Tri Tip Steak, Oven-Roasted Veggies - Britta
Sloppy Joes - Heidi
Barbecue Chicken Sandwiches - Julianne
Barbecue Pork Ribs - Julie
Zesty Cream Cheese Chicken - Kim Roylance
Hawaiian Chicken - Kim Taylor
Chicken Alfredo - Kimberly Summers
Fajitas - Margaret
Salmon with Tomatoes & Rosemary - Melanie
Cafe Rio Pork Salad - Tawnee
Friday, June 12, 2009
Barbecue Pork Ribs
2 lbs. country style boneless spare ribs (cut into serving size pieces)
salt and pepper to taste
1 1/2 cups honey BBQ sauce
1 Tbsp. minced (dried) onion
1/2 tsp. minced garlic (fresh)
1/2 tsp. hot sauce (I used Mexican Tapatio)
2 Tbsp. brown sugar
1/8 tsp. crushed red pepper
Salt and pepper rib pieces. Place in hot pan with a small amount of oil. Sear both sides of meat until browned (not too long - you don't want to cook the meat through). Mix up remainder of sauce ingredients and place in crock pot with seared rib pieces. Cook on low for 4-5 hours or until they are tender and easily fall apart.
From frozen: No need to defrost. Just place in crock pot and cook on low for 5-6 hours. Serve with baked or boiled potatoes.
salt and pepper to taste
1 1/2 cups honey BBQ sauce
1 Tbsp. minced (dried) onion
1/2 tsp. minced garlic (fresh)
1/2 tsp. hot sauce (I used Mexican Tapatio)
2 Tbsp. brown sugar
1/8 tsp. crushed red pepper
Salt and pepper rib pieces. Place in hot pan with a small amount of oil. Sear both sides of meat until browned (not too long - you don't want to cook the meat through). Mix up remainder of sauce ingredients and place in crock pot with seared rib pieces. Cook on low for 4-5 hours or until they are tender and easily fall apart.
From frozen: No need to defrost. Just place in crock pot and cook on low for 5-6 hours. Serve with baked or boiled potatoes.
Indoor S'mores
8 cups Golden Grahams cereal
5 cups miniature marshmallows
1 1/2 cups milk chocolate chips
1/4 cup light corn syrup
5 Tbsp. butter
1 tsp. vanilla
1 cup miniature marshmallows
1. Into large bowl, measure cereal. Butter 13x9 inch pan. In large microwavable bowl, microwave 5 cups marshmallows, the chocolate chips, corn syrup, and butter uncovered on High 2-3 minutes, stirring after every minute until melted and smooth when stirred. Stir in vanilla. (You can melt on stovetop, if preferred.)
2. Pour over cereal; quickly toss until completely coated. Stir in 1 cup marshmallows.
3. Press mixture evenly in pan, using buttered back of spoon. Let stand uncovered at least 1 hour, or refrigerate if you prefer a firmer bar. For squares, cut into 6 rows by 4 rows. Store loosely covered at room temperature up to 2 days.
5 cups miniature marshmallows
1 1/2 cups milk chocolate chips
1/4 cup light corn syrup
5 Tbsp. butter
1 tsp. vanilla
1 cup miniature marshmallows
1. Into large bowl, measure cereal. Butter 13x9 inch pan. In large microwavable bowl, microwave 5 cups marshmallows, the chocolate chips, corn syrup, and butter uncovered on High 2-3 minutes, stirring after every minute until melted and smooth when stirred. Stir in vanilla. (You can melt on stovetop, if preferred.)
2. Pour over cereal; quickly toss until completely coated. Stir in 1 cup marshmallows.
3. Press mixture evenly in pan, using buttered back of spoon. Let stand uncovered at least 1 hour, or refrigerate if you prefer a firmer bar. For squares, cut into 6 rows by 4 rows. Store loosely covered at room temperature up to 2 days.
Chicken Alfredo
1/2 cup butter
1 (8 ounce) package cream cheese
1 tsp minced garlic (or 2 tsp garlic powder)
1 pint heavy cream
1 cup grated Parmesan cheese
1/8 teaspoon ground black pepper
Chicken
Pasta
Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic (or garlic powder), stirring with wire whisk until smooth. Add cream, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot penne pasta. To serve top with sautéed chicken.
1 (8 ounce) package cream cheese
1 tsp minced garlic (or 2 tsp garlic powder)
1 pint heavy cream
1 cup grated Parmesan cheese
1/8 teaspoon ground black pepper
Chicken
Pasta
Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic (or garlic powder), stirring with wire whisk until smooth. Add cream, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot penne pasta. To serve top with sautéed chicken.
Hawaiian Chicken
6 boneless, skinless chicken breasts
1\2 c. ketchup
1\2 tsp. Worchestershire sauce
1 tsp. mustard
1\2 cup crushed pineapple with juice
1\2 brown sugar
Mix all ingredients together. If freezing, place Chicken in a freezer bag. Pour sauce mixture over chicken in bag.
Bake at 350 for 45 minutes or stew in slow cooker for 4-6 hours. Serve over rice.
1\2 c. ketchup
1\2 tsp. Worchestershire sauce
1 tsp. mustard
1\2 cup crushed pineapple with juice
1\2 brown sugar
Mix all ingredients together. If freezing, place Chicken in a freezer bag. Pour sauce mixture over chicken in bag.
Bake at 350 for 45 minutes or stew in slow cooker for 4-6 hours. Serve over rice.
Salmon with Tomatoes & Rosemary
4 - ¼ pound salmon fillets 16 slices lemon
Salt and Pepper 4 sprigs rosemary
4 tsp olive oil 24 cherry tomatoes, halved
1 tsp lemon juice
1. Preheat the oven to 475°F, cut four 12-in-long pieces of nonstick aluminum foil or parchment paper.
2. Rub each fillet with salt, pepper, 1 tsp oil, and ¼ tsp lemon juice. For each packet, put 2 lemon slices in the center of the foil, top with salmon, a rosemary sprig, and 2 more lemon slices; surround with 12 tomato halves. Draw up the sides of the foil or parchment and seal the packets well – leave room around the ingredients so they can steam. Put packets on a baking sheet.
3. Bake 12 to 15 minutes, or until the salmon is cooked. Spoon into soup plates and immediately serve.
GRILLING OPTION: follow directions in #2 – rub the entire salmon with salt, pepper, oil and lemon juice. (will need more than 1 tsp oil and ¼ tsp lemon juice). Thinly slice the entire lemon and put half of the slices on the bottom of the foil. Top with salmon, rosemary sprigs and the rest of the lemon slices. Slice up the tomatoes and sprinkle on top of the salmon. Draw up the sides of the foil and seal the packet well – leave room around the ingredients so the can steam. Put BBQ on medium and grill for +/- 20 minutes.
Salt and Pepper 4 sprigs rosemary
4 tsp olive oil 24 cherry tomatoes, halved
1 tsp lemon juice
1. Preheat the oven to 475°F, cut four 12-in-long pieces of nonstick aluminum foil or parchment paper.
2. Rub each fillet with salt, pepper, 1 tsp oil, and ¼ tsp lemon juice. For each packet, put 2 lemon slices in the center of the foil, top with salmon, a rosemary sprig, and 2 more lemon slices; surround with 12 tomato halves. Draw up the sides of the foil or parchment and seal the packets well – leave room around the ingredients so they can steam. Put packets on a baking sheet.
3. Bake 12 to 15 minutes, or until the salmon is cooked. Spoon into soup plates and immediately serve.
GRILLING OPTION: follow directions in #2 – rub the entire salmon with salt, pepper, oil and lemon juice. (will need more than 1 tsp oil and ¼ tsp lemon juice). Thinly slice the entire lemon and put half of the slices on the bottom of the foil. Top with salmon, rosemary sprigs and the rest of the lemon slices. Slice up the tomatoes and sprinkle on top of the salmon. Draw up the sides of the foil and seal the packet well – leave room around the ingredients so the can steam. Put BBQ on medium and grill for +/- 20 minutes.
Oven-Roasted Veggies
1 zucchini
1 summer squash
1 red pepper
1 yellow pepper
1 lb. asparagus
1 onion
3 Tbsp. olive oil
1 tsp. salt
1/2 tsp. pepper
Heat oven to 450 degrees. Place veggies in large roasting pan. Toss with olive oil, salt, and pepper. Spread in single layer. Roast 30 minutes, stirring occasionally until lightly browned and tender.
1 summer squash
1 red pepper
1 yellow pepper
1 lb. asparagus
1 onion
3 Tbsp. olive oil
1 tsp. salt
1/2 tsp. pepper
Heat oven to 450 degrees. Place veggies in large roasting pan. Toss with olive oil, salt, and pepper. Spread in single layer. Roast 30 minutes, stirring occasionally until lightly browned and tender.
Zesty Cream Cheese Chicken
1 8 oz package of lowfat cream cheese
2 cans cream of chicken soup
1 teaspoon chicken bullion
2 large chicken breasts
1/2 bottle fat-free zesty Italian salad dressing
2 cups rice
Combine all ingredients (except rice) in crock pot. Cook on low for 4-6 hours. Cook rice. When chicken is tender remove from mixture, shred chicken and add to mixture. Serve hot over rice.
If freezing, place all ingredients (expect rice) in large freezer bag. When ready to cook remove from bag and place in crock pot. Cook on low for 6-8 hours or until chicken is tender. Cook rice. When chicken is tender remove from mixture, shred chicken and add to mixture. Serve hot over rice.
2 cans cream of chicken soup
1 teaspoon chicken bullion
2 large chicken breasts
1/2 bottle fat-free zesty Italian salad dressing
2 cups rice
Combine all ingredients (except rice) in crock pot. Cook on low for 4-6 hours. Cook rice. When chicken is tender remove from mixture, shred chicken and add to mixture. Serve hot over rice.
If freezing, place all ingredients (expect rice) in large freezer bag. When ready to cook remove from bag and place in crock pot. Cook on low for 6-8 hours or until chicken is tender. Cook rice. When chicken is tender remove from mixture, shred chicken and add to mixture. Serve hot over rice.
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