Teriyaki and Pineapple Chicken
(recipe from allrecipes.com)
recipe image
Rated: rating
Submitted By: HEZZZ1223
Photo By: blahs4life
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Ready In: 40 Minutes
Servings: 8
"Bell peppers, pineapple, mushrooms, and chicken combine to make a hearty main dish that also tastes great as leftovers."
Ingredients:
2 tablespoons vegetable oil
1 pound skinless, boneless chicken
breasts, cut into cubes
1 green bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 red bell pepper, sliced thin
1 1/4 cups sliced fresh mushrooms
1 onion, chopped
1 cup teriyaki sauce
1 (8 ounce) can pineapple chunks,
undrained
1 teaspoon garlic powder
1 teaspoon crushed red pepper
1/4 cup all-purpose flour
Directions:
1. Heat the oil in a wok or large skillet over medium-high heat. Cook the chicken until no longer pink in the center and the juices run clear, 7 to 10 minutes.
2. Place the green bell pepper, yellow bell pepper, red bell pepper, mushrooms, onion, teriyaki sauce, pineapple chunks with the juice, garlic powder, and crushed red pepper into the wok, and turn the heat to medium. Bring to a simmer, stir in the flour, and continue simmering 15 minutes until thick.
I give this 4 stars. It was so yummy! we served it over rice,but you could have it in a pita too. i did make a few adjustments. i only put like 1/2tsp red pepper in and it was still a little hot, normally it would have been perfect temperature but for a nursing mom it was a little hotter than i would have liked. second i reduced the flour to like 1/8 of a cup or so, i just added it until it looked thick enough, but having it over rice i wanted the sauce a little thinner. and i left out the yellow pepper, but that's just cuz i didn't have one. and i did saute the vegi's but next time i will just do it like they said because they were a little overdone.
Showing posts with label dinner. Show all posts
Showing posts with label dinner. Show all posts
Friday, April 22, 2011
Sunday, August 29, 2010
Chicken in Garlic Sauce
I found this recipe on iVillage, and thought it was not only simple, only used one dish, and tasted pretty good. it paired perfectly with Crash Hot Potatoes.
Ingredients:
15 garlic cloves, unpeeled (didn't have any, so I used dehydrated minced garlic, seemed fine)
1 TBsp butter
1 cup apple juice
1 TBsp EVOO
4 chicken breasts, with skin and bone (I used boneless/skinless, but I think I'll try bone-in next time. Plus, bone-in is usually cheaper and I never have good recipes to use it with.)
3/4 cup heavy cream
1 TBsp chopped thyme (I used dehydrated and decreased amount)
Directions:
-Preheat the oven to 350 degress. Parcook the unpeeled garlic cloves in boiling salt water for 4 minutes. Drain, rinse under cold, running water and peel. Set aside. (I skipped this, since I didn't use fresh)
-Heat the oil and butter in a shallow flameproof casserole over medium-high heat. Add the chicken, skin side down, and cook for about 4 minutes, or until the skin is deep golden brown. Turn over, add the apple juice, garlic cloves, and bay leaf, then bring to a simmer. Cover and bake for 20-25 minutes, or until chicken shows no sign of pink when pierced with a knife.
-Using slotted spoon, transfer chicken and half of garlic cloves to a deep platter and keep warm. SKim fat form the cooking juices, then bring to a boil over high heat. Cook, crushing the garlic into the sauce with a spoon about 5 minutes, or until thickened.
-Add the cream and cook for 1 minute longer. Season with salt and pepper. Return the chicken to the casserole and baste. Sprinkle with the thyme and serve immediately.
The only thing I will do different next time is let the sauce cook down longer, I would have liked it thicker.
Cheesy Stuffed Shells
Ingredients:
1 16oz container of low fat cottage cheese
1 10oz pkg. frozen chopped spinach (for our family we omit the spinach)
1 c. mozzarella cheese
1/4 c. grated Parmesan cheese
1 tsp. Italian seasoning
20 jumbo pasta shells, cooked, drained
1 26oz jar of spaghetti sauce
1 large tomato chopped
Directions:
Heat oven to 400. Mix cottage cheese, spinach, 1/2 c. mozzarella, Parmesan, and Italian seasoning, spoon into shells. Mix sauce and tomatoes spoon 1/2 into 9x13 dish. Add filled shells, top with remaining sauce. Cover and bake 25 min. Top with remaining cheese and bake uncovered for 2 min.
Saturday, July 24, 2010
Grilled Chicken with Lemon and Basil Pasta
We had this for dinner tonight and it was a hit with every single family member. That means it's a keeper. And because I'm super lazy, you only get the hyperlink.
Monday, June 21, 2010
Finnish Pasty
Here is a tutorial I made for my brother who wanted to learn how to cook our old family favorite recipe. It is called pasty and my great grandmother used to make it and we continue to make it as a family.
We always make it for special occasions.
I normally dice my onions for the recipe, but my brother wanted them big so he could pick them off if he wanted.
Click HERE to see the recipe.
My husband likes this with ketchup or BBQ sauce, although I only eat it with butter and salt. It is a simple recipe, but has good ol' meat and potato flavor.
We always make it for special occasions.
I read "What's Cooking" but rarely contribute. I thought I would share this recipe for you all.
I normally dice my onions for the recipe, but my brother wanted them big so he could pick them off if he wanted.
Click HERE to see the recipe.
Friday, June 4, 2010
Kellogg's Double-Coated Chicken
I made this for dinner last nite, and thought it was fantastic. My kids all thought it was great too! Super good with some homemade gravy, if you're up for making some!
Preparation Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 8
Ingredients
7 cups Kellogg's Corn Flakes® (crushed to 1 3/4 cups)
1 egg
1 cup fat-free milk
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 pounds chicken pieces, (without or with skin) rinsed and dried
3 tablespoons margarine or butter, melted
Directions
1. Place KELLOGG'S CORN FLAKES cereal in shallow dish or pan. Set aside.
2. In medium mixing bowl, beat egg and milk slightly. Add flour, salt and pepper. Mix until smooth. Dip chicken in batter. Coat with cereal. Place in single layer, in shallow baking pan coated with cooking spray or foil lined. Drizzle with margarine.
3. Bake at 350° F about 1 hour or until chicken is tender, no longer pink and juices run clear. Do not cover pan or turn chicken while baking. Serve hot.
Saturday, May 22, 2010
Olive Oil and Garlic Sauce Pasta
The truth is, I haven't tried this one yet, but I am dying to, I don't really like heavy italian sauces, red or cream, so when I found this I got way excited, thinking I could finally do italian and have it be a little lighter and fresher. I thinking about combining it with some roasted cherry tomatoes, andor some bruschetta on the side!
1 pkg (16 oz) angel hair pasta
1/4 c. extra-virgin olive oil
4 medium cloves garlic, minced
1/2 c. pecan halves, coarsley chopped
1/3 c. parmesan cheese, grated
1/4 c. fresh snipped parsley
ground black pepper to taste
Cook pasta according to package direstions. Meanwhile in skillet heat oil. Add garlic and pecans; satue 3 minutes. Drain pasta. In large serving bowl combine pasta, garlic-nut mixture, cheese, parselt and pepper; gently toss to caot. Serve immediately.
1 pkg (16 oz) angel hair pasta
1/4 c. extra-virgin olive oil
4 medium cloves garlic, minced
1/2 c. pecan halves, coarsley chopped
1/3 c. parmesan cheese, grated
1/4 c. fresh snipped parsley
ground black pepper to taste
Cook pasta according to package direstions. Meanwhile in skillet heat oil. Add garlic and pecans; satue 3 minutes. Drain pasta. In large serving bowl combine pasta, garlic-nut mixture, cheese, parselt and pepper; gently toss to caot. Serve immediately.
Wednesday, March 17, 2010
Pasta, Bacon & Asparagus
We had this tonight with this homemade pasta and thought it was excellent. I haven't been in a real meat mood lately but the bacon added awesome flavor and it was perfect with some cut up fruit.
Adapted from this recipe, which you might prefer if you have any kind of love for peas (we do not and asparagus was on sale).
1 pound dry pasta
1 tablespoon olive oil
2 large egg yolks
3 tablespoons freshly grated Parmesan cheese, plus more for garnish
3 tablespoons heavy cream
zest of 1/2 lemon
4 slices bacon, cut into 1/2-inch pieces
1/2 yellow onion, diced (about 1/2 cup)
3 garlic cloves, finely minced
1 1/2 cups asparagus, thinly sliced on the diagonal
salt and freshly ground black pepper
torn fresh basil leaves (I had to use the dried stuff, unfortunately)
1. Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package instructions. Drain the pasta and toss with the olive oil.
2. While the pasta is cooking, in a small bowl, whisk together the egg yolks, Parmesan cheese, heavy cream and lemon zest.
3. Heat a large saute pan over medium heat. Add the bacon pieces and cook until the bacon is crisp and cooked through. Use a slotted spoon and remove the bacon, keeping as much of the bacon drippings in the pan as possible.
4. Return the pan (with the bacon drippings) to medium heat. Add the onions and asparagus and saute until the onions are softened, about 2 minutes. Add the minced garlic and saute an additional 30 seconds until fragrant.
5. Turn the heat to medium-high and whisk in the egg/cream mixture. Let the sauce bubble briefly and then quickly add in the pasta and the cooked bacon (you don't want too much of the egg/cream mixture to evaporate, so work quickly)
6. Toss so that the ingredients are well mixed throughout. When the pasta is heated through (about 4 minutes) season with salt and pepper to taste (go easy on the salt - remember the bacon is salty and you've salted the pasta water.) Toss well with the torn basil leaves and add additional Parmesan cheese, if desired.
Adapted from this recipe, which you might prefer if you have any kind of love for peas (we do not and asparagus was on sale).
1 pound dry pasta
1 tablespoon olive oil
2 large egg yolks
3 tablespoons freshly grated Parmesan cheese, plus more for garnish
3 tablespoons heavy cream
zest of 1/2 lemon
4 slices bacon, cut into 1/2-inch pieces
1/2 yellow onion, diced (about 1/2 cup)
3 garlic cloves, finely minced
1 1/2 cups asparagus, thinly sliced on the diagonal
salt and freshly ground black pepper
torn fresh basil leaves (I had to use the dried stuff, unfortunately)
1. Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package instructions. Drain the pasta and toss with the olive oil.
2. While the pasta is cooking, in a small bowl, whisk together the egg yolks, Parmesan cheese, heavy cream and lemon zest.
3. Heat a large saute pan over medium heat. Add the bacon pieces and cook until the bacon is crisp and cooked through. Use a slotted spoon and remove the bacon, keeping as much of the bacon drippings in the pan as possible.
4. Return the pan (with the bacon drippings) to medium heat. Add the onions and asparagus and saute until the onions are softened, about 2 minutes. Add the minced garlic and saute an additional 30 seconds until fragrant.
5. Turn the heat to medium-high and whisk in the egg/cream mixture. Let the sauce bubble briefly and then quickly add in the pasta and the cooked bacon (you don't want too much of the egg/cream mixture to evaporate, so work quickly)
6. Toss so that the ingredients are well mixed throughout. When the pasta is heated through (about 4 minutes) season with salt and pepper to taste (go easy on the salt - remember the bacon is salty and you've salted the pasta water.) Toss well with the torn basil leaves and add additional Parmesan cheese, if desired.
Tuesday, February 16, 2010
Asparagus Pasta w/ Spinach Noodles
I ran across this recipe for Asparagus Pasta yesterday and decided it merited a special trip to the grocery store for asparagus and a rearranging of my menu for the week so we could use up the little bit of cream left in my fridge before it went bad.
And, because I'm trying to eat healthier and squeeze more veggies in, I made spinach pasta instead of using the penne or rigatoni the recipe calls for.
It was all quite good (especially with the addition of garlic. I am physically incapable of cooking without garlic, I think). I was worried it would be TOO vegetable-y but it really wasn't. My two year old gobbled it up and there were no leftovers. Not too bad for a Monday night meal.
And, because I'm trying to eat healthier and squeeze more veggies in, I made spinach pasta instead of using the penne or rigatoni the recipe calls for.
It was all quite good (especially with the addition of garlic. I am physically incapable of cooking without garlic, I think). I was worried it would be TOO vegetable-y but it really wasn't. My two year old gobbled it up and there were no leftovers. Not too bad for a Monday night meal.
Monday, February 1, 2010
Roasted Tilapia and Veggies
We aren't total fish lovers, but tried this tonite and it was FABULOUS!
Prep Time: 15 min
Total Time: 40 min
Makes: 4 servings
1/2 lb fresh asparagus spears, cut in half (I used carrots)
2 small zucchini, halved lengthwise, cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch strips
1 large onion, cut into 1/2-inch wedges, separated
2 tablespoons olive oil
2 teaspoons Montreal steak seasoning
4 tilapia fillets (about 1 1/2 lb)
1 tablespoon butter or margarine, melted
1/2 teaspoon paprika (Didn't have any, still tasted great!)
1. Heat oven to 450°F. In large bowl, mix asparagus, zucchini, bell pepper, onion and oil. Sprinkle with 1 teaspoon of the steak seasoning; toss to coat. Spread vegetables in ungreased 15x10x1-inch pan. Place on lower oven rack in oven; bake 5 minutes.
2. Meanwhile, spray 13x9-inch (3-quart) glass baking dish with cooking spray. Pat tilapia fillets dry with paper towels. Brush with butter; sprinkle with remaining 1 teaspoon steak seasoning and paprika. Place in baking dish.
3. Place baking dish on middle oven rack in oven. Bake fish and vegetables 17 to 18 minutes longer or until fish flakes easily with fork and vegetables are tender. (I could have stood it to cook a bit longer, and cook out some of the excess water, it was kind of watery.)
*Any firm white fish fillets can be used. Baking time will vary depending on the thickness of the fillets.
**Nutrion Information 1 Serving: Calories 290 (Calories from Fat 110); Total Fat 12g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 100mg; Sodium 520mg; Total Carbohydrate 11g (Dietary Fiber 3g, Sugars 5g); Protein 35g Percent Daily Value*: Vitamin A 40%; Vitamin C 45%; Calcium 6%; Iron 10% Exchanges: 0 Other Carbohydrate; 2 Vegetable; 4 Lean Meat; 1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet
Thursday, January 28, 2010
Delicious ham and potato soup
4 stars. this got a thumbs up from everyone in the family. we ate it with buttered bread and it was sooo good, and so easy!
Delicious Ham and Potato Soup
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Ready In: 45 Minutes
Servings: 8
"This is a delicious recipe for ham and potato soup that a friend gave to me. It is very easy and the great thing about it is that you can add additional ingredients, more ham, potatoes, etc and it still turns out great."
Ingredients:
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper
, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
Directions:
1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
Delicious Ham and Potato Soup
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Ready In: 45 Minutes
Servings: 8
"This is a delicious recipe for ham and potato soup that a friend gave to me. It is very easy and the great thing about it is that you can add additional ingredients, more ham, potatoes, etc and it still turns out great."
Ingredients:
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper
, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
Directions:
1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
Thursday, November 5, 2009
Alfredo Pasta bake
I got this from this blog http://eoberrys.blogspot.com/search/label/recipes
I hate bottled alfredo sauce but this was actually way good. I added a little extra milk in mine just to make sure it wasn't dry.
Alfredo Pasta Bake
(Source: Amber's Delectable Delights)
Ingredients:
8 oz pasta, cooked and drained
2 cups broccoli florets
1 cup mushrooms
1.5 cups chicken, cooked and shredded or diced
1 jar alfredo sauce
2 cloves garlic, minced
1/2 cup mozzarella cheese
1/2 cup Parmesan cheese
2 Tbls butter
Directions:- Preheat oven to 350 degrees- Coat the bottom of the two small or one medium baking dish with a thin layer of alfredo sauce. In a medium bowl, mix the pasta, broccoli, mushrooms, chicken, garlic and alfredo sauce until combined. Place mixture into baking dish and top with mozzarella and Parmesan cheese. Cut the butter into small pieces and scatter on top of the cheese. Bake for 20 minutes or until cheese is hot and bubbly.
Rachel's notes-I like to use Classico Four Cheese Alfredo Sauce. And when I bake it I wait until it starts bubbling and then I turn on the broiler for just a few minutes just to brown the cheese, just don't burn it. Burn=no good.
I also don't follow this recipe to the "T". If I think it needs a little more of this or that I add it. Just don't use too many noodles. I usually don't use the whole package of refrigerated noodles if you use too many noodles add more sauce otherwise it won't be very moist. Okay enough of this. If you try this let me know what you think. I love Ambers blog (which I got from Tia's blog) I have gotten about 4 recipes from her that my family love. Sigh... I wish spell check would work.
I hate bottled alfredo sauce but this was actually way good. I added a little extra milk in mine just to make sure it wasn't dry.
Alfredo Pasta Bake
(Source: Amber's Delectable Delights)
Ingredients:
8 oz pasta, cooked and drained
2 cups broccoli florets
1 cup mushrooms
1.5 cups chicken, cooked and shredded or diced
1 jar alfredo sauce
2 cloves garlic, minced
1/2 cup mozzarella cheese
1/2 cup Parmesan cheese
2 Tbls butter
Directions:- Preheat oven to 350 degrees- Coat the bottom of the two small or one medium baking dish with a thin layer of alfredo sauce. In a medium bowl, mix the pasta, broccoli, mushrooms, chicken, garlic and alfredo sauce until combined. Place mixture into baking dish and top with mozzarella and Parmesan cheese. Cut the butter into small pieces and scatter on top of the cheese. Bake for 20 minutes or until cheese is hot and bubbly.
Rachel's notes-I like to use Classico Four Cheese Alfredo Sauce. And when I bake it I wait until it starts bubbling and then I turn on the broiler for just a few minutes just to brown the cheese, just don't burn it. Burn=no good.
I also don't follow this recipe to the "T". If I think it needs a little more of this or that I add it. Just don't use too many noodles. I usually don't use the whole package of refrigerated noodles if you use too many noodles add more sauce otherwise it won't be very moist. Okay enough of this. If you try this let me know what you think. I love Ambers blog (which I got from Tia's blog) I have gotten about 4 recipes from her that my family love. Sigh... I wish spell check would work.
Monday, September 21, 2009
cheesy italian tortellini
I thought this was yummy. it is a meaty sauce which is what my husband likes, and the kids all ate it, so it is a keeper for me.
Cheesy Italian Tortellini
Prep Time: 15 Minutes
Cook Time: 8 Hours 15 Minutes
Ready In: 8 Hours 30 Minutes
Servings: 6
"A delicious marinara sauce is cooked all day in the slow cooker. When it' s time for diner, just throw in some tortellini, and sprinkle with cheese. When the noodles are cooked -- pass around the bread, and enjoy!"
Ingredients:
1/2 pound ground beef
1/2 pound Italian sausage, casings removed
1 (16 ounce) jar marinara sauce
1 (4.5 ounce) can sliced mushrooms
1 (14.5 ounce) can Italian-style diced
tomatoes, undrained
1 (9 ounce) package refrigerated or fresh
cheese tortellini
1 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese
Directions:
1. Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain.
2. Combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. Cover, and cook on LOW heat for 7 to 8 hours.
3. Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on LOW, or until the tortellini is tender.
Cheesy Italian Tortellini
Prep Time: 15 Minutes
Cook Time: 8 Hours 15 Minutes
Ready In: 8 Hours 30 Minutes
Servings: 6
"A delicious marinara sauce is cooked all day in the slow cooker. When it' s time for diner, just throw in some tortellini, and sprinkle with cheese. When the noodles are cooked -- pass around the bread, and enjoy!"
Ingredients:
1/2 pound ground beef
1/2 pound Italian sausage, casings removed
1 (16 ounce) jar marinara sauce
1 (4.5 ounce) can sliced mushrooms
1 (14.5 ounce) can Italian-style diced
tomatoes, undrained
1 (9 ounce) package refrigerated or fresh
cheese tortellini
1 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese
Directions:
1. Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain.
2. Combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. Cover, and cook on LOW heat for 7 to 8 hours.
3. Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on LOW, or until the tortellini is tender.
Wednesday, August 5, 2009
yummy Tomato chicken and rice
I don't know what this is really called, but I am not that good with coming up with names, so call it whatever you want- either way I love it, it is simple, easy and very tasty.
1 can V8 juice
1 can tomato soup
3\4 cup Italian dressing
1 tsp chili powder (or more)
salt and pepper to taste
mushrooms (optional)
2 large chicken breasts
Throw it all in the crockpot and cook for 4-6 hours. shred chicken. serve over cooked rice.
1 can V8 juice
1 can tomato soup
3\4 cup Italian dressing
1 tsp chili powder (or more)
salt and pepper to taste
mushrooms (optional)
2 large chicken breasts
Throw it all in the crockpot and cook for 4-6 hours. shred chicken. serve over cooked rice.
Tuesday, July 28, 2009
Ramen Skillet Dinner
This is fast, easy, and with the exception of the stir-fry sauce, I usually have all the ingredients. Start keeping stir-fry sauce on your always-have condiments list and this is a sure thing!
1 lb ground beef
2 1/2 c. water
2 packages Ramen noodles (one needs to be oriental flavor, although I've used beef and liked the result just fine)
1/2 c. stir-fry sauce
3 cups frozen veggies (I usually use broccoli, carrots & cauliflower mix)
In a large skillet, brown ground beef; drain. Add water, the oriental seasoning packet (note: you only use one seasoning packet, so it doesn't matter what the other one is), stir-fry sauce and frozen vegetables; mix well. Bring to a boil. Reduce heat to medium-low; cover & cook 5 minutes or until vegetables are tender, stirring occasionally. Break up Ramen noodles; add to skillet. Cover; cook 5 to 8 minutes or until sauce is of desired consistency, stirring occasionally and separating noodles as they soften.
Yield 4 (1 1/2 cup) servings (although we always have leftovers and they're so yummy)
1 lb ground beef
2 1/2 c. water
2 packages Ramen noodles (one needs to be oriental flavor, although I've used beef and liked the result just fine)
1/2 c. stir-fry sauce
3 cups frozen veggies (I usually use broccoli, carrots & cauliflower mix)
In a large skillet, brown ground beef; drain. Add water, the oriental seasoning packet (note: you only use one seasoning packet, so it doesn't matter what the other one is), stir-fry sauce and frozen vegetables; mix well. Bring to a boil. Reduce heat to medium-low; cover & cook 5 minutes or until vegetables are tender, stirring occasionally. Break up Ramen noodles; add to skillet. Cover; cook 5 to 8 minutes or until sauce is of desired consistency, stirring occasionally and separating noodles as they soften.
Yield 4 (1 1/2 cup) servings (although we always have leftovers and they're so yummy)
Wednesday, May 20, 2009
Asian Orange Chicken
I thought this was really good, it is a little sweet and a little spicy. The only change I would make to the recipe is at the end instead of adding the chicken to the sauce I would put the chicken in a bowl and pour the sauce over the top so that the breading wouldn't fall off. Definitely worth making and I will make it again for sure. Here is the link if you want to read the reviews
http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=61024&servings=4
"Enjoy delicious citrus chicken marinated in lemon and orange juice with brown sugar, vinegar, soy sauce, garlic, and ginger. It's terrific served with rice."
Ingredients:
Sauce:
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
Chicken:
2 boneless, skinless chicken breasts, cut into
1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
Directions:
1. Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
2. Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
3. In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
4. Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
5. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.
http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=61024&servings=4
"Enjoy delicious citrus chicken marinated in lemon and orange juice with brown sugar, vinegar, soy sauce, garlic, and ginger. It's terrific served with rice."
Ingredients:
Sauce:
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
Chicken:
2 boneless, skinless chicken breasts, cut into
1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
Directions:
1. Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
2. Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
3. In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
4. Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
5. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.
Sunday, May 10, 2009
Tea's Creamy Chicken & Broccoli Pasta Bake
We had this for dinner tonight and we all enjoyed it. It's fairly healthy and decently tasty (though you will definitely want to add some salt). Nothing special, but a nice weeknight dinner.
1 lb boneless skinless chicken breast
2 c whole wheat rotini pasta
9 oz broccoli florets
1/2 c onions, chopped (the recipe list includes these onions but never says when to add them)
1 tbsp butter
2 c shredded mozzarella cheese
4 oz 1/3 Less Fat Neufchatel Cream Cheese
1 c low sodium chicken broth
Cut raw chicken into bite size chunks. Cut broccoli into bite-size florets.
Heat oven to 375. Cook pasta in large saucepan as directed on package, adding broccoli the last 3 minutes.
Meanwhile, heat butter in large nonstick skillet on medium-high heat. Add chicken; cook 3 minutes or until no longer pink, stirring frequently. Stir in broth; simmer 3 minutes or until chicken is cooked through. Add cream cheese; cook and stir on low heat 1 minute or until cream cheese is melted. Stir in 1 cup mozzarella.
Drain pasta and broccoli. Add to chicken mixture, mix lightly. Spoon into a 2 1/2 quart baking dish.
Bake 15 minutes or until heated through. Sprinkle with remaining cup of mozzarella cheese. Bake 3 minutes more or until cheese is melted. Remove from oven and let stand 5 minutes. Serve.
Serves 4.
Recipe originally found here. Site includes nutrition information.
1 lb boneless skinless chicken breast
2 c whole wheat rotini pasta
9 oz broccoli florets
1/2 c onions, chopped (the recipe list includes these onions but never says when to add them)
1 tbsp butter
2 c shredded mozzarella cheese
4 oz 1/3 Less Fat Neufchatel Cream Cheese
1 c low sodium chicken broth
Cut raw chicken into bite size chunks. Cut broccoli into bite-size florets.
Heat oven to 375. Cook pasta in large saucepan as directed on package, adding broccoli the last 3 minutes.
Meanwhile, heat butter in large nonstick skillet on medium-high heat. Add chicken; cook 3 minutes or until no longer pink, stirring frequently. Stir in broth; simmer 3 minutes or until chicken is cooked through. Add cream cheese; cook and stir on low heat 1 minute or until cream cheese is melted. Stir in 1 cup mozzarella.
Drain pasta and broccoli. Add to chicken mixture, mix lightly. Spoon into a 2 1/2 quart baking dish.
Bake 15 minutes or until heated through. Sprinkle with remaining cup of mozzarella cheese. Bake 3 minutes more or until cheese is melted. Remove from oven and let stand 5 minutes. Serve.
Serves 4.
Recipe originally found here. Site includes nutrition information.
Thursday, April 16, 2009
Cherry Chicken lettuce wraps ****
I got this recipe from my sister in law, and we thought it was delicious, justin even ate it and he considers lettuce "rabbit food". The reviews say it tastes just like PF changs, but I have never actually had them there, but either way they were way good. I did not do the recipe like it says though, it was recommended that I make them according to the viewers reviews, I will post the link if you want to read all the suggestions, but here is the real recipe and I will put the notes after.
http://allrecipes.com/Recipe/Cherry-Chicken-Lettuce-Wraps/Detail.aspx
Ingredients:
2 tablespoons canola oil
1 tablespoon minced fresh ginger root
1 1/4 pounds skinless, boneless chicken
breast halves, cut into bite size pieces
2 tablespoons rice vinegar
2 tablespoons teriyaki sauce
1 tablespoon honey
1 pound dark sweet cherries, pitted and
halved
1 1/2 cups shredded carrots
1/2 cup chopped green onion
1/3 cup toasted and sliced almonds
12 leaves of lettuce
Directions:
1. Heat 1 tablespoon oil in a large skillet over medium high heat. Add ginger and chicken and saute until cooked through, about 7 to 10 minutes. Set aside.
2. In a large bowl, whisk together remaining 1 tablespoon oil, vinegar, teriyaki sauce and honey until mixed together. Add chicken mixture, cherries, carrot, green onion and almonds; toss together.
3. To Serve: Spoon 1/12 of the chicken/cherry mixture onto the center of each lettuce leaf; roll up leaf around filling and serve.
Changes:
Mix 3/4 cup shredded mushrooms and 1 can drained chopped water chestnuts with the chicken before cooking. Cook them all together. (After the chicken was cooked I chopped up the chicken/mushroom/water chestnut mixture pretty small cuz i guess that is how they do it at PF changs). Omit the cherries. Double the sauce ingredients (but omit the honey) and add 2 Tbs of soy sauce. Add 1/2 tsp garlic powder and some red pepper flakes (to taste)_ to sauce. Use the freshest, crunchiest inner lettuce cups for best flavor (some recommended bib lettuce, but we like the crunch of the iceberg lettuce. It was pretty easy to prepare too.. oh- one more thing, I didn't want to pay extra for toasted almonds so i just bought the regular sliced almonds and toasted them in a pan with sugar until the sugar melted on it.
http://allrecipes.com/Recipe/Cherry-Chicken-Lettuce-Wraps/Detail.aspx
Ingredients:
2 tablespoons canola oil
1 tablespoon minced fresh ginger root
1 1/4 pounds skinless, boneless chicken
breast halves, cut into bite size pieces
2 tablespoons rice vinegar
2 tablespoons teriyaki sauce
1 tablespoon honey
1 pound dark sweet cherries, pitted and
halved
1 1/2 cups shredded carrots
1/2 cup chopped green onion
1/3 cup toasted and sliced almonds
12 leaves of lettuce
Directions:
1. Heat 1 tablespoon oil in a large skillet over medium high heat. Add ginger and chicken and saute until cooked through, about 7 to 10 minutes. Set aside.
2. In a large bowl, whisk together remaining 1 tablespoon oil, vinegar, teriyaki sauce and honey until mixed together. Add chicken mixture, cherries, carrot, green onion and almonds; toss together.
3. To Serve: Spoon 1/12 of the chicken/cherry mixture onto the center of each lettuce leaf; roll up leaf around filling and serve.
Changes:
Mix 3/4 cup shredded mushrooms and 1 can drained chopped water chestnuts with the chicken before cooking. Cook them all together. (After the chicken was cooked I chopped up the chicken/mushroom/water chestnut mixture pretty small cuz i guess that is how they do it at PF changs). Omit the cherries. Double the sauce ingredients (but omit the honey) and add 2 Tbs of soy sauce. Add 1/2 tsp garlic powder and some red pepper flakes (to taste)_ to sauce. Use the freshest, crunchiest inner lettuce cups for best flavor (some recommended bib lettuce, but we like the crunch of the iceberg lettuce. It was pretty easy to prepare too.. oh- one more thing, I didn't want to pay extra for toasted almonds so i just bought the regular sliced almonds and toasted them in a pan with sugar until the sugar melted on it.
Wednesday, April 8, 2009
Easiest Chicken Pot Pie Ever
This is my friend's go-to frozen meal for people who have had new babies/deaths in the family/surgery/etc. She's brought it to me several times and I've always loved it, so I finally asked her for the recipe. Turns out it's pretty much the easiest dinner ever.
One can cream of chicken soup
One can chopped chicken
One can diced potatoes
One can sliced carrots
One can peas
One can any other vegetables you'd like to sneak in
One splash milk
Open and drain chicken and veggies. Stir together with cream of chicken soup and add milk until you reach your desired consistency (a couple tablespoons does it for me).
You COULD pour it all into and top it with a homemade pie crust (I like Pioneer Woman's pie crust recipe..it has never let me down) but my friend buys pie crust shells at the store and a sheet of refrigerated pie dough to top them with. I did a combination, using a store bought shell and topping it with one of my PW frozen dough discs. Whatever floats your boat.
Bake at 350 for one hour and enjoy! OR cover with foil and freeze it. When you're ready to eat it, let it thaw in the fridge at least most of the way and then bake at 350 for an hour (maybe a bit longer, depending on how frozen it was). Cover the pie crust edges with foil if necessary to keep them from over browning.
One can cream of chicken soup
One can chopped chicken
One can diced potatoes
One can sliced carrots
One can peas
One can any other vegetables you'd like to sneak in
One splash milk
Open and drain chicken and veggies. Stir together with cream of chicken soup and add milk until you reach your desired consistency (a couple tablespoons does it for me).
You COULD pour it all into and top it with a homemade pie crust (I like Pioneer Woman's pie crust recipe..it has never let me down) but my friend buys pie crust shells at the store and a sheet of refrigerated pie dough to top them with. I did a combination, using a store bought shell and topping it with one of my PW frozen dough discs. Whatever floats your boat.
Bake at 350 for one hour and enjoy! OR cover with foil and freeze it. When you're ready to eat it, let it thaw in the fridge at least most of the way and then bake at 350 for an hour (maybe a bit longer, depending on how frozen it was). Cover the pie crust edges with foil if necessary to keep them from over browning.
Monday, April 6, 2009
Chili's Monterey Chicken
1 boneless skinless chicken breast
2 tsp. BBQ sauce
2 slices of well crisped bacon
1/4 cup mixture of monterey jack and sharp cheddar cheese
pound chicken breast until it is somewhat flat, and season with salt and pepper (I add a few more of my own seasonings). spray pam in a nonstick skillet, and cook chicken breast until it is done. transfer to a serving plate. top chicken with bbq sauce, bacon and cheese. broil chicken breast in oven, or melt the cheese in a microwave. Sprinkle with a small amount of cold chopped tomaotes and chives.
obviously just multiply this reciped by how many people you are cooking for. I do three for my family of five, (the kids all share one chicken breast)
2 tsp. BBQ sauce
2 slices of well crisped bacon
1/4 cup mixture of monterey jack and sharp cheddar cheese
pound chicken breast until it is somewhat flat, and season with salt and pepper (I add a few more of my own seasonings). spray pam in a nonstick skillet, and cook chicken breast until it is done. transfer to a serving plate. top chicken with bbq sauce, bacon and cheese. broil chicken breast in oven, or melt the cheese in a microwave. Sprinkle with a small amount of cold chopped tomaotes and chives.
obviously just multiply this reciped by how many people you are cooking for. I do three for my family of five, (the kids all share one chicken breast)
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