NEED:
12 ounces salmon fillets (approximately 4 fillets)
2 teaspoons garlic powder
4 tablespoons low-sodium teriyaki sauce
8 cups baby spinach, rinsed and dried
1 pint grape tomatoes, sliced in half
1 cup thinly sliced red onion
1 cup thinly sliced yellow bell pepper
3 ounces crumbled, reduced-fat feta cheese (if you are not a fan of feta--cheese of your choice)
2 cups fresh blackberries, rinsed and dried
1/4 cup soy nuts-optional
4 tablespoons balsamic vinegar
Preheat broiler on high heat. Line baking sheet with foil and spray with cooking spray. Arrange salmon fillets on baking sheet; sprinkle on top with half the garlic powder and drizzle with half the teriyaki sauce. Broil 10 minutes; remove from oven, sprinkle with remaining garlic powder and teriyaki sauce. Broil 10 minutes longer until cooked through. Combine spinach, tomatoes, onion and bell pepper in large bowl and toss to mix. Carefully fold in feta cheese, blackberries and soy nuts. Divide salad among four plates and top with salmon fillets. Just before serving, drizzle lightly with balsamic vinegar and toss to coat
Enjoy!
Sunday, March 30, 2008
Blackberry Roasted Chicken
NEED:
2 cups blackberries, washed and drained
2 chicken breasts, split (skin on, bone in)
1 lemon, sliced thin
2 teaspoons rosemary(more if needed)
Garlic salt
Rinse and dry chicken. Carefully lift skin of chicken and rub, lightly with 1 rosemary, stuff with 1/4 of blackberries, and 1/4 of lemon slices. Sprinkle with garlic salt.
Oven at 350° Bake for about 45 minutes, until golden brown.
Enjoy!
2 cups blackberries, washed and drained
2 chicken breasts, split (skin on, bone in)
1 lemon, sliced thin
2 teaspoons rosemary(more if needed)
Garlic salt
Rinse and dry chicken. Carefully lift skin of chicken and rub, lightly with 1 rosemary, stuff with 1/4 of blackberries, and 1/4 of lemon slices. Sprinkle with garlic salt.
Oven at 350° Bake for about 45 minutes, until golden brown.
Enjoy!
Blackberry Honey Mustard Chicken Salad
I have recently found a great little place to eat in a city not too far from here. They make the best Blackberry Chicken Salad. They finally let me have the recipe. This is great.
NEED:
5 cups Chicken breast, cooked, chopped
2 cups Celery, sliced
1 cup Pineapple chunks, drained
1 small can Mandarin oranges, drained
1 lb. or to taste White or purple seedless grapes
1 cup Pecans, toasted, chopped
3/4 cup Blackberry Honey Mustard Pretzel Dip ( in our local store...by regular jelly..you can find this..if your store does not carry it...take blackberries and mash them ( I have tried blackberry preserves ( no sugar added ) and that works great too) and honey mustard and blend to your tastes.
3/4 cup Mayonnaise
In a large bowl, combine chicken, celery, grapes, pineapple, oranges and pecans.
In a small bowl, combine mayonnaise and Blackberry Honey Mustard Pretzel Dip. Toss with chicken mixture. Chill. Serves 8.
NEED:
5 cups Chicken breast, cooked, chopped
2 cups Celery, sliced
1 cup Pineapple chunks, drained
1 small can Mandarin oranges, drained
1 lb. or to taste White or purple seedless grapes
1 cup Pecans, toasted, chopped
3/4 cup Blackberry Honey Mustard Pretzel Dip ( in our local store...by regular jelly..you can find this..if your store does not carry it...take blackberries and mash them ( I have tried blackberry preserves ( no sugar added ) and that works great too) and honey mustard and blend to your tastes.
3/4 cup Mayonnaise
In a large bowl, combine chicken, celery, grapes, pineapple, oranges and pecans.
In a small bowl, combine mayonnaise and Blackberry Honey Mustard Pretzel Dip. Toss with chicken mixture. Chill. Serves 8.
Rice
Right now I am very into rice. I nearly 99% of the time use instant rice. Even if you use long cooking rice you can do a few things to change it around.
First of all...I do not cook my rice in water. I use fat free chicken broth. It just adds a flavor that is great.
You can change rice to go with any main dish.
Saute chopped onion, shredded carrots and frozen peas ( frozen works best because they will be warmed through by the time the other items are tender) If using fresh peas, add when sauteed items are about 1/2 done. Add to cooked rice and stir.
You can cook broccoli and stir in.
Add a bit of soy sauce and ground ginger to the rice.
Add soy sauce and Asian spices.
You can add any veggies you like to create a great side. Just do not cook them with the rice. Always cook separately and stir in.
Be creative.
Enjoy!
First of all...I do not cook my rice in water. I use fat free chicken broth. It just adds a flavor that is great.
You can change rice to go with any main dish.
Saute chopped onion, shredded carrots and frozen peas ( frozen works best because they will be warmed through by the time the other items are tender) If using fresh peas, add when sauteed items are about 1/2 done. Add to cooked rice and stir.
You can cook broccoli and stir in.
Add a bit of soy sauce and ground ginger to the rice.
Add soy sauce and Asian spices.
You can add any veggies you like to create a great side. Just do not cook them with the rice. Always cook separately and stir in.
Be creative.
Enjoy!
Saturday, March 29, 2008
Baked Ziti
NEED:
2 lb. ground beef
1 large onion, chopped
1 jar (4 lb. 3 oz.)Mushroom Italian Sauce
1 box (16 oz.) tube-shaped pasta (Ziti), cooked and drained
3 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Cook beef and onion in sauce pot until browned. Pour off fat.
Stir in pasta sauce, Ziti and 2 cups mozzarella cheese. Spoon into 2 SPRAYED (12 1/2"x8 1/2"x2") pans. Top with remaining mozzarella and Parmesan.
Oven at 350°F. Bake for 30 min. or until hot.
Notes: This freezes very well.
To freeze, prepare Ziti but do not bake. Cover with foil and freeze. Bake frozen Ziti, uncovered, at 350°F. for 1 hr. or until hot. Or refrigerate 24 hr. to thaw. Bake thawed Ziti, uncovered, at 350°F. for 45 min. or until hot
Enjoy!
2 lb. ground beef
1 large onion, chopped
1 jar (4 lb. 3 oz.)Mushroom Italian Sauce
1 box (16 oz.) tube-shaped pasta (Ziti), cooked and drained
3 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Cook beef and onion in sauce pot until browned. Pour off fat.
Stir in pasta sauce, Ziti and 2 cups mozzarella cheese. Spoon into 2 SPRAYED (12 1/2"x8 1/2"x2") pans. Top with remaining mozzarella and Parmesan.
Oven at 350°F. Bake for 30 min. or until hot.
Notes: This freezes very well.
To freeze, prepare Ziti but do not bake. Cover with foil and freeze. Bake frozen Ziti, uncovered, at 350°F. for 1 hr. or until hot. Or refrigerate 24 hr. to thaw. Bake thawed Ziti, uncovered, at 350°F. for 45 min. or until hot
Enjoy!
Quick and Easy Beef and Mushrooms
NEED:
6 oz. mushrooms, sliced (about 2 cups)
1 medium onion, chopped (about 1/2 cup)
3/4 pound boneless beef sirloin steak, 3/4-inch thick, cut into strips
1 can (10 3/4 ounces) Condensed Cream of Mushroom Soup
1/4 cup water
2 tbsp. Dijon-style mustard
4 cups hot cooked rice, cooked without salt
Chopped fresh parsley (optional)
Spray a 10-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the mushrooms and onion and cook until tender. Remove the vegetables and set aside. Remove the skillet from the heat.
Spray the skillet with the cooking spray. Add the beef and cook until it's well browned and the juices evaporate, stirring often.
Stir the soup, water, mustard and vegetables into the skillet and cook until the mixture is hot. Toss the rice with the parsley, if desired. Serve the beef with the rice.
***To make slicing easier, freeze beef for 1 hour.
Enjoy!
6 oz. mushrooms, sliced (about 2 cups)
1 medium onion, chopped (about 1/2 cup)
3/4 pound boneless beef sirloin steak, 3/4-inch thick, cut into strips
1 can (10 3/4 ounces) Condensed Cream of Mushroom Soup
1/4 cup water
2 tbsp. Dijon-style mustard
4 cups hot cooked rice, cooked without salt
Chopped fresh parsley (optional)
Spray a 10-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the mushrooms and onion and cook until tender. Remove the vegetables and set aside. Remove the skillet from the heat.
Spray the skillet with the cooking spray. Add the beef and cook until it's well browned and the juices evaporate, stirring often.
Stir the soup, water, mustard and vegetables into the skillet and cook until the mixture is hot. Toss the rice with the parsley, if desired. Serve the beef with the rice.
***To make slicing easier, freeze beef for 1 hour.
Enjoy!
Friday, March 28, 2008
Chicken with Angel Hair Pasta
NEED:
1 pound skinless, boneless chicken breasts
1 pound box of angel hair pasta, cooked
1 cup ranch dressing
1 cup Parmesan cheese
2 tablespoon butter
1 cup light cream
1 cup frozen peas or pea pods, cooked
Parsley (to garnish) Optional
Sprinkle chicken with garlic powder and pepper to taste. Grill on George Foreman (or other) grill while pasta is cooking. Can use a stove top grill pan. Meanwhile, melt butter in saucepan; add cream and Parmesan cheese, heating and stirring until the cheese is melted. Add dressing; heat through. Stir in desired amount of the cooked and drained pasta. (Do not rinse pasta, so the sauce will stick to it better.) Cut the chicken in bite-size pieces and add to the spaghetti mixture; add cooked pea pods and or peas; garnish with parsley.
Notes: Chicken is more flavorful when grilled or broiled. I just add garlic powder and pepper to the chicken before grilling.
If you grill the chicken on Foreman it will be done it about 5 to 7 minutes. Cut a small slice in the thickest part to check ..if its pink..continue cooking. If you use a stove top grill pan it takes closer to 15 minutes, depending on thickness of chicken.
Enjoy!
1 pound skinless, boneless chicken breasts
1 pound box of angel hair pasta, cooked
1 cup ranch dressing
1 cup Parmesan cheese
2 tablespoon butter
1 cup light cream
1 cup frozen peas or pea pods, cooked
Parsley (to garnish) Optional
Sprinkle chicken with garlic powder and pepper to taste. Grill on George Foreman (or other) grill while pasta is cooking. Can use a stove top grill pan. Meanwhile, melt butter in saucepan; add cream and Parmesan cheese, heating and stirring until the cheese is melted. Add dressing; heat through. Stir in desired amount of the cooked and drained pasta. (Do not rinse pasta, so the sauce will stick to it better.) Cut the chicken in bite-size pieces and add to the spaghetti mixture; add cooked pea pods and or peas; garnish with parsley.
Notes: Chicken is more flavorful when grilled or broiled. I just add garlic powder and pepper to the chicken before grilling.
If you grill the chicken on Foreman it will be done it about 5 to 7 minutes. Cut a small slice in the thickest part to check ..if its pink..continue cooking. If you use a stove top grill pan it takes closer to 15 minutes, depending on thickness of chicken.
Enjoy!
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