4 skinless, boneless chicken breast halves, (about 1 lb total)
1/4 teaspoon salt*
1/4 teaspoon ground black pepper*
3 tablespoons flour
2 tablespoons olive oil
1/2 cup finely chopped shallots
1/2 cup dry white wine
1 cup reduced-sodium chicken broth or chicken stock
1 tablespoon snipped fresh chives
Sautéed Seasonal Vegetables**
Sprinkle the chicken breasts with the salt and pepper*. Place flour in a shallow dish; dip chicken in flour, turning and pressing to coat all sides of the chicken.
Preheat a large skillet over medium-high heat. Add the olive oil to the skillet; swirl to lightly coat the skillet. Add chicken breasts, smooth sides down and cook about 5 minutes or until the chicken is golden brown.
Turn chicken over; cook for 4 to 5 minutes more or until chicken is no longer pink (165 degrees F). Transfer chicken to a warm serving platter; set aside.
For the sauce:
Add the shallots to the hot skillet; cook for 2 minutes, stirring frequently. Carefully add wine; cook about 1 minute stirring to scrape up any browned bits from the bottom of skillet.
Add chicken broth to the skillet; bring to a boil and cook for 3 to 4 minutes or until liquid is reduced by half. Stir in chives. Return chicken to the skillet; heat through.
Serve the chicken and wine sauce with the veggies on the side.
For the veggies:
In a second skillet heat 1 tablespoon olive oil and 1 minced garlic clove. Add about 2 cups of sliced seasonal vegetables** (zucchini, peppers, asparagus, etc.). Saute just until barely tender and sprinkle with your favorite herb, salt and pepper to taste*.
*THOSE OF YOU WHO KNOW ME ALSO KNOW TO NEVER ADD SALT AND PEPPER IN COOKING. ADD IT IF NEEDED AT THE TABLE OR USE OTHER SPICES – MOST OF THE TIME YOU DON’T NEED IT!
**THERE ARE ALSO MANY STEAM IN THE BAG OR FROZEN MIXED. VEGETABLES THAT COULD BE A QUICK ALTERNATIVE TO CHOPPING FRESH. I ALSO SAUTE WITH VEGETABLE BROTH INSTEAD OF OIL.
PORK CHOPS AND APPLE STUFFING! PERFECT FOR A COOL FALL DAY!
I MADE THIS IN THE CROCK POT AND IT WORKED REALLY WELL
2# PORK LOIN CHOPS
1 SMALL ONION, CHOPPED
3 RIBS CELERY, CHOPPED
2 GRANNY SMITH APPLES, CHOPPED
1 3/4 CUPS CHICKEN BROTH
1 CAN CREAM OF CELERY SOUP
1/4 C DRY WHITE WINE (I DIDN’T HAVE ANY SO I SUBSTITUTED WITH CHICKEN BROTH)
6 C HERB-SEASONED STUFFING CUBES
PLACE THE CHOPPED ONION, CELERY AND APPLES IN THE BOTTOM OF THE CROCK POT. ADD CHOPS ON TOP. POUR IN BROTH AND SOUP AND COOK ON LOW 6-8 HOURS. IN THE LAST 30 MINUTES OF COOKING I TOOK OUT THE CHOPS AND SOME LIQUID AND ADDED THE STUFFING CUBES UNTIL MOISTENED. ADD THE CHOPS BACK INTO THE CROCK AND SAVE THE RESERVED LIQUID FOR SAUCE.
2 large zucchini (fresh from the garden)
1 pound hot Italian sausage
28 oz can petite diced tomatoes
1 cup shredded Italian blend cheese (or mozzarella)
I also added a Tbsp minced garlic (optional)
Cut zucchini in half lengthwise. Scoop flesh leaving 1/4 inch thick shell. Dice flesh if needed. Place in a large nonstick skillet and cook along with the sausage about 5-10 minutes. I used sausage links so I cut them up. Place mixture in a bowl with the tomatoes and stir. In the same skillet place zucchini halves face down. Add 2-4 Tbsp of juice from the sausage mixture. Cover and cook 2-3 minutes. Flip zucchini over; cover and cook 2-3 minutes. Zucchini should still be crisp. Place zucchini halves in 13 X 9 baking dish and fill with sausage mixture. Top with cheese. Bake at 350 F for 20-30 minutes or microwave on HIGH about 5 minutes.
1 bag frozen cheese tortellini
1 cup chopped zucchini (fresh from the garden)
3 cups cooked chopped chicken (I grilled outdoors)
1/2 cup Greek salad dressing (I use Kraft Greek Feta and Oregano)
1/2 cup Feta cheese
1/2 cup sliced Kalamata olives
3 cups bite sized salad greens
whole wheat pitas (optional)
Cook tortellini according to directions. In the last minute of cooking, add zucchini to boiling water. Drain and rinse in cold water. Place in a large bowl. Add chicken, dressing, cheese and olives – toss well. Serve over salad greens with a whole wheat pita half on the side.
SUPER FAST AND EASY!! GREAT ON A HOT SUMMER NIGHT!
garnishes sour cream, black olives, cheese, tomatoes
Cook the chicken in the oil for a few minutes then pour the chicken and the oil into the crockpot. (I usually skip this step – eliminate oil and just add my chicken into the crock pot. Saves time, fat, and energy! )Add the lime juices, garlic, cumin, salt, chili, and red pepper. Stir to coat and cook on low for 6 hours.
During the last hour, add the onions and green peppers – stir to coat. Serve on warm tortillas with garnishes such as sour cream, black olives, cheese, tomatoes, etc.
2 (26 oz) bags of frozen cheese ravioli, somewhat thawed
1 (12 oz) bag of frozen asparagus spears, thawed and cut into 1-2 inch pieces
1 (16oz) bag of frozen chopped spinach, thawed
2 small (1 large) yellow squash, thinly sliced
2 (16 oz) jars of prepared Alfredo sauce
2 c shredded Italian blend cheese
Line the bottom of a 13 X 9 inch baking dish (sprayed with nonstick cooking spray) with ravioli. Distributed asparagus and spinach then layer yellow squash on top. Layer the rest of the ravioli on top. Pour white sauce over top. Sprinkle with shredded cheese. Cover and bake at 350 degrees F for about and hour. Let sit about 5 minutes and serve.
THIS IS SO EASY AND A GREAT MEAL TO TAKE THE DAMP OUT OF A RAINY, COOL SUMMER DAY! SERVED WITH CORN ON THE COB AND A FRESH SALAD!
1/4 cup butter
1 cup milk
1 package Taco seasoning mix
2 1/2 cups mashed potato flakes (or left over mashed potatoes-omit butter & milk)
1 pound ground beef or Turkey (I use 96% lean)
1/2 cup chopped onion
1 Tbsp minced garlic
1/2 cup salsa
1 cup shredded cheddar cheese
1 cup shredded lettuce
1 medium tomato, diced
3 mini sweet peppers in various colors Sour cream, optional (I used low fat)
Preheat oven 350F.
In a microwave safe baking dish, add butter & milk, 2 Tbs taco seasoning, mixing well. Microwave on high 2-3 minutes. Stir and add potato flakes, mixing until incorporated. (I had to add a little water as well to make a good consistency for spreading.)
Press mixture into the bottom of a regular pie plate, then Bake the “crust” for 7-10 minutes until it just BARELY turns golden brown.
In the meantime, cook beef & onions in a skillet until beef is browned and cooked through. Add Salsa & remaining taco seasoning. Cook until bubbly.
Pour into crust. Bake for 15 minutes, or until crust is golden brown.
Let cool for 5 minutes. Top with cheese, lettuce, peppers and tomatoes, black olives, jalapeno slices, etc. Whatever your choice.
IF YOU NOTICED THE HEART SHAPED CAKE PAN IT WAS FOR GOOD REASON. I TRIED THIS NEW TACO PIE RECIPE ON OUR 25TH WEDDING ANNIVERSARY FOR THE HUSBAND WHO LOVES, LOVES, LOVES GROUND BEEF! HE DID LOVE IT AND IS LOOKING FOR 25 MORE YEARS AT LEAST!
2-3 lb pork loin roast
1 can black beans, drained and rinsed
1 can chili beans
2 diced hot peppers (I used an anaheim and a jalapeno)
28 oz can diced tomatoes
1 tbsp minced garlic
1 small onion. chopped
1 Tbsp cumin
1 Tbsp chili powder Tortilla chips and sour cream, optional
Add everything to the crock with meat on top but burrowed down into the juice. Cook on LOW 6-8 hours. Shred meat and add back to the crock pot.
I SERVED WITH THE TORTILLA CHIPS AND SOUR CREAM, CORN ON THE COB AND A BIG FRESH SALAD WITH LETTUCE AND PARSLEY FROM THE GARDEN!!
1 pound penne rigate (I used whole wheat)
1 cup chicken broth
8 oz cream cheese (I used 1/3 less fat garden vegetable)
1 pound frozen chopped spinach, thawed
16 oz jar of roasted red peppers, drained and cut into strips*
1 can or jar marinated artichoke hearts, drained and chopped*
1 Tbsp minced garlic
1/2 c shredded mozzarella cheese
1/2 c grated Parmesan cheese
*I don’t drain things too well so some of the juices get in the sauce!
Cook pasta according to directions, drain and set aside. In same pot bring chicken broth to boil and add dollops of cream cheese stirring to melt into a nice creamy sauce. Add spinach, red pepper strips and artichokes and stir. Return pasta to the pot and stir it all up. Serve with cheeses on top and ENJOY!
I SERVED THIS WITH BBQ CHICKEN ON THE GRILL, CORN ON THE COB AND A BIG FRESH SALAD.
THIS IS BY NO MEANS A LOW FAT DISH BUT THERE ARE A FEW THINGS YOU CAN DO TO CUT FAT WHICH I HAVE NOTED. ALSO JUST HAVE A SMALL PORTION AND LOAD UP ON A NICE VEGETABLE (I CHOSE STEAMED BROCCOLI) AND A BIG SALAD. WE ALSO HAD STRAWBERRIES WITH LITE WHIPPED TOPPING FOR DESSERT!
3 c cubed cooked chicken*
1 1/2 c chopped celery
2 Tbsp chopped onion
1 (10 3/4 oz) can Cream of Chicken soup (I used the lower fat variety)
8 oz sour cream (I used low fat)
1 cup shredded mozzarella cheese
1/2 tsp basil
2 hard cooked eggs, chopped
1/2 c crushed potato chips
1/3 c finely chopped almonds
*1 lb chicken will yield about 3 c cubed chicken
Preheat oven at 400 F. Coat a 2 qt. baking dish with non-stick cooking spray. Add the first 8 ingredients and mix well. Top with potato chips and almonds. Bake 30- 35 minutes until topping becomes golden brown.