Chicken Noodle Soup - Britta
Hearty Lentil Soup and Mint Chocolate Brownies - Cheryl
Creamy Pesto Gnocchi with Chicken - Julianne
Pork Carnitas and Black Bean Burritos - Julie
Chicken Lulu - Kimberly
Teriyaki Chicken - Lindsay
Johnsonville Brats - Margaret
Tilapia and Couscous - Melanie
White Chili - Tawnee
Chicken Enchiladas and Spanish Rice - Veronica
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Friday, March 12, 2010
Chicken Lulu
1 green pepper, cut in strips
1 small onion
1 tsp curry powder
2 TBS butter
1 can cream of chicken
1 cup thickened broth (1/4 cup flour)
2 cups cubed, cooked chicken
1 cup pineapple chunks with juice
3 cups cooked rice
Saute green pepper, onion with curry powder and butter. Stir in soup, thickened chicken broth, chicken and pineapple. Place cooked rice in a casserole dish and pour mixture over rice. *optional: sprinkle with toasted almonds and paprika. Bake 20 minutes at 350 degrees.
1 small onion
1 tsp curry powder
2 TBS butter
1 can cream of chicken
1 cup thickened broth (1/4 cup flour)
2 cups cubed, cooked chicken
1 cup pineapple chunks with juice
3 cups cooked rice
Saute green pepper, onion with curry powder and butter. Stir in soup, thickened chicken broth, chicken and pineapple. Place cooked rice in a casserole dish and pour mixture over rice. *optional: sprinkle with toasted almonds and paprika. Bake 20 minutes at 350 degrees.
Spanish Rice
2 c. rice
chopped tomatoes
chopped green pepper
chopped onions
4 1/2 c. chicken broth
3 tsp. cumin powder
dash of garlic powder
salt and pepper to taste
Fry rice until slightly brown. Add veggies and cook until onion is clear. Add chicken broth, cumin powder, garlic powder, and salt and pepper. Let cook 20-30 min. or until liquid is gone.
chopped tomatoes
chopped green pepper
chopped onions
4 1/2 c. chicken broth
3 tsp. cumin powder
dash of garlic powder
salt and pepper to taste
Fry rice until slightly brown. Add veggies and cook until onion is clear. Add chicken broth, cumin powder, garlic powder, and salt and pepper. Let cook 20-30 min. or until liquid is gone.
Chicken Enchiladas
Chicken
12 oz. sour cream
Shredded cheese
2 cans cream of chicken soup
1 can milk
1 small can green chilis
10-12 corn tortillas
Boil chicken for about 30 minutes. Mix chicken with sour cream and shredded cheese. Mix cream of chicken, milk, and green chilis with mixer. Soften the tortillas with a little oil. Fill tortillas with chicken mixture. Pour sauce over, top with shredded cheese. Bake at 375 degrees for 30 min.
12 oz. sour cream
Shredded cheese
2 cans cream of chicken soup
1 can milk
1 small can green chilis
10-12 corn tortillas
Boil chicken for about 30 minutes. Mix chicken with sour cream and shredded cheese. Mix cream of chicken, milk, and green chilis with mixer. Soften the tortillas with a little oil. Fill tortillas with chicken mixture. Pour sauce over, top with shredded cheese. Bake at 375 degrees for 30 min.
Mint Chocolate Brownies
Brownie:
1/2 cup butter, softened
1/2 cup oil
2/3 cup cocoa powder
2 cups sugar
4 eggs
1 1/2 cups flour
1 tsp vanilla
1/4 tsp salt
Mix butter, cocoa and sugar; beat in eggs and vanilla. Sift flour with salt and stir in. Spread into a greased 9 x 13 pan. Bake at 350 for 20-50 minutes. Cool completely before frosting.
Mint Frosting:
6 Tbs butter, softened
1 lb. powdered sugar
1-3 Tbs milk
1/2 tsp vanilla
1/2 tsp mint extract
Green food coloring
Beat butter and sugar. Add enough milk to make a smooth but thick frosting. Add extracts and food coloring to make light green. Spread over cooled brownies. Chill until firm.
Chocolate Topping:
Melt 1 cup semi-sweet chocolate chips with 4 Tbs butter. Spread over chilled frosting layer. Chill until set.
1/2 cup butter, softened
1/2 cup oil
2/3 cup cocoa powder
2 cups sugar
4 eggs
1 1/2 cups flour
1 tsp vanilla
1/4 tsp salt
Mix butter, cocoa and sugar; beat in eggs and vanilla. Sift flour with salt and stir in. Spread into a greased 9 x 13 pan. Bake at 350 for 20-50 minutes. Cool completely before frosting.
Mint Frosting:
6 Tbs butter, softened
1 lb. powdered sugar
1-3 Tbs milk
1/2 tsp vanilla
1/2 tsp mint extract
Green food coloring
Beat butter and sugar. Add enough milk to make a smooth but thick frosting. Add extracts and food coloring to make light green. Spread over cooled brownies. Chill until firm.
Chocolate Topping:
Melt 1 cup semi-sweet chocolate chips with 4 Tbs butter. Spread over chilled frosting layer. Chill until set.
Hearty Lentil Soup
1/2 lb. ground Italian or sage sausage
2 celery ribs, finely chopped
1 medium onion, chopped
1 cup grated carrots
1 garlic clove, minced
6 cups chicken broth
1 28-oz can crushed or diced tomatoes
3/4 cup dry lentils
3/4 cup pearl barley
1/2 tsp each dried thyme, oregano & rosemary
1/4 tsp pepper
1 cup shredded Swiss or parmesan (opt.)
1/2 cup half & half (opt.)
In large pot, break up sausage and brown with the next 4 ingredients. Drain grease. Add next 6 ingredients and boil. Reduce heat; cover and simmer 45 minutes or until lentils and barley are tender.
Optional: Turn off heat and stir in half & half and salt to taste. Sprinkle with cheese.
2 celery ribs, finely chopped
1 medium onion, chopped
1 cup grated carrots
1 garlic clove, minced
6 cups chicken broth
1 28-oz can crushed or diced tomatoes
3/4 cup dry lentils
3/4 cup pearl barley
1/2 tsp each dried thyme, oregano & rosemary
1/4 tsp pepper
1 cup shredded Swiss or parmesan (opt.)
1/2 cup half & half (opt.)
In large pot, break up sausage and brown with the next 4 ingredients. Drain grease. Add next 6 ingredients and boil. Reduce heat; cover and simmer 45 minutes or until lentils and barley are tender.
Optional: Turn off heat and stir in half & half and salt to taste. Sprinkle with cheese.
Couscous
Box of Couscous
Broccoli
Tomato
Dice up the tomato and broccoli into small pieces. Microwave on high for 2-3 minutes (long enough to lightly cook them). Prepare couscous as indicated on the box. When couscous is done cooking, add the broccoli and tomatoes. Mix together and let stand for 5 minutes then serve.
Broccoli
Tomato
Dice up the tomato and broccoli into small pieces. Microwave on high for 2-3 minutes (long enough to lightly cook them). Prepare couscous as indicated on the box. When couscous is done cooking, add the broccoli and tomatoes. Mix together and let stand for 5 minutes then serve.
Tilapia
Tilapia
¼ cup butter, melted
Parmesan cheese, grated
Italian bread crumbs
lemon
Preheat oven to 400°. Remove loins from vacuum pack and place on a cooking pan or casserole dish.
Brush lightly with melted butter and sprinkle with bread crumbs, or your favorite seasoning, on each side. Then sprinkle with parmesan cheese.
Bake for 30-35 minutes, or until done. Fully cooked fish is opaque and flakes easily with a fork. Let stand for 2 minutes then serve.
After you remove the fish from the oven, squeeze fresh lemon over the fish.
¼ cup butter, melted
Parmesan cheese, grated
Italian bread crumbs
lemon
Preheat oven to 400°. Remove loins from vacuum pack and place on a cooking pan or casserole dish.
Brush lightly with melted butter and sprinkle with bread crumbs, or your favorite seasoning, on each side. Then sprinkle with parmesan cheese.
Bake for 30-35 minutes, or until done. Fully cooked fish is opaque and flakes easily with a fork. Let stand for 2 minutes then serve.
After you remove the fish from the oven, squeeze fresh lemon over the fish.
Teriyaki Chicken
Chicken breasts
1/2 cup soy sauce
1/2 cup water
4-6 Tbsp honey
6-8 Tbsp sugar
1/8 tsp garlic salt
1/8 tsp ginger powder
Marinate chicken 24 hours. Put chicken with sauce in baking dish and bake at 350 for 1 hour. Baste while baking. Serve over rice or noodles.
1/2 cup soy sauce
1/2 cup water
4-6 Tbsp honey
6-8 Tbsp sugar
1/8 tsp garlic salt
1/8 tsp ginger powder
Marinate chicken 24 hours. Put chicken with sauce in baking dish and bake at 350 for 1 hour. Baste while baking. Serve over rice or noodles.