* 1 tablespoon canola oil
* 4 6-ounce boneless, skinless chicken breasts, cut into 1-inch pieces
* kosher salt and black pepper
* 4 heads baby bok choy, quartered lengthwise
* 1/4 cup low-sodium soy sauce
* 1/4 cup store-bought barbebue sauce
* 4 scallions, thinly sliced
Directions
* 1Heat the oil in a large skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook, tossing occasionally, until browned and cooked through, 4 to 6 minutes. Transfer to a plate.
* 2Add the bok choy and 1/4 cup water to the skillet. Cover and cook until the bok choy is just tender, 3 to 4 minutes.
* 3In a small bowl, combine the soy sauce, barbecue sauce, and scallions. Add to the skillet and bring to a boil. Return the chicken to the skillet and cook, tossing, until heated through, 1 to 2 minutes.
* By Kate Merker and Sara Quessenberry, October 2008
Nutritional Information Servings Per Recipe 4
* Amount Per Serving
* Calories 268
* Fat 8g
* Cholesterol 94mg
* Carbohydrate 11g
* Calories From Fat 25%
* Sodium 837mg
* Fiber 2g
* Sugar 6g
Monday, April 27, 2009
Slow-Cooker Asian Short Ribs
Makes 4 servings
Hands-on Time: 0hr 20m
Total Time: 7hr 50m
This recipe is: One Pot
Ingredients
* 1/2 cup low-sodium soy sauce
* 1/3 cup brown sugar
* 1/4 cup rice vinegar
* 2 cloves garlic, peeled and smashed
* 1 tablespoon grated fresh ginger
* 1/2 teaspoon crushed red pepper
* 8 beef short ribs (about 4 pounds)
* 4 medium carrots, peeled and halved crosswise
* 1 small green cabbage (about 1 pound), quartered
* 2 tablespoons cornstarch
* 1 tablespoon sesame oil
* 4 scallions, thinly sliced (optional)
Directions
1. In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, vinegar, garlic, ginger, and red pepper. Add the short ribs and carrots and arrange in a single layer. Lay the cabbage on top.
2. Cook, covered, on high for 5 to 6 hours (or on low for 7 to 8 hours―see note below), until the meat is tender and easily pulls away from the bone.
3. Transfer the cabbage, short ribs, and carrots to plates. With a large spoon or ladle, skim the fat from the cooking liquid and discard.
4. If the slow cooker is on the low setting, turn it to high. In a small bowl, whisk together the cornstarch with 1 tablespoon of water until smooth. Whisk into the cooking liquid and cook until thickened, 2 to 3 minutes. Stir in the sesame oil. Spoon the sauce over the short ribs and vegetables and sprinkle with the scallions (if using).
5. Note: Because different slow-cooker models cook at different rates, the total time is presented as a range. Check for doneness at the low end of the range (but not before, or the escaping heat will slow the cooking). If the food is not done, continue cooking to the end of the suggested range.
Tip
If you're pressed for time, use pork chops, which require just 12 minutes of cooking. Turn them only once.
Hands-on Time: 0hr 20m
Total Time: 7hr 50m
This recipe is: One Pot
Ingredients
* 1/2 cup low-sodium soy sauce
* 1/3 cup brown sugar
* 1/4 cup rice vinegar
* 2 cloves garlic, peeled and smashed
* 1 tablespoon grated fresh ginger
* 1/2 teaspoon crushed red pepper
* 8 beef short ribs (about 4 pounds)
* 4 medium carrots, peeled and halved crosswise
* 1 small green cabbage (about 1 pound), quartered
* 2 tablespoons cornstarch
* 1 tablespoon sesame oil
* 4 scallions, thinly sliced (optional)
Directions
1. In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, vinegar, garlic, ginger, and red pepper. Add the short ribs and carrots and arrange in a single layer. Lay the cabbage on top.
2. Cook, covered, on high for 5 to 6 hours (or on low for 7 to 8 hours―see note below), until the meat is tender and easily pulls away from the bone.
3. Transfer the cabbage, short ribs, and carrots to plates. With a large spoon or ladle, skim the fat from the cooking liquid and discard.
4. If the slow cooker is on the low setting, turn it to high. In a small bowl, whisk together the cornstarch with 1 tablespoon of water until smooth. Whisk into the cooking liquid and cook until thickened, 2 to 3 minutes. Stir in the sesame oil. Spoon the sauce over the short ribs and vegetables and sprinkle with the scallions (if using).
5. Note: Because different slow-cooker models cook at different rates, the total time is presented as a range. Check for doneness at the low end of the range (but not before, or the escaping heat will slow the cooking). If the food is not done, continue cooking to the end of the suggested range.
Tip
If you're pressed for time, use pork chops, which require just 12 minutes of cooking. Turn them only once.
Spiced Braised Beef with Sweet Potatoes (Real Simple)
Makes 6 servings
Hands-on Time: 0hr 15m
Total Time: 4hr 30m
This recipe is: One Pot, Heart Healthy
Ingredients
* 1 1/2 pounds beef chuck, cut into chunks
* 2 sweet potatoes (about 1 pound), cut into 1/2-inch-thick half-moons
* 1 28-ounce can whole peeled tomatoes
* 1 large red onion, cut into wedges
* 1/2 cup dried apricots
* 2 teaspoons ground cumin
* 2 teaspoons ground ginger
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon cayenne
* kosher salt
* 1 10-ounce box couscous (1 1/2 cups)
* 1 15-ounce can chickpeas, rinsed
* 2 cups baby spinach (1 1/2 ounces)
* 1/4 cup roasted almonds, chopped
Directions
1. In a 4- to 6-quart slow cooker, combine the beef, potatoes, tomatoes (and their juices), onion, apricots, cumin, ginger, cinnamon, cayenne, 3/4 teaspoon salt, and 1/2 cup water.
2. Cook, covered, until the meat is tender, on high for 4 to 5 hours, or on low for 7 to 8 hours.
3. Ten minutes before serving, prepare the couscous according to the package directions.
4. Add the chickpeas to the slow cooker and cook until heated through, 2 to 3 minutes. Stir in the spinach. Serve with the couscous and sprinkle with the almonds.
5. To freeze: Omit the couscous and spinach. Cool the beef to room temperature and divide among freezer containers or bags. Freeze for up to 3 months.
6. To reheat: Thaw in a bowl of cold water or overnight in the refrigerator. Cook in a pot, covered, stirring occasionally, until heated through, 20 to 30 minutes. Stir in the spinach. Serve with the cooked couscous.
Tip
Don’t be tempted to substitute lean beef in this recipe. Fattier cuts are best for slow braises, since they stay moist through hours of cooking.
Hands-on Time: 0hr 15m
Total Time: 4hr 30m
This recipe is: One Pot, Heart Healthy
Ingredients
* 1 1/2 pounds beef chuck, cut into chunks
* 2 sweet potatoes (about 1 pound), cut into 1/2-inch-thick half-moons
* 1 28-ounce can whole peeled tomatoes
* 1 large red onion, cut into wedges
* 1/2 cup dried apricots
* 2 teaspoons ground cumin
* 2 teaspoons ground ginger
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon cayenne
* kosher salt
* 1 10-ounce box couscous (1 1/2 cups)
* 1 15-ounce can chickpeas, rinsed
* 2 cups baby spinach (1 1/2 ounces)
* 1/4 cup roasted almonds, chopped
Directions
1. In a 4- to 6-quart slow cooker, combine the beef, potatoes, tomatoes (and their juices), onion, apricots, cumin, ginger, cinnamon, cayenne, 3/4 teaspoon salt, and 1/2 cup water.
2. Cook, covered, until the meat is tender, on high for 4 to 5 hours, or on low for 7 to 8 hours.
3. Ten minutes before serving, prepare the couscous according to the package directions.
4. Add the chickpeas to the slow cooker and cook until heated through, 2 to 3 minutes. Stir in the spinach. Serve with the couscous and sprinkle with the almonds.
5. To freeze: Omit the couscous and spinach. Cool the beef to room temperature and divide among freezer containers or bags. Freeze for up to 3 months.
6. To reheat: Thaw in a bowl of cold water or overnight in the refrigerator. Cook in a pot, covered, stirring occasionally, until heated through, 20 to 30 minutes. Stir in the spinach. Serve with the cooked couscous.
Tip
Don’t be tempted to substitute lean beef in this recipe. Fattier cuts are best for slow braises, since they stay moist through hours of cooking.
Chicken With Tarragon and Leeks (Real Simple)
• 1 1/2 pounds baby new potatoes (about 16)
• 8 small skinless chicken thighs (1 1/2 pounds)
• 3 leeks (white and light green parts), halved lengthwise and cut into 1 1/2-inch pieces
• 1 cup dry white wine
• Kosher salt
• 1 10-ounce package frozen peas
• 1/3 cup heavy cream
• 1 tablespoon chopped fresh tarragon
1. Place the potatoes on the bottom of a 4- to 6-quart slow cooker. Add the chicken, leeks, wine, and 1 teaspoon salt.
2. Cook, covered, until the chicken and potatoes are tender, on high for 3 to 4 hours, or on low for 6 to 7 hours.
3. Transfer the chicken and all but 4 of the potatoes to plates. Using a fork, smash the remaining potatoes into the cooking liquid to thicken.
4. Add the peas and cream and cook just until heated through, 3 to 5 minutes. Spoon over the chicken and sprinkle with the tarragon.
• 8 small skinless chicken thighs (1 1/2 pounds)
• 3 leeks (white and light green parts), halved lengthwise and cut into 1 1/2-inch pieces
• 1 cup dry white wine
• Kosher salt
• 1 10-ounce package frozen peas
• 1/3 cup heavy cream
• 1 tablespoon chopped fresh tarragon
1. Place the potatoes on the bottom of a 4- to 6-quart slow cooker. Add the chicken, leeks, wine, and 1 teaspoon salt.
2. Cook, covered, until the chicken and potatoes are tender, on high for 3 to 4 hours, or on low for 6 to 7 hours.
3. Transfer the chicken and all but 4 of the potatoes to plates. Using a fork, smash the remaining potatoes into the cooking liquid to thicken.
4. Add the peas and cream and cook just until heated through, 3 to 5 minutes. Spoon over the chicken and sprinkle with the tarragon.
Chicken Manicotti
2 Tbs Olive Oil
1 Tbs garlic powder
1.5# Chicken Breast cut into small chunks
10 uncooked Manicotti shells
1 jar spaghetti sauce
1 can mushrooms
2 cups shredded mozz cheese
1 cup frozen spinach/drained/thawed/defrosted
1/2 cup ricotta
2/3 cup water
Brown chicken in olive oil and garlic powder in pan. Mix chicken with spinach and ricotta. Spread 1 cup sauce in a 9x13 pan. Stuff chicken mixture into Manicotti shells and place on top of sauce. Top shells with mushrooms and pour remaining sauce over the top. Sprinkle with cheese. Pour water around the edges of the dish. Cover, bake at 375 for 50-60 min or until pasta is tender.
1 Tbs garlic powder
1.5# Chicken Breast cut into small chunks
10 uncooked Manicotti shells
1 jar spaghetti sauce
1 can mushrooms
2 cups shredded mozz cheese
1 cup frozen spinach/drained/thawed/defrosted
1/2 cup ricotta
2/3 cup water
Brown chicken in olive oil and garlic powder in pan. Mix chicken with spinach and ricotta. Spread 1 cup sauce in a 9x13 pan. Stuff chicken mixture into Manicotti shells and place on top of sauce. Top shells with mushrooms and pour remaining sauce over the top. Sprinkle with cheese. Pour water around the edges of the dish. Cover, bake at 375 for 50-60 min or until pasta is tender.
Rachel's Ginger Beef and Carrots
Add to bag of beef:
4 med carrots cut into ½” pieces (3+ cups?)
½ cup sliced green onions
2 tsp chopped garlic
2 tsp beef base
¼ cup soy sauce
1 Tbs grated ginger root
¼ tsp crushed red pepper
In a small bag:
1 pkg - 9 oz snap peas
1 jar - 4 oz pimentos
In small bag:
3 Tbs cornstarch
Take with you:
Brown Rice
4 med carrots cut into ½” pieces (3+ cups?)
½ cup sliced green onions
2 tsp chopped garlic
2 tsp beef base
¼ cup soy sauce
1 Tbs grated ginger root
¼ tsp crushed red pepper
In a small bag:
1 pkg - 9 oz snap peas
1 jar - 4 oz pimentos
In small bag:
3 Tbs cornstarch
Take with you:
Brown Rice
Smothered Steak
1.5# Stew Meat
1/3 cup flour
½ tsp salt
¼ tsp pepper
1 small chopped onion
3 (8 oz) cans tomato sauce
3 Tbs soy sauce
1 can French style green beans
Rice?
Place four, salt, pepper in a bag and mix. Place meat in bag and shake to coat. Mix all remaining ingredients except green beans together and pour over meat. Freeze. Include can of beans with meal.
Mix the beans in the slow cooker with the other ingredients to cook. Cook 6-8 hours.
1/3 cup flour
½ tsp salt
¼ tsp pepper
1 small chopped onion
3 (8 oz) cans tomato sauce
3 Tbs soy sauce
1 can French style green beans
Rice?
Place four, salt, pepper in a bag and mix. Place meat in bag and shake to coat. Mix all remaining ingredients except green beans together and pour over meat. Freeze. Include can of beans with meal.
Mix the beans in the slow cooker with the other ingredients to cook. Cook 6-8 hours.
Ham and Cornbread Casserole
2 eggs
1 (16 oz) can creamed corn
1 (16 oz) can whole corn
½ cup sour cream
1 pkg corn muffin mix (Jiffy)
2 cups cubed ham
1 cup shredded cheddar cheese
Beat eggs. Stir in creamed corns, butter and sour cream. Add muffin mix and ham. Pour into greased 9x13 pan. Bake 375 for 45 min or until center is done. Take out, sprinkle cheese on top. Return to oven until cheese is melted.
1 (16 oz) can creamed corn
1 (16 oz) can whole corn
½ cup sour cream
1 pkg corn muffin mix (Jiffy)
2 cups cubed ham
1 cup shredded cheddar cheese
Beat eggs. Stir in creamed corns, butter and sour cream. Add muffin mix and ham. Pour into greased 9x13 pan. Bake 375 for 45 min or until center is done. Take out, sprinkle cheese on top. Return to oven until cheese is melted.
Chicken and Zesty Broccoli
1# chicken breast, cut into strips
4 Cup Brocolli Florets
1 red bell pepper chopped
1 onion chopped
1 can cream of Broccoli soup
½ cup water
1 tsp dried basil leaves
½ cup shredded cheddar cheese
In large skillet coated with spray, stir-fry the broccoli, pepper and onion until crisp-tender, about 4 min. Remove and set aside.
Coat pan again with spray and add the chicken. Stir fry until no linger pink, about 6 min. Add the soup, water and basil. Mix well and add veggie mixture. Add cheese stirring until melted.
4 Cup Brocolli Florets
1 red bell pepper chopped
1 onion chopped
1 can cream of Broccoli soup
½ cup water
1 tsp dried basil leaves
½ cup shredded cheddar cheese
In large skillet coated with spray, stir-fry the broccoli, pepper and onion until crisp-tender, about 4 min. Remove and set aside.
Coat pan again with spray and add the chicken. Stir fry until no linger pink, about 6 min. Add the soup, water and basil. Mix well and add veggie mixture. Add cheese stirring until melted.
Shrimp Casserole
1.5# Med shrimp
½ green pepper seeded and chopped
½ cup chopped onion
1 tsp minced garlic
3 Tbs flour
1.5 cups skim milk
1.5 cups cooked rice
1 Tbs lemon juice
Salt & pepper to taste
½ cup soft breadcrumbs
1 Tbs grated parmesan cheese
1 Tbs chopped parsley
In large skillet coated with spray, cook the shrimp, pepper, onion and garlic about 5 min over med heat until veggies are tender and shrimp are pink. Gradually stir in flour and milk. Cook 5 min or until thick and bubbly, stirring constantly. Stir in cooked rice, lemon juice and salt & pepper. Remove from heat and pour into 2-quart casserole coated with spray.
In small bowl, combine breadcrumbs, cheese and parsley. Sprinkle over casserole.
Bake 350 for 15 min or until heated thoroughly.
½ green pepper seeded and chopped
½ cup chopped onion
1 tsp minced garlic
3 Tbs flour
1.5 cups skim milk
1.5 cups cooked rice
1 Tbs lemon juice
Salt & pepper to taste
½ cup soft breadcrumbs
1 Tbs grated parmesan cheese
1 Tbs chopped parsley
In large skillet coated with spray, cook the shrimp, pepper, onion and garlic about 5 min over med heat until veggies are tender and shrimp are pink. Gradually stir in flour and milk. Cook 5 min or until thick and bubbly, stirring constantly. Stir in cooked rice, lemon juice and salt & pepper. Remove from heat and pour into 2-quart casserole coated with spray.
In small bowl, combine breadcrumbs, cheese and parsley. Sprinkle over casserole.
Bake 350 for 15 min or until heated thoroughly.
Beefy Green Chili Enchilada Casserole
1# Beef Sirloin
1 tsp Minced Garlic
1 (10 oz) can tomatoes and green chilies
2 Tbs chili powder
12 (6”) flour tortillas
1 cup corn
2 cups canned green chili enchilada sauce
2 cups cheddar/jack cheese
Cook beef and garlic and drain. Add tomatoes with Green Chilies, corn, chili powder, season w/ salt and pepper to taste.
Coat 13x9 dish with spray. Cover bottom with quarteed tortillas. Layer with half of the meat mix, some sauce, some cheese. Repeat. Reserve some cheese for the top.
Bake 350 for 25-30 min. Let set 5 min and serve.
1 tsp Minced Garlic
1 (10 oz) can tomatoes and green chilies
2 Tbs chili powder
12 (6”) flour tortillas
1 cup corn
2 cups canned green chili enchilada sauce
2 cups cheddar/jack cheese
Cook beef and garlic and drain. Add tomatoes with Green Chilies, corn, chili powder, season w/ salt and pepper to taste.
Coat 13x9 dish with spray. Cover bottom with quarteed tortillas. Layer with half of the meat mix, some sauce, some cheese. Repeat. Reserve some cheese for the top.
Bake 350 for 25-30 min. Let set 5 min and serve.
Spicy Cajun Gumbo
1 lb. boneless, skinless chicken cut into strips
3 c. chicken stock
2 c. diced canned tomatoes
2 tbsp. Worcestershire sauce
1 tsp. Cajun seasoning blend (recipe follows)
1 med. onion, chopped
3 med. carrots, thinly sliced
1/2 each red & green bell peppers, chopped
1 c. corn
2 tsp. minced or pressed garlic
2 tbsp. olive oil
1 lb. Louisiana Hot Sausage (or sausage of your choice)
2 tbsp. all-purpose flour
8 oz. raw shrimp, peeled and cleaned
salt & pepper to taste
6 c. hot cooked rice
filé to taste
CAJUN SEASONING BLEND
(combine all ingredients and store at room temperature)
1/4 c. salt
1 tbsp. cayenne pepper
1 tsp. black pepper
1 tsp. paprika
1/2 tsp. chili powder
1 tsp. granulated garlic or garlic powder
1 tsp. onion powder
1 tsp. nutmeg
1 tbsp. dried parsley
Place chicken, 2 cups stock, tomatoes, Worcestershire sauce, and Cajun Seasoning Blend in a crock pot on high heat. In a medium skillet, sauté onion, carrots, bell peppers, corn and garlic in olive oil for about 10 minutes or until softened. Add to crock pot. In same skillet, brown sausage on all sides over medium-high heat. Reduce heat, cover and cook through (about 10 minutes). Slice sausage into 1 inch pieces and add to crock pot. Pour out all but about 2 tablespoons of the sausage fat. Add flour to fat and stir constantly over medium-high heat to create a dark roux. Slowly add remaining 1 cup of broth to roux and stir until smooth. Mix roux into crock pot, lower heat, cover and cook for 6-8 hours. About 15 minutes before serving, stir in the shrimp. Season to taste with salt, pepper and filé.
I you don't have a crock pot substitute a large stock pot for crock pot. Instead of cooking for 6-8 hours, simmer for about 1 1/2 to 2 hours on low heat in stock pot.
3 c. chicken stock
2 c. diced canned tomatoes
2 tbsp. Worcestershire sauce
1 tsp. Cajun seasoning blend (recipe follows)
1 med. onion, chopped
3 med. carrots, thinly sliced
1/2 each red & green bell peppers, chopped
1 c. corn
2 tsp. minced or pressed garlic
2 tbsp. olive oil
1 lb. Louisiana Hot Sausage (or sausage of your choice)
2 tbsp. all-purpose flour
8 oz. raw shrimp, peeled and cleaned
salt & pepper to taste
6 c. hot cooked rice
filé to taste
CAJUN SEASONING BLEND
(combine all ingredients and store at room temperature)
1/4 c. salt
1 tbsp. cayenne pepper
1 tsp. black pepper
1 tsp. paprika
1/2 tsp. chili powder
1 tsp. granulated garlic or garlic powder
1 tsp. onion powder
1 tsp. nutmeg
1 tbsp. dried parsley
Place chicken, 2 cups stock, tomatoes, Worcestershire sauce, and Cajun Seasoning Blend in a crock pot on high heat. In a medium skillet, sauté onion, carrots, bell peppers, corn and garlic in olive oil for about 10 minutes or until softened. Add to crock pot. In same skillet, brown sausage on all sides over medium-high heat. Reduce heat, cover and cook through (about 10 minutes). Slice sausage into 1 inch pieces and add to crock pot. Pour out all but about 2 tablespoons of the sausage fat. Add flour to fat and stir constantly over medium-high heat to create a dark roux. Slowly add remaining 1 cup of broth to roux and stir until smooth. Mix roux into crock pot, lower heat, cover and cook for 6-8 hours. About 15 minutes before serving, stir in the shrimp. Season to taste with salt, pepper and filé.
I you don't have a crock pot substitute a large stock pot for crock pot. Instead of cooking for 6-8 hours, simmer for about 1 1/2 to 2 hours on low heat in stock pot.
Chicken Au Poivre (Kristy: Muscle & Fitness Mag)
2 tsp green peppercorns
2 Tbs white wine
4 Tbs minced shallots
2 tsp butter
5 Tbs sherry
1.3 cups beef stock or demi-glace
2 Tbs cornstarch mixed w/ 2 Tbs water (optional)
2 Tbs Dijon mustard
8 tsp heavy cream
8 chicken breasts
1 tsp salt
1 tsp black pepper
4 Tbs EVOO
8 cups cremini mushrooms (baby portabellas)
1 cup chicken stock
Combine peppercorns and wine in a small sauté pan. Bring to a boil and cook until wine has evaporated. Cool peppercorns and coarsely chop in a coffee grinder or crush with the flat side of a chopping knife.
In a large sauté pan, melt butter and add shallots. Cook over low heat until slightly browned, about 2 min. Add peppercorns and sherry. Simmer 1 min.
Add stock or demi-glace and bring to a boil. If using stock, thicken with cornstarch mixture. Reduce heat and whisk in Dijon mustard until combined. Remove from heat and whisk in cream. Set aside.
Cut each breast in half horizontally to form 2 medallions. Pound slightly to 1/4" thickness. Season with salt and pepper.
Heat EVOO in large sauté pan and add chicken. Cook over med heat until golden brown on one side. Turn chicken and add mushrooms. Sautee briefly. Add stock and cook until heated through. Thicken with the other half of the cornstarch mixture if necessary.
Place breasts on a platter and spoon sauce on top.
2 Tbs white wine
4 Tbs minced shallots
2 tsp butter
5 Tbs sherry
1.3 cups beef stock or demi-glace
2 Tbs cornstarch mixed w/ 2 Tbs water (optional)
2 Tbs Dijon mustard
8 tsp heavy cream
8 chicken breasts
1 tsp salt
1 tsp black pepper
4 Tbs EVOO
8 cups cremini mushrooms (baby portabellas)
1 cup chicken stock
Combine peppercorns and wine in a small sauté pan. Bring to a boil and cook until wine has evaporated. Cool peppercorns and coarsely chop in a coffee grinder or crush with the flat side of a chopping knife.
In a large sauté pan, melt butter and add shallots. Cook over low heat until slightly browned, about 2 min. Add peppercorns and sherry. Simmer 1 min.
Add stock or demi-glace and bring to a boil. If using stock, thicken with cornstarch mixture. Reduce heat and whisk in Dijon mustard until combined. Remove from heat and whisk in cream. Set aside.
Cut each breast in half horizontally to form 2 medallions. Pound slightly to 1/4" thickness. Season with salt and pepper.
Heat EVOO in large sauté pan and add chicken. Cook over med heat until golden brown on one side. Turn chicken and add mushrooms. Sautee briefly. Add stock and cook until heated through. Thicken with the other half of the cornstarch mixture if necessary.
Place breasts on a platter and spoon sauce on top.
Almond Crusted Tilapia
2 lemons
2 TBSP olive oil
1/8 tsp ground pepper
4 tilapia fillets…total 1.5 lbs
¼ cup natural sliced almonds
1 sm. Onion, chopped
1 bag (12 oz.) trimmed fresh green beans
1 pkg. (10 oz) sliced white mushrooms
2 TBSP water
Preheat oven 425. From 1 lemon, grate 1 tsp. peel and squeeze 3 TBSP juice. Cut 2nd lemon into wedges. In cup, mix lemon peel & 1 TBSP juice, 1 TBSP oil & ground pepper.
Spray glass dish with nonstick spray. Place tilapia, dark side down, and drizzle with lemon mixture. Top w/ almonds, pressing them on. Bake 15 minutes.
In 12 in. skillet, heat remaining 1 TBSP EVOO and add onion and cook 5-6 minutes or till golden. Stir in green beans, mushrooms, water and ¼ tsp salt & 1/8 tsp pepper. Cook 6 minutes until liquid evaporates and beans are tender. Toss w/ lemon juice and serve lemon wedges with tilapia.
2 TBSP olive oil
1/8 tsp ground pepper
4 tilapia fillets…total 1.5 lbs
¼ cup natural sliced almonds
1 sm. Onion, chopped
1 bag (12 oz.) trimmed fresh green beans
1 pkg. (10 oz) sliced white mushrooms
2 TBSP water
Preheat oven 425. From 1 lemon, grate 1 tsp. peel and squeeze 3 TBSP juice. Cut 2nd lemon into wedges. In cup, mix lemon peel & 1 TBSP juice, 1 TBSP oil & ground pepper.
Spray glass dish with nonstick spray. Place tilapia, dark side down, and drizzle with lemon mixture. Top w/ almonds, pressing them on. Bake 15 minutes.
In 12 in. skillet, heat remaining 1 TBSP EVOO and add onion and cook 5-6 minutes or till golden. Stir in green beans, mushrooms, water and ¼ tsp salt & 1/8 tsp pepper. Cook 6 minutes until liquid evaporates and beans are tender. Toss w/ lemon juice and serve lemon wedges with tilapia.
Spicy Coconut Shrimp with Rice
Place in a small bag:
1 ½ Tbs. Thai Kitchen Red Curry Paste
Place in another small bag:
2 Tbs. Thai Kitchen Premium Fish Sauce
2 Tbs brown sugar
1 cup frozen peas
1 tsp basil
In another bag:
1# large RAW shrimp (either peeled or shells on is fine)
In another bag:
Cooked brown rice, or instant with directions? Enough to serve 4
Put the above bags in one large Ziploc with cooking instructions.
Include: 1 (14 oz.) can Lite Coconut Milk
Cooking Instructions:
Spicy Coconut Shrimp with Rice
In a wok or heavy skillet heat can of coconut milk and red curry paste 5 min. Add Pea mixture and 1/3 cup water. Simmer 10 min. Meanwhile, peel your shrimp. Add shrimp, and cook until shrimp are orange-pink in color, about 1-2 minutes. Serve on cooked Brown Rice.
1 ½ Tbs. Thai Kitchen Red Curry Paste
Place in another small bag:
2 Tbs. Thai Kitchen Premium Fish Sauce
2 Tbs brown sugar
1 cup frozen peas
1 tsp basil
In another bag:
1# large RAW shrimp (either peeled or shells on is fine)
In another bag:
Cooked brown rice, or instant with directions? Enough to serve 4
Put the above bags in one large Ziploc with cooking instructions.
Include: 1 (14 oz.) can Lite Coconut Milk
Cooking Instructions:
Spicy Coconut Shrimp with Rice
In a wok or heavy skillet heat can of coconut milk and red curry paste 5 min. Add Pea mixture and 1/3 cup water. Simmer 10 min. Meanwhile, peel your shrimp. Add shrimp, and cook until shrimp are orange-pink in color, about 1-2 minutes. Serve on cooked Brown Rice.
Salmon with Curried Balsamic Orange Glaze
2 tablespoons canola oil
1 1/2 lbs salmon (sea bass or tilapia may be used)
2 teaspoons Red Curry Paste
1/4 cup chopped shallots
1/3 cup balsamic vinegar
1/3 cup orange juice
2 tablespoons brown sugar
DIRECTIONS
1. Season both sides of the fish with salt and fresh cracked pepper. Cook skin-side down first.
2. In a large nonstick skillet, heat oil over medium high heat. Brown the fish well on both sides, not flipping until first side is well colored. This could take 3 to 6 minutes depending on the thickness of the fish.
3. Remove fish from pan to serving plate. Cover to keep warm.
4. Add Red Curry Paste and shallots to pan drippings. Stir fry until Red Curry Paste is dissolved and fragrant and the shallots are wilted.
5. Add vinegar, orange juice and brown sugar. Mix together, scraping any bits of fish or skin that may have stuck to the pan. Boil until liquid is reduced and slightly thickened, about 2 to 3 minutes.
6. Pour the glaze over the fish and serve!
1 1/2 lbs salmon (sea bass or tilapia may be used)
2 teaspoons Red Curry Paste
1/4 cup chopped shallots
1/3 cup balsamic vinegar
1/3 cup orange juice
2 tablespoons brown sugar
DIRECTIONS
1. Season both sides of the fish with salt and fresh cracked pepper. Cook skin-side down first.
2. In a large nonstick skillet, heat oil over medium high heat. Brown the fish well on both sides, not flipping until first side is well colored. This could take 3 to 6 minutes depending on the thickness of the fish.
3. Remove fish from pan to serving plate. Cover to keep warm.
4. Add Red Curry Paste and shallots to pan drippings. Stir fry until Red Curry Paste is dissolved and fragrant and the shallots are wilted.
5. Add vinegar, orange juice and brown sugar. Mix together, scraping any bits of fish or skin that may have stuck to the pan. Boil until liquid is reduced and slightly thickened, about 2 to 3 minutes.
6. Pour the glaze over the fish and serve!
Rotel Spicy Meatloaf (Tracy Harnish)
1-1/2 lbs ground beef
3 slices of bread, crumbled
1 egg
10 oz can rotel tomatoes with green chilies
1 chopped small onion
2 tsp chili powder
¼ tsp black pepper
1/3 cup chili sauce
Mix everything but the chili sauce and form into a loaf. Cook (thawed) for one hour at 375. Put the chili sauce on top and cook for 15 more minutes.
3 slices of bread, crumbled
1 egg
10 oz can rotel tomatoes with green chilies
1 chopped small onion
2 tsp chili powder
¼ tsp black pepper
1/3 cup chili sauce
Mix everything but the chili sauce and form into a loaf. Cook (thawed) for one hour at 375. Put the chili sauce on top and cook for 15 more minutes.
Spicy Orange Beef & Broccoli Stir-Fry
Hints of orange and a touch of heat dress up a classic combination. Serve with rice.
Makes 6 servings, generous 1 cup each
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
EASE OF PREPARATION: Easy
3 oranges
3 tablespoons reduced-sodium soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon cornstarch
1/2 teaspoon sugar
3 teaspoons peanut oil or canola oil, divided
1 pound beef sirloin, trimmed and sliced against the grain into 1/8-inch-thick slices
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
6-8 small dried red chiles
2 pounds broccoli, cut into small florets (6 cups)
1/3 cup water
1 red bell pepper, seeded and sliced
1/2 cup sliced scallion greens
1. With a small sharp knife or vegetable peeler, carefully pare wide strips of zest from one of the oranges. Cut zest into 1-inch strips and set aside. Squeeze juice from all the oranges into a small bowl (for about 3/4 cup). Add soy sauce, rice wine (or sherry), cornstarch and sugar and stir to combine; set aside.
2. Heat 1 teaspoon oil in a wok or large skillet over high heat until almost smoking. Add beef and stir-fry just until no longer pink on the outside, about 1 minute. Transfer to a plate lined with paper towels and set aside.
3. Add the remaining 2 teaspoons oil to the pan and heat until very hot. Add garlic, ginger, chiles and the reserved orange zest; stir-fry until fragrant, about 30 seconds. Add broccoli and water. Cover and steam, stirring occasionally, until the water has evaporated and the broccoli sizzles, about 3 minutes. Add bell pepper and stir-fry for 1 minute more.
4. Stir the reserved orange sauce and pour it into the wok. Bring to a boil, stirring; cook until the sauce has thickened slightly, 1 to 2 minutes. Add scallion greens and the reserved beef and toss to coat with sauce; heat through.
NUTRITION INFORMATION: Per serving: 232 calories; 6 g fat (2 g sat, 2 g mono); 32 mg cholesterol; 25 g carbohydrate; 23 g protein; 9 g fiber; 353 mg sodium; 941 mg potassium.
Nutrition bonus: Vitamin C (400% daily value), Vitamin A (130% dv),
Fiber (36% dv), Iron (20% dv), Calcium (15% dv).
Makes 6 servings, generous 1 cup each
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
EASE OF PREPARATION: Easy
3 oranges
3 tablespoons reduced-sodium soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon cornstarch
1/2 teaspoon sugar
3 teaspoons peanut oil or canola oil, divided
1 pound beef sirloin, trimmed and sliced against the grain into 1/8-inch-thick slices
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
6-8 small dried red chiles
2 pounds broccoli, cut into small florets (6 cups)
1/3 cup water
1 red bell pepper, seeded and sliced
1/2 cup sliced scallion greens
1. With a small sharp knife or vegetable peeler, carefully pare wide strips of zest from one of the oranges. Cut zest into 1-inch strips and set aside. Squeeze juice from all the oranges into a small bowl (for about 3/4 cup). Add soy sauce, rice wine (or sherry), cornstarch and sugar and stir to combine; set aside.
2. Heat 1 teaspoon oil in a wok or large skillet over high heat until almost smoking. Add beef and stir-fry just until no longer pink on the outside, about 1 minute. Transfer to a plate lined with paper towels and set aside.
3. Add the remaining 2 teaspoons oil to the pan and heat until very hot. Add garlic, ginger, chiles and the reserved orange zest; stir-fry until fragrant, about 30 seconds. Add broccoli and water. Cover and steam, stirring occasionally, until the water has evaporated and the broccoli sizzles, about 3 minutes. Add bell pepper and stir-fry for 1 minute more.
4. Stir the reserved orange sauce and pour it into the wok. Bring to a boil, stirring; cook until the sauce has thickened slightly, 1 to 2 minutes. Add scallion greens and the reserved beef and toss to coat with sauce; heat through.
NUTRITION INFORMATION: Per serving: 232 calories; 6 g fat (2 g sat, 2 g mono); 32 mg cholesterol; 25 g carbohydrate; 23 g protein; 9 g fiber; 353 mg sodium; 941 mg potassium.
Nutrition bonus: Vitamin C (400% daily value), Vitamin A (130% dv),
Fiber (36% dv), Iron (20% dv), Calcium (15% dv).
Curried Mushroom Soup (Oprah)
Makes 4 servings, 196 cal., 1.6 fat gr. Each serving
2 cups boiling water
1 cup assorted dried oyster, morel & porcini mushrooms (1 oz. dried)
Light vegetable oil spray
1 ½ cups chopped leek, white part only (2-3 leaks)
2 TBS flour
1 TBS curry powder
4 cups skim milk
1 chicken bouillon cube
2 cups chopped fresh Portobello mushrooms (3 smallish mushrooms)
4 cups chopped fresh Shiitake mushrooms (10-12 mushrooms)
1 TBS Dry Sherry
1 TBS chopped fresh chervil or 2 TBS dried
Pour boiling water over dried mushrooms in a bowl- set aside to soak. Spray medium heat large stock pot 2xs with cooking spray and add leeks.
Saute leaks for 3 minutes, stirring until translucent.
Add flour and curry. Stir until coated.
Add milk and bouillon cube.
Raise heat to high and cook just until bubbles begin to form around edge.
Reduce heat to low and whisk. Stir in fresh mushrooms and cook 5 minutes
Remove soaking mushrooms and squeeze out excess liquid.
Chop mushroom roughly.
Add to pot and cook 1 more minute. Stir in sherry. Garnish with chervil.
2 cups boiling water
1 cup assorted dried oyster, morel & porcini mushrooms (1 oz. dried)
Light vegetable oil spray
1 ½ cups chopped leek, white part only (2-3 leaks)
2 TBS flour
1 TBS curry powder
4 cups skim milk
1 chicken bouillon cube
2 cups chopped fresh Portobello mushrooms (3 smallish mushrooms)
4 cups chopped fresh Shiitake mushrooms (10-12 mushrooms)
1 TBS Dry Sherry
1 TBS chopped fresh chervil or 2 TBS dried
Pour boiling water over dried mushrooms in a bowl- set aside to soak. Spray medium heat large stock pot 2xs with cooking spray and add leeks.
Saute leaks for 3 minutes, stirring until translucent.
Add flour and curry. Stir until coated.
Add milk and bouillon cube.
Raise heat to high and cook just until bubbles begin to form around edge.
Reduce heat to low and whisk. Stir in fresh mushrooms and cook 5 minutes
Remove soaking mushrooms and squeeze out excess liquid.
Chop mushroom roughly.
Add to pot and cook 1 more minute. Stir in sherry. Garnish with chervil.
Tangy Slow Cooker Pot Roast (Lori Hogan)
1 boneless beef chuck roast – 2 to 3 pounds
2 tsp. Hungarian paprika
2tsp. Monterey Steak Rub
2 Tbls. Olive oil
½ cup beef broth
½ c. red wine
3 Tbls. Balsamic vinegar
1 Tbls. Honey
4 oz. tomato sauce
1 large onion, quartered, sliced
1 large carrot, cut in ½-inch slices
3 cloves garlic, thinly sliced
heat olive oil in skillet over med-high heat
Rub roast with paprika and steak rub into all sides. Cook roast in skillet for about 5 minutes on each side to brown. Put onion, carrots, and garlic in bottom of slow cooker and place roast on top. Pour the broth/wine mixture into the hot skillet and use spatula to scrape up any browned bits; pour over roast in slow cooker. Cover and cook on HIGH for 1 hour. Rdeuce to LOW and cook for 7 to 9 hours longer, or leave on HIGH and cook for 3 ½ to 4 ½ hours.
2 tsp. Hungarian paprika
2tsp. Monterey Steak Rub
2 Tbls. Olive oil
½ cup beef broth
½ c. red wine
3 Tbls. Balsamic vinegar
1 Tbls. Honey
4 oz. tomato sauce
1 large onion, quartered, sliced
1 large carrot, cut in ½-inch slices
3 cloves garlic, thinly sliced
heat olive oil in skillet over med-high heat
Rub roast with paprika and steak rub into all sides. Cook roast in skillet for about 5 minutes on each side to brown. Put onion, carrots, and garlic in bottom of slow cooker and place roast on top. Pour the broth/wine mixture into the hot skillet and use spatula to scrape up any browned bits; pour over roast in slow cooker. Cover and cook on HIGH for 1 hour. Rdeuce to LOW and cook for 7 to 9 hours longer, or leave on HIGH and cook for 3 ½ to 4 ½ hours.
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