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.
Thursday, July 23, 2009
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
BUSY MOMS BROWNIES
BUSY MOMS BROWNIES
1 Can Sweetened Condensed Milk
2 cups Graham Cracker Crumbs
1 Cup Chocolate Chips
Stir all ingredients together.
Pour into 13 x 9 greased pan. Bake at 350 degrees for 25 minutes. Cut into squares
1 Can Sweetened Condensed Milk
2 cups Graham Cracker Crumbs
1 Cup Chocolate Chips
Stir all ingredients together.
Pour into 13 x 9 greased pan. Bake at 350 degrees for 25 minutes. Cut into squares
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.
PEANUT BUTTER PARFAITS
PEANUT BUTTER PARFAITS
1 Cup Heaving Whipping Cream
1 Cup Whipped Peanut Butter, Smooth
1 ½ Cups prepared Chocolate Pudding
In a medium bowl mix the whipping cream until soft peaks form. Fold in peanut butter.
Spoon 1 Tablespoon of Chocolate pudding into dessert cups; spoon 1 Tablespoon peanut butter; Repeat layers
1 Cup Heaving Whipping Cream
1 Cup Whipped Peanut Butter, Smooth
1 ½ Cups prepared Chocolate Pudding
In a medium bowl mix the whipping cream until soft peaks form. Fold in peanut butter.
Spoon 1 Tablespoon of Chocolate pudding into dessert cups; spoon 1 Tablespoon peanut butter; Repeat layers
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.
COCONUT BALLS
COCONUT BALLS
1 Can (14 oz) Sweetened Condensed Milk
1 T Cocoa Powder
½ cup shredded Coconut
Heat Milk on Medium-High heat with Cocoa powder; stir until mixture comes away from the bottom of the pan (about 5 minutes). Whisk until smooth.
Pour mixtures into a shallow casserole dish and place in freezer for about 15-20 minutes. Remove from freezer. Scoop up about 1 tablespoon of mixture and form into a small ball. Roll ball in shredded coconuts. Enjoy.
1 Can (14 oz) Sweetened Condensed Milk
1 T Cocoa Powder
½ cup shredded Coconut
Heat Milk on Medium-High heat with Cocoa powder; stir until mixture comes away from the bottom of the pan (about 5 minutes). Whisk until smooth.
Pour mixtures into a shallow casserole dish and place in freezer for about 15-20 minutes. Remove from freezer. Scoop up about 1 tablespoon of mixture and form into a small ball. Roll ball in shredded coconuts. 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.
PEANUT BUTTER DROPS
PEANUT BUTTER DROPS
2 Cups Crunchy Peanut Butter
2 Cups Sugar
2 large Eggs
Combine all ingredients in mixing bowl.
Drop spoonfuls onto a cookie sheet and press down with palm of hand. Bake for about 8-10 minutes.
2 Cups Crunchy Peanut Butter
2 Cups Sugar
2 large Eggs
Combine all ingredients in mixing bowl.
Drop spoonfuls onto a cookie sheet and press down with palm of hand. Bake for about 8-10 minutes.
Friday, July 10, 2009
MANGO CAPRESE SALAD
MANGO CAPRESE SALAD
6 large, ripe mangos peeled, pitted and slices
16 ounces fresh mozzarella cheese sliced
6 tablespoons freshly squeezed lemon juice
6 tablespoons extra virgin olive oil
Snipped fresh basil
Crusty toasted baguette slices
Salt and Pepper to Taste
Place baguette slices on a platter. Top each baguette with sliced mango, alternating with slices of mozzarella. Drizzle with lemon juices and oil and season with salt and pepper. Sprinkle with Basil.
6 large, ripe mangos peeled, pitted and slices
16 ounces fresh mozzarella cheese sliced
6 tablespoons freshly squeezed lemon juice
6 tablespoons extra virgin olive oil
Snipped fresh basil
Crusty toasted baguette slices
Salt and Pepper to Taste
Place baguette slices on a platter. Top each baguette with sliced mango, alternating with slices of mozzarella. Drizzle with lemon juices and oil and season with salt and pepper. Sprinkle with Basil.
MANGO BACON BBQ PIZZA
MANGO BACON BBQ PIZZA
6 (7-inch) pizza crust
12 tablespoons barbecue sauce
3 cups shredded Italian blend cheese
12 strips bacon, cooked crisp and coarsely crumbled
6 tablespoons sliced green onion tops
6 mangos, peeled, pitted and diced
Pre Heat oven to 450 degrees
Place pizza crust on baking sheet. Spread with BBQ sauce, then sprinkle with cheese, bacon, green onion and mango. Bake for 8-10 minutes or until crust in browned around edges. Cut into small wedges.
6 (7-inch) pizza crust
12 tablespoons barbecue sauce
3 cups shredded Italian blend cheese
12 strips bacon, cooked crisp and coarsely crumbled
6 tablespoons sliced green onion tops
6 mangos, peeled, pitted and diced
Pre Heat oven to 450 degrees
Place pizza crust on baking sheet. Spread with BBQ sauce, then sprinkle with cheese, bacon, green onion and mango. Bake for 8-10 minutes or until crust in browned around edges. Cut into small wedges.
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.
Subscribe to:
Posts (Atom)
