| 2 teaspoons olive or vegetable oil 1 cup chopped onion 4 boneless chicken breast halves cut into 1 to 2-inc about 4 cups 2 tablespoons all-purpose flour 1 teaspoons dried thyme 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon paprika 2 carrots, peeled and chopped 2 celery stalks chopped 4 medium red potatoes cut into 1-inch cubes 1 (14 1/2-ounce) can crushed tomatoes 1 cup reduced-sodium chicken broth 1/4 cup dry white wine 1 teaspoon Dijon mustard 1/2 cup frozen corn kernels 9 inch refrigerated pie crust 1 egg, lightly beaten |
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| Instructions Preheat oven to 425 degrees F. Heat oil in a large Dutch oven or oven-proof stockpot over medium heat. Add onion and saute 2 minutes. Add chicken and saute 5 to 7 minutes, until browned on all sides. Remove 1/2 the cooked chicken for later in the week, cover and refrigerate. Transfer stew to a clean 2-quart casserole dish and stir in corn. |
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Category Archives: Uncategorized
CHICKEN CORDON BLUE
| 2 whole chicken breasts Salt and pepper to taste 4 slices Swiss cheese 4 slices cooked ham 1/8 inch thick 6 tbsp. flour 2 eggs, beaten 1 tbsp. water 6 tbsp. fine dry bread crumbs 4 tbsp. butter 10 whole mushrooms 1/4 c. dry sherry |
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| Instructions Remove skin from chicken breasts and discard. Between two pieces of wax paper, flatten breasts with a wooden mallet until quite thin. Cut each breast into two pieces crosswise. Season to taste with salt and pepper. Lay a slice of cheese and a slice of ham on each piece of breast and roll. Mix eggs with water and dip chicken in egg, then in flour, then in egg again and finally in crumbs. Melt butter in a flat baking dish with mushrooms and sherry and bake at 350 degrees covered for 35 minutes. Uncover and bake an additional 25 minutes. |
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Chicken Casserole
| 1 1/2 pounds Chicken Boneless 2 can (12 oz) Cream of mushroom soup 2 cup Cheddar cheese 2 cup Rice cooked 2 cup Milk 1 box Broccoli or can peas |
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| Instructions Put all ingredients in baking dish and mix. Then add chicken. Cover and bake 1 hour at 350 degrees. Mom had increased mushroom soup from 1 can to 2 and added more chicken so I increased from 1 to 1.5 pounds. Need to confirm. |
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Chicken and rice
| 3/4 stick Butter melted 1 package Lipton onion soup mix 2 can (12 oz) Cream of mushroom soup 1 1/4 soup can Water or chicken broth or 1 bouillion cube dissolved in warm water 1 1/3 cup Brown rice 4 Chicken breast chopped and cooked Pepper to taste Mushrooms 2 Celery Chicken broth off chicken if any |
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| Instructions Can add mushrooms and celery. Combine everything and place in 9×13″ baking pan. Bake for 30 minutes. |
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Chicken and Mushroom Quesadillas
| 1/4 cup Butter 2 1/2 teaspoon Dark chili powder 2 teaspoon Garlic minced 1 teaspoon Dried Mexican oregano 10 ounces Mushroom sliced 1 cup Cooked chicken shredded 2/3 cup Onion chopped 1/3 cup Fresh cilantro chopped 2 1/2 cups Cheese grated Olive oil Tortillas |
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| Instructions Melt butter in large skillet over medium-high neat. Add chili powder, garlic and oregano. Saute until fragrant, about 1 minute. Add mushrooms and saute until tender, about 10 minutes. Remove from heat. Mix in chicken, onion and cilantro. Cool 10 minutes. Mix in cheese. Season with salt and pepper. (Can be made 8 hours ahead. Cover and chill.) Prepare barbecue (medium heat). Lightly brush oil on 1 side of 8 tortillas. Place tortillas, oil side down, on large baking sheet. Divide chicken mixture among tortillas, spreading to even thickness. Top with remaining 8 tortillas; press, then brush with oil. Remove from baking sheet and grill quesadillas until heated through and golden brown, about 3 minutes per side. Cut into wedges. |
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Cheesy Vegetable Lasagna
| 1 bunch Cilantro chopped 1 Egg 12 Lasagna noodles 2 tablespoon Olive oil 2 heads Broccoli chopped 2 Carrot thinly sliced 1 large Onion chopped 2 Green Bell pepper chopped 2 small Zucchini sliced 3 cloves Garlic minced 2 can Cream of mushroom soup 3/4 cup Parmesan divided 1/2 teaspoon Salt 1/2 teaspoon Pepper 10 ounce Frozen chopped spinach thawed 16 ounce Cottage cheese small curd 2 1/2 cup Mozzarella shredded and divided |
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| Instructions 1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch casserole dish. 2. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain. 3. Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saute for 7 minutes; set aside. 4. Place cream of mushroom in pot and heat. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture. In a small bowl combine cottage cheese, cilantro and egg; stir well. 5. Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, cottage cheese mixture, vegetables, spinach mixture and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese. 6. Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving. |
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Banana Nut Cake
| 2 1/2 cup Flour 1 2/3 cup Sugar 1 1/4 teaspoons Baking powder 1 1/4 teaspoons Baking soda 1 teaspoon Salt 2/3 cup Shortening melted 1/3 cup Milk 1 1/4 cup Bananas mashed 1/3 cup Milk 2 large Egg 1/3 cup Nuts chopped |
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| Instructions Sift flour, sugar, baking powder, baking soda and salt together. Cream together in a separate bowl, shortening, milk and bananas. Add all ingredients also adding milk and unbeaten eggs. Mix and fold in chopped nuts. Bake in a greased and floured pan at 300 degrees until done. Preheat oven to 300 degrees. |
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Basic Quinoa
Ingredients
Method
- Put 1 cup of Quinoa in strainer, and rinse.
- Put 2 cups of liquid in pot and bring to boil.
- Takes about 4 minutes for coconut milk and you have to be careful or it wells up and overflows quickly.
- Lower heat to simmer and put Quinoa into pot.
- Cover
- Every 10 minutes check and stir, adjusting when liquid is about gone.
- While there's still some liquid, I usually do after 10 minutes, add Stevia and Cinnamon.
- Once liquid is mostly gone, turn off and enjoy.
Custom Taco Seasoning
Ingredients
Method
- In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.
Notes
Original recipe from http://allrecipes.com/recipe/taco-seasoning-i/
Cut down the chili powder to begin with.
Paleo Stuffed Eggplant {with Ground Beef}
Paleo Stuffed Eggplant {with Ground Beef}
This is one of those dishes that can be prepped in advance (think the night before or early in the morning) and then just tossed in the oven when you walk in the door from school or work. It does have about an hour bake time but if the prep is done in advance, I find this to be a very satisfying and easy weeknight dinner. The hour cook time usually gives me enough time to get changed, make a salad and relax a bit (aka play legos and matchbox cars with my son). Plus, this is an easy and tasty way to use eggplant, which for some is a very polarizing vegetable. I, for one, love eggplant, in all its many incarnations but I know that there are many of you who yourself don’t love it or live with someone who might be a bit adverse. Even though there is a lot of eggplant, it is not as prominent of a flavor as it might look in this dish. Another major bonus about this dish is how much kids love the whole “boat” concept. You can get them involved in stuffing the boats prior to baking and also crumbling the topping on! Read more: http://www.everydaymaven.com/2013/paleo-stuffed-eggplant-ground-beef/#ixzz3Ck8VLag3
Ingredients
Method
- PREP:
- If you have a food processor, use it to save time! Process the garlic, remove to small dish and pulse the onion until just chopped. Set aside. (If chopping by hand, finely chop onion and garlic and keep in separate dishes until ready to use.)
- Next, wash and dry Eggplant. Trim the ends and split down the middle lenthwise. Use a spoon to scrape out most of the meat, leaving a nice “boat” or shell in-tact to hold the filling. Repeat this on all the Eggplant halves.
- Transfer the eggplant boats on baking sheet lined with tin-foil. Rub each with a bit of olive oil and sprinkle with a pinch of salt and pepper.
- Place the eggplant meat into the bowl of the food processor and pulse until chopped (alternately, hand chop until diced). Measure 2 cups of chopped eggplant meat out, set aside and discard the rest.
- Grab a handful of washed parsley leaves, finely chop and set aside for garnish.
- Lastly, combine ingredients for topping in a small bowl and mix until well combined.
- COOK:
- Preheat oven to 350F.Set a large frying pan over medium high heat. Once hot, add 1½ Tablespoons of olive oil. Heat oil for 30 to 45 seconds and add chopped onion and chopped eggplant along with 1 tsp of kosher salt, freshly ground black pepper and crushed red pepper flakes. Cook, stirring occasionally, for 7 to 8 minutes.
- Add garlic and continue cooking an additional 1 to 2 minutes.
- Add ground beef to onion mixture and use a spoon to break up any large pieces. Continue cooking, stirring occasionally, for 5 to 6 minutes or until most of the pink is gone.
- Drain beef mixture through a fine mesh colander to remove excess liquid and fat. Use your spoon to really press out the liquid and move the meat mixture around the colander.
- Return to frying pan, lower heat to medium and add 1½ cups of the pasta sauce. Cook for 1 to 2 minutes until heated through.
- Remove pan from heat and divide beef mixture up among eggplant boats. Take care not to overfill them and make sure to pack the meat in pretty tightly.
- Grab the almond flour and olive oil topping and divide among eggplant. For 6 boats, I used just under 1 teaspoon each. Use your fingers to gently and evenly spread the topping over each eggplant boat.
- Place in the oven on the center rack and bake for 50 to 55 minutes, until eggplant is fork tender. Turn the oven to broil and finish by broiling for 2 to 3 minutes or until topping is slightly brown.
- Remove, let cool for 5 to 10 minutes, top with chopped parsley, serve and Enjoy!
Notes
To make this NUT-FREE, omit the topping or use an alternate crumb depending on your dietary preferences – some that would work are of course, bread crumbs (regular or whole wheat), gluten-free bread crumbs, crushed crackers or just a sprinkling of Parmesan Cheese.
Eggplant oxidizes pretty rapidly when cut. It may turn brown all-over or just in some spots. This is OK. Read here for more on preventing this if this worries you.
To do the PREP in advance, complete all steps up to #8 in the cooking instructions. Cover and refrigerate until ready to cook. I recommend removing from the fridge while you preheat the oven so the eggplant and filling isn’t ice cold when you put it in the oven. Make sure to use a BROIL-SAFE baking sheet or cooking dish. If you don’t have one, skip the Broil step.
To do the PREP in advance, complete all steps up to #8 in the cooking instructions. Cover and refrigerate until ready to cook. I recommend removing from the fridge while you preheat the oven so the eggplant and filling isn’t ice cold when you put it in the oven. Make sure to use a BROIL-SAFE baking sheet or cooking dish. If you don’t have one, skip the Broil step.