Soft Shell Tacos (12)
Brown and drain burger and add Taco seasoning as per the
Spoon meat onto shell, add cheese. Microwave for 20 – 25
Alterniative, swap shells for corn chips for Taco Salad
Chicken Alfredo (5-6)
Stir fry chicken cubes in a fry pan with a splash of veg. oil. Cook linguini in a large kettle. Strain peas. Drain linguini and return it to the kettle and mix with all other ingredients. Stir until well coated.
Spaghetti & Meatballs (4-5)
Boll Spaghetti as directed. Mix sauce, mushrooms, and half bag of meatballs into a saucepan and cook on medium heat until boiling (splattering) reduce heat to medium low. After you strain spaghetti, return to pan and stir in 2 Tbl spoons of veg oil. Stir. Spaghetti will not stick together now.
Serves with garlic bread and Parisian cheese.
* Serve over Hoagies or hot dog buns for Meatball Subs!
BEEF AND RICE STROGANOFF SKILLET
COLORFUL HAMBURGER RICE
In a large Dutch oven or kettle, brown beef and onion. Drain any fat. Add all remaining ingredients except for last two. Bring to a boil. Reduce heat and simmer
Spicy Chicken Fried Rice with PeanutsThis aromatic rice dish is a meal-in-a-bowl you can really cozy up with. It is chock-full of tasty treasures—sweet bell peppers, crunchy water chestnuts, peanuts, and chunks of chicken, all stir-fried with just the right spicy kick. Made with a fraction of the oil typically used, you certainly won’t miss the grease—or the extra calories.
In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, and
chili flakes until the sugar is dissolved. Heat the canola oil in a very large
skillet or wok over high heat. Add the onion, scallions, and bell peppers and
cook until they begin to soften, about 2 minutes. add the garlic and ginger and
cook for 1 minute. Add the water chestnuts, chicken, and rice and cook until
heated through, about 5 minutes. Stir in the soy sauce mixture and toss to coat
evenly. Garnish with the peanuts and serve.
Creamy Chicken Broccoli Noodles
Cook noodles in saucepan according to package directions. Add seasoning. Stir in chicken and broccoli. Drain off most of liquid. Stir in soup and milk. Heat through, stirring often. Add tomatoes and enjoy. 4 servings.
Shrimp Boil (from Parents magazine)
Prep time 5 minutes, cooking time 25 minutes
In large saucepot bring broth, vinegar, Worcestershire and
spices to boil. Reduce heat, cover and simmer 5 minutes.
294 cal, 24 g pro, 2 g fat, 44 g carb, 499 mg sod, 140 mg chol.
Cut up veggies, cook eggs and put in the flour shell. Will also have a fruit with this meal
Macaroni & Cheese w/ Hot Dogs
Hamburger, Green Bean, Tomato Soup Hotdish
Brown beef in skillet. While browning add salt, pepper and minced
Quick Chili Rice Skillet Casserole
Brown beef and onion in skillet. Add spices, corn, green pepper, tomato sauce and water. Cover and bring to a full boil, stirring occasionally. Stir in rice, reduce heat and simmer 10 minutes. Sprinkle with cheese, or cover with cheese slices and let melt. Serve.
I serve this with jello made with fruit, or a salad.
In a skillet, brown the meat and onions. Drain the excess fat. Add the remaining ingredients and stir to mix. Cover and simmer for 30 minutes. Serve hot on hamburger buns.
Cream Beef On Toast
Heat margarine in saucepan over low heat until melted. Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
When white sauce is thickened, add strips of beef. Serve over toast.
I usually triple the white sauce recipe & use 2 packages of beef. We have peas with this as they are good in the sauce too. You can also substitute tuna for the beef.
Chicken White Bean Chili
Cook chicken with salt & pepper (go light on the salt as most of the ingredients have salt added).
Add fresh mushrooms. Add beans, gravy & salsa.
When all cooked
together, slowly add Mexican shredded cheese, stirring constantly or
cheese will clump together. Simmer. Serve.
Teriyaki Chicken with Cucumbers 4 Servings. From Better Homes & Gardens
Marinate chicken in next 5 ingredients on the list for 30 or more minutes.
In a medium bowl, combine the vinegar, sugar, salt and crushed red pepper. Add cucumber slices. Cover and chill until serving time.
Cook chicken in hot oil in non stick skillet over medium heat for 10-12 minutes. Remove chicken and cut into bite-size strips.
Arrange cucumbers on plate, top with chicken, garnish with red sarrano peppers if desired.
180 cal., 7 g. total fat (1 g. sat. fat), 59 mg chol., 573 mg sodium, 6 g. carbo, 1 g. fiber, 23 g. protein
Shrimp Quesadillas with Avocado Salad
Mix salad ingredients and refrigerate until serving time.
Saute green onions in olive oil, garlic, juice and spices over medium heat for about 5 minutes. Add shrimp, stir until pink. Chop shrimp into bite size pieces. Remove from heat.
Place a tortilla in a clean skillet, top with half the cheeses, add shrimp mixture, remaining cheese and top with another tortilla. Heat over medium heat until cheese is melted, turning once. Cut quesadilla into wedges and serve with salad.
Lemon-Pepper Chicken 2 servings
Shake chicken with flour and cracked pepper in bag. Cook chicken in 2 tsp oil in skillet for 6 minutes, turning once. Remove.
Cook zucchini in remaining oil in skillet 3 minutes. Stir in onion, salt, pepper; cook 2 minutes or until zucchini is tender. Transfer to platter.
Mix wine, lemon juice and cornstarch in bowl. Add along with chicken to skillet, cook 1 – 2 minutes or until sauce is thickened. Add chicken to zucchini on platter, spoon sauce over.
Calories 274, Protein 26 g, Fat 12 g, Carbs 14 g, Sodium 334 mg, Chol. 63 mg
Chicken Breasts Diane 4 servings – from Great American Recipes
Place chicken in ziplock and pound slightly with a mallet. Sprinkle with salt and pepper. Heat 1 Tbsp each of butter and oil in large skillet. Cook chicken over high heat for 4 minutes each side. Transfer to warm serving platter.
Add chives or green onions, lime juice and booze if used, parsley and mustard to skillet. Cook 15 seconds, whisking constantly. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil.
Pour sauce over chicken, serve immediately.
Calories 409, Protein 44.2 g, Fat 24.2 g, Carbs 0.9 g, Sodium 580 mg
SAUSAGE, KALE, AND POTATO SOUP
Prep Time: 5 Minutes
Cook Time: 40 Minutes
Prepare the kale and set it aside.
In a medium pot boil sliced potatoes until tender. Drain and set aside.
In a large pot, crumble and brown the Italian sausage and add the carrots. Drain as much as the fat as you can. Stir in the red pepper flakes, oregano, garlic, chicken broth, milk, and half-and-half. Simmer for 20 minutes.
Give it a taste and adjust seasonings as needed. Add the potatoes (and a splash of heavy cream for richness if you wish) then stir in the kale. Simmer an additional 20 minutes. Serve hot with crusty bread, such as a slice from a French baguette purchased from Walmart.
CURRY BEEF WITH PEAS
Prep Time: 15 min.
Cook Time: 25 min.
Servings: 4 to 6
Mince the garlic, peel and grate the ginger. Use a vegetable peeler or scrape with a spoon to remove the peel of the ginger. Cook both with vegetable oil over medium heat for 2-3 minutes or until softened.
Add the curry powder, turmeric, and red pepper flakes. Stir and cook for about 1-2 minutes more. Add the beef and continue to cook until fully browned.
While the beef is cooking, peel the potato and then cut into small cubes. Once the beef is fully cooked, add the cubed potatoes, beef broth, and flour. Allow the whole skillet to simmer, stirring occasionally, until the potatoes have softened and most of the moisture has evaporated off (about 15 minutes). If it gets too dry before the potatoes have finished cooking, simply add a little bit more water and continue cooking.
Once the potatoes are tender, stir in the frozen peas and heat through. Give it a taste and adjust the salt to your liking. Serve over rice or egg noodles.
SUPREME PIZZA BURGERS
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Combine ground beef, Italian sausage, and Italian seasoning in a bowl. Knead it together and form it into four large/thick patties. Fry the burgers on one side for several minutes, then turn the burgers. Lay 2 slices of cheese on each patty, followed by several slices of pepperoni. Add a couple of thin slices of red onion, a slice of green bell pepper, a pile of black olives, and a pile of mushrooms. Spoon a little more marinara sauce on top, the lay another slice of cheese on top of all the fillings. Place the lid on the skillet and allow burger to cook all the way through while the cheese melts and the pepperoni warms.
Split the rolls and toast them in butter in a skillet until nice and golden and crisp. Spread both halves with marinara sauce and sprinkle the sauce with Parmesan.
Lay the patties on the bottom buns, then top with the top buns. Serve immediately.
Glarner Rösti Potatoes [National dish of Switzerland and my hometown of New Glarus]
Ingredients (for 4 people)
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Peel and grate the parboiled potatoes. Chop the onions finely and fry gently in the melted butter until they are pale gold but not brown. Add the grated potato, season and allow to brown over a higher heat. Shortly before the Rösti is ready, add the thinly sliced Swiss cheese. As soon as it begins to melt pour the coffee over the top. Serve immediately.
Bow Tie Pasta with Pancetta and Leeks
Prep Time: 7 Minutes
Cook Time: 12 Minutes
Cook pasta and set aside. Reserve 1/2 cup of pasta water.
Saute chopped pancetta until fat is rendered and it starts to brown. Add sliced leeks and cook for 8 minutes. Pour in wine, then cook an additional 1-2 minutes, until reduced. Reduce heat to low, then pour in cream. Add salt and pepper to taste. Stir in Parmesan shavings. Toss in pasta, adding a little pasta water to thin as needed. Serve with Parmesan shavings over the top. Serve immediately.
Heat oil and brown beef and the chili powder,
coriander, cumin, and salt
Sausage and Peppers
Heat sausages in a large skillet
*I like to have it just like this, but this also makes a nice sandwich if you add it to a roll
Peel and devein the shrimp
Brown ground beef & onion together. Add other ingredients for sauce. Simmer until warm. Add cooked noodles.
In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, & ground ginger. Set aside.
Heat oil in a large skillet over med-high heat. Stir in green onions & garlic; cook 30 seconds. Stir in shrimp & toss to coat with oil. Stir in sauce. Cook & stir until sauce is bubbly & thickened.
Serve over rice.
*Note: I double the sauce and put ½ bag frozen stir fry vegetables from Wal-Mart in it.
Country Fried Steak, Fried Potatoes, & Green Beans with Cheese *(I boil potatoes the day before)
Country Fried Steak
In a plastic bowl or bag, combine flour, salt & pepper. Place buttermilk in a shallow bowl. Place saltine crumbs in a plastic bag or bowl. Coat steaks with flour mixture, then dip into buttermilk & coat with crumbs. In a large skillet over med-high heat, cook steaks in hot oil for 2-3 min per side or until golden brown & cooked to desired doneness. Remove & keep warm. Add soup & milk to skillet; bring to a boil, stirring to loosen browned bits from pan.
Boil potatoes. Slice & fry on med-high heat in oil & butter. Season with salt & pepper.
Green Beans with Cheese
Warm up a can of French cut green beans, drain. Add sliced Velveeta and stir until cheese is melted.
Preheat oven to 350 degrees.
Spread some of the sour cream mixture on tortilla shell, then some of the chicken & roll up. Heat until hot. Put cheddar cheese on top & put back in the oven until melted.
Serve with Spanish Rice, if desired.(I used Zatarain’s)
Spinach & Feta Pasta
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.
Meanwhile, heat olive oil in a large skillet over med-high heat; add onion & garlic, and cook until golden brown. Mix in tomatoes, mushrooms, & spinach. Season with salt & pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through & spinach is wilted. Reduce heat to medium, stir in pasta & feta cheese, cook until heated through.
Serve with garlic bread.
*Brown hamburger & drain off any grease.
*Cook & drain noodles.
*Add pizza sauce, pepperoni, noodles & cheese to hamburger & mix all together.
*Great with French bread and a salad or vegetable.
Hamburger rice with crunchy things
*Brown hamburger, drain off any grease.
*Cook 2 cups minute rice per directions.
*Add soup, soy sauce, & rice to cook hamburger, mix all together & add chow mien noodles.
Brown 2 lbs hamburger, drain off any grease.
*Simmer to blend flavors & serve over buns.
Chicken - Asparagus Stir Fry
spritz fry pan or wok with Pam (or other oil if
Pam's not around)
Homemade Hamburger Helper
Cook 1 to 2 lbs. hamburger. Add
chopped onion if desired
In separate pot cook 1 bag of egg noodles (drain)
Combine all together
Serve with cooked veggies & garlic bread
Espresso Rubbed Steak with Green Chili Pesto (6 servings) From Ginny Jamruszka-Misner
Score both sides of steak by making diagonal cuts in a diamond pattern. In a small bowl, combine spices and rub into steak. Coat a skillet with cooking spray, heat over medium high heat until very hot. Add steak. Reduce to medium heat and cook 12-14 minutes for medium rare (145o), turning once ½ way through. Transfer to cutting board and cover loosely with foil to keep warm.
Halve peppers, remove seeds, stems and veins. Coarsely chop. Add all pesto ingredients except oil to food processor and process until finely chopped. Add olive oil to make a coarse paste.
Thinly slice steak against grain and pass with pesto.
Chicken Salad Canton (2 servings)
Dip fresh snow peas in boiling water for 30 seconds. Cool. Drain tomatoes, reserving ¼ cup liquid. Combine reserved liquid with oil, vinegar and soy sauce; toss with tomatoes and remaining ingredients. Season to taste with pepper and sesame seeds if desired.
Ranch Chicken Fajitas
Cook the chicken in a skillet with a couple of tablespoons of oil. Cook til starting to brown a little. Add ranch to the skillet. Simmer chicken in the ranch until the chicken is cooked thru. Heat tortillas. Serve chicken on tortillas with cheese, peppers, and extra dressing. Can add other veggies too as you like!! Yum!
Macho Malvo Mix (or just Malvos)
Not sure where the name comes from, but it's an easy meal and one the family asks for often..
Brown burger, add remaining ingredients and simmer til heated thru.
Serve taco salad style with:
In large skillet saute onion and pepper in oil until soft. Add garlic, tomatoes and rice. Saute for a few more minutes. Add ham and pepperoni or sausage and broth. Bring to a boil. Add spices. Cover and cook over low heat for 20 minutes. Add shrimp and cook until pink.
563 Calories, 37 g Protein, 43 g Carbohydrates, 168 mg Sodium, 27 g Fat, 166 mg Cholesterol
Melt butter in medium saucepan. Stir in 1 Tbsp flour. Gradually stir in broth. Cook over medium heat, stirring until thickened and bubbly. Cook and stir for one more minute. Mix remaining 2 Tbsp of flour, sour cream and chilies. Add to saucepan and cook and stir for one minute more.
Serve warm over any type of burritos.
Grilled Pork Loin Filets on Latin-Style Salad (4 servings)
Rub salt, pepper and cumin into meat.
Whisk dressing ingredients.
Blanch the corn for 2 minutes in boiling, salted water. Cool with cold water and slice kernels off cobs. Add remaining salad ingredients.
Grill the meat over medium heat. Sear on one side, turn and cook to desired doneness. Remove from grill and cover loosely with foil for 5 minutes.
Pour enough dressing over salad to moisten. Toss well. Divide salad among plates, top with a pork filet.
763 Calories, 46 g Protein, 47 g Fat, 43 g Carbs, 7 g Fiber, 126 mg Sodium
Teriyaki Chicken w/ Toasted Cashews
Cube the chicken and marinade with teriyaki in a bowl
Pesto Chicken Florentine ( www.allrecipes.com )
Thai Chicken Noodle Soup ( www.allrecipes.com )
Place chicken breasts and broth in to a stockpot or Dutch oven. Bring to a boil and let simmer for about 20 minutes, or until chicken is cooked through. Remove the chicken from the broth and set aside to cool.
Put the leeks and carrots into the pot and simmer them for 10 minutes, or until tender. Shred the cooled chicken in to bite sized pieces and return it to the pot. Add the cabbage and egg noodles and cook another 5 minutes or until the noodles are soft. The soup should be thick like a stew. Serve hot and flavor to taste with Thai chili sauce.
Potato Leek Soup (tweaked from a Martha Stewart Recipe)
Heat olive oil and butter in a medium stockpot. Add green onions, leeks and garlic and sauté until slightly browned.
Add potatoes, broth, spices. Bring mixture to a boil, and then reduce to a gentle simmer. Cook until potatoes are very tender, about 40 minutes.
Mash potatoes in the pot with a potato masher. Add bacon. Slowly stir in milk and cream. Serve hot.
Best Thai Coconut Soup www.allrecipes.com
Original recipe makes 8 servings
Teriyaki Beef & Mushroom Stir Fry
Marinade beef in teriyaki for at least an hour (I did 4)
Stir fry beef and teriyaki over medium heat until beef is cooked.
Put beef and sauce in a bowl and set aside.
When I do this again, I will add either peanuts or cashew at the same time as the Bok Choy.
Heat olive oil and butter in a medium stockpot. Add onions and garlic and sauté until slightly browned.
Add potatoes, broth,
spices. Bring mixture to a boil, and then reduce to
a gentle simmer. Cook until potatoes are very
tender, about 40 minutes. Strain broth into a new
pot with a colander.
Slowly stir in half & half. Serve hot.
Broccoli & Chicken Ramon
Boil one quart of water. Add Chicken, Broccoli and flavor packets and boil
for 4 minutes.
Orange Rosemary Sorbet / Sherbet (pictured)
Can be served with a slotted spoon for a nacho like experience, but better as a soup.
Bring a pot of water to a boil over
medium heat, and stir in the rhubarb; simmer for 2 minutes to blanch. Drain in a
colander set in the sink, and let cool.
Mexican Zucchini Cheese Soup
Sweet and Spicy Chards
Thai Chicken Curry with Pineapple
sprinkle toasted coconut on after serving.
Calcutta Chicken Curry (4 servings, kind of spicy)
2 Tbsp olive oil
1 tsp minced garlic
1 pound skinless, boneless chicken breasts, cubed
1 large red bell pepper, cut into thin strips
10 ¾ oz. can Cream of Asparagus soup
1 cup coconut milk
½ cup chicken broth
¼ cup fresh cilantro, chopped
1 tsp grated fresh gingerroot (optional)
½ tsp crushed red pepper
1 ½ tsp curry powder
Garnish: chopped peanuts and cilantro
Heat oil in large skillet. Add garlic and cook over medium-high heat 30 seconds. Add chicken and pepper strips and cook 5 minutes, stirring a few times.
Stir in soup, coconut milk and broth. Bring to a simmer, reduce heat and simmer 2 minutes. Stir in cilantro, gingerroot, red pepper and curry powder. Simmer uncovered 5 minutes, until chicken is tender and flavors are blended.
Serve over rice or pasta, garnish with cilantro and peanuts.