Archive for the ‘November 2010’ Category

1 tbs EVOO

3 celery ribs, chopped

2 medium-size carrots, chopped

1 lg onion, chopped

1 bay leaf, use fresh if available

salt and freshly ground black pepper

2 quarts chicken stock

1 pound wide egg noodles

1 pound chicken tenders or chicken cutlets, cut into bite-size pieces (I use a rotisserie chicken, 1/2 chicken for the recipe)

for garnish:

1/4 c dill, chopped

1 c popcorn

1 c oyster crackers

yields: 6 servings, with seconds


Heat a large soup pot over medium-high heat with EVOO. Add celery, carrots, onion and bay leaf and season with salt and pepper. Cook for about 2-3 minutes then add chicken stock. Bring to a boil and add the egg noodles. Cook according to package instructions, adding the chicken pieces during the last 4-5 minutes for cooking.

if soup is frozen

**I put the noodles in uncooked in hopes they wouldn’t fall apart once the soup is thawed** I also didn’t put salt and pepper so  you will need to season the soup.

thaw in the fridge overnight. Heat on the stove top until noodles are done and add salt and pepper to taste


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Lemon Chicken

Pound out chicken breast. Marinate in lemon juice for one hour. Dip (in this order) flour, beaten egg, bread crumbs,
then fry in olive oil. I like them with a lot of lemon. For the the sake of the group they are mildly lemon flavored. I will serve mine with fresh squeezed lemon juice over the chicken. Please use the Uncle Bens Ready Rice (provided) in the pantry with this dish. The meat only needs to be defrosted and microwaved. It is already cooked.
-Recipe from my mom.

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Potato Soup Recipe:


1/8 c butter

2 leeks sliced thin (white only)

1 yellow onion sliced

1 1/2 quarts chicken stock

4 potatoes sliced 1/4″ thick

2 sprigs of thyme

1/2 c heavy cream

1 c cheddar cheese, shredded

1/2 c bacon, cooked and diced

salt to taste

In saucepan, add butter, leeks, and onions.  Saute but do not brown.  Add chicken stock, potatoes, salt, and thyme.  Cook 40 mins on medium, covered, and stirring frequently.  Use masher to break potatoes into smaller chunks.  Add cream, boil to a boil, and serve hot with cheese and bacon.  (If freezing, do not add cream.  Cook bacon a minute less than done and freeze separately with paper towels in between.   Cheese may be frozen also.)

To Reheat Frozen Soup:

Thaw soup in the refrigerator.  Heat on stovetop.  Add cream and bring to a boil.  Thaw bacon, microwave for 30 seconds or fry on stovetop for one minute.  Break into pieces.   Serve hot with bacon and cheddar.

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  • 8 oz. ground turkey
  • 1 package taco seasoning
  • 1 package dry ranch dressing mix
  • 2 cans pinto beans
  • 1 can corn
  • 2 cans diced tomatoes
  • 1 – 4 oz. can diced green chiles
  • 1 can water
  • 1 large onion, diced

Spray skillet with nonstick spray.  Brown meat and onion, drain off excess liquid.  Add remaining ingredients and simmer 30 minutes.

From frozen: Defrost.  Bring to boil in pot over stove, reduce heat and simmer, covered for 30 minutes.  Can also place in crockpot in the morning and cook on low all day (I usually do it this way when I make this soup).  Serving ideas: Serve over crushed Baked Tostitos and/or top with light sour cream, shredded cheddar cheese, green onions.

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Prep Time: 1 hr

Total Time: 1 hr

  1. Heat oil in a large saucepan over medium heat. Add onions, garlic, jalapeno, and cumin; season with salt and pepper.
  2. Cook stirring occasionally until golden, 10-12 minutes.
  3. Add tomato paste and cook, stirring, 1 minute.
  4. Add beans and 1-1/2 cups water; bring to a boil.
  5. Reduce heat to medium and simmer stirring occasionally until thickened, 10-12 minutes.
  6. Add corn; cook to heat through, 2-3 minutes.
  7. Remove from heat; stir in scallions.
  8. Heat tortillas according to package instructions.
  9. Fill with rice, bean mixture, and cheese (assembly instructions below).
  10. Serve immediately with salsa and sour cream, if using, or freeze-wrap-freeze (see above) up to 3 months. (Reheating instructions below).

To Assemble:

  1. Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup cheese on one side of tortilla, leaving about 1/2 inch between filling and edge of tortilla. Fold sides in and hold.
  2. Starting from filled end, holding sides in as you work, tightly roll into a bundle.
  3. Place on a baking sheet, seam side down, and prepare remaining burritos.

Reheating From Frozen:.

  • Microwave and oven: Remove frozen burritos from plastic wrap. Place on a microwave-safe plate; microwave on high for 3 minutes. Transfer to baking sheet; bake at 450 degrees until crispy, about 10 minutes. This is our favorite quick method.
  • Microwave only: Remove frozen burritos from plastic wrap. Place on a microwave-safe plate, covered with a microwave-safe bowl, and defrost at high power for 3-4 minutes; uncover, and microwave on high 3-4 minutes longer.
  • Oven only: Remove frozen burritos from plastic wrap; rewrap individually in aluminum foil. Place on a baking sheet; bake at 450 degrees for 40 minutes. Remove foil and bake to crisp, 5-10 minutes. (To reheat defrosted burritos, remove any wrapping and bake for 10 minutes.).

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  • · Black Beans
  • · Eggs
  • · Onion
  • · Bell Pepper
  • · Salsa
  • · Tortilla
  • · Cheese

Preparing the Burritos
If you’re adding any vegetables (see below, “Some Optional Ideas”), put these in a medium pot and cook them over medium high heat for a few minutes before doing anything else. This caramelizes onions and peppers, for example.

Open up all of the cans of beans and drain off the sauce. I put the beans in a strainer and run water over the top because I do not like the sauce that beans are packed in.

Crack all of the eggs into a bowl and beat them with a fork until they’re roughly consistent. Pour this egg mixture into a medium pot (with the vegetables, if you’re using them) and begin cooking the eggs over medium heat. Stir them constantly, scraping any cooking eggs off of the bottom of the pan. As soon as the eggs just start to cook, add all of the beans to the pot.

Keep cooking the egg/bean/vegetable mix, stirring continuously and scraping eggs off the bottom and side of the pan, until the eggs are thoroughly cooked. Remove from heat.

Take out a single tortilla and put a large spoonful of egg mixture onto the tortilla (about two heaping tablespoons). Put a tablespoon or so of salsa on top, along with anything extra (see below, “Some Optional Ideas”). You’ll want to put the eggs and salsa in the middle of the burrito, near the bottom, as shown below.

Warming Up the Burritos
Reheating these burritos is quite easy. Simply take a burrito out of the freezer, take off the saran wrap, and wrap the burrito in a paper towel. Put it in the microwave on defrost for 2 minutes, then cook on high for 1 minute and a half or so. This will produce a warm, moist burrito. You may need to play with the exact times a bit depending on your elevation, your microwave, and the size of the burrito you made.

Let it cool for a minute or two in the microwave, and then you can easily carry the burrito with you in the paper towel. The paper towel will help prevent any leakage and can provide a napkin when you’re finished.

These burritos are ovo-vegetarian, quite healthy, delicious, and packed with protein. You can prepare them in just a few minutes in the microwave when you’re busy in the morning.

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Description: A casserole of tender broccoli with chunks of chicken, topped with a flavorful sauce and cheese, served over rice. From www.tammysrecipes.com
Yield: 8 servings
16 ounces frozen broccoli florets (or about 3 cups fresh broccoli florets)
3 cups cooked cubed chicken
2 cans cream of chicken soup
1/2 cup mayonnaise
1 teaspoon curry powder
1/2 cup chicken broth
2 cups (8 ounces) shredded cheddar cheese, divided

You provide:
– cooked rice (brown or white)

Instructions (from fresh)

1. In covered saucepan, cook broccoli in water just until tender, about 5 minutes.

2. In greased 9 x 13 baking dish, spread broccoli across bottom and sprinkle chicken evenly on top. Generously sprinkle black pepper over chicken.

3. In mixing bowl, combine cream soups, mayonnaise, curry powder, 1 cup cheese, and chicken broth, whisking until smooth. Pour over chicken and broccoli.

4. Bake uncovered at 375 degrees for 20-30 minutes or until hot and bubbling. Spread cheese on top and bake 5-10 minutes longer, until melted and slightly browned.

From frozen:

1. Defrost in refrigerator overnight.

2. Preheat oven to 375.

3. Lightly spray 9″ x 13″ baking pan with cooking spray or olive oil.

4. Pour mixture into baking pan and bake uncovered for 30 minutes until hot and bubbling.  Sprinkle 1 cup of cheese on top and bake for 10 more minutes until cheese is bubbling and slightly browned.

5. Serve Saucy Broccoli Chicken Bake over cooked rice.

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