BARBECUED CHICKEN BUNDLES
Serves: 2
Source: LaDonna
Effort: easy
Comments: I got
the original recipe from a friend. I do what I usually do. Tweaked it for Jim and I. It’s very good. You can make the bundles up ahead of time,
store in the refrigerator until ready to cook.
INGREDIENTS:
2 (nice size) boneless skinless chicken breast halves
4 oz. of hot pepper jack cheese cut into slices (you
can use mozzarella or cheddar cheese if you’d like)
4 slices bacon (turkey bacon is great)
Head Country Barbecue sauce (or your favorite brand)
Garlic powder (to taste)
Onion powder (to taste)
Salt (to taste)
INSTRUCTIONS:
Oven directions:
Heat oven to 400.
In a cake pan, cover it good with aluminum foil (for
easy clean up).
Spray a rack (both sides) to put on the top of the
cake pan. Place on cake pan.
Cut each chicken breast almost in half. Lay open.
Place several slices of hot pepper cheese inside. Fold top half over the
cheese. Then wrap two slices of bacon
around each breast. Secure each piece of
bacon with toothpick.
Season both sides of the chicken with garlic powder,
onion powder and salt.
Put on rack and place in hot oven. Cook 20 minutes and turn, cook another 20
minutes and turn. Then brush with
barbecue sauce. Let cook 10 minutes,
turn and brush other side 10 minutes.
Cooking time could vary because of size of chicken
breast.
You could also do this on the grill. Just follow the same instructions above. Watch your cooking time as it may vary with
using a grill and the size of your chicken breast.
“Every second brings a fresh beginning, every hour
holds a new promise, every night our dreams can bring hope, and every day is
what you choose to make it”
--------------------------------
BASIL & GARLIC CHICKEN MARSALA
Serves: 4
Source: Taste of Home
Cooking School Spring 2007
Effort: easy
Comments: The
original recipe calls for orzo pasta, but I couldn’t find any and used
spaghetti that I broke into fourths. Has
a wonderful flavor. Below original
recipe, that I tweaked a little, I have it broke down for two.
INGREDIENTS:
4
T. all purpose flour
2
T. McCormick’s Basil & Garlic Seasoning Blend
1/2
t. salt
1
lb. boneless skinless chicken breast, thinly sliced horizontally
2
T. butter
1
pkg (8 oz.) fresh mushrooms
3/4
c. chicken broth
3/4
c. sweet Marsala wine
Spaghetti
for 4, broke into fourths
INSTRUCTIONS:
Mix
flour, seasoning blend and salt on a large plate. Moisten chicken lightly with water. Coat evenly with flour mixture.
Melt
butter in large nonstick skillet on medium heat. Add chicken, cook 6-8 minutes or until almost
cooked through, turning once. Remove
from skillet; keep warm. Add the
mushrooms; cook and stir 2 minutes.
Take
skillet off burner, away from gas flames (if you have gas stove) and pour in
the broth & wine mixture. Stir in
chicken broth and wine. Cook and stir 3
minutes longer. Return the chicken to
skillet. Cook 1-2 minutes or until
heated through. Serve over pasta.
--------------------------------------------------------------------------
CAJUN CHICKEN
Serves: 2
Effort: easy
Comments: This is
really good cooked out on the grill.
Freezes well also.
Ingredients:
1 c. buttermilk
2 T. cajun seasoning
2 dashes tabasco sauce
2 boneless chicken breast
Instructions:
Put buttermilk & seasonings in baggy. Mix well. Then add
chicken
Put in frig overnight
Cook at 350 for about
45 - 60 min.
"A kind and compassionate act is often it's own
rewards"
--------------------------------------
CAJUN FISH
Serves: 2
Effort: easy
Comments: This is
really good cooked out on the grill.
Ingredients:
cod, perch, or catfish
Butter flavored cooking spray
cajun spice
Instructions:
Oven 350 - 400
Spray fish on both sides with butter flavored cooking spray
Sprinkle both sides of fish with cajun spice
Bake 15 - 20 min.
Turning once.
"Thank God for what you have, TRUST GOD for what you
need"
-----------------------------
CHEESY CONFETTI MASHED
POTATO’S
Serves:
2
Source:
LaDonna Reed
Effort:
easy
Comments:
This makes for a beautiful side dish. Plus the flavors add such a nice taste to
the mash potatoes. A great side dish for any meal.
Published
in Simple and Delicious May/June 2008
pg. 13
INGREDIENTS:
4
med. size red potatoes’s cubed
2
T. finely chopped green pepper
2
T. finely chopped red pepper
2
T. finely chopped onion
2
T. margarine or butter (I used Land O’ Lakes baking sticks with canola oil,
trans fat free)
1/2
c. finely shredded fiesta blend cheese
salt
& pepper to taste.
INSTRUCTIONS:
In
a medium size saucepan add potatoes, green pepper, red pepper and onion. Cover
with water and boil until potatoes are done.
Drain
off water and add margarine and fiesta blend cheese. Mash well. Add salt &
pepper to taste.
“Because
of your smile, you make life more beautiful”
------------------------------------
CHICKEN AND BACON WRAP
Serves: 2
Effort: easy
Comments: LaDonna
made up this recipe. If you like things
a little spicier, use sliced jalapeno peppers instead of the green
chilies. Published in Reiman’s
Publication “Cooking for One or Two Cookbook”
pg. 179. As usual they made a
few changes and I’ll write their recipe down below.
Also in Cooking for 2 Magazine on page 44
Published in Reminisce May/June 2006 pg. 49
Published in Down-Home Cooking for 1 or 2 pg. 137
Published in Taste Of Home Ultimate Chicken Cookbook pg. 101
Published in The Best of Country Cooking 2008 pg. 150
Ingredients:
2 Chicken Breasts, skinless, boneless
3 oz of cream cheese, softened
2 small cloves of garlic, minced
1 (4-oz.) can diced green chilies
4 slices of Bacon
Season-all to taste
Instructions:
Pound the chicken breasts with mallet, but make sure you use
wax paper
underneath and on top of the chicken before pounding the
chicken.
Sprinkle season-all all over the chicken breasts. Next, spread half
the cream cheese on one breast and the other half of the
cream cheese
on the other breast.
Put minced garlic and diced green chilies slices on
top of the cream cheese.
Roll the chicken and wrap with two slices of
bacon on each breast.
Use toothpicks to hold the chicken wrap
together. Put the
chicken in a baking dish that has been sprayed with non-stick cooking spray and
cook at 375 degrees for 45 minutes.
Serves 2.
"People seldom get dizzy from doing good turns"
-------------------------------------------------------------
CHICKEN BREAST WITH MUSHROOM SAUCE
Serves: 2
Source: krrispy (toh)
Effort: easy
Comments: I
tweaked the original recipe just a little. The zesty Italian Dressing gives
this dish an extra little zing.
INGREDIENTS:
2 T. canola oil
2 skinless, boneless chicken
breasts
Flour
Salt & pepper
1 (4 oz) can Mushrooms stems
& pieces
1/2 c Zesty Italian Dressing
1 (10.5 oz.) can Cream of
Mushroom Soup
Cooked minute rice
INSTRUCTIONS:
Preheat oven to 350 degrees.
Dredge chicken in flour and
brown in a skillet that has the canola oil in the bottom, heated.
Brown both sides of the
chicken. Salt & pepper each
side.
While browning chicken
breast, blend together the soup, zesty Italian Dressing and mushrooms.
Place chicken in a pan (spray
with non-stick cooking spray).
Pour sauce over.
Cover and bake for 1 hr.
Serve over cooked minute
rice.
“When someone smiles, it
makes me laugh. And when someone laughs,
it makes another smile. So if you smile,
it will make me laugh, which will make
you laugh, which will make me smile”
------------------------------------
CHICKEN CAJUN WITH GREEN
CHILIE CREAM SAUCE
Serves: 2
Effort: easy
Comments: I tweaked
the original recipe I got from Judy,
just a bit. It called for lime
juice and I used lemon juice. It also
called for oil and I didn’t use any. If
you use fat-free cream of chicken soup and light- sour cream it’ll make it
lower fat. It is fantastic. I will also include my recipe for homemade
Cajun seasoning.
INGREDIENTS:
2
boneless chicken breast
Cajun
seasoning
1
can (10.5 oz.) cream of chicken soup
1/2
c. water
1
(4 oz.) can chopped mild green chilies
1
t. lemon juice
1/4
c. sour cream
cooked rice
INSTRUCTIONS:
Using
a non-stick skillet, add chicken breast.
Sprinkle generously with Cajun seasoning on both sides. Cook til done with low-med. heat turning
often til done or close to done (170º).
While this is cooking mix together soup, water, chilies and lemon
juice. Stir til smooth. Add over chicken. Heat to a boil and let simmer about 10
minutes over low heat. Stir in sour
cream til completely dissolved. Serve
over rice.
Serves
2
“Ask
yourself if what you are doing today is getting you closer to where you want to
be tomorrow”
CAJUN SPICE SEASONING MIX
Effort: easy
Comments: I like to
buy large amounts of spice at Sam’s and make up a lot at one time. Then I store in freezer in jars with lids.
Ingredients:
3/4 cup salt
1/4 cup ground red pepper
2 tablespoon ground white pepper
2 tablespoon ground black pepper
2 tablespoon paprika
2 tablespoon onion powder
2 tablespoon garlic powder
Instructions:
Layer ing. in one pt. jar with lid
Stir before using until all ing. are well mixed
Toss with potatoes before roasting, or:
Rub or sprinkle on fish, pork or chicken
"The more you count the blessings you have, the less
you crave the luxuries you haven't"
----------------------------------------------
CHICKEN NUGGETS
Serves: 2
Source: LaDonna
Effort: easy
Comments: These are
good dipped in Ranch Dressing
Ingredients:
2 chicken breast (cut into nuggets)
3/4 c. bread crumbs
3 T. Parmesan cheese
2 eggs, beaten
Seasonings to taste (I used season salt, salt & pepper.
Pam
Instructions:
Heat oven to 375.
Spray cookie sheet with nonstick cooking spray
In small bowl, combine breadcrumbs, & cheese; mix well.
Dip chicken into beaten egg
Roll chicken nuggets in breadcrumbs, coating evenly.
Place on sprayed cookie sheet.
Spray chicken with nonstick cooking spray
Bake at 375 for 30 - 40 min.
Chicken should not be pink & coating should be crisp.
"The person who knows everything has a lot to
learn"
-------------------------------------------------
COCOA CAKE
(1/2 recipe)
Serves: 6
Source: LaDonna
Effort: average
Comments: this is
Jim’s all time favorite cake. Grandma
also asked me for this recipe.
Ingredients:
2 1/2 tablespoon cocoa
2 1/2 tablespoon hot
water
1 eggs, separated
1/4 cup sour milk
1/4 cup butter,
softened (butter flavored Crisco works great)
1 cup sugar
3/4 teaspoon vanilla
1 cup flour
sprinkle of salt
3/4 teaspoon baking
powder
1/2 teaspoon soda
1/2 scant cup hot
water
Frosting:
1 cup powder sugar
2 T. cocoa
3 T. butter, softened
(butter flavored Crisco works great)
1 1/2 T. cream or
milk
1/2 T. vanilla
Instructions:
Mix cocoa & hot water to make smooth paste, sit aside.
Separate eggs & beat white til stiff. Sit aside
Cream butter slowly, add sugar & beat well. Beat in egg yolks
Mix dry ing. add alternately with milk, twice.
Add cocoa, mix well
Add water, mix well
Add egg white, mix gently
Pour into greased
8-9" square cake pan
Bake 350 25 - 30 min
Frosting:
Mix dry ing.
Add remaining ing.
Mix well
Frost cooled cake
“He who forgives ends the quarrel”
---------------------------------
CRISPY HERBED CHIKEN
Serves: 2
Source: LaDonna
Effort: easy
Comments: This is
also good using fish.
Ingredients:
1/2 cornmeal
1/4 c. flour
2 T. grated parmesan cheese
1-1/2 t. Italian seasoning
1/2 t. garlic powder
salt & pepper
2 boneless, skinless, chicken breast
1/2 c. skim milk
butter flavor-cooking spray
Instructions:
Heat oven to 400 degrees
Combine dry ing.
Dip chicken into milk; coat with corn meal mixture
Pam both sides of chicken
Place chicken on a cookie sheet that has been sprayed with
non-stick cooking spary.
Bake 30 min. or until
brown & tender
"Today's extravagance becomes tomorrow's
necessity"
----------------------------------------------
FAKE COUNTRY FRIES
Serves: 2
Effort: easy
Comments: recipe made
up by LaDonna. Jim likes these better
than a bake potato. Also, use your
imagination. Try different spices. This is very versatile.
This was recipe is published in the Light & Tasty
magazine. June/July issue, pg. 31. They changed the name to Oven-Baked Country
Fries. It would also be good to add 1 T.
parmesan cheese for a change.
Ingredients:
Quartered POTATOES, peeled (Just use how many you think
you'll need.)
2 egg whites, whipped with a fork
1 t. onion salt
Pepper to taste
1/2 t. paprika
1/2 c. flour
1/2 c. Italian bread crumbs
Instructions:
Heat oven to 375
Peel and quarter your potatoes. Put in the egg whites and toss till well
coated.
Mix you seasonings, flour and breadcrumbs together. One by
one coat your POTATOES with the flour mixture.
Lay in a non-stick-cooking pan that has been sprayed with a non-stick
cooking spray. Do this till all potatoes
are coated. Then take you
non-stick-cooking spray and spray the potatoes.
Put in oven and bake around 45 min.
Of course if you cook lots of potatoes the flour mixture
will have to be increased.
"Advice is like snow…the softer it falls, the deeper it
sinks into the mind"
---------------------------------------------------
FIESTA TAMALE PIE
Serves: 2
Source: Got the original from foodguy on TOH, but tweaked it
for Jim and I.
Effort: easy
Comments: I made the
recipe smaller and changed just a couple things. This is very good and very easy to make.
INGREDIENTS:
3/4 lb. ground chuck
1 small onion, chopped
1 clove garlic, minced
1 (14.5 oz.) can diced tomatoes with green chilies
1 (8.25 oz.) cream
corn
1/2 teaspoon salt
1 teaspoons chili powder
1/2 cup cornmeal
1/2 cup milk
1 eggs, beaten
1 cup shredded monterey
jack/coby mix cheese
Sour cream
INSTRUCTIONS:
Heat oven to 350 degrees
In a skillet cook and stir ground beef, onion and garlic
until meat is browned. Drain off fat.
Stir in tomatoes with green chilies, cream corn and
seasonings and heat to boiling.
Pour into a 8-9” pan that has been sprayed with a non-stick
cooking spray.
Sprinkle cheese over the top of meat mixture
Mix cornmeal, milk and eggs and pour over cheese
Bake 30-40 minutes or until golden brown.
Serve hot, topped with a dollop of sour cream
“As
we look to the promise of tomorrow, may we never lose sight of the beauty of
today”
-----------------------------------
GARLIC BASIL SHRIMP
Serves: 2
Source: LaDonna
Effort: easy
Comments: The idea of
this recipe came out of a magazine, but I did a lot of tweaking to make it for
two and to suit Jim and me. You wouldn’t
think something this simple and so few ingredients could have so much taste.
INGREDIENTS:
Butter
flavored cooking spray
1
(12 oz.) bag cooked medium size shrimp (no tails) (if frozen, thawed in a
colander and patted dry)
1
T. McCormick’s Basil & Garlic seasoning blend
2
T. white wine
Cooked
rice
INSTRUCTIONS:
Take
patted dry already cooked shrimp and spray with butter flavored non-stick
cooking spray. Toss to make sure both
sides get coated well (after patting down the shrimp, I put back in the
colander and sprayed it in there and tossed).
In
a non-stick cooking pan, that’s heated on low to medium heat, add the
shrimp. Heat til it’s heated
thoroughly. Doesn’t take but maybe 5
minutes. If there are any juices left in
the pan, drain off the juices.
Then
sprinkle with seasoning blend and wine.
Let simmer for 5 minutes.
Serve
over rice.
Garnish
with a lemon wedge if you like.
“A
remedy for sadness is to recall a memory that makes you smile”
-----------------------------------------
GARLIC CHICKEN
Serves: 2
Source: LaDonna
Effort: easy
Comments: It's
always a good idea to have your partner,
friends, or whomever you are eating with eat this also. That way your garlic breath won't bother the
other person.
Ingredients:
2 boneless, skinless chicken breast halves
3 t. minced garlic
1/4 c. olive oil
1/4 c. Italian bread crumbs
1/4 c. grated parmesan cheese
1 (8 oz.) pkgs. fresh mushrooms sliced
2 T. butter
1 t. minced garlic
Instructions:
Preheat oven to 400
Warm the garlic and olive oil to blend the flavors. In a separate dish, combine
bread crumbs and parmesan cheese. Dip chicken in the olive oil & garlic
mixture,
then into the bread crumb and cheese mixture. Place in a shallow casserole dish
that has been sprayed with a non-stick cooking spray.
Bake about 45 min. - 1hr. depending on size of breast.
When chicken is almost done, melt butter. Add minced garlic and sliced mushrooms
and sauté. Serve over
chicken.
"Counting time is not as important as making time count"
----------------------------------------------------------
Here is my regular version and their version. Jim and I like the one with the texas toast
as we can just take out 4 slices and put the rest of the bread back in the
freezer. Also, play around with the
cheese. To save a little fat grams, I’ll
spray the bread with butter flavored cooking spray. Also you can sprinkle on a little Italian
seasonings for a change.
GARLIC TEXAS TOAST
Serves: 2
Comments: recipe made
up by LaDonna. Kristina and Mikayla
really like this bread. I like it
because it gives them a little protein with the cheese.
Published in the Oct./Nov. 2003 Taste of Home. Pg. 12. They call it Cheesy Texas Toast. As usual they made a few changes, but it’s
the basic recipe. Also in the 2004 Taste
of Home annual Cookbook. Pg. 177
Published in Down-Home Cooking for 1 or 2 pg. 229
Ingredients:
4 slices white texas toast style bread
butter
garlic powder
1 c. finely shredded mozzarella cheese
Instructions:
Heat oven to 450
Lightly butter texas toast.
Put on cookie sheet
Then lightly sprinkle garlic powder on butter.
Then lightly sprinkle mozzarella cheese on bread.
Bake until golden brown.
It's also good to sprinkle a little Italian Seasoning on the
toast. To help save fat grams, I spray
the toast with garlic flavored cooking spray.
It's great like that.
"Before you can win, you have to believe you are
worthy"
---------------------------------------
GARLICKY CHICKEN BREAST
Serves: 2
Effort: easy
Comments: You got it
right. We like garlic. Published in Simple & Delicious Sept/Oct. 2007 pg. 31
Ingredients:
2 boneless, skinless chicken breast
1 envelope (.65 oz.) Good Seasons Cheese Garlic Salad
Dressing Mix
1/2 c. grated parmesan cheese
Published in Quick
Cooking Annual Recipes 2008 pg. 59
Instructions:
Mix parmesan cheese & salad dressing seasoning together
Moisten chicken breast with water.
Dip in dressing mixture
Place in shallow baking dish that has been sprayed with a
non-stick cooking spray.
Bake 400 30 - 45
min. or until tested done.
"Putting your best foot forward at least keeps it out
of your mouth"
--------------------------------------------------
GRILLED CHICKEN WITH WHITE
WINE SAUCE
Serves: 2
Source: Jim & LaDonna
Effort: easy
Comments: Jim is
trying his hand at coming up with new recipes.
He’ll run recipes by me and we tweak it together. This is very good & easy.
Published in “Cooking for 2”
pg. 16 Fall 2006
INGREDIENTS:
2
boneless, skinless chicken breast, grilled til done (season with salt, pepper
and seasoning salt. I also used chicken
seasoning plus, but that is optional)
2/3
c. Fat Free Half n’ Half
1
can (10.5 oz.) cream of mushroom soup
1/2
c. white wine
1
t. minced garlic
1
T. minced dried onion
course
black pepper to taste
1/3
c. Fat Free Half n’ Half
1-2
T. cornstarch
Cooked
spaghetti
INSTRUCTIONS:
When
chicken is almost done, cook spaghetti and make sauce.
Sauce:
In a saucepan (preferably non-stick) add together 2/3 c. fat free half n’half, cream of
mushroom soup, white cooking wine, minced garlic, minced dried onion and course
black pepper. Stir til bubbly. If not thick enough mix corn starch with the
1/3 c. fat free half n’ half. Stir in
slowly, using whisk at all time til thickened.
To
serve: On a plate lay out a bed of spaghetti, put on grilled chicken breast and
cover with white wine cooking sauce.
“With
a positive attitude at your side, there's nothing you can't accomplish”
-------------------------------------------------------
GRILLED STEAK WITH FRENCH
ONION MUSHROOM SAUCE
Serves: 2
Source: Jim &
LaDonna
Effort: easy
Comments: The sauce
would taste good also over grilled chicken breast or pork. Jim came up with the basic recipe. I helped him with the amounts.
INGREDIENTS:
2
boneless lean steaks (seasoned to your own taste) (we used salt, pepper &
season salt on both sides)
Butter
flavored cooking spray
1
(4 oz.) can sliced mushrooms
2
t. minced garlic
1
(8 oz.) container French Onion Dip
1/4
c. Fat-Free half and half
1/2
t. course ground black pepper
1/2
t. dried chives
cooked
rice
INSTRUCTIONS:
Grill
steaks to your own personal preference.
While
steaks are cooking in a pan inside.
Spray
with butter flavored cooking spray. Heat
pan and add mushrooms and minced garlic.
Let sauté about 5 minutes. Then
add french onion dip, fat-free half-and-half, course ground black pepper &
dried chives. Stir well.
Bring
to a light bubbly boil then reduce heat. Let simmer about 15-20 minutes
stirring every so often.
Bring
steaks in off grill. Place on rice. Then cover the steaks & rice with the sauce. Using half on each steak.
“Little
deeds of kindness, little words of love, help to make the earth happy like the
heaven above”
---------------------------------------------------------
GRILLED STUFFED PORTABELLA
MUSHROOMS (For 2)
Serves: 2
Source: LaDonna
Effort: easy
Comments: This is so
easy, but taste like a million. If you
don’t want to put it on the grill, you can do it in the oven. Just have it up on a rack.
This is great served with a side salad and garlic bread.
INGREDIENTS:
2
portabella mushrooms (wiped off and dry)(take the gills out and the stem and
put aside)
1/2
lb. J.C. Potter lite country sausage
1
t. minced garlic
3/4
c. finely shredded mozzarella cheese
1/4
c. Italian seasoned bread crumbs
Low
fat Zesty Italian Dressing
1/4
c. Finely shredded mozzarella cheese
Italian
seasoning
INSTRUCTIONS:
In
a saucepan add your sausage and brown it.
Then add the gills and cut up stems from the portabella mushrooms, garlic,
3/4 cup finely shredded mozzarella cheese & bread crumbs. Heat
through.
On
the bottom side of the portabella mushrooms, drizzle it with the low fat zesty
Italian dressing. Turn over. Then divide the meat mixture up and put
inside the mushrooms caps. Sprinkle each
stuffed mushroom with the 1/4 c. finely shredded mozzarella cheese. Then sprinkle each with the Italian
seasoning.
On
a hot grill (low), place the mushroom.
Let heat through. It takes about
15 minutes.
TIME SAVER: Make your meat mixture up ahead of time. Be sure and put the portabella mushrooms in a
brown paper bag and put in
refrigerator til ready to use. Slowly
reheat the meat mixture before stuffing the mushrooms.
“Slow
down and enjoy life, it's not only the scenery you miss by going to fast you
also miss the sense of where you are going and why”
---------------------------------------
HAWAIIAN PEPPER STEAK
Serves: 2
Source: Jim and LaDonna
Effort: easy
Comments: Jim and I
were talking one evening and he started kicking around this idea. Between the both of us, this is what we came
up with. Teamwork, works everytime.
INGREDIENTS:
2
lean sirloins steaks
4
pineapple rings
1
c. pineapple juice
coarse
black pepper
garlic
pepper
INSTRUCTIONS:
In
a ziplock bag add the sirloins with pineapple juice. Let marinate over night or all day. Light grill.
Put steaks on grill. On one side
season with coarse black pepper. On
other side season with garlic pepper.
Cook until almost at desired doneness.
When almost done, top each steak with two pineapple rings. Finish
cooking.
“Failure
is not the worst thing in the world. The
very worst is not to try”
--------------------------------------------------------
FRY BREAD & INDIAN TACO’S (for 2)
Serves 2
Effort: average
Comments: This is a
family favorite. Our son-in-law is ½
Comanche & ½ Kiowa and this is the recipe similar to what he uses. I wanted to figure the recipe out so I could
fix it just for Jim and I. Also you can
make your fry bread up a few hours before serving if you need to. Just make sure they are cooled completely and
then cover.
Published in Cooking for 2
Spring 2006 pg. 35
Ingredients:
1 1/2 c. flour
2 t. baking powder
1 t. salt
1 c. hot water
Instructions:
Mix together dry ing.
Add hot water. Mix well. I just mix with my hands.
Let stand covered for 10 min. The on floured surface, knead for just a bit,
you might have to add a little extra flour depending on humidity in the air. Pat out small amount of dough into 4 x
4" round patties on floured surface. Cut a small slit in the middle of the
fry bread. Heat oil (I use canola oil) in fry pan or 350 in electric skillet. Fry til golden brown on both sides. Put out on paper towel.
You’ll get around 4 fry bread depending on the size.
It’s also fun to make little snakes out of them. Kids love them. This is great with honey.
FOR INDIAN TACO’S:
3/4-1 lb. Lean ground beef
1/2 pkg. (1.25) taco seasoning mix
1/4-1/2 c. water
Cook ground beef. Put
in taco seasoning mix and water according to pkg. direction.
On your fry bread just add your taco flavored ground
beef. Lettuce, diced tomatoes, shredded
cheese & your salsa. Oh it’s so
good.
“Anyone who keeps the ability to see beauty never grows
old"
---------------------------------------------------------
ITALIAN RANCH CHICKEN STRIPS
Serves: 2
Source: LaDonna
Effort: easy
Comments: This is
low fat with lots of flavor. This is
also very good using butterfly pork steaks or round steak. This was posted in Light & Tasty
Aug/Sept. 04 pg. 44. As always, they
changed a few things. I will print their
recipe below this one. Also in Taste of
Home “Light & Tasty” 2005 Annual Cookbook pg. 22
Published in Simple and Delicious May/June 2008 pg. 48
INGREDIENTS:
2
boneless, skinless chicken breast halves, cut into strips
1/3
c. Light Ranch dressing
1
t. water
2
c. crushed corn flakes
1
T. Italian seasoning
1
t. garlic powder
Non-stick
cooking spray
INSTRUCTIONS:
In
a plate combine corn flake crumbs, Italian seasonings and garlic powder. In a separate plate combine ranch dressing
and water.
Roll
chicken strips in dressing and then roll, coating well, in corn flake
mixture. Arrange on a baking sheet that
has been sprayed with a non-stick cooking spray. Lightly spray top of the chicken with the
nonstick spray
Bake
at 400 for 30 minutes (this depends on the size of the chicken strips) or until
they reach an internal temperature of
170º.
“Shoot
for the moon. If you miss, you land
among the stars”
-----------------------------------------------
JAN’S SLOWCOOKED CHICKEN
& STUFFING
Serves: 2
Source: Jan
Effort: easy
Comments: This is so
easy and taste so good. You could add a
couple extra chicken breasts to feed more with no problems. Jim thought peas on top would be good
also. Either the peas or the corn.
INGREDIENTS:
2
boneless, skinless chicken breast
Seasoning
to taste
1
can (10 3/4 oz.) cream of celery soup
I
pkg. (6 oz.) cornbread Stove Top stuffing mix (made according to pkg.
directions)
1
c. frozen corn
Season
to taste
INSTRUCTIONS:
Spray
3 qt. slow cooker with a non-stick cooking spray.
Add
chicken breast and season to your liking (I used: salt, pepper, season salt
& chicken seasoning plus)
Cover
with celery soup
Then
top with stuffing
Sprinkle
corn on top & add seasoning (I used salt & pepper)
Turn
on high for 1 hour then on low for 3-4 hours (depending on size of breast)
“Food
for the mind should be chosen as carefully as food for the body”
----------------------------------------------
JIM'S CAJUN SHRIMP BOIL
Serves: 2
Effort: easy
Comments: Jim & I
made this recipe up. It is fun to take a
plastic tablecloth. Put it on the
table. Drain the liquid off of this,
then dump all the ingredients in the middle of the table. Then everyone just digs in.
Ingredients:
cooked shrimp
small red potatoes
baby carrots
1 red pepper, quartered
1 green pepper, quartered
1 yellow pepper, quartered
6 small boiling onions
1 whole head of cabbage
corn on cob
2 chicken bouillon cubes
spices to taste:
cajun spice
minced garlic
onion powder
salt & pepper
seasoning salt
red hot pepper sauce
Instructions:
In big pot boil water, add bouillon cubes
Add spices
Add potatoes & baby carrots
Boil 10 min.
Then add cabbage, corn on cob, onions & peppers
Boil another 15 min.
Then add shrimp
Boil 10 min.
Drain & eat.
To this you can add 1 lb. smoke sausage, cut up. Add the smoke sausage when you add the
cabbage, corn on cob, onions & peppers.
Also instead of shrimp, chicken can be used. I would also add
the cut up chicken when you add the cabbage, corn on cob, onions and peppers.
It’s hard to put amounts, because this can be adjusted to
serve any amount of people. Just add
more of what you like.
"Man looks at outward appearance but the Lord looks within"
------------------------------------------------------
LADONNA’S OVEN FRIED FISH
NUGGETS
Serves: 2
Source: LaDonna
Effort: easy
Comments: Jim and I
are both trying to cut back on fats. We
LOVE fresh fried fish. Jim told me today
that he likes this as well as fresh fried fish.
That’s saying a lot. You can use
catfish, crappie, bass, cod, just a good boneless piece of fish. I used catfish and it was awesome.
You can also coat the fish ahead of time. Place on cookie
sheet that has been sprayed with buttered flavored cooking spray. Coat fish and place on cookie sheet. Spray well with butter flavored cookie
sheet. Cover the pan well and
freeze.
When ready to use, take from freezer, uncover and place in
hot oven and bake. You can’t tell they
have been frozen at all.
Published in “Light & Tasty” February/March 2007 pg. 13
Published in Light and Tasty Annual Recipes 2008 pg. 171
INGREDIENTS:
1
lb. Fresh fish fillets cut into about 2” nuggets
1/2
c. Italian bread crumbs
1/2
c. cornflake crumbs
1/4
c. Parmesan cheese
salt
& pepper to taste
butter
flavored cooking spray
INSTRUCTIONS:
Heat
oven to 375- 400.
Spray
cookie sheet with butter flavored cooking spray. Mix together your Italian breadcrumbs,
cornflake crumbs, Parmesan cheese and salt & pepper. Coat both sides of your fish with the crumb
mixture. Place on cookie sheet. Spray generously with butter flavored cooking
spray.
Depending
on the thickness of your fish will determine how long to bake it. 20-30 minutes.
You
do not have to turn this. It got nice
and golden brown on both sides.
“Take
some time every day for personal renewal.
Rest and refresh your soul with quiet moments of meditation and prayer”
-----------------------------------------
LOW-FAT CHICKEN FETTUCCINE ALFREDO
Serves: 2
Effort: average
Comments: This is
very creamy and tasteful. You'll be
surprised it's so low-fat.
INGREDIENTS:
8
oz. Fettuccine
1
c. frozen peas
1
lb. skinless, chicken tenders cut into nuggets
2
T. butter or margarine, divided
1
small onion diced
2
t. minced garlic
1
T. + 1 1/2 t. flour
1
1/2 c. fat-free half-and-half
1/4
c. grated Parmesan cheese
1/2
t. salt
1/4
t. red pepper
INSTRUCTIONS:
Cook
noodles according to package directions, adding peas during last couple minutes
of cooking time; drain. Meanwhile in
saucepan, coat pan with nonstick cooking spray.
Add chicken nuggets and season with salt, pepper and chicken seasoning
plus. Cook til done. Stirring them around to brown evenly. When cooked, put on aluminum foil and wrap
tightly to keep warm. In the same pot
you cooked the chicken in add 1 T. butter and let melt. Add the onion and garlic; cook, stirring
until onion softens 3-4 minutes. Add
remaining butter to skillet. When
melted, stir in flour, cook, stirring 1 minute.
Stir in half-and-half, Parmesan cheese, salt and cayenne; cook until
thickened 3-4 minutes. Toss sauce with
fettuccine mixture. Transfer to serving
platter; top with chicken.
"No
one needs a smile as much as one who has no smile to give"
-----------------------------------------------------
LOW-FAT ITALIAN OVEN FRIED
CHICKEN
Serves: 2
Source: LaDonna
Effort: easy
Comments: You can
add more or less on the garlic. Just
adjust to your liking.
INGREDIENTS:
2
boneless, skinless chicken breast
1
c. low-fat ranch style dressing
2
heaping teaspoons of minced garlic
1/2
t. salt
1/4
t. pepper
1
c. Italian bread crumbs
3
T. Parmesan cheese
non-stick
cooking spray
INSTRUCTIONS:
Preheat
oven to 350.
Mix
breadcrumbs and Parmesan cheese together.
Set aside.
Mix
low-fat ranch dressing, garlic, salt & pepper. Mix well.
Marinade chicken breast in the dressing mixture. Marinate at least an afternoon.
Coat
pan with a non-stick cooking spray.
Remove chicken from marinade.
Coat each piece with bread mixture.
Spray both sides with a non-stick cooking spray. Arrange in pan.
Bake
until done 45 min. – 1 hour.
“Reach
down and lift others up. It’s the best
exercise you can get”
---------------------------------------------------------
MACARONI SALAD FOR 2
Serves: 2
Source: LaDonna
Effort: easy
Comments: Jim and I
LOVE macaroni salad, but I always made way way to much. So I decided to see what I could come up
with so we can have it for a meal or a couple times as a side dish. This taste so good on a hot summer day. You can also use lite buttermilk ranch
dressing.
INGREDIENTS:
3/4 c. rotini pasta
1/4 c. broccoli, cut
1/4 c cauliflower, cut
1 T. red pepper, diced
1 T. green pepper, diced
1/4 c. frozen green peas
1/4 c stalk of celery, chopped
1/4 c baby carrots, sliced
1/4 c radishes, diced
1/2 c. buttermilk ranch dressing
1/2 t. basil/garlic seasoning blend spice
1/4 t. salt
1/4 t. Pepper
1 t. Garlic powder
1 t. Onion powder
1/4 t. Season salt
INSTRUCTIONS:
Cook
pasta to pkg. recommendations, drain.
Place in bowl.
Then
add all the veggies, seasonings and dressings.
Mix well. Cover and store in the
refrigerator. Really good if you can let
it set all day or overnight before serving.
Enjoy.
“One
way to open your eyes is to ask yourself, what if I had never seen this before?
What if I knew I would never see it again?”
--------------------------------------------------------------------------------
Mozzarella Chicken Breast
Serves: 2
Source: LaDonna
Effort: easy
Comments: this meal
tastes like you fussed, when in fact, it is so simple. It will be easy to upsize also.
Published in “Cooking for 2”
Spring 2008) pg. 60
INGREDIENTS:
2
boneless, skinless, chicken breast
2
slices mozzarella cheese
1
(10 3/4 oz.) can cream of chicken soup
1/4
c. white cooking wine
1-2
t. minced garlic
2
c. herb seasoned stuffing mix
3/4
c. chicken broth
hot cooked rice
INSTRUCTIONS:
Spray
your casserole dish with a non-stick cooking spray.
Then
put in chicken breast; season with salt & pepper.
Place
mozzarella cheese on top of chicken breast.
Mix
soup, white wine & garlic together.
Pour over cheese & chicken.
Mix stuffing mix with chicken broth.
Spread over top of soup mixture.
Bake
at 350º covered for 45 minutes. Uncover
and continue baking for 15 minutes.
Serve
over hot cooked rice
“That
man is a success who has lived well, laughed often and loved much”
-----------------------------------------------------------------------
MUSHROOM SMOTHERED STEAK
Serves: 2
Source: Jim
Reed
Effort: easy
Comments: This
recipe proves you can use instant or jarred products and still come up with
something that taste fantastic. This is
easy to make and taste like you fussed. It
is so tender it will melt in your mouth.
Jim is loving trying to come
up with new recipes.
INGREDIENTS:
3/4 lb. rib eyes or New York steaks
Salt
Pepper
Garlic powder
1 (4 oz.) jar button
mushrooms
1/2 c. diced yellow onions
1 jar (12 oz.) Heinze Home
Style Savory Beef Gravy
1 pkg. (4 oz.) Idahoan
Roasted Garlic Mash Potato’s
2 T. butter
Salt & pepper to taste
INSTRUCTIONS:
Overnight or for a few hours,
season your steak on both sides with the salt, pepper and garlic powder. Cover tightly, refrigerate and let marinade
(we like to do this overnight)
Spray a 3 qt. slow cooker
with a non stick cooking spray.
Pour about 1/3 of the jar
gravy on the bottom.
Then lay your steak on top of
the gravy.
Top with button mushrooms and
diced yellow onions.
Cover this with remainder of
gravy.
Put on high for 30-45
minutes, then turn on low for about 4-5 hours
When ready to serve, mix up
the Idahoan Roasted Garlic Mash Potato’s (according to package directions),
adding the butter, salt & pepper.
Let sit according to package directions.
ENJOY
“Getting
married is easy. Staying married is more
difficult. Staying happily married for a
lifetime should rank among the fine arts”
-----------------------------------------------------------------------------
ONE PAN CHICKEN FIESTA
Serves: 2 (very hearty servings)
Source: Jim & LaDonna
Effort: Easy
Comments: This is
quick, easy and full of flavor
INGREDIENTS:
1
whole boneless skinless chicken breast cut into nuggets
1
can (4 oz.) diced green chilies
2 T.
butter (I used Land O'Lakes baking sticks with canola oil, trans fat free)
1
box (6.4 oz.) Rice-A-Roni Creamy 4 Cheese
INSTRUCTIONS:
In
non-stick skillet, lightly brown chicken nuggets. I cooked til done. About 15 minutes. Remove from pan. In same pan add the butter and let melt.
Add
the rice-vermicelli mix and stir until brown.
Add 2 1/4 c. water, chicken and diced green chilies. Bring to a
bowl. Reduce heat and cover for 15
minutes.
Remove
lid, turn off heat, stir in Special Seasonings (from the rice-a-roni box), mix
well. Cover and let set about 4
minutes. Stir and serve.
"A
warm smile and wholesome laughter have great face value"
----------------------------------------------------------
ORANGE APRICOT SALSA CHICKEN
Serves: 2
Source: LaDonna
Effort: easy
Comments: This is
also good with boneless pork loin steaks
Published in Cooking for 2
Summer 08 pg. 55
Ingredients:
2 boneless skinless chicken breast halves
1/2 c. apricot preserves
1 c. salsa
1/3 c. orange juice
1 can (4 oz.) diced mushroom (optional)
Hot cooked rice
Instructions:
In a bowl, stir together salsa, preserves, mushrooms &
orange juice
Pour a little in the bottom of your slow cooker.
Put in the chicken and then pour in rest of the sauce.
Put on high for about an hour, then turn down and finish
cooking, about 2-3 hours or until chicken is done.
Serve over rice.
"The only one thing I can change is myself, but
sometimes that makes all of the difference “the difference"
--------------------------------
ORANGE PICANTE PORK CHOPS
Serves: 2
Effort: easy
Comments: I usually
cook it more like 30 minutes or more. I
like to make sure my pork is good and done. I also use an instant read
thermometer to check for doneness. Pork
is done at 170.
Ingredients:
3/4 c. picante sauce
1/4 c. orange juice
1/4 t. garlic powder or 2 gloves garlic, minced
2 boneless pork chops, 3/4" thick
Instructions:
Mix picante sauce, orange juice & garlic powder in
shallow nonmetallic dish.
Add chops & turn to coat. Cover & refrigerate 1 hr.,
turning chops occasionally. (I marinated over night)
Remove chops from marinade & place on lightly oiled
grill rack over med.-hot coals, Grill uncovered 15 min. or until chops are no
longer pink, turning & brushing often with marinate, if desired.
"Life is an echo.
What you send out, you receive back.
What you give, you get"
------------------------------
OVEN FRIED LOW-FAT CAJUN RANCH STEAK
Serves: 2
Effort: easy
Comments: The
dressing is excellent on salads & as a dip for raw vegetables. This recipe was made up by LaDonna.
This is also good made with chicken.
A trick to having tender round steak. Dry marinate in your favorite spices over
night. This will help it to be tender.
This recipe is published in Reiman’s Cooking for One or two PG. 123.
As usual they make a few changes.
Ingredients:
1/2-3/4 lb. Round steak
1 c. Low-Fat Cajun Ranch Dressing
1/2 c. cornmeal
1/2 c. bread crumbs
1/2 t. garlic powder
non stick cooking spray
To make Low-Fat Cajun Ranch Dressing:
1 (16 oz.) bottle Kraft light Ranch Dressing
2 t. cajun spice
Mix well, store in container & refrigerate.
Instructions:
Marinate round steak in Low-fat cajun ranch dressing. I put
it in a ziplock bag & turn it over now & again. I marinate at least 8 hrs. or overnight.
Mix cornmeal, breadcrumbs & garlic powder together. Roll round steak in breadcrumb mixture.
Place in 9" pan that has been sprayed with non-stick cooking spray. Spray the round steak Place in a preheated
oven of 350 - 375. Let cook about 30
min., or until tested done.
Variation: Mix 1/2 c.
cornflakes crumbs and 1/2 c. Italian bread crumbs and use it instead of the
cornmeal and regular bread crumbs.
"No act of kindness, no matter how small, is ever
wasted"
--------------------------
OVEN FRIED SALMON PATTIES
Serves: 2
Source: LaDonna Reed
Effort: easy
Comments: Jim and I
both love fried salmon patties, but since we are trying to cut down on fat, I
came up with this recipe. Jim actually
likes it better than the fried salmon patties.
INGREDIENTS:
1
can Salmon
1
egg, beaten
2
T. milk
1/3
sleeve saltine crackers, crushed fine
1/2
c. Italian bread crumbs
1/2
c. cornflake crumbs
1/4
c. Parmesan cheese
salt
& pepper to taste
butter
flavored cooking spray
INSTRUCTIONS:
I
pour the salmon into a strainer. I take
off all the black stuff. Crumble it up
in a mixing bowl. Add the egg, milk and
crackers. Mix well. Shape into 2 patties. Put on plate; cover with saran wrap and place
in fridge all day or overnight. This
helps them firm up. You have to be
gentle.
Heat
oven to 350.
On
a cookie sheet place a sheet of parchment paper (I love this stuff), spray it
with the butter flavored cooking spray.
Mix up your Italian bread crumbs, cornflake crumbs, parmesan cheese and
salt & pepper. While your salmon
patties are still on the plate, spray with butter flavored cooking spray. Gently turn over and spray the other
side. Then gently coat them with the
crumb mixture. Place on parchment
paper. Spray the top with butter
flavored cooking spray.
Bake
for about 20-30 minutes, depending on how thick you make them. You do not have to turn. They turn a nice golden brown.
“You
possess all the inner wisdom, strength and creativity needed to make your
dreams come true”
------------------------------------------
PARMESAN BAKED COD
Serves: 2
Effort: easy
Comments: I think it
needs a little more salt. Also, I am
going to try to cook it in a non-stick pan on top of the stove that has been
sprayed with butter flavored cooking spray
Ingredients:
2 - 3 pieces of cod, thawed
3 T. flour
3 T. cornmeal
1/4 c. Parmesan cheese
1/4 t. pepper
1/4 t. onion powder
1/4 t. salt
butter flavored cooking spray
Instructions:
Combine flour, cornmeal, parmesan cheese, pepper, onion
powder & salt.
Dredge cod in flour mixture & then spray both sides of
the fish with butter flavored cooking spray.
Place in cookie sheet that has been sprayed with butter flavored cooking
spray.
Bake 450 for 20 -
30 min.
"Patience is the ability to idle your motor when you
feel like stripping your gears"
------------------------------
PARMESAN PORK
Serves: 2
Source: Dee & LaDonna
Effort: easy
Comments: This will
also be very good with boneless chicken breast.
So good, so easy, so full of flavor.
INGREDIENTS:
2
boneless butterfly pork chops
1/4
c. 1% milk
1/4
c. Italian bread crumbs
1/4
c. grated Parmesan cheese
1/4
t. garlic powder
1/4
t. salt
1/8
t. black pepper
Non-stick
cooking spray (I use the canola oil kind)
INSTRUCTIONS:
Preheat
oven to 375.
On
cookie sheet, line with parchment paper (I do this for easy clean up) and spray
with non-stick cooking spray.
Mix
the breadcrumbs, Parmesan cheese, & seasoning together on a plate. I put
the milk in another plate. I dip the
pork in the milk. Then I coat each
piece good in the bread crumb mixture.
Patting in the meat good. Then I
spray one side with the non-stick cooking spray. Put it on the parchment paper
and then spray the top with the non-stick cooking spray.
Bake
for about 30-45 minutes, depending on the thickness of your chop.
“Dreams
are renewable. No matter what our age or
condition, there are still untapped possibilities within us and new beauty
waiting to be born”
-------------------------------------------------
PEPPER STEAK
Serves: 2
Source: LaDonna
Effort: easy
Comments: The night
before or the morning of, marinate the round steak with the seasoning. It helps
tenderize it.
Ingredients:
1/2 lb. round steak (3/4" thick) trimmed
salt
pepper
1 T. cooking oil
1/4 c. chopped onion
1 t. minced garlic
1 medium green pepper, cut into strips
1 beef bouillon cube
3/4 c. boiling water
1 can diced tomatoes with green chilies
1/4 c. cold water
2 T. cornstarch
Hot cooked noodles
Instructions:
Cut meat into 2" x 1" strips; brown in a skillet
with the green peppers for 10 min.
Add onion & garlic; cook for 3-4 min.
Dissolve bouillon in boiling water; pour into skillet.
Cover & simmer for 35 - 40 min. or until meat is tender.
Add tomatoes with green chilies & cover, simmer for 10
min.
Combine cold water & cornstarch, stir into broth.
Bring to a boil; cook & stir for 2 min.
Serve over noodles if desired.
"Simple pleasures become life's treasures"
----------------------------------
PORK & MUSHROOM STUFFING
CASSEROLE
Serves: 2
Source: LaDonna
Effort: easy
Comments: this recipe
is easy to double, triple, however you need it.
Jim likes his mushrooms chopped up instead of sliced, but that is just a
personal preference. Published in Taste
of Home Aug./Sept. 2005 pg. 53.
As usual, they made some changes. I have their version printed below.
Published in Taste Of Home Best Ever Casserole pg. 108
INGREDIENTS:
8
oz. Fresh mushrooms, sliced or diced
1/4
c. chicken broth
2
T. flour
salt
& pepper to taste
1
T. Parmesan cheese
1/2
c. sour cream
1
t. minced garlic
1
c. Pepperidge Farm cornbread dressing mix (dry)
1/4
c. chicken broth
2
butterfly pork steaks or pork loin (chicken would also be very good)
butter
flavored cooking spray
INSTRUCTIONS:
If
your butterfly pork steaks are very thick, go ahead and season them to your
liking (I used salt, pepper, seasoning salt & chicken seasoning plus),
place in a pan that has been sprayed with a non-stick cooking spray and let
pre-cook in 350 oven for 15-20 minutes.
While
pork is cooking, get out a 1 1/2 qt.
casserole dish. Spray it with a
non-stick cooking spray.
Slice
mushroom (or dice) and place in the bottom of the casserole dish. Mix 1/4 c.
chicken broth & flour together. Then
add to the broth & flour mixture: salt, pepper, Parmesan cheese, sour cream
and minced garlic. Mix well. Pour over mushrooms. Top with dry dressing mix. Pour
1/4
c. chicken broth over dressing mix.
Spray with butter flavored cooking spray. Then put your pork on top of this. Cover and place in 350 for 35 minutes. Then take out, take off the pork and gently
stir around the stuffing mixture. Place
the pork back on the stuffing mixture.
Bake an additional 15 minutes uncovered.
Take
out and cover and let sit about 5 minutes.
If
your pork meat isn’t real thick, you will not have to pre-cook it some.
“Be
yourself-who else is better qualified’
-----------------------------------------------------
POTLUCK FIESTA:
Serves: 2
Source: LaDonna
Effort: easy
Comments: I created
this recipe as a way of heating up leftover grilled meat without drying it
out. So full of flavor.
INGREDIENTS:
2
pieces grilled meat of your choice (chicken, steak, pork loin, hamburgers)
1
can (10.5 oz.) fat free cream of mushroom soup
1
can (10.5 oz.) diced tomatoes with diced
green chilies
1
can (4 oz.) diced mushrooms
rice
INSTRUCTIONS:
In
slow cooker place two pieces of meat.
Mix together the soup, tomatoes with green chilies and mushrooms. Pour over meat. Let simmer on low for 4 hours. Serve over rice.
Additional
comments: If you don’t have leftover grilled meat, just start
fresh. If using uncooked meat, season to
your liking. Place in slowcooker. Cover with soup mixture and put on low for
6-8 hours. Serve over rice.
“No time is ever wasted that makes two people better
friends”.
---------------------------------------
RED WINE SMOTHERED STEAK
Serves: 2
Source: LaDonna
Effort: easy
Comments: Got the
original recipe from a friend at our bank, I did some tweaking and this is what
I came up with. It is packed full of
flavor.
INGREDIENTS:
2
T. olive oil
3/4
lb. round steak (cut into cubes)
Coarse
black pepper
1/2
t. garlic powder
1
(2.5 oz.) onion soup mix
1
(14.50 oz.) diced tomatoes
3
T. red wine vinegar
Chives
(for garnish)
Cooked
rice
INSTRUCTIONS:
In
a small non-stick skillet add your olive oil.
When heated, add your round steak cubes.
Sprinkle with coarse black pepper.
Brown.
Then
add your garlic powder, onion soup mix, diced tomatoes, & red wine
vinegar. Stir good and turn heat down
way low.
Let
simmer about 45 minutes. If it starts to
get to thick, just add a little bit of water.
Serve
over rice, garnishing with chives
“There is no weakness in forgiveness”
--------------------------------------------------------------
SAUTE BEEF & MUSHROOMS
Serves: 2
Source: Jim and LaDonna Reed
Effort: Easy
Comments: Jim and I
were sitting around one evening and he was thinking up this recipe. With my help in tweaking it he came up with a
real winner. You can adjust the
ingredients or amounts to suit your own personal taste.
INGREDIENTS:
1/4
c. Land O Lakes Butter with Canola Oil baking sticks
2
T. worcestershire sauce
1/2
lb. lean round steak, cut into bite size pieces
1/4
c. diced green peppers
1/4
c. diced onion
1
heaping teaspoon minced garlic
salt
& pepper to taste
8
oz. pkg. of sliced fresh mushrooms
hot
cooked rice
INSTRUCTIONS:
In
a non-stick-cooking pan melt butter and add the Worcestershire sauce. When heated add the bite size pieces of round
steak, green peppers, onions and garlic.
After the meat has browned, then add the fresh mushrooms. Stirring occasionally. Salt and pepper to taste. Cook until round steak is done. Serve over hot cooked rice.
“Happiness
is knowing that your friends are only a phone call away”
----------------------------------------------------------
SAUTE SWISS CHICKEN &
RICE
Serves: 2
Source: LaDonna
Effort: easy
Comments: You can
change this very easily to the seasonings & veggies that you like. Or use different kind of tomatoes. Just a fun recipe to play around with.
INGREDIENTS:
1-2
T. Olive oil
2
boneless, skinless chicken breast cut up in small cubes
garlic
powder
3-4
green onions, diced
1
(4 oz.) can diced mushrooms
1/2
c. diced green peppers
2
t. minced garlic
seasonings
to taste (I used salt, pepper, seasoning salt)
1
(10 oz.) can diced tomatoes with green chilies
cooked
rice
INSTRUCTIONS:
Take
chicken breast and sprinkle generously with garlic powder. Mix well.
Put in a ziplock bag and put in fridge for several hours.
In
a nonstick pan, add about 1-2 T. olive oil.
Add chicken breast, onions, mushrooms, green peppers & garlic. Season to taste. Sauté until chicken breast
is done. Then add diced tomatoes with
green chilies. Simmer til heated
through. Serve over rice.
“More
important than the house you live in is what kind of you is living in the
house”
----------------------------------------------------
SLOW COOK PORK CHOPS WITH
DRESSING
Serves: 2
Effort: easy
Ingredients:
4 boneless pork chops (seasoned to taste)
1 box Stove Top Stuffing (cornbread)
1 can cream of celery soup, undiluted
Instructions:
In a slow cooker, place the pork chops.
Prepare StoveTop according to pkg. direction.
Put half of the Stove top on top of pork chops
Half of the soup on top of stuffing
Then the rest of the Stove top and then finish up with the
soup.
Put on LOW heat on slow cooker and let cook
-
"Giving your blessings as much thought as you give your
worries will make you happier"
------------------------------------------
SLOW COOKED CORNISH HEN
Serves: 2
Source: LaDonna
Effort: easy
Comments: This
smells wonderful while cooking. It’s
easy to play around with. Just use your
favorite spices.
INGREDIENTS:
2
(apprx.20 oz.) Cornish Game Hens
Butter
flavored cooking spray
2
large red potatoes cut in large chunks
4
slices turkey bacon
1
(8 oz.) can button mushrooms
4-6
pearl onions
Salt
Pepper
Season
salt
Meat
and vegetable garlic seasoning mix (recipe below)
INSTRUCTIONS:
Place
potatoes in a 5-qt. slow cooker. Season
with salt and pepper. Then season your
Cornish hens with salt, pepper, season salt, and meat and vegetable garlic
seasoning mix. Then spray the Cornish
hen with the butter flavored cooking spray.
Place hens on top of potatoes.
Then lay the turkey bacon on top of the Cornish hens. Then sprinkle the whole button mushrooms and
pearl onions on top.
Cover
and cook on low for 6-8 hours or until meat juices run clear and potatoes are
tender.
“Deep
within you there already lies every potential you can imagine”
-----------------------------------------------
SLOW COOKED HAM BONE &
FIXINS’
Serves: 2
Effort: Easy
Comments: Good way to
use a leftover hambone and oh is it easy and taste great. Makes your house smell so good. Got the idea from a gal from TOH (can’t
remember who) and tweaked just a little)
INGREDIENTS:
4
med. potatoes, cut in half
6
carrots, cut in half (if they are thick)
1
onions (cut however if like them)
1/2-1
cup water
1/2
head cabbage
1
leftover hambone (leave a little ham and ham hock on it)
Leftover
ham (cut into chunks), optional
1/2
head cabbage
Salt
& pepper to taste
INSTRUCTIONS:
Spray
slow-cooker with a non-stick cooking spray.
In
your slow cooker add your potatoes, carrots & onion. Salt & pepper to taste.
Add
water (kinda to the side of the veggies so you don’t wash off the salt &
pepper
Then
add your hambone and chunks of ham.
Top
with cabbage, salt & pepper it to taste.
Cover
& put on high for 2 hours, then put on low for 3-4 hours.
“Your
life is like a road trip, so don't forget to pack your sense of humor”
-------------------------------------------
SLOW COOKED ONE PAN HAM DISH
Serves: 2
Effort: easy
Comments: I got the
recipe from my friend Jan. The saying
below makes me think of her when she smiles.
She has a beautiful smile. I
tweaked just a little from her original recipe.
This is so good and so easy.
This makes your house smell so good while cooking.
INGREDIENTS:
Butter
flavored cooking spray
1/2
-3/4 c. water
2-3
potatoes (peeled and quartered)
Salt
& pepper to taste
1
lb. bone in ham steak, lean
1
can (14.5 oz.) green beans, drained
Salt
& pepper to taste
INSTRUCTIONS:
In
slow cooker (I used my 3 qt.) spray the bottom and the sides with the butter
flavored cooking spray.
Then
put in your water. Add potatoes, salt
& pepper to taste.
Cut
your ham steak in half and lay on top of potatoes.
Cover
and cook on high for about 2 hours.
Then
add your green beans, salt & pepper to taste.
Leave
on high for about another 30 minutes, then turn down to low.
Let
cook about another hour.
COMMENTS: This recipe would be very easy to adjust to
larger amounts.
“Every time you smile, you whisper a laugh”
------------------------------------
SLOW COOKED PEPPER STEAK
Serves: 2
Source: Sharon
Effort: easy
Comments: I did a
little tweaking from her basic recipe, but boy is this good. I think it would also be good with boneless
chicken strips
INGREDIENTS:
3/4-1
lb. lean round steak (cut into strips)
1
1/2 T. soy sauce
1/2
c. chopped onion
1
t. minced garlic
1/2
t. sugar
1/4
t. salt
1/8
t. pepper
1
large green pepper, diced
2-4
banana peppers, diced (optional)
1
can (16 oz.) diced tomatoes (or used diced up fresh tomatoes)
1/2
c. cold water
1
t. cornstarch
cooked
rice
INSTRUCTIONS:
Put
round steak in bottom of slow cooker.
Add the soy sauce, onion, garlic, sugar, salt, pepper, green pepper,
& banana peppers. Stir to mix well.
Cover and let simmer on low for 4-6 hours.
An
hour before serving add the tomatoes, stir and cover. Right before serving mix together cold water
and cornstarch. Turn slow cooker on high
and stir in the cornstarch mixture. Stir
until thickened. Serve over rice.
“There
is no single face to nature, because every eye that looks upon it sees if from
it’s own angle
-------------------------------------------
SLOW COOKED STEAK &
MUSHROOM SAUCE OVER PASTA
Serves: 2
Source: LaDonna
Effort: easy
Comments: This recipe
will be easy to play around with. Make
more of. If you like green peppers,
onions, add it. Just have fun with it.
INGREDIENTS:
2
lean sirloin steaks (seasoned to taste)
2
t. minced garlic
1
(4 oz.) bottle button mushrooms, drained
1
(10 3/4 oz.) cream of mushroom soup (can use fat-free)
spaghetti enough for two (cooked)
INSTRUCTIONS:
In
the slow cooker place the steaks. Season
with your favorite seasonings. I used
salt, pepper, season salt and chicken seasoning plus. Then on each steak spread 1 t. of the minced
garlic. Then add the button mushrooms on
top. Then add the can of soup and kind
of spread it around on top.
I
turned on high for about an hour and then low about 3-4 hours.
When
serving, place steak beside spaghetti.
Then cover with mushrooms and sauce.
Enjoy.
“By
living your life ONE DAY AT A TIME you will live all the days of your life”
-------------------------------------------
SLOW-COOKED ITALIAN BEEF
& VEGETABLES
Serves: 2
Source: LaDonna & Jim
Effort: easy
Comments: Even though
the recipe calls for lean round steak, you can use chicken, boneless pork loin
steaks or any cut of steak.
Published in Cooking for 2 (Fall) pg. 42
INGREDIENTS:
1/2-3/4
lb. lean round steak cut into two pieces
salt
pepper
season
salt
garlic
powder
1/2 c. water
1 T. Kitchen Bouquet browning and seasoning sauce
1
lb. Carrots, peeled
4
med. size red potatoes, cleaned & cubed (cut out any bad parts)
1 small
onion (cut into slices)
1
small green pepper (cut into rings)
Zesty
Viva Italian Dressing (low-fat)
INSTRUCTIONS:
Season
your meat on one side with salt, pepper and season salt. Turn over and on other side season with
garlic powder. Wrap in saran wrap and
let set in fridge for a few hours or over night.
In
a 3 qt. slow cooker add water & kitchen bouquet. Then add your carrots, season with salt &
pepper. Add potatoes, season with salt
& pepper. Put meat on top of
this. Generously sprinkling both sides
of meat with Viva Italian Dressing. Top
with sliced onion and green pepper rings.
Put
slow cooker on high for 1 hour. Turn to
low for 3-4 hours. Depends on the thickness of your meat.
“Before
I even crawl out of bed to begin each new day; let me whisper a prayer of
gratitude. Let me be thankful for the
ordinary and celebrate everyday blessings”
-------------------------------------
SPICY CHICKEN & MUSHROOM
OVER RICE
Serves: 2
Source: LaDonna
Effort: easy
Comments: You can
also cook this in your slow cooker.
It’ll cook in about 4 hours
INGREDIENTS:
2
boneless, skinless chicken breast (cut into nuggets size)
1
(8 oz.) can diced mushrooms
1
(10 oz.) can diced tomatoes with green chilies
1
(10.5 oz.) can cream of chicken soup (low-fat)
hot
cooked rice.
INSTRUCTIONS:
In
a saucepan add the chicken breast.
Season with salt and pepper.
Add
the diced mushrooms, tomatoes with green chilies and cream of chicken
soup. Stir.
Cover
and let simmer for about an hour, stirring occasionally.
Serve
over rice.
“A
smile is a curve that sets everything straight”
-----------------------------------------------------------------
SPICY CHICKEN PASTA:
Serves: 2
Source: LaDonna
Effort: easy
Comments: You can
adjust the spice by how much cajun spice you use. This should be relatively low
fat
Published in Cooking for 2 Spring Issue pg. 44.
Comments: The
measurements are approx. It all depends
on the size of your chicken breast.
Published in Light and Tasty, April/May 2006 pg.21.
Published in Light & Tasty Annual Recipes 2007 pg. 260
Published in Taste of Home Ultimate Chicken Cookbook pg. 113
INGREDIENTS:
2
boneless, skinless chicken breast halves,
cut into nugget shapes
3
t. cajun spice
Olive
Oil non-stick cooking spray
1
green pepper, diced
1
(8 oz.) pkg. fresh mushrooms, sliced
1
bunch of green onions, sliced
2
t. minced garlic
2
c. fat free half and half
cornstarch
(enough to put in half and half for a thickener, about 2 T.)
1/4
t. salt
1/4
t. black pepper
8
oz. spaghetti, cooked and drained
grated
parmesan cheese
INSTRUCTIONS:
Spray
a non-stick saucepan with the olive oil non-stick cooking spray. Get pan hot and add the chicken nuggets. Sprinkle the cajun spice over the
chicken. Cover with lid and cook til
done. Stir frequently. When done add pepper, mushroom, onions and
garlic. Cook and stir til veggies are
done. While this is cooking add the
cornstarch and salt & pepper to the fat free half-and-half. Stir well.
When the veggies are done, add the half-and-half mixture to the meat and
veggies. Simmer til thickens. Add
spaghetti and toss. Heat through.
“Love
is strengthened by working through conflicts together”
----------------------------------------------
SPICY GRILLED CHICKEN
Serves: 2
Source: LaDonna
Effort: easy
Comments: It’s
spicy, but not too spicy. Really really
good. The original recipe came in our
ONG bill. I tweaked it just a tad. This is also published in Cooking for 2 on
pg. 15, Summer 2005 issue.
INGREDIENTS:
2 boneless, skinless chicken breast
2 T. + 1/4 c. med. Flavored salsa
2 T. + 1/4 c. Zesty Italian salad dressing
2 slices mozzarella cheese
Cooked rice
INSTRUCTIONS:
In
a plastic bag combine the 2 T. medium flavored salsa and 2 T. Zesty Italian salad dressing. Add chicken.
Let marinate for at least 1-2 hours in the fridge. I let mine marinate all day.
Remove
chicken and discard marinade. Place
chicken on gas grill over low heat. I
cooked for 30-45 minutes or until chicken breast has an internal temperature of
at least 170 degrees. (cooking time
depends on how big the chicken breast are)
While
chicken is cooking, heat remaining salsa and dressing over low heat.
When
chicken is about done, lay a slice of cheese on top of the chicken until
melted.
Serve
over rice and top with heated sauce.
“A
secret may be kept a secret, by not telling it’s a secret”
---------------------------------------------------
SPICY MAC N’ CHEESE CASSEROLE
Serves: 2
Source: Jim &
LaDonna
Effort: easy
Comments: Leaves a
tingle in your mouth and a smile in your tummy.
This has a lot of flavor, easy to make and what is so great, you can
make it for one or a whole group. Serve
with a salad and you have a wonderful, easy meal.
INGREDIENTS:
3/4
c. + 2 T. salsa/apricot mixture (recipe below) (divided)
2
T. apricot preserves
1
c. diced cooked ham (divided)
1
1/2 c. finely grated montery jack/colby
cheese (divided)
1
c. cooked shell macaroni (cook the macaroni 6 minutes) (divided)
parsley
1/4
c. bread crumbs (optional)(divided)
Salsa/Apricot mixture: Mix salsa and apricot preserves
together. Put in microwave and heat for
45 seconds and stir well.
INSTRUCTIONS:
Preheat
oven to 350
Spray
individual casserole dishes (we used 2
(16 oz.) casserole dishes) with non stick cooking spray.
In
each dish, layer:
2
T. salsa/apricot mixture
1/4
c. diced cooked ham
1/4 c. montery jack/ colby cheese
1/4 c. cooked macaroni.
Continue:
2 T.
salsa/apricot mixture
1/4
c. diced cooked ham
1/4 c. montery jack/ colby cheese
1/4 c. cooked macaroni.
Then
top with:
2
T. salsa/apricot mixture
1/4
c. montery jack/colby cheese
2
T. bread crumbs (optional)
Sprinkle
of parsley.
Put
in oven and let bake for 20 minutes or until heat through.
“The
quality of my day can in turn affect the quality of someone else's day. What it comes down to is this: You might be somebody's only angel of the
day, and you can't take that for granted”
---------------------------------------------
SPICY WHITE BEANS WITH
CHICKEN
Serves: 2
Effort: easy
Comments: LaDonna
made up this recipe
Recipe Published in Taste of Home Dec./Jan. 2006 issue. Page 53.
As usual they chance the recipe a little. I am putting their version at the bottom.
Published in 2007 Taste Of Home Annual Recipes Cookbook pg.
64
Ingredients:
1 medium onion, chopped
1 jalapeno pepper, chopped
2 t. minced garlic
1 T. oil
4 cups chicken broth
2 cans (15 1/2 oz) great northern beans, rinsed and drained
1/2 T. chopped parsley (optional)
1 1/4 t. ground cumin
2 T. cornstarch
1/4 c. water
2 c. cubed cooked chicken breast (save broth after cooking
breast)
Instructions:
In a large saucepan, cook onion, jalapeno and garlic in oil,
until tender. Stir in broth, beans,
parsley and cumin; bring to a boil.
Reduce heat, cover and simmer for 10 minutes, stirring
occasionally. Combine cornstarch and
water until smooth; stir into beans. Add
chicken. Bring to a boil; cook and stir
for 2 minutes or until thickened.
"Trouble is a private thing - don't lend it and don't
borrow it"
-------------------------------------------------
STIR-GRILLED SMOKE SAUSAGE
& VEGGIES
Serves: 2
Source: LaDonna
Effort: easy
Comments: We like
this and it is easily adjusted to your own taste. Just put more or less of what you like in
it. To make this low-fat, just use lite
smoke sausage or turkey smoke sausage
Published in Cooking for 2
pg. 62 Summer 2007
INGREDIENTS:
1
(1 lb.) smoked sausage, chunked
Several
small red potatoes parboiled
1
green pepper, diced
4
banana peppers, diced
1
onion, diced
1-2
t. minced garlic
1/2
package (1 lb. Size) cole slaw mix
INSTRUCTIONS:
In
a wok that is made for the grill, add all the above ingredients except for the
cole slaw mix. I have the grill on high
at first to kind of sear everything, then I turn the heat down to low. Be sure to stir occasionally. When veggies are about half way done, add the
cole slaw mix. Finish cooking til
veggies are tender.
If
you don’t want to do this on the grill, you can do it in a wok or large skillet
inside.
“A
cheerful conversation is a welcome gift you can share with anyone”
-------------------------------------------
STOVE TOP BAKED BEANS
Serves: 2
Source: LaDonna
Effort: Easy
Comments: We love
baked beans, but don’t always want to heat up the oven, especially in the
summer. You can also make this in an
aluminum throwaway pan out on the grill.
Stirring occasionally. If you
want to spice it up a little. Give it a
little kick; add about 1/2 t. of finely chopped jaleapeno peppers.
INGREDIENTS:
1
can (15 oz.) pork n’ beans
1
T. Oscar Mayer Real Bacon Bits
3
T. Barbecue sauce (We prefer Head Country Barbecue Sauce)
1/2
t. onion powder
1/2
t. mustard
1/2
t. finely chopped jalapeno peppers (optional)
INSTRUCTIONS:
In
a small saucepan add all ingredients.
Stir well. Put over low heat and
let simmer for about 30 minutes stirring occasionally.
“As
a child of God, prayer is kind of like calling home every day“
-----------------------------------------------------
STUFFED RANCH HOUSE CHICKEN
Serves: 2
Source: LaDonna
Effort: easy
Comments: The
measurements are approx. It all depends
on the size of your chicken breast.
Published in Light and Tasty, April/May 2006 pg.21.
Published in Light & Tasty Annual Recipes 2007 pg. 259
Published in Taste of Home Ultimate Chicken Cookbook pg. 103
INGREDIENTS:
2
boneless, skinless chicken breast
4
slices turkey bacon
4
T. low-fat ranch dressing
4
T. diced mushrooms
4
T. diced green onions
4
T. diced green pepper
garlic
flavored cooking spray
INSTRUCTIONS:
In
between two pieces of wax paper, pound chicken breast flat.
Spread
out 2 T. of the low-fat ranch dressing on each breast.
Then
add 2 T. each of the mushrooms, green onions and green peppers on each breast.
Roll
up and wrap bacon around the breast.
Secure
with toothpicks. Spray with the garlic flavored cooking spray.
Put
in baking pan that has been sprayed with a non-stick cooking spray.
Bake
at 350 for 1 hour to 1 hour and 15 minutes depending on size of breast. Meat thermometer should read 170º
“Human
beings, like plants, grow in the soil of acceptance, not in the atmosphere of
rejection”
----------------------------------------------------------------
STUFFING ON DEMAND
Homemade corn bread stuffing is one of our favorite foods,
but it makes so much that I stopped fixing it unless we had company. Then, a few years ago, I started making it
again, dividing it up in disposable freezer-oven-safe containers that are just
the right size for my husband, Jim and me.
I fill several containers, bake one and freeze the rest.
When we want to have stuffing, I just move one of the
containers from the freezer to the fridge to thaw overnight and bake the next
day. No, we enjoy homemade stuffing all
year round.
LaDonna Reed
Ponca City,
Ok.
Published in Cooking for 2
Pg. 42
Winter
------------------------------------
SUNSHINE CHICKEN BREAST
Serves: 2
Effort: easy
Comments: This recipe
was made up by my husband Jim and myself.
Ingredients:
2 boneless, skinless chicken breast
4 thin slices of an orange
2 thin green pepper rings
2 thin onion slices
minced garlic
butter flavored non-stick-cooking spray
seasoned to taste
Instructions:
Take 2 pieces of aluminum foil, enough to make a pouch.
Spray aluminum foil with non-stick cooking spray.
On each foil, lay 2 orange slices.
Then lay chicken breast, that has had the garlic rubbed on
it, seasoned to taste and sprayed with butter flavored non-stick cooking spray.
On top of chicken breast, lay the green pepper ring and
onion ring.
Seal up aluminum foil tightly.
Put on grill; cook for approx. 1 hour.
"A balanced diet - eating equal amounts of dark
chocolate and white chocolate"
-----------------
TEXAS LEMON SHRIMP
Serves: 2
Effort: easy
Comments: Basic
recipe came out of TOH, but I did some tweaking to make it more to our liking.
INGREDIENTS:
1
small onion, thinly sliced and separated into rings
1/2
c. chopped sweet red or green pepper.
2 T. olive oil
1/3 c. water
2 T. lemon juice
2 t. minced garlic
2 t. Cajun seasoning
(I used my homemade Cajun seasoning)
1 t. grated lemon peel
1/4 t. salt
1 lb. small cooked shrimp
1 T. cornstarch
2 T. cold water
INSTRUCTIONS:
In
a large skillet, sauté onion and red pepper in oil until tender. Mix water, lemon juice, garlic, Cajun
seasoning, lemon peel and salt. Pour
into pan. Add shrimp; cook til shrimp is
heated through.
Combine
cornstarch and cold water until smooth; stir into shrimp mixture. Bring to a boil; cook and stir 1 minute or
until thickened. Serve over rice.
Serves
2
“Middle
age is the time when it takes longer to rest than to get tired”
----------------------------------------
VIVA ITALIAN DRESSING
CHICKEN
Serves: 2
Source: LaDonna
Effort: easy
Comments: Quick,
simple and ever so good.
Ingredients:
2 boneless, skinless chicken breast or a chicken, cut-up
& skinned
Viva Italian dressing (I use low fat Viva Italian)
Instructions:
Marinate chicken breast in Viva Italian dressing
Bake 350 30 - 40 min. or on charcoaler
Personal note: For
something a little different mix 1/2 c.
Miracle whip to 1/3 c. Viva Italian Dressing.
Marinade in this mixture. I also
brush a little on it while it’s grilling.
"Middle age is when you've met so many people that
every new person reminds you of someone else"
-------------------------------
YUMMY LEFTOVER BAKED
POTATO’S
Serves: 2
Source: LaDonna
Effort: easy
Comments: This is
one of Jim’s favorite ways for me to fix potato’s now. This can be easily double, tripled or
whatever you need. Sometimes I just bake
a couple of potatoes and make these.
Published in Reminisce Extra
April 2006 pg. 52
Published in Best of Country Cooking 2008 pg. 147
INGREDIENTS:
2
t. butter
2
baked potatoes that have been chilled
2
T. Oscar Myer Real Bacon Bits
1
c. shredded pizza cheese
INSTRUCTIONS:
In
a non-stick cooking pan, melt the butter.
Cube the baked potatoes and add to the butter. Then sprinkle with bacon bits. Fry until golden brown over medium heat. Then
lower the temperature, sprinkle cheese on top.
Turn down heat, cover. When
cheese is melted, serve.
“We
are not put on this earth to see through one another but to see one another
through”
-----------------------------------
ZIPPY SOUTHWEST CHICKEN
Serves: 2
Source: Dee &
LaDonna
Effort: easy
Comments: this is
easily doubled or tripled
Ingredients:
2 boneless, skinless, chicken breast
a little olive oil
non stick cooking spray
flour
seasonings to taste (I used salt, pepper, season salt, chili
powder, a shake of cinnamon and chicken seasoning plus)
1 can (14oz.) diced tomatoes, undrained
1 can (4 oz.) chopped green chilies
1 large onion, chopped
2 garlic cloves, minced
2 stalks of celery stalks
Instructions:
Mix spices in flour. Dredge chicken breast in flour, and
brown in non-stick skillet that has been sprayed with a non-stick cooking spray
and then add just a little olive oil to it.
Brown both sides.
Then sit out on plate. In slow cooker, put in tomatoes,
chilies, onion and garlic.
Stir good.
Then add browned chicken breast.
Top with celery stalks
Make sure the chicken is cover somewhat.
Cover and simmer for 5 hrs. or until tender.
If broth is to thin, thicken up with cornstarch or flour
mixed with water.
Serve over rice. Gravy is awesome.
"You are what you choose to be"