10 oz frozen or fresh spinach (thawed & drained if frozen)
3 minced shallots
1/3 c chicken broth
pinch, nutmeg
2 T butter
4 tilipia fillets
1/2 c buttermilk (or substitute with low fat milk)
2 eggs, beaten
2 T. white, grated cheese (Romano or italian blend)
salt & pepper to taste
In large sauce pan over medium heat, combine spinach, shallots, broth, and nutmeg. Cook covered about 4 minutes, stirring occasionally.
Separately, in overproof skillet, heat butter over med-high heat. Spread butter around pan and top with spinach mixture and then tilipia fillets.
In small bowl, combine milk, eggs, and salt & pepper. Pour over mixture and top with grated cheese.
Preheat broiler to med-high heat. Broil skillet until sauce is browned and fish is cooked through, about 10 minutes. Turn skillet once or twice if necessary to ensure even browning and not over-browning. Remove from oven and rest 4 minutes.
This recipe is modified slightly from The $7 a Meal Quick & Easy Cookbook by Susan Irby, 2009
Showing posts with label entree. Show all posts
Showing posts with label entree. Show all posts
Wednesday, August 11, 2010
Friday, March 12, 2010
Chicken Fried Rice
This is straight from Paula Deen's Jan/Feb 2010 magazine. I can' take any credit, but I have to post it because I've been raving about it to so many friends that everyone wants the recipe. Since it's loaded with veggies, I just served it with egg rolls and fruit - a simple meal!
It makes enough to serve 8-10 people, so you may want to half the recipe unless you want left overs for a week!
3 boneless skinless chicken breasts, cut into bite size pieces
(cheater: I used canned chicken and just added it at the end to heat through!)
1/2 cup soy sauce, divided
2 T. sesame oil, divided
2 large eggs, beaten
1 1/2 cups chopped carrot
1 cup chopped celery
1 cup chopped onion
3 cloves garlic, minced
2 cups broccoli florets
1 (8oz) package sliced mushrooms
6 cups cooked & cooled rice (make the day before & put in refrig)
1 (8oz) can sliced water chestnuts, drained & rinsed
1 cup frozen green peas, thawed
1/4 tsp. crushed red pepper
Sesame seeds and chopped green onion for garnish
In medium bowl, combine chicken and 3 T. soy sauce. Let marinate while preparing other ingredients. Remove chicken from soy sauce & discard sauce.
In large pot or dutch oven, heat 1 T. oil over med-high heat. Add chicken and cook stirring occasionally, for about 6 minutes or until cooked through. Remove with slotted spoon, set aside & keep warm.
Add eggs, and cook for 2 minutes, stirring constantly, until scrambled. Remove from pan, set aside and keep warm.
Heat remaining oil. Add carrot, celery, onion & garlic, and 2 T. soy sauce. Cook for 4 minutes, stirring occasionally. Add broccoli and mushrooms, and cook for 5 minutes until tender.
Stir in rice, water chestnuts, peas, red pepper, cooked chicken and any juices, scrambled eggs, and remaining 3 T. soy sauce.
Garnish with sesame seeds and green onion, if desired, and serve immediately. Store leftovers in refrigerated in air-tight container.
It makes enough to serve 8-10 people, so you may want to half the recipe unless you want left overs for a week!
3 boneless skinless chicken breasts, cut into bite size pieces
(cheater: I used canned chicken and just added it at the end to heat through!)
1/2 cup soy sauce, divided
2 T. sesame oil, divided
2 large eggs, beaten
1 1/2 cups chopped carrot
1 cup chopped celery
1 cup chopped onion
3 cloves garlic, minced
2 cups broccoli florets
1 (8oz) package sliced mushrooms
6 cups cooked & cooled rice (make the day before & put in refrig)
1 (8oz) can sliced water chestnuts, drained & rinsed
1 cup frozen green peas, thawed
1/4 tsp. crushed red pepper
Sesame seeds and chopped green onion for garnish
In medium bowl, combine chicken and 3 T. soy sauce. Let marinate while preparing other ingredients. Remove chicken from soy sauce & discard sauce.
In large pot or dutch oven, heat 1 T. oil over med-high heat. Add chicken and cook stirring occasionally, for about 6 minutes or until cooked through. Remove with slotted spoon, set aside & keep warm.
Add eggs, and cook for 2 minutes, stirring constantly, until scrambled. Remove from pan, set aside and keep warm.
Heat remaining oil. Add carrot, celery, onion & garlic, and 2 T. soy sauce. Cook for 4 minutes, stirring occasionally. Add broccoli and mushrooms, and cook for 5 minutes until tender.
Stir in rice, water chestnuts, peas, red pepper, cooked chicken and any juices, scrambled eggs, and remaining 3 T. soy sauce.
Garnish with sesame seeds and green onion, if desired, and serve immediately. Store leftovers in refrigerated in air-tight container.
Thursday, October 22, 2009
Aunt Sandra's Cold Mexican Chicken Salad
I remember Aunt Sandra serving this at a gathering at my sis-in-laws house one summer. I started to crave it a few days ago and shared half with a dear friend for a good lunch treat. It's delicious and refreshing. Also very healthy -- one of the few chicken salad recipes I know that doesn't require mayo. Enjoy!
3+ chicken breasts, cooked and shredded (I boil breasts, but Sandra cooked a whole chicken and pulled the juicy meat off the bones)
1/2 red onion, chopped
1/2 - 1 bell pepper, red or orange, chopped
10 oz bag frozen sweet corn, thawed
1 can black beans, drained and rinsed
1/4 - 1/3 cup cilantro, chopped
1/4 cup fresh squeezed lime juice
1 packet Good Seasoning dry Italian seasoning
Mix all ingredients and chill. Serve with crackers or tortilla chips.
(Note: if chilling for more than a few hours or overnight before serving, wait and add onion before serving so it doesn't overpower the other flavors.)
3+ chicken breasts, cooked and shredded (I boil breasts, but Sandra cooked a whole chicken and pulled the juicy meat off the bones)
1/2 red onion, chopped
1/2 - 1 bell pepper, red or orange, chopped
10 oz bag frozen sweet corn, thawed
1 can black beans, drained and rinsed
1/4 - 1/3 cup cilantro, chopped
1/4 cup fresh squeezed lime juice
1 packet Good Seasoning dry Italian seasoning
Mix all ingredients and chill. Serve with crackers or tortilla chips.
(Note: if chilling for more than a few hours or overnight before serving, wait and add onion before serving so it doesn't overpower the other flavors.)
Tuesday, October 13, 2009
Tomato-Cheese Spread
This is excellent - would make incredible grilled cheese sandwich! I served this spread with Wheat Thins as an appetizer and it was gobbled up.
1 (10oz) can diced tomatoes with green chilies, drained
1 cup mayo
1 tsp. worcestershire sauce
1/2 tsp. garlic salt
2 (8oz) blocks sharp cheddar cheese, shredded
3/4 cup chopped pecans
1 (4oz) jar chopped pimiento, drained
1/3 cup chopped green onion
In large bowl, combine tomatoes, mayo, worcestershire sauce, and garlic salt. Stir in cheese, pecans, pimiento, and green onion. Keep refrigerated until serving.
From page 58 of Cooking with Paula Deen Magazine, Sept/Oct 2009
1 (10oz) can diced tomatoes with green chilies, drained
1 cup mayo
1 tsp. worcestershire sauce
1/2 tsp. garlic salt
2 (8oz) blocks sharp cheddar cheese, shredded
3/4 cup chopped pecans
1 (4oz) jar chopped pimiento, drained
1/3 cup chopped green onion
In large bowl, combine tomatoes, mayo, worcestershire sauce, and garlic salt. Stir in cheese, pecans, pimiento, and green onion. Keep refrigerated until serving.
From page 58 of Cooking with Paula Deen Magazine, Sept/Oct 2009
Spinach, Broccoli and Ham Casserole
This casserole has a unique and very yummy taste. I know a few children who have eaten all of it even with the veggies (aka, "green stuff") in it. I baked and served this in 8 ramekin dishes.
3 T. butter
2 cloves garlic, minced
3 T. all purpose flour
1 (14.5 oz) can low-sodium chicken broth
1/2 tsp. salt
1/4 tsp. ground black pepper
1 (10.75 oz) can reduced-fat cream of mushroom soup
1 cup reduced-fat sour cream
2 cups broccoli florets, steamed until crisp-tender (I used micro-steam bag)
2 cups diced cooked ham
1 (14 oz) can quartered artichoke hearts, drained & chopped
1 (6 oz) package fresh baby spinach
1/2 (16oz) bag egg noodles, cooked according to package directions & kept warm
3/4 cup crushed baked potato chips
Preheat oven to 350 degrees. Spray 4 (2-cup) oven proof ramekins or an 11x7 baking dish with nonstick cooking spray.
In a large skillet, melt butter over medium-high heat. Add garlic and cook for 1 minute, stirring constantly. Whisk in flour, and cook for 2 more minutes whisking constantly. Stir in broth, salt and pepper; cook for 5-6 minutes or until slightly thickened. Add soup and sour cream, stirring until smooth. Add broccoli, ham, artichokes, and spinach and cook for 2-3 minutes until spinach is wilted. Remove from heat and stir in cooked egg noodles.
Spoon mixture evenly into desired dish. Sprinkle evenly with potato chips.
Bake for 25-30 minutes or until hot & bubbly. Serve immediately.
Makes 6-8 servings. From page 23 of Cooking with Paula Deen Magazine, Sept/Oct 2009
3 T. butter
2 cloves garlic, minced
3 T. all purpose flour
1 (14.5 oz) can low-sodium chicken broth
1/2 tsp. salt
1/4 tsp. ground black pepper
1 (10.75 oz) can reduced-fat cream of mushroom soup
1 cup reduced-fat sour cream
2 cups broccoli florets, steamed until crisp-tender (I used micro-steam bag)
2 cups diced cooked ham
1 (14 oz) can quartered artichoke hearts, drained & chopped
1 (6 oz) package fresh baby spinach
1/2 (16oz) bag egg noodles, cooked according to package directions & kept warm
3/4 cup crushed baked potato chips
Preheat oven to 350 degrees. Spray 4 (2-cup) oven proof ramekins or an 11x7 baking dish with nonstick cooking spray.
In a large skillet, melt butter over medium-high heat. Add garlic and cook for 1 minute, stirring constantly. Whisk in flour, and cook for 2 more minutes whisking constantly. Stir in broth, salt and pepper; cook for 5-6 minutes or until slightly thickened. Add soup and sour cream, stirring until smooth. Add broccoli, ham, artichokes, and spinach and cook for 2-3 minutes until spinach is wilted. Remove from heat and stir in cooked egg noodles.
Spoon mixture evenly into desired dish. Sprinkle evenly with potato chips.
Bake for 25-30 minutes or until hot & bubbly. Serve immediately.
Makes 6-8 servings. From page 23 of Cooking with Paula Deen Magazine, Sept/Oct 2009
Sunday, October 4, 2009
Mom's Vegetarian Chowder
My house smells great right now. Incredible. It smells delicious. It smells warm and yummy. My mom's Vegetarian Chowder is on the stove in a large pot. This is the perfect recipe for a chilly fall day. Enjoy!
1 cup chopped onion
1 1/2 cups chopped celery
2-3 T. margarine
1/4 cup flour
2 tsp. salt
1/8 tsp. pepper
3 cups milk
1 can great northern beans, drained & rinse until no bubbles
1 (16 oz) can whole kernel corn - do NOT drain
1 (16oz) can diced tomatoes, drained
1/4 lb. monterey jack or sharp cheddar cheese, shredded
Brown celery and onion in margarine in large pot until tender. Sprinkle with flour, salt & pepper. Slowly add milk, stirring constantly. Add beans, corn, and tomatoes. Add cheese. Heated until melted and thoroughly warm. Do not boil, stirring frequently.
Serves 6-8. Great sides: cornbread, salad.
1 cup chopped onion
1 1/2 cups chopped celery
2-3 T. margarine
1/4 cup flour
2 tsp. salt
1/8 tsp. pepper
3 cups milk
1 can great northern beans, drained & rinse until no bubbles
1 (16 oz) can whole kernel corn - do NOT drain
1 (16oz) can diced tomatoes, drained
1/4 lb. monterey jack or sharp cheddar cheese, shredded
Brown celery and onion in margarine in large pot until tender. Sprinkle with flour, salt & pepper. Slowly add milk, stirring constantly. Add beans, corn, and tomatoes. Add cheese. Heated until melted and thoroughly warm. Do not boil, stirring frequently.
Serves 6-8. Great sides: cornbread, salad.
Monday, August 17, 2009
Taco Bowls
** Double click on the image above to enlarge the recipe. **Tuesday, August 4, 2009
Rainer's Chicken Pot Pie
Ok, friends, I searched my dear kitchen-lovin' friend Rainer's website back to 2007 to find this awesome home-made chicken pot pie recipe to make for Dad. He's off to a good recovery from surgery and he LOVES chicken pot pie. I can't think of a better way to welcome him home from the hospital. Also, this homemade option is perfect for his sodium. (Have you seen what they put in the grocer's freezer!?)
I've made this recipe a gazillion times (and definitely when Dad visits), but surprised myself that I hadn't completely memorized it yet. Thus, the web search. Since it was hidden so far back on the Lowman Recipes blog, I thought I'd copy it here and bring it to everyone's attention in time for fall. SO delicious. Thank you, Rainer!
1 box rolled up pie crust dough (or get 2 boxes of dough because you can easily make 2 pot pies from 1 recipe)
1 bag of Bird's Eye Steam in Bag mixed veggies
1 can of fat free cream of chicken soup (I use Healthy Choice)
1 can of fat free cream of mushroom soup (I use Healthy Choice)
1/2 tube of sage flavored sausage (or all of tube for 2 super meaty pot pies)
2-3 chicken breasts (can be frozen or not)
1 tsp. dry or fresh Italian seasoning
A few shakes of cracked black pepper
1/4 cup fat free italian dressing
1/4 cup of shredded cheese (Italian blend is best)
1) Put frozen chicken breasts in a crock pot on low for about 6 hours. Put the Italian dressing and about 1 tsp. of the Italian seasoning on top of frozen chicken and let the crock put do the work.
2) Then after 6 hrs or so, chop up chicken or pull apart into pieces with a fork. Save the juices in the bottom of the crock pot for later.
3) Thaw pie crust according to package directions. Cook sausage in a skillet and steam veggies in the microwave bag according to directions and dump in large bowl. Then add soups, cooked sage sausage, Italian seasoning, black pepper and shredded cheese. Add chopped chicken to the bowl and also add about 1/4 cup of the flavor drippings from your crock pot. Stir to combine all ingredients.
4) Place one pie crust in bottom of large pie dish, scoop contents of bowl into the pie shell and then top with the other piece of dough. Seal edges tightly with fingers and then cut 4 holes in the center to vent.
5) Cook at 350 degrees for 25 minutes or until lightly golden on top.
**** This recipe is enough to make 1 very large chicken pot pie or go ahead and buy an extra box of pie dough and just make 2 pot pies. Freezes well, just thaw in refrigerator before baking.
I've made this recipe a gazillion times (and definitely when Dad visits), but surprised myself that I hadn't completely memorized it yet. Thus, the web search. Since it was hidden so far back on the Lowman Recipes blog, I thought I'd copy it here and bring it to everyone's attention in time for fall. SO delicious. Thank you, Rainer!
1 box rolled up pie crust dough (or get 2 boxes of dough because you can easily make 2 pot pies from 1 recipe)
1 bag of Bird's Eye Steam in Bag mixed veggies
1 can of fat free cream of chicken soup (I use Healthy Choice)
1 can of fat free cream of mushroom soup (I use Healthy Choice)
1/2 tube of sage flavored sausage (or all of tube for 2 super meaty pot pies)
2-3 chicken breasts (can be frozen or not)
1 tsp. dry or fresh Italian seasoning
A few shakes of cracked black pepper
1/4 cup fat free italian dressing
1/4 cup of shredded cheese (Italian blend is best)
1) Put frozen chicken breasts in a crock pot on low for about 6 hours. Put the Italian dressing and about 1 tsp. of the Italian seasoning on top of frozen chicken and let the crock put do the work.
2) Then after 6 hrs or so, chop up chicken or pull apart into pieces with a fork. Save the juices in the bottom of the crock pot for later.
3) Thaw pie crust according to package directions. Cook sausage in a skillet and steam veggies in the microwave bag according to directions and dump in large bowl. Then add soups, cooked sage sausage, Italian seasoning, black pepper and shredded cheese. Add chopped chicken to the bowl and also add about 1/4 cup of the flavor drippings from your crock pot. Stir to combine all ingredients.
4) Place one pie crust in bottom of large pie dish, scoop contents of bowl into the pie shell and then top with the other piece of dough. Seal edges tightly with fingers and then cut 4 holes in the center to vent.
5) Cook at 350 degrees for 25 minutes or until lightly golden on top.
**** This recipe is enough to make 1 very large chicken pot pie or go ahead and buy an extra box of pie dough and just make 2 pot pies. Freezes well, just thaw in refrigerator before baking.
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