8 oz. uncooked spaghetti
1/2 cup fat-free, less sodium chicken broth
1/4 cup natural-style, reduced fat creamy peanut butter (I use Smuckers)
2 tablespoons sesame seeds, divided
1 tablespoon brown sugar
2 tablespoons rice vinegar
2 tablespoons low sodium soy sauce
1 tablespoon fresh lime juice
1/2 tablespoon hot pepper sauce (it DOES NOT make the dish spicy)
2 teaspoons canola or vegetable oil
3/4 pound chicken breast tenders, cut into 1-inch pieces
1/4 tablespoon salt
2 cups matchstick carrots, chopped
1 bunch of green onions thinly sliced
Cook pasta omitting salt and drain.
Combine broth, peanut butter, 1 1/2 tablespoons sesame seeds, and next five ingredents.
Heat oil in a large skillet over med high heat. Sprinkle the chicken with salt. Add chicken to pan, saute three minutes. Add carrots and onions, saute two minutes or until chicken is done. Stir in broth mixture.
Add pasta to pan, tossing to coat. Top with remaining 1 1/2 teaspoons sesame seeds. Serve immediately.
Serves Four.
Wednesday, August 13, 2008
Herbed Monkey Bread-CHRISTY
2/3 cup grated Parmesan Cheese
1 1/2 tsp. Italian Seasoning
1 25 oz. package frozen roll dough
1/2 cup butter, melted
Lightly grease Bundt pan, set aside. In a small bowl combine cheese and It. seasoning. Cut roll dough into one inch pieces, dip each piece in melted butter, coat with cheese. Place dough and let rise one hour or until doubled in size. Bake 30-35 minutes at 350. Cover with foil during last 10 minutes.
1 1/2 tsp. Italian Seasoning
1 25 oz. package frozen roll dough
1/2 cup butter, melted
Lightly grease Bundt pan, set aside. In a small bowl combine cheese and It. seasoning. Cut roll dough into one inch pieces, dip each piece in melted butter, coat with cheese. Place dough and let rise one hour or until doubled in size. Bake 30-35 minutes at 350. Cover with foil during last 10 minutes.
Cheesy Crescent Roll Chicken-CHRISTY
4 Chicken Breasts
1 can crescent rolls
1 10 oz. can cream of chicken soup (I use fat free)
1/4 to 1/2 cup milk
3/4 to 1 cup cheddar cheese
Boil chicken breasts until done. Roll chicken breasts in individual crescent rolls and place in casserole (it may take two or three rolls). Combine soup, milk and half of cheese in a saucepan and heat until smooth. Pour mixture over crescent rolls and sprinkle cheese on top. Bake at 350 for 20 minutes.
1 can crescent rolls
1 10 oz. can cream of chicken soup (I use fat free)
1/4 to 1/2 cup milk
3/4 to 1 cup cheddar cheese
Boil chicken breasts until done. Roll chicken breasts in individual crescent rolls and place in casserole (it may take two or three rolls). Combine soup, milk and half of cheese in a saucepan and heat until smooth. Pour mixture over crescent rolls and sprinkle cheese on top. Bake at 350 for 20 minutes.
Chicken and Dumplings-CHRISTY
5 tortillas (8 inch)
3 14 1/2 oz. cans chicken broth
Boiled Chicken cut into pieces
1/4 cup milk
Sprinkle tortillas with flour, boil broth and drop in tortillas. Cook about ten minutes or until tender. Add chicken and milk. Season to taste with salt and pepper. Boil to thicken. Remove from heat and let sit for fifteen to twenty minutes. Tortillas will turn into dumplings!
ALSO
I don't always use a whole chicken-I use four or five chicken breasts and just chop them up. This is healthier and easier!
I don't always use tortillas, the bags of frozen dumplings work just as well!
3 14 1/2 oz. cans chicken broth
Boiled Chicken cut into pieces
1/4 cup milk
Sprinkle tortillas with flour, boil broth and drop in tortillas. Cook about ten minutes or until tender. Add chicken and milk. Season to taste with salt and pepper. Boil to thicken. Remove from heat and let sit for fifteen to twenty minutes. Tortillas will turn into dumplings!
ALSO
I don't always use a whole chicken-I use four or five chicken breasts and just chop them up. This is healthier and easier!
I don't always use tortillas, the bags of frozen dumplings work just as well!
Monday, August 11, 2008
Spicy Chicken Ro-tel - From Heather
This recipe can easily be doubled or made a little milder by using the mild Ro-Tel Tomatoes. I also do not make the recipe with black olives because BJ does not like them.
Spicy Chicken Ro-Tel
3-4 chicken breast (I use frozen boneless skinless chicken)
1 lb Velveeta cheese
1 large can Ro-Tel Tomatoes
1 (16 oz) pkg spagetti (my mom liked to use egg noodles to have a different type of pasta)
black olives
Boil chicken. Cook noodles in stock. Cut up cooked chicken. Cut up Velveeta to help ensure it melting. Combined cooked noodles and chicken, Velveeta, and Ro-Tel. (There are two options from here. 1)Warm on medium heat until Velveeta is melted. OR 2) Put in pan and bake at 350 degrees until bubbly.
Spicy Chicken Ro-Tel
3-4 chicken breast (I use frozen boneless skinless chicken)
1 lb Velveeta cheese
1 large can Ro-Tel Tomatoes
1 (16 oz) pkg spagetti (my mom liked to use egg noodles to have a different type of pasta)
black olives
Boil chicken. Cook noodles in stock. Cut up cooked chicken. Cut up Velveeta to help ensure it melting. Combined cooked noodles and chicken, Velveeta, and Ro-Tel. (There are two options from here. 1)Warm on medium heat until Velveeta is melted. OR 2) Put in pan and bake at 350 degrees until bubbly.
Friday, July 11, 2008
"Homemade" Crescent Ravioli--Ashley
This is so simple, but Kurt and I LOVE it. I got this from a church member in Cape Girardeau, Missouri. Enjoy!
"Homemade" Crescent Ravioli
1 pound ground beef
1 15-oz. can spaghetti sauce
1 med. onion, diced (I use onion flakes)
1 can crescent rolls
4 squares American cheese (I use the shredded kind)
salt and pepper to taste
Brown ground beef and onion. Drain off grease. Add 1/2 the spaghetti sauce (retain other 1/2 for later use). Salt and pepper to taste. Open crescent rolls into 4 squares. Do not separate into triangles. Place 3 tsp. of the meat mixture onto each square. Fold squares over one time into a rectangle, and press edges together to seal. Put remaining meat mixture in an 8" baking dish. Place each square in the dish on top of meat mixture, and bake at 425 for 30 minutes. Tops of squares will brown---don't let them burn! Then place a slice of cheese on top of each square. Pour remaining 1/2 of spaghetti sauce on top and bake an additional 15 minutes. It will seem like they're going to burn, but if you cover them with cheese and the sauce, they won't.
This is not gourmet by any means, but it just tastes so good, and it takes no time. The recipe can be easily doubled. Keep posting recipes!!
"Homemade" Crescent Ravioli
1 pound ground beef
1 15-oz. can spaghetti sauce
1 med. onion, diced (I use onion flakes)
1 can crescent rolls
4 squares American cheese (I use the shredded kind)
salt and pepper to taste
Brown ground beef and onion. Drain off grease. Add 1/2 the spaghetti sauce (retain other 1/2 for later use). Salt and pepper to taste. Open crescent rolls into 4 squares. Do not separate into triangles. Place 3 tsp. of the meat mixture onto each square. Fold squares over one time into a rectangle, and press edges together to seal. Put remaining meat mixture in an 8" baking dish. Place each square in the dish on top of meat mixture, and bake at 425 for 30 minutes. Tops of squares will brown---don't let them burn! Then place a slice of cheese on top of each square. Pour remaining 1/2 of spaghetti sauce on top and bake an additional 15 minutes. It will seem like they're going to burn, but if you cover them with cheese and the sauce, they won't.
This is not gourmet by any means, but it just tastes so good, and it takes no time. The recipe can be easily doubled. Keep posting recipes!!
Friday, April 11, 2008
Judy's Chicken--From Ashley!
My manicurist gave me this recipe to try last night, and it was delicious!!!
Marinade:
-1 bottle of Italian dressing
-1/4 cup soy sauce
-1/4 cup sugar
Mix this up together in a 9x13 dish and put the raw chicken breasts in it to marinate for an hour (give or take). While you're waiting, cook angel hair pasta (I used whole wheat). After the chicken has soaked awhile, get out a skillet and put a little olive oil into it, and cook the chicken til it is all the way done. Set chicken aside. Pour the extra marinade into the skillet and boil. Serve the chicken on a bed of pasta with the sauce drizzled on top. So good and so easy!! Great with a salad and bread. :o)
Marinade:
-1 bottle of Italian dressing
-1/4 cup soy sauce
-1/4 cup sugar
Mix this up together in a 9x13 dish and put the raw chicken breasts in it to marinate for an hour (give or take). While you're waiting, cook angel hair pasta (I used whole wheat). After the chicken has soaked awhile, get out a skillet and put a little olive oil into it, and cook the chicken til it is all the way done. Set chicken aside. Pour the extra marinade into the skillet and boil. Serve the chicken on a bed of pasta with the sauce drizzled on top. So good and so easy!! Great with a salad and bread. :o)
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