Garlic Chicken Kabobs

Hi everyone!

Tomorrow my nieces are coming for dinner and they requested ribs so that's what I'm planning to do.  They don't like any sauce or spice so we'll just grill them, plain, and then my family will add all the sauce.  I'm planning to serve tator tots, cucumber slices and watermelon as well.  However, I wanted to leave you all with a recipe for Garlic Chicken Kabobs.  These look like fun for grilling season!

Garlic Chicken Kabobs
Rachel ~ burns_toast

8 cloves garlic, minced
1/2 teaspoon salt
1/4 cup minced fresh cilantro
1 teaspoon ground coriander
1/2 cup reduced-fat plain yogurt
2 tablespoons lemon juice
1 1/2 teaspoons olive oil
2 pounds boneless skinless chicken breasts,
cut into 1-inch cubes
GARLIC DIPPING SAUCE:
4 garlic cloves, minced
1/4 teaspoon salt
2 tablespoons olive oil
1 cup reduced-fat plain yogurt

1. Place garlic and salt in a small bowl; crush with the back of a sturdy spoon. Add cilantro and coriander; crush together. Add the yogurt, lemon juice and oil; mix well. Pour into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours.

2. For dipping sauce, place garlic and salt in a small bowl; crush with the back of a sturdy spoon. Mix in oil. Stir in yogurt. Cover and refrigerate until serving.

3. Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade. Thread chicken on eight metal or soaked wooden skewers. Grill kabobs, covered, over medium heat for 3-4 minutes on each side or until juices run clear, turning once. Serve with dipping sauce.

BBQ Chicken Salad

Hi everyone!

Here is a recipe for BBQ Chicken Salad.  This looks really easy to throw together and would be perfect for those hot summer nights.

BBQ Chicken Salad
teamgulley via allrecipes.com

2 skinless, boneless chicken breast halves
4 stalks celery, chopped
1 large red bell pepper, diced
1/2 red onion, diced
1 (8.75 ounce) can sweet corn, drained
1/4 cup barbeque sauce
2 tablespoons fat-free mayonnaise

Preheat grill for high heat.  Lightly oil grate. Grill chicken 10 minutes on each side, or until juices run clear. Remove from heat, cool, and cube.  In a large bowl, toss together the chicken, celery, red bell pepper, onion, and corn.  In a small bowl, mix together the barbeque sauce and mayonnaise. Pour over the chicken and veggies. Stir, and chill until ready to serve.

Amount Per Serving Calories: 168 | Total Fat: 2.2g | Cholesterol: 34mg

Peanut Butter Pancakes, Veggie & Cheese Omelet Sandwich

Hi everyone!

Here are the breakfasts for this week:

Peanut Butter Pancakes
Amy (amylz)
Family Fun

1 cup flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup creamy peanut butter
2 tablespoons sugar
2 tablespoons vegetable oil
1 large egg
1 cup plus 2 tablespoons milk
Banana slices (optional)
Honey roasted peanuts, coarsely chopped (optional)
Maple syrup

In a large bowl, mix together the flour, baking powder, and salt, and set aside. In a small bowl, whisk together the peanut butter, sugar, and oil until smooth. Beat in the egg, then the milk. Pour the milk mixture into the flour mixture, stirring just until blended. Next, lightly coat a griddle or skillet with oil and heat it over medium-high heat. Drop the batter onto the griddle by 1/4-cup measures. Cook until tiny bubbles appear on the surfaces of the cakes, then flip them and cook a few minutes more. Serve topped with banana slices and chopped peanuts, and drizzled with maple syrup. Makes twelve 4-inch pancakes.

Veggie & Cheese Omelet Sandwich
Amy (amylz)
Makes 4 sandwiches

4 English muffins, split, toasted
2 Tablespoons Butter
1/2 cup sliced fresh mushrooms
1/4 cup chopped green bell pepper
4 eggs, beaten
1/4 teaspoon salt
1/4 teaspoon pepper
4 slices Canadian bacon, if desired
4 slices (1-ounce) Deli American Cheese
4 slices (1/4-inch) tomato

Spread each cut-side of English muffins with about 1/2 teaspoon butter and set aside.  In a 10-inch nonstick skillet, melt remaining butter until sizzling; add mushrooms and green pepper. Cook over medium heat until vegetables are crisply tender for 2 to 3 minutes. Add eggs, salt and pepper. Continue cooking for 3 to 4 minutes, lifting slightly with spatula to allow uncooked portion to flow underneath, until omelet is set. Gently fold omelet in half and cut into 4 pieces. To make each sandwich, layer bottom half of 1 English muffin with 1 slice Canadian bacon, if desired, 1/4 omelet, 1 slice cheese, 1 slice tomato and top half of muffin. Serve immediately.

Easy Sloppy Joe Pot Pie

Hi everyone!

Tomorrow we are having Easy Sloppy Joe Pot Pie for dinner.  I know my 10 year old is going to love this.  On the side I'm serving celery and carrot sticks.

Easy Sloppy Joe Pot Pie
Cyndy (MyPB&Jelly)

1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1 can (15 1/2 ounces) original sloppy joe sauce
1 cup shredded Cheddar cheese (4 ounces)
1 cup Original Bisquick mix
1/2 cup milk
1 egg

Heat oven to 400ºF. Cook beef and onion in ovenproof 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in sloppy joe sauce. Sprinkle with cheese.  Stir remaining ingredients until blended. Pour over beef mixture. Bake about 30 minutes or until golden brown.

Herb-Mustard Grilled Chicken, Garlic Green Bean Medley

Hi everyone!

Tomorrow we are having Herb-Mustard Grilled Chicken for dinner.  On the side I'm making Garlic Green Bean Medley and baked potatoes.

Herb-Mustard Grilled Chicken
Rachel~ burns_toast

2 tbsp. creamy dijon mustard
1 tbsp. snipped fresh parsley
1 tbsp. snipped fresh orgeano (or 1 tsp. dried)
1 tbsp. water
1/8 tsp. ground red pepper
3-3 1/2 lbs. chicken

In a small bowl combine mustard, parsley, orgeano, red pepper and water. Chill until ready to use. For a charcoal grill, arrange medium hot coals around a drip pan. Place chicken, bone sides down, on grill rack above drip pan. Cover and grill 50-60 minutes or until chicken is no longer pink, brushing with sauce occasionally during the last 10 minutes of cooking. (For a gas grill, preheat grill. reduce heat to medium. Adjust heat for indirect cooking.)

Garlic Green Bean Medley
~mommytotwingirls~Michelle via Taste of Home Simple & Delicious

2 lbs. Fresh green beans, trimmed
1 large sweet red pepper, cut into strips
1/2 cup thinly sliced sweet onion
1/4 cup thinly sliced celery
2 Tbsp. Olive oil
2 garlic cloves, minced
1/2 tsp. Salt
1/2 tsp. Pepper

Place beans in a steamer basket; place in a Dutch oven over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until crisp-tender.  Meanwhile, in a large skillet, saute the red pepper, onion and celery in oil until tender. Add garlic; cook 1 minute longer. Add the beans, salt and pepper; toss to coat.

Delicious Ham and Potato Soup

Hi everyone!

Tomorrow we are having Delicious Ham and Potato Soup for dinner.  I love that this doesn't call for cheese.  I'm planning to serve a big green salad with it.

Delicious Ham and Potato Soup
Amy - amylz
8 servings All Recipes

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Honey Lime Glazed Chicken, Garlic Butter Roasted Mushrooms

Hi everyone!

We are finally back from a trip to Denver and I'm back to cooking.  Tomorrow we are going to have Honey Lime Glazed Chicken.  I saw this on my friend, Cindy's website and had to try it.  On the side we're having Garlic Butter Roasted Mushrooms and a green salad.

Honey Lime Glazed Chicken
Cindy(mommy_of_love1) via Weber's Big Book of Grilling

For the Marinade:
1/4 cup fresh lime juice
3 tablespoons vegetable oil
2 tablespoons honey
2 teaspoons finely chopped fresh thyme
2 teaspoons finely chopped fresh rosemary
1 teaspoon minced garlic
1 teaspoon kosher salt
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
4 bone in chicken breasts

TO MAKE THE MARINADE: In a medium bowl whisk together the marinade ingredients. Place chicken breasts in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 to 3 hours, turning occasionally. Remove the chicken breasts from the bag and discard the marinade. Grill bone side down, over Indirect Medium heat until the juices run clear and the meat is no longer pink at the bone, 30 to 40 minutes. For crispier skin, grill skin side down over direct heat for 5 minutes, before removing from grill. 

Garlic Butter Roasted Mushrooms
Perfect as can be from Gourmet.com
Everett's_Mommy11.09

1 pound mushrooms such as cremini or white, halved lengthwise if large
2 tablespoons capers, rinsed and chopped
3 large garlic cloves, minced
2 tablespoons vegetable oil
3 tablespoons unsalted butter, cut into pieces
2 teaspoons fresh lemon juice
1/4 cup chopped flat-leaf parsley

Preheat oven to 450F with rack in middle. Toss mushrooms with capers, garlic, oil, 1/8 teaspoon salt and several grinds of pepper in a 1 1/2- to 2-qt shallow baking dish. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden and bubbly garlic sauce forms below, 15 to 20 minutes. Stir in lemon juice and parsley. Serve immediately, with crusty bread on the side for swiping up the juices.

Asian Spinach Salad, Chewy Chocolate Chip Oatmeal Cookies

Hi everyone!

Here is a recipe for an Asian Spinach Salad.  These are great main dish salads, especially in the summertime.  You could use up leftover chicken or pick up one of those rotisserie chickens from the deli. The next recipe is for Chewy Chocolate Chip Oatmeal Cookies.  Now with summer here and the kids home, I need to ramp up the treats.  I like to give my kids lots of fruits and veggies but every once in a while mommy needs to bake some cookies.

Asian Spinach Salad
Bon Appetit way back when
OP Marina

8 tablespoon olive oil
3 tablespoon sugar
3 tablespoon rice vinegar
3 tablespoon soy sauce
1 3 oz package noodles, such as Top Ramen; coarsely broken
1/2 cup slivered almonds
2 tablespoon sesame seeds
1 6 oz baby spinach
1 bunch green onion
meat from a rotisserie chicken

Whisk 6 tablespoons olive oil, sugar, vinegar, and soy sauce in small bowl to blend. Season to taste with salt and pepper. Heat remaining 2 tablespoons olive oil in skillet over medium heat. Add noodles (don't use seasoning packet), almonds, and sesame seeds. Stir until toasted and golden, about 8 minutes. Pour into large bowl and let cool for 10 minutes. Add spinach, green onions and chicken to large bowl. Toss with enough dressing to coat.

Chewy Chocolate Chip Oatmeal Cookies
Leslie (2beautifulbambinos)
Inspired by allrecipes

1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt (omit)
3 cups quick-cooking oats
1 cup chopped walnuts
1 cup semisweet chocolate chips

Preheat the oven to 325 degrees F (165 degrees C). In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Leslie's notes** The original recipe called for 1 1/4 cup flour, and 1/2 tsp. baking soda, and salt. Above is how I altered it and it came out perfect!

Chicken Sour Cream Enchiladas

Hi everyone!

Here is a recipe for Chicken Sour Cream Enchiladas.  There are about a thousand ways to do enchiladas and this is definitely a favorite way.  I have to admit, I think anything with sour cream is yummy though.

Chicken Sour Cream Enchiladas
~*~Sandy~*~

2 large boneless skinless chicken breasts
2 cups grated mild cheddar cheese
1 small onion, chopped (sub green onions)
12 fajita sized flour tortillas
2 cans cream of chicken soup
1 (8 oz.) carton sour cream
1 (4 oz.) can chopped green chilies
1/2 tsp garlic powder
1/2 tsp paprika
optional: chopped tomato, shredded lettuce, sour cream

Preheat oven to 350º. Spray a 9x13 casserole dish with non-stick spray, set aside.  Season the chicken with taco seasoning or garlic salt, brown in a hot skillet until just done. Set aside to cool slightly, then cut into small chunks. Combine the chicken with the cheese and onions.  Meanwhile, mix the cream of chicken soup with the sour cream and add about 1/2 to 1 can milk. Stir in the green chiles and spices. If desired, puree using a stick blender. Pour into the skillet used for cooking the chicken and heat until bubbly.  While the sauce is cooking, fill tortillas with the chicken mixture. Roll up and place seam side down in the casserole dish. Pour the hot soup mixture over the top. Sprinkle with a little more cheese.  Bake at 350º for 30 minutes or until hot and bubbly. Serve topped with chopped tomato and lettuce, if desired, along with some extra sour cream.

Rotini in Spinach, Tomato, Cheddar and Bacon Cream Sauce

Hi everyone!

Here is a recipe for Rotini in Spinach, Tomato, Cheddar and Bacon Cream Sauce.  This looks really good!  Since it's done with evaporated milk, it should be a little healthier.

Rotini in Spinach, Tomato, Cheddar and Bacon Cream Sauce
(Astrid)

1 box frozen spinach, thawed and lightly drained
1 can diced tomatoes
1/4 c crumbled bacon bits
1/4 c sharp cheddar cheese, diced
3/4 c nonfat evaporated milk
1 T garlic powder (or a couple cloves of garlic)
1/2 box whole wheat rotini

Boil a pot of water and cook rotini according to directions.  Lightly drain the thawed spinach (save some of the liquid), and put in a large skillet over medium heat. Add in drained can of diced tomatoes, and heat through. Add in cheddar and stir until melted. Whisk in evaporated milk, garlic, and bacon. Bring to a boil, stirring frequently.  Toss rotini in the sauce and serve.

Tasty Tuna Pasta

Hi everyone!

Here is a recipe for Tasty Tuna Pasta.  I was thinking you could make this with chicken instead of tuna if you prefer.  I know there are many of you who love your tuna dishes though.

Tasty Tuna Pasta
Amy – amylz
From AllRecipes 4 servings

8 ounces dry fettuccine pasta
1 (6 ounce) can tuna, drained
1 (15 ounce) can peas, drained
1/2 (16 ounce) jar Alfredo-style pasta sauce
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
2. In a large saucepan over medium heat, combine tuna, peas, Alfredo sauce, garlic powder, oregano, and basil; mix well.
3. Cook until heated through and add cooked pasta; mix well. Adjust seasoning as needed; serve.

Grilled Three-Herb Chicken, Garlic Mashed Potatoes with Spinach

Hi everyone!

Tomorrow we are having Grilled Three Herb Chicken for dinner.  I will probably do some chicken drumsticks since my kids love them and then I'll do some chicken breasts.  On the side we plan to do some veggies (I need to see what I have in my fridge) and then some Garlic Mashed Potatoes with Spinach.

Grilled Three-Herb Chicken
Rachel ~ burns_toast via Betty Crocker
Makes: 4 servings

1/2 cup vegetable oil
1/2 cup lime juice
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
2 tablespoons chopped fresh or 2 teaspoons dried oregano leaves
2 tablespoons chopped fresh or 2 teaspoons dried thyme leaves
1 teaspoon onion powder
1/4 teaspoon lemon-pepper seasoning
4 chicken thighs (about 1 lb)
4 chicken drumsticks (about 1 lb)

In shallow glass or plastic dish or heavy-duty resealable food-storage plastic bag, mix all ingredients except chicken. Add chicken thighs and drumsticks; turn to coat with marinade. Cover dish or seal bag; refrigerate, turning chicken occasionally, at least 30 minutes but no longer than 24 hours. Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Place chicken, skin sides down, on grill over medium heat. Cover grill; cook 15 minutes. Turn chicken; brush with marinade. Cover grill; cook 15 minutes. Brush with marinade; cook 5 to 15 minutes longer or until juice of chicken is clear when thickest part is cut to bone (180F). Discard any remaining marinade

Garlic Mashed Potatoes with Spinach
tboyd72
Recipe courtesy Rachael Ray

4 large Idaho potatoes, peeled and diced
2 boxes chopped spinach, defrosted
4 tablespoons butter
4 cloves garlic, finely chopped
1/2 cup cream
Salt and pepper
1/4 teaspoon freshly grated nutmeg

Place potatoes in a pot and cover with water. Salt water and boil potatoes until tender 12 to 15 minutes. Squeeze the water from spinach in a clean dish towel. Drain potatoes and melt butter in the hot pot, then add the garlic and cook 2 to 3 minutes. Stir in cream, add the spinach, separating the greens as you do. Season greens with salt, pepper and nutmeg. Add potatoes to the pot and mash to desired consitency.

Greenbean, Ham and Potato Bake

Hi everyone!

Tomorrow we are having Green Bean, Ham and Potato Bake for dinner.  My husband is not a big fan of rosemary so I may use a different herb.  I'm not totally sure what yet.  The thing I love about this recipe is that it doesn't call for cheese.  It seems like every casserole has cheese in it or some type of cream soup  I will serve this with a green salad.

Greenbean, Ham and Potato Bake 

(4kowboys)

1 quart green beans, undrained
1 1/2 cups of ham (can be leftover, cubed ham steak, etc.)
1 small onion chopped fine
2 cloves garlic, chopped fine
3 large baking potatoes, diced
salt and pepper to taste
1 cup water
1 tbls. butter
2 sprigs rosemarry

In frying pan, saute onion and garlic in butter, add potatoes. salt and pepper to taste. Leave potatoes sit in pan until crispy, then stir around a bit. In 13x9 baking dish, add greenbeans and ham, pour potatoes on top and mix together, add rosemarry off of the sprig, mix. Pour 1 cup water over all. Cover with foil and bake 350 degress for 1 hour or until potatoes are soft.

Honey Sauced Chicken, GRILLED VEGETABLE KABOBS

Hi everyone!

Tomorrow we are having Honey Sauced Chicken for dinner.  This is done in the crockpot which is great for a busy weeknight or a hot summer day when you don't want to heat up your kitchen.  I have many friends who put their crackpot in the garage when it is hot out so that they don't heat up their kitchens at all.  You can bake this in the oven if you prefer and the directions are in the recipe.  On the side we'll be having rice and Grilled Vegetable Kabobs.  I don't plan to do potatoes since we are having rice with dinner but you could do any veggies you like, that's the beauty of kabobs!

Honey Sauced Chicken
Kkmas0n ~ mmmmCafe

1.5 pound chicken (of your choice)
1 tsp. salt
1/2 tsp. black pepper
1 cup honey
1/2 cup soy sauce
1/4 cup chopped onion (or 1/16 cup onion flakes)
1/4 cup ketchup
2 Tbs. vegetable oil
2 clove garlic, minced
1/2 tsp. red pepper flakes

Season both sides of chicken with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3 hours or on high 1 1/2 hours. Chicken into bite size pieces, then return to pot and toss with sauce. Serve over rice or noodles. To bake chicken as a 30 minute meal:Dice chicken and season both sides with salt and pepper, place in 8x8 pan. Pour sauce over chicken and bake at 350 for 20 minutes, stirring after 10 minutes.

GRILLED VEGETABLE KABOBS
Tricia/turtlemom001 Cooks.com
Serves 6

3 sm. red potatoes
1 red pepper (seeds and ribs removed)
1 yellow pepper (seeds and ribs removed)
2 sm. zucchini
2 sm. onions, peeled
2 tbsp. grainy mustard
1 tbsp. fresh rosemary or 1 1/2 tsp. dried
2 shallots, peeled and chopped
1/2 c. white wine vinegar
3 cloves garlic, peeled and chopped
1/4 tsp. black pepper

Quarter potatoes and parboil until almost tender, about 6 minutes. Cut zucchini into chunks, peppers into squares and onions into thin wedges. Mix marinade ingredients and marinate vegetables 4 to 6 hours at room temperature, or overnight in the refrigerator. Thread onto skewers and grill over coals or broil in the oven, approximately 5 minutes, basting with marinade and turning often. Spoon leftover marinade onto kabobs as a sauce.

Tricia’s Notes: I also used chicken and it was delicious. (Obviously if you use meat you can’t use the leftover marinade as sauce unless you heat it enough to kill the bacteria)

Tex-Mex Pasta Salad

Hi everyone!

Tomorrow is Father's Day and I thought I would give you a recipe for Tex-Mex Pasta Salad.  This seems like something fathers would really like.

Tex-Mex Pasta Salad
Amy - amylz
Cooking Light, SEPTEMBER 2005

1 pound uncooked radiatore pasta (short coiled pasta)
2 teaspoons olive oil
3 garlic cloves, minced
1 1/2 pounds ground turkey
2/3 cup water
1 (1.25-ounce) package 40%-less-sodium taco seasoning (such as Old El Paso)
2 cups (8 ounces) preshredded reduced-fat Mexican blend cheese
2 cups chopped seeded tomato
1 cup chopped bell pepper
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions
1/2 cup sliced ripe olives
1 (15.5-ounce) can black beans, rinsed and drained
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon ground cumin
1 (8-ounce) container reduced-fat sour cream
Salsa (optional)

Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water. Drain; set aside. Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 1 minute. Add turkey; cook until browned, stirring to crumble. Stir in water and taco seasoning; bring to a boil. Reduce heat, and simmer 4 minutes or until liquid almost evaporates and the turkey is done, stirring frequently. Remove from heat; cool slightly. Combine pasta, turkey mixture, reduced-fat cheese, and next 6 ingredients (through beans) in a large bowl. Combine lime juice, salt, cumin, and sour cream, stirring until well blended. Pour over pasta mixture; toss gently to coat. Serve with salsa, if desired.
Yield: 12 servings (serving size: about 1 1/3 cups)

CALORIES 344 (30% from fat); FAT 11.4g (sat 5.3g,mono 4.1g,poly 1.4g); PROTEIN 23.4g; CHOLESTEROL 51mg; CALCIUM 193mg; SODIUM 632mg; FIBER 3.6g; IRON 2.9mg; CARBOHYDRATE 38.5g

Make Ahead Manicotti

Hi everyone!

Tomorrow is my husband's 40th birthday and we will be eating out.  So here is a recipe for Make Ahead Manicotti.  When I was a little girl this is what I asked for on my birthday every year.  Unfortunately I married someone who would never eat manicotti so I haven't had it in years.  I recently saw this on All Recipes and had to pass it along to all of you!

Make Ahead Manicotti
Kayla~KMC0415 via allrecipes.com

1 pint ricotta cheese
2 eggs
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 1/2 tablespoons white sugar
1/8 teaspoon salt
1/4 teaspoon ground black pepper
12 manicotti shells
1 (32 ounce) jar spaghetti sauce

In a medium bowl, mix together ricotta cheese and eggs until blended. Stir in spinach, mozzarella cheese, 1/4 cup of the Parmesan cheese, sugar, salt and pepper. Stuff mixture into uncooked pasta shells. Spread 1/2 cup spaghetti sauce in the bottom of a medium baking dish. Arrange stuffed pasta shells in a single layer over the sauce. Pour the remainder of the sauce over the shells, cover dish, and chill in the refrigerator for 8 hours, or overnight.  Preheat oven to 400 degrees F (200 degrees C). Bake covered for 40 minutes. Sprinkle with remaining Parmesan cheese, and bake for another 15 minutes.

Lizzy's Creamy Chicken Bake

Hi everyone!

Tomorrow we have the graduation BBQ for Cub Scouts and we're eating dinner there.  My baby is becoming a Tiger Scout and my oldest will be a Webelos 2.  I can't believe it.  At any rate, here is a recipe for Lizzy's Creamy Chicken Bake.  I thought some of you might like this so I wanted to pass it along.

Lizzy's Creamy Chicken Bake
Amy – amylz
All Recipes  Yields: 6 servings

6 skinless, boneless chicken breast halves
seasoning salt to taste
1 tablespoon olive oil
1 (16 ounce) container sour cream
1 (10.75 ounce) can condensed cream of chicken soup
1 (1 ounce) package dry onion soup mix

1. Preheat oven to 350 degrees F (175 degrees C).
2. Sprinkle the chicken breasts with seasoning salt to taste. In a large skillet, brown the chicken in olive oil, on both sides, until they are golden brown.
3. Then place the chicken in a 9x13 inch baking dish. In a medium size bowl, combine the sour cream, chicken soup and dry onion soup mix. Pour the mixture over the chicken and bake in the preheated oven for 25 to 30 minutes. Let cool and serve.

French Toast Cupcakes with Maple Frosting, Ham and Gruyere Salad

Hi everyone!

Tomorrow is my baby brother's 19th birthday and I'm going to bring the cupcakes.  I decided to go with these French Toast Cupcakes with a Maple Frosting.  Then I've also included a recipe for a Ham and Gruyere Salad that I am bringing to a Cub Scout BBQ.  If you can't find Gruyere, I would sub swiss cheese.

French Toast Cupcakes
Amy (amylz)
wifelike.blogspot.com

3/4 c unsalted butter, room temperature
1 c sugar
1/2 c unsweetened applesauce
3 egg yolks
1 3/4 c flour
1 1/2 tsp baking powder
1/4 tsp salt
2 tsp cinnamon
1 1/2 Tbs maple syrup
1 1/2 tsp vanilla
1/2 c milk
1 egg
2 Tbs milk
1 tsp cinnamon

1. Combine the butter and sugar on low speed until light and fluffy, scrape the sides as needed.
2. Add the applesauce and the egg yolks and continue to mix.
3. In a separate bowl, mix the flour, baking powder, salt, and cinnamon.
4. In another bowl, whisk the maple syrup, vanilla, and milk.
5. Add the flour and milk mixtures alternatively to the butter mixture, starting and ending with the flour. Raise the speed and continue to mix until fully combined.
6. Put cupcake papers in a pan and fill 3/4 with batter.
7. Cook at 375 for 10-12 minutes(mini cupcakes) or 15-17 minutes(regular cupcakes) or until a toothpick comes out clean.
8. While they are cooking, whisk the extra egg, 2 Tbs of milk, and 1 tsp cinnamon. Once the cupcakes are done, quickly pull out of oven, and brush with the egg mixture. Place back in the oven on Broil for 1-2 minutes, or until the mixture has dried.

Maple Frosting
2 sticks unsalted butter, softened
2 3/4 c confectioners' sugar
2 tsp milk
3/4 tsp maple extract

1. Mix the butter and sugar until light and fluffy, scraping the sides as needed.
2. Reduce speed on mixer, and add the milk and maple extract. Raise the speed to high and mix until fluffy.
3. Coat cupcakes with frosting, then sprinkle with cinnamon and enjoy!!

Ham and Gruyere Salad
(Dusanka)

1 onion, cut into paper thin slices
2 1/2 teaspoons grainy Dijon mustard
2 teaspoons red or white wine vinegar
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup olive oil
1 pound sliced smoked ham, such as Black Forest, cut into matchstick strips
1/2 pound sliced Gruyere cheese, cut into matchstick strips
3/4 cup chopped fresh parsley

1. Put the onion in a small bowl of cold water and let stand for 10 minutes. Drain the onion, rinse, and then pat dry with paper towels.

2. Meanwhile, in a large glass or stainless steel bowl, whisk together the mustard, vinegar, salt and pepper (you can also add a touch of crushed garlic if you like). Add the oil slowly, whisking. Add the ham, cheese, onion, and parsley to the vinaigrette and toss.

Grilled Salmon I, Green Beans with Bleu Cheese, GUILTLESS FRIED (BAKED) ZUCCHINI

Hi everyone!

Tomorrow we are having Grilled Salmon for dinner.  On the side I'm making Green Beans with Blue Cheese.  I will be leaving off the blue cheese and just sprinkling some on mine.  Then I'm also making Guiltless Fried (Baked) Zucchini.  It's a healthy way to do fried zucchini.

Grilled Salmon I
-melissa-mom-2-four via Allrecipes.com

1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

Season salmon fillets with lemon pepper, garlic powder, and salt. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours. Preheat grill for medium heat. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Green Beans with Bleu Cheese
woohoooo via lowfatlifestyle.com
Servings: 8

2 pounds green beans, trimmed
1/4 cup sliced almonds
1 large shallot, thinly sliced
1 tablespoons olive oil
Zest of one lemon
2 ounces crumbled blue cheese

Bring pot of water to a boil. Meanwhile, heat saute pan over medium heat and toast almonds until just turning golden, about 3-4 minutes. Remove from pan and reduce heat to low. Place oil in pan, then add shallot and cook, stirring once or twice, until shallots are golden brown, about 5-6 minutes. Remove from heat. Add a pinch of salt to boiling water and blanch green beans for 4 minutes, then drain, rinse with cold water and add to pan with shallots. Add almonds and lemon zest and toss gently. Top with blue cheese and serve. If you make this ahead of time, reheat in oven just before serving, then top with blue cheese immediately upon removing from oven.

Per Serving: 99 Calories; 6g Fat (52.3% calories from fat); 2g Saturated Fat; 4g Protein; 8g Carbohydrate; 4g Dietary Fiber; 5mg Cholesterol; 106mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat.

GUILTLESS FRIED (BAKED) ZUCCHINI
(luckymommyto2boys ~ Amy ~ from Favorite Family Recipes: favfamilyrecipes.blogspot.com/)

1-2 large zucchini, cut into spears or circles
2 eggs
1-2 Tbsp. milk
1 c. Italian-style bread crumbs or croutons blended up finely in a blender
1/2 c. parmesan cheese
Salt and Pepper to taste
Butter or cooking spray

First, line a baking sheet with foil and spray evenly with cooking spray. Next, combine eggs and milk in a bowl. In a separate bowl, combine bread crumbs, Parmesan cheese, and salt & pepper. Dip each zucchini piece into the egg mixture, then dip into bread crumbs until evenly coated in crumbs. Place zucchini on baking sheet, spray each with cooking/butter spray and then bake in the oven at 425-degrees for about 10-12 minutes or until golden brown. For an added crisp, turn the oven to broil and cook for about 30-45 seconds longer (don't let em' burn though, watch them closely). Remove from oven and serve hot with ranch dressing or marinara/pizza sauce.

Honey Barbecued Chicken, Egg and Bacon Rice dish

Hi everyone!

Tomorrow we are having Honey Barbecued Chicken for dinner.  On the side we're having Egg and Bacon Rice dish and sliced Tomatoes.

Honey Barbecued Chicken
~*~Sandy~*~ Yields 6 to 8 servings
via The Little Gourmet - Cookbook for Children

3 lbs chicken legs and thighs, skin removed
2 T butter, melted
1 egg yolk (save egg white for another use)
1 tsp salt
1/8 tsp pepper
1 tsp paprika
2 T soy sauce
1 T fresh lemon juice
1/4 cup honey

Preheat the oven to 400º. In a large bowl combine the melted butter, yolk, salt, pepper, paprika, soy sauce, lemon juice and honey. Add the chicken pieces and turn to coat. Arrange the chicken pieces in a greased roasting pan, top with remaining sauce. Bake the chicken for 30 to 40 minutes. Turn the chicken pieces over, carefully using a pair of tongs, and bake for an additional 30 minutes or until tender.

Sandy's Notes: The cooking time is too long, start checking for doneness after 10 minutes into the second cooking time. Use a disposable foil pan for easy cleanup. Seriously. Note: This also works beautifully on the outdoor grill.

Egg and Bacon Rice dish
(Ute)

1 cup of rice
7 slices of bacon (or more)
3 eggs (or more)
1/2 onion
1 garlic clove (or more to taste)
Garlic salt
Paprika
Pepper

Make your white rice. Bring 2 cups of water to a boil and add rice. cover and simmer for 20 minutes. when done... put your cut up bacon in a pan along with onion and garlic. cook until bacon is done, then drain. Return bacon mixture to pan and add your eggs. mix well until eggs are cooked. Then add your white rice to the bacon and egg mixture, add your Paparkia, Garlic salt and pepper, to taste. mix well and serve!

Dill Pickle Roast, Garlicky "Fried" Vegetables, Gluten-Free Mashed Turnips

Hi everyone!

Tomorrow we are having a Dill Pickle Roast for dinner.  This is done in the crockpot.  This can be done as sandwiches or just eaten.  I will probably decide on the fly what we're going to do.  On the side we're having Garlicky Fried Vegetables.  They're not really fried though, they're baked.  You could mix and match whatever veggies you like.  Then I'm also making Mashed Turnips.  Now I know many of you are probably thinking, turnips, but give it a try.

Dill Pickle Roast
Erika (erikamerica)

1 3-4lb chuck roast
1 jar (16 oz) sliced dill pickles, with juice
few cloves garlic, crushed (or not)
1/4-1/2c chili sauce (or not)

Put roast in crockpot, pour remaining ingredients on top (I put a few pickle slices on top of the roast). Cook on low 7-9hrs. Shred for sandwiches or just enjoy as pot roast.

Erika’s notes: I just usually put the roast in the crockpot, pour the pickles over, and let it go. No fuss. No muss! I have no idea where the recipe came from as I got it from my mom :) 

Garlicky "Fried" Vegetables
Amy - amylz Southern Living, JULY 2005
Makes 6 servings

1 small green tomato, cut into 1/4-inch-thick slices
1/8 teaspoon salt
1 small zucchini, cut into 1/4-inch-thick slices
1/2 (8-ounce) container button mushrooms, stems removed
1/2 pound whole okra
1 medium-size red bell pepper, cut into strips
1 large garlic clove, minced
2 teaspoons Creole seasoning
1/4 cup cornstarch, sifted
3 cups panko breadcrumbs
1/4 teaspoon salt
1/4 teaspoon pepper
6 large egg whites
Vegetable cooking spray
Horseradish Sauce

Place tomato slices on paper towels; sprinkle with 1/8 teaspoon salt, and let stand 5 minutes. Place tomatoes, zucchini, and next 4 ingredients in a large bowl. Sprinkle evenly with Creole seasoning and cornstarch; shake to remove excess. Combine breadcrumbs, 1/4 teaspoon salt, and pepper in a shallow bowl. Whisk 3 egg whites in a small bowl until frothy. Dip half of vegetables in egg whites, draining excess. Dredge vegetables, in batches, in breadcrumb mixture. Repeat procedure with remaining egg whites, vegetables, and breadcrumb mixture. Arrange vegetables on wire racks coated with cooking spray; place racks on aluminum foil-lined pans. (Do not overlap vegetables.) Bake at 400 for 30 to 35 minutes or until golden brown. Serve immediately with Horseradish Sauce.

Gluten-Free Mashed Turnips
Amy - amylz
About.com

1 pound fresh turnips
1 tbsp sour cream
2 tbsp butter or margarine
pinch pepper, to taste
minced fresh parsley, to taste

Peel turnips. Cut into thin strips and boil for 9 minutes. Drain. Add other ingredients. Mash this mixture while turnips are still warm.

Hoisin Shrimp & Broccoli, Chocolate Toffee Caramel Bars

Hi everyone!

Here is a recipe for Hoisin Shrimp & Broccoli.  I am always looking for ways to use up Hoisin sauce because I seem to always have it in the fridge.  This looks simple and good.  I'm also planning to make these Chocolate Toffee Caramel Bars sometime this week.

Hoisin Shrimp & Broccoli
Michelle (MMmom) from TOH Healthy Cooking

1 tablespoon cornstarch
1/3 cup reduced-sodium chicken broth
4-1/2 teaspoons reduced-sodium soy sauce
4-1/2 teaspoons hoisin sauce
1 teaspoon sesame oil
3 cups fresh broccoli florets
1 tablespoon canola oil
4 green onions, chopped
3 garlic cloves, minced
1 teaspoon minced fresh gingerroot
1 pound uncooked medium shrimp, peeled and deveined
2 cups hot cooked rice

In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil; set aside.

In a large nonstick skillet or wok, stir-fry broccoli in canola oil until crisp-tender. Add the onions, garlic and ginger; stir-fry for 3-4 minutes or until vegetables are tender. Add shrimp; stir-fry 4-5 minutes longer or until shrimp turn pink.

Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.

Michelle’s notes:
*I doubled all sauce ingredients b/c we like a lot of sauce.
*I didn’t have sesame oil so I used a blob of creamy peanut butter instead. Would also be fine without.
* Used 6 green onions and about 4 c broccoli.

Chocolate Toffee Caramel Bars
Katie (Katiedid) from Pillsbury

1 pkg. yellow cake mix
1/3 cup oil
2 eggs
12 oz semi-sweet chocolate chips
3 chocolate covered toffee candy bars cut into pieces
1 cup vanilla chips
1/2 cup butter
32 vanilla caramels, unwrapped
1 (14 oz) can sweetened condensed milk (not evaporated)

Heat oven to 350. Grease 13x9 pan. In large bowl, combine cake mix, oil and eggs; blend well. Stir in chocolate chips, vanilla chips and candy bar pieces. (Mixture will be thick). Press half of mixture in bottom of greased pan. Bake for 10 minutes. Meanwhile, in medium saucepan, combine butter, carmels and sweetened condensed milk. Cook over medium-low heat until caramels are melted and mixture is smooth, stirring occasionally. Slowly pour caramel mixture evenly over partially baked crust. Top with remaining cake mix mixture. Bake an additional 25-30 minutes or until top is set and edges are deep golden brown. Cool 20 minutes. Run knife around sides of pan to loosed. Cool 40 minutes. Refrigerate 1 hour. Cut into bars. Store in refrigerator.

Greek Pasta, Louisiana Chicken Salad Sandwich, Zesty Turkey Pesto Sandwich

Hi everyone!

Here is a recipe for Greek Pasta that I wanted to pass along.  This is right up my alley but my husband would never go for this.  Feta and olives, um Yum!  I think this would probably make a good pasta salad too.  I've also included the sandwiches for the week.

Greek Pasta
Amy (amylz)

All Recipes  Yields: 4 servings

1 pound linguine pasta
3 tomatoes
1/3 cup olive oil
3 cloves garlic, minced 

1 pound mushrooms, sliced
1 teaspoon dried oregano
3/4 cup crumbled feta cheese
1 (2 ounce) can sliced black olives, drained

1. Bring a large pot of lightly salted water to a boil. Plunge whole tomatoes in water briefly, until skin starts to peel. Remove with a slotted spoon and place in cold water. Add pasta to boiling water and cook for 8 to 10 minutes or until al dente; drain.
2. While pasta is cooking peel blanched tomatoes and chop.
3. In a large skillet over medium heat, heat olive oil. Stir in garlic and mushrooms and saute until mushrooms begin to give up their juices. Stir in tomatoes and oregano and cook until tomatoes are tender.
4. To serve, plate pasta, top with hot tomato sauce and sprinkle with feta and olives.

Louisiana Chicken Salad Sandwich
Amy (amylz)
Makes 4 servings

3/4 cup salad dressing or mayonnaise
1/2 teaspoon Jalapeno pepper sauce
1/2 teaspoon dried thyme leaves
1/4 teaspoon black pepper
2-1/2 cups chopped leftover fried chicken
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped tomato
4 Kaiser rolls or onion rolls, split
Lettuce leaves

In a large mixing bowl, add salad dressing, pepper sauce, thyme and black pepper. Add chicken, celery, green pepper and tomato; toss lightly. Fill rolls with lettuce and chicken mixture.

Zesty Turkey Pesto Sandwich
Amy (amylz)
Makes 8 sandwiches

2/3 cup prepared pesto
1/2 cup mayonnaise
1/2 cup roasted red pepper, drained, chopped
8 soft bakery buns, split
8 leaf lettuce leaves
1 pound thinly sliced deli turkey breast
8 slices (3/4-ounce) Deli American or Provolone Cheese
8 slices tomato

In a small bowl, stir together pesto, mayonnaise and red pepper. Mix well. Spread cut-sides of buns with pesto mixture. To make sandwiches, you want to layer bottom half of each bun with 1 lettuce leaf, 1/4 turkey, 1 slice cheese, 1 slice tomato and top half of bun.

Creamy Chicken Rice Soup, Apple Apricot Smoothie, Chocolate Peanut Butter and Banana Wraps

Hi everyone!

Tomorrow we are going to a school BBQ so here is a recipe for Creamy Chicken Rice Soup.  I love homemade soup and I thought this looked good.  My husband won't eat rice in anything so I could never swing this one.  Let me know if you try it.   Also, here is the breakfasts for this week.

Creamy Chicken Rice Soup
Lou – CallMeLou from allrecipes.com

1/2 cup chopped carrot
1/3 cup finely chopped onion
1/3 cup chopped celery
2 Tbsp butter or stick margarine
1/4 cup all-purpose flour
1 32-oz carton chicken broth
2 cups cooked long-grain rice
2 cups cubed cooked chicken or turkey
1/2 tsp salt
1/4 tsp pepper
1/8 tsp garlic powder
1 cup 2% milk
2 Tbsp lemon juice
1 Tbsp white wine

In a large saucepan, saute the carrot, onion and celery in butter for about 5 minutes.  Stir in flour until blended. Gradually stir in broth.  Add the rice, chicken, salt, pepper and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.  Reduce heat to low. Stir in milk, lemon juice and wine. Cook and stir for 5 minutes or until heated through.

Apple Apricot Smoothie
Amy (amylz)
(This recipe yields 2 servings)

1 golden delicious apple
1 cup apple juice
4 apricots
1 medium banana
3/4 cup plain yogurt
1 dozen icecubes
1 Tablespoon honey

Pit the apricot and peel if desired. Peel and core apple. Chop all fruit into 1/2-inch blender-friendly pieces. Place all ingredients in a blender and puree until smooth.

Chocolate Peanut Butter and Banana Wraps
Amy - amylz
Makes 4 sandwiches.

1/2 - cup creamy peanut butter
4 - whole wheat or regular flour tortillas (8 to 10 inches in diameter)
1/4 - cup honey
2 - small bananas, sliced
1/4 - cup miniature semisweet chocolate chips

Spread 2 tablespoons of the peanut butter evenly over each tortilla. Drizzle 1 tablespoon of the honey over each tortilla. Top with banana slices and chocolate chips. Roll up tortillas. Secure with toothpicks.

Hot Hammies, Deep Fried Pickles

Hi everyone!

Tomorrow we are having Hot Hammies for dinner.  I will have to make them without cheese so I'll probably do a few with it though because it's really good.  I love these Kings Hawaiian Rolls.  Yum!  On the side I'm doing deep fried pickles.  I had these in Oregon on a vacation a couple years ago and I've been wanting to make them ever since.  I think my 10 year old will love these!

Hot Hammies
Crs314

2 pkgs Kings Hawaiian Rolls (2 dozen total)
1 lb shaved ham (honey ham is good, too)
8 oz. Swiss cheese - shredded
3/4 cup butter
1 1/2 tbsp Poppy Seeds
1 1/2 tbsp Worcestershire Sauce
1 1/2 tbsp Dijon mustard

Whisk together butter, poppy seeds, Worcestershire sauce and mustard. Cut rolls in half and place bottoms in greased 9X13 pan. Layer with ham and then Swiss cheese. Drizzle 3/4 of the mixture on top of the cheese and then cover with tops of rolls. Brush remaining sauce mixture on the tops of the rolls and then cover it with foil. Bake at 350 for about 20 minutes (until cheese is melted) then remove foil and continue baking for 5 more minutes.

Deep Fried Pickles
mrsrader1986 via Food Network Magazine

1 egg
3/4 cup milk
a pinch of cayenne
1/4 plus 1/2 cup cornstarch
1/2 cup cornmeal
2 Tbsp chopped dill
2 teaspoons paprika
2 teaspoons salt
2 tsps pepper
36 cold pickle slices
canola oil
ranch dressing

In a bowl mix egg, milk, and cayenne pepper. In a shallow dish place 1/4 cup cornstarch.
In another shallow dish mix 1/2 cup cornstarch, 1/2 cup cornmeal, 2 Tbsp. dill, 2 tsp. paprika, 2 tsp salt, and 2 tsp pepper. Dip pickle slices in plain cornstarch, then the egg wash, then the cornmeal mixture. Fry in 2 inches of canola oil until golden, about 3 minutes. Drain on paper towels and serve with ranch dressing.

Herbed Balsamic Chicken with Blue Cheese, Golden Mashed Potatoes, Garlic Roasted Green Beans

Hi everyone!

Tomorrow we are having Herbed Balsamic Chicken with Blue Cheese for dinner.  Obviously I will leave the blue cheese off for all the men but I'll probably have some on mine.  Michelle says it was a little strong on chicken so a little goes a long way.  On the side I'm making these Golden Mashed Potatoes and Garlic Roasted Green Beans.  The potatoes combine Yukons and Sweet Potatoes.  My family hasn't been sold on sweet potatoes yet so I'm excited to have them try this out.

Herbed Balsamic Chicken with Blue Cheese
Michelle (MMmom) from Bon Appetit
6 servings

6 skinless boneless chicken breast halves (5 to 6 ounces each)
1/2 cup balsamic vinegar
3 tablespoons olive oil
2 teaspoons coarse kosher salt, divided
1 1/2 teaspoons freshly ground black pepper, divided
2 teaspoons herbes de Provence*
1 3- to 4-ounce wedge blue cheese, cut into 6 slices
* Sold in the spice section of supermarkets and at specialty foods stores.

Place chicken in large resealable plastic bag. Whisk vinegar, 3 tablespoons oil, 1 1/2 teaspoons coarse salt, and 1 teaspoon pepper in small bowl. Add to chicken; seal bag. Chill 2 hours, turning bag occasionally. Prepare barbecue (medium-high heat). Brush grill rack generously with oil. Arrange chicken on grill. Sprinkle with herbes de Provence, 1/2 teaspoon coarse salt, and 1/2 teaspoon pepper. Grill chicken until cooked through, about 6 minutes per side. Transfer to plates; top each with slice of cheese.

Michelle’s Notes: I used blue cheese crumbles and sprinkled them on the chicken. We enjoyed the marinade. The blue cheese was a bit strong for chicken.

Golden Mashed Potatoes
OP?

5 pounds Yukon Gold potatoes (I use less - 8-10 medium-large - I don’t always use Yukons - Idaho’s work fine)
2 medium sweet potatoes (NOT yams)
5 large carrots, chopped
3 cloves garlic
1 t. dried tarragon
1 C. shredded cheese (cheddar, or parmesan are nice)
1/2 C. milk
2 eggs
2 T. vinegar
1 T. butter
1 t. salt
1 t. dried parsley
1/2 t. pepper

Boil potatoes, carrots, garlic and tarragon for 15-20 minutes. Mash veggies with 1/2 C. cheese, milk, eggs, vinegar, butter, salt, parsley and pepper. Put in 9x13 pan and sprinkle with remaining cheese. Bake till thermometer reads 160 (20-30 min)

Garlic Roasted Green Beans
Sharon via Erika's recipe

1 lbs green beans
1-2 tablespoon olive oil (or just enough to lightly coat beans)
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
4-5 garlic cloves cut in half or thirds, large chunks

Pre-heat oven to 400 degrees. Wash and snip the ends off green beans. Put green beans and garlic on a jelly roll pan (large rimmed baking sheet). Drizzle with olive oil and toss with your hands to make sure they all have a coating of oil. Sprinkle with salt and pepper. Roast for 20-25 minutes, turning after 15 minutes, until beans are fairly brown in spots and somewhat shriveled.

SHARON's NOTES: This is an easy side dish if you already have the oven hot for lasagna or chicken. Don't worry about the temperature difference. If the oven is at 350, they just take a bit longer to finish, but not much.

Glazed Grilled Salmon, Herb Rice Blend, Green Beans and Mushrooms

Hi everyone!

Tomorrow we are having Glazed Grilled Salmon for dinner.  I have mentioned before that I don't eat salmon but my husband says I cook it really well.  The key is finding good recipes.  This one looks easy and good.  On the side I'll be making Herb Rice and Green Beans and Mushrooms.  The rice recipe is from the Quick & Healthy Carb Conscious Cooking cookbook that I checked out from the library.

Glazed Grilled Salmon
Alana

1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

1. Season salmon fillets with lemon pepper, garlic powder, and salt.
2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
3. Preheat grill for medium heat.
4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Herb Rice Blend
Amy - Amylz
Quick & Healthy Carb Conscious Cooking

1 1/2 cups fat free beef or chicken broth
1 tsp dried onion
1/4 tsp dried marjoram
1/4 tsp dried thyme
1/8 tsp dried rosemary
1 1/2 cups quick cooking brown rice

Mix the first five ingredients in a saucepan. Bring to a boil. Add rice and reduce heat to low. Cover and simmer for 5 minutes. Remove from heat and let stand 5 minutes before serving.

Green Beans and Mushrooms
Julie(nyflower)

1lb fresh green beans
8oz fresh sliced mushrooms
1tbs olive oil
1tbs butter
1/2 tsp parsley
1/2 tsp minced garlic
salt and pepper to taste
2tbs seasoned bread crumbs
1tbs grated parmesan cheese

Place beans in a saucepan and cover with water. Bring to a boil. cover and cook until crisp-tender. Meanwhile, in a skillet saute mushrooms in butter and olive oil until tender. Stir in parsley, garlic, salt and pepper. Add bread crumbs and cook until lightly browned. Drain beans, toss with mushrooms and sprinkle with cheese.

Bean ‘n’ Cheese Quesadillas

Hi everyone!

Here is a recipe for Bean n Cheese Quesadillas that I wanted to share.  These are super quick and easy!

Bean ‘n’ Cheese Quesadillas
Amy – amylz

1 can (16oz) refried beans
10 medium flour tortillas
1 2/3 cups taco grated cheese
¾ cup green taco sauce
½ cup chopped green onion

Heat refried beans and spread evenly over 5 tortillas. On each tortilla, sprinkle 1/3 cup cheese over bean layer, followed by 2 tablespoons taco sauce and some green onion. Place remaining 5 tortillas over top. Cook over medium heat in a frying pan until light golden brown. Flip and toast other side. Cut quesadillas into 6 wedges with a pizza cutter. Serve with fresh salsa and guacamole. Makes 3-5 servings.

Honey Glazed Ham

Hi everyone!

Tomorrow I am having friends over for dinner and I am going to make a big ham.  If you get a smaller ham, you will want to adjust the cooking time.  Everyone else will bring the sides but I think I'll request macaroni and cheese and a green salad.

Honey Glazed Ham
Amy - amylz

1 (10 pound) fully-cooked, bone-in ham
1 1/4 cups packed dark brown sugar
⅓ cup pineapple juice
⅓ cup honey
⅓ large orange, juiced and zested
2 Tablespoons Dijon mustard
1/4 teaspoon ground cloves

Preheat oven to 325 degrees F. Place ham in a roasting pan. In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, Dijon mustard, and ground cloves. Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. Set aside. Bake ham in preheated oven uncovered for 2 hours. Remove ham from oven, and brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.

Dijon Chicken Salad Sandwich

Hi everyone!

Here is the one and only sandwich for the week:

Dijon Chicken Salad Sandwich
Amy (amylz)
Makes 4 serving

2 cups cooked chicken, chopped
3/4 cup celery, chopped
1/4 cup mayonnaise
2 Tablespoons Dijon mustard
1 Tablespoon lemon juice
Dash ground black pepper
4 lettuce leaves
8 slices rye bread

In a medium mixing bowl, add chicken, celery, mayo, mustard, lemon juice and pepper. Mix until well blended.Place 1 lettuce leaf on each of 4 bread slices.  Cover evenly with the chicken salad; top with remaining bread slices.