Boneless Chicken Breasts, trimmed
1 jar Low-fat Italian dressing (I like something made with Olive Oil)
This recipee is so simple and so delicious. And, its better as a leftover!
*Take as many bonless, skinless chicken breasts as desired and wash them. Place in a glass 9 X 13 pan. Coat with half to one full bottle of the Italian Dressing.
*Cover with aluminum foil and bake at 350 degrees for 1 hour 30 minutes.
*Uncover chicken, baste with additional dressing if desired.
*Bake an additional 30 minutes to desired doneness.
This makes the most delicious chicken. I serve this with Uncle Ben's Original Long Grain and Wild Rice and green beans. This is not a high calorie meal.
For leftovers, I cube the chicken, mix with lettuce and other salad ingredients. You can either drizzle it with low-fat Italian dressing and eat this as a salad, or stuff it into half of a pita bread and eat it as a sandwich with some baked Lays. Delicious!
Thursday, October 1, 2009
Monday, June 29, 2009
Grilled Veggies
Any combination of the following:
Yellow summer squash
Zuccini
Fresh Mushrooms
Asparagus
Baby Red Potatoes
Onion
Bell Pepper (I like to use a little of each color)
Olive oil
Kosher salt (regular salt is ok too)
Organic vegetable seasoning (we bought a big bottle at Costco)
*Wash your veggies. Cut both ends off the squash and zuccini and stand on end (one at a time, of course). Slice the veggies lengthwise about 1/4 inch thick.
*Lay flat on a cookie sheet or cake pan and lightly brush with olive oil.
*Sprinkle with vegetable seasoning and then kosher salt. Turn all veggies and do other side.
*If you are using the fresh herbs you can finely chop them and add them to a bowl with plenty of olive oil. Brush mixture over both sides of vegetables and then sprinkle with Kosher salt.
*Grill on your charcoal grill over medium heat until brown and veggies are soft.
You won't even know that you're eating healthy when you dig into these veggies. I saw a similar recipee on Emeril and they were so delicious that we've made them twice in the last 3 days! The kids won't even know they are eating their vegetables!
If desired, you can slice eggplant the same way. We also tried acorn squash, which was good but the summer squash and zuccini was the best!
Yellow summer squash
Zuccini
Fresh Mushrooms
Asparagus
Baby Red Potatoes
Onion
Bell Pepper (I like to use a little of each color)
Olive oil
Kosher salt (regular salt is ok too)
Organic vegetable seasoning (we bought a big bottle at Costco)
*Wash your veggies. Cut both ends off the squash and zuccini and stand on end (one at a time, of course). Slice the veggies lengthwise about 1/4 inch thick.
*Lay flat on a cookie sheet or cake pan and lightly brush with olive oil.
*Sprinkle with vegetable seasoning and then kosher salt. Turn all veggies and do other side.
*If you are using the fresh herbs you can finely chop them and add them to a bowl with plenty of olive oil. Brush mixture over both sides of vegetables and then sprinkle with Kosher salt.
*Grill on your charcoal grill over medium heat until brown and veggies are soft.
You won't even know that you're eating healthy when you dig into these veggies. I saw a similar recipee on Emeril and they were so delicious that we've made them twice in the last 3 days! The kids won't even know they are eating their vegetables!
If desired, you can slice eggplant the same way. We also tried acorn squash, which was good but the summer squash and zuccini was the best!
Monday, April 27, 2009
Homemade Sangria - Try Some Today!
2 bottles cabernet savignon
1 c. sugar
1 large seedless orange
1 large red apple
1 lemon
1 small container of blackberries (optional)
2 L. sprite
* Pour two bottles of wine into a glass pitcher & add sugar. Stir to dissolve sugar.
* Slice orange, lemon and apple into very thing slices. Remove the seeds from the lemon and the core from the apple. Add fruit to the wine.
* Stir and store in the fridge for at least 24 hours, stir fruit occassionally.
* To serve add sprite to taste and serve over ice. Place a fresh slice of organge in the glass with your sangria if you choose. Eat the fruit on the side, it's delicious!
From Christine Thomas (and I bet we'll be making several batches this summer!)
1 c. sugar
1 large seedless orange
1 large red apple
1 lemon
1 small container of blackberries (optional)
2 L. sprite
* Pour two bottles of wine into a glass pitcher & add sugar. Stir to dissolve sugar.
* Slice orange, lemon and apple into very thing slices. Remove the seeds from the lemon and the core from the apple. Add fruit to the wine.
* Stir and store in the fridge for at least 24 hours, stir fruit occassionally.
* To serve add sprite to taste and serve over ice. Place a fresh slice of organge in the glass with your sangria if you choose. Eat the fruit on the side, it's delicious!
From Christine Thomas (and I bet we'll be making several batches this summer!)
Wednesday, March 11, 2009
Most Delicious Shish-ka-bobs
1 package bonesless, skinless chicken breast
1 package sirloin steak
1 to 2 cans pineapple chunks
2 small or 1 large package of fresh mushrooms
2 yellow squash, if deisired
2 bottles Italian dressing
bamboo skewers
(Any other ingredients you may want to use, cut up into bite size pieces.)
1. Cut chicken into bite size pieces and place in plate or shallow bowl.
2. Cut sirloin steak (or any other lean steak) into bite size pieces and place in plate or shallow bowl.
3. Open pineapple can(s) and drain all juice. Place on plate or in shallow bowl.
4. Wash mushrooms really good and cut stems off. If the mushrooms are large I cut them into smaller pieces that are the same size as the meat.
5. Wash and cut squash into bite size pieces and place on plate or in shallow bowl.
6. Soak bamboo skewers in water for a couple of minutes, this keeps them from burning and makes it easier to put your ingredients on the skewers.
7. Start putting ingredients onto skewers, alternating meat, pineapple, mushroom, squash, until skewer is full. I like to fill one with chicken alternated with veggies and then fill one with steak and veggies. This way the meat will be done on the same skewer.
8. Place the filled skewers in a rectangle dish, like a 9 X 13 and fill to top. Start on a new dish but don't overfill.
9. Pour 1 1/2 bottles of the Italian dressing into a bowl and with a large spoon drizzle over ingredients on skewers. Save last half of bottle to brush on shish-ka-bobs while they are cooking. Cover with foil overnight. I like to rotate the skewers at least once moving the top ones to the bottom and the bottom ones to the top. I also scoop up the Italian dressing marinade and drizzle it back over the skewers.
10. Place each skewer on a hot grill. Rotate and turn frequently while brushing with remaining Italian Dressing until meat is done.
EVERYONE WILL LOVE THESE, EVEN THE KIDS!
1 package sirloin steak
1 to 2 cans pineapple chunks
2 small or 1 large package of fresh mushrooms
2 yellow squash, if deisired
2 bottles Italian dressing
bamboo skewers
(Any other ingredients you may want to use, cut up into bite size pieces.)
1. Cut chicken into bite size pieces and place in plate or shallow bowl.
2. Cut sirloin steak (or any other lean steak) into bite size pieces and place in plate or shallow bowl.
3. Open pineapple can(s) and drain all juice. Place on plate or in shallow bowl.
4. Wash mushrooms really good and cut stems off. If the mushrooms are large I cut them into smaller pieces that are the same size as the meat.
5. Wash and cut squash into bite size pieces and place on plate or in shallow bowl.
6. Soak bamboo skewers in water for a couple of minutes, this keeps them from burning and makes it easier to put your ingredients on the skewers.
7. Start putting ingredients onto skewers, alternating meat, pineapple, mushroom, squash, until skewer is full. I like to fill one with chicken alternated with veggies and then fill one with steak and veggies. This way the meat will be done on the same skewer.
8. Place the filled skewers in a rectangle dish, like a 9 X 13 and fill to top. Start on a new dish but don't overfill.
9. Pour 1 1/2 bottles of the Italian dressing into a bowl and with a large spoon drizzle over ingredients on skewers. Save last half of bottle to brush on shish-ka-bobs while they are cooking. Cover with foil overnight. I like to rotate the skewers at least once moving the top ones to the bottom and the bottom ones to the top. I also scoop up the Italian dressing marinade and drizzle it back over the skewers.
10. Place each skewer on a hot grill. Rotate and turn frequently while brushing with remaining Italian Dressing until meat is done.
EVERYONE WILL LOVE THESE, EVEN THE KIDS!
Sunday, February 8, 2009
Lemon Rosemary Chicken
1 whole chicken
1 lemon
1 pkg fresh rosemary
salt & pepper
olive oil
1) Wash your lemon and then slice about 4 very thin slices, set aside.
2) Pull rosemary leaves from the branch and mince them with your butcher knife. Mix with a couple teaspoons of salt and a teaspoon of pepper in a bowl. Set aside.
3) Wash your chicken and place in baking dish. Use your fingers to slowly separate the skin on the breast from the mean. You need to slowly work your fingers in and gently raise the skin but don't tear it.
4) Rub the chicken under the skin and on top of the skin with just a small amount of olive oil.
5) Grab some of your rosemary seasoning and rub it on the chicken meat under the skin. Really make sure you coat your meat well, it'll season the meat as it cooks. I also use some of this rosemary salt seasoning on the outside. Just use it the same as you would a dry rub and coat the outside of the chicken.
6) Take your thinly sliced lemons and place them under the skin, against the chicken.
7) Add about an inch of water in the bottom of your pan and the slices of lemon that are left. Bake covered on 350 degrees for 1 1/2 to 2 hours, remove cover and let skin brown for another 15 minutes or so.
Serve with hashrown potato casserole or a sweet potato! It's my favorite chicken recipee.
1 lemon
1 pkg fresh rosemary
salt & pepper
olive oil
1) Wash your lemon and then slice about 4 very thin slices, set aside.
2) Pull rosemary leaves from the branch and mince them with your butcher knife. Mix with a couple teaspoons of salt and a teaspoon of pepper in a bowl. Set aside.
3) Wash your chicken and place in baking dish. Use your fingers to slowly separate the skin on the breast from the mean. You need to slowly work your fingers in and gently raise the skin but don't tear it.
4) Rub the chicken under the skin and on top of the skin with just a small amount of olive oil.
5) Grab some of your rosemary seasoning and rub it on the chicken meat under the skin. Really make sure you coat your meat well, it'll season the meat as it cooks. I also use some of this rosemary salt seasoning on the outside. Just use it the same as you would a dry rub and coat the outside of the chicken.
6) Take your thinly sliced lemons and place them under the skin, against the chicken.
7) Add about an inch of water in the bottom of your pan and the slices of lemon that are left. Bake covered on 350 degrees for 1 1/2 to 2 hours, remove cover and let skin brown for another 15 minutes or so.
Serve with hashrown potato casserole or a sweet potato! It's my favorite chicken recipee.
Monday, January 26, 2009
A Good Friend
To be a good friend you have to work at it and there are alot of ingredients. The ingredients can vary, depending on your friendship...but the results are the same....friendship.
1) Lot's of understanding: be understanding if your friend doesn't return your phone call or email immediately or when she promises. Sometimes, life happens and the day can get away from you.
2) Patience: Be patient when your friend isn't being the best friend she can be. She'll return the patience to you when you are in the same boat.
3) Forgiveness: Forgive your friend when she screws up, behaves like an ass, forgets your birthday, or doesn't follow through with plans you've made. Life is too short to hold a grudge.
4) Remember that you aren't perfect either: When you are busy being mad at your friend for something she has or has not done....remember that you have made mistakes in the past as well. Nobody is perfect.
5) Love: Love your friend for where she is at.
In a perfect world friends wouldn't do any of these things. But in a perfect friendship each of you understand that life can be crazy and hectic. You don't get mad when you don't hear from your friend for a week or two. I know, that seems odd to say. Today, women are so busy and as moms, wives, employees, and friends sometimes one of them gets the short end of the stick. A true friend will be able to call you up after now speaking with you for weeks and pick up right where you left off. Don't be bitter, your friend loves you and thinks of you everyday, time just gets away and before you know it a week has passed. Can we do a better job at being a friend, sure we can. But, life happens and the best of friends love each other for where they are at.
1) Lot's of understanding: be understanding if your friend doesn't return your phone call or email immediately or when she promises. Sometimes, life happens and the day can get away from you.
2) Patience: Be patient when your friend isn't being the best friend she can be. She'll return the patience to you when you are in the same boat.
3) Forgiveness: Forgive your friend when she screws up, behaves like an ass, forgets your birthday, or doesn't follow through with plans you've made. Life is too short to hold a grudge.
4) Remember that you aren't perfect either: When you are busy being mad at your friend for something she has or has not done....remember that you have made mistakes in the past as well. Nobody is perfect.
5) Love: Love your friend for where she is at.
In a perfect world friends wouldn't do any of these things. But in a perfect friendship each of you understand that life can be crazy and hectic. You don't get mad when you don't hear from your friend for a week or two. I know, that seems odd to say. Today, women are so busy and as moms, wives, employees, and friends sometimes one of them gets the short end of the stick. A true friend will be able to call you up after now speaking with you for weeks and pick up right where you left off. Don't be bitter, your friend loves you and thinks of you everyday, time just gets away and before you know it a week has passed. Can we do a better job at being a friend, sure we can. But, life happens and the best of friends love each other for where they are at.
Ham Ball....But Better!
2 pkgs of cream cheese, soft
1 jar dried beef (this is the part that is "better" than the ham, but it's the same in theory)
1 bunch of thin green onions
Dash of garlic salt
Crackers (I like Townhouse or Ritz the best)
Put your cream cheese in a bowl on the counter to soften up.
Finely chop the slices of dried beef. The jar says to rinse and dry it, but I don't. It's nice and salty and gives your dip alot of flavor.
Add the dried beef to your ham. You don't have to add all the dried beef. You can add as much as you'd like to taste. You can add more later if you want a little more flavor. I think I usually start out with about half of the jar and add as needed.
Wash your green onions and cut off the little roots on the end. Take the bunch and, starting at the onion end, thinly slice the onion and green part of the onion (chives) and add to taste. I use most of the bunch because Scott likes onion. You can use less.
Add a dash of garlic salt or you can use garlic powder if you don't want to add more salt.
Use your clean hands to mash together the ingredients. Taste to see if you want to add more beef or onion. Form into a ball, put on a plate and refrigerate until ready to serve with crackers.
This is another staple for any get together we have. I always used to make a ham ball and then I discovered the dried beef was much better. I've also bought it at Gary's and it's delicious. I think I buy about a half pound and it makes two batches.
1 jar dried beef (this is the part that is "better" than the ham, but it's the same in theory)
1 bunch of thin green onions
Dash of garlic salt
Crackers (I like Townhouse or Ritz the best)
Put your cream cheese in a bowl on the counter to soften up.
Finely chop the slices of dried beef. The jar says to rinse and dry it, but I don't. It's nice and salty and gives your dip alot of flavor.
Add the dried beef to your ham. You don't have to add all the dried beef. You can add as much as you'd like to taste. You can add more later if you want a little more flavor. I think I usually start out with about half of the jar and add as needed.
Wash your green onions and cut off the little roots on the end. Take the bunch and, starting at the onion end, thinly slice the onion and green part of the onion (chives) and add to taste. I use most of the bunch because Scott likes onion. You can use less.
Add a dash of garlic salt or you can use garlic powder if you don't want to add more salt.
Use your clean hands to mash together the ingredients. Taste to see if you want to add more beef or onion. Form into a ball, put on a plate and refrigerate until ready to serve with crackers.
This is another staple for any get together we have. I always used to make a ham ball and then I discovered the dried beef was much better. I've also bought it at Gary's and it's delicious. I think I buy about a half pound and it makes two batches.
Bacon Wrapped Smokies
1 pkg. Lil Smokies
1 - 2 pkgs of thin sliced bacon
Brown sugar
toothpicks
Cut your bacon in half and wrap a slice around each Lil Smokie. Poke with a toothpick to hold bacon in place.
Place each smokie, toothpick up, in rows in a glass 9 X 13 pan.
Heavily cover all smokies with brown sugar. You want to completely cover them, the more the merrier.
Bake at 425 degrees for 30 to 60 minutes. It depends on how done you want your bacon. I cook them until the bacon looks crisp and the brown sugar is turning dark dark brown around the outside edges of your pan.
Immediately remove from pan and place on plate (leave the toothpicks in for handles). Eat while warm. You can also throw them into a crock pot.
**Tina had these at a shower....I think it was for Nicki....and loved them. We've changed the recipee around a little, and they are super delicious! We make them for any little get together we have.
**A delicious variation to this is to wrap the bacon in whole waterchestnuts and follow the rest of the recipee as written. Sometimes, if I have a can of waterchestnuts in the cabinet, I cook both.
1 - 2 pkgs of thin sliced bacon
Brown sugar
toothpicks
Cut your bacon in half and wrap a slice around each Lil Smokie. Poke with a toothpick to hold bacon in place.
Place each smokie, toothpick up, in rows in a glass 9 X 13 pan.
Heavily cover all smokies with brown sugar. You want to completely cover them, the more the merrier.
Bake at 425 degrees for 30 to 60 minutes. It depends on how done you want your bacon. I cook them until the bacon looks crisp and the brown sugar is turning dark dark brown around the outside edges of your pan.
Immediately remove from pan and place on plate (leave the toothpicks in for handles). Eat while warm. You can also throw them into a crock pot.
**Tina had these at a shower....I think it was for Nicki....and loved them. We've changed the recipee around a little, and they are super delicious! We make them for any little get together we have.
**A delicious variation to this is to wrap the bacon in whole waterchestnuts and follow the rest of the recipee as written. Sometimes, if I have a can of waterchestnuts in the cabinet, I cook both.
Saturday, January 24, 2009
Super Easy Apple Crisp - Microwave
1 package of soft oatmeal cookies (with or without raisins)
(Archway or even Meijer brand works great)
1 can apple pie filling
Vanilla ice cream or coolwhip
Take half the package of oatmeal cookies and place them in the bottom of a square 8X8 glass baking dish. (This is your bottom crust and should cover most of the bottom)
Pour can of apple pie filling over the cookies.
Take remaining half of soft oatmeal cookies and crumble them with your fingers over the apple pie filling.
Microwave for 5 minutes on high.
Serve with vanilla ice cream or cool whip.
** I had this today at a tupperware party. I drove straight to Meijer and bought the ingredients, but doubled, for dessert! This is the easiest, most delicious apple crisp ever!
(Archway or even Meijer brand works great)
1 can apple pie filling
Vanilla ice cream or coolwhip
Take half the package of oatmeal cookies and place them in the bottom of a square 8X8 glass baking dish. (This is your bottom crust and should cover most of the bottom)
Pour can of apple pie filling over the cookies.
Take remaining half of soft oatmeal cookies and crumble them with your fingers over the apple pie filling.
Microwave for 5 minutes on high.
Serve with vanilla ice cream or cool whip.
** I had this today at a tupperware party. I drove straight to Meijer and bought the ingredients, but doubled, for dessert! This is the easiest, most delicious apple crisp ever!
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