| 4 Chicken breast boneless and skinless 1/4 cup Flour 1 can (12 oz) Pineapple slices Packed in juice 3/4 cup Sugar 1/4 cup Apple cider vinegar 2 tablespoon Cornstarch 1 tablespoon Soy sauce low sodium 1 teaspoon Ginger grated 1 teaspoon Chicken bouillon 1 Green pepper cut into 1/4″ rings Rice cooked (optional) |
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| Instructions Preheat oven to 375 degrees CHICKEN: Spray a large skillet with non-stick spray and heat. SAUCE: Drain the pineapple, keeping the juice. Transfer the juice to a 2 cup measure cup and add enough water to make 1 1/4 cups. Set aside. In a small bowl, combine the sugar, vinegar, cornstarch, soy sauce, ginger and bouillon. Whisk well to blend, adding hte pineapple juice as you whisk. Bring to a boil in a small sauce pot, slightly reduce the heat and gently boil for aobut 4 minutes, stirring often until sauce has thickened. Pour half of the sauce mixture over the chicken. Arange the pineapple slices and pepper rings on top then add the remaining sauce. Bake for 30 – 40 minutes or until the internal tempreture reaches 156 degrees. In desired, serve over rice. |
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Category Archives: Recipe
Grilled Chicken with Avocado, Tomato & Corn Salsa
| 1/4 cup fresh lime juice 2 Tbsp olive oil 2 tsp sugar 1/2 tsp salt 1 ripe avocado 1 large ripe tomato 1 cup thawed frozen or canned corn kernels 1/4 cup each chopped red onion and cilantro 4 skinless, boneless chicken-breast halves (about 5oz each) 1 teaspoon dried oregano 1/4 teaspoon each salt and pepper 4 cups shredded lettuce |
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| Instructions 1. Salsa: Mix lime juice, oil, sugar and salt in a medium bowl. Add remaining ingredients; toss gently to mix and coat. 2. Heat outdoor grill, ridged grill pan or broiler. 3. Season chicken with oregano, salt and pepper. Grill 3 to 4 minutes per side until cooked through. 4. Divide lettuce among 4 plates; top each with chicken, then salsa. |
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Grandma’s easy cinnamon rolls
| 2 cup Warm water to 2 1/2 cups 2 pkg Yeast dry 1 yellow cake mix 4 cup Flour to 4 1/2 cups |
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| Instructions Dissolve yeast in warm water. Add cake mix and flour to make a soft dough. Then knead dough. Let rise until double, about 1 hour. Roll into a rectangle about 1/4 inch thick. (Divide dough into 2 parts, if necessary). Brush melted butter over the dough. Sprinkle generously with a mixture of brown sugar & cinnamon*; then add nuts and/or raisins if desired. Roll lengthwise as for jelly roll. Cut into 1/2 inch pieces. Put on greased baking sheet; allow to rise again, about 1 hour. Bake at 350 for about 20 minutes. * This mixture is a ratio of about 1 teasp. Cinnamon for every 1/4 C. brown sugar. Cover well, as this makes the filling in the rolls. |
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Grandma’s dinner rolls
| 1/2 cup Water warm 2 pkg Yeast dry 3/4 cup Milk lukewarm 1/2 cup sugar 1 tsp. salt 1/2 cup shortening 2 eggs 4 1/2 cup Flour to 5 cups |
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| Instructions Dissolve yeast in warm water & soak about 5 minutes. Pour warm milk over sugar & salt in bowl. Stir till dissolved. Mix in 1 cup flour, shortening, eggs & yeast mixture. Add remaining flour to make a soft dough. Knead & place in a greased bowl. Cover with plastic wrap. Allow to rise in warm place until double in size, about 1 hour. Divide into 2 parts; roll to about 1/4 inch thick. Cut with glass or can about 3 inches in diameter. Brush tops with butter or oil; fold over like parker house rolls. Overfold, or they will unfold when they rise. Allow to rise again, about 1 hour. Bake at 350 for about 15 minutes. Remove from oven & brush sparingly with butter. FYI |
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Grandma’s 4-H Cinnamon rolls
| 2 pkg Yeast dry 1/4 cup Water lukewarm 1 cup Milk as required 3/4 c. sugar 2 tsp. salt 1/2 c. shortening 1 tsp. nutmeg 1/4 teaspoon Cinnamon 2 eggs (beaten) 5 cup Flour to 6 cups |
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| Instructions Dissolve yeast in warm water; set aside. Scald milk & pour over sugar, salt & shortening in a large bowl. Cool. Add 2 c. flour & eggs, and beat well. Add yeast, spices and remaining flour to make a soft dough. Let rise until double in size, about 1 hour. Divide into 2 parts; roll each part into a rectangle about 1/4 inch thick. Brush melted butter over the dough. Sprinkle generously with a cinnamon-sugar mixture* then add nuts and/or raisins if desired. Roll lengthwise as for jelly roll. Cut into 1/2 inch pieces. Put on greased baking sheet; allow to rise again, about 1 hour. Bake at 350 for about 20 minutes. * This mixture is a ratio of about 1 teasp. Cinnamon for every 1 Tablesp. Sugar. Cover well, as this makes the filling in the rolls. |
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Giada’s Tuna and Green Bean Salad
| 1 1/2 pounds slender green beans trimmed, halved crosswise 3 teaspoons salt plus more to taste 2 large red potatoes diced 1/3 cup freshly squeezed lemon juice 2 garlic cloves finely chopped 1/3 cup extra-virgin olive oil 1 teaspoon dried oregano 3/4 teaspoon freshly ground black pepper 8 ounces cherry tomatoes halved 1/2 cup chopped fresh basil leaves 1/4 cup chopped fresh Italian parsley leaves 9 ounces canned tuna packed in oil drained |
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| Instructions Cook the green beans in a large pot of boiling water until crisp-tender, stirring occasionally, about 4 minutes. Using a mesh strainer, transfer the green beans to a large bowl of ice water to cool completely. Drain the green beans and pat dry with a towel. Add 2 teaspoons of salt to the same cooking liquid and bring the liquid to a simmer. Add the potatoes to the simmering liquid and cook until they are just tender but still hold their shape, about 8 to 10 minutes. Transfer the potatoes to the ice water to cool completely. Drain the potatoes and pat dry with a towel. In a small bowl, whisk the lemon juice, garlic, oil, oregano, 1 teaspoon salt and 3/4 teaspoon pepper. Place the tomatoes, basil and parsley in a large serving bowl. Add the tuna and toss gently to combine. Add the green beans and potatoes and gently combine. Pour the dressing over the salad and toss to coat. |
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Florentine Turkey Loaf
| 1 1/4 pound Ground turkey 1 cup Spaghetti sauce 1/2 cup Bread crumbs 1 tablespoon Chef Lee’s low sodium seasoning 1/2 cup Yellow onion chopped 1 each Egg 2 Egg white 2 tablespoon Parmesan cheese 10 ounce Frozen chopped spinach chopped 3/4 cup Mozzarella low fat cheese shredded |
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| Instructions Preheat oven to 350° Line a 9 x 5 loaf pan with double thickness aluminum foil. Spray with a nonstick cooking spray; set aside. Combine in a medium bowl, ground turkey, 1/4 cup spaghetti sauce, seasoning, bread crumbs, onion, eggs and Parmesan cheese. Press half of the turkey mixture into foil-lined pan. Press a 1 inch indentation down the center of the mixture, leaving 1 inch thickness on all sides. Toss spinach and mozzarella cheese together; spoon into indentation, mounding in the center. Press remaining turkey mixture evenly over top, sealing edges. Bake 45 to 50 minutes. Spoon remaining spaghetti sauce over meat loaf. Bake five to the minutes longer. Remove from oven and let stand for 10 to 15 minutes before cutting. |
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Five-Alarm Chili
| 1 pound Ground turkey 1 Onion chopped 1 clove Garlic minced 1 Green pepper seeded and chopped 14 ounce Pinto beans drained and washed to reduce sodium 1 teaspoon Oregano 1/2 teaspoon Cumin 1/2 teaspoon Black pepper freshly ground 1/2 teaspoon Cayenne 28 ounces Tomato diced and sodium free |
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| Instructions Brown the meat in a nonstick Dutch oven or large pot along with the onion, garlic, and green pepper over medium heat until the meat is fully cooked. Drain off any excess oil. Add the beans and spices. Stir together for 1 minute. Add the tomatoes and bring to a boil. Lower the heat and simmer on low for 10 to 15 minutes, stirring occasionally. Makes 4 servings |
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Everyday waffles
| 1 3/4 cups flour 3 teaspoons baking power 1/2 teaspoon salt 2 beaten egg yolks 1 3/4 cups milk 1/2 cup sail oil or melted shortening 2 stiffly beaten egg whites |
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| Instructions Mix together. Use 1/3 cup to put in waffle iron. |
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Easy Salmon Patties
| 15 ounce Canned Alaskan red or pink salmon (low sodium) 2 pieces Toasted whole grain bread grinded 1 large Egg 1/2 small Onion chopped 1/4 Sweet red pepper chopped 1/4 cup Parsley chopped 1 tablespoon Lemon juice Zest of half a lemon Olive oil |
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| Instructions When you don’t have access to fresh Wild Salmon, canned wild salmon is relatively easy to find in your local supermarket, health-food store, or online. Actually, canned salmon works well for this recipe and it will save you a lot of time. Alaskan Red Sockeye Salmon with bones is a quality choice for this recipe. One 3 oz can provides up to 180 mg of Calcium and approximately 2 grams of Omega 3 fatty acids. Try these patties on a bed of greens or on whole grain buns with your favorite mustard. Top with tomato and pickles. A vegetable salad or lightly cooked vegetable side dish would round out this meal nicely. 1 – 15 oz. canned Alaskan red or pink salmon (look for low sodium versions) Mix all ingredients together. Shape into patties. Oil frying pan with 1-2 TBSP of oil. Cook on medium-high heat for about 2-3 minutes on each side or until browned on both sides. Enjoy! |
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