ALMOND CHICKEN
8 Boneless Skinless Chicken Thighs
¼ Cup Zesty Italian Dressing
1 Cup Chicken Broth
1 Can Green Beans
1 Cup Instant Rice
¼ Cup Slice Almonds
Combine chicken with dressing in a large skillet on medium high heat until evenly browned, about 4 min per side
Add broth and bring to a boil. Cover and simmer about 5 minutes. Add beans and cook another 5 minutes or until chicken is thoroughly cooked. Remove chicken from skillet; add rice and nuts; Cover; remove from heat and let stand about 5 minutes; fluff rice; serve with chicken
Showing posts with label main entree. Show all posts
Showing posts with label main entree. Show all posts
Monday, July 27, 2009
Sunday, July 26, 2009
BUSY MOMS SPINACH PIZZA
BUSY MOMS SPINACH PIZZA
This recipe is so easy and simple that your kids will love to help you.
1 Pre Made Pizza Crust
½ Cup Alfredo Sauce
4 Cups chopped Fresh Spinach
2 Medium Tomatoes
2 Cups Shredded Italian Cheese Blend
Pre Heat Oven to 450 degrees
Place pizza crust on baking sheet. Spread Alfredo Sauce over dough; Add spinach and tomatoes; Top with cheese.
Bake 10-15 minutes or until cheese is melted and crust is golden brown.
This recipe is so easy and simple that your kids will love to help you.
1 Pre Made Pizza Crust
½ Cup Alfredo Sauce
4 Cups chopped Fresh Spinach
2 Medium Tomatoes
2 Cups Shredded Italian Cheese Blend
Pre Heat Oven to 450 degrees
Place pizza crust on baking sheet. Spread Alfredo Sauce over dough; Add spinach and tomatoes; Top with cheese.
Bake 10-15 minutes or until cheese is melted and crust is golden brown.
Thursday, July 23, 2009
CHICKEN AND SAUSAGE JAMBALAYA
CHICKEN AND SAUSAGE JAMBALAYA
1 (10 oz) pkg frozen Cheesy Rice and Broccoli, thawed
4 (oz) smoked Kielbasa, thinly sliced
1 (9 oz) pkg frozen diced cooked chicken breast, thawed
1 (14.5 oz) can stewed tomatoes with Italian herbs, undrained
2 T Fresh Parsley, chopped
Combine top four ingredients in a medium saucepan and bring to a boil. Stirring frequently, cook about 10 minutes or until heated thoroughly. Sprinkle with parsley.
1 (10 oz) pkg frozen Cheesy Rice and Broccoli, thawed
4 (oz) smoked Kielbasa, thinly sliced
1 (9 oz) pkg frozen diced cooked chicken breast, thawed
1 (14.5 oz) can stewed tomatoes with Italian herbs, undrained
2 T Fresh Parsley, chopped
Combine top four ingredients in a medium saucepan and bring to a boil. Stirring frequently, cook about 10 minutes or until heated thoroughly. Sprinkle with parsley.
BUSY MOMS CRISPY ONION CHICKEN
BUSY MOMS CRISPY ONION CHICKEN
This delicious recipe is so quick and easy
4 Boneless, Skinless Chicken Breast Halves
4 T Honey Mustard
1 Cup French Fired Onions, crushed
Preheat oven to 375 degrees
Coat chicken in Mustard, then roll in crushed onions. Place on a foil-lined baking sheet and bake for 20-25 minutes or until juices run clear.
This delicious recipe is so quick and easy
4 Boneless, Skinless Chicken Breast Halves
4 T Honey Mustard
1 Cup French Fired Onions, crushed
Preheat oven to 375 degrees
Coat chicken in Mustard, then roll in crushed onions. Place on a foil-lined baking sheet and bake for 20-25 minutes or until juices run clear.
Thursday, July 16, 2009
RANCH CHEDDAR CHICKEN
RANCH CHEDDAR CHICKEN
¼ Cup Ranch Dressing
1 T Flour
¼ Cup Sharp Cheddar Cheese, shredded
¼ Cup Parmesan Cheese, grated
4 Boneless, skinless chicken breasts
Combine dressing with flour in a shallow bowl. Coat each chicken breast with dressing mixture. Place on ungreased baking pan. Combine Cheddar and Parmesan cheese; sprinkle on chicken.
Bake at 375 degrees for 25 minutes or until juices run clear.
¼ Cup Ranch Dressing
1 T Flour
¼ Cup Sharp Cheddar Cheese, shredded
¼ Cup Parmesan Cheese, grated
4 Boneless, skinless chicken breasts
Combine dressing with flour in a shallow bowl. Coat each chicken breast with dressing mixture. Place on ungreased baking pan. Combine Cheddar and Parmesan cheese; sprinkle on chicken.
Bake at 375 degrees for 25 minutes or until juices run clear.
Monday, July 13, 2009
PORK AND DILL CHOPS
PORK AND DILL CHOPS
6 Boneless Pork Loin Chops
¼ Cup Butter, melted
1 T Dijon Mustard
2 t Dill Weed
1 T Worcestershire Sauce
¼ t Garlic Powder
In a small bowl, combine bottom 5 ingredients.
Place Pork Chops in a broiler pan; Spoon mixture over both sides. Broil about 5 minutes per side or until juices run clear.
6 Boneless Pork Loin Chops
¼ Cup Butter, melted
1 T Dijon Mustard
2 t Dill Weed
1 T Worcestershire Sauce
¼ t Garlic Powder
In a small bowl, combine bottom 5 ingredients.
Place Pork Chops in a broiler pan; Spoon mixture over both sides. Broil about 5 minutes per side or until juices run clear.
ROSEMARY CHICKEN
ROSEMARY CHICKEN
4 Boneless Skinless Chicken Breast Halves
2 t dried Rosemary
1 t Dried Oregano
1 T Lemon Juice
1 T Oil
Salt and Pepper to Taste
Flatten chicken to ¼” thickness. In a nonstick skillet, cook chicken in oil over medium-high heat for 4-5 minutes or until juices run clear. Sprinkle with remaining ingredients.
4 Boneless Skinless Chicken Breast Halves
2 t dried Rosemary
1 t Dried Oregano
1 T Lemon Juice
1 T Oil
Salt and Pepper to Taste
Flatten chicken to ¼” thickness. In a nonstick skillet, cook chicken in oil over medium-high heat for 4-5 minutes or until juices run clear. Sprinkle with remaining ingredients.
BUSY MOMS SHRIMP FRIED RICE
BUSY MOMS SHRIMP FRIED RICE
1 Cup Instant Rice
4 T Butter
1 lb uncooked Medium Shrimp, Peeled and Deveined
1 pkg (16 oz) frozen mixed vegetable
4 Eggs, lightly beaten
6 slices of Bacon, cooked and crumbled
Salt and Pepper to Taste
Cook Rice according to package directions.
In a large skillet, melt 1 T butter; add eggs. Cook eggs thoroughly. Remove eggs from skillet.
Melt remaining butter in skillet, add rice, vegetables and shrimp. Cook for about 5minutes stirring occasionally or until shrimp turns pink. Add eggs and season with salt and pepper; top with bacon. Enjoy.
1 Cup Instant Rice
4 T Butter
1 lb uncooked Medium Shrimp, Peeled and Deveined
1 pkg (16 oz) frozen mixed vegetable
4 Eggs, lightly beaten
6 slices of Bacon, cooked and crumbled
Salt and Pepper to Taste
Cook Rice according to package directions.
In a large skillet, melt 1 T butter; add eggs. Cook eggs thoroughly. Remove eggs from skillet.
Melt remaining butter in skillet, add rice, vegetables and shrimp. Cook for about 5minutes stirring occasionally or until shrimp turns pink. Add eggs and season with salt and pepper; top with bacon. Enjoy.
BAKED PARMESAN ORANGE ROUGHY
BAKED PARMESAN ORANGE ROUGHY
4 Orange Roughy fillets (about 4 oz each)
1/3 Cup Parmesan Cheese, grated
2 T all purpose Flour
1 t Paprika
1 Egg, slightly beaten
2 T Milk
Salt and Pepper to taste
In a shallow bowl, mix Parmesan cheese, flour, paprika, salt and pepper. In a separate bowl, combine the egg with the milk.
Dip the fish into the egg mixture then into the Parmesan mixture. Place coated fish into a greased baking dish; Bake uncovered in a 350 degree oven for about 20-25 minutes or until fish flakes easily with a fork.
4 Orange Roughy fillets (about 4 oz each)
1/3 Cup Parmesan Cheese, grated
2 T all purpose Flour
1 t Paprika
1 Egg, slightly beaten
2 T Milk
Salt and Pepper to taste
In a shallow bowl, mix Parmesan cheese, flour, paprika, salt and pepper. In a separate bowl, combine the egg with the milk.
Dip the fish into the egg mixture then into the Parmesan mixture. Place coated fish into a greased baking dish; Bake uncovered in a 350 degree oven for about 20-25 minutes or until fish flakes easily with a fork.
Friday, July 10, 2009
CRANBERRY ORANGE HAM STEAKS
CRANBERRY ORANGE HAM STEAKS
6 Cooked Ham Steaks
¼ Cup Frozen Cranberry Cocktail Concentrate, thawed
1 t Grated Orange Peel
1 t Dijon Mustard
In small bowl, combine cranberry concentrate, orange rind and mustard; set aside.
Place ham steaks on greased grill over medium-high heat; cover and cook, turning once, for about 10 minutes or until heated through once, for about 10 minutes or until heated through. Brush both sides with glaze; cook for 1 minute, turning once.
6 Cooked Ham Steaks
¼ Cup Frozen Cranberry Cocktail Concentrate, thawed
1 t Grated Orange Peel
1 t Dijon Mustard
In small bowl, combine cranberry concentrate, orange rind and mustard; set aside.
Place ham steaks on greased grill over medium-high heat; cover and cook, turning once, for about 10 minutes or until heated through once, for about 10 minutes or until heated through. Brush both sides with glaze; cook for 1 minute, turning once.
CRANBERRY DIJON CHICKEN
CRANBERRY DIJON CHICKEN
8 oz Can jellied Cranberry Sauce
¾ Cup Dijon Mustard
1 t Grated Orange Peel
6 Pieces of Chicken, Thighs and Legs
In a small saucepan over medium heat, cook and stir cranberry sauce, mustard and orange peel until blended and smooth. Remove from heat.
Meanwhile, Grill (or broil) Chicken for about 20 minutes or until juices run clear. Brushing with sauce during last 10 minutes of grilling.
8 oz Can jellied Cranberry Sauce
¾ Cup Dijon Mustard
1 t Grated Orange Peel
6 Pieces of Chicken, Thighs and Legs
In a small saucepan over medium heat, cook and stir cranberry sauce, mustard and orange peel until blended and smooth. Remove from heat.
Meanwhile, Grill (or broil) Chicken for about 20 minutes or until juices run clear. Brushing with sauce during last 10 minutes of grilling.
POTATO HAM SKILLET
POTATO HAM SKILLET
2 Cups Cubed Potatoes
2 Cups Cooked Ham, Cubed
½ Cub Mayonnaise
2 Cups Mozzarella Cheese
Salt and Pepper to Taste
Boil Potatoes until tender, about 15 minutes; Drain
In a large skillet, combine the potatoes, ham, mayonnaise, salt and pepper. Cook and stir over medium-low heat until heated through. Stir in cheese until melted.
2 Cups Cubed Potatoes
2 Cups Cooked Ham, Cubed
½ Cub Mayonnaise
2 Cups Mozzarella Cheese
Salt and Pepper to Taste
Boil Potatoes until tender, about 15 minutes; Drain
In a large skillet, combine the potatoes, ham, mayonnaise, salt and pepper. Cook and stir over medium-low heat until heated through. Stir in cheese until melted.
BUFFALO GRILLED CHICKEN
BUFFALO GRILLED CHICKEN
2 lbs Boneless, Skinless Chicken, Thighs and drums
¼ Cup Buffalo Wing Sauce
1 T Cornstarch
¼ t Cumin
¼ t Garlic Salt
Pepper to Taste
Coat grill with cooking spray and Pre Heat Grill
Place cornstarch, salt, pepper, cumin in plastic bag and shake until well combined. Add chicken and shake until chicken is well coated.
In a small bowl add the wing sauce. Dip the chicken in the wing sauce and grill for about 8 minutes each side or until juices run clear.
2 lbs Boneless, Skinless Chicken, Thighs and drums
¼ Cup Buffalo Wing Sauce
1 T Cornstarch
¼ t Cumin
¼ t Garlic Salt
Pepper to Taste
Coat grill with cooking spray and Pre Heat Grill
Place cornstarch, salt, pepper, cumin in plastic bag and shake until well combined. Add chicken and shake until chicken is well coated.
In a small bowl add the wing sauce. Dip the chicken in the wing sauce and grill for about 8 minutes each side or until juices run clear.
Thursday, July 2, 2009
HONEY GLAZED LAMB CHOPS
HONEY GLAZED LAMB CHOPS
8 Lamb Loin Chops (1 in Thick and 3 oz. each)
1/3 Cup Honey
1/3 Cup Honey Dijon Mustard
Dash of Onion Salt
Pepper to taste
In a small saucepan, combine the honey, mustard, onion salt and pepper. Cook and stir over medium-low heat for 3-4 minutes or until heated through.
Brush sauce over both sides of lamb. Broil for about 5-7 minutes per side or until meat reaches desired doneness.
8 Lamb Loin Chops (1 in Thick and 3 oz. each)
1/3 Cup Honey
1/3 Cup Honey Dijon Mustard
Dash of Onion Salt
Pepper to taste
In a small saucepan, combine the honey, mustard, onion salt and pepper. Cook and stir over medium-low heat for 3-4 minutes or until heated through.
Brush sauce over both sides of lamb. Broil for about 5-7 minutes per side or until meat reaches desired doneness.
Wednesday, June 24, 2009
PESTO MUSHROOM PIZZA
PESTO MUSHROOM PIZZA
This pizza is a great break from the traditional pizzas. Add your own favorite toppings like Roma Tomatoes, onions, parmesan cheese.
12” Pizza Crust
½ Cup Pesto with Basil
1 cup white mushrooms, trimmed and thinly sliced
2 cups shredded mozzarella cheese
Pre Heat oven to 350 degrees
Place Pizza crust on lightly oiled baking sheet, spread with pesto. Top with mushrooms and cheese
Bake for 15 minutes or until cheese is melted and bubbly.
This pizza is a great break from the traditional pizzas. Add your own favorite toppings like Roma Tomatoes, onions, parmesan cheese.
12” Pizza Crust
½ Cup Pesto with Basil
1 cup white mushrooms, trimmed and thinly sliced
2 cups shredded mozzarella cheese
Pre Heat oven to 350 degrees
Place Pizza crust on lightly oiled baking sheet, spread with pesto. Top with mushrooms and cheese
Bake for 15 minutes or until cheese is melted and bubbly.
Friday, June 19, 2009
HAM AND PEAR PANINI
HAM AND PEAR PANINI
If you don’t have a Panini press, just use a non-stick skillet.
1 Pear, Peeled, cored and sliced thick
4 Slices Sourdough bread (for 2 servings)
1 T Dijon Mustard
4 Thick Slices Ham
2 Slices Gruyere Cheese
2 T Butter, softened
Pepper to Taste
Pre Heat Panini Maker.
Spread Mustard on 2 Slices of bread, then add 2 slices of ham. Add 3 slices of pear to on top of ham, then add cheese. Add a dash of pepper and top with remaining slices of bread.
Butter both sides and place in Panini maker and grill until browned on both sides or about 3-5 minutes.
If you don’t have a Panini press, just use a non-stick skillet.
1 Pear, Peeled, cored and sliced thick
4 Slices Sourdough bread (for 2 servings)
1 T Dijon Mustard
4 Thick Slices Ham
2 Slices Gruyere Cheese
2 T Butter, softened
Pepper to Taste
Pre Heat Panini Maker.
Spread Mustard on 2 Slices of bread, then add 2 slices of ham. Add 3 slices of pear to on top of ham, then add cheese. Add a dash of pepper and top with remaining slices of bread.
Butter both sides and place in Panini maker and grill until browned on both sides or about 3-5 minutes.
PEAR AND GORGONZOLA PIZZA
PEAR AND GORGONZOLA PIZZA
1 large Pear, thinly sliced
1 Pre Baked Pizza Crust – 8”
½ Gorgonzola Cheese, crumbled
1/ t Dried Thyme
2 T chopped Walnuts
Pepper to taste
Pre Heat Oven to 450 degrees
Place pizza crust on baking sheet. Add cheese and walnuts. Top with Pears and add pepper and thyme.
Bake 12-15 minutes until cheese is melted and pears are soft. Serve.
1 large Pear, thinly sliced
1 Pre Baked Pizza Crust – 8”
½ Gorgonzola Cheese, crumbled
1/ t Dried Thyme
2 T chopped Walnuts
Pepper to taste
Pre Heat Oven to 450 degrees
Place pizza crust on baking sheet. Add cheese and walnuts. Top with Pears and add pepper and thyme.
Bake 12-15 minutes until cheese is melted and pears are soft. Serve.
SIMPLE APPLE PANINI
SIMPLE APPLE PANINI
If you don’t have a Panini press, just use a non-stick skillet.
2 Medium Apples, cored and thinly sliced, divided
8 slices Cheddar Cheese
8 Slices Whole-Grain Break
4 T Honey Mustard
Lightly spread honey mustard evenly over each slice of bread. Layer apple slices and cheese over 4 slices of bread and top with remaining bread. Lightly coat Panini Press with cooking spray. Grill each sandwich for 3-5 minutes or until cheese is melted and bread is toasted.
If you don’t have a Panini press, just use a non-stick skillet.
2 Medium Apples, cored and thinly sliced, divided
8 slices Cheddar Cheese
8 Slices Whole-Grain Break
4 T Honey Mustard
Lightly spread honey mustard evenly over each slice of bread. Layer apple slices and cheese over 4 slices of bread and top with remaining bread. Lightly coat Panini Press with cooking spray. Grill each sandwich for 3-5 minutes or until cheese is melted and bread is toasted.
Thursday, June 11, 2009
PINEAPPLE LAMB CHOPS
PINEAPPLE LAMB CHOPS
4 Boneless Lamb Loin Chops
20 oz can Pineapple chunks, drained
¼ Cup Orange Juice
3 T Honey
1 T Parsley
Salt and Pepper to taste
Mix orange juice and honey together in a small bowl.
Place salt and pepper rubbed lamb chops on broiler pan (or grill). Brush with orange juice mixture. Broil about 5-6 minutes per side, brushing with orange juice mixture each side.
Meanwhile, in a small saucepan, combine remaining orange juice mixture with pineapple. Heat to boiling, stirring occasionally. Add the parsley. Serve sauce with lamb chops.
4 Boneless Lamb Loin Chops
20 oz can Pineapple chunks, drained
¼ Cup Orange Juice
3 T Honey
1 T Parsley
Salt and Pepper to taste
Mix orange juice and honey together in a small bowl.
Place salt and pepper rubbed lamb chops on broiler pan (or grill). Brush with orange juice mixture. Broil about 5-6 minutes per side, brushing with orange juice mixture each side.
Meanwhile, in a small saucepan, combine remaining orange juice mixture with pineapple. Heat to boiling, stirring occasionally. Add the parsley. Serve sauce with lamb chops.
BUSY MOMS CHICKEN POT PIE
BUSY MOMS CHICKEN POT PIE
1 3 1/2- to 4-pound rotisserie chicken, meat shredded
1 10-ounce package frozen mixed vegetables
1 10.75-ounce can condensed cream-of-mushroom soup
½ can cream of onion soup
1 10-count tube FLAKY refrigerated biscuits
½ Cup Milk
Salt and Pepper to taste
Pre Heat oven to 400° F.
Combine the chicken, vegetables, soup, salt, pepper, and 1/2 cup milk in a large bowl. Transfer the mixture to an oven-safe casserole and bake for 20-25 minutes. After 15 minutes, place the biscuits on a baking sheet and bake until the biscuits are golden brown and cooked through, about 10-15 minutes. Remove both the casserole and the biscuits from the oven. Uncover the casserole, place the biscuits on top, and serve.
1 3 1/2- to 4-pound rotisserie chicken, meat shredded
1 10-ounce package frozen mixed vegetables
1 10.75-ounce can condensed cream-of-mushroom soup
½ can cream of onion soup
1 10-count tube FLAKY refrigerated biscuits
½ Cup Milk
Salt and Pepper to taste
Pre Heat oven to 400° F.
Combine the chicken, vegetables, soup, salt, pepper, and 1/2 cup milk in a large bowl. Transfer the mixture to an oven-safe casserole and bake for 20-25 minutes. After 15 minutes, place the biscuits on a baking sheet and bake until the biscuits are golden brown and cooked through, about 10-15 minutes. Remove both the casserole and the biscuits from the oven. Uncover the casserole, place the biscuits on top, and serve.
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