This is a dish you serve warm but is yummmy!
1 box bowtie pasta
2-3 chicken breasts, diced
1 bag frozen california veggies
Butter
Olive Oil
Lemon Pepper seasoning.
Cook bowtie pasta according to directions. Cook chicken with olive oil and season with lemon pepper in large skillet. Warm veggies up (I sometimes chopp them into smaller peices). Drain noodles and add to chicken along with about 2 TBSP butter. Mix around and add veggies then add more Lemon pepper seasoning. Once warm and coated with butter. Serve.
Saturday, June 11, 2011
Lemon Chicken
This is one of my favorite chicken recipes.
4 skinless chicken breasts
1/2 c. flour
1/4c. butter
2 tsp chopped garlic
1 cup apple juice
1/2 tsp pepper
1 TBSP Lrg. Capers
2 TBSP lemon juice
Coat chicken with flour. Heat butter over medium heat. Cook chicken and garlic in margarine 4-6 minuts, turning once until chicken is brown. Add juices; sprinkle with pepper. Heat until hot. Sprinkle with capers. (If you haven't tried capers before you will love them and might want to add more, I usually do)
4 skinless chicken breasts
1/2 c. flour
1/4c. butter
2 tsp chopped garlic
1 cup apple juice
1/2 tsp pepper
1 TBSP Lrg. Capers
2 TBSP lemon juice
Coat chicken with flour. Heat butter over medium heat. Cook chicken and garlic in margarine 4-6 minuts, turning once until chicken is brown. Add juices; sprinkle with pepper. Heat until hot. Sprinkle with capers. (If you haven't tried capers before you will love them and might want to add more, I usually do)
Lettuce Wraps
These are Yummy Lettuce Wraps from my friend Dawn.
2-3 chicken breast cooked and chopped
1/2-3/4 bag mini carrots, chopped fine
2-3 green onions slices
mushrooms (opt.) finely chopped
1 pkg ramen noodles
Garlic powder
Seaseme Seed oil
Soy Sauce
Peanut Sauce- (House of Tsang Bangkok Padang) (available at target or smiths)
Saute veggies in extra virgin olive oil. Boil broken ramen noodles for 1 min. Then drain. Add to saute a few shakes of garlic, seaseme seed oil and soy sauce. Then add chicken. Mix well and serve on lettuce leaves. Top with peanut sauce. (warning peanut sauce is yummy but has a kick to it)
2-3 chicken breast cooked and chopped
1/2-3/4 bag mini carrots, chopped fine
2-3 green onions slices
mushrooms (opt.) finely chopped
1 pkg ramen noodles
Garlic powder
Seaseme Seed oil
Soy Sauce
Peanut Sauce- (House of Tsang Bangkok Padang) (available at target or smiths)
Saute veggies in extra virgin olive oil. Boil broken ramen noodles for 1 min. Then drain. Add to saute a few shakes of garlic, seaseme seed oil and soy sauce. Then add chicken. Mix well and serve on lettuce leaves. Top with peanut sauce. (warning peanut sauce is yummy but has a kick to it)
Rice and Bean Casserole
I found this on back of a cheese bag. We had it and it was a nice, easy meatless dinner.
Rice and Bean Casserole
1 small onion, chopped
1 tbsp oil (I used olive oil)
1 tsp chopped garlic
1 tsp oregano
3/4 tsp cumin
1 can (15oz.) diced tomatoes (I pureed them in my processer so my kids wouldn't complain)
1 can balck beans, rinsed and drained.
1 cup rice, uncooked
2 cups shredded colby jack cheese
In large skillet sauted onion in oil. Add garlic, oregano, cumin, tomatoes, and beans to onion. Cover and cook on med. heat. Cook rice according to package. Add rice and mix well. Then add cheese and mix well until cheese has melted. Serve with tortilla chips. (we just dipped our chips in and enjoyed)
Rice and Bean Casserole
1 small onion, chopped
1 tbsp oil (I used olive oil)
1 tsp chopped garlic
1 tsp oregano
3/4 tsp cumin
1 can (15oz.) diced tomatoes (I pureed them in my processer so my kids wouldn't complain)
1 can balck beans, rinsed and drained.
1 cup rice, uncooked
2 cups shredded colby jack cheese
In large skillet sauted onion in oil. Add garlic, oregano, cumin, tomatoes, and beans to onion. Cover and cook on med. heat. Cook rice according to package. Add rice and mix well. Then add cheese and mix well until cheese has melted. Serve with tortilla chips. (we just dipped our chips in and enjoyed)
Monday, February 7, 2011
Chocolate Chunk Banana Muffin
3/4 c Wheat flour (I actually used 1/2 c wheat and 1/4 white flour)
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/4 c sugar
2 1-2 ripe bananas, mashed
3 tbsp butter melted
1 egg
1/4 c choco chips
2 tbsp chocolate almond spread (such as nutella)
Heat oven to 400 and either grease a muffin pan or use muffin papers.
Mix dry ingredients. Add mashed bananas, butter, and egg. Mix well then add chocolate chips. Pour into muffin tins. Using a spoon swirl some the the nutella spread (I heated it so it would spread better) on top of each muffin. Bake for about 15 minutes or until knife comes out clean.
PS 3 out 4 kids love them. You can't beat that.
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/4 c sugar
2 1-2 ripe bananas, mashed
3 tbsp butter melted
1 egg
1/4 c choco chips
2 tbsp chocolate almond spread (such as nutella)
Heat oven to 400 and either grease a muffin pan or use muffin papers.
Mix dry ingredients. Add mashed bananas, butter, and egg. Mix well then add chocolate chips. Pour into muffin tins. Using a spoon swirl some the the nutella spread (I heated it so it would spread better) on top of each muffin. Bake for about 15 minutes or until knife comes out clean.
PS 3 out 4 kids love them. You can't beat that.
Thursday, February 3, 2011
Herbed Lime Chicken
I made this the other night and it was sooo good. Chad only wants me to make this kind
1 bottle fat-free Italian Salad dressing (i just used what I had on hand)
1/2 Cup Lime juice
1 lime halved and sliced, (didn't use)
3 garlic cloves minced
1 tsp dried thyme
1 lbs boneless skinless chicken breasts
In bowl add 1st five ingredients. Remove 1/2 cup for basting; cover and refridgerate for later. Pour remaining marinade into a container and add chicken for marinating. Refridgerate for 8 hours.
Drain and throw out marinade. Grill chicken then a few minutes before done bast chicken with reserve marinade occasionally until done. Enjoy!
(this came from Taste of Homes Everyday Light meals)
1 bottle fat-free Italian Salad dressing (i just used what I had on hand)
1/2 Cup Lime juice
1 lime halved and sliced, (didn't use)
3 garlic cloves minced
1 tsp dried thyme
1 lbs boneless skinless chicken breasts
In bowl add 1st five ingredients. Remove 1/2 cup for basting; cover and refridgerate for later. Pour remaining marinade into a container and add chicken for marinating. Refridgerate for 8 hours.
Drain and throw out marinade. Grill chicken then a few minutes before done bast chicken with reserve marinade occasionally until done. Enjoy!
(this came from Taste of Homes Everyday Light meals)
Thursday, January 6, 2011
White Chili Chicken
We had this for dinner last night and Chad and I loved it!
2 cans Northern Beans, rinsed and drained
3 cups shredded chicken
7 cups chicken broth
1 can Rotel (mild)
1 chopped onion
4 piecs of garlic clove- chopped
1/4 tsp salt
1/4 tsp pepper
1/2 tsp ground cumin
1 tsp dried oregano
1 tsp parsley
For my picky eaters I pureed the rotel, onion and garlic. Combine everything in crockpot and cook on low for 8 hours. (I spray my crockpot with pam, which makes for an easy cleanup). About 10 mins. before ready to serve add a few large handfuls of colbyjack cheese and about 2 tablespoons of sour cream. Turn on high and stir a few times until melted. Then serve.
2 cans Northern Beans, rinsed and drained
3 cups shredded chicken
7 cups chicken broth
1 can Rotel (mild)
1 chopped onion
4 piecs of garlic clove- chopped
1/4 tsp salt
1/4 tsp pepper
1/2 tsp ground cumin
1 tsp dried oregano
1 tsp parsley
For my picky eaters I pureed the rotel, onion and garlic. Combine everything in crockpot and cook on low for 8 hours. (I spray my crockpot with pam, which makes for an easy cleanup). About 10 mins. before ready to serve add a few large handfuls of colbyjack cheese and about 2 tablespoons of sour cream. Turn on high and stir a few times until melted. Then serve.
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