Friday, July 24, 2009

Wendy's Chili

2 lbs. fresh ground beef
1 qt. tomato juice
1 (29 oz.) can tomato puree
1 (15 oz.) can red beans, drained
1 medium onion (1 1/2 c.), chopped
1/2 C. celery, diced
1/4 C. green pepper, diced
1/4 C. chili powder1 tsp. cumin (if you like real flavor, add more)
1 1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. each: black pepper, oregano, sugar
1/8 tsp. cayenne pepper
1. In a frying pan, brown the ground beef; drain.
2. Put the drained beef and the remaining ingredients into a 6-quart pot. Cover the pot;
3. let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes.

Italian Cream Soda

1 cup club soda
1/4 cup half and half
1/4 cup any flavored syrup
Whipped cream

1. Fill 20 oz cup half full of ice.
2. Add syrup.
3. Add club soda.
4. Add half and half. Stir.
4. Serve topped with whipped cream.

Thursday, July 23, 2009

Chicken Parmigiana


3 eggs, beaten
6 ounces dry Italian bread crumbs
6 boneless skinless chicken breast halves
36 oz. spaghetti sauce
6 ounces shredded mozzarella
¾ cup grated parmesan
angel hair pasta

1. Preheat oven to 350°. Lightly grease a 9x13 inch baking dish.
2. Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken in the prepared baking dish and bake in the preheated oven for 40 minutes, or until no longer pink and the juices run clear.
3. Pour ½ of the spaghetti sauce into a 15x10 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and parmesan cheeses on top and return to the preheated oven for 20 minutes.

Serve over angel hair pasta.
Best to use chicken breasts that are thin.

5 Minute Chocolate Mug Cake

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)

1. Add dry ingredients to mug, and mix well.
2. Add the egg and mix thoroughly.
3. Pour in the milk and oil and mix well..
4. Add the chocolate chips (if using) and vanilla extract, and mix again.
5. Put your mug in the microwave and cook for 3 minutes at 1000 watts.
(The cake will rise over the top of the mug, but don't be alarmed!)
6. Allow to cool a little, and tip out onto a plate if desired.

Rice Krispie Treats

1/4 cup light margarine
4 cups miniature marshmallows
6 cups Rice Krispies Cereal
1.In a large saucepan, melt the margarine on low heat.
2.When margarine is melted, add the marshmallows and stir until they are all melted.
3.Remove from heat and stir in Rice Krispies.
4.Pat the mixture into a greased 9 by 13 inch baking dish.
5.Cool and cut into squares.

Serves 16

Creamy Fruit Dip

4 ounces light cream cheese (half of an 8 oz block)
3 to 4 tablespoons nonfat milk
1 teaspoon vanilla
1 cup powdered sugar
Assorted fruit, cut into pieces
1.Soften up the cream cheese on the counter, or in the microwave for a few seconds.
2.Measure the milk into the cream cheese.
(use 4 tablespoons if you like it on the thinner side, use 3 tablespoons if you like your dip thicker.)
3. Add the vanilla and powdered sugar.
4.Beat everything together until it is smooth.
5.Serve it in a bowl surrounded by seasonal fruit.

Serves 6

Pico De Gallo

4 Firm Roma Tomatoes, diced
1 med sweet onion, diced approx. 4.5 oz
1 Jalapeno pepper or to taste
4 T cilantro diced or to taste or to taste
Juice of 2 Limes
1 tsp chopped garlic

1. Dice tomatoes and sweet onion
2.Remove some-none-or all of the seeds in the Jalapeno pepper depending on how hot you want it. Then dice it.
3.Remove leaves of Cilantro from stems and dice.
4.Add 1 tsp chopped garlic or to taste.
5.Mix gently and squeeze Lime Juice over top.
6.Mix gently and refrigerate for at least 2 hrs for flavors to blend.

Serves 10

Monday, July 20, 2009

Tater Tot Casserole

1 1/2 lbs. hamburger
1 small onion
1 cup rice
2 cans cream of chicken soup
1 1/2 cans water
1 can french cut green beans
frozen tater tots

1. Fry hamburger and onion over medium heat until brown. Drain fat and put in a large bowl.
2. Add cream of chicken soup, 1 1/2 cans water, rice, and green beans.
3. Grease 10 1/2 x 14 3/4 inch pan and add the mixture. Top with tater tots, (long side down), and bake at 350 for 35 minutes, or until tater tots are golden brown.

Orange Cashew Chicken Stir Fry

1 lb. boneless, skinless chicken breasts, cut into 1 inch cubes
2 medium carrots, sliced
1/2 cup chopped celery
2 TBS vegetable oil
2 TBS cornstarch

1/4 tsp. ground ginger
3/4 cup orange juice

1/4 cup honey
3 TBS soy sauce

1/4 - 1/2 cup salted cashews
Hot cooked rice

1. In a large skillet or wok, stir fry chicken, carrots, and celery in oil for 8-10 minutes or until juices run clear.

2. Reduce heat.
3. Combine cornstarch, ginger, orange juice, honey, and soy sauce until blended.
4. Stir into the chicken mixture.
5. Bring to a boil; cook and stir for 2 minutes or until thickened.
6. Stir in cashews.

7. Serve over rice.

Sunday, July 19, 2009

Caribbean Chicken Salad

3 cups rotisserie chicken (cut into cubes)
1/4 cup Jamaican Jerk Seasoning Blend
2 TBS vegetable oil
8 cups bite-size pieces mixed salad greens
3 cups peeled and sliced fresh peaches
1 - 1/3 cup fruit-flavored vinaigrette (we used raspberry walnut)

1. Place chicken in bag. Sprinkle seasoning blend over chicken; seal bag and shake until chicken is evenly coated.
2. Toss salad greens and peaches into a large bowl and pour the vinaigrette over.
3. Top with chicken.