Friday, April 15, 2011

Roast Turkey (or Chicken) Sweet Potato Hash

This recipe is so good. And I'm glad when my husband loves new things I make. You can get a rotisserie chicken and cut it up or any leftover chicken or turkey on the grill for this recipe. I made this for the first time 2 months ago & I know you will also love it!

Roast Turkey and Sweet Potato Hash

Clam Chowder

This clam chowder is so good, but not all of the fat. If you click on the second comment on the link to the recipe you will see that draining the bacon fat, using cream & skim milk cut out the fat. I have made this many times over the past 15 years & is one of our favorites!

Clam Chowder

Rosemary Roasted Potatoes

This is so easy. I make this so often because it is so fast. Goes great with anything! You can use olive oil in place of butter.

Rosemary Roasted Potatoes,1750,156162-254201,00.html

Eggs Benedict

When was the last time you had Eggs Benedict? Don't be afraid, it is so easy. If the homemade Hollandaise Sauce scares you, Knorr makes an instant Hollandaise packet that tastes very good. Serve this with my Rosemary Roasted Potatoes or Asparagus.

Eggs Benedict

Monday, April 11, 2011

Shrimp Dip

When my coworker brought this in, I just had to make it the very next day! Bring this to your next gathering. It won't last long! Serve with your favorite crackers. You can also add chopped celery.

Easy Shrimp Dip
2   8oz. packages of cream cheese, softened to room temperature
1/3 cup chopped onion
2 cans shrimp (found next to the tuna fish)
1 Tbsp. Butter, melted
1 Tbsp. Miracle Whip Salad Dressing

1. Drain cans of shrimp. Mix one can with all ingredients until mixed well.
2. Fold in next can of shrimp stirring gently.

Sunday, April 10, 2011

Baked Zucchini Squares

I love this for Breakfast, Lunch, Brunch or Snack. A quick "I don't have time to eat because I have 3 kids" & "I need to grab something quick" kinda meal. (I add chopped grape tomatoes to the recipe)...

Baked Zucchini Squares

Pan Roasted Asparagus

Simple: Cut Asparagus at an angle from the bottom--about 1 inch. Spread 2 bunches of Asparagus onto a foil lined baking sheet. Drizzle about 2 TBSP. of Olive oil, a few shakes of: Salt, Pepper, Garlic Powder, & Onion Powder on top. Use your fingers to toss & rub spices all along the Asparagus. Bake 400 degrees until the spears just start to wilt when you pick them up. (About 10-15 min). If they wilt completely over--they're OVERDONE--be sure to check often..

Saturday, April 2, 2011

Warm Peanut, Chicken & Broccoli Noodles

When I want Chinese I make this recipe. It's so good and a lot cheaper & healthier than the take-out version. Add my broccoli recipe, sugar snap or snow peas and cooked sliced carrots or shredded carrots. Then add some cooked sliced chicken.

Warm Peanut, Chicken & Broccoli Noodles with Broccoli
8 oz. Spaghetti or Vermicelli
1/2 cup vegetable broth or chicken broth
1 tsp. sugar
1/2 cup creamy peanut butter
2 tablespoons tamari or soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 cup each snow peas, and carrots
2 cups cooked chicken, sliced thinly and cut in pieces

First, make the broccoli then set aside covered. (Note: You can add carrots & snap peas to garlic broccoli recipe all at once and saute, just double the sauce.)
For the Broccoli

1. If using chicken: Sautee chicken in 3 tbsp. oilve oil (pound out so chicken is very thin). When chicken is cooked through, slice into thin strips then slice strips in 1/2.
2. Cook the noodles in a pot of boiling salted water until tender yet slightly firm in the center, about 8 minutes.

3. Meanwhile, mix the broth and sugar in a small saucepan and stir over medium heat until hot and the sugar dissolves. Pour into a medium bowl and whisk in the peanut butter, tamari, or soy sauce, vinegar, and oil.

4. Drain the noodles and add to the bowl. Mix in broccoli, veggies and chicken strips.

Oatmeal Pecan Pancakes

These pancakes are so filling and so healthy. I like to make these before hiking or strenuous days I know I'll be going without lunch. These are thick and hearty. I know they'll become your favorite too.

Oatmeal Pecan Pancakes
1 1/4 cups unbleached all-purpose flour or whole grain pastry flour
1 cup old-fashioned rolled oats
3/4 cup coarsely chopped pecans (or walnuts)
1/3 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon salt
1 egg, slightly beaten
1 1/2 cups organic milk (or soy milk, almond milk or rice milk)
1 tablespoon GMO-free canola oil or light olive oil

In a large bowl, whisk together the flour, oats, nuts, brown sugar, baking powder, and salt. Set aside.

In a medium bowl, whisk together the egg, milk, and oil. Pour into the dry ingredients and stir just until moistened, leaving a few lumps (the batter will thicken as it stands).

Coat a nonstick griddle with a little oil or cooikng spray and heat over medium heat. When hot, drop the batter by half-cupfuls onto the griddle and cook until the edges begin to look dry and the bottom is golden, about 2 minutes. Flip and cook until golden on the other side, 1 to 2 minutes.

Grilled Chicken Tacos

These are so easy you'll want to make them every single week. Make my Guacamole with these and you'll think you went to "Taco Heaven"...

1 Package Chicken Tenders
Adobo Seasoning
1 11.5 oz. Package Tortillas (smaller size tortillas)
1 8 oz. Package shredded cheese of your choice (I use Cabot shredded Cheddar)
Romaine Lettuce shredded (1 1/2 cups)
Fat-Free Sour cream
Guacamole Recipe

1. Make Guacamole Recipe:
2. Heat grill to 400 degrees. Brush chicken both sides with olive oil, and shake as much Adobo to your spice liking on both sides. Cook for about 15 minutes or until no longer pink.
3. Cut chicken tenders into strips. Shred lettuce into fine strips.
4. Warm tortillas in microwave for 30 seconds or place on grill until slightly toasted. Place chicken, cheese, and lettuce in tortilla, then top with guacamole and sour cream.

Extra tortillas can be put right on the grill until crunchy and served with leftover Guacamole.