliced mushrooms
2 pkg mild italian sausages
1 box fettucine or linguine
Cook sausages halfway, cut into bite sized rounds and put them back in the pan until cooked through.
Drain peppers and then blend with alfredo sauce in food processor.
Microwave spinach to defrost
Add the spinach and mushrooms to the sausage.
Add the sauce and cook till heated through
Serve over pasta.
Sweet Citrus Chicken
1 cup warm OJ
1 pkg. (6 oz.) Stove Top Cornbread stuffing
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/2-inch thickness
3/4cup orange juice
2/3 cup firmly packed brown sugar
5 Tbsp. butter or margarine, melted
2/3 cup Dried cranberry and/or raisins
Preheat oven to 400°F. Add hot OJ and craisins to stuffing mix; stir just until moistened. Set aside.
Place chicken in 13x9-inch baking dish. Mix juice, sugar and butter until well blended; pour over chicken. Top with prepared stuffing.
BAKE 35 min. or until chicken is cooked through.
Can swap apple juice for the OJ and use craisins and raisins interchangeably.
1 pkg. (6 oz.) Stove Top Cornbread stuffing
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/2-inch thickness
3/4cup orange juice
2/3 cup firmly packed brown sugar
5 Tbsp. butter or margarine, melted
2/3 cup Dried cranberry and/or raisins
Preheat oven to 400°F. Add hot OJ and craisins to stuffing mix; stir just until moistened. Set aside.
Place chicken in 13x9-inch baking dish. Mix juice, sugar and butter until well blended; pour over chicken. Top with prepared stuffing.
BAKE 35 min. or until chicken is cooked through.
Can swap apple juice for the OJ and use craisins and raisins interchangeably.
Hot Buttered Rum
Adapted from an Emeril recipe.
32oz bag Brown sugar
1/4 cup honey
2 sticks unsalted butter, softened
2 tsp cinnamon
1 tsp nutmeg
1/4 tsp salt
pinch of cloves
Blend together, form into log, wrap in saran wrap and put in fridge until firm. Cut into 24 pieces and individually wrap in saran wrap to keep in fridge.
Use one (or two if you have a sweet tooth like me) portion in a mug, add 1.5-3oz of rum (DH likes 3, I like 1.5) and pour boiling water up to top of mug - stir and enjoy.
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