Creamy Mushroom Peas

Ingredients

• 2 cups frozen green peas
• 2 tablespoons butter
• 1 cup sliced fresh mushrooms
• 1 small chopped onion
• 1 tablespoon all-purpose flour
• 1 cup light cream
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pinch ground nutmeg

Directions

1. Fill a small saucepan with one inch of water. Bring to a boil, add peas, and cook until tender, about 5 minutes. Drain and set aside.
2. Melt butter in a medium saucepan over medium heat. Add mushrooms and onions, and cook for a few minutes, or until tender. Sprinkle flour over the mushrooms, and cook for 1 minute, stirring constantly. Gradually stir in cream, and season with salt, pepper and nutmeg. Cook, stirring until smooth and thick. Stir in peas, and remove from heat. Let stand for 5 minutes before serving.

Spicy Vegan Potato Curry

Prep Time: 30 min
Cook Time: 30 min
Ready In: 1 hr
Servings: 6

Ingredients

• 4 potatoes, peeled and cubed
• 2 tablespoons vegetable oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 1/2 teaspoons cayenne pepper
• 4 teaspoons curry powder
• 4 teaspoons garam masala
• 1 (1 inch) piece fresh ginger root, peeled and minced
• 2 teaspoons salt
• 1 (14.5 ounce) can diced tomatoes
• 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
• 1 (15 ounce) can peas, drained
• 1 (14 ounce) can coconut milk

Directions

1. Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
2. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.

Nutritional Information
Amount Per Serving Calories: 351 | Total Fat: 19.5g | Cholesterol: 0mg

Recipe taken from:
http://allrecipes.com/Recipe/Spicy-Vegan-Potato-Curry/

Salsa Verde Chicken Bake Recipe

Prep time: 5 minutes
Cook time: 30 minutes
Yield: Serves 4

While the chicken is cooking, prepare some rice or quinoa to serve with the chicken. You could easily make this with boneless, skinless chicken thighs as well. You may need to cook them just a few minutes longer than the breasts.

Ingredients

• 1 1/4 to 1 1/3 pounds boneless skinless chicken breasts
• 2 cups (1 16-ounce jar) tomatillo salsa verde
• 4 ounces grated Monterey jack and/or pepper jack cheese
• 1/2 cup chopped fresh cilantro (optional)

Method:

1. Preheat oven to 350°F. Remove the tenders from the chicken breasts and cut the larger pieces in half. You should have 4 4-ounce chicken portions plus the tenders. Line a 8x8 casserole baking dish with the chicken pieces. Try to cover the bottom as completely as you can with the chicken.

2. Cover the chicken pieces with the salsa verde. Cover completely, there should be no exposed chicken or it will dry out. Place in the oven for 25-30 minutes. If you have a meat thermometer, use it. The chicken should be removed from the oven when the internal temperature of the breast meat reaches 150°F.

 3. Sprinkle cheese over the chicken, increase the oven heat to 400°F and return to the oven for another 5-10 minutes, enough time for the cheese to melt and the sauce to get bubbly.

 4. Remove from oven. Serve immediately. Spoon over cooked rice or quinoa. Sprinkle with chopped fresh cilantro. Serve with tortilla chips for crunch if you would like.

Recipe taken from:
http://simplyrecipes.com/recipes/salsa_verde_chicken_bake/

Texas Caviar

Prep time: 15 minutes

Ingredients:

• 4 cups of cooked black-eyed peas (2 15-ounce cans, rinsed and drained)
• 8 green onions, just the green parts thinly sliced
• 1/2 cup chopped cilantro
• 3 jalapeño chile peppers, stems and seeds removed (wear gloves! do not touch your eyes after handling them!), finely chopped
• 2 plum tomatoes, diced, or 1/2 cup of canned diced tomatoes, drained
• 1 yellow bell pepper, seeds and stem removed, diced
• 3 cloves garlic, minced
• 2 Tbsp olive oil
• 2 Tbsp lime juice
• 1 teaspoon ground cumin
• Salt and black pepper, to taste

Method:

1. In a medium bowl, stir together the black-eyed peas, green onion greens, cilantro, chopped jalapeño, tomatoes, bell pepper, and garlic.
2. In a separate bowl, whisk together the olive oil, lime juice, and cumin. Pour over the the black-eyed pea mixture. Stir to coat. Add salt and pepper to taste.
3. Best chilled for several hours. Serve cold as a side salad or with tortilla chips.

 Yield: Serves 4-6

Recipe taken from:
http://simplyrecipes.com/recipes/texas_caviar/

Beef and Mushroom Lasagna

Prep Time: 25 Min
Cook Time: 42 Min
Ready In: 1 Hr 7 Min
Serve: 6 servings

Ingredients

• 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
• 1/4 cup milk
• 1 pound ground beef
• 2 cups Prego® Fresh Mushroom Italian Sauce
• 9 cooked lasagna noodles
• 1 cup shredded Italian-blend or mozzarella cheese

Directions

1. Heat the oven to 400 degrees F. Stir the soup and milk in a small bowl until the mixture is smooth.
2. Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat. Stir in the Italian sauce.
3. Layer half the beef mixture, 3 lasagna noodles and 1 cup soup mixture in a 2-quart shallow baking dish. Top with 3 lasagna noodles, remaining beef mixture, remaining noodles and remaining soup mixture. Sprinkle with the cheese. Cover the baking dish.
4. Bake for 30 minutes or until the lasagna is hot. Uncover the baking dish.
5. Heat the broiler. Broil 4 inches from the heat for 2 minutes or until the cheese is golden brown. Let stand for 10 minutes.

Recipe taken from:
http://allrecipes.com/Recipe/Beef-and-Mushroom-Lasagna/

Chilli Stuffed Peppers

Preparation time 15 minutes

Cooking time 50 minutes

Oven temperature 180°C, 350°F, gas 4

Calories 375 per portion

Serves 4

Ingredients:

• 4 green peppers, tops reserved and deseeded

For the filling

• 1 onion, chopped
• 1 clove garlic, crushed
• 350 g (12 oz) minced beef
• 1 tablespoon oil
• 100 g (4 oz) mushrooms, sliced
• 2 teaspoons chilli powder
• 1 tablespoon tomato puree
• 150 ml (1/4 pint) beef stock
• salt and pepper
• 425 g (15 oz) can kidney beans

Method:

1. Blanch the peppers in boiling salted water for 1 - 2 minutes and drain.
2. Place in an ovenproof dish.
3. Fry the onion, garlic and minced beef in the oil until browned. Stir in the mushrooms, chilli powder, tomato puree, stock and seasoning and simmer gently for 10 minutes.
4. Drain the kidney beans and add to the meat.
5. Fill the peppers with the chilli mixture, cover the dish and bake in a moderate oven for 30 minutes.

Cook's Tip

If you find a whole pepper too much for 1 serving, then cut 2 peppers in half lengthways to make boat shapes. Place in a baking dish and pile the filling in. Cook as above.

Recipe taken from:

http://www.cookitsimply.com/recipe-0010-01n6502.html

Meatballs and Peanut Sauce

Preparation time 15 minutes,

Cooking time 8 - 10 minutes,

Calories 490 per portion

serves 4 

Ingredients:

• 450 g (1 lb) minced beef
• 1 onion, grated
• salt and pepper
• 50 g (2 oz) fresh white breadcrumbs
• 1 egg, lightly beaten
• 1 tablespoon chopped parsley
• 2 tablespoons plain flour
• 2 tablespoons oil
• 1 clove garlic, crushed
• 2 tablespoons crunchy peanut butter
• 150 ml (1/4 pint) natural yogurt
• 1 teaspoon chilli powder
• pinch of cayenne
• 1 teaspoon chopped parsley to garnish

Method:

1. Mix together the meat, onion, seasoning, breadcrumbs, egg and parsley. Form the mixture into 18 small balls the size of marbles and roll in the flour. Combine the oil and the crushed garlic and brush the mixture over the meatballs.
2. Thread the meatballs on to oiled skewers and grill for 2 - 3 minutes, turn the skewers and grill for a further 2 - 3 minutes.
3. Melt the peanut butter over a gentle heat, add the remaining ingredients and cook gently until hot, but do not let the sauce boil. Serve the meatballs on a bed of mixed salad.
4. Serve the sauce separately, garnished with chopped parsley.

Cook's Tip

A food processor 'minces' meat well. Use lean stewing or braising beef and cut into cubes before placing in machine. A mixture of beef and pork makes an interesting change.

Recipe taken from:

http://www.cookitsimply.com/recipe-0010-0164v83.html

Conversion chart for oven temperature

Broccoli Stir Fry with Ginger and Sesame

INGREDIENTS

• 1 Tbsp sesame seeds
• 1/2 cup chicken stock (or vegetable stock for vegetarian option)
• 1 Tbsp soy sauce (use gluten-free soy sauce for gluten-free option)
• 1 Tbsp dark sesame oil
• Peanut, canola, or grapeseed oil, or some other high smoke-point cooking oil
• 1 pound broccoli florets, rinsed, patted dry, cut into bite-sized pieces
• 2 cloves of garlic, minced (about 1 Tbsp)
• 1 Tbsp minced fresh ginger

METHOD

1. Toast the sesame seeds by first heating a small, stick-free sauté pan on medium heat. Add the sesame seeds and jiggle the pan so they spread out in a single layer. Let them cook until lightly browned, stirring occasionally, about 3-5 minutes. Do not walk away from them while cooking, as once they start to brown they can easily burn. Once lightly toasted remove from heat and put into a small bowl, set aside.
2. Mix the stock, soy sauce, and dark sesame oil together in a small bowl, set aside.
3. Heat 1 Tbsp of peanut (or canola or grapseed) oil in a large, covered sauté pan on medium high heat. Add the broccoli florets, stir to coat the florets with the oil, Sauté for about a minute. Clear a space in the middle of the broccoli and add the ginger and garlic. Add a little more oil to the ginger and garlic (about a teaspoon) and sauté for half a minute, stirring just the garlic and ginger, until fragrant. Then stir the garlic and ginger in with the broccoli.
4. Add the chicken (or vegetable) stock mixture to the pan. Bring to a simmer, reduce the heat and cover. Let cook for 2-3 minutes, until broccoli is still firm, but can be pierced with a fork. Remove from heat. Remove broccoli with a slotted spoon to a bowl. Return pan to heat, increase heat to high and boil down the liquid until just a couple tablespoons remain. Turn off heat, return broccoli to the pan, add the toasted sesame seeds, toss with the liquid. Put into a serving bowl.

Yield: Serves 4.

Recipe taken from:

http://simplyrecipes.com/recipes/broccoli_stir_fry_with_ginger_and_sesame/

Mini Eggplant Pizzas

Ingredients:

• 1 eggplant - 3 inches in diameter, peeled and cut into 4 half-inch thick slices
• 4 teaspoons olive oil
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/4 cup pasta sauce
• 1/2 cup shredded part-skim mozzarella cheese

Directions:

1. Preheat the oven or toaster oven to 425 degrees F.
2. Brush both sides of the eggplant with the oil and season with the salt and pepper.
3. Arrange on a baking sheet and bake until browned and almost tender, 6 to 8 minutes, turning once.
4. Spread 1 tablespoon of pasta sauce on each eggplant slice.
5. Top with the shredded cheese.
6. Bake until the cheese melts, 3 to 5 minutes. Serve hot.

Number of Servings: 4

Recipe taken from:

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=294062

Szechwan wonton dipping sauce

Ingredients:

• 1 tbsp soy sauce
• 1 tbsp chilli oil
• sesame seed oil
• chilli powder
• 1 tsp finely chopped spring onion
• ?tsp finely chopped garlic
• 1 tbsp coriander

 Directions:

1. Add the soy sauce, chilli oil, sesame seed oil & chilli powder together in a serving bowl. Stir vigorously to combine well
2. Place cooked wontons into the bowl
3. Garnish with spring onions, garlic and coriander on top before serving

Recipe taken from:
http://www.homemade-chinese-soups.com/wonton-dipping-sauce.html

Sweet and sour dipping sauce

Ingredients:

• 2 tbsp ketchup / tomato sauce
• 2 tbsp cider vinegar / white rice vinegar
• 2.5 tbsp sugar
• 1 tbsp cornstarch solution
• 1 tsp sesame seed oil

Directions:

1. Mix the ketchup or tomato sauce, vinegar and sugar in a small sauce pan
2. Bring the mixture to a boil
3. Reduce the heat when the mixture starts to boil
4. Add the cornstarch solution to the mixture slowly to thicken the mixture. If you want, add one teaspoon at a time. Check the consistency. Stop adding when the consistency you want is achieved (the art of Chinese cooking)
5. Pour the sweet and sour mixture in a small dipping bowl
6. Add a little sesame seed oil before serving.

Recipe taken from:
http://www.homemade-chinese-soups.com/wonton-dipping-sauce.html

Cheesy Vegetable-Stuffed Eggplant

Ingredients:

• 2 small eggplants
• 1 onion, chopped fine
• 1 small zucchini, chopped
• 1 garlic clove, minced
• Pinch black pepper
• 1 Tablespoon olive oil
• 4 ounces no salt-added tomato sauce
• 1 cup no salt-added petite diced tomatoes (or 4 Roma tomatoes, skinned, deseeded and diced)
• 1 1/2 teaspoon thyme
• 1 teaspoon basil, dried
• 2 ounces Monterey Jack, shredded
• 4 Tablespoons Parmesan, grated

 

Directions:

1. Preheat oven to 375°F.
2. Trim the stems from the eggplant, and cut them in half lengthwise. Cut the pulp from the center of each half, leaving about a half-inch shell.
3. If your eggplants are large, soak them in a quart of water with an added tablespoon of salt for 10 minutes to remove any bitter flavor.
4. Remove the eggplants from the brine and rinse off the salt then pat them dry.
5. Cube the pulp into a medium dice. Place a large saute pan over moderate heat, then add the oil.
6. Once the oil is hot, add the onion, garlic, zucchini, pepper, and cubed eggplant. Cook, stirring until very tender, about 5-7 minutes. Add the tomato sauce, tomatoes, and seasonings and heat through.
7. Lightly spray the cut edges of the eggplant with nonstick cooking spray, then spoon a quarter of the mixture into each shell. Top each eggplant with a quarter of the cheeses. Place in a baking pan coated with nonstick cooking spray.
8. Bake for 20 to 25 minutes or until the eggplant is hot and the cheese is bubbly.

Number of Servings: 4

 

Recipe taken from:
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1074662

 

Corn and Tomato Salad

Ingredients

• Sweet Corn, Fresh, 3 ears
• Red Ripe Tomatoes, 1 lb, chopped
• Onions, red, 1/4 cup, chopped
• Rice Vinegar, 1 tbsp
• Basil, 1/4 cup chopped
• Salt and pepper to taste

Directions

1. Cut kernels from the ears of corn into a large bowl. Scrape remaining pulp with the dull side of the knife.
2. Stir in tomatoes and onions.
3. Sprinkle with vinegar and add basil.
4. Mix well.
5. Add salt and pepper to taste.
6. Refrigerate for an hour after making to really bring out the flavors.

Number of Servings: 6

Recipe taken from:
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=636600

Italian Chick Pea & Tomato Salad

Ingredients
1 can Chick Peas - drained & rinsed
1 can Black Olives (approx. 40)
1/4 cup Onions - chopped small
2 cloves Garlic - finely chopped or minced
1 cup diced Red Ripe Tomatoes
1 diced cucumber - seeds removed
4 tbsp Fat Free Italian Dressing

Directions
Drain and rinse chick peas and set aside to drain while you prepare the other ingredients.
Drain the black olives.
Mix all ingredients in a bowl. You can add other fresh or dried herbs to suit your own tastes.
Cover and refrigerate at least an hour, but the longer the better ... the flavors mix as it sits.

This is delicious as a side dish, added to a green salad, or as a pita filling. Goes well with feta cheese!

Number of Servings: 10

Recipe taken from:
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=304745 

Mexican Guacamole

Servings: 3

Prep Time: 10 Minutes

Ingredients

• 3 avocados, peeled and mashed
• 1 red onion, minced
• 1 red bell pepper, chopped
• 1/2 yellow bell pepper, chopped
• 1 green bell pepper, chopped
• 1 fresh jalapeno pepper, chopped
• 1/3 cup chopped fresh cilantro
• 1 lime, juiced

Directions
In a medium-size mixing bowl, combine mashed avocados, onion, bell peppers, jalapeno pepper, cilantro, and lime juice. Mix well, cover and refrigerate until you are ready to serve.

Recipe taken from:
http://allrecipes.com/Recipe/Mexican-Guacamole/Detail.aspx

Artichoke Chicken

Servings: 4Prep Time: 10 Minutes
Cook Time: 30 Minutes

Ingredients:

• 1 (15 ounce) can artichoke hearts, drained and chopped
• 3/4 cup grated Parmesan cheese
• 3/4 cup mayonnaise
• 1 pinch garlic pepper
• 4 skinless, boneless chicken breast halves

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
3. Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink  in the center and juices run clear.

Recipe taken from:
http://allrecipes.com/Recipe/Artichoke-Chicken/Detail.aspx

Broccoli Quiche Muffins

Servings: 18 
Prep Time: 10 Minutes
Cook Time: 20 Minutes

Ingredients:

• 1 (10 ounce) package frozen chopped broccoli, thawed and drained
• 1 medium onion, chopped
• 1/2 cup diced fully cooked ham
• 1/2 cup grated Parmesan cheese
• 6 eggs
• 1/2 cup vegetable oil
• 1 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley flakes
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon dried thyme

Directions

1. Combine the broccoli, onion, ham and cheese; set aside. In a mixing bowl, beat eggs until frothy. Add oil; mix well. Combine dry ingredients; add to the egg mixture just until moistened. Fold in broccoli mixture.
2. Fill greased muffin cups two-thirds full. Bake at 375 degrees F for 18-22 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack.

Recipe taken from:
http://allrecipes.com/Recipe/Broccoli-Quiche-Muffins/Detail.aspx

Hoisin sauce substitute

This is a very easy and simple recipe for hoisin sauce substitute and the best part is that all the ingredients are easily available in your pantry.

Ingredients:

• 5 tablespoon dark soy sauce
• 2 tablespoon light soy sauce
• ½ tablespoon garlic powder
• ¼ teaspoon white pepper powder
• 2 tablespoon sesame oil
• 2 tablespoon hot chili sauce
• 1½ teaspoon honey
• 3 tablespoon peanut butter

Method:
In a medium sized bowl, mix together the dark soy sauce, light soy sauce, sesame oil, garlic powder, peanut butter, chili sauce, honey and white pepper powder to form a smooth paste. Use as much as required and store the rest in a clean jar in the refrigerator.

Recipe taken from:
http://www.buzzle.com/articles/hoisin-sauce-substitute.html

Grilled Won Ton Recipe

Ingredients:

• 1 chicken breast, boned and skinned
• 1/4 c water chestnuts, finely diced
• 1/2 c bean sprouts,: finely chopped
• 1 clove garlic, finely minced
• 2 T low sodium soy sauce
• 1/4 c hoisin sauce
• 1 T Szechwan chilli sauce
• 16 won ton noodle squares
• nonfat cooking spray

Directions:

1. Coat the grill with cooking spray and preheat for 5 minutes.
2. Grill the chicken breast for 5-7 minutes, or until fully cooked.
3. Cool and chop into very small pieces.
4. In a medium bowl, combine the chicken, water chestnuts, bean sprouts, garlic, soy sauce, hoisin sauce and chili sauce. Mix well.
5. Coat the grill with cooking spray again and preheat for 5 minutes.
6. Lay 1 won ton square on a flat surface.
7. Place 1 tablespoon of the chicken and vegetable mixture on one-half of the square.
8. Dab a bit of water on the edges of the noodle and fold the remaining half of the noodle over the top, forming a triangle and sealing the edges with your fingertips.
9. Repeat with the remaining won ton noodle squares.
10. Place 4 won ton in the grill and cook for about 5 minutes, or until browned and crisp.
11. Repeat with the remaining won ton.
12. Serve with additional soy sauce, if desired.

Recipe taken from:
http://www.ifood.tv/recipe/grilled_won_ton

Tomato Cucumber Toss

Serves: 4
Prep Time: 15 mins
Total Time: 20 mins

Ingredients:

• 1 tbsp. lemon juice
• 2 tsp olive oil
• Coarse salt and freshly ground black pepper to taste
• 2-3 cups of cherry tomatoes, sliced
• 1 cup of chopped cucumber and peeled
• ¼ cup crumbled feta cheese
• 2 tbsp of finely chopped green onions
• 1 tbsp finely chopped fresh oregano
• sliced olives (optional)
• sliced red onion (optional)

Directions:

1. Combine lemon juice, olive oil, salt and pepper.
2. Toss dressing with tomatoes, cucumber, feta, onions, olives and oregano

Recipe taken from:

http://www.parentsconnect.com/recipes/tomato-feta-salad.html?xid=eml_FamilyFeedNewsletter063011_Split1

Chicken Tikka Masala

Ingredients:

3 chicken breasts 4 tbsp olive or groundnut oil 5 cardamom pods a 5cm cinnamon stick 1 ½ onions 2 tsp fresh ginger, minced 2 tsp garlic, minced 1 tsp cumin powder 1 tsp coriander powder ¼ tsp turmeric powder ½ to 1 tsp cayenne pepper 1 tbsp paprika 1 tsp garam masala powder 1 large tomato 1 tsp tomato purée 150 ml water Salt to taste Yoghurt or 1 tin coconut milk, if desired Fresh coriander to garnish Directions: Step 1: Prepare the ingredients First of all, chop up the tomato finely and set aside for later use. Next, finely chop the onions and set aside. Finally, cube the chicken breasts into bite-sized pieces, season with a little salt and also put to one side. Step 2: Make the masala paste Mix together in a bowl the ginger, garlic, cumin, coriander, turmeric, cayenne, garam masala and paprika. Step 3: Flavour the oil and fry the onions Put the oil into a pan over a medium heat. When hot, add the cardamom pods and cinnamon stick, leave for a few seconds and then remove. This flavours the oil, giving it a wonderful aroma. Add the onions and cook while stirring, until brown. Step 4: Add the spices Add the masala paste and stir for a minute. Step 5: Add the remaining ingredients - Add the tomato and tomato purée and stir for a minute till thoroughly combined. - Pour in the water and bring to a gentle simmer, stirring constantly. - Taste the sauce and season with salt if necessary. Step 6: Cook the chicken Add the chicken cubes and mix well into the masala. Simmer for 10-12 minutes, stirring every few minutes, until the chicken is cooked and tender. Check this by piercing the chicken with a sharp knife - if it goes straight through and comes out clean, it is done. For a weaker curry flavour, add either 1 small tin of coconut milk or 1 medium sized carton of yoghurt. Mix well and simmer for another 5 minutes. Step 7: Garnish and serve Place the chicken on a serving dish, decorate with coriander leaves and serve. Recipe taken from: http://www.videojug.com/film/how-to-make-chicken-tikka-masala

20 Minute Chicken Creole

Ingredients:

• nonstick cooking spray as needed
• 4 medium chicken breast halves, skinned, boned, and cut into 1" strips
• 1 can (14 oz.) tomatoes, cut up
• 1 cup low-sodium chili sauce
• 1-1/2 cups green peppers, chopped (1 large)
• 1/2 cup celery, chopped
• 1/4 cup onion, chopped
• 2 cloves minced garlic
• 1 tablespoon fresh basil or 1 teaspoon dried
• 1 tablespoon fresh parsley or 1 teaspoon dried
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon salt
•  

Directions:

1. Spray a deep skillet with nonstick spray coating. Preheat pan over high heat.
2. Cook chicken in hot skillet, stirring, for 3-5 minutes, or until no longer pink. Reduce heat.
3. Add tomatoes and their juice, low-sodium chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper, and salt. Bring to boiling; reduce heat and simmer, covered, for 10 minutes.
4. Serve over hot cooked rice or whole wheat pasta.

• You can substitute 1 lb. boneless, skinless, chicken breast, cut into 1-inch strips.
• To cut back on sodium, try low sodium canned tomatoes.

 

Yield: 4 servings - Serving Size: 1-1/2 cup.

 

Recipe taken from:

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=5

Grilled Lemon-Parsley Chicken Breasts

Ingredients:

• 1 teaspoon Dijon mustard
• 2 tablespoons fresh lemon juice
• 6 tablespoons olive oil
• 1 tablespoon minced fresh parsley leaves
• 1 1/4 teaspoons sugar
• 3 medium garlic cloves , minced or pressed through a garlic press (about 1 tablespoon)
• 2 tablespoons water
• 4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat
• Vegetable oil for grill rack
• Large disposable aluminum baking pan

Instructions

1. Whisk together mustard, 1 tablespoon lemon juice, 3 tablespoons olive oil, parsley, 1/4 teaspoon sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in small bowl; set aside.
2. Whisk together remaining tablespoon lemon juice, remaining 3 tablespoons olive oil, remaining teaspoon sugar, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, garlic, and water in medium bowl. Place marinade and chicken in gallon-size zipper-lock bag and toss to coat; press out as much air as possible and seal bag. Refrigerate 30 minutes, flipping bag after 15 minutes.
3. Meanwhile, light large chimney starter filled with charcoal (6 quarts, or about 100 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Build modified two-level fire by arranging all coals over half of grill, leaving other half empty. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes; scrape grate clean with grill brush. Dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate. Grill is ready when side with coals is medium-hot (you can hold your hand 5 inches above grate for 3 to 4 seconds).
4. Remove chicken from bag, allowing excess marinade to drip off. Place chicken on cooler side of grill, smooth-side down, with thicker side facing coals. Cover with disposable pan and cook until bottom of chicken just begins to develop light grill marks and is no longer translucent, 6 to 9 minutes. Using tongs, flip chicken and rotate so that thinner side faces coals. Cover with disposable pan and continue to cook until chicken is opaque and firm to touch and instant-read thermometer inserted into thickest part of chicken registers 140 degrees, 6 to 9 minutes longer.
5. Move chicken to hotter side of grill and cook, uncovered, until dark grill marks appear, 1 to 2 minutes. Using tongs, flip chicken and cook until dark grill marks appear and instant-read thermometer inserted into thickest part of chicken registers 160 degrees, 1 to 2 minutes longer. Transfer chicken to cutting board, let rest, tented with foil, 5 minutes. Slice each breast on bias into 1/4-inch-thick slices and transfer to individual plates. Drizzle with reserved sauce and serve.

Recipe taken from:
http://www.cooksillustrated.com/recipes/detail.asp?extcode=N1FMIES00&docid=8524&frtk=8200f74f-5013-47cf-aaa5-87e6fe23ac5e

Curry and Veggies Rice

Ingredients:

• 1 cup medium-grain rice
• 1-1/2 tbsp vegetable oil
• 1 clove garlic, chopped
• 1 small onion, chopped
• 1/2 cup bell pepper, chopped
• 1 carrot, small, chopped
• 1 slice turkey bacon, chopped
• 1/2 cup celery, chopped
• 1/2 cup, mushrooms, cooked and chopped
• 1 tsp curry powder
• 2 cups water

Directions:

1. In a medium sauce pan under medium heat, saute' the turkey bacon until crisp, remove it and discard the fat.
2. Saute' garlic, onions, celery, and carrots for 2 minutes. Add rice and saute' it for 2 more minutes.
3. Add water, bell peppers and mushrooms with salt and curry powder.
4. Add 1 tbsp of oil and let cook uncovered until the water starts to evaporate.
5. Stir with a fork to make sure it is not sticking to the bottom of the pan and cover.
6. Cook for 20-25 minutes on low heat.
7. To serve, garnish with the bacon bites and voila!
8. If you like you can also cook it without the veggies, but with the onions, the garlic and the curry...it is really good. One of the favorites at home.
9. You can also can skip the bacon and if you feel more into the cooking thing, do it with brown long or medium rice.

Enjoy!

 

Number of Servings: 4

 

Recipe taken from:

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=18769

Cheese Muffins

Ingredients:

• 1 1/2 cups flour
• 1 1/2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 cups shredded colby-jack cheese
• 1 cup milk
• 1 egg
• 1/4 cup (1/2 stick) melted butter (I used salted)

Directions:

1. Whisk together dry ingredients, then stir in cheese.
2. In a separate bowl, whisk egg, milk, and butter together. Pour milk mixture into dry ingredients and stir with a spoon to combine.
3. Bake in greased muffin tins at 375 degrees for 20-25 minutes.

Makes 12

Recipe taken from:
http://thepioneerwoman.com/cooking/2008/08/dairy-contest-finalist-recipe-cheese-muffins/

Cheddar cheese corn muffins

Ingredients:

• 1 1/2 cup all purpose flour
• 1/2 cup cornmeal
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup sugar
• 1 1/2 to 2 cup shredded cheddar cheese
• 1 egg, beaten
• 1 stick butter, melted
• 1 cup milk
• 1/4 tsp. vanilla

Directions:

1. Preheat oven to 400°F.
2. Mix dry ingredients together in medium bowl, then add cheese and mix. In a separate bowl, mix egg, butter, milk and vanilla together. Add this to the flour and cheese mixture and stir together. Spoon into greased muffin tins and bake for 15-20 minutes.

Yields about 18 muffins.

These are great with BBQ or chili.

Recipe taken from:

http://www.cooks.com/rec/view/0,1956,138166-234206,00.html

Southern Pimento Cheese Burgers‏

Preperation time: 35 min
Cooking time: 15 min

Makes: 4 servings

Ingredients:

• 1 cup shredded extra-sharp Cheddar, room temperature
• 1/3 cup shredded Monterey jack, room temperature
• 3 tablespoons mayonnaise, room temperature
• 2 tablespoons cream cheese, room temperature
• 2 ounces jarred diced pimento peppers, drained
• 1 tablespoon bread and butter pickle juice
• 1/2 tablespoon horseradish sauce
• 1 teaspoon yellow mustard
• 2 tablespoons mayonnaise
• 1 tablespoon honey
• 1 1/4 cups shredded cabbage
• 8 slices thick-cut applewood smoked bacon
• 1 1/4 pounds ground chuck
• 1/4 pound cured and smoked country ham, finely chopped (or chopped in a food processor)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 potato hamburger buns, split
• 1/2 cup crushed kettle-cooked plain potato chips

Directions:

1. Preheat oven to 375 degrees F.
2. To prepare Pimento Cheese, in a medium mixing bowl, combine Cheddar and Jack cheeses, mayonnaise, cream cheese, pimento peppers, pickle juice, horseradish sauce, and mustard; mix until well combined.
3. To prepare Honey Slaw, in a small mixing bowl combine mayonnaise, honey, and cabbage; mix until well combined.
4. Heat a 12-inch nonstick grill pan over medium-high heat. Add bacon and cook until the bacon is crispy, about 5 minutes, flipping once. Drain on paper towels. Pour off almost all of the bacon fat from the pan, leaving a very thin layer.
5. To make the patties, combine the beef, country ham, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form into patties to fit the buns.
6. Using the same grill pan as before, cook the hamburgers over medium-high heat for 3 minutes per side or until cooked medium rare.
7. Meanwhile, place buns on a rack in the oven. Bake for 3 to 5 minutes. Also, place the plates that the burgers will be served on in the oven to heat.
8. To assemble the burgers, spread a generous amount of Pimento Cheese on the cut sides of the buns. On each bun bottom (on top of the Pimento Cheese), place a thin layer of Honey Slaw. Top the slaw with a burger patty, 2 slices of bacon, and crushed potato chips. Add the bun tops. Place the completed hamburgers on a nonstick baking sheet and bake in the oven for 1 minute. Serve burgers on warm plates.

Recipe taken from:
http://www.foodnetwork.com/recipes/southern-pimento-cheese-burgers-recipe/index.html

Southwestern Style Twice Baked Potatoes

Prep Time: 45 Minutes
Cook Time: 15 Minutes
Makes 8 Servings

Ingredients:

• 4 baking potatoes
• 1/2 onion, diced
• 1/2 cup milk
• salt and pepper to taste
• 3 tablespoons butter
• 1 green bell pepper, seeded and diced
• 1 red bell pepper, seeded and diced
• 2 jalapeno peppers, seeded and chopped
• 1 tablespoon minced garlic
• 2 cups shredded Cheddar cheese
• 4 tablespoons bacon bits
• 1/4 cup sour cream

Directions:

1. Cook each potato in the microwave until tender enough to pierce with a fork, about 8 minutes. Allow potatoes to cool, then slice in half lengthwise.
2. Preheat the oven to 350 degrees F (175 degrees C).
3. Scoop out the centers of the potato halves, leaving about 1/2 inch of potato in the skin to keep its shape.
4. Place skins on a greased baking sheet and place the scoopings into a bowl.
5. Mash the potato in the bowl with milk, salt, pepper and butter until smooth, or as smooth as you prefer.
6. Stir in the green and red peppers, jalapeno and garlic until evenly distributed. Mound the mixture into the potato skins. Sprinkle cheese and bacon bits over the top.
7. Bake for 15 minutes in the preheated oven, or until the cheese is starting to toast.

Recipe taken from:

http://allrecipes.com/Recipe/Southwestern-Style-Twice-Baked-Potatoes/Detail.aspx

Sloppy Joe Meatballs

Ingredients:

Meatballs:

• 1 large egg, beaten
• 1/4 cup fine dry bread crumbs
• 1 medium onion, finely chopped (1/2 cup)
• 1/4 teaspoon dried oregano, crushed
• 1 pound lean ground beef

Sauce:

• 1/2 cup chopped green sweet pepper
• 1 tablespoon cooking oil
• 1 (15 ounce) can tomato sauce
• 2 tablespoons brown sugar
• 1 tablespoon prepared mustard
• 1 teaspoon chili powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic salt
• 2 or 3 dashes bottled hot pepper sauce (optional)

Directions:

Heat oven to 350 degrees F.

Combine egg, bread crumbs, 1/4 cup of the onion, and the oregano in a large mixing bowl. Add the ground beef and mix well. Shape into 42 meatballs about 3/4-inch in diameter. Arrange in a single layer in a 15 x 10-inch jellyroll pan. Bake for 12 to 15 minutes or until no pink remains. Drain well.
Meanwhile, cook remaining 1/4 cup onion and the sweet pepper in hot oil in a large saucepan until vegetables are tender. Stir in tomato sauce, brown sugar, mustard, chili powder, black pepper, garlic salt, and if desired, hot pepper sauce. Bring to boiling. Reduce heat and simmer, uncovered, for 5 minutes. Serve immediately.

Makes 21 servings.

Make-Ahead Tip: Carefully place drained meatballs in sauce. Place in shallow freezer containers. Cool slightly. Cover and freeze up to 1 month.

To serve, thaw meatball mixture in refrigerator overnight. Place in a large saucepan. Cook over medium-low heat until heated through (about 10 minutes), stirring occasionally.

Serve in a fondue pot, large warmed ceramic bowl or crockpot. Or, to reheat in a crockpot, heat thawed meatballs and sauce, covered, on HIGH for 2 to 2 1/2 hours.

Recipe taken from:
http://www.easychefrecipes.com

Tilapia with Chili Cream Sauce Recipe

Ingredients

• 1 lb tilapia filets (4 4oz filets)
• 2 tbsp cornmeal
• 2 tbsp flour
• Nonstick cooking spray
• 1 tsp olive oil
• 1 tbsp butter
• 2 tsp flour
• 1 tbsp chili powder
• 1/2 tsp ground cumin
• 3/4 cup half and half
• 2 tbsp chopped cilantro

Directions

Fish:

1. Thaw fish if frozen, pat dry with paper towels.
2. In a small bowl stir together cornmeal and 2 tbsp of flour.
3. Sprinkle over both sides of each piece of fish.
4. Lightly coat a 12-inch nonstick skillet wit h cooking spray.
5. Add the oil and preaheat the skillet over medium-high heat.
6. Add the fish cook over medium to med-high heat for 4 to 6 minutes or until fish flakes easily, turning once.
7. Remove fish from skillet keep warm.

Sauce:

1. Melt butter in the same skillet.
2. Stir in 2 tsp of flour, the chili powder, and cumin.
3. Stir in half and half. Cook and stir until thickened and bubbly.
4. Cook and stir for 1 min more.

To serve spoon the sauce over t he fish and garnish with the chopped cilantro.

Makes 4 servings

Recipe taken from
http://recipes.sparkpeople.com/recipe_details.asp?nutrition_id=11514738

Easy Mexican Rice (Spanish Rice) Recipe

Ingredients:

• 2 tablespoons oil
• 1/4 of a medium onion
• minced red bell pepper
• minced green bell pepper
• minced yellow bell pepper
• 1/2 cups rice
• 3 cloves finely chopped garlic
• 2 1/2 cups chicken broth
• 1 cup plain tomato sauce
• 4 heaping tablespoons of finely chopped parsley (optional)
• tblsp of minced jalepeno

Preparation:

1. In a medium sauce pan, heat oil over medium heat. Add in the fresh onion. Saute for 1-2 minutes until softened.
2. Add dry rice and cook with the onions for about 5 minutes or until rice becomes a golden brown color.
3. Add in the garlic to the rice and saute for one more minute.
4. Add in broth and tomato sauce (add slowly into the rice, not directly onto hot pan!) and then add in the parsley if you're using it.
5. Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork.

Substitutions- If you don't have fresh garlic or onions on hand you can use the equivalent in powder form. Do not saute the powder, just skip that step and add the garlic powder and/or onion powder when you add the liquids. If you don't have tomato sauce you can use 1 cup of unseasoned stewed tomatoes (with their liquid) that have been chopped, or canned diced tomatoes with their liquid.

Recipe taken from:

http://mexicanfood.about.com/od/quickmexicanrecipes/r/SpanishRice.htm

Chicken In Pancake Recipe

Ingredients:

• 12oz Cooked chicken breast
• 8oz Button mushrooms
• 2oz Butter
• 1oz Plain flour
• 1/2 Pint chicken stock
• Salt & Pepper
• 4oz Grated Cheese (a medium chedder is best for this)
• 12 Pancakes

 Directions:

1. Start off by shredding the coocked chicken
2. Slice the button mushrooms
3. Melt the butter in a saucepan. Once the butter is melted toss in the sliced mushrooms and cook them for about 2-3 minutes in the butter (the mushrooms should be quite soft after 2-3 minutes, if they are not cook them for another minute)
4. Stir the flour into the saucepan with the butter and mushrooms and cook for another minute(stir continuously so as to avoid burning the mixture)
5. Stir in the chicken stock. Bring the stock to the boil, then let it all simmer for another 2-3 minutes.
6. Toss in the shredded chicken and a pinch of salt and pepper simmer for 1 minute
7. Spoon the mixture into the pancakes and fold them into 1/4s place into a baking tray or oven dish
8. Sprinkle the cheese on top of the pancakes and bake them in the oven for 25 minutes at 190 degree C ( Gas mark 5) the cheese should be golden and bubbly.