Salad with breaded chicken on top
nothing more simple.
April 15th we went out to eat.
Day 107 April 16th
surf and turf with french fries
steak with marinated shrimp on the grill. French Fries baked in a very hot oven.
Shrimp marinated in a zip lock bag with Cayenne pepper, olive oil and garlic.
Saturday, April 16, 2011
April 13
Tortellini with breaded chicken, spaghetti sauce and mozzarella with salad
1 package tortellini cooked according to the package
baked breaded chicken (Like Tyson brand) according to package
heat spaghetti sauce in a bowl
Spoon tortellini on to plate, top with chicken (cut into bite sized pieces), spaghetti sauce and shredded mozzarella
salad in a bowl
This is one of my families favorite dinners and it is so quick and easy.
1 package tortellini cooked according to the package
baked breaded chicken (Like Tyson brand) according to package
heat spaghetti sauce in a bowl
Spoon tortellini on to plate, top with chicken (cut into bite sized pieces), spaghetti sauce and shredded mozzarella
salad in a bowl
This is one of my families favorite dinners and it is so quick and easy.
Tuesday April 12 Day 103
Almond crusted chicken, baked potatoes and spinach
1 cup slivered almonds
2 cups panko bread crumbs
1/2 cup Dijon mustard
3 T honey
1 T finely chopped fresh chives (did not add)
2 large eggs
8 thin-cut boneless, skinless chicken cutlets (I pounded the chicken until it s was 1/2 inch thick)
1 cup vegetable oil
adjust oven rack to middle position and heat oven to 200 degrees. Pulse almonds in food processor until finely ground. Combine ground almonds and bread crumbs in shallow dish. Combine 6 T mustard, honey and chives in a bowl.
beat eggs and remaining mustard in second shallow dish. Pat cutlets dry with paper towels and season with salt and pepper. One at a time coat cutlets lightly with egg mixture and dredge in crumb mixture, pressing to adhere. Transfer cutlets to large plate and let dry 5 minutes.
Heat 1/2 cup oil in large nonstick skillet over medium heat until just smoking. Cook half of cutlets until brow, about 3 minutes per side. Transfer to wire rack set inside rimmed baking sheet and keep warm in oven. Wipe out skillet with paper towel and repeat with remaining oil and chicken. Serve with honey mustard.
1 cup slivered almonds
2 cups panko bread crumbs
1/2 cup Dijon mustard
3 T honey
1 T finely chopped fresh chives (did not add)
2 large eggs
8 thin-cut boneless, skinless chicken cutlets (I pounded the chicken until it s was 1/2 inch thick)
1 cup vegetable oil
adjust oven rack to middle position and heat oven to 200 degrees. Pulse almonds in food processor until finely ground. Combine ground almonds and bread crumbs in shallow dish. Combine 6 T mustard, honey and chives in a bowl.
beat eggs and remaining mustard in second shallow dish. Pat cutlets dry with paper towels and season with salt and pepper. One at a time coat cutlets lightly with egg mixture and dredge in crumb mixture, pressing to adhere. Transfer cutlets to large plate and let dry 5 minutes.
Heat 1/2 cup oil in large nonstick skillet over medium heat until just smoking. Cook half of cutlets until brow, about 3 minutes per side. Transfer to wire rack set inside rimmed baking sheet and keep warm in oven. Wipe out skillet with paper towel and repeat with remaining oil and chicken. Serve with honey mustard.
Monday April 11
Rosemary-Cranberry Roasted Chicken
This is very easy and delish!
3/4 cup cranberry chutney
4 bone-in breast halves, skin removed (I did not use bone in)
3/4 t dried rosemary, crushed
3/4 cup fresh who wheat crumbs ( I used Panko)
1/2 t smoked paprika
Heat over to 375 degrees. Spread 1/4 c of the chutney over top of chicken; sprinkle with rosemary. Combine bread crumbs and paprika in a small bowl; pat over chicken. Spray crumb topping with cooking spray; place chicken on foil-lined rimmed baking sheet.
Bake 25 to 30 minutes or until golden brown and chicken is longer pink in center. Serve with remaining 1/2 cup chutney.
I served this with rice and brocolli casserole
This is very easy and delish!
3/4 cup cranberry chutney
4 bone-in breast halves, skin removed (I did not use bone in)
3/4 t dried rosemary, crushed
3/4 cup fresh who wheat crumbs ( I used Panko)
1/2 t smoked paprika
Heat over to 375 degrees. Spread 1/4 c of the chutney over top of chicken; sprinkle with rosemary. Combine bread crumbs and paprika in a small bowl; pat over chicken. Spray crumb topping with cooking spray; place chicken on foil-lined rimmed baking sheet.
Bake 25 to 30 minutes or until golden brown and chicken is longer pink in center. Serve with remaining 1/2 cup chutney.
I served this with rice and brocolli casserole
Sunday, April 10, 2011
April 8th, 9th
Friday
steak with A-1, french fries, ranch style beans
Just plain steak (with seasoning), baked french fries and ranch style beans
Saturday
out to eat! Worked around the house! My yard looks great! My house is super clean!
Getting ready for the party! ( We are having a surprise party for Marlo at our house)
steak with A-1, french fries, ranch style beans
Just plain steak (with seasoning), baked french fries and ranch style beans
Saturday
out to eat! Worked around the house! My yard looks great! My house is super clean!
Getting ready for the party! ( We are having a surprise party for Marlo at our house)
April 7th Slow cooker White Chicken Chili
JD came for dinner! I really like seeing him (as a guest)!
3 cans cannelini beans, drained and rinsed.
1 16 oz can white hominy drained and rinsed
3 cups chicken broth
salt and pepper
Blend Base: Puree 1 can beans, hominy, broth, and 3/4 t salt in blender until completely smooth. pour into slow cooker.
6 bone in chicken thighs (about 3 lbs) fat trimmed
(I used chicken breasts)
Brown chicken: Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over med-high heat until just smoking. Cook thighs, skin-side down, until skin is well browned and fat has rendered, about 5 minutes. Remove and discard skin, then add thighs to slow cooker.
Cook aromatics: Pour off all but 2 T fat from skillet. Cook onions, chiles, and 1/2 t salt until golden brown, stirring occasionally, about 8 minutes. Add garlic, cumin, and coriander and cook until fragrant, about 30 seconds Transfer half of onion mixture to slow cooker; reserve remaining mixture in refrigerator.
Finish chili: Add remaining beans to slow cooker. Cover and cook on low until chicken is tender, about 4 hours. Transfer chicken to bowl. When cool enough to handle, discard bones and shred chicken into bite-sized pieces. Stir cilantro, pickled jalapenos, shredded chicken and reserved onion mixture into slow cooker and let war. Serve
I made corn bread with this. Yummy!
3 cans cannelini beans, drained and rinsed.
1 16 oz can white hominy drained and rinsed
3 cups chicken broth
salt and pepper
Blend Base: Puree 1 can beans, hominy, broth, and 3/4 t salt in blender until completely smooth. pour into slow cooker.
6 bone in chicken thighs (about 3 lbs) fat trimmed
(I used chicken breasts)
Brown chicken: Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over med-high heat until just smoking. Cook thighs, skin-side down, until skin is well browned and fat has rendered, about 5 minutes. Remove and discard skin, then add thighs to slow cooker.
Cook aromatics: Pour off all but 2 T fat from skillet. Cook onions, chiles, and 1/2 t salt until golden brown, stirring occasionally, about 8 minutes. Add garlic, cumin, and coriander and cook until fragrant, about 30 seconds Transfer half of onion mixture to slow cooker; reserve remaining mixture in refrigerator.
Finish chili: Add remaining beans to slow cooker. Cover and cook on low until chicken is tender, about 4 hours. Transfer chicken to bowl. When cool enough to handle, discard bones and shred chicken into bite-sized pieces. Stir cilantro, pickled jalapenos, shredded chicken and reserved onion mixture into slow cooker and let war. Serve
I made corn bread with this. Yummy!
April 6th Enchilada stacks and beans
This is an excellent Dinner!
1 T vegetable oil
1 onion, chopped fine
3 T chili powder
2 t ground cumin
2 (8 oz) cans tomato sauce
3/4 cup chicken broth
1/2 t salt
1 rotisserie chicken, skin discarded, meat shredded into bite size pieces
1 1/2 cup shredded Mexican cheese blen
2 T finely chopped fresh cilantro
12 corn tortillas
Adjust oven rack to middle position and heat oven to 400 degrees. Heat oil in large saucepan over med-high heat until shimmering. Cook onion until softened, about 5 minutes. Add chili powder and cumin and cook until fragrant, about 30 seconds. Stir in tomato sauce, broth and salt and simmer until slightly thickened, about 5 minutes. Cover and keep warm.
Toss chicken, 1/4 cup sauce, 1 cup cheese and cilatro in bowl. (I chopped up 2 T chipotle in adobo for a little heat) Spread 1/2 cup sauce in 8 inch, square baking dish. Stack tortillas on plate and microwave, covered, until pliable, about 1 minute. Top with 4 tortillas and half of remaining sauce. Cover with remaining chicken mixture, tortillas, sauce, and cheese.
Wrap with foil and bake until heated through, about 15 minutes. Remove foil and bake until cheese is lightly browned, about 5 minutes. Serve.
April 5th Chicken fried chicken mashed potatoes peas
HEB makes this really good chicken fried chicken, with gravy, that only has to be cooked in the oven! I made red potato mashed potatoes to go with.
Monday, April 4, 2011
April 4 - Monday - Day
Tex-Mex Chicken and Rice
1 1/2 cups chicken broth
1 cup long grain white rice
salt and pepper
4 boneless, skinless chicken breasts
1 T oil
1 can Ro-Tel
1 can black beans, drained and rinsed
3 cups Frito's, crushed
1 cup shredded cheese
1/3 cup finely chopped fresh cilantro
Adjust oven rack to upper-middle position and heat broiler. Combine 1 cup broth, rice, and 1/2 t salt in a large bowl. Cover with plastic wrap and microwave until liquid is absorbed, 6 to 8 minutes. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large oven safe skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 3 minutes per side. Transfer to plate.
Add remaining broth, rice, tomatoes, and beans to now-empty skillet and bring to boil. Return chicken and juices to skillet and cook, covered, over med-low heat until chicken is cooked through and rice is tender, 12 to 15 minutes. Transfer chicken to cutting board and tent with foil. Let rest 5 minutes, then cut into 1/2 inch slices. meanwhile, let rice mixture stand, covered, for 5 minutes. Combine Frito's, cheese, and cilantro in a bowl. stir chicken and juices into rice mixture. Sprinkle Frito mixture over chicken-rice mixture and broil until golden, 2 to 3 minutes. This needs something spicy added. We added hot sauce to the top. Serve.
1 1/2 cups chicken broth
1 cup long grain white rice
salt and pepper
4 boneless, skinless chicken breasts
1 T oil
1 can Ro-Tel
1 can black beans, drained and rinsed
3 cups Frito's, crushed
1 cup shredded cheese
1/3 cup finely chopped fresh cilantro
Adjust oven rack to upper-middle position and heat broiler. Combine 1 cup broth, rice, and 1/2 t salt in a large bowl. Cover with plastic wrap and microwave until liquid is absorbed, 6 to 8 minutes. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large oven safe skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 3 minutes per side. Transfer to plate.
Add remaining broth, rice, tomatoes, and beans to now-empty skillet and bring to boil. Return chicken and juices to skillet and cook, covered, over med-low heat until chicken is cooked through and rice is tender, 12 to 15 minutes. Transfer chicken to cutting board and tent with foil. Let rest 5 minutes, then cut into 1/2 inch slices. meanwhile, let rice mixture stand, covered, for 5 minutes. Combine Frito's, cheese, and cilantro in a bowl. stir chicken and juices into rice mixture. Sprinkle Frito mixture over chicken-rice mixture and broil until golden, 2 to 3 minutes. This needs something spicy added. We added hot sauce to the top. Serve.
April 1, 2, and 3rd
We went out to eat both Friday and Saturday. Oh BTW, Phil's Ice House DOES have the best hamburgers!
Gloria and Gaylynn this is what I had for lunch as leftovers today!
Sunday we had:
Shrimp with Artichokes and Mushrooms
2 pounds extra large shrimp, peeled, deveined and tails discarded
salt and pepper
1/4 olive oil
3 garlic cloves, minced (who measures garlic!)
1/2 t red pepper flakes
10 oz white mushrooms quartered
2 cans artichokes hearts quartered
1/2 cup white wine
3 T butter
2 T finely chopped fresh parsley
Pat shrimp dry with paper towels and season with salt and pepper. Combine shrimp, 1 T oil, garlic and pepper flakes in zip loc bag and refrigerate for 15 minutes
Heat 1 T oil in a large nonstick skillet over med-high heat until shimmering. Cook mushrooms until browned, 6 yo 8 minutes. Add artichokes and cook until lightly browned, about 3 minutes. Transfer vegetables to med bowl and tent with foil.
Heat 1 T oil in skillet over med-high heat until just smoking. Add half shrimp and cook without moving until spotty brown on first side, about 1 minutes, transfer to bowl with vegetables. Repeat with remaining oil and remaining shrimp. Add wine to now-empty skillet and simmer until reduced to 1/3 cup, 1 to 2 minutes. whisk in butter until smooth. Stir in vegetable-shrimp mixture and parsley and simmer until shrimp are cooked through.
Gloria and Gaylynn this is what I had for lunch as leftovers today!
Sunday we had:
Shrimp with Artichokes and Mushrooms
2 pounds extra large shrimp, peeled, deveined and tails discarded
salt and pepper
1/4 olive oil
3 garlic cloves, minced (who measures garlic!)
1/2 t red pepper flakes
10 oz white mushrooms quartered
2 cans artichokes hearts quartered
1/2 cup white wine
3 T butter
2 T finely chopped fresh parsley
Pat shrimp dry with paper towels and season with salt and pepper. Combine shrimp, 1 T oil, garlic and pepper flakes in zip loc bag and refrigerate for 15 minutes
Heat 1 T oil in a large nonstick skillet over med-high heat until shimmering. Cook mushrooms until browned, 6 yo 8 minutes. Add artichokes and cook until lightly browned, about 3 minutes. Transfer vegetables to med bowl and tent with foil.
Heat 1 T oil in skillet over med-high heat until just smoking. Add half shrimp and cook without moving until spotty brown on first side, about 1 minutes, transfer to bowl with vegetables. Repeat with remaining oil and remaining shrimp. Add wine to now-empty skillet and simmer until reduced to 1/3 cup, 1 to 2 minutes. whisk in butter until smooth. Stir in vegetable-shrimp mixture and parsley and simmer until shrimp are cooked through.
March 31
Garden-Fresh Chicken and Rice
2 cups chicken broth
1 cup long grain white rice
salt and pepper
4 boneless, skinless chicken breasts
3 T butter
2 small zucchini, halved lengthwise and sliced thin
1 cup fresh corn
3 scallions sliced thin (I did not put this on it)
Combine 1 cup broth, rice and 3/4 t salt in large bowl. Cover tightly with plastic wrap and microwave until broth is completely absorbed, about 8 minutes. Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Melt 2 T butter in large skillet over medium-high heat. Cook chicken until golden brown, about 3 minutes per side. Transfer to plate.
Melt remaining butter in now-empty skillet. Cook zucchini and corn until browned, about 3 minutes. Transfer to med bowl. Add parcooked rice and remaining broth to skillet and bring to boil. Return chicken , along with any accumulated juices, to skillet and cook, covered, over med-low heat until chicken is cooked through and rice is tender, 12 to 15 minutes. Transfer chicken to cutting board and tent with foil. Stir vegetables and scallions into rice, cover, and let sit until heated through, about 2 minutes. Slice chicken and serve with rice.
This was really good, very light. Perfect for summer!
2 cups chicken broth
1 cup long grain white rice
salt and pepper
4 boneless, skinless chicken breasts
3 T butter
2 small zucchini, halved lengthwise and sliced thin
1 cup fresh corn
3 scallions sliced thin (I did not put this on it)
Combine 1 cup broth, rice and 3/4 t salt in large bowl. Cover tightly with plastic wrap and microwave until broth is completely absorbed, about 8 minutes. Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Melt 2 T butter in large skillet over medium-high heat. Cook chicken until golden brown, about 3 minutes per side. Transfer to plate.
Melt remaining butter in now-empty skillet. Cook zucchini and corn until browned, about 3 minutes. Transfer to med bowl. Add parcooked rice and remaining broth to skillet and bring to boil. Return chicken , along with any accumulated juices, to skillet and cook, covered, over med-low heat until chicken is cooked through and rice is tender, 12 to 15 minutes. Transfer chicken to cutting board and tent with foil. Stir vegetables and scallions into rice, cover, and let sit until heated through, about 2 minutes. Slice chicken and serve with rice.
This was really good, very light. Perfect for summer!
March 30
Green Chile Enchiladas
The recipe is on Old El Paso canned green enchilada sauce. So easy!
roasted chicken cut into small pieces
1 8 oz cream cheese
1 can green chopped chiles
melt the cream cheese and stir until it is all mixed.
Spoon into flour tortillas, cheese, roll up and place edge side down in greased pan. Repeat the process until all of the filling is done. Top with green enchilada sauce. Top with cheese. Bake at 375 degrees until brown on top and bubbly.
The recipe is on Old El Paso canned green enchilada sauce. So easy!
roasted chicken cut into small pieces
1 8 oz cream cheese
1 can green chopped chiles
melt the cream cheese and stir until it is all mixed.
Spoon into flour tortillas, cheese, roll up and place edge side down in greased pan. Repeat the process until all of the filling is done. Top with green enchilada sauce. Top with cheese. Bake at 375 degrees until brown on top and bubbly.
March 29th
HEB has the most wonderful fish at their fish counter. Salmon Chipotle is great! WE had it with the Uncle Ben's microwave rice. Takes 90 seconds in the microwave.
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