dash curry powder
4 chicken breasts
PEANUT SAUCE
Rub chicken breasts with curry powder.
Grill until cooked through.
Serve with bottled or homemade Peanut sauce.
4 Servings
Author: Sharon
1 (2 1/2-lb.) boneless chuck roast
1 tsp. salt
2 tsp. ground coriander
1 tsp. ground cardamom
1 tsp. ground cumin
1 tsp. ground red pepper
1 tsp. ground turmeric
1 tsp. freshly ground black pepper
2 tsp. vegetable oil, divided
3 cups chopped onion
1 cup diced carrot
2 Tbsp. minced peeled fresh ginger
4 garlic cloves, minced
1 (16-ounce) can fat-free, less-sodium chicken broth
1-1/2 cups light coconut milk
2 Tbsp. sliced peeled fresh lemon grass or 1 Tbsp. thinly sliced lime rind
3 bay leaves
6 cups hot cooked Chinese-style egg noodles (about 12 oz. uncooked)
1 cup chopped fresh cilantro
Trim fat from beef. Cut beef into 2-inch pieces. Combine salt and next 6 ingredients (salt through black pepper) in a small bowl. Sprinkle 2 tablespoons of spice mixture over beef, and toss to coat; reserve remaining spice mixture.
Preheat oven to 325 degrees.
Heat 1 teaspoon oil in a large Dutch oven over medium-high heat. Add beef; cook 5 minutes, browning on all sides. Remove from pan. Heat 1 teaspoon oil in pan. Add onion, carrot, ginger and garlic; sauté 8 minutes or until tender. Stir in broth, scraping pan to loosen browned bits. Return beef to pan. Add remaining spice mixture, coconut milk, lemon grass, and bay leaves. Bring to a boil. Cover and bake at 325 degrees for 2 hours. Remove beef from pan using a slotted spoon; shred with 2 forks, set aside and keep warm. Bring vegetable mixture to a boil over medium-high heat. Cook 10 minutes or until slightly thick. Discard bay leaves. Serve beef and vegetable mixture over noodles. Sprinkle with cilantro.
Yield: 6 servings be
Note: You can find light coconut milk in the Asian or Mexican section of most supermarkets. If yours does not carry it, ask your grocer to order it for you.
Categories
Texas Style Sloppy Joe’s
1 pound ground beef
1 package Sloppy Joe’s Seasoning
1 can (14 1/2 ounces) pinto beans, rinsed and drained
1 can (8 ounces) tomato sauce
1/4 cup ketchup
1 can (4 ounces) green chilies, chopped
8 hamburger rolls or flour tortillas
shredded cheese (optional)
In a large skillet, brown ground beef. Drain fat.
Add Seasoning, pinto beans, tomato sauce, ketchup and chiles. Cover and simmer 10 minutes.
Serve over hamburger rolls or place 3 tablespoons mixture along center of 8 warmed flour tortillas; garnish with shredded cheese, if desired. Fold over edges of tortillas.
8 Servings
Categories
Tater Tot Casserole
2 pounds ground chuck
1 onion, chopped
1 10 3/4 ounce can cream of chicken soup
1 package tater tots
1 1/2 cups cheddar cheese, shredded
Brown ground beef. Add salt, pepper and chopped onion.
Spread cream of chicken soup on top of meat. Pour tater tots on top, cover with cheese, Bake for 40 minutes at 350 degrees.
8 Servings
Categories
Taco Spaghetti
10 ounces dried spaghetti or linguine or fettuccine, broken
2 lbs ground beef or ground turkey
2 large onions, chopped
1 1/2 cups water
1 (1 1/4 ounce) envelope taco seasoning mix
2 (11 ounce) cans corn mixed with chopped peppers, drained
1 1/2 cups Colby-Monterrey Jack cheese or cheddar cheese, shredded
1 cup favorite salsa
2 (4 1/2 ounce) cans diced green chili peppers, drained
4 cups lettuce, shredded
1 medium tomato, chopped
Cook pasta according to pkg directions, drain.
Meanwhile, cook ground meat and onion until meat is brown, in a dutch oven.
Drain off fat. Stir in water and taco seasoning mix. Bring to boiling and reduce heat.
Simmer, uncovered for 2 minutes, stirring occasionally. Stir in cooked pasta, corn, 1 cup of the shredded cheese, salsa and chili peppers Divide mix evenly between 2 lightly greased 2 qt casseroles. Package up, label and freeze up to 3 months.
To serve remaining casserole, cover and bake in a 350F oven for 20-25 minutes or until heated through.
Sprinkle with remaining cheese. Top with lettuce and chopped tomato.
If desired, pass broken tortilla chips and dairy sour cream as additional toppings.
To serve the 2nd casserole, thaw in the refrigerator overnight.
Bake, covered in a 375F oven for 1 hour or until heated through, stirring once about halfway through baking time. Sprinkle with 1/2 cup shredded cheese. Serve with 4 cups shredded lettuce and 1 medium tomato, chopped.
12 Servings
Categories
Taco Seasoning Mix
1 1/4 Teaspoon Chili powder
1 Teaspoon Paprika
1 Teaspoon Salt
3/4 Teaspoon minced onion
1/2 Teaspoon Cumin
1/4 Teaspoon Cayenne pepper
1/4 Teaspoon Garlic powder
1/4 Teaspoon Sugar
1/8 Teaspoon Ground oregano
1 Tablespoon Flour
Combine all of these dry ingredients in a small bowl. Store in an air tight container.
To prepare the meat filling for tacos, preheat a large skillet.
Brown 1 pound ground beef; drain the fat. Add your Taco Seasoning
that you prepared previously and 2/3 cup water to the beef; mix
thoroughly. Bring to a boil, then reduce heat to low and cook,
uncovered, about 10 minutes, stirring occasionally.
Serve taco filling with warmed taco shells or tortillas. Top with
shredded lettuce, grated cheddar cheese and chopped tomato or fresh
salsa.
This recipe makes enough meat filling for 12 tacos.
Categories
Sweet and Spicy Meatballs
1 pound lean ground beef
2 eggs, well beaten
3/4 cup dry breadcrumbs
1 tablespoon Cajun Seasoning
2 tablespoons butter
1 1/2 cups barbecue sauce
1 can (8 ounces) pineapple chunks in its own juice
Combine first 4 ingredients; mix well. Shape into 1-inch balls. Melt butter in large nonstick skillet. Brown meatballs; drain and set aside.
Combine remaining ingredients in a large saucepan. Add meatballs; stir to coat with sauce. Bring to a boil; reduce heat and simmer 15 minutes. Serve warm.
1 package meatballs
1 12 oz. jar mushrooms, gravy
1/3 cup sour cream
1/4 teaspoon allspice
8 ounces egg noodles, cooked and drained – toss with butter.
Heat mini meatballs – refrigerated or frozen – in mushroom gravy. Remove from heat. Stir in sour cream and allspice.
Serve over egg noodles.
4 Servings
Cheese Stuffing:
1/2 cup smoked shredded cheese (provolone or gouda)
8-oz package mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1/2 cup breadcrumbs
1 tsp fresh garlic, minced
1/4 tsp red pepper flakes, crushed
2 Tbsp sun-dried tomato flakes (drain first if in oil)
1/3 cup green onions, thinly sliced
3/4 cup sour cream (6 oz)
1/2 tsp salt
1/2 tsp black pepper
Sauce:
1 small onion, cut in half and thinly sliced lengthwise
24 fl oz Marsala wine
8 fl oz heavy cream
2 small containers button mushrooms, thinly sliced (6 cups)
Salt and pepper to taste
2 lbs skinless, boneless chicken breasts
4 fl oz olive oil
2 cups all-purpose flour
Pre-heat oven to 350°F.
Combine all cheese stuffing ingredients in a mixing bowl.
Butterfly thickest section of chicken breasts to create 2 lobes. Pound each breast between 2 sheets of plastic wrap until ¼” – ½” thick. Place flattened chicken breasts on a plate and place desired amount of stuffing on one lobe of each chicken breast. Gently press stuffing down so it resembles a hockey puck. Fold over other lobe of chicken breast; does not have to seal.
Heat large sauté pan over medium heat. Add olive oil and heat until shimmering. Place flour in a shallow pan and season to taste with salt and pepper. Dredge stuffed chicken breasts in flour, shaking off excess. Saute chicken breasts with preheated oil, cooking until each side is golden brown. Remove chicken from pan and place in a baking dish. Bake for 10-20 minutes, or until juices run clean and center of chicken reaches 165°F.
Add onions to sauté pan, and stir to loosen chicken drippings. After 2 minutes, add mushrooms and sauté until onions are translucent. Deglaze pan with Marsala wine – make sure to incorporate drippings from bottom of pan. Heat wine to a simmer and add heavy cream. Simmer on low heat until reduced by half.
Place cooked chicken breasts on a plate and top each with onions, mushrooms and sauce.
Serve with your favorite garlic mashed potato recipe.
4 Servings
2 tsp. olive oil
3 cups chopped onion
1 tsp. sugar
1/2 tsp. salt
2 cups frozen Southern-style hash brown potatoes, thawed
1 (11-oz.) can refrigerated soft breadstick dough
Cooking spray
1 (10-oz.) package frozen chopped spinach, thawed, drained, and squeezed dry
1 cup fat-free milk
3 large egg whites
2 large eggs
1-1/4 cups (5-oz.) crumbled feta cheese
To decrease fat, we’ve used 2 egg yolks and 5 egg whites. Some egg yolks are necessary to produce a creamy filling. You can refrigerate the leftover yolks for up to 3 days in an airtight container (add a tablespoon of water so the yolks don’t develop a film).
Preheat oven to 350 degrees.
Heat olive oil in a large nonstick skillet over medium heat. Add onion, sugar, and salt; cook for 30 minutes or until golden brown, stirring occasionally. Stir in potatoes and cook for 5 minutes or until lightly browned. Remove from heat.
Unroll dough, separating into strips. Working on a flat surface, coil one strip of dough around itself in a spiral pattern. Add second strip of dough to the end of the first strip, pinching ends together to seal; continue coiling the dough. Repeat procedure with the remaining dough strips. Cover and let dough rest for 10 minutes. Roll dough into a 12″ circle, and fit into a 10-inch deep-dish pie plate coated with cooking spray.
Spread potato mixture in bottom of prepared crust, and top with spinach. Combine milk, egg whites, eggs, and cheese; pour the milk mixture over the spinach. Bake at 350 degrees for 1 hour or until set, shielding crust with foil after 50 minutes. Let stand 10 minutes before serving.
Makes 8 servings.