Main Entree

Ingredients:

  • 2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
  • 1/2 regular package uncooked turkey bacon, finely diced
  • 1 medium onion, diced
  • 1/4 bunch celery, diced
  • 8 cups milk
  • 4 cups water
  • 4 chicken bouillon cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3/4 cup salted butter
  • 3/4 cup flour
  • 1/4 bunch freshly chopped parsley
  • 1 cup whipping cream

***For garnish:***

  • Shredded cheese
  • Turkey bacon bits
  • chopped green onions

Directions:

In large pot, boil potatoes in water 10 minutes. Drain and set aside. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. To the large potato pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot!

Ingredients:

  • 4 chicken breasts, bone in
  • salt and pepper, to taste
  • 2 tablespoons chicken stock, plus extra for tortillas
  • 1 onion, chopped
  • 1/2 poblano pepper, chopped
  • 1/2 green bell pepper, chopped
  • 1 cup canned tomato, drained and chopped
  • 12 corn tortillas
  • cooking spray

Ingredients

  • 1/2 cup chopped cooked chicken breast
  • 3 tablespoons chopped Fuji apple
  • 2 tablespoons chopped black or red grapes
  • 2 tablespoons Crunchy Peanut Butter
  • 1 tablespoon lite mayonnaise (or greek yogurt)
  • 2 teaspoons honey
  • Iceberg lettuce

Preparation

Chop chicken meat and fruit, mix in bowl. Mix in peanut butter, mayonnaise and honey.

Spoon into open lettuce leaf, roll and serve

Ingredients:

  • 3/4 cup flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon baking soda soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup water

Directions:

  1. Sift dry ingredients
  2. Add water and mix well
  3. Use to coat fish or chicken filets
  4. Cover the fish or chicken completely
  5. Deep fry until a deep golden brown

Ingredients

  • 1 lb boneless, skinless chicken breasts
  • 4 oz pepper jack cheese, shredded (you can use up to 6 oz)
  • 1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach)
  • 2 tbsp olive oil
  • 1 tbsp breadcrumbs (I use Italian style)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Lots of toothpicks

Directions

Preheat oven to 180 (350 degreesf ).

Flatten the chicken to 1/4-inch thickness.

In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.

Combine the Cajun seasoning and breadcrumbs together in a small bowl.

Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks. This part requires a tiny bit of skill and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out. Be sure to count how many total toothpicks were used!

Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional).

Place the chicken seam-side up onto a tin foil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through.

Remove the toothpicks before serving. Count to make sure you have removed every last toothpick. Serve whole or slice into medallians

  • 1/2 c parmesan cheese
  • 1 c Greek yogurt
  • 1 tsp garlic powder
  • 1 1/2 tsp seasoning salt
  • 1/2 tsp pepper

 

Spread mix over chicken breasts, bake at 375 for 45 mins.


These are great for Breakfast in the car and can be eaten hot or cold!!!!

Eggs are one of the most versatile breakfast foods around, but few of us can spare the time to cook them in the morning. These eggs muffins are designed to be cooked ahead of time, then grabbed on the go. Egg muffins will keep one week in the refrigerator. Microwave 30 seconds to reheat.

Yield – 12 muffins

  • 1/2 pound ground Italian pork or turkey sausage
  • 4 ounces frozen chopped broccoli florets
  • 1/2 cup shredded cheddar cheese
  • 12 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 parchment paper muffin wrappers or 12 silicone muffin cups

Directions

Preheat oven to 350 degrees F.

Heat skillet over medium heat. Add sausage and cook until no longer pink.

In a microwave-safe bowl, microwave frozen broccoli florets until thawed (approximately 4 minutes) and drain.

If using a muffin tin, line tin with parchment paper wrappers. If using silicone muffin cups, place cups on a baking sheet lined with foil (to catch any egg overflow and making clean-up much easier!).

In a large bowl, combine sausage, broccoli and cheese. Spoon mixture into cups, filling them 2/3 of the way, leaving room to add the egg mixture.

In another bowl with a pour spout, beat together 12 eggs. Add salt and pepper. Pour egg mixture into each muffin cup, being careful to leave a little room (1/4 inch or so) at the top.

Bake 25 minutes, or until muffins have risen and are firm.


Ingredients

  • 8 chicken drumsticks (about 2 pounds), skinned $
  • 1 teaspoon finely chopped fresh ginger
  • 1/4 teaspoon salt
  • Cooking spray
  • 1/2 cup sake (rice wine)
  • 1/4 cup fresh orange juice $
  • 2 tablespoons sugar
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon fresh lemon juice $
  • 1/4 cup chopped green onions

Preparation
Combine chicken, ginger, and salt in a large bowl, tossing to coat. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken, and cook for 6 minutes or until browned on all sides. Add sake and next 4 ingredients (through lemon juice); cook 1 minute. Cover, reduce heat, and simmer 10 minutes or until chicken is thoroughly cooked. Remove chicken from pan; keep warm. Bring sauce to a boil. Cook until sauce is reduced to 1/2 cup (about 5 minutes). Return chicken to pan, turning to coat. Sprinkle green onions over chicken.

(Gluten free, Low Carb, Diabetic Friendly and so simple to make)

INGREDIENTS

  • 6 tablespoons olive oil
  • 2 lemons, 1 thinly sliced, 1 juiced
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 pound trimmed green beans
  • 8 small red potatoes, quartered
  • 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

DIRECTIONS

Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

 In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.

 Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

Ingredients:

  • 1/4 cup butter
  • 2/3 cup milk
  • 1 package taco seasoning or homemade
  • 2 1/2 cups mashed potato flakes (you could also use left over mashed potatoes and omit the butter and milk)
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1/2 cup salsa
  • 1 cup shredded lettuce
  • 1 medium tomato, chopped
  • 1 cup sharp cheddar cheese, shredded
  • Sour cream, optional

Directions:

Preheat oven to 350 degrees. In a medium sauce pan, melt butter. Add milk and 2 tablespoon taco seasoning.
Remove from heat and add potato flakes until incorporated. Press mixture into the bottom of a 10-inch pan. Bake for 7-10 minutes until it just BARELY turns golden brown.

In a medium skillet, cook beef and onions until beef is browned and cooked through. Drain. Add Salsa and remaining taco seasoning. Cook until bubbly. Pour into crust. Bake for 15 minutes, or until crust is golden brown. Let cool for 5 minutes.

Top with cheese, lettuce, and tomatoes. Cut and serve with sour cream.

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