cooked noodles
about 1/2 pound beef
1/2 onion
1/2 C sliced mushrooms
1 can cream of mush or chicken soup
1/4 C ketchup
cook noodles (only for time indicated, drain under cold water, add a little veg oil to water while boiling)
in fry pan cook (don't overcook) hamburger, onion and mushrooms over med heat together
separately mix ketchup, can soup, and 1/2 can milk and 1/2 C sour cream
then pour over hamb mixture, heat til warm and serve over noodles
Sunday, July 17, 2011
Monday, April 18, 2011
Barbecue Chicken Pizza
This was so easy and so good and so healthy! Definitely making it again.
Barbecue Chicken Pizza
by Skinny Recipes For Diets on Tuesday, February 8, 2011 at 1:27pm
Serves 4
Ingredients
▪ 1 cup pizza sauce 1 12-inch Italian pizza crust (for convenience I use whole wheat pitas... that will change the nutritionals) 8 green pepper rings 1 tomato, sliced 1 cup mushrooms, sliced 4 ounces cooked chicken breast, sliced about 1-inch thick, with all visible fat removed 2 tablespoons barbecue sauce 1 cup reduced-fat mozzarella cheese, shredded
Directions
Preheat the oven to 400 F.
Spread the sauce evenly over the pizza crust. Add the pepper, tomato, mushrooms and chicken. Drizzle barbecue sauce over the pizza and top with cheese.
Bake about 12 to 14 minutes. Cut the pizza into 8 slices and serve immediately.
Nutritional Analysis
(per serving)
Serving size: 2 slices
Calories 333
Cholesterol 35 mg
Protein 23 g
Sodium 961 mg
Carbohydrate 44 g
Fiber 3 g
Total fat 8 g
Potassium 335 mg
Saturated fat 3 g
Calcium 220 mg
Monounsaturated fat trace
Barbecue Chicken Pizza
by Skinny Recipes For Diets on Tuesday, February 8, 2011 at 1:27pm
Serves 4
Ingredients
▪ 1 cup pizza sauce 1 12-inch Italian pizza crust (for convenience I use whole wheat pitas... that will change the nutritionals) 8 green pepper rings 1 tomato, sliced 1 cup mushrooms, sliced 4 ounces cooked chicken breast, sliced about 1-inch thick, with all visible fat removed 2 tablespoons barbecue sauce 1 cup reduced-fat mozzarella cheese, shredded
Directions
Preheat the oven to 400 F.
Spread the sauce evenly over the pizza crust. Add the pepper, tomato, mushrooms and chicken. Drizzle barbecue sauce over the pizza and top with cheese.
Bake about 12 to 14 minutes. Cut the pizza into 8 slices and serve immediately.
Nutritional Analysis
(per serving)
Serving size: 2 slices
Calories 333
Cholesterol 35 mg
Protein 23 g
Sodium 961 mg
Carbohydrate 44 g
Fiber 3 g
Total fat 8 g
Potassium 335 mg
Saturated fat 3 g
Calcium 220 mg
Monounsaturated fat trace
Monday, February 28, 2011
Taco Chicken
Click to print recipe text only
1 lb. chicken breasts or thighs (I can tell you right now that I'm a breast girl and Sara prefers thighs.)
A couple of juicy limes
A splash of red wine vinegar
2-3 cloves garlic, pressed or coarsely chopped
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. Kosher salt
1/2 tsp. black pepper
Juice the limes and combine with a couple splashes of red wine vinegar. Add garlic. Pour over chicken. This will not completely cover the chicken; just turn it occasionally as needed. Marinate for at least 4 hours, no longer than 8.
Heat an outdoor grill (you can also use a grill pan inside. Or your broiler in your oven.) Combine salt, chili powder, cumin, and black pepper in a small bowl. Remove chicken from marinade and rub the spices all over the chicken. Isn't raw meat disgusting-looking?
Click to print recipe text only
1 lb. chicken breasts or thighs (I can tell you right now that I'm a breast girl and Sara prefers thighs.)
A couple of juicy limes
A splash of red wine vinegar
2-3 cloves garlic, pressed or coarsely chopped
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. Kosher salt
1/2 tsp. black pepper
Juice the limes and combine with a couple splashes of red wine vinegar. Add garlic. Pour over chicken. This will not completely cover the chicken; just turn it occasionally as needed. Marinate for at least 4 hours, no longer than 8.
Heat an outdoor grill (you can also use a grill pan inside. Or your broiler in your oven.) Combine salt, chili powder, cumin, and black pepper in a small bowl. Remove chicken from marinade and rub the spices all over the chicken. Isn't raw meat disgusting-looking?
Wednesday, December 22, 2010
Herb and Cheese Chicken Tenders Parmigiana with Spaghetti
from Rachel Ray
This recipe is SO good!! Rob loved it and I will definitely be making it again.
Makes 4 big servings
Light olive oil, for frying
1 1/2 lbs chicken tenders
salt and freshly ground black pepper, to taste (none of these herbs were fresh that I used when making it)
1 cup all-purpose flour
2 large eggs, beaten with 1/4 cup water
Breading
1 1/2 cups italian style bread crumbs (eyeball it)
1/2 cup shredded parmigiano reggiano cheese (2 to 3 handfuls) (I used an italian blend)
6 sprigs fresh thyme leaves, stripped and chopped (2 to 3 tbsp)
6 sprigs fresh rosemary, finely chopped (3 tbsp)
2 handfuls chopped fresh flat-leaf parsley
4 cloves garlic, finely chopped
1 tsp crushed red pepper flakes
Preheat oven to 350. Place a nonstick cookie sheet in oven with a foil liner.
Heat 1/2 in oil in a large nonstick skillet over medium to medium-high heat.
Season chicken tenders with salt and pepper. Place flour in a shallow dish. Beat eggs with water in a second dish. In a third dish, combine the remaining ingredients. Coat chicken in flour, then egg, then breads and cheese mixture.
Add chicken to the skillet and cook until deeply golden on each side, 3 to 4 minutes. Transfer to hot cookie sheet already in oven and bake for another 5 min. Cook 5 or 6 tenders at a time in a single layer, adding additional oil if necessary. If chicken browns too quickly, lower heat slightly. Serve chicken hot or cold with green salad, or complete as a parmigiana.
Simple tomato sauce for chicken parmigiana
1 lb spaghetti
2 tbsp extra-virgin olive oil
1 small white onion, finely chopped
3 cloves garlic, minced
1 can (14 oz) chunky style crushed tomatoes
1 can (28 oz) crushed tomatoes
1 cup chicken broth, or stock
a handful fresh basil leaves, torn into small pieces
coarse salt to taste
1 cup shredded provolone (optional)
1/2 cup grated parmigiano reggiano cheese
Set a large pot of salted water on for the pasta.
Preheat a large skillet over medium-low heat. Add extra-virgin olive oil, onions and garlic, and saute for 10 min stirring occasionally.
To the onions and garlic, add both cans of tomatoes and a cup of chicken broth and bring to a bubble. Reduce heat to simmer until ready to serve, then stir in torn basil and salt to taste.
Coat the chicken tenders in the 3 steps outlined in the previous recipe. Saute chicken and finish in oven as directed. REmove from heat and set aside until pasta and sauce are ready.
When sauce simmers, cook pasta, drain and place in serving dish, coating it lightly with some sauce. Set chicken tenders on top of pasta and dot them with a little sauce as well. For a cheesy finish, cover the chicken with shredded provolone and parmigiano reggiano cheeses and either serve as is, or brown under a hot broiler for a minute or so.
This recipe is SO good!! Rob loved it and I will definitely be making it again.
Makes 4 big servings
Light olive oil, for frying
1 1/2 lbs chicken tenders
salt and freshly ground black pepper, to taste (none of these herbs were fresh that I used when making it)
1 cup all-purpose flour
2 large eggs, beaten with 1/4 cup water
Breading
1 1/2 cups italian style bread crumbs (eyeball it)
1/2 cup shredded parmigiano reggiano cheese (2 to 3 handfuls) (I used an italian blend)
6 sprigs fresh thyme leaves, stripped and chopped (2 to 3 tbsp)
6 sprigs fresh rosemary, finely chopped (3 tbsp)
2 handfuls chopped fresh flat-leaf parsley
4 cloves garlic, finely chopped
1 tsp crushed red pepper flakes
Preheat oven to 350. Place a nonstick cookie sheet in oven with a foil liner.
Heat 1/2 in oil in a large nonstick skillet over medium to medium-high heat.
Season chicken tenders with salt and pepper. Place flour in a shallow dish. Beat eggs with water in a second dish. In a third dish, combine the remaining ingredients. Coat chicken in flour, then egg, then breads and cheese mixture.
Add chicken to the skillet and cook until deeply golden on each side, 3 to 4 minutes. Transfer to hot cookie sheet already in oven and bake for another 5 min. Cook 5 or 6 tenders at a time in a single layer, adding additional oil if necessary. If chicken browns too quickly, lower heat slightly. Serve chicken hot or cold with green salad, or complete as a parmigiana.
Simple tomato sauce for chicken parmigiana
1 lb spaghetti
2 tbsp extra-virgin olive oil
1 small white onion, finely chopped
3 cloves garlic, minced
1 can (14 oz) chunky style crushed tomatoes
1 can (28 oz) crushed tomatoes
1 cup chicken broth, or stock
a handful fresh basil leaves, torn into small pieces
coarse salt to taste
1 cup shredded provolone (optional)
1/2 cup grated parmigiano reggiano cheese
Set a large pot of salted water on for the pasta.
Preheat a large skillet over medium-low heat. Add extra-virgin olive oil, onions and garlic, and saute for 10 min stirring occasionally.
To the onions and garlic, add both cans of tomatoes and a cup of chicken broth and bring to a bubble. Reduce heat to simmer until ready to serve, then stir in torn basil and salt to taste.
Coat the chicken tenders in the 3 steps outlined in the previous recipe. Saute chicken and finish in oven as directed. REmove from heat and set aside until pasta and sauce are ready.
When sauce simmers, cook pasta, drain and place in serving dish, coating it lightly with some sauce. Set chicken tenders on top of pasta and dot them with a little sauce as well. For a cheesy finish, cover the chicken with shredded provolone and parmigiano reggiano cheeses and either serve as is, or brown under a hot broiler for a minute or so.
Breakfast casserole
Ingredients
1 (2 pound) package frozen hash brown potatoes, thawed
1 pound pork sausage
1 small onion, diced
5 eggs (I added one extra)
1/2 cup milk
1/2 teaspoon onion powder
1/8 teaspoon garlic powder
salt and ground black pepper to taste
12 ounces shredded Cheddar cheese
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish. Place the hash brown potatoes in the bottom of the baking dish.
2. Heat a skillet over medium heat and cook and stir the sausage and onion until the sausage is crumbly, evenly browned, and no longer pink; drain. Meanwhile, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper, and pour over the potatoes. Layer with half the Cheddar cheese, the sausage mixture, and the remaining Cheddar cheese. Cover with aluminum foil.
3. Bake in the preheated oven for 1 hour. Remove cover; return casserole to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes.
I left out the meat and it still turned out great. I made this for Rob's work party and he said it turned out great.
1 (2 pound) package frozen hash brown potatoes, thawed
1 pound pork sausage
1 small onion, diced
5 eggs (I added one extra)
1/2 cup milk
1/2 teaspoon onion powder
1/8 teaspoon garlic powder
salt and ground black pepper to taste
12 ounces shredded Cheddar cheese
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish. Place the hash brown potatoes in the bottom of the baking dish.
2. Heat a skillet over medium heat and cook and stir the sausage and onion until the sausage is crumbly, evenly browned, and no longer pink; drain. Meanwhile, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper, and pour over the potatoes. Layer with half the Cheddar cheese, the sausage mixture, and the remaining Cheddar cheese. Cover with aluminum foil.
3. Bake in the preheated oven for 1 hour. Remove cover; return casserole to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes.
I left out the meat and it still turned out great. I made this for Rob's work party and he said it turned out great.
Wednesday, December 15, 2010
Shredded Chicken Taquitos
Ooh these were so good! Great flavor and of course being fried in oil didn't hurt the taste. Rob LOVED them. I left out the cilantro.
2 TB extra virgin olive oil
1/2 C finely chopped onion
1/4 C finely chopped red pepper (I used close to 1/2 and left out the jalepeno that it called for)
2 C cooked, then shredded chicken
1/2 tsp salt
1/2 tsp cumin
1/4 tsp black pepper
1 (14 1/2 oz--I think used 10 oz) can diced tomatoes with green chiles
3 TB vegetable oil
burrito size flour tortillas
In a 10-inch non stick skillet, heat olive oil over medium heat. Add onion and pepper and cook 3 to 5 min or until veg. are tender, stirring frequently. Stir in chicken, salt, cumin, pepper and tomato with green chiles. Cook 5 minutes. Place oil into large skillet over medium heat. Place about 2 large TB of chicken mixture into each tortilla. Tightly roll, securing ends with toothpicks. In batches, place taquitos into hot pan. Pan fry until nice and golden brown on each side. Remove, transfer to a paper towel lined plate to dry.
2 TB extra virgin olive oil
1/2 C finely chopped onion
1/4 C finely chopped red pepper (I used close to 1/2 and left out the jalepeno that it called for)
2 C cooked, then shredded chicken
1/2 tsp salt
1/2 tsp cumin
1/4 tsp black pepper
1 (14 1/2 oz--I think used 10 oz) can diced tomatoes with green chiles
3 TB vegetable oil
burrito size flour tortillas
In a 10-inch non stick skillet, heat olive oil over medium heat. Add onion and pepper and cook 3 to 5 min or until veg. are tender, stirring frequently. Stir in chicken, salt, cumin, pepper and tomato with green chiles. Cook 5 minutes. Place oil into large skillet over medium heat. Place about 2 large TB of chicken mixture into each tortilla. Tightly roll, securing ends with toothpicks. In batches, place taquitos into hot pan. Pan fry until nice and golden brown on each side. Remove, transfer to a paper towel lined plate to dry.
Monday, November 22, 2010
Country Fried Steak
These were so flavorful! I put these together and whipped up some country-style gravy from the packet and some instant potatoes. It was a great little meal that I was able to put together fast. I need more of these. Next time I will really watch and try not to overcook them at all.
Ingredients
1 egg
1/4 cup milk
1 cup all-purpose flour
1 (4 ounce) packet saltine crackers, crushed
1 1/2 teaspoons seasoned salt
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons Montreal steak seasoning
4 (4 ounce) cube steaks
2 tablespoons vegetable oil
Directions
Whisk together the egg and milk in a shallow bowl; set aside.
Whisk together the flour, crushed saltines, seasoned salt, onion powder, and steak seasoning. Dip the steaks in the egg mixture, then press each steak in the flour mixture. Pat the flour mixture into the steaks to coat them completely.
Heat oil in a large skillet over medium heat, and fry the steaks until they are golden brown, firm, hot in the center, and just turning from pink to grey, about 4 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Ingredients
1 egg
1/4 cup milk
1 cup all-purpose flour
1 (4 ounce) packet saltine crackers, crushed
1 1/2 teaspoons seasoned salt
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons Montreal steak seasoning
4 (4 ounce) cube steaks
2 tablespoons vegetable oil
Directions
Whisk together the egg and milk in a shallow bowl; set aside.
Whisk together the flour, crushed saltines, seasoned salt, onion powder, and steak seasoning. Dip the steaks in the egg mixture, then press each steak in the flour mixture. Pat the flour mixture into the steaks to coat them completely.
Heat oil in a large skillet over medium heat, and fry the steaks until they are golden brown, firm, hot in the center, and just turning from pink to grey, about 4 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
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