Wednesday, September 2, 2009
2 tsps toasted sesame oil
2 (6-ounce) boneless, skinless chicken breasts, cut into bite-seized pieces
1 1/2 tbsps minced fresh ginger
2 cups steamed broccoli florets
1 15-ounce can baby corn, drained
2 tbsps hoisin sauce
1 tbsp reduced-sodium soy sauce
3 tbsps roasted cashews, coarsely chopped
Heat oil in a wok or large skillet over high heat. Add chicken and ginger; stir-fry for 3 minutes. Add broccoli, corn, hoisin and soy sauce; stir-fry for 3 more minutes, or until chicken is just cooked through. Stir in cashews. Serve over brown rice, if desired.
Prep time: 10 minutes
Cook time: 8 minutes
originally in Fit Pregnancy
Submitted by Kari Merks
Tuesday, August 18, 2009
1 teaspoon olive oil
10 lasagna noodles
1 pound ricotta cheese
1 10-oz package chopped frozen spinach, thawed (squeeze out water)
1 cup mozzarella cheese, shredded
6 basil leaves, chopped
1 egg, lightly beaten
1 garlic clove, minced
1/2 teaspoon each salt and pepper
4 cups tomato sauce
1 cup grated Parmesan cheese
Preheat oven 350 degrees. Bring a large pot of salted water to boil. Add olive oil. Cook noodles 7-8 minutes. Drain.
Mix ricotta, spinach, mozzarella, basil, egg, garlic, salt and pepper in a bowl.
Spread 1 cup tomato sauce in the bottom of a baking dish. Spread each noodle with a layer of ricotta mixture, then roll up and place seam side down into the dish. Top spirals with 1 1/2 cups tomato sauce and 1/2 cup Parmesan cheese. Bake 20 minutes. Serve with extra sauce and cheese on the side.
Originally posted in Cosmopolitan
Submitted by Kari Merks
Tuesday, August 4, 2009
1 1b. box of orzo
1 container of feta cheese split in half
1 lemon, peel grated
1/2 bag of fresh spinach chopped
olive oil, salt and pepper to taste (I use about 2 tbsp. olive oil)
Sun Dried tomatoes in oil
After cooking orzo, pour back into cooking pan.
Mix in 1/2 container feta, peel, spinach, salt, pepper
Spread into bottom of casserole dish (I use 2 qt.): 1 Rotisserie chickens, meat picked off of bone.
Take skin off. 1 bottle of julienne cut sundried tomatoes in oil
Place rotisserie chicken on top of orzo mixture.
Sprinkle with tomatoes and oil from jar.
Sprinkle feta on top.
Can be refrigerated.
Pull out of fridge 15 minutes before cooking.
Cook uncovered in preheated 450 oven for 15-20 minutes.
submitted by alissak00
1 rotisserie chicken, shredded, skin removed
2 boxes chicken stock or broth
2 small cans corn niblets
1 can great northern beans, drained & rinsed (2 if you like it beany)
2 cans diced tomatoes & green chilies
Pour stock into large soup pot
Shred chicken, add to soup pot
Open cans & dump!
Add seasonings to taste (i measure like Rachael Ray...)
Cook until all ingredients are heated through.
Can be adjusted if you like more or less of one thing... this has been changed multiple times.
GREAT for freezing or crock potting
submitted by brandonsfuturewife07
2 cups rotini pasta, uncooked
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cups chopped red peppers (about 2 medium)
1/4 cup Zesty Italian Dressing
1 Tbsp. chili powder
1/2 cup Chunky Salsa
1/2 cup Sour Cream
1/2 cup Shredded Cheddar Cheese
Cook pasta as directed on package. Meanwhile, heat oil in large skillet on medium-high heat. Add chicken. Cook and stir 6 min. Add peppers, dressing and chili powder; cook 3 min. or until chicken is cooked through, stirring frequently. Stir in salsa and sour cream. Drain pasta. Toss with chicken mixture. Sprinkle with cheese.
submitted by kdiguise
Chicken breasts pounded 1/4" thick (I would use the single breast, not the double)
Bread crumbs (I use the Italian Flavored and add paprika, garlic powder and onion powder)
After pounding chicken add ham and cheese to chicken and roll
Use tooth picks to secure
Roll in bread crumbs (I do not use butter or egg or flour on chicken, saves calories and the bread crumbs should stick to the damp chicken)
I used a spray olive oil to lightly spray the bottom of a glass baking dish (what ever size best fits the amount you are making)
I lightly (VERY lightly) spray with the olive oil the tops of the breaded chicken as well.
Preheat oven to 350 degrees
Chicken in for 45-50 minutes
Some cheese will ooze out, but it gets all goey in the pan!
Submitted by LukyNLuv
3 skinless, boneless chicken breasts
1 can condensed cream of chicken soup
1 can condensed cream of celery soup
1 onion, finely diced
1 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Veggies of your choice (a bag of frozen mixed veggies would work well)
Enough chicken broth to cover the chicken.
Place the chicken, soup, and onion (and veggies if you so choose) in a slow cooker, and fill with enough chicken broth to cover. Cover, and cook for 8-9 hours on low. About 1 hour before serving, place the torn biscuit dough in the slow cooker and turn on high. Cook until biscust are cooked in the center