Thursday, April 29, 2010

Chicken Stromboli


Chicken Stromboli

1 pkg. (10 oz) frozen chopped spinach, thawed and well drained
½ cup shredded Colby & Monterey Jack cheese blend
1 pkg. (11 oz) refrigerated Pillsbury Thin Crust Pizza Crust
1 cup pasta sauce, divided
2 tsp grated parmesan
2 tsp milk
1 lb. chicken or turkey breasts, cut into strips

Preheat oven to 400 degrees. Boil a cup of water on medium in a large skillet; add chicken and return to boiling. Cover; simmer 8 to 10 minutes. Allow to cool slightly, then chop.
Unroll crust into a 14”x12” rectangle on a parchment paper-lined baking sheet. Spoon half the sauce down the center lengthwise, leaving 3” on either side. Layer spinach, chicken and cheese over sauce. Cut 12 strips on both sides of crust. Fold strips over filling, so they overlap. Brush with milk and sprinkle with parmesan.
Bake for 12 minutes. Serve with remaining sauce.
Serves 6. Prep time: 15 minutes Cook time: 20 minutes

Stir-Fried Veggies

Stir-fried Veggies

1 C. broccoli spears, thinly sliced
1 C. carrots, thinly sliced
1 C. zucchini, thinly sliced
1 sm. onion, thinly sliced
2 tsp. oil
½ C. chicken broth

Spray large nonstick skillet with cooking spray. Combine ingredients in skillet over medium heat and simmer, uncovered until all the liquid evaporates and the vegetables begin to brown slightly. Season to taste with soy sauce, if desired.

Wednesday, April 28, 2010

Eggplant Parmesan

Eggplant Parmesan

1 eggplant, peeled and thinly sliced
1 egg, beaten
2 cups Italian seasoned bread crumbs
3 cups spaghetti sauce, divided
1/2 (16 ounce) package mozzarella cheese, shredded and divided
1/4 cup grated Parmesan cheese, divided
1/4 teaspoon dried basil

Preheat oven to 350 degrees F (175 degrees C). Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top. Bake in preheated oven for 35 minutes, or until golden brown.

Tuesday, April 27, 2010

Cilantro-Lime Chicken with Avocado Salsa

Cilantro-Lime Chicken with Avocado Salsa

4 skinless, boneless chicken breast halves
1-1/2 Tbsp. olive oil
2 Tbsp. minced fresh cilantro
2-1/2 Tbsp. fresh lime juice
Cooking spray
½ tsp. salt
1 C. chopped plum tomato (about 2)
2 tsp. fresh lime juice
2 Tbsp. finely chopped onion
¼ tsp. salt
1/8 tsp. freshly ground pepper
1 avocado, peeled, finely chopped

Combine cilantro, 2-1/2 Tbsp. lime juice, olive oil in large bowl; add chicken, toss and let stand 3 minutes. Remove chicken from marinade; discard marinade. Sprinkle chicken with ¼ tsp. salt. Heat grill pan over medium-high heat; coat with cooking spray. Cook chicken on grill; cook 6 minutes on each side or until done. Combine tomato, onion, lime juice, salt and pepper in medium bowl; add avocado, stir gently to combine. Serve salsa over chicken. Serves 4 with ¼ cup salsa.



½ C butter, softened
½ C shortening
1 ½ C sugar
2 eggs
2 ¾ C flour
2 tsp cream of tarter
1 Tbsp baking soda
¼ tsp salt

Preheat oven to 400 degrees. Mix butter, shortening, sugar and eggs thoroughly. Blend in flour, cream of tarter, baking soda and salt. Shape dough into small balls. Mix 2 Tbsp sugar and 2 tsp cinnamon; roll balls in mixture. Place on ungreased cookie sheet. Bake 8-9 minutes. Remove immediately.

Monday, April 26, 2010



2 stalks celery, thinly sliced
3 Tbsp butter
2 Tbsp flour
1 ¾ cup chicken broth
2 cups refrigerated diced potatoes with onions
1 to 2 cups half and half to desired thickness
4 slices bacon, crumbled
Salt and pepper

In a saucepan, cook celery in hot butter over medium heat about 5 minutes or until tender. Stir in flour until combined. Stir in broth; bring to boiling, stirring constantly. Add potatoes; return to boiling. Reduce heat; simmer, uncovered, 15 minutes or until tender. Slightly mash potatoes. Stir in half and half and bacon. Heat through. Season with salt and pepper.

Wednesday, April 21, 2010

Chicken Bruschetta

Chicken Bruschetta

4 boneless, skinless chicken breasts
1 tsp. garlic powder
¼ tsp. salt
1/8 tsp. pepper
2 Tbsp. olive oil
1 C. mushrooms, sliced
5 garlic cloves, minced
¼ tsp. salt
½ C. red onion, chopped
1 tsp. dried basil leaves (I used fresh)
4 tsp. balsamic vinegar
1/8 tsp. freshly ground black pepper
3 med. tomatoes, chopped
¼ C. shredded Parmesan cheese

Spray broiler pan with nonstick cooking spray. Sprinkle chicken with garlic powder; ¼ tsp. salt, and 1/8 tsp. pepper; place on broiler pan. Broil 4-6 inches from heat for 6-8 minutes on each side. Heat olive oil in large skillet over medium-high heat until hot. Add mushrooms, garlic, and ¼ tsp. salt; cook 1-2 minutes, stirring occasionally. Add onion, basil, vinegar, and ground pepper; cook 30-45 seconds. Add tomatoes; toss; remove from heat. Arrange chicken on plates; sprinkle with half of the cheese; top with mushroom mixture; sprinkle with remaining cheese.

Tuesday, April 20, 2010

Hawaiian Haystacks

Hawaiian Haystacks

Chicken gravy sauce:
Boneless skinless chicken cut into chunks

Bay leaf
Salt and pepper
2 cans cream of chicken soup
3 cups chicken broth
Cooked rice

Cook chicken, onion, celery, bay leaf, salt and paper in a little bit of water. Cook until tender and cooked through. Add cream of chicken to chicken broth and thicken with flour and milk as desired. Add chicken, onion and celery mixture to sauce. While making sauce, cook your rice.

Suggested toppings:
Grated cheese
Chopped green onions
Crushed pineapple
Chow mein noodles
Diced tomatoes
Chopped peppers
Shredded coconut

Start with rice, then chicken sauce, then add toppings as desired.

Monday, April 19, 2010

Brownie Minis

Brownie Minis

1 box of brownie mix, plus water, eggs, oil that it calls for
Rolos or Reese's Peanut Butter Cup minis
Mini muffin tins

Mix up the brownies as directed on the box. Spray the muffin tins with cooking spray, making sure to coat the sides as well as the bottoms. Fill each cup in the tins about two-thirds ful with brownie mix. Bake at temperature given in brownie instructions for about 8 minutes, then push a Rolo or a Reese's Cup into the center of each brownie. Bake another 8 to 10 minutes (check for doneness with a toothpick). Let cool, pop them out and enjoy!

Tuesday, April 13, 2010

Shar's Enchiladas

Shar’s Enchiladas
Enchilada sauce
Hamburger, browned
Corn tortillas
Cheese, grated
Sour cream

Put a tiny bit of enchilada sauce in bottom of 9x13 pan. Dip corn tortilla in enchilada sauce (one big can or two small cans). Put cooked meat (chicken or ground beef) and sauce in tortilla and wrap up. Fill 9x13 pan with rolled up tortillas and cover with grated cheese. Bake at 350 degrees for about 15-20 minutes (until cheese is melted)
Sauce: Sour cream, salsa and grated cheese (just mix them till it looks good)

Thursday, April 8, 2010

Sausage Rigatoni

Sausage Rigatoni
1/2 lb ground Italian sausage
8 oz rigatoni, or other tube pasta, cooked
4 c tomato sauce
2 tsp oregano
2 tsp basil
2 tsp garlic powder
1/2 tsp black pepper
3/4 c sour cream
1/2 lb sliced provolone cheese
1/2 lb sliced mozzarella cheese
1/2 lb grated Parmesan cheese

Place pasta in a greased 9x13 pan.  In large skillet, brown sausage, drain.  Add tomato sauce and spices, simmer.  Pour half the sauce over the pasta.  Layer provolone, sour cream, and mozzarella.  Top with remaining sauce.  Sprinkle on Parmesan cheese and bake at 350 for 30 minutes.

Place pasta in a greased 9x13 pan. In large skillet, brown sausage, drain. Add tomato sauce and spices, simmer. Pour half the sauce over the pasta. Layer provolone, sour cream, and mozzarella. Top with remaining sauce. Sprinkle on Parmesan cheese and bake at 350 for 30 minutes.