7-Up Crockpot Roast
from NancysKitchen.com
3 to 4 lb. boneless pot roast
1 cup 7-Up
Celery salt
2 bay leaves
2 garlic sections, chopped or sliced
Wash roast and pat dry with paper towels, place in crockpot, pierce top of roast with fork and sprinkle top with celery salt. Add bay leaves and garlic, pour DIET 7-Up over all and set crockpot on high for 4 hours, then low 2 hours or put on low for 8 hours. Remove roast to platter to cool. Discard liquid. Potatoes, carrots, celery and onions may also be added as the roast cooks.
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All-American Chicken & Vegetable Dinner
1 Reynolds' large size foil Hot Bag
1/4 cup water
1 Tbsp. flour
1/2 cup grated Parmesan cheese
2 tsp. garlic salt
1 tsp. paprika
1/2 tsp. pepper, optional
9 skinless, bone-in chicken pieces
3 ears fresh corn-on-the-cob, halved
1/2 lb. fresh green beans, cut in pieces
1 onion, cut in eighths
Preheat grill to medium high or oven to 450ºF. Open foil bag. Combine water and flour. Add to foil bag. Combine cheese and seasonings. Sprinkle half of seasoning over chicken; place in foil bag in even layer. Combine vegetables with remaining seasoning; arrange on top of chicken. To seal, double fold open end of bag. Place in 1" deep pan. Slide bag onto grill or leave in supporting pan and place in oven. Grill 30-35 minutes on covered grill or bake 55-60 minutes in supporting pan in oven. Use oven mitts to cut bag open with sharp knife. Carefully fold back top of bag, allowing steam to escape. Serves 5-6.
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All-American Pot Roast
1 onion
1 carrot
1 rib of celery
1 Tbsp. oil
3-1/2 lb. chuck roast
1 cup water
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried thyme
1 bay leaf
1/2 cup water
2 Tbsp. flour
salt and pepper to taste
Cut onion, carrot and celery into 2” chunks. Heat oil in large pot over medium heat. Brown roast on all sides, about 15 minutes. Remove meat from pot. Add vegetables to pot and cook until golden, about 10 minutes. Return meat to pot and add 1 cup of water, salt, pepper, thyme and bay leaf. Bring to a boil. Reduce heat and simmer, covered, about 2 1/2 hours, turning meat occasionally. Remove meat to a platter; cover loosely with foil to keep warm. Discard vegetables and bay leaf. Skim fat from pan juices. Gradually add 1/2 cup cold water to the flour. Add flour mixture to the pan and cook, stirring, until gravy comes to a boil and thickens. Serves 8.
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All-Day Crockpot Chicken
2 Tbsp, frozen orange juice
2 cups chicken stock
1 tsp. salt
1/4 tsp. pepper
1/2 cup tomato paste
2 Tbsp. soy sauce
2 Tbsp. brown sugar
2 cloves garlic, minced
1 dash allspice
4 pounds chicken breasts and thighs or one whole roaster or fryer
1/4 pound mushrooms, sliced
2 Tbsp. margarine or butter
11 oz. mandarin oranges, drained
1/2 a medium-large bell pepper, sliced lengthwise
1/4 tsp. ground ginger
3 Tbsp. cornstarch
1/4 cup cold milk
1/4 cup cold water
The night before you plan on slow cooking your dinner, mix together the marinade ingredients in a large, closable container large enough to also hold the chicken pieces. When marinade is thoroughly mixed, add the chicken, close container and refrigerate until morning. In the morning place the chicken in the crockpot and add marinade up to about an" from the top of the container. Cover and cook on LOW 6-8 hours. After 6-8 hours, set crockpot on HIGH. About an hour later, sauté the sliced mushrooms in the margarine or butter. Then add the mushrooms (with pan juices), mandarin orange sections, green pepper and ginger into the crockpot and stir thoroughly. Mix together the cornstarch, milk and cold water, then gradually add into the slow cooker while stirring until the entire mixture thickens a bit. Recover the crockpot and let simmer for 15 to 30 minutes until serving. Serve with baby carrots, new potatoes or veggies of your choice. Serves 6.
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Americana Pot Roast
from Cooking Light Magazine
cooking spray
1 boned rump roast (4 pounds)
6 cups (1/4" thick) sliced onion (about 3 medium)
2 Tbsp. Hungarian sweet paprika
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. dried thyme
3 garlic cloves, crushed
1/2 cup water
1/2 cup dry red wine or 2 Tbsp. red wine vinegar
14-1/4 oz. can low-salt beef broth
6 small red potatoes (about 1 pound)
1/2 tsp. salt
1/4 tsp. black pepper
6 carrots, cut into 1-1/2" thick pieces (about 1 pound)
Preheat oven to 300ºF. Place a Dutch oven coated with cooking spray over medium-high heat until hot. Add roast, browning on all sides. Remove from pan; reduce heat to medium. Add onion; sauté 10 minutes. Add paprika, basil, oregano, thyme, and garlic; sauté 1 minute. Add water, wine, and broth; bring to a boil. Peel a 1/2" strip around each potato. Stir in salt, pepper, carrots, and potatoes. Return roast to pan. Cover and bake at 300 degrees for 2 hours. Turn roast; cover and bake an additional hour or until tender. Serve with vegetables and broth. Yield: 10 servings (serving size: 3 oz. beef, 2/3 cup vegetables, and 1/4 cup broth).
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Amish Baked Whole Chicken
1/2 cup butter, melted
1/2 tsp. salt
1 tsp. barbecue seasoned salt
1/4 tsp. paprika
1/4 tsp. garlic salt
Brush melted butter over the whole chicken. Salt inside of chicken as well as the outside. Mix seasoned salt with paprika and garlic salt; cover the entire chicken. Bake at 350 ºF, basting occasionally until done.
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Amish Oven-Fried Chicken
from Pieri
1/3 cup vegetable oil
1/3 cup butter
1 cup all-purpose flour
1 tsp. salt
2 tsp. black pepper
2 tsp. paprika
1 tsp. garlic salt
1 tsp. dried marjoram
8 or 9 pieces chicken
Place oil and butter in a shallow cooking pan and place in 375ºF. oven to melt butter, set aside. In a large paper sack combine dry ingredients. Roll the chicken pieces 3 at a time in butter and oil then drop into a sack and shake to cover. Place on a plate until all pieces are coated. Leave any excess butter and oil in pan. Place chicken in the pan skin side down or its just as good if you remove all the skin first. Bake 45 minutes with spatula, turn chicken pieces over and bake 5 to 10 minutes longer or until crust begins to bubble.
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Andre's Coq au Vin
from "Prime Cut," by Diane Mott Davidson
3 Tbsp. butter
1 carrot, diced
1 medium onion, chopped
2 cloves garlic, crushed thru a press
3 Tbsp. chopped fresh parsley
1 cup dry red wine
1/2 cup beef bouillon
1 Tbsp. tomato paste or ketchup
1 Tbsp. cornstarch
4 skinless boneless chicken breast, approx. 1-1/2 pounds
1 Tbsp. flour
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 Tbsp. olive oil
In a large skillet, melt the butter and slowly cook the chopped carrot, onion, garlic, and parsley until the onion is soft and translucent, approximately 10 to 20 minutes. Add the wine, bouillon, and tomato paste or catsup. Simmer, covered, over low heat for 20 minutes. Stir 2 Tbsp. water into the cornstarch until smooth. Mix into the wine mixture and stir until the sauce is thick and clear. Set aside, covered, over very low heat, while you prepare the chicken. Pound the chicken breasts between sheets of plastic wrap until they are approximately 1/2" thick. Mix together the flour, salt, and pepper, and dredge the chicken breasts in this mixture. Heat the oil in a large, heavy skillet. Over medium-high heat, sauté the chicken breasts for 2 minutes per side, or until almost cooked through. Place the chicken breasts in the wine mixture, cover, and cook over medium-low heat another 6 to 10 minutes, until the chicken is just cooked through. Serve immediately.
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Anniversary Burgers
from "Dying for Chocolate," by by Diane Mott Davidson
2 eggs, beaten
2 Tbsp. milk
2 slices bread, torn up
1 Tbsp. dried minced onion
1-1/2 tsp. salt
2 tsp. prepared horseradish
1/4 tsp. black pepper (preferably freshly ground)
1/4 tsp. dried thyme
1/2 tsp. dry mustard
2 pounds lean ground beef
1/2 cup unsalted butter
1/2 cup catsup
Light a charcoal fire. Mix eggs with cream and milk, then add torn-up bread, onion, salt, horseradish, pepper, thyme, and dry mustard. Stir well, let stand for 10 minutes, then stir well again, until all is moistened and the bread is no longer in pieces. Add ground beef and mix well. Melt butter with catsup and keep warm. Measure out beef in 1/2 cup increments and form patties. Grill over hot coals on one side. Turn and brush with butter-catsup mixture. Grill other side. Serve hot.
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Apple-Braised Pork Chops with Noodles
four 4-oz. boneless pork loin chops
1-1/2 cups apple juice
1 Tbsp. honey mustard
1/2 tsp. salt
1/4 tsp. dried thyme leaves
1/8 tsp. pepper
1-1/2 cup carrots, cut into 1/4" thick slices
4 oz. (2-1/2 cups) uncooked extra-wide egg noodles
2 Tbsp. cornstarch
2 Tbsp. water
2 Tbsp. chopped fresh parsley
Spray large skillet with Pam. Heat over medium-high heat until hot. Add pork chops; cook 3-5 minutes or until golden brown on both sides. In small bow, combine apple juice, honey mustard, salt, thyme and pepper; mix well. Pour over pork chops. Reduce heat to low; cover and simmer 10-15 minutes or until pork is no longer pink in center. Meanwhile, bring 3 quarts water to a boil in large saucepan. Add carrots; cook over medium-high heat 5 minutes. Add noodles. Return to boil. Cook 8-10 minutes or until carrots and noodles are tender, stirring occasionally. Drain. Remove pork chops from skillet; cover to keep warm. In small bowl, combine cornstarch and 2 Tbsp. water; blend until smooth. Add to liquid in skillet. Cook and stir 1 minute or until thickened and bubbly. (Gravy can be strained if desired.) To serve, arrange carrots and noodles on serving platter. Top with pork chops and gravy. Sprinkle with parsley. Serves 4.
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Apple Cider Pork Chops
2 Tbsp. olive or vegetable oil
4 bone-in or boneless pork chops, 1" thick
3/4 cup water
1/4 cup apple cider vinegar
1/4 cup firmly packed brown sugar
2 sweet apples (such as Golden Delicious), cored and cut into quarters
1 envelope Lipton Recipe Secrets Onion Soup Mix
Preheat oven to 350º. In 12" skillet, heat oil over medium-high heat and brown chops. Remove chops to 13x9" baking or roasting pan and set aside. In same skillet, bring onion soup mix blended with water, vinegar and sugar to a boil over high heat; pour over chops. Bake covered 35 minutes. Add apples to pan and continue baking covered an additional 25 minutes or until pork is done. Serve, if desired, over hot cooked rice. Makes about 4 servings.
NOTE: Also terrific with Lipton Recipe Secrets Onion-Mushroom Soup Mix.
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Apple Cider Pork Chops & Rice
Recipe by Linda W.
2 pork center loin chops
salt and freshly ground black pepper, to taste
1 tsp. dried thyme, divided
1/2 Tbsp. olive oil
1 cup apple cider
3/4 cup water
1 cup rice
1 Tbsp. chopped parsley
Heat olive oil in nonstick sauté pan with a cover until hot. Sprinkle salt, pepper and a half tsp. of the dried thyme over pork chops and brown for a couple minutes on each side in the hot oil. Remove from pan. Pour apple cider, water, and rice into sauté pan, and stir. Bring to an almost boil; add pork chops back into pan, nestling them into the rice mixture. Sprinkle remaining dried thyme into the rice/apple cider mixture, turn heat down to a low simmer, and cover. Cook for 25 minutes, or until liquid is almost gone and rice looks dry on top. Remove from heat; let sit for 5 minutes. Fluff rice, and serve pork chop over rice sprinkled with parsley.
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Apple-Glazed Pork Kebabs
from "Recipe Hall of Fame Quick and Easy Cookbook"
1 lb. boneless pork loin, cut into 1” cubes
2 Tbsp. lemon juice
salt to taste
Apple Glaze:
1 cup apple jelly
2 Tbsp. lemon juice
1 tsp. cinnamon
2 Tbsp. butter
Sprinkle lemon juice and salt evenly over pork cubes. In small saucepan, make glaze by mixing together jelly, lemon juice, cinnamon and butter. Simmer until well blended (makes 1-1/4 cups). Thread pork onto skewers and spoon glaze over all. Grill over hot coals, 10-12 minutes, turning and basting frequently. Serves 4.
NOTE: This can be done with almost any flavor of jelly or preserves.
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Au Jus Beef & Noodles
2 lbs. stew beef
two 7 oz. cans sliced mushrooms, undrained
2 cups beef broth
1 oz. pkg. dry Au Jus gravy mix
Worcestershire sauce to taste
salt, pepper, garlic salt to taste
Place stew meat in crockpot. Add beef broth and mushrooms. Add seasonings to taste and sprinkle in Au Jus gravy mix to taste. Cover; cook on low for 7 to 8 hours. Serve over hot cooked noodles.
NOTE: Store any left over gravy mix in a cool, dry place in an air-tight container.
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Aunt Fran's Chicken & Rice
recipe by Lynda
6 skinless boneless chicken breast halves (or other chicken parts of your choice)
2 cans cream of onion soup, condensed, undiluted
2 cans reduced fat reduced sodium cream of mushroom soup, undiluted
1-1/2 cups rice
4 oz. can mushroom slices, drained
1-1/2 to 2 cups white wine
In a 13x9" baking dish mix cream of onion soup and rice. (If using frozen chicken breasts use the lesser amount of wine) Smooth mixture so that it covers the bottom of the pan. Next lay chicken breasts on top. Smear cream of mushroom soup over chicken breasts and top with mushrooms. Sprinkle with freshly cracked black pepper if desired. Pour wine over top all. Bake, uncovered, in a 350ºF. oven for 1 1/2 to 2 hrs or until done. Time will depend on whether or not you use boneless, skinless chicken breasts or bone-in pieces.
Lynda’s Notes: I use Tyson's FROZEN boneless, skinless chicken breast and sometimes the pieces are so big I can only fit in 4 pieces of chicken, which is fine with us since we really enjoy the rice! Aunt Fran (DH's aunt) uses skin on, bone-in pieces of chicken in this dish and no mushrooms.
Per Serving (excluding unknown items): 449 Calories; 6g Fat (14.3% calories from fat); 33g Protein; 50g Carbohydrate; 1g Dietary Fiber; 82mg Cholesterol; 882mg Sodium. Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 1 Fat.
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Autumn Pork Roast
from Carrie
1 boneless pork loin roast, about 2 pounds
3/4 tsp. salt
1/8 tsp. pepper
1/2 tsp. garlic powder
3 large sweet potatoes, peeled, thinly sliced
1 medium onion, sliced and separated into rings
3/4 tsp. dried thyme leaves
4 cups of apple juice
Sprinkle the roast with 1/4 tsp. of the salt, the pepper and the garlic powder. Place it in a slow cooker. Put the sweet potatoes and onion rings around the roast. Sprinkle the thyme and remaining salt over. Pour the apple juice on the side of the roast. Cover and cook on low for 6 to 8 hours.
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Autumn Vegetables & Pork Chops
recipe by Lynda
6 pork chops, 3/4 to 1" thick
1 medium-size acorn squash
2 Tbsp. butter, melted
2 Tbsp. orange juice
1 tsp. Worcestershire sauce
1 tsp. grated orange peel
1/4 tsp. cinnamon
1/8 tsp. nutmeg
3/4 cup firmly packed brown sugar
3 Tbsp. chopped green onion
2 cups frozen green peas
Slice acorn squash horizontally in half; remove seeds from each half. Slice each half into 6 slices, approximately 1/2" thick. Place 6 half slices on bottom of 5-quart slow cooker. Arrange 3 pork chops over squash; repeat layers. Combine all other ingredients except peas; pour over squash mixture. Cover and cook on low heat setting 5 to 6 hours or until pork and squash are tender. Remove both from slow cooker; keep warm. Stir in frozen peas. Turn heat setting to high. Cover and cook about 5 minutes or until peas are tender; drain. Serve one pork chop, 2 slices of squash and 1/3 cup peas on each plate.
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Baby Back Ribs
from Diane
I line my 2 favorite shallow large pans (2 broiler pans) with foil, and spray well with Pam. Then I set the slabs of baby back ribs meaty side down and sprinkle the surface with garlic powder and pepper. Cover the pan completely with foil (this necessitates using two sheets of foil and folding/crimping them together along two side edges to make a really wide sheet of foil) crimping completely around the pan. This will steam the ribs. I don't add any water though, they let go of enough juices on their own. Into a 325º oven for 1 hour. At the end of the hour I carefully remove the foil, use a turkey baster to remove all the juices/fat. (I don't turn the slabs yet) I slather on some of our favorite Bullseye BBQ sauce and into the oven for 20 minutes. At the end of 20 minutes, I turn the slabs over (the meaty side will have gotten nice and brown from the contact with the hot pan this whole time) and baste them with BBQ sauce, into the oven for 20 minutes. Repeat this one more time, basting the meaty side of the ribs and into the oven for the last 20 minutes. Total cooking time 2 hours and they always are wonderfully tender and very flavorful.
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Bacon-Seasoned Stuffing
6 slices bacon
3/4 cup finely chopped onion
1/2 cup chopped green pepper
1/2 tsp. thyme
1/4 tsp. salt
pepper
4 cups dry bread cubes
2 Tbsp. water
Fry bacon in medium skillet over low heat until crisp. Drain on paper towel; crumble. Cook onion and green pepper in bacon drippings until tender. Combine seasonings and sprinkle over bread cubes. Add onion mixture, bacon and water. Toss to combine. Stuff thawed, rinsed turkey and roast immediately. Makes enough to stuff a 6-lb. turkey.
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Baked Barbecue Chicken
1/4 cup butter
2-1/2 to 3-lb. cut-up broiler-fryer chicken
1 cup ketchup
1/2 cup water
1/4 cup lemon juice
1 Tbsp. Worcestershire sauce
2 tsp. paprika
1/2 tsp. salt
1 medium onion, finely chopped (about 1/2 cup)
1 clove garlic, finely chopped
Heat oven to 375ºF. Heat butter in 13x9" pan in oven. Place chicken in butter, turning to coat. Arrange skin side down in pan. Bake uncovered 30 minutes. Mix remaining ingredients in 1-quart saucepan. Heat to boiling; remove from heat. Drain fat from chicken; turn skin side up. Spoon sauce over chicken. Bake uncovered until thickest pieces are done and juices of chicken run clear, about 30 minutes longer. Serves 6.
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Baked Breast of Chicken Galahad
four 8-oz. chicken breast halves, boned and skinned
garlic salt
1/2 cup butter, melted
1 tsp. paprika
3 Tbsp. lemon juice
1 cup sour cream, room temperature
1/2 cup sherry or broth
8-oz. can mushroom pieces, drained
dash pepper
Preheat oven to 375ºF. Place chicken in lightly greased 9x13” baking dish. Sprinkle chicken with garlic salt to taste. Mix together melted butter, paprika and lemon juice. Brush chicken well with mixture and place in pan. Bake, tented with foil, 30 minutes or until tender, brushing with remaining butter mixture occasionally to keep from drying. Blend together sour cream, sherry or broth, mushrooms and pepper. Pour over chicken for last 15 minutes of baking. Serves 4.
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Baked Chicken & Rice
2-1/2 to 3 lb. cut-up broiler-fryer chicken
3/4 tsp. salt
1/4-1/2 tsp. paprika
1/4 tsp. pepper
2-1/2 cups chicken broth
1 cup uncooked regular long grain rice
1 medium onion, chopped (about 1/2 cup)
1 clove garlic, finely chopped
1/2 tsp. salt
1-1/2 tsp. chopped fresh or 1/2 tsp. dried oregano leaves
1/8 tsp. ground tumeric
1 bay leaf
2 cups shelled fresh green peas
pimiento strips
pitted ripe olives
Heat oven to 350ºF. Place chicken, skin sides up, in ungreased 13x9" baking dish. Sprinkle with salt, paprika and pepper. Bake uncovered 30 minutes. Heat broth to boiling. Remove chicken and drain fat from dish. Mix broth, rice, onion, garlic, salt, oregano, tumeric, bay leaf and peas in baking dish. Top with chicken. Cover with foil and bake until rice and thickest pieces of chicken are done and liquid is absorbed, about 30 minutes. Remove bay leaf. Top with pimiento strips and olives. Serves 6.
NOTE: 10-oz. pkg. frozen green peas, thawed and drained, can be substituted.
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Baked Chicken Breasts Supreme
2 cups sour cream
3 Tbsp. lemon juice
1 Tbsp. Worcestershire sauce
2 tsp. celery salt
2 tsp. paprika
1/2 tsp. salt
1/2 tsp. pepper
4 garlic cloves, minced
12 bone-in chicken breast halves, skin removed
1-3/4 cups unseasoned dry bread crumbs
1/3 cup butter
In large bowl, combine sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, salt, pepper and garlic; mix well. Add chicken to sour cream marinade, covering each piece well. Cover; refrigerate 8 hours or overnight. Heat oven to 350ºF. Lightly grease two 15x10" or 13x9" baking pans. Remove chicken from sour cream marinade; discard marinade. Coat chicken with bread crumbs. Arrange in single layer in greased pans. In small saucepan, melt butter; spoon evenly over chicken. Bake 60-70 minutes or until chicken is fork-tender and juices run clear. Serves 12.
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Baked Chicken in Wine Sauce
from Jacki
2 whole boneless chicken breasts
1/2 cup flour
paprika, salt, pepper, garlic powder (to taste)
Melt 2-4 Tbsp. butter in 13x9” baking pan. Mix flour and seasonings in a Ziploc bag and shake chicken to coat. Place chicken in pan and bake 30 minutes at 350ºF. Turn chicken and bake 20-30 minutes more after gravy (see below) is poured on.
Gravy: Mix 2 cans cream of mushroom or cream of chicken soup with 1/2 to 1 cup of good quality white wine. Pour over chicken as directed.
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Baked Chicken That Makes Its Own Gravy
3 to 3-1/2 lbs. frying chicken pieces
1/4 cup flour
1/4 cup melted butter
2/3 cup undiluted evaporated milk
10-3/4-oz. cream of mushroom soup
1 cup (4 oz.) grated process American cheese
1/2 tsp. salt
1/8 tsp. pepper
2 cups (16 oz.) drained whole onions
1/4 lb. sliced mushrooms
dash paprika
Coat chicken with flour. Arrange chicken in single layer with skin down in melted butter in 13x9" baking dish. Bake uncovered at 425ºF for 30 minutes. Turn chicken, bake until brown and tender, 15-20 minutes longer. Remove from oven and reduce temperature to 325ºF. Pour off excess fat. Combine evaporated milk, soup, cheese, salt and pepper. Add onions and mushrooms to chicken. Pour milk mixture over chicken. Sprinkle with paprika. Cover dish with foil; return to oven for 15-20 minutes. Serves 6.
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Baked "Fried" Chicken
from "The All New Good Housekeeping Cookbook"
olive oil nonstick cooking spray
1/2 cup plain dried bread crumbs
1/4 cup freshly grated Parmesan cheese
2 Tbsp. cornmeal
1/2 tsp. cayenne pepper
1 large egg white
1/2 tsp. salt
3-1/2 lb. chicken, cut into 8 pieces and skin removed from all but wings
Preheat oven to 425ºF. Grease 15-1/2x10-1/2” jelly-roll pan with cooking spray. On waxed paper, combine bread crumbs, Parmesan, cornmeal and cayenne. In pie plate, beat egg white and salt. Dip each piece of chicken in egg-white mixture, then coat with crumb mixture, firmly pressing so mixture adheres. Arrange chicken in prepared pan. Lightly coat chicken with cooking spray. Bake chicken until coating is crisp and golden brown and juices run clear when thickest part of chicken is pierced with tip of knife, about 35 minutes. Serves 4.
Each serving: 329 calories, 46g protein, 14g carbohydrate, 9g total fat (3g saturated), 137mg cholesterol, 660mg sodium
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Baked Ham with Fresh Pineapple Salsa
from Better Homes & Gardens
2 cups chopped fresh pineapple
1-1/2 cups chopped apple
2 oranges, peeled, sectioned, and chopped
1/4 cup snipped fresh basil
2 Tbsp. finely chopped onion
2 Tbsp. lime juice
2 Tbsp. chopped canned red jalapeno peppers
1/4 tsp. ground cumin
1/8 tsp. pepper
4 pounds cooked boneless ham
For salsa, in a large bowl combine pineapple, apple, oranges, basil, onion, lime juice, jalapeno peppers, cumin, and pepper. Cover and refrigerate for 4 to 48 hours. Place ham on a rack in a shallow baking pan. If desired, score the top in a diamond pattern. Insert a meat thermometer. Bake, uncovered, in a 325ºF. oven for 1-1/2 to 2-1/4 hours or until thermometer registers 140ºF. To serve, slice ham. Pass the salsa with ham.
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Baked Lemon Chicken
3 lb. or larger broiler-fryer or chicken breasts
1 tsp. crumbled dry oregano
2 cloves garlic, minced
2 tbsp. butter
1/4 cup sherry or water
3 tbsp. lemon juice
salt and pepper to taste
Wash chicken and giblets; pat dry. Season chicken with salt and pepper. Sprinkle half of garlic and oregano inside cavity of chicken. Melt butter in frying pan and brown chicken. Transfer to crockpot. Sprinkle with remaining oregano and garlic. Add sherry to frying pan, stir to loosen brown bits. Pour into crockpot. Cover, cook over low for 8 hours. Add lemon juice last hour. Transfer chicken to cutting board. Skim fat from juices and pour to a serving bowl. Carve chicken. Serve with juices over chicken.
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Baked Meatballs
from the Pasta message board
2 beaten eggs
1-1/2 cups soft bread crumbs
3 Tbsp. Romano or Parmesan, grated
1 Tbsp. snipped parsley
1 Tbsp. finely chopped onion
1 clove garlic, minced
1/2 tsp. salt
1 lb ground beef
Combine eggs, crumbs, cheese and herbs. Add ground beef, mix well. Form into 48 balls. Bake 20-25 minutes at 400ºF. ( I use my broiler pan so that the fat can drip thru off of the meat balls. )
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Baked Pineapple Chicken
from Taste of Home magazine
1/4 cup chicken broth
3 Tbsp. soy sauce
1 tsp. ground ginger
2 bone in chicken breast halves, skinless
8 oz. crushed pineapple, undrained
1 tsp. cornstarch
2 tsp. orange marmalade
1 tsp. orange juice
In a large resealable plastic bag, combine the broth, soy sauce and 1/2 tsp. ginger; add chicken. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally. Drain pineapple, reserving 1/2 cup juice; set aside 1/4 cup pineapple (refrigerate remaining pineapple and juice for another use). In a saucepan, combine cornstarch and reserved pineapple juice until smooth. Stir in the pineapple, orange marmalade, lemon juice and remaining ginger. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain and discard marinade. Place chicken in a 9” square baking dish coated with nonstick cooking spray. Top with pineapple mixture. Bake, uncovered, at 350ºF for 45-50 minutes or until juices run clear. Yield: 2 servings.
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Baked Pork Chops with Potatoes & Vegetables
2 baking potatoes, scrubbed and thinly sliced
2 cups sliced mushrooms
2 onions, thinly sliced
1/4 cup minced basil
1/2 tsp. salt
1/4 tsp. pepper
four 4-oz. boneless pork loin cutlets
14-1/2-oz. can stewed tomatoes
Preheat oven to 325ºF. Spray 13x9" baking dish with Pam. Place potatoes, mushrooms, onions, basil, salt and pepper in dish; toss to combine. Place pork cutlets over vegetables. Pour tomatoes over all. Bake, covered, until pork and potatoes are fork-tender, about 90 minutes. Serves 4.
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Baked Slow Cooker Chicken
from Carrie
two 2-3 lb. whole chickens, cut into pieces
salt and pepper to taste
2 tsp. paprika
Wad up three pieces of aluminum foil into fist size pieces and place them in the bottom of the slow cooker. Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika and place the chicken in the slow cooker on top of the crumbled aluminum foil. Set the slow cooker to high for 1 hour then turn down to low for about 8 to 10 hours or until the chicken is cooked through and the juices run clear.
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Balsamic Pork Chops
from “The Best of Mr. Food Cookin’ Quickies”
four 3/4” thick boneless center-cut loin pork chops
2 tsp. lemon pepper
1 Tbsp. vegetable oil
1/2 cup balsamic vinegar
1/3 cup canned chicken broth
Sprinkle chops evenly with lemon pepper. Heat oil in heavy skillet over medium-high heat until hop; add chops. Cook 3 minutes on each side or until browned. Remove chops from skillet; keep warm. Combine vinegar and broth in skillet, stirring to loosen any browned bits from pan. Cook over medium-high heat 4 minutes or until mixture is reduced to a thin sauce. Spoon over chops. Serves 4.
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Barbara's BBQ Pork Ribs
from Teri
Line a 13x9" pan (or pans) with foil. Cut ribs into serving pieces. Mix together 1 cup of BBQ sauce and 1 cup water. Pour into pan. Arrange ribs in pan meat-side-down. Bake, covered, for 2-1/2 hours at 325ºF. Remove pan from oven and drain off liquid. Turn ribs over (meat-side-up), and baste with BBQ sauce. Turn heat up to 350*, and continue baking for 30 more minutes, uncovered. They will be fall-off-the-bone tender...guaranteed!
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Barbecue Chicken in the Crockpot
4 lb. skinless boneless chicken breast
two 15 oz cans chopped tomatoes
2 medium onions, chopped
1 cup water*, optional
1/2 tsp. chili powder
1 tsp. salt, or to taste
1 tsp. freshly ground black pepper
1 cup catsup
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
4 cloves garlic, minced
1/8 tsp. Tabasco sauce
Combine all ingredients in a crockpot. Cover and cook on low heat for 5 to 6 hours or on high 2 to 3 hours. Watch carefully the last hour to make sure that it is not sticking. Shred chicken with forks and mix. Mixture should be very thick. Serve on hamburger buns with mustard.
NOTE: Add water if it seems too dry
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Barbecue Meatballs in the Crockpot
recipe by Rival
1-1/2 cups chili sauce
1 cup grape or currant jelly
1 to 3 tsp. Dijon mustard
1 pound lean ground beef
1 egg
3 Tbsp. fine dry bread crumbs
1/2 tsp. salt
Combine chili sauce, grape jelly and mustard in crockpot; stir well. Cover and cook on high while preparing meatballs. Combine remaining ingredients thoroughly. Shape into 30 small meatballs. Place on broiler rack or in baking pan. Bake in preheated 400 degree oven for 15 to 20 minutes; drain well. Add meatballs to sauce in crockpot. Stir well to coat; cover and cook on low setting for 6 to 10 hours. The longer the cooking, the more barbecue flavor absorbed. Serve on wooden toothpicks for appetizers. To serve as a main dish, shape meat mixture into large meatballs and cook as directed.
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Barbecue Sauce
2 Tbsp. butter or margarine
1/2 cup chopped onions
2 cans condensed tomato soup (10-3/4 oz cans)
1/2 cup brown sugar
1/3 cup Worcestershire
1/4 cup hot sauce
1 Tbsp. prepared mustard
1 Tbsp. cider vinegar
1/4 tsp. ground cloves
In saucepan, sauté onions in butter until soft, add remaining ingredients and simmer 5 minutes stirring often. Refrigerate leftovers!
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Barbecued Meatballs
from Keystone Inn (Bed and Breakfast), www.virtualcities.com, Gettysburg, Pennsylvania
Meatballs:
3 pounds ground beef
12 oz. evaporated milk
2 eggs
1/2 cup chopped onion
1/2 tsp. garlic powder
1/2 tsp. pepper
2 tsp. chili powder
1 cup oatmeal
1 cup cracker crumbs or bread crumbs
Sauce:
2 cups catsup
1 cup brown sugar
1/2 tsp. liquid smoke
1/2 tsp. garlic powder
Mix meatball ingredients together and shape into balls, about the size of a walnut. Freeze on a cookie sheet on a single layer. Then place in plastic (resealable) bag. Use as needed. Sauce: Combine ingredients, pour over meatballs in baking dish, and bake at 350ºF. for 1 hour. Makes: 80 meatballs.
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Barbecued Meatloaf
from “The Best of Mr. Food Cookin’ Quickies”
1 lb. ground chuck
1/2 cup barbecue sauce, divided
1/4 cup chopped onion
1/4 cup Italian-seasoned dry bread crumbs
1 large egg
1/4 tsp. salt
1/4 tsp. pepper
Preheat oven to 375ºF. Combine meat, 1/4 cup barbecue sauce, the onion, breadcrumbs, egg, salt and pepper in large bowl; stir well. Shape into 5x7” loaf on lightly greased rack in roasting pan. Spread remaining 1/4 cup barbecue sauce over loaf. Bake 25 minutes or to desired degree of doneness. Serves 3-4.
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Barbecued Pork & Potatoes
6 medium russet potatoes, peeled and cut into 1-1/2" cubes (about 1-3/4 lbs.)
2 lbs. boneless pork loin, trimmed and cut into 1" cubes
1 tsp. dry mustard
2 cups prepared hickory-flavored barbecue sauce
salt, pepper
Place potatoes in 4-quart crock pot. Top with pork cubes. Mix mustard into 1 cup of the barbecue sauce. Spoon evenly over pork and potatoes. Cover and cook on low heat setting 8-9 hours, or until potatoes and pork are tender. Stir in remaining 1 cup barbecue sauce. Season with salt and pepper to taste. Serves 5-6.
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Barbecued Pork in the Crockpot
from Laurel
4 lbs pork butt or shoulder roast
2 large Spanish onions (sweet)
1 large bottle your favorite bbq sauce
1 cup ginger ale
I also season with Worcestershire sauce, 1 Tbsp. or so of cider vinegar, and garlic salt to taste.
Cut onions into small strips. Trim all possible fat from roast, and sprinkle with garlic salt and pepper. Place 1/2 the onions in crockpot, put roast in, then top with rest of onions. Pour 1 cup of ginger ale over all, cover, and cook on low 10-12 hrs or overnight, until pork can easily be shredded with 2 forks. Remove pork from pot, shred in a bowl, removing all possible fat. Remove onions with a slotted spoon and add to bowl. Discard juice in pot. Return onions and pork to pot, add bbq sauce to all, and mix. Continue to cook on low for 5-6 hrs. adding more bbq sauce as needed. Serve as sandwiches.
NOTES: Leftovers may be cooled, made into sandwiches, wrapped into heavy plastic wrap, and frozen individually for later use. To heat, unwrap, and rewrap in paper towels and heat in microwave on 50% for 3 minutes.
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Barbecued Pork Steaks
from Gail
6 pork steaks
6 Tbs. flour
salt and pepper to taste
1 onion sliced
3/4 cup water
1 1/2 Tbs. vinegar
1 1/2 Tbs. brown sugar
3/4 cup catsup
2 Tbs. Worcestershire sauce
Dredge steaks in flour, salt and pepper mixture. Brown in oil or shortening. Remove. Drain all but 1 Tbs. drippings Add onion and cook slightly. Remove from pan and add to chops. Combine remaining ingredients and pour over steaks in 9x13” pan. Bake at 350ºF. for 1 hour.
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Bare-Naked Chicken
from "That’s Trump"
4 boneless, skinless chicken breast halves
salt and pepper to taste
1 Tbsp. butter
1/2 cup finely chopped shallots
1/4 cup balsamic vinegar
1 1/2 cups chicken stock
Season chicken and brown in butter over medium-high heat. Reduce heat and cook until chicken is no longer pink in the middle. Do not overcook! Remove to heated dish and set in warm oven. Add shallots to pan and cook until translucent. Add vinegar, boil and reduce to glaze, stirring constantly. Add chicken stock and boil until reduced to 3/4 cup. Spoon over chicken and return dish to oven until serving time. Excellent with rice or fettuccine. Serves 4
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Basic Slow Cooker Meatloaf
from Carrie
2 pounds of lean hamburger
2 eggs
2 slices bread, in small cubes
milk
ketchup
salt and pepper
1 small onion, chopped
Beat eggs; add bread cubes. Add enough milk to moisten all. Add hamburger; squish all together with your hands. Season to taste. Place in slow cooker. Shape to fit, flatten. Pour catsup on top (enough to cover completely) Crock on low all day 8-12 hours.
NOTES: I've also used crushed crackers instead of bread, and salsa instead of the ketchup. With only 1/2 lb. of meat, you'll probably want to use just one egg.
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Basil Chicken & Vegetables
from Pat
1 Tbsp. vegetable oil
4 boneless chicken breast halves
1 can cream of broccoli or 98% fat free cream of broccoli soup
1/2 cup milk
1/4 tsp. dried basil leaves, crushed
1/8 tsp. pepper
16 oz. frozen vegetable combination (broccoli, cauliflower, carrots)
Heat oil in skillet. Add chicken and cook until browned. Add soup, milk, basil, pepper and vegetables. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Serves 4
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Basil-Garlic Chicken Breasts with Grilled Balsamic Peaches
from "License to Grill," by Diane Mott Davidson
1 cup balsamic vinegar
1/4 cup molasses
2-3 Tbsp. freshly cracked black pepper
1/2 cup fresh basil, roughly chopped
3 Tbsp. garlic, minced
1/4 cup olive oil
4 whole boneless chicken breasts
salt and freshly cracked black pepper, to taste
4 peaches, halved and pitted
In a small saucepan over medium-high heat, bring the vinegar to a boil and cook until it is reduced by half, 20 to 25 minutes. Stir in the molasses and black pepper, remove from the heat, and set aside. Meanwhile, in a small bowl, combine the basil, garlic and olive oil and mix well. Rub the chicken breasts with this mixture, sprinkle lightly with salt and pepper, and grill over a medium fire, skin side down, until the skin is crispy, 8 to 10 minutes. Turn the breasts over and grill for another 6 minutes. To check for doneness: Nick one of the breasts at the fattest point; the meat should be fully opaque with no traces of pink. As the chicken breasts are finishing up, place the peaches on the fire, cut side down, and grill until they are nicely browned, about 2 minutes. Flip them over, brush the cut side with the balsamic glaze, and continue to cook for another 2 minutes. Remove the peaches from the grill, give them another coat of glaze, and serve whole or sliced with the chicken breasts.
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Basil-Glazed Chicken
from “The Best of Mr. Food Cookin’ Quickies”
4 skinned, boned chicken breast halves
1 tsp. salt
1/4 tsp. ground pepper
1 Tbsp. olive oil
2 Tbsp. balsamic vinegar
1 Tbsp. honey
2 Tbsp. chopped fresh basil
Sprinkle both sides of chicken with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes or until lightly browned. Turn chicken and cook 6 minutes or until done. Stir in vinegar, honey and basil; cook 1 more minute, turning chicken to coat with glaze. Serves 4.
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Beef Stroganoff
from Pam
3 pounds beef round steak 1/2" thick (partially frozen for easy slicing)
1/2 cup flour
2 tsp. salt
1/8 tsp. pepper
3/4 tsp. dry mustard
1/4 tsp. thyme leaves
2 medium onions thinly sliced and separated into rings
two 4-oz. cans sliced mushrooms drained or 1/2 lb mushrooms, sliced
10-1/2 oz. can condensed beef broth (I use Better Than Bouillon double strength)
1/4 cup dry white wine
1-1/2 tsp. Worcestershire Sauce
1-1/2 cups sour cream
1/4 cup flour
3 Tbsp. fresh minced parsley
hot buttered noodles or fluffy rice
Trim all excess fat from steak and cut meat into 3" strips about 1/2" wide. Combine 1/2 cup flour, salt, pepper, dry mustard and thyme leaves; toss with steak strips to coat thoroughly. Place coated steak strips in CrockPot; stir in onion rings and mushrooms. Add beef broth, wine and Worcestershire Sauce; stir well. Cover and cook on Low setting for 8 to 10 hours. (Newer crockpots cook in less time - check after half the suggested time!) Before serving, combine sour cream with 1/4 cup flour; stir into CrockPot. Serve Stroganoff over hot buttered noodles; garnish with minced parsley. Add additional sour cream if desired.
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Beef Tenderloin Roast
4-lb. beef tenderloin
melted butter
Cover and grill tenderloin 4-5" from medium coals, turning and brushing 2 or 3 times with butter, until desired doneness, 20-25 minutes for rare, 30-35 minutes for medium rare, 35-40 minutes for medium. Cut into serving pieces. Serves 12-14.
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Beer-b-cued Chicken
from Pieri
1 cup butter
3 lb. chicken, cut up
14 oz. bottle barbecue sauce
1 cup beer
Preheat oven to 350ºF. Melt 1/2 cup butter in 13x9” baking pan. Add chicken; turn to coat. Bake 30 minutes. Meanwhile, melt remaining butter with barbecue sauce and beer in medium saucepan over medium-high heat. Bring to boil, stirring constantly. Remove from heat and set aside. Preheat broiler or prepare barbecue grill. Dip chicken in sauce. Arrange skin-side down on rack over broiler pan or on grill. Cook, turning and basting frequently with sauce until browned and juices run clear when chicken is pricked with a fork, about 10 to 20 minutes for broiler or about 30 minutes for barbecue. Dip chicken in sauce again. Transfer to platter and serve. Pass any remaining sauce separately at table. Makes 4 servings.
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Bessy's Zesty Grilled Garlic-Herb Chicken
from allrecipes.com, shared by Diane
4 skinless, boneless chicken breast halves (6)
1 cup extra virgin olive oil (3/4 cup)
1/2 cup sugar (1/4 cup)
1/2 Tbsp. honey
1/2 tsp. saffron
4 cloves garlic, minced
1 tsp. dried basil
1 tsp. dried thyme
1 tsp. cayenne pepper
1 tsp. salt
1/2 tsp. dried oregano (1 tsp.)
1/4 tsp. dried parsley (1 tsp.)
1 pinch dried sage (1 tsp.)
1/2 tsp. onion powder
Place chicken in a large bowl. Mix in the olive oil, sugar, honey, saffron, and garlic. Gently toss to coat. Season with basil, thyme, cayenne pepper, salt, oregano, parsley, and sage. Cover, and marinate 20 to 25 minutes in the refrigerator. Preheat an outdoor grill for high heat, and lightly oil grate. Place chicken on the prepared grill, and cook 15 to 20 minutes on each side, until exterior is well charred, meat is no longer pink, and juices run clear. Discard remaining marinade.
Diane’s Notes: I mixed the marinade ingredients in a separate bowl and use my immersion/stick blender to smooth everything out and then poured it over the chicken breasts. I didn't grill more than 7 minutes per side and it did get a bit charred in spots due to the sugar, I guess. The overall taste was great and wasn't sweet like I was afraid it would be. Just watch the heat level so it doesn't char!
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Better Than Best Oven-Roasted Crisped-Skin Turkey
recipe by Beatrice Ojakangas for the News Tribune
4 cups kosher salt or 2 cups table salt
1 turkey (12 to 14 lbs gross weight), rinsed thoroughly, giblets, neck and tailpiece removed
3 medium onions, coarsely chopped
2 small carrots, coarsely chopped
2 celery ribs, coarsely chopped
6 sprigs fresh thyme
6 Tbsp. unsalted butter, melted
Dissolve salt in 2 gallons cold water in large stockpot or clean bucket (a 5-gallon pail lined with a plastic bag works well). Add turkey and refrigerate or set in a very cool spot (about 40º) for 4 to 6 hours. Remove turkey from salt water and rinse well under cool running water. Pat dry inside and out with paper towels. Place turkey breast-side up on flat wire rack set in roasting pan and refrigerate, uncovered, 8 to 24 hours. Adjust oven rack to lowest position and heat oven to 400ºF. Toss 1/3 of onions, carrots and celery with 2 sprigs thyme and 1 Tbsp. butter in medium bowl; fill cavity with mixture. Tuck wings behind back and truss legs and wings with heavy kitchen twine. Scatter remaining vegetables and thyme in roasting pan; pour 1 cup water over vegetables. Set V-rack in pan and line with heavy duty aluminum foil. Spray foil with nonstick spray, then pierce 20 to 30 small holes in the foil with paring knife. Brush turkey breast with butter, then set turkey breast-side down on V-rack. Brush back of turkey with butter. Roast 45 minutes. Remove pan with turkey from oven; brush back with butter. Using thick wads of paper towels or potholders, rotate turkey second leg/wing-side up. If liquid in bottom of roasting pan has evaporated, add 1/2 cup water. Roast 15 minutes longer. Remove roasting pan with turkey from oven, brush exposed surfaces with butter and, using thick wads of paper towels or potholders, rotate turkey breast-side up. Roast until thickest part of breast registers 165º and thickest part of thigh registers 170 to 175º on instant-read thermometer, 30 to 45 minutes longer. Move turkey from rack to carving board and let rest about 20 to 30 minutes. Carve and serve with gravy, if desired.
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Biscuit Stuffin' Atop Chops
from Pillsbury's "Best of the Bake-Off Cookbook"
Marion Ohl, Clyde, OH, 1971
six 1/2” thick pork chops
1 Tbsp. oil
10-3/4 oz. can condensed cream of chicken soup
1 cup chopped celery
1 cup chopped onions
1/4 tsp. pepper
1/8 tsp. poultry seasoning or sage
1 egg
7.5-oz. can refrigerated biscuits
Heat oven to 350ºF. In large skillet, brown chops in oil. Place in ungreased 13x9” pan. In medium bowl, combine soup, celery, onions, pepper, poultry seasoning and egg; mix well. Separate dough into 10 biscuits; cut each into 8 pieces. Stir biscuit pieces into soup mixture; spoon over chops. Bake 45-55 minutes or until biscuit pieces are golden brown. Serves 6.
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Black Pepper Pork Chops with Molasses Butter
from "Pork: The Other White Meat" recipe booklet
4 boneless center-cut loin pork chops
1/4 cup butter, softened
1 Tbsp. molasses
salt, to taste
1/2 tsp. fresh lemon juice
1 Tbsp. coarsely ground black pepper
Stir together butter, molasses, and lemon juice with a fork. Cover and refrigerate for an hour or so. Rub chops on both sides evenly with pepper. Grill chops over medium hot coals for 12-15 minutes, turning once. Top each chop with molasses butter.
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Bloody Mary Ribeyes
from Lynda
4 rib eye steaks, cut 3/4" thick
2 cup bloody Mary mix
2 Tbsp. vodka
2 Tbsp. olive oil
1 Tbsp. water
1 Tbsp. cornstarch
Season with freshly cracked black pepper. Mix 1-1/4 cups bloody Mary mix with oil and vodka. Cover rib eyes with this mix, turning to coat. Refrigerate 2 to 4 hours. Remove steaks from marinade and pat dry. Grill to desired doneness. Heat remaining bloody Mary mix to a boil in saucepan while steaks are grilling. Mix cornstarch and water, then add to liquid in saucepan stirring, constantly until thickened. Place steaks on serving plates and drizzle with thickened sauce. Serve immediately. Serves 4.
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Bourbon Chicken
from Pam
2 lbs boneless chicken breast-cut into bite size pieces
1-2 Tbsp. olive oil
1 clove garlic crushed
1/4 tsp. ginger
1/2 tsp. crushed red pepper
1/4 cup apple juice
1/3 cup firmly packed light brown sugar
2 Tbsp. catsup
1 Tbsp. cider vinegar
1/2 cup water
1/3 cup soy sauce
1 Tbsp. corn starch
1 Tbsp. water
Heat oil in large pot then add chicken pieces and lightly brown for about 6-7 minutes. Remove chicken from pot and put aside. Now add ingredients #1-9 to pot and heat over med heat until dissolved. Add chicken, bring to a boil and then simmer for about 20 minutes. In a small bowl mix corn starch and water and add to chicken and sauce just before serving to thicken. Serve over rice.
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Bourbon Chicken #2
from Teri
3 lbs. boneless, skinless chicken thighs
1 cup dark soy sauce
1/2 pound dark brown sugar
Garlic powder to taste
2 Tbsp. bourbon, optional
Trim meat of any fat; cut into bite-size pieces. Combine remaining ingredients well. Place meat and marinade into a large Ziploc bag or covered container and marinate overnight, turning occasionally. Pour into a baking dish, cover, and bake at 350* for 45 to 60 minutes.
Teri’s Notes: The bourbon is optional...I believe it is called "Bourbon Chicken" because of Bourbon Street in New Orleans.
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Bread & Potato Stuffing
This is the only stuffing my family will eat. Thanks to Aunt Norma for sharing the recipe with me!
2 loaves bread, torn into small pieces and left overnight to "dry"
5-6 medium potatoes, peeled, cut into cubes and boiled till done
2 tsp. celery salt
1 Tbsp. onion powder
1-2 tsp. sage, to taste
1-2 tsp. poultry seasoning, to taste
1/2 cup melted butter or margarine
3 eggs
warm water, or warmed chicken/turkey broth
Combine all but water in large bowl, mixing well. Stir in enough warm water to hold together -- more if you like moist stuffing.
To bake separately: Place in casserole dish(es). Combine hot water and chicken bouillon until blended. Pour over stuffing in dish. Cover the dish, and bake at 350ºF for about 20-30 minutes.
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Breaded Pork Chops
1/2 cup Bisquick
12 saltine crackers, crushed (1/2 cup)
1 tsp. seasoned salt
1/4 tsp. pepper
1 egg
2 Tbsp. water
8 pork boneless loin chops, 1/2” thick (about 2 lbs.)
Mix Bisquick, cracker crumbs, seasoned salt and pepper. Mix egg and water. Dip pork into egg mixture, then coat with Bisquick mixture. Spray 12” nonstick skillet with Pam; heat over medium-high heat. Cook pork in skillet 8-10 minutes, turning once, until slightly pink in center. Serves 8.
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Breaded Pork Tenderloin
from "The All New Good Housekeeping Cookbook"
12-oz. pork tenderloin, trimmed
1 large egg
2 Tbsp. water
1/2 tsp. salt
1/4 tsp. dried rosemary, crumbled
3/4 cup plain dried bread crumbs
3 Tbsp. vegetable oil
Using sharp knife, cut tenderloin lengthwise almost in half, being careful not to cut all the way through. Open and spread flat like a book. With meat mallet, or between two sheets of plastic wrap or waxed paper with rolling pin, pound pork to 1/4” thickness; cut crosswise into 4 equal pieces. In pie plate, with fork, lightly beat egg, water, salt and rosemary. Place bread crumbs on waxed paper. Using tongs, dip pork in egg mixture, then in bread crumbs. Repeat to coat each piece of pork twice. In 12” skillet, heat oil over medium-high heat until very hot. Add pork and cook until browned and cooked through, about 5 minutes per side. Serves 4.
Each serving: 291 calories, 22g protein, 15g carbohydrate, 15g total fat (3g saturated), 108mg cholesterol, 522mg sodium
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Breaded Ranch Chicken
from Taste of Home magazine
3/4 cup crushed cornflakes
3/4 cup grated Parmesan cheese
1 envelope ranch-style dressing mix
8 boneless skinless chicken breast halves, (2 pounds)
1/2 cup butter or margarine, melted
In a shallow bowl, combine the cornflakes, Parmesan cheese and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. Place in a greased 13x9” baking dish. Bake, uncovered, at 350ºF. for 45 minutes or until chicken juices run clear.
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Brisket
from Julee
I don't have an actual recipe with measurements typed up for this, it's a recipe that my grandma taught me and I just fix it her way....'cause grandma's recipes are the best, you know!
The night before serving, season a brisket to taste with onion salt, garlic salt, celery salt, pepper, and liquid smoke. Wrap up tightly in foil and refrigerate overnight. The next morning, open the foil and sprinkle on a coating of Worcestershire sauce, then tightly wrap up in foil and cook in a slow oven. Depending on where you live, cooking temp and time vary. In low altitude 6 hours at 275ºF. will be fine, but at higher altitudes, it's more like 8 hours at 300ºF. Then add a layer of your favorite BBQ sauce to the top, reseal the foil and cook an additional hour. When the brisket is done, let it sit for a few minutes to lock in the juices, then thinly slice. This is delicious hot or cold and makes fantastic sandwiches.
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Broiled Chicken Deluxe
1 whole chicken breast, split
1/2 lemon
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
1/2 cup butter, melted, divided
2 tsp. sugar
In broiler pan without rack, place chicken, skin side up. Rub entire surface with lemon, squeezing out some juice. In small bowl, mix together salt, pepper and paprika. Sprinkle mixture on chicken. Brush half of the butter on the chicken; then sprinkle with sugar. Place broiler pan as far from heat as possible and cook at 450ºF. for about 10 minutes, allowing seasonings to penetrate. Raise broiler pan so that chicken is 6-12" from heat. Broil, basting occasionally with remaining butter, and turning to insure even browning, for about 35 minutes or until fork can be inserted in chicken with ease. Be careful not to burn. Makes 2 generous servings.
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Broiled Chicken Italiano
2-1/2 to 3 lb. chicken, cut into serving pieces
1/2 cup Italian dressing
Place chicken on broiler rack. Sprinkle with salt and brush with dressing. Broil about 45 minutes, basting with remaining dressing and turning frequently. Serves 4.
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Buffalo Chicken Strip Wraps
from Steph
2 packages (10 oz. each) baked chicken breast tenders
4 flour tortillas
Shredded lettuce
1/2 cup shredded reduced fat Cheddar cheese
Diced tomatoes
1/2 cup Ranch dressing
4 tsp. hot sauce, or to taste
Bake chicken tenders according to package directions. Slice into pieces. Evenly layer chicken, lettuce, cheese and tomatoes on tortillas. Combine Ranch dressing and hot sauce; evenly drizzle over filling. Wrap tortillas up to enclose filling. Yield: 4 servings.
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Buffalo Chicken Wings
from Martha Stewart Living
2 quarts canola oil or Crisco
3-1/2 lb. chicken wings, cut into three pieces, wing tips reserved for stock
4 Tbsp. unsalted butter
1 cup Frank’s Red Hot Sauce
2-1/2 tsp. Tabasco sauce
1-1/2 tsp. cayenne pepper
Blue-Cheese Dressing
2 oz. blue cheese, crumbled
1/4 cup buttermilk
1/4 cup sour cream
1/4 cup mayonnaise
Juice of 1/4 lemon, or to taste
coarse salt and freshly ground black pepper
celery sticks
Heat 4” of oil in a deep fryer or medium stockpot over high heat until a deep fryer thermometer registers 400ºF. Line a baking sheet with paper towels; set aside. Add half of the wing pieces to hot oil, and fry until dark golden brown, 15 to 25 minutes. Transfer to prepared baking sheets to drain. While wings are cooking, melt butter in a small saucepan over medium heat. Add hot sauce, Tabasco, and cayenne pepper. Cook, stirring occasionally, until hot. Lower heat, and keep warm until ready to use. When the first batch of wings is finished cooking, transfer to an airtight container. Add half the sauce, and cover tightly. Shake container to fully coat wings. Repeat with remaining wings and sauce. Serve immediately with blue-cheese dressing and celery sticks on the side. Serves 2-4.
Blue-Cheese Dressing: In a small bowl, stir to combine all ingredients. Makes 1 cup
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Buffalo Wings
from Melanie
Toss a large package of wings (cut into thirds discarding the tip) in Bisquick and fry in Crisco oil until done. (or, you can oven "fry" them, bake at 400 for 30 minutes or until golden brown). Toss fried wings in the following mixture:
1 cup of Franks hot sauce
1/2 cup butter, melted
one package of dry Ranch dressing mix (this is the secret ingredient).
Serve with blue cheese dressing and enjoy!
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Butter Roasted Chicken
recipe by Teri
1 whole chicken, about 3 to 4 lbs., whole or cut into serving pieces
1/2 cup butter or margarine
1/3 cup lemon juice
1 Tbsp. paprika
2 tsp. salt
1 tsp. pepper
1 tsp. brown sugar
1/2 tsp. dried rosemary, crushed
1/8 tsp. nutmeg
1/8 tsp. cayenne pepper
Place chicken in a 13x9" baking pan. Combine remaining ingredients in a small saucepan; bring to a boil. Remove from the heat and pour over chicken. Bake, uncovered, at 325ºF. for 1-1/2 hours, or until juices run clear, basting occasionally.
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Butterfly Chops & Potatoes
from "Southern U.S. Cuisine"
6 or more medium red potatoes, thickly sliced
1 large onion, quartered and thickly sliced
4 to 6 boneless, butterflied pork chops
1 packet Zesty Italian dressing mix (0.6oz)
salt and pepper to taste
Toss potatoes and onion with salt and pepper; top with pork chops. Sprinkle chops with dressing mix. Cover and cook on low 7 to 9 hours. (a 4-1/2-quart or larger pot will be necessary for the larger number of chops and potatoes.) Serves 4 to 6.
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California Chicken
from Kathy
1 pkg. onion soup mix
1 cup uncooked rice (I usually add an additional 1/4 cup)
4-6 bone in chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup (I used reduced fat)
2-1/2 cups water or chicken broth
butter
Sprinkle soup mix over bottom of well-buttered (I use Pam) baking dish (9x13 works well). Mix soups together and pour over. Cover with rice. Layer with chicken. Pour over broth and dot with butter. Cover with foil and bake at 325ºF. for 1-1/2 hours.
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Campbell's Creamy Ranch Pork Chops & Rice
from Dana
1 Tbsp. vegetable oil
4 boneless pork chops
1 can cream of mushroom soup, can use 98% fat free
1/2 soup can milk
1 pkg. (1 oz) ranch salad dressing mix
paprika
Ranch-Style Rice, below
Heat oil in skillet. Add chops and cook until browned. Add soup, milk and 1/2 pkg. salad dressing mix. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Sprinkle with paprika. Serve with Ranch-style rice. Serves 4.
Ranch-Style Rice: Add remaining salad dressing mix to water when making rice.
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Caribbean Barbecued Pork Steaks
1-1/2 pounds boneless pork chops/steaks, about 1/2" thick
1 large red onion, sliced
3/4 cup fresh lime juice
1 tsp. salt
1/2 tsp. cayenne pepper
Lay pork in a glass or enamel 12x9" baking dish. Cover with the sliced onions. Mix together the lime juice, salt and cayenne pepper. Pour over the pork, then cover and refrigerate for several hours. Lift pork steaks out of marinade, brushing off onions. Broil or cook over hot coals, 3" from heat, for 8-10 minutes, turning once. While pork is cooking, heat the onions and lime juice to boiling. Serve the onions, and tortillas, if desired, with the cooked pork.
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Cheddar Burgers & Veggies
1 lb. ground beef
1 cup shredded Cheddar cheese
1 Tbsp. Worcestershire sauce
2 medium green onions, chopped
1 tsp. peppered seasoned salt
2 medium potatoes, thinly sliced
1-1/2 cups baby-cut carrots
12 cherry tomatoes, cut in half, optional
4 medium green onions, sliced
1/2 tsp. peppered seasoned salt
Heat coals or gas grill. Spray half of one side of four 18x12” sheets of heavy-duty foil with Pam. Mix beef, cheese, Worcestershire sauce, 2 chopped onions and 1 tsp. seasoned salt. Shape into four patties, about 1” thick. Place potatoes on sprayed sides of foil sheets. Top with beef patty, carrots, tomatoes and sliced onions; sprinkle with 1/2 tsp. seasoned salt. Fold foil over patties and vegetables so edges meet. Seal edges, making tight 1/2” fold; fold again. Allow space on sides for circulation and expansion. Grill packets 4-6” from medium heat 17-20 minutes or until potatoes are tender. Place packets on plates. Cut a largexacross top of packet; fold back foil. Serves 4.
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Cheddar Mushroom Pork Steaks
10-3/4 oz. can condensed cream of mushroom soup
11 oz. can condensed cheese soup
two 10-3/4 oz. cans milk
8 thick cut pork steaks
1 Tbsp. dried oregano
1 Tbsp. dried basil
salt and pepper to taste
Preheat oven to 375ºF. In a large bowl, combine the mushroom soup, Cheddar cheese soup and the milk. Mix until well blended. Season the pork steaks with the oregano, basil and salt and pepper to taste. Pour about 2 cups of the sauce into a 9x13”baking dish and place the pork steaks over the sauce. Top the steaks with the remaining sauce. Bake, uncovered, for 1 hour, then turn steaks over, making sure they're always covered with the sauce, and bake for another 30 minutes.
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Cheeseburger Loaf
1 lb. ground beef
1/4 cup chopped onion
10-3/4 oz can condensed tomato soup, undiluted
1/2 tsp. garlic salt
1/4 tsp. salt
1/4 tsp. pepper
1-lb. loaf French bread
1 T butter, softened
8 oz processed American or Mexican flavored cheese, sliced
In saucepan over medium heat; cook beef and onion until meat is no longer pink; drain. Add soup, garlic salt, salt and pepper; simmer for 5-10 minutes. Meanwhile, slice the top third off the bread. Hollow out bottom half of loaf, leaving a 3/4" shell (discard removed bread or save for another use). Spread butter on cut slide of bread. Place loaf on a baking sheet and broil until lightly browned. Spoon beef mixture into shell; arrange cheese slices on top. Broil until cheese is melted, about 2-3 minutes. Replace bread top.
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Cheesecake Factory Romano Chicken
from CopyKat Recipes
2 boned and skinned chicken breasts
1/2 cup flour
2 Tbsp. Romano cheese
salt and pepper
1 egg, beaten
2 tsp. water
Whisk together the egg, and the water. Pound out chicken breasts to, at most, 1/2" thick. Season the flour with salt and pepper, and coat the chicken lightly. The dip in egg mixture and cover with shredded Romano cheese. Place in drying pan over medium-high heat, with a little bit of oil. Cook until golden brown.
NOTE: This is wonderful over fettuccini Alfredo!
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Cheesy Broccoli Chicken
one boneless, skinless chicken breast per person
2 cups frozen broccoli
2 cups velveeta cheese, cubed
3 cups cooked rice
2 T. olive oil
season to taste with salt, pepper, garlic
Lightly pan fry the chicken in oil, seasoning on both sides. In a casserole pan, layer bottom with cooked rice. In a saucepan, cook broccoli until tender, drain. Add cheese until melted. Lay pieces of chicken on top of rice. Pour broccoli/cheese mixture over chicken. Heat in 350ºF oven for 20-25 minutes until heated through.
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Cheesy Chicken
4 skinless, boneless chicken breasts
1 can cream of mushroom soup
2 cup grated cheese of your choice
6-oz. pkg. stuffing
1/2 stick margarine
Melt the margarine and mix with the stuffing. Layer the ingredients in the order they are listed, in a baking dish. Bake at 350ºF for 50 minutes.
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Cheesy Crockpot Chicken
from Carrie
6 boneless and skinless chicken breasts
salt and pepper, to taste
garlic powder, to taste
2 cans condensed cream of chicken soup
1 can condensed Cheddar cheese soup
Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in a crockpot. Cook on low all day (6-8 hours). Serve over rice or noodles.
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Cheesy Scalloped Potatoes with Ham
from Steph
2-1/2 cups lowfat milk
1/4 cup lite sour cream
1/4 cup flour
1 tsp. Molly McButter
1-1/2 cups reduced fat Sharp Cheddar cheese, shredded
1/2 tsp. salt
1/4 tsp. pepper
Pinch garlic powder
Pinch dry mustard
6 medium potatoes, cooked and sliced
1 small sweet onion, diced
1 can lean chunk ham, drained and rinsed
1/4 cup reduced fat butter cracker crumbs (like Ritz)
In a large saucepan, whisk together milk, sour cream, flour and Molly McButter. Cook and stir over medium-high heat until thickened. Stir in cheese, salt, pepper, garlic powder and mustard. Stir until cheese is melted and sauce is smooth. Remove from heat. Spray a 2-quart casserole dish with nonstick cooking spray. Layer 1/3 of the potato slices on bottom of dish. Top with 1/3 of the onion, 1/3 of the ham and 1/3 of the cheese sauce. Repeat layers two more times. Top with cracker crumbs. Bake at 350ºF for 30 minutes or until casserole is heated through and bubbly. Yield: 6 servings.
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Cheesy Tomato Basil Chicken Breasts
3 Tbsp. butter
1/3 cup chopped onion
6-oz can tomato paste
2 medium (2 cups) tomatoes, cubed 1"
1 Tbsp. dried basil leaves
2 tsp. finely chopped fresh garlic
1/2 tsp. salt
1/4 tsp. pepper
six 6 oz boneless skinless chicken breasts
3/4 cup fresh bread crumbs
1/4 cup chopped fresh parsley
2 Tbsp. butter, melted
6 oz (1-1/2 cups) shredded mozzarella cheese
Heat oven to 350º. In 13x9" baking pan melt 3 Tbsp. butter in oven (4-6 minutes). Meanwhile, in medium bowl stir together chopped onion, tomato paste, tomato cubes, basil, garlic, salt and pepper; set aside. Place chicken in baking pan, turning to coat with butter. Spoon sauce mixture over chicken. Bake for 30 to 40 minutes or until chicken is no longer pink. Meanwhile, in small bowl stir together crumbs, parsley and butter. Sprinkle chicken with cheese; sprinkle with topping mixture. Continue baking for 5-10 minutes or until chicken is fork tender and bread crumbs are browned. Serves 6.
Microwave Directions: Topping: In small bowl melt 2 Tbsp. butter on high (40-50 seconds). Stir in bread crumbs. Microwave on high, stirring every 30 seconds, until crumbs are toasted (3-4 minutes). Stir in parsley; set aside. In 9" square baking dish melt 3 Tbsp. butter on high (40-50 seconds). Arrange chicken pieces in dish, turning to coat with butter. In medium bowl stir together all remaining sauce ingredients. Spread over chicken. Cover with waxed paper; microwave on high, turning dish 1/4 turn twice during last half of time, until chicken is fork tender (16-20 minutes). Sprinkle chicken with cheese. Cover; microwave on high until cheese is melted (1 minute). Sprinkle toasted bread crumbs over cheese. Microwave on high to heat crumbs (1 minute).
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Cheesy Turkey Cutlets
4-1/2-oz. jar mushrooms
1 Tbsp. cooking oil
1 Tbsp. butter
4 turkey breast tenderloin steaks (1 lb.)
1/4 cup flour
4 oz. thinly sliced ham
3 Tbsp. finely shredded Parmesan cheese
1/4 cup sweet or dry white wine
Drain mushrooms, reserving 1/4 cup of the liquid; set aside. In large skillet, heat oil and butter until butter is melted and oil is hot. Dip each turkey steak into flour to coat both sides. Over medium heat, cook turkey until browned, about 4 minutes on each side. Transfer to ungreased 2-quart rectangular baking dish; reserve drippings in skillet. Preheat oven to 400ºF. Top each turkey steak with slices of ham. Sprinkle with mushrooms and Parmesan cheese, divided evenly. Pour reserved mushroom liquid into skillet. Cook over medium heat 30 seconds, stirring occasionally. Stir in wine and cook 30 seconds more. Pour over turkey. Bake, uncovered, about 10 minutes or until cheese is melted and turkey is cooked through. Serves 4.
NOTES: If your grocery store does not sell turkey tenderloin steaks, buy two whole turkey tenderloins and cut them in half horizontally. *** If you prefer not to use the mushroom liquid, you can use 1/4 cup chicken broth instead.
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Cheryl's Beef Burgundy
from Pam
2 slices bacon, chopped
2 pounds sirloin tip or round steak, cut in 1" cubes (any cut of meat will work)
1/4 cup flour
1 tsp. salt
1/2 tsp. seasoned salt
1/4 tsp. marjoram (I use rosemary-I use all fresh herbs, double the quantity)
1/4 tsp. thyme
1/4 tsp. pepper
1 clove garlic, minced
1 cube beef bouillon, crushed
1 cup Burgundy wine (Merlot works too)
2 Tbsp. cornstarch
In large skillet cook bacon several minutes. Remove bacon and set aside. Coat beef with flour and brown on all sides in bacon mixture. Combine steak, bacon drippings, cooked bacon, seasonings, bouillon and Burgundy in crockpot. Cover and cook on low for 6 to 8 hours or until meat is tender. (Newer crockpots cook in less time - check after half the suggested time!) Turn control to high. Add cornstarch (dissolved in 2 Tbsp. water); cook on high 15 minutes.
NOTES: Add 1/4 pound fresh mushrooms during last 15 minutes, if desired. (I use 1/2 pound-sometime more)
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Chicken a la Good
from Kris
4 skinless, boneless chicken breast halves, pounded 1/4" thick
garlic salt to taste
ground black pepper to taste
1/2 pound thinly sliced ham
4 slices Swiss cheese
8 slices bacon
14-1/2 oz. can chicken broth
Preheat oven to 375ºF. Sprinkle each flattened breast with garlic salt and pepper to taste on both sides. Lay a slice of ham onto each breast, then a slice of Swiss cheese. Roll each breast up like a cinnamon roll. Secure with a toothpick if necessary. Wrap a piece of bacon loosely around each roll. Place the rolled breasts in a 2 quart glass baking dish and pour in chicken broth. Bake for 30 to 35 minutes in the preheated oven, or until the juices run clear. Broil for a few minutes before serving to crisp up the bacon.
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Chicken & Bow Tie Marinara
from Ellen
Dredge pounded chicken cutlets in a mixture of seasoned breadcrumbs and parmesan cheese, and fry in olive oil and butter. Coat the bottom of a baking dish with a nice layer of whatever marinara sauce you like, home made or not, and place cutlets in a single layer; top with more sauce and shredded mozzarella. Bake at 350ºF, covered, for about 20 minutes, then uncovered for 5-10 minutes more. Couldn't be easier. Serve with bow tie pasta and more of the marinara sauce, and a nice big salad.
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Chicken & Carrots with Wine Sauce
from Weight Watchers All In Good Time
2-1/2 pounds skinless chicken thighs, about 8
1 tsp. salt
1 tsp. dried thyme
1/2 tsp. pepper
4 garlic cloves, crushed
1/2 cup white wine
2 cups sliced carrots
2 Tbsp. cornstarch
2 Tbsp. white wine
Place chicken and carrots in crockpot, pour wine over chicken and carrots. Sprinkle with seasoning. Cook on low 6 to 7 hours. Remove chicken from sauce. Mix the remaining 2 T spoons wine with the cornstarch until smooth. mix in to sauce in crockpot and cook on high about 15 minutes. Serve chicken with sauce. Serves 4, 7 WW points/serving.
Per serving: 337 Calories; 9g Fat (26% calories from fat); 45g Protein; 11g Carbohydrate; 186mg Cholesterol; 748mg Sodium Food Exchanges: 1/2 Starch/Bread; 6 1/2 Lean Meat; 1 1/2 Vegetable
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Chicken & Cornmeal Dumplings
from Lisa
2 cups diced potatoes
13-3/4 oz. can chicken broth
12 oz. can vegetable juice cocktail, 1-1/2 cups
1/2 cup sliced celery
1/2 cup chopped onion
1/2 tsp. salt
1 tsp. chili powder
6 drops bottled hot pepper sauce
2 cups cubed, cooked chicken
10 oz. pkg. frozen cut green beans, thawed
1-1/4 cups Bisquick
1/3 cup yellow cornmeal
2 tbsp. finely chopped parsley
1 cup shredded Cheddar or American cheese
2/3 cup milk
Combine potatoes, chicken broth, vegetable juice, celery, onion, chili powder, salt and hot pepper sauce in the crockpot. Cover. Cook on low for 4 hours. Turn to high heat and heat until bubbly; add thawed green beans and cubed chicken. In a mixing bowl, combine biscuit mix, cornmeal, 1/2 cup cheese and parsley. Add milk and stir until just moistened. Drop by Tbsp. onto stew; cover. Cook 2-1/2 hours more (don't lift cover). Sprinkle dumplings with the rest of the cheese before serving.
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Chicken & Dumplings
2/3 cup Bisquick
1 tsp. salt
1/4 tsp. pepper
3 to 3-1/2 lbs. cut-up broiler-fryer chicken
1 Tbsp. vegetable oil
10-3/4-oz. can condensed cream of chicken soup
1-1/4 cups water
3 medium carrots, sliced
1 medium onion, sliced
2 cups Bisquick
2/3 cup milk
1 tsp. crushed dried sage leaves
Mix 2/3 cup Bisquick, the salt and pepper; coat chicken. Heat oil in Dutch oven. Cook chicken in oil until brown on all sides. Remove chicken; drain fat from Dutch oven. Mix soup, water, carrots and onion in Dutch oven. Place chicken, skin sides up, on soup mixture. Cover and heat to boiling; reduce heat. Simmer 40 minutes. Mix remaining ingredients until soft dough forms. Drop by 10 spoonfuls onto simmering mixture in Dutch oven. Simmer uncovered 10 minutes; cover and simmer 10 minutes longer. Serves 6.
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Chicken & Dumplings #2
from "Gooseberry Patch: A Pinch of This, A Dash of That"
Megan Pepping, Coshocton, OH
4 lb. chicken breasts
2 carrots, thinly sliced
2 celery stalks, thinly sliced
1 onion, chopped
1/2 tsp. dried rosemary
1-1/2 tsp. dried thyme
2 tsp. salt
1/2 tsp. pepper
Rinse chicken breasts and place in large stockpot. Cover with water. Add carrots, celery, onion, rosemary, thyme, salt and pepper. Bring to a boil. Reduce to a simmer. When chicken is cooked, approximately 30-45 minutes or until juices run clear when chicken is pierced, remove from pot and shred. Return to broth.
Dumplings:
2 cups flour
3 tsp. baking powder
1 tsp. salt
2 Tbsp. parsley, minced
4 Tbsp. shortening
3/4 to 1 cup milk
Combine flour, baking powder, salt and parsley in bowl. Cut in shortening until mixture resembles coarse meal. Add milk and stir briefly with fork. If necessary, add additional milk to make dough hold together. Drop mixture by spoonfuls on top of boiling chicken mixture. Cover and steam 20 minutes without lifting lid. Don’t even peek!
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Chicken & Green Bean Bake
from "Gooseberry Patch: A Pinch of This, A Dash of That"
Donna Lewis, Bellflower, CA
2-3 skinless, boneless chicken breasts
salt
pepper
garlic powder
10-3/4 oz. can cream of mushroom soup
1/2 cup milk
14-1/2 oz. can green beans, drained
2.8-oz. can French fried onions
Place chicken breasts in crockpot. Season with salt, pepper and garlic powder to taste. Cook until done, approximately 2-3 hours on high. Drain off any liquid. Return chicken to pot. Add mushroom soup, milk and green beans. Cover mixture with onions. Sprinkle with pepper. Cover and cook 30 minutes longer.
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Chicken & Rice
from Kris
4 boneless/skinless chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup of water
1 cup of converted rice
paprika
Put rice in bottom of crockpot/slow cooker. Cover with 2 cans of soup. Top with water. Layer the chicken breasts on top and sprinkle with paprika. Cook on low for 8 hours.
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Chicken & Stuffing Casserole
from “Casseroles,” by Christie Katona and Thomas Katona
4 whole chicken breasts
water to cover
1 dash garlic salt
1 Tbsp. soy sauce
1 Tbsp. Worcestershire sauce
two 10-3/4 oz. cans cream of chicken soup
1 cup milk
1 cup sour cream
8 oz. pkg. Pepperidge Farm dressing mix
In large saucepan, cover chicken with water, garlic salt, soy sauce and Worcestershire sauce. Bring to a boil. Reduce heat and simmer for 20 minutes. Let cool in broth. Heat oven to 350ºF. Spray a 3-quart casserole with nonstick cooking spray. Remove skin and bones from chicken and cut into nice large pieces. Arrange chicken pieces in casserole. Combine soup, milk and sour cream. Pout over chicken. (Can be refrigerated overnight at this point.) Sprinkle with dressing mix and bake 1 hour. Serves 12.
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Chicken Bake with Ham & Bacon
6 thin ham slices
6 chicken breasts, boned and skinned
6 slices bacon
10-3/4-oz. can cream of chicken soup
1/2 cup milk
8 oz. sour cream
Preheat oven to 350ºF. Place ham slices on chicken breasts and wrap each with a slice of bacon; secure with toothpick. Place in 9x13” baking dish. Combine soup, milk and sour cream. Pour over chicken; cover dish with foil. Bake about 60 minutes or until done. Serves 6.
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Chicken Breast Scampi
recipe by Mr. Food
2-1/2 boneless chicken breast
1/2 lb. butter or margarine
4 garlic, minced
2 scallions, minced
1 parsley, chopped
1/4 tsp. *dried dill
1/2 oregano
1/2 tsp. salt
1/2 tsp. pepper
Cut raw chicken breast into 2 oz chunks (like huge shrimp) and place in a 9x13" baking dish. Melt butter in a saucepan over low heat: add garlic, scallions, parsley, dill, oregano, salt and pepper. Cook on low heat for 2 minutes then pour the mixture over the chicken breast pieces. Bake in preheated 350ºF. oven for 10 minutes. Turn on the broiler to brown chicken for 3-4 minutes. Serve over rice or thin spaghetti, something that you'll be able to sop up the garlic sauce.
NOTE: If using fresh dill, use 1/2 tbsp.
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Chicken Breasts & Zucchini with Garlic Cream
from Gail
1/4 cup butter or margarine
6 boneless skinless chicken breasts
3 cup sliced zucchini
1/3 cup sliced green onions
Garlic Cream:
2 Tbsp. butter or margarine
1/2 tsp. minced garlic
3 Tbsp. flour
3 oz. cream cheese
10-1/2 oz. chicken broth
1/2 tsp. pepper
cooked rice
In 10" skillet melt 1/4 cup butter until sizzling; add chicken breasts. Cook over medium high heat, turning once until chicken is browned and fork tender. Add zucchini and onions. Continue cooking, stirring occasionally, until zucchini is crispy tender. Meanwhile, in 2-quart saucepan melt 2 Tbsp. butter until sizzling; add garlic. Cook over medium heat, stirring occasionally, for 1 minute. Add flour; continue cooking until smooth and bubbly. Add remaining garlic cream ingredients except rice. Continue cooking, stirring occasionally, until sauce is thickened. Serve zucchini and chicken over rice; pour sauce over chicken. Serves 4.
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Chicken Breasts Baked with Bacon & Cheese
2 pairs chicken breasts
salt, pepper
flour
1 egg, beaten lightly with a few drops water
fine bread crumbs
6 Tbsp. butter
4 Tbsp. olive oil
16 slices Canadian bacon
8 thin slices Fontina cheese
Bone and skin chicken breasts. Slice meat horizontally, as thin as possible, to obtain 8 wide, thin slices. Place slices between sheets of waxed paper and pound gently with side of a cleaver. Trim slices into even shapes. Combine small amount of salt and pepper with enough flour to dust chicken slices lightly. Dip slices in flour, beaten egg and then bread crumbs. Heat butter and olive oil in skillet. When fat is very hot but not brown, add chicken. Cook 3-5 minutes on each side, until golden brown. Preheat oven to 400ºF. Butter shallow baking dish. Layer 8 slices bacon, then 4 thin slices Fontina cheese. Layer chicken over the cheese. Repeat bacon and cheese layers. Bake until cheese is melted. Serves 4-6.
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Chicken Breasts Over Rice
chicken breasts
2 cups rice
1 can each cream of chicken, cream of mushroom, cream of celery
2 cups water
garlic powder, salt and pepper to taste
Mix rice, soups, water and herbs together and put into crockpot. Place chicken on top. Bake for 4 hours on high, or 6 hours on low.
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Chicken Breasts Parmesan
8 oz. tomato sauce
1 tsp. Italian seasonings
1/4 tsp. garlic salt
1/3 cup corn flake crumbs
1/4 cup Parmesan cheese
1 tsp. dried parsley
2 large boneless chicken breasts
1 egg, beaten
1/2 cup mozzarella cheese
Mix the tomato sauce, Italian seasonings and garlic salt in a 2-cup measuring bowl. Cover with wax paper. Microwave at high for 2-1/2 minutes; stir. Reduce to medium power and cook for additional 61/2 minutes, stirring once during cooking. Mix the cornflake crumbs, parmesan cheese and parsley. Dip the chicken breasts in the beaten egg and then in the crumb mixture. Place in a 10" pie plate and microwave at medium-high (70%) until chicken is tender, about 12-18 minutes, rearranging pieces after half the cooking time. DO NOT turn the chicken over. Pour sauce off chicken. Sprinkle with the mozzarella cheese, and a little extra parmesan cheese. Microwave at medium- high (70%) heat until cheese is melted.
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Chicken Breasts with Rosemary
from "1,001 Delicious Recipes for People with Diabetes"
1 Tbsp. olive oil, divided
1-1/2 tsp. balsamic vinegar
1 tsp. minced garlic
1 Tbsp. grated lemon rind
1/4 tsp. salt
1/8 tsp. pepper
4 boneless, skinless chicken breast halves (4 oz. each)
1/3 cup dry white wine or reduced-sodium chicken broth
1 tsp. finely chopped fresh, or 1/2 tsp. dried, crumbled rosemary leaves
1/2 diced, peeled fresh tomato
Whisk 1-1/2 tsp. olive oil, vinegar, garlic, lemon rind, salt, and pepper in medium bowl; add chicken and let stand 10 minutes. Drain, reserving marinade. Cook chicken in remaining 1-1/2 tsp. olive oil in large skillet over medium-high heat until browned on all sides, adding any remaining marinade after browning. Add wine and rosemary to skillet and heat to boiling; reduce heat and simmer, covered, 10 minutes. Add tomato and simmer, uncovered, until chicken is cooked through, about 6 minutes. Serves 4.
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Chicken Cacciatore
from "Rival Crockpot Recipes"
1 large onion, thinly sliced
3 pounds broiler or fryer chicken, cut up
two 6 oz. cans tomato paste
4 oz. can mushrooms, sliced
1 tsp. salt
1/4 tsp. pepper
1 clove garlic, minced
1-1/2 tsp. oregano
1/2 tsp. basil
1 tsp. celery seed, optional
1 bay leaf
1/4 cup dry white wine
Cooked pasta, spaghetti or vermicelli
Place sliced onion in bottom of crockpot. Add chicken pieces. Stir together tomato paste, mushrooms, salt, pepper, herbs and white wine. Pour over chicken. Cover and cook on low 7 to 9 hours. (High: 3 to 4 hours). Serve over hot buttered spaghetti or vermicelli.
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Chicken Cacciatore #2
3- to 3-1/2 lb. cut-up broiler-fryer chicken
1/2 cup all-purpose flour
1/4 cup vegetable oil
1 medium green bell pepper
2 medium onions
14-1/2-oz. can diced tomatoes, undrained
8 oz. tomato sauce
1 cup sliced mushrooms (3 ounces)
1-1/2 tsp. chopped fresh or 1/2 tsp. dried oregano leaves
1 tsp. chopped fresh or 1/4 tsp. dried basil leaves
1/2 tsp. salt
2 cloves garlic, finely chopped
grated Parmesan cheese, if desired
Coat chicken with flour. Heat oil in 12” skillet over medium-high heat. Cook chicken in oil 15-20 minutes or until brown on all sides; drain. Cut bell pepper and onions crosswise in half; cut each half into fourths. Stir bell pepper, onions and remaining ingredients except cheese into chicken in skillet. Heat to boiling; reduce heat. Cover and simmer 30-40 minutes or until juice of chicken is no longer pink when centers of thickest pieces are Cut. Serve with cheese.
Slow Cooker Directions: Remove skin from chicken. Decrease flour to 1/3 cup. Omit oil and tomato sauce. Use one 4-oz. can sliced mushrooms, drained. Brown chicken as directed. Cut bell pepper and onions crosswise in half; cut each half into fourths. Place half of the chicken in 31/2- to 6-quart slow cooker. Mix bell pepper, onions and remaining ingredients except cheese; spoon half of mixture over chicken. Add remaining chicken; top with remaining vegetable mixture. Cover and cook on low heat setting 4-6 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with cheese.
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Chicken Casserole
from Kelley
4 to 6 chicken breasts
two 10-3/4 cans cream of chicken soup
1 cup sour cream
3 tsp. poppy seeds
3/4 cup margarine, melted
2 cups Ritz crackers, crushed
Cook chicken until tender. Season to taste. Mix soup, sour cream, and poppy seeds together. Pour over chicken in 13x9” baking pan. Pour crushed crackers over soup mixture. Pour melted margarine over crackers. Bake at 350ºF. for 40 minutes.
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Chicken Divan
from Michelle
broccoli florets, steamed 3 minutes
1 lb. chicken cutlets, cut into chunks
1 can cream of chicken soup
1-1/2 Tbsp. lemon juice
1/2 cup mayonnaise
pepper
cornflake crumbs
grated cheddar cheese
pepper & paprika
Spread broccoli and chicken in a 9x13" pan. Mix soup, lemon juice, mayonnaise and pepper. Pour on top of broccoli and chicken. Sprinkle with cheddar cheese. Sprinkle with corn flake crumbs. Sprinkle with pepper and paprika. Bake at 350º for about 40 minutes.
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Chicken Divan Skillet Style
1 Tbsp. margarine
4 boneless/skinless chicken breast halves
1-1/4 cups water
2 Tbsp. Dijon mustard
1/4 tsp. salt
1/8 tsp. pepper
1 cup quick-cooking brown rice
9 oz pkg. frozen broccoli spears
1/2 cup shredded Cheddar cheese
Melt margarine in large skillet over medium heat. Add chicken, cook for 2-3 min. on each side, and remove from skillet. Add water, mustard, salt and pepper to skillet; boil. Stir in rice and broccoli; reduce to low heat and simmer 10 minutes, or until most of the liquid is absorbed, and chicken is done. Sprinkle with cheese, cover and stand 5 minutes.
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Chicken Divine
two 10 oz. pkgs. frozen broccoli
2 cups sliced cooked chicken (3 or 4 breasts)
two 10-1/2-oz. cans cream of chicken soup
3/4 cup mayonnaise
1 tsp. lemon juice
2 cups shredded sharp cheese
1 cup soft bread crumbs
1 Tbsp. melted butter
Cook broccoli according to directions; drain. Arrange in a buttered baking dish. Layer, chicken on top. Combine soup, mayonnaise and lemon juice in a bowl. Pour over chicken and broccoli. Sprinkle with cheese. Mix crumbs with butter & sprinkle over cheese. Bake at 350ºF for 35 min. Serves 6-8.
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Chicken Fettuccine with Garlic Butter Sauce
1 box fettuccini noodles, cooked
1 bag boneless skinless chicken breasts
parmesan cheese
garlic powder
butter
broccoli
Wash chicken with luke warm water (helps get the fat off) Sprinkle parmesan cheese on both sides of the chicken breast to coat. Melt 2 sticks of butter and add enough garlic powder to get the garlic taste. Set aside. Bake the chicken at 400ºF until done. Drain the noodles; mix garlic butter in with the noodles. Cut up broccoli and add to the noodles also. Cut chicken into big chunks, mix into noodle mixture. Serves 4
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Chicken Fingers
from Quick Cooking magazine
recipe by Charlotte Baillargeon, Hinsdale, MA
6 boneless skinless chicken breast halves
1 egg, beaten
1 cup buttermilk
1 to 1-1/2 tsp. garlic powder
1 cup all-purpose flour
1 cup seasoned bread crumbs
1 tsp. salt
1 tsp. baking powder
oil for frying
Cut the chicken into 1/2" strips; place in a large resealable plastic bag. Combine egg, buttermilk and garlic powder; pour over chicken. Seal and refrigerate 2-4 hours. In another large resealable plastic bag, combine flour, bread crumbs, salt and baking powder. Drain chicken, discarding buttermilk mixture. Place chicken in the bag with the flour mixture, seal and shake to coat. In an electric skillet, heat oil to 375ºF. Fry the chicken in batches for 4-5 minutes or until golden brown. Drain on paper towels. Yield: 6 servings
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Chicken Florentine with Baby Carrots
2 whole medium chicken breasts, skinned, boned and halved lengthwise
salt and pepper
2 Tbsp. cooking oil
1/2 cup chopped onion
2 cloves garlic, minced
2 tsp. cornstarch
1-1/4 cups milk
half of a 3-oz. pkg. cream cheese, cut up
2 Tbsp. dry white wine
1 lb. fresh spinach, stems removed
8 oz. fresh baby carrots OR 4 medium carrots, bias-cut into 1” pieces
Sprinkle chicken with salt and pepper. In large skillet, brown chicken in hot oil about 12 minutes or just until tender, turning once. Remove from skillet, reserving drippings. For sauce, cook onion and garlic in reserved drippings until tender. Stir in cornstarch. Add milk all at once. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Stir in cheese until it melts. Remove from heat; stir in wine. Rinse spinach with water. In large saucepan, cook spinach, covered, in just the water that clings to the leaves. Reduce heat when steam forms, then cook, covered, about 3 minutes or until spinach is tender. Drain well; squeeze out extra liquid. Cook carrots in small amount of boiling water for 2-3 minutes or until crisp-tender. Drain. Arrange cooked spinach in 4 individual casserole dishes. Place chicken on spinach. Pour sauce over chicken. Add carrots. Seal, label and freeze.
To serve: Bake one frozen casserole, loosely covered, at 375ºF. for 50-60 minutes or until heated through. Sprinkle with paprika and garnish with small spinach leaves, if desired.
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Chicken Fricassee with Parsley Dumplings
3-lb. broiler/fryer chicken, cut up
salt, pepper
paprika
10-3/4-oz. can condensed cream of chicken soup
1 cup milk
2 cups buttermilk baking mix
2/3 cup milk
2 tsp. parsley flakes
1/4 tsp. poultry seasoning
Cut each chicken breast half into halves. Arrange pieces, skin sides up, with meatiest parts to outside edge in 12x71/2" baking dish. Sprinkle with salt and pepper. Sprinkle generously with paprika. Cover with waxed paper and microwave on high for 10 minutes. Skim off fat if necessary. Mix soup and the 1 cup milk; spoon over chicken pieces. Rotate baking dish 1/2 turn. Cover with waxed paper and microwave on high until thickest parts of chicken are done, 8-12 minutes longer. In medium bowl, combine baking mix, milk, parsley and seasoning until soft dough forms. Drop by spoonfuls around edge of dish. Microwave uncovered on high for 3 minutes; rotate dish 1/2 turn. Microwave until dumplings are no longer doughy, 3-4 additional minutes. Serves 6-7.
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Chicken-Fried Steak
from "The All New Good Housekeeping Cookbook"
3/4 cup flour
1-1/2 tsp. salt
1 tsp. paprika
1 tsp. coarsely ground black pepper
1/8 tsp. ground red pepper (cayenne)
six 6-oz. beef cubed steaks
1/2 cup vegetable oil
1/2 cup beef broth
2 cups milk
Preheat oven to 200ºF. Line jelly-roll pan with paper towels. On waxed paper, combine flour, salt, paprika, black pepper and cayenne. Reserve 3 Tbsp. seasoned flour mixture. Coat cubed steaks with remaining mixture, shaking off excess. In 12” skillet, heat oil to 375ºF. Cook steaks, two at a time, 2 minutes; turn and cook 1 minute longer. Transfer to pan to drain and place in oven. Repeat with remaining steaks, transferring each bath to jelly-roll pan in oven after cooking. Discard all but 2 Tbsp. oil from skillet. Reduce heat to medium-high. Stir in reserved flour mixture and cook, stirring, 1 minute. With wire whisk, whisk in broth until browned bits are loosened from bottom of skillet; boil 2 minutes. Place steaks on warm platter and serve with gravy. Serves 6.
Each serving with gravy: 385 calories, 38g protein, 16g carbohydrate, 18g total fat (5g saturated), 103mg cholesterol, 757mg sodium
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Chicken in Citrus Butter Sauce
4 de-boned chicken thighs, cut into bite-sized pieces
2 tsp. peanut oil
1 Tbsp. butter
1/4 tsp. dried rosemary
1/4 tsp. dried thyme
juice of 1 lemon or 2 limes
juice and grated rind of 2 oranges
10 Tbsp. additional butter
Heat peanut oil and single tablespoon of butter skillet over medium heat. When sizzling, sauté the chicken with the rosemary and thyme until golden brown in color, about 10 minutes, making sure to turn while sautéing. Add the lime or lemon juice along with the grated rind and juice from one of the oranges.
Continue cooking, turning occasionally until cooked through, then remove the chicken pieces from pan and keep warm. Deglaze with remaining juice from 1 orange, making sure to scrape pan juices and cooking flavors together. Cut remaining butter portion into small pieces and gradually add them, a few pieces at a
time, to the orange sauce. When the sauce has thickened and has a fairly shiny glaze, remove from heat and pour over the chicken pieces that have been kept warm. Fantastic when served with steamed green beans or lightly stir-fried mixed vegetables with a rice pilaf.
TIP: Having trouble thickening your orange sauce? Just add a bit of cornstarch with a teaspoon of water to form a liquid and add it to the sauce; continue to simmer until attaining your desired consistency.
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Chicken in Tomato-Basil Cream
from www.lhj.com
1 Tbsp. butter or margarine
1/2 cup finely chopped onion
14 oz. can plum tomatoes, coarsely chopped
1/2 cup heavy or whipping cream
1/2 cup thinly sliced fresh basil leaves
1/2 tsp. salt
1/2 tsp. freshly ground pepper
6 boneless skinless chicken breast halves
Heat oven to 450ºF. Heat butter in skillet over medium heat. Add onion and cook until softened, 5 minutes. Increase heat to high; add tomatoes and cook until liquid is almost evaporated, 5 to 10 minutes. Add cream and bring to boil; boil until slightly thickened, 3 minutes. Stir in basil, salt and pepper. Arrange chicken in shallow baking dish; pour sauce on top. Bake 20 minutes. Makes 6 servings.
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Chicken Licken'
6 chicken breasts, can use legs, thighs, etc
3 Tbsp. butter
1 large onion, chopped
1 clove garlic, minced
1-1/2 tsp. salt
2 tsp. paprika
1/2 tsp. ground ginger
1/2 tsp. chili powder
16 oz. can tomatoes, whole
4 oz. can mushrooms, drained
1/2 cup heavy cream
spaghetti, cooked
Rinse chicken parts and pat dry. In skillet, melt butter and brown chicken quickly on both sides. Place chicken in crockpot. Stir together remaining ingredients except cream and spaghetti, pour over chicken. Cover and cook on low setting for 8-10 hours (on high setting 4-5 hours). Just before serving stir in heavy cream. Serve over hot spaghetti.
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Chicken Lickin' Good Pork Chops
recipe by Rival
6 lean pork chops, 1" thick
1/2 cup flour
1-1/2 tsp. salt
1-1/2 tsp. dry mustard
1/2 tsp. garlic powder
2 Tbsp. oil
1 can chicken and rice soup
Dredge pork chops in mixture of flour, salt, dry mustard and garlic powder. Brown in oil in large skillet. Place browned pork chops in crockpot. Add can of soup. Cover and cook on low 6-8 hours (or on high for 3-1/2 hours).
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Chicken Limone
recipe by Lisa
6 boned and skinned chicken breast halves
2 eggs
1/4 cup milk
1 cup flour
1/4 cup butter
1/4 cup olive oil
4 Tbsp. butter
2 lemons
salt and pepper, to taste
1 Tbsp. fresh parsley, chopped
Slice breasts into very thin medallions. In large bowl, beat eggs with milk. Put flour on shallow plate. Heat 1/4 cup butter and oil in heavy skillet. At the same time, dredge chicken in flour, then dip quickly in egg wash. Sauté chicken for a few minutes on each side until golden brown. Transfer chicken to a serving platter and keep warm. Pour off any oils that remain in skillet. Add the 4 Tbsp. of butter to skillet. With wooden spoon, loosen all the particles on the bottom of pan. Raise the heat under the skillet. Squeeze the juice of one lemon into the skillet. Add salt, pepper and chopped parsley. Slice the second lemon. Overlap chicken and lemon slices on serving platter. Pour the sauce on top and serve immediately with hot buttered linguine or noodles.
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Chicken Margarita
3-1/2 lb. chicken
1 Tbsp. ground cumin
1 Tbsp. chili powder
juice of 3 limes
10 cloves garlic, chopped fine
3 Tbsp. olive oil, divided
1/2 cup tequila
1/2 cup water
1 Tbsp. chopped fresh cilantro for garnish
hot cooked rice
Remove skin from chicken; cut into parts. Combine cumin, chili powder, lime juice, garlic and 1 Tbsp. oil in bowl. Marinate chicken in mixture 20 minutes. Heat remaining oil in heavy skillet; brown chicken on all sides. Add marinade, tequila and water. Cover skillet and poach gently until chicken is cooked through, about 25 minutes. Transfer chicken pieces onto platter. Reduce sauce over high heat until of a good coating consistency; pour over chicken. Garnish with cilantro. Serve with rice. Serves 6.
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Chicken Mozzarella
3-4 chicken breasts
3 eggs
Seasoned bread crumbs
1 small can mushrooms
2 cups grated mozarella cheese.
1 can Campbell's chicken broth
Marinate chicken breasts in beaten eggs at least 1 hour. Roll in bread crumbs and brown in butter. Place in glass 9x12 pan. Top with mushrooms and cheese. Pour broth over all. Bake, covered, at 350 for 20 minutes and uncovered for 15-20 min.
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Chicken Mozzarella #2
from Pieri
1 Tbsp. oil
2 Tbsp. grated parmesan cheese
2/3 cup Bisquick
2 tsp. Italian seasoning
1 tsp. paprika
1/4 tsp. pepper
6 large chicken breast halves
2/3 cup chili sauce
3/4 cup mozzarella cheese, shredded
Mix parmesan cheese, Bisquick, Italian dressing, paprika and pepper. Dip the chicken into mixture making sure each piece is well coated. Brush bottom of a 9x13 pan with oil and arrange chicken pieces. Bake 45 minutes at 350ºF. Turn pieces over and brush with chili sauce and sprinkle with shredded mozzarella cheese. Return to oven and bake 5 minutes longer till cheese is melted.
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Chicken Parisienne
from Pieri
1 cup dairy sour cream
1/4 cup flour
6 medium chicken breasts, or chicken parts
salt and pepper to taste
paprika to taste
1/2 cup dry white wine, optional
10 oz. can condensed cream of mushroom soup
4 oz. can sliced mushrooms, drained
Mix flour and sour cream, set aside. Sprinkle chicken breasts with salt, pepper and paprika. Place chicken breasts in crockpot. In a small bowl, mix white wine, mushroom soup and mushrooms until well combined. If you will be cooking on Low, add the sour cream mixture now. Pour mushroom mixture over chicken breasts; sprinkle with paprika. If cooking on Low, cover and cook 6 to 8 hours. If cooking on "High", cover and cook for 2 1/2 to 3 1/2 hours on, adding sour cream mixture in during the last 30 minutes. Serve over rice or noodles.
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Chicken Parmagiana
Recipe by Julee
6 boneless skinless chicken breasts
2 eggs, slightly beaten
1 tsp. salt
1/4 tsp. pepper
3/4 cup Italian bread crumbs
1/2 cup vegetable oil, for frying
15 oz. tomato sauce
1/2 tsp. dried basil
1/2 tsp. garlic powder
1/4 tsp. Italian seasoning
1 Tbsp. butter
1/2 cup shredded Parmesan cheese
8 oz. Mozzarella cheese, shredded
Place each chicken breast between wax paper or plastic wrap and flatten to 1/4" with a rolling pin. Combine eggs, salt, and pepper. Dip chicken breasts into egg mixture, and roll each in breadcrumbs. Brown chicken in hot oil in large skillet; drain on paper towels. Place chicken in a lightly greased 13x9" baking dish. Drain oil from skillet. Combine tomato sauce, basil, garlic powder, and Italian seasoning in skillet. Bring to a boil, and simmer 10 minutes or until thickened. Stir in butter. Pour mixture over chicken, and sprinkle with Parmesan cheese. Cover and bake at 350ºF. for 30 minutes. Uncover and sprinkle mozzarella cheese on top. Bake 10 additional minutes.
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Chicken Parmesan
4 oz. dried fettuccine, cooked and drained
4 skinless, boneless chicken breast halves
milk
1/3 cup italian bread crumbs
1 Tbsp. olive oil
14-1/2-oz. can diced tomatoes with roasted garlic
6 oz. tomato paste
1/4 cup grated Parmesan cheese
fresh basil for garnish
Keep cooked and drained pasta warm. Dip chicken in milk, coat with crumbs. Cook in large skillet in hot oil over medium heat 10 minutes or until no longer pink, turning once. Remove chicken; keep warm. Stir undrained tomatoes, tomato paste and 1/2 cup water into skillet. Simmer 3 minutes or until heated through. Serve sauce over chicken and fettuccine. Sprinkle with cheese; garnish with basil. Serves 4.
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Chicken Parmesan #2
from Carol
6 pieces of chicken breast, pounded about 1/4" thick,( I usually take a half of a chicken breast and then cut it again, so that's it's about the size of the palm of my hand or a little bigger)
2 cups seasoned bread crumbs
water to dip breast pieces in, (Rachel Ray uses lemon juice)
cooked bow tie pasta
marinara sauce
mozzarella cheese (I use shredded)
Dip the chicken pieces in water, then in bread crumbs. Fry in oil, I use olive, until brown. Set aside. Pour Marinara sauce into pan, set chicken pieces on top. Let cook for 5 minutes. Place 2 Tbsp. of shredded mozzarella on top, cook until cheese melts. Serve over Bow Tie Pasta. Serves 6.
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Chicken Parmesan Casserole
2 cups parboiled (converted) long-grain rice
8 green onions, sliced
8 skinless, boneless chicken breast halves (2 lbs.)
1 Tbsp. cooking oil
2 cloves garlic, minced
2 tsp. dried Italian seasoning, crushed
2 Tbsp. cornstarch
4-1/2 cups milk
6 oz. cream cheese, cut up
3 cups loose-pack frozen cut broccoli
1 cup (4 oz.) grated Parmesan cheese
2/3 cup diced fully cooked ham
salt and pepper to taste
1 cup sliced almonds
Cook rice according to package directions, omitting salt. Stir in half the onions. Rinse chicken; pat dry with paper towels. Heat oil in large skillet. Cook chicken, garlic and Italian seasoning in hot oil over medium heat for 8-10 minutes or until chicken is tender and no longer pink, turning once. Remove from skillet; reserve drippings. Cook and stir remaining onions in drippings in skillet until tender. Stir in cornstarch; add milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Reduce heat; stir in cream cheese until nearly smooth. Remove from heat; stir in broccoli, Parmesan and ham. Preheat oven to 350ºF. Spoon rice mixture into two 2-quart square baking dishes. Arrange chicken over rice; sprinkle with salt and pepper. Spoon broccoli mixture over chicken; top with almonds. Bake, covered, about 10 minutes or until heated through. Serves 8.
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Chicken Piccata
from Southern Living magazine
6 chicken breast halves, skinned and boned
1/3 cup flour
1-1/2 tsp. salt
1/4 tsp. pepper
1/4 cup butter, or margarine
1/4 cup lemon juice
1 lemon, thinly sliced
2 Tbsp. chopped fresh parsley
additional parsley, optional
Place each piece of chicken between 2 sheets of waxed paper, and flatten to 1/4" thickness, using a meat mallet or rolling pin. Combine flour, salt and pepper; dredge chicken in flour mixture. Melt butter in a large skillet over medium heat. Add chicken, and cook 3-4 minutes on each side or until golden brown. Remove chicken, and drain on paper towels; keep warm. Add lemon juice and lemon slices to pan drippings in skillet; cook until thoroughly heated. Pour lemon mixture over chicken, and sprinkle with parsley. Garnish with additional parsley sprigs, if desired.
NOTE: For a thicker sauce, more like a lemon "gravy", I do this: Follow recipe but after browning chicken and removing, add a little flour to pan drippings, brown until thickened just right, then add about 1 chicken bouillon cube that has been dissolved in about 1/2 cup hot water. Cook until right consistency then add lemon juice. Pour over chicken.
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Chicken Pomodoro
from "Cuisine at Home"
4 chicken cutlets
2 Tbsp. vegetable oil
1/4 cup vodka
1/2 cup low-sodium chicken broth
2 Tbsp. fresh lemon juice
1/2 cup chopped tomatoes
2 Tbsp. heavy cream
1/3 can minced scallions
Season cutlets with salt and pepper, then dust with flour. Sauté cutlets in oil. (2-3 min on one side. Flip the cutlets over and sauté the other side 1-2 min. with the pan covered) Transfer to a platter; pour off fat from pan. Deglaze pan with vodka (away from heat) and cook until vodka is nearly gone. Add broth and lemon juice. Return cutlets to pan and cook each side 1 minute. Transfer cutlets to a warm plate. Finish the sauce with tomatoes and cream. Heat through, then pour over the cutlets. Garnish with scallions.
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Chicken Potato Bake
from Quick Cooking magazine
1 broiler/fryer chicken (about 3 pounds), cut up
1 lb. red potatoes, cut into chunks
1/2 to 3/4 cup prepared Italian salad dressing
1 Tbsp. Italian seasoning
1/2 to 3/4 cup grated Parmesan cheese
Place chicken in a greased 13x9" baking dish. Arrange potatoes around chicken. Drizzle with dressing; sprinkle with Italian seasoning and Parmesan cheese. Cover and bake at 400º for 20 minutes. Uncover; bake 20-30 minutes longer or until potatoes are tender and chicken juices run clear. Yield: 4 servings.
Julee’s Notes: I followed the basic recipe, but used 4 boneless skinless breasts instead. Since I used skinless chicken, I dipped each piece in egg white, then tossed in seasoned flour to give it a coating. I also used a lot less Italian seasoning than the recipe called for...1 Tbsp. was waaaay too much for only 4 pieces of chicken. Oh, and I used homemade Italian Salad Dressing rather than bottled.
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Chicken Potato Roast
2-1/2 to 3 lb. broiler-fryer chicken
1 medium apple, quartered
1 medium onion, quartered
2 large cloves garlic, quartered
8 medium potatoes
1/2 cup butter, melted
1 tsp. dried thyme leaves
1 tsp. paprika
1/2 tsp. salt
Fold wings of chicken across back with tips touching. Place apple, onion and garlic in body cavity. Tie drumsticks to tail. Place chicken, breast side up, on rack in shallow roasting pan. Cut potatoes crosswise into 1/4" slices, about 3/4 of the way through. Place on rack around chicken. Mix remaining ingredients; brush over chicken and potatoes. Roast uncovered at 375ºF, brushing chicken and potatoes with butter mixture every 30 minutes, until thickest parts of chicken are done and potatoes are tender, 1-3/4 2 hours. Serves 7.
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Chicken Stuffing Bake
from Pieri
1 package of instant stuffing mix, chicken flavored
6 skinless, boneless chicken breasts
1 can condensed cream of chicken soup
1/3 cup milk
1 tsp. chopped fresh or dried parsley
paprika for garnish
Preheat oven to 400ºF. Prepare stuffing mix according to package but do NOT let it stand as directed. In 2 quart baking dish spoon stuffing down center of dish. Leave space on both sides of stuffing to arrange chicken parts. Arrange 3 chicken breasts on each side, overlapping if necessary. In small bowl, combine soup and milk. Stir in parsley. Pour over chicken. Cover with foil, bake 15 minutes. Uncover bake 10 minutes or more until chicken is no longer pink. To serve stir sauce at edges and spoon over chicken. Sprinkle with paprika.
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Chicken Tetrazzini
from the What's for Dinner? message board
1 can cream of mushroom soup
3 cups diced cooked chicken
2 cup chicken stock
1/2 cup chopped onion
1/2 cup white wine
1/2 lb. sliced mushrooms
8 oz. cooked spaghetti
Combine all ingredients in crockpot, except spaghetti. Stir well. Cook on high 1 hour, then on low 6 -8 hours. Serve over spaghetti, sprinkle with grated parmesan cheese.
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Chicken with Lemon Sauce
3 whole chicken breasts, boned, skinned and halved
1/3 cup butter
2 Tbsp. olive oil
salt, pepper
1-1/2 cups unbleached flour
4 Tbsp. butter
juice of 1/2 lemon
4 Tbsp. fresh parsley, chopped
Wash and dry chicken breasts. Pound them flat with a mallet. Melt 1/3 cup butter and the olive oil in large pan. Put flour in plastic bag, drop chicken breasts in to coat. Regulate the heat to moderately high and place chicken breasts in pan. Cook about 3 minutes on each side. When done, salt and pepper them. Transfer to a large platter and put in 250ºF oven to keep warm while you make the sauce. To make sauce: In same skillet, melt 4 Tbsp. butter, scraping up the brown bits in the pan. Remove from the heat and add 4 Tbsp. finely chopped parsley and the juice from 1/2 lemon. Pour the hot sauce over the chicken.
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Chicken with Paprika & Potatoes
from Cooking Light magazine
1/2 tsp. salt, divided
1-1/2 tsp. paprika
1 tsp. Worcestershire sauce
1/2 tsp. dried thyme
1/4 tsp. freshly ground black pepper
four 4-oz skinless, boneless chicken thighs
3 cups thinly sliced red potatoes (about 1 pound)
3/4 cup chopped green bell pepper
1/2 cup chopped onion
2 tsp. olive oil
1 garlic clove, finely chopped
1/3 cup fat-free, less-sodium chicken broth
Combine 1/2 tsp. salt, paprika, Worcestershire, dried thyme and black pepper. Rub over chicken. Combine 1/4 tsp. salt, potatoes, bell pepper, onion, oil, and garlic in a large bowl. Heat a large nonstick skillet over medium-high heat. Add the potato mixture, and cook for 5 minutes, stirring occasionally. Add broth; cover, reduce heat, and simmer for 5 minutes. Uncover; add thighs to pan, nestling them into vegetable mixture. Cover and cook for 20 minutes or until the vegetables are tender and chicken is done.
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Cider-Braised Pork Medallions
3 Tbsp. flour
black pepper
1/4 tsp. salt
15 oz. boneless pork tenderloin, cut into twelve 1" medallions
2 tsp. vegetable oil
1/2 cup apple cider
1 Tbsp. cider vinegar
1 tsp. grated lemon zest
In gallon-size ziploc bag, combine flour, 1/2 tsp. pepper and the salt; add 2 or 3 pork medallions. Seal bag; shake to coat. Transfer pork to plate; repeat with remaining medallions. In large nonstick skillet, heat oil; add pork. Cook over high heat, turning once, 1-2 minutes on each side, until lightly browned. Reduce heat to low; add cider. Simmer, covered, 20 minutes, until pork is cooked through and tender. With slotted spoon, transfer pork to large platter; set aside and keep warm. Add vinegar and lemon zest to cider. Increase heat to high; bring liquid to a boil. Cook, stirring occasionally, 5 minutes, until slightly thickened; season with pepper to taste. Just before serving, pour cider mixture over pork. Serves 4.
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Citrus-Simmered Steak
from Carrie
2 lb. round steak
1/2 cup drained mushrooms and stems
1 medium onion sliced
2 Tbsp. catsup
1 Tbsp. soy sauce
1 Tbsp. lemon juice
1/2 tsp. salt
1/4 cup water
1 Tbsp. cornstarch
Cut round steak into pieces to fit in the crockpot. Put the steak in the pot. Mix together all other ingredients and pour over the steak. Cover and cook on high for about 4 hours or until the meat is done.
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Classic Roast Chicken
1 stalk celery
3-1/2 lb. roasting chicken
1/2 tsp. dried thyme
1/2 tsp. salt
1 Tbsp. butter, divided
1 onion, quartered
Preheat oven to 475ºF. Slice celery. Sprinkle inside cavity of chicken with thyme and salt; add 1 tsp. butter, sliced celery and onion. Rub outside of chicken with remaining butter. Tuck wing tips under back of chicken. Place breast side-down on rack in roasting pan. Add enough water to cover bottom of pan. Roast 10 minutes. Reduce temperature to 375ºF. Roast 20 minutes longer. Turn breast side-up. Roast until chicken is browned, about 30 minutes longer. Serves 4.
Variation: Substitute a whole boned turkey breast for the chicken if you prefer white meat.
NOTE: Save washing another pan. Make gravy to accompany the chicken directly in the roasting pan. Stir 1 Tbsp. flour for each cup of pan juices and a small amount of water into the roasting pan. Cook over medium-high heat, stirring continually, until thickened.
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Coffee Pot Roast
from Carrie
2-3 lb. pot roast
4 carrots, peeled and diced
2 cups potatoes, peeled and diced
1 cup canned diced tomatoes
1 cup brewed black coffee
1 cup water
Place diced vegetables in crockpot. Add beef. Add all other ingredients including salt and pepper to taste. Cover; cook on Low 8-10 hours.
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Country Ham Baked in Cider
12-15 lb. smoked country ham
1 gallon apple cider
2 tsp. ground cloves
1/2 cup light brown sugar
1 tsp. dry mustard
Scrub ham thoroughly with stiff brush. Place ham in large, deep pan such as a roasting pan and cover completely with cold water. Let soak for at least 12 hours or as long as 24. Preheat oven to 325ºF. Remove ham from pan and discard water. Place ham, fat side up, baking in pan. Cover completely with mixture that is equal amounts apple cider and water. Place pan on lowest rack in preheated oven and cook 2 hours. Do not allow liquid to exceed a quiet simmer; if it starts to boil, reduce oven heat to 300ºF. (Too high a heat will toughen cured meat.) Turn ham over and cook another 2 hours (20-25 minutes per pound total cooking time) or until instant-read thermometer registers 170ºF. Remove ham from oven but leave in the cider-water overnight. The next day, preheat oven to 425ºF. Discard cider-water and remove skin from ham. Sprinkle ground cloves over fat. Blend brown sugar with mustard, adding enough apple cider to make a thick paste. Brush paste over top of ham and bake 20-25 minutes, until ham has a golden glaze. Allow to cool. To serve, slice ham very thin and arrange on large platter. Serves 15-20.
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Country Pork Chops
from "Gooseberry Patch: A Pinch of This, A Dash of That"
Crystal Lappie, Gooseberry Patch
4-6 pork chops
16-oz. box herb stuffing mix
1/2 cup butter, melted
Place pork chops in a shallow baking dish and bake uncovered at 250ºF. for one hour. Prepare herb stuffing mix according to box directions. Remove cooked pork chops from oven and layer the stuffing mix on each pork chop, spoon on melted butter. Place back in oven for additional 15-20 minutes. Serves 4-6.
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Country Roast
from "Gooseberry Patch: A Pinch of This, A Dash of That"
Sandy Peterson, Glen Ellyn, IL
3-lb. beef roast
1 pkg. onion soup mix
10-3/4 oz. can cream of mushroom soup
Place roast on heavy foil. Sprinkle dry soup mixture over roast, spread mushroom soup over top. Wrap tightly with foil. Bake at 325ºF. in roasting pan for 3-1/2 hours. To prepare gravy, add milk to pan drippings, stir well and heat through.
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Country-Style Chicken Kiev
from "Best Recipes from the backs of Boxes, Bottles, Cans and Jars"
1/2 cup fine dry bread crumbs
2 Tbsp. grated parmesan cheese
1 tsp. basil leaves
1 tsp. oregano
1/2 tsp. garlic salt
1/4 tsp. salt
2/3 cup butter (do not substitute margarine)
4 boneless skinless chicken breast halves, about 1-1/2 lbs
1/4 cup white wine or apple juice
1/4 cup chopped green onions
1/4 cup chopped fresh parsley
Heat oven to 375ºF. Combine bread crumbs, Parmesan cheese, basil, oregano, garlic salt and salt. Dip chicken breasts in melted butter, then coat with crumb mixture; reserve remaining melted butter. Place chicken in an ungreased baking dish. Bake for 40-50 minutes, or until chicken is fork tender. Meanwhile, add wine, green onion and parsley to reserved melted butter. When chicken is golden brown, pour butter sauce over chicken . Continue baking for 3 to 5 minutes or until sauce is heated through. Serve with sauce spooned over chicken.
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Country-Style Crockpot Ribs
from Teri
4 lbs. country-style pork ribs
1-1/2 cups BBQ sauce, divided
1/2 cup apricot jam
1 Tbsp. soy sauce
Place ribs in crockpot. Combine 3/4 cup BBQ sauce, jam and soy sauce and pour over ribs. Cover and cook for 8 to 9 hours. Fifteen minutes before serving, add remaining BBQ sauce.
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Country-Style Meatballs
from Amanda
2 lb. meatballs (homemade or frozen)
2 cans cream of mushroom soup ( I use lowfat)
1 soup can buttermilk ( I use lowfat)
1 soup can milk ( I use skim)
2 tsp. Worcestershire sauce
Heat oven to 350ºF. Grease casserole dish. Layer meatballs on bottom (I use the frozen and do this with them frozen). Mix soup, milks and sauce. Pour over meatballs and bake about 45 minutes or until bubbly. Serve over rice or egg noodles.
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Cranberry Pork Chop Bake
from “Casseroles,” by Christie Katona and Thomas Katona
8 pork chops, 1/2” thick
15 oz. can whole berry cranberry sauce
grated zest and juice of 2 oranges
Heat oven to 425ºF. Spray a shallow 2-quart casserole with nonstick cooking spray. Place chops in bottom. In small bowl, combine cranberry sauce, orange juice and zest. Bake 30-40 minutes or until chops are glazed and meat is cooked through. Serves 4-6.
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Cranberry Pork Roast
from the What's for Dinner? message board
3 lb. pork roast
16 oz. can whole berry cranberry sauce
1/2 cup cranberry juice
2 tsp. dry mustard
1/4 to 1/2 tsp. ground cloves
Put roast in crockpot. Mash in a bowl the cranberry sauce, stir in remaining ingredients. Pour over roast. Cover and cook on low 7-9 hours. To make gravy from the juice, skim fat, mix 2 Tbsp. cornstarch and 2 Tbsp. cold water together. Add to skimmed juice and boil until thickened.
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Creamy Lemon-Garlic Chicken & Shrimp Over Linguine
recipe by Linda W.
1 boned and skinned chicken breast half
1/2 lb medium shrimp, 24-30 count
salt and freshly ground black pepper, to taste
1 Tbsp. olive oil
2 tsp. minced garlic
1 Tbsp. fresh lemon juice, or more to taste
2/3 cup fat-free half and half
2 tsp. flour, or more as needed
1/2 lb linguine, cooked and drained
freshly grated Parmesan cheese, for sprinkling
Cut chicken into strips and set aside. Peel and devein shrimp; rinse and drain well. Sprinkle some kosher salt and grind some pepper over chicken strips and shrimp. Heat olive oil in nonstick skillet and add minced garlic. Sauté over medium-high heat for about 30 seconds. Add chicken and lemon juice and cook until chicken is almost white and cooked. Add shrimp, stirring often, until shrimp is pink and chicken is fully cooked. Using a slotted spoon, remove chicken and shrimp. Add fat-free half and half and cook over medium heat, stirring constantly, until slight reduced, adding flour as needed to slightly thicken sauce. Return chicken and shrimp to sauce to warm; pour skillet contents over cooked linguine and sprinkle with Parmesan cheese as desired.
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Crispy Baked Chicken
1 broiler-fryer chicken, cut up
9 oz. bag potato chips, crushed fine
1/4 cup butter
Melt butter. Dip chicken pieces in butter, then roll in potato chip crumbs. Arrange in single layer on baking sheet and bake at 400ºF for 1 hour or until done.
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Crispy Chicken Cutlets
from Taste of Home magazine
4 boneless skinless chicken breast halves
1 egg white
3/4 cup finely chopped pecans
3 tbsp. all-purpose flour
1/4 tsp. salt
1/4 tsp. pepper
1 tbsp. butter or margarine
1 tbsp. vegetable oil
Flatten chicken to 1/4" thickness. In a shallow bowl, lightly beat egg white. In another shallow bowl, combine pecans, flour, salt and pepper. Dip chicken in egg white, then coat with pecan mixture. In a large skillet, brown chicken in butter and oil over medium heat for 4-6 minutes on each side or until juices run clear. Yield: 4 servings.
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Crispy Garlic & Herb Chicken
recipe by Linda W.
2 chicken breast halves
1 cup 1% low-fat milk
1 Tbsp. lemon juice, or more as needed
1 cup Japanese panko crumbs
1/2 package Lipton's Savory Garlic and Herb soup mix
1/2 tsp. freshly ground black pepper
1 Tbsp. dried parsley
cooking spray
Combine milk and lemon juice, stirring to mix. Let stand for about 5 minutes until thickened to make "buttermilk". (Can substitute vinegar for lemon juice.) Pour over chicken pieces in a Ziploc bag, close bag, and let sit in fridge for at least an hour; up to 8 hours Preheat oven to 350ºF. Remove chicken from fridge. Spray a shallow baking dish with cooking spray and set aside. Combine panko crumbs, soup mix, pepper, and dried parsley in a shallow dish. Remove chicken from buttermilk mixture, draining well. Dip each piece into panko crumb/dried soup mixture, turning to coat well. Place chicken in the baking dish, sprinkle with more of the crumb mixture, and bake in 350ºF. oven for 40-50 minutes, or until juices run clear and topping is browned.
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Crispy Lemon-Tarragon Chicken
recipe by Linda W.
2 boned and skinned chicken breast halves
1/2 cup plain low-fat yogurt
1/2 Tbsp. fresh lemon juice
1 tsp. fresh lemon zest
1/2 tsp. dried tarragon
1/8 tsp. freshly ground black pepper
1/2 tsp. sugar
3/4 cup Japanese panko bread crumbs
1/2 tsp. kosher salt
Combine yogurt, lemon juice, zest, tarragon, pepper, and sugar until well blended. Pour over chicken breasts in a Ziploc bag, seal shut, and squish chicken around in bag to fully coat with yogurt mixture. Marinate in fridge for at least 4 hours. Preheat oven to 375ºF. On a plate, combine panko bread crumbs and salt. Remove chicken from yogurt mix, letting any excess drip off, and dip into the bread crumb mix, making sure to cover well with the bread crumbs. Place in a glass pie plate that's been sprayed with cooking spray. Sprinkle any remaining breadcrumbs over top of chicken, and bake in preheated oven for 30-40 minutes, or until chicken is done and topping is lightly browned.
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Crispy Oven Chicken
from Southern Living magazine
2 cups crushed cornflakes cereal
1 tsp. dried Italian seasoning
1 tsp. salt
1/2 tsp. coarsely-ground black pepper
1/2 tsp. paprika
1/2 cup egg substitute
1/4 cup Dijon mustard
4 boneless skinless chicken breasts, (4 oz ea)
Stir together first 5 ingredients. Whisk together egg substitute and mustard until well blended. Coat all sides of chicken with egg mixture, and dredge in cornflakes mixture. Arrange chicken on a lightly greased wire rack on a baking sheet. Bake at 350ºF. for 20 to 25 minutes or until chicken is done. This recipe yields 4 servings.
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Crockpot Apple-Glazed Roast Pork
4 pound pork loin roast, trimmed
1/4 cup apple juice
salt and pepper to taste
3 Tbsp. firmly packed brown sugar
1 tsp. ground ginger
6 medium baking apples, quartered
Rub roast with salt and pepper. Brown port roast under broiler to remove excess fat; drain well. Place apple quarters in bottom of crockpot. Place roast on top of apples. Combine apple juice, brown sugar, and ginger. Spoon over top surface of roast, moistening well. Cover and cook on LOW 10-12 or until done. Serves 8.
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Crockpot Bacon Chicken Breasts
from Carrie
6 boneless chicken breasts (frozen)
12 slices raw bacon
1 can condensed cream of chicken soup
1 box stuffing mix
6 slices Swiss cheese
Spray crockpot with cooking spray. Place box of stuffing mix on bottom, add flavor packet. Wrap each frozen breast with 2 slices of bacon. (You can use Canadian bacon slices too for this). Place on top of stuffing mix (this is still dry at this point). Pour can of soup over top chicken. Cook on LOW all day (7-10 hours) or HIGH of 5-7 Hours. 15 minutes before serving place cheese slices on top to melt. No other liquids are needed. The chicken is frozen and quite moist because of that. The soup is right from the can, you don't mix it up or do anything to it. The stuffing is any brand, the bread and the flavor packet.. not made up ahead. The moisture from the chicken creates a perfect stuffing.
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Crockpot Barbecue Pork Chops
from Carrie
2-4 lbs. pork chops
1 bottle barbecue sauce
4-5 carrots
Slice carrots very thinly. Place in bottom of crockpot. Layer pork chops with barbecue sauce between layers. Pour in rest of sauce in. Cook on low 8 hours.
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Crockpot Barbecued Beef
from "Recipe Hall of Fame Quick and Easy Cookbook"
3-4 lb. roast
24-oz. bottle ketchup
1/3 cup barbecue sauce
1/2 cup chopped onion
1/4 cup brown sugar
salt, pepper, chili powder to taste
Trim all fat from roast. Pay dry and place in crockpot. Mix all other ingredients and pour over roast. Cook on low 10-12 hours. Shred with 2 forks.
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Crockpot Barbecued Pot Roast
from Rachael
2-3 pounds chuck roast, bottom or top round
1 tsp. salt
1/2 cup tomato paste
24 peppercorns
1 whole clove garlic, minced
1 small onion, chopped
1 tsp. Worcestershire sauce
Sprinkle salt over the roast and place in crockpot. Mix minced garlic with tomato paste and spread over meat; imbed peppercorns into paste; top with onions and Worcestershire sauce. Cover and cook on LOW 8-10 hours. Serve meat with accumulated gravy and mashed potatoes. Yield: 4 servings.
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Crockpot BBQd Chicken
1 whole chicken, cut up
barbecue sauce to cover chicken
Place chicken in crock pot; pour sauce over. Mix lightly. Cook on low heat 6-8 hours or until chicken is done. Serve over rice or hot cooked noodles.
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Crockpot BBQ Pork with Pineapple
2-3 lb. boneless pork roast
15-16 oz. can crushed pineapple (don't drain liquid)
1 cup ANY bottled red BBQ sauce (or your own homemade version)
1/2 tsp. black pepper (optional)
Cook on LOW in crockpot for about 6-8 hrs. When pork is thoroughly cooked, shred or chop it into small pieces, then mix thoroughly with the cooked pineapple and sauce left in the crockpot. You can add more BBQ sauce if you wish. Make sure entire mixture is coated and heated through, and serve on buns or rolls or stuffed inside pita pockets. You can leave the shredded pork mixture in the crockpot on low for a few hours longer if you wish to serve this at a buffet or a party.
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Crockpot Beef Boogie Woogie
from Gail
1-10 3/4 can cream of mushroom soup
1/2 cup red wine
1 packet beef onion soup mix
1/2 tsp. dried thyme
2 pounds stew meat
8 oz. fresh mushroom, sliced
8 oz. baby carrots
Mix sauce ingredients in crockpot. Add meat, carrots, and mushrooms, and stir. Cook on high 4-6 hours or low for about 8 hours. Before serving add in 1 Tbsp. cornstarch mixed with 1/4 cup water. Serve over noodles or rice.
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Crockpot Beef Stroganoff
from "Better Homes and Gardens Crockery Cookbook"
1-1/2 lbs. beef stew meat, cut into 1" cubes
1 pkg. baby carrots
2 onions, chopped
2 cloves garlic, minced
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. dried thyme
1/4 tsp. pepper
1 bay leaf
1-1/2 cups beef broth
1/2 cup apple juice
8-oz. carton sour cream (low fat is fine)
1/2 cup flour
1/4 cup water
Combine all but sour cream, flour and water in a 3-1/2 quart slow cooker. Cook on low heat for 8-10 hours (high for 4-5 hours). Discard bay leaf. Combine sour cream, water, and flour in medium bowl and mix well, using a whisk. Add 1 cup of the hot liquid from the crockpot to the sour cream mixture and stir until combined. Return this mixture to the crockpot and stir well. Cover crockpot and cook on high for 30 minutes until thickened and bubbly. Serve over hot cooked egg noodles.
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Crockpot Beef Stroganoff #2
from Lisa
1 lb. stew meat
1 can cream of mushroom soup
4 oz. can mushrooms
1 8 oz sour cream
1 pkg. egg noodles
Put the first three ingredients on low in the crockpot for 6 to 8 hours. While cooking noodles, add sour cream to mixture in crockpot. Serve over noodles. Serves 4.
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Crockpot Beef Stroganoff #3
from Carrie
3 lb beef cubed
2 cans cream of mushroom or 1 each of mushroom and celery
1 pkg. Lipton's Onion dip mix
Do not add any more liquid. Do not leave any out. This makes its own gravy. Put in crockpot. Stir. Cook on low 8 hrs. Can go longer if needed. Serve over rice or noodles. Easy and tastes good.
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Crockpot Beef Tips
from Kimmie
1 lb steak tips cut into pieces
1 package baby bella mushrooms
2 green peppers diced
1 Vidalia onion diced
1 packet zesty Italian dressing
1 can fat free beef broth
1/4 cup balsamic vinegar
2 Tbsp. Worcestershire sauce
Put it all in the crock and cook on low 6 hours. I put it in at 10, shut it off at 4:30 and left it in the crock until dinner at 6pm. Served with egg noodles, and steamed broccoli. Delicious!
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Crockpot Cheddar Meatloaf
from Lisa
1 large egg
3/4 cup milk
4 oz. cheddar cheese, shredded
1/2 cup instant oatmeal
1/2 cup chopped onion
1 tsp. salt
1 pound ground beef
1 1/2 cups ketchup, divided
1/2 cup brown sugar, packed
1 1/2 tsp. prepared mustard
In a bowl, beat the egg and milk. Stir in 1/2 cup ketchup, cheese, oats, onion and salt. Add beef and mix well. Shape into loaf and place in crockpot. Combine remaining ketchup, brown sugar and mustard; spoon over loaves. Cook in crock for 6-8 hours.
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Crockpot Chicken & Dumplings
from Carrie
3 pounds chicken, cut up
1/2 cup chicken bouillon broth
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. poultry seasoning
3 stalks celery, cut in 1" pieces
3 small carrots cut into 1" pieces
2 cups packaged biscuit mix
3/4 cup milk
1 tsp. parsley flakes
Wash chicken pieces; cut away excess fat. Place raw chicken pieces in crock with largest bony pieces on bottom. Add bouillon broth; sprinkle chicken with salt, pepper, poultry seasoning. Add celery and carrots on top. Cover. Place crock into outer shell; cook. For 3-1/2 quart: Cook on Low setting, 8 to 10 hours or High setting 4 to 4-1/2 hours. For 5-1/2 quart: Cook on Low setting, 6 to 8 hours or High setting, 3 to 3-1/2 hours. Combine biscuit mix, milk, parsley flakes; stir until just moistened. Drop dumpling mixture by spoonfuls (about 8) over steaming chicken; cover, cook on High setting 30 minutes in 3-1/2 quart; 15 to 20 minutes in 5-1/2 quart. (Do not remove the cover during the steaming of the dumplings). Serve immediately - when dumplings are at their best. Makes 4 servings.
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Crockpot Chicken & Noodles
from Kris
4 chicken breast, skinned and de boned then cut into strips
1 can cream of chicken soup
1 can cream of mushroom soup
1 tsp. sugar
1/4 cup flour
1/2 tsp. garlic powder
8 oz. sour cream
1 package egg noodles, cooked and drained
Place chicken in bottom of crockpot. Combine soups, sugar, and garlic powder and pour over chicken. Cover and cook on high 3 to 4 hours or on low for 7 to 9 hours. Combine flour and sour cream and stir into cooked chicken mixture. Continue cooking 25 to 30 minutes or until thickened. Serve over noodles cooked according to package directions.
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Crockpot Chicken & Potatoes Dinner
from Carrie
1/4 cup chopped green peppers
1/2 cup chopped onions
1-1/2 cups diced Velveeta cheese
7-8 medium potatoes, sliced
salt and pepper to taste
1 can cream of celery soup
1 soup can milk
3-4 WHOLE boneless, skinless chicken breasts
Place layers of green peppers, onions, cheese and potatoes with salt and pepper in bottom of slow cooker. Place chicken breasts on top, sprinkle with salt. Combine soup and milk and pour into slow cooker, pushing meat into liquid. Cover and cook on HIGH 1 1/2 hours. Reduce temperature to LOW and cook 3-4 hours. Test that potatoes for softness. If not fully cooked tests again about an hour later.
Carrie's Note: I make this on LOW all day long with no problems. I also use frozen chicken so it doesn't get too dry.
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Crockpot Chicken Breasts
from Julie
Small onion, sliced
5-6 chicken breasts or thighs
1/4 cup brown sugar
1 tbsp. soy sauce (I used teriyaki in a pinch)
1/2 cup ketchup
1/4 cup water or orange juice
Place onion slices in bottom of crockpot, layer chicken over onions. Combine remaining ingredients and pour over the chicken. (Don't add a lot of liquid, chicken will make it's own juices). Let cook on High 5-6 hours or on Low 8-9 hours. Serve over rice or noodles.
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Crockpot Chicken Cacciatore
from slowcooker@yahoogroups.com
15 oz. tomato sauce, Italian style preferred
10 oz. fresh mushrooms, sliced Italian seasoning, to taste
4 chicken breast halves without skin
1/2 cup marsala wine, optional
8 oz. pasta, cooked al dente
onion powder, to taste
freshly ground black pepper, to taste
seasoned salt, to taste
garlic powder, to taste
1/2 to 1 lb. baby carrots
Spray crockpot liner with non-stick cooking spray for easy clean-up. Place carrots into bottom of crockpot. Place chicken on top of carrots. Sprinkle generously with seasonings. Put mushrooms on top of chicken. Pour tomato sauce and wine over the top Cook on High for about 1 hour (if you're home to do this-- otherwise, just cook on low for about 8 hours). Then cook on low for 5 to 6 hours. If dish will not be served until later, remove chicken and refrigerate. You can let sauce continue to cook on low for several hours. About 15 minutes prior to serving, turn temp back up to high and return chicken to pot.
NOTE: Noodles can be added to the finished recipe as long as they are slightly under-cooked. This will keep for about 1 hour on low temp before getting too mushy.
5 Weight Watchers points per serving
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Crockpot Chicken Friccassee
from Lynda
1 can reduced fat cream of chicken soup
1/2 soup can water (or skim milk)
1/2 cup chopped sweet onions
1 tsp. sweet paprika
1 tsp. lemon juice
2 tsp. fresh rosemary, snipped
2 tsp. fresh thyme, crushed
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
4 skinless boneless chicken breasts (can be frozen)
Nonstick cooking spray
Chive Dumplings:
3 Tbsp. reduced fat shortening
1 1/2 cup flour
2 tsp. baking powder
3/4 tsp. kosher salt
3 Tbsp. fresh, chopped chives (or 2 Tbsp. dried chives)
3/4 cup skim milk or low fat buttermilk
Spray crockpot with nonstick cooking spray. Place chicken in crockpot. Mix remaining ingredients together and pour over chicken. Cover and cook on LOW 6-8 hours. About 1 hour before serving prepare dumplings: Mix dry ingredients and shortening. Add chives and milk, combine well. Drop by teaspoonful onto hot chicken and gravy. Cover and cook on HIGH for 45 to 60 minutes. Serve over hot, cooked no-yolk noodles.
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Crockpot Chicken, Gravy & Stuffing
from Carrie
4 boneless skinless chicken breasts
4 slices Swiss cheese
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup chicken broth
1/4 cup milk
2 cups Pepperidge Farm Herb Stuffing Mix
1/2 cup melted butter
Salt and pepper to taste
Season chicken breasts with salt and pepper and place chicken breasts in crockpot. Pour chicken broth over breasts. Put one slice of Swiss cheese on each breast. Combine both cans soup and milk. Cover chicken breasts with soup mixture. Sprinkle stuffing mix over all. Drizzle melted butter on top. Cook on low for 8-10 hours.
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Crockpot Chicken in Gravy
3 boneless skinless chicken breasts
10-3/4 oz. can cream of chicken soup
1/4 cup water
1 cup sliced carrots
1/3 cup chopped onions
1/2 cup chopped red sweet peppers
1/2 cup green peas
1 Tbsp. dried parsley
1/2 tsp. paprika
1/2 tsp. dried thyme
1/8 tsp. black pepper
Mix soup and water, add veggies, mix well. Place chicken on top. Cook on low in crockpot about 5-6 hours, or until chicken is done. Serve hot over cooked rice, cooked noodles, or mashed potatoes.
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Crockpot Country Chicken
6 carrots, sliced
6 celery stalks, sliced
1 whole roaster or fryer chicken (3-4 pounds) or 8-10 pieces or 8 boneless, skinless breast halves
1 can cream of chicken soup, undiluted (or cream soup substitute)
1 envelope dry onion soup mix
1/3 cup white wine (or chicken stock) and 2 Tbsp. cornstarch
Slice vegetables and place at bottom of crockpot. Arrange chicken on top of vegetables. Season with pepper if desired. Spread undiluted soup over chicken. Sprinkle with dry onion soup mix. DO NOT ADD ANY WATER. Cover and cook on HIGH 3-4 hours, or LOW 6-8 hours, until chicken is done. Stir several times. Thirty minutes before serving, mix together the wine and cornstarch until smooth. Remove cover and pour over chicken and stir well. Leave cover off, as this will help sauce to thicken. Stir again and serve over white rice or mashed potatoes. 6-8 servings.
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Crockpot Creamy Italian Chicken
from Carrie
2 lbs. boneless, skinless chicken breasts
1/4 cup butter or margarine, melted
4 oz. cream cheese and chives
10-3/4 oz. can golden cream of mushroom soup
0.7-oz. pkg. Italian dressing mix
1/2 cup water or white wine
angel hair pasta
Cut chicken breasts into strips and put chicken strips into slow cooker. In a separate bowl, mix melted butter or margarine, cream cheese, soup and Italian dressing mix together. Pour mixture over chicken strips and add in white wine or water. Cook on Low for 6 to 8 hours. Serve over cooked angel hair pasta. Serves 4-6.
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Crockpot Easy Roast Beef
2 lb. lean beef roast (rump, top round, sirloin tip)
1 pkg. dry onion soup mix (any brand)
1 cup water
pepper to taste
Mix onion soup mix and water; pour in crockpot. Add beef roast. Baste with soup mix. Cook on low about 8 hours or until tender. Slice when cooled slightly. Makes its own "au jus."
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Crockpot Garlic-Brown Sugar Chicken
from Frozen-assets@yahoogroups.com
1-2 pounds chicken pieces
1 cup brown sugar, firmly packed
2/3 cup white or apple cider vinegar
1/4 cup lemon-lime soda (diet is fine)
1-3 Tbsp. minced garlic
2 Tbsp. soy sauce
1 tsp. pepper (regular black or cayenne)
Place chicken pieces in crockpot. Mix remaining ingredients, pour over chicken. Cook on LOW setting 6-8 hours. Serve over rice or noodles.
NOTE: I used a whole chicken, then cut it up after it cooked (actually it fell apart and then served with rice).
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Crockpot Hawaiian Pork
3 lb boneless pork loin or sirloin roast, rolled and tied
6 whole cloves
1/2 tsp. nutmeg
1/4 tsp. paprika
1/4 cup catsup
2 Tbsp. orange juice
2 Tbsp. honey
1 Tbsp. soy sauce
2 tsp. lemon juice
1/2 tsp. Kitchen Bouquet
Place roast on rack and broil 15 to 30 minutes, or until brown. Stud meat with cloves. Place roast in Slow Cooker on a meat rack. Sprinkle with nutmeg and paprika. Stir together catsup, orange juice, honey, soy sauce, lemon juice and Kitchen Bouquet. Pour over roast. Cover and cook on Low 10 to 12 hours. (High 4 to 6 hours) Remove meat from slow cooker. Thicken juices with 1-1/2 Tbsp. cornstarch and 2 Tbsp. water. Cook on High until thickened.
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Crockpot Herb Pork Roast
4 large garlic cloves, quartered
5 pounds pork roast, boneless
1 tsp. salt
1 tsp. ground thyme
1/2 tsp. sage
1/2 tsp. ground cloves
1 tsp. grated lemon rind
1/2 cup water
3 Tbsp. cornstarch, optional
3 Tbsp. water, optional
Cut 16 small pockets into roast and insert garlic pieces. In a small bowl combine salt, thyme, sage, cloves and lemon rind. Rub mixture into roast. Pour 1/2 cup water into crockpot then add the roast. Cook on low for 9-10 hours. Juices may be thickened for gravy if desired by dissolving the cornstarch in the water. Then set control to high and stir slowly until juices thicken. Serves 8.
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Crockpot Island Kielbasa
from Diane
2 lb. kielbasa, cut into 1/2" pieces or chunks
2 cups ketchup
3/4 cup sugar
1-20-oz. can pineapple chunks and the juice
1/2 green pepper, chunked
2 Tbsp. dried minced onion flakes, optional
hot cooked rice to serve 6-8
Simply combine all, gently stirring to as not to break up the pineapple and cook in the crockpot on Low for 5-6 hours. Serve over hot cooked rice. Serves 6-8.
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Crockpot Kalua Pork
from Dana
1 lean pork butt
2-3 Tbsp. liquid smoke
2 Tbsp. rock salt
Place pork in crockpot. Drizzle with liquid smoke and sprinkle with rock salt. Cover and cook on High for 5-6 hours until meat is fork tender. Remove from crock to a large platter and shred.
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Crockpot Lemon-Garlic Chicken
from Carrie
2 pounds chicken breast halves
1 tsp. dried oregano leaves, crushed
1/2 tsp. seasoned salt
1/4 tsp. pepper
2 Tbsp. butter or margarine
1/4 cup water
3 Tbsp. lemon juice
2 cloves garlic (more or less to taste), minced
1 tsp. chicken bouillon granules
1 tsp. minced fresh parsley
Remove skin and excess fat from chicken; rinse and pat dry. In small bowl, mix oregano, seasoned salt and pepper; rub into chicken, using all of the mixture. In a large skillet over medium heat, brown chicken in butter. Transfer chicken to a slow cooker. Place water, lemon juice, garlic and bouillon granules in skillet. Stirring over medium heat, bring to a boil, loosening browned bits from bottom of skillet. Pour over chicken. Cover and cook on high for 2-1/2 to 3 hours or on low for 5 to 6 hours or until chicken is almost tender. Add parsley and baste chicken. Cover and cook on high for 15 to 30 minutes or until chicken is tender and juices from chicken run clear when cut along bone in thickest portion. Serve with rice pilaf.
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Crockpot Maple Country Ribs
3 lb. country-style pork ribs, western style work too
1 cup maple syrup
1/2 cup applesauce
1/4 cup ketchup
3 Tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. ground cinnamon
Mix everything in your crockpot and cook on low 6-8 hours.
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Crockpot Pepsi Pork
from Shawn
4 lb pork tenderloin
1 can Pepsi (do not use diet)
1/2 cup Sweet Baby Ray's barbecue sauce
1 pkg. Lipton onion soup mix
2 cloves garlic
Place tenderloin in crockpot mix rest of ingredients and pour over tenderloin. Cook on low for 8 to 10 hours. After tenderloin has cooked about 4 hours add cut up sweet potatoes, celery and carrots. When done, remove veggies to warm platter and thicken sauce with cornstarch for gravy.
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Crockpot Pork Roast
1-1/2 to 2 lbs. lean boneless pork loin
1/2 cup finely chopped apple
1/2 cup finely chopped onion
1/2 cup apple juice
1/2 tsp. ground sage
1/2 tsp. ground thyme
1/2 tsp. seasoned salt
1/2 tsp. paprika
dash of black pepper
Mix dry spices in a bowl and rub over roast. Pour juice in bottom of crockpot and set roast in it. Sprinkle chopped apples and onion over top of roast. Cook on HIGH for 4-5 hours. Pork should be very tender when done. Delicious on hard rolls or buns.
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Crockpot Roasted Chicken
4-lb. chicken
1 tsp. paprika
1/2 tsp. dried thyme leaves
1/2 tsp. dried basil
1/2 tsp. Beau Monde seasoning
1/2 tsp. seasoned salt
1/2 tsp. garlic powder
1/2 tsp. pepper
1 Tbsp. olive oil
Remove giblets from chicken. Remove as much fat and skin as possible. Rinse and drain chicken; pat dry inside and out with paper towels. Mix all seasonings with olive oil to make paste. Spread a little of the seasoning paste inside cavity of chicken. Place chicken, breast side up, in crock pot. Spread remaining seasoning over top of chicken. Cover and cook on high heat setting 3 to 3-1/2 hours (6-1/2 to 7-1/2 hours on low), or until chicken is cooked through and juices run clear. Cut into pieces and serve immediately. Or cool slightly, remove chicken from bones, and use in pastas, salads or casseroles. If not using boned chicken immediately, refrigerate and use within a day or two. Reserve juices in bottom of crock pot, if desired. Chill and remove the fat, then use in making soup, sauces. etc. Serves 4.
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Crockpot Salisbury Steak with Gravy
from Rachael
2 pounds lean ground beef
1/2 to 1 package dry beefy onion soup mix
1 small onion, sliced thinly
4 oz. can whole button mushrooms, drained
flour seasoned for with garlic powder and pepper, to taste, for dredging
margarine or butter
water
In mixing bowl, combine ground beef with garlic powder and pepper, to taste. Form into 16-20 small hamburger patties. Dredge in seasoned flour; shake off excess. In non-stick fry pan, melt a couple of tsp. of butter or margarine. Brown patties on both sides. Add to crockpot. Add onion slices to nonstick skillet and cook until just tender. Scrape pan and add to crockpot. Mix soup mix with water, to taste. Pour over patties in crockpot. Cut button mushrooms in half. Add to crockpot. Set crockpot on LOW heat and cook 4-5 hours. Stir once or twice during cooking to distribute gravy. Add a bit of Gravy Master if desired to give a little deeper brown color. Serves 4-5.
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Crockpot Sausage & Apples
from Lynda
2 lb. turkey kielbasa, sliced (used, Hillshire Farms)
1/4 cup light brown sugar
1 large Vidalia onion, chopped
2 Tbsp. Brummel and Brown Yogurt Spread, optional
1/8 tsp. pepper
4 Granny Smith apples, cored , peeled and sliced
1/2 cup apple jelly, All Fruit
1 tsp. lemon juice
1/4 tsp. kosher salt, optional
1 Tbsp. cornstarch
2 Tbsp. apple juice, or cider/water
Combine all except cornstarch and apple juice in a large bowl. Mix cornstarch and water until smooth. Then add to sausage/apple mixture, stir to mix. Pour all into crockpot and cook on LOW for 4-6 hours.
Per Serving (excluding unknown items): 251 Calories; 6g Fat (22.4% calories from fat); 19g Protein; 30g Carbohydrate; 2g Dietary Fiber; 111mg Cholesterol; 1091mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates. 5 WW points per serving
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Crockpot Savory Chicken & Vegetables
8 boneless, skinless chicken thighs (about 1-1/2 pounds)
2 cups chicken broth
1 tsp. salt
1/4 tsp. pepper
8 oz. pearls onions
6 slices bacon, cooked and crumbled
2 cloves garlic, finely chopped
Bouquet Garni (see below)
1 bag (1 lb.) baby carrots
1 pound small whole button mushrooms
2 Tbsp. all-purpose flour
2 Tbsp. cold water
Place chicken in 5-6 quart crock. Add remaining ingredients except mushrooms, flour and water. Cover and cook on low 8-10 hours or until juice of chicken is no longer pink. Remove any fat from surface. Remove Bouquet Garni. Stir in mushrooms. Mix flour and water; stir into chicken mixture. Cover and cook on high 30 minutes or until thickened. 8 servings.
Bouquet Garni: Tie 4 sprigs parsley, 2 bay leaves and 1 tsp. dried thyme in cheesecloth bag or place in tea ball.
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Crockpot Smothered Chicken with Mushrooms
from Rachael
1 Tbsp. vegetable oil
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
1/4 cup finely chopped celery
1 pound skinless whole chicken breasts or thighs
1 package mushroom gravy mix
2 cans button mushrooms, undrained
12 oz. evaporated milk
Heat oil over medium-high heat. Add onion, green pepper, and celery. Sauté 2 minutes or until vegetables are crisp tender. Add chicken and cook 6-7 minutes per side or until browned. Add to crockpot Combine mushroom gravy mix and milk. Stir into chicken mixture in crockpot. Add mushrooms and liquid to crockpot. Set temperature to LOW and cook 6-8 hours. Serves 4.
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Crockpot Stuffed Turkey Breast
from FanofPern
1/4 cup butter, melted
1 small onion, finely chopped
1/2 cup celery, finely chopped
2-1/2 oz. bacon croutons
1 cup chicken bouillon
1 Tbsp. fresh parsley, minced
1/2 tsp. poultry seasoning
1 whole, uncooked turkey breast
salt to taste
pepper to taste
cheesecloth (about 24x36" for each turkey breast)
dry white wine
Combine butter, onion, celery, croutons, bouillon, parsley, and poultry seasoning. Cut turkey breast in thick slices, from breastbone to rib cage, leaving slices attached to bone. Sprinkle turkey with salt and pepper. Soak cheesecloth in wine. Set turkey on cheesecloth. Stuff bread mixture into slits of turkey. Fold one end of cheesecloth over other to cover meat. Place on metal rack or trivet in slow-cooking pot. Cover pot and cook on low for 7 to 9 hours or until tender. Pour additional wine over turkey during cooking. Remove from pot and take cheesecloth off immediately. If browner breast is preferred, remove from pot and brown in 400ºF. oven for 15 to 20 minutes. Let stand 10 minutes. Drippings may be thickened for gravy if desired. Serve each person one or more thick slices of turkey with dressing in between. This recipe designed for 4-1/2 qt or larger slow cooking pot.
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Crockpot Stuffing/Dressing
recipe by Lynda
1/3 cup light butter
1 cup onion, chopped
1 cup celery, chopped
1/2 tsp. poultry seasoning
2 Tbsp. parsley, freshly chopped
1/2 tsp. garlic salt
1/2 tsp. sage
1/4 tsp. dried thyme, or 1/2 tsp. fresh
1 can mushrooms, (8 oz) stems and pieces, drained
6-1/2 cups bread cubes, (sourdough, French, Italian, any bread will work) dried
1 can reduced fat reduced sodium cream of mushroom soup, (10.5 oz) or cream of chicken, onion, or celery soup
no-salt-added chicken broth, or vegetable broth, about 1-1/2 to 2 cups
1 egg, beaten
Sauté onions, celery and mushrooms in until tender, about 5-6 minutes. Combine remaining ingredients. Adding egg last. Pour mixture into crockpot. Cover and cook on HIGH for 45 minutes. Turn heat to LOW and cook for 5-8 hours. Determine how much broth you'll need by the moistness of your bread cubes. You can double this recipe, but leaving the soup still at 1 can.
Per serving (excluding unknown items): 127 Calories; 5g Fat (34.6% calories from fat); 4g Protein; 17g Carbohydrate; 1g Dietary Fiber; 30mg Cholesterol; 373mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.
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Crockpot Swedish Meatballs
from Carrie
1-1/2 cup fresh bread crumbs
1-1/2 lbs. ground chuck
2 eggs
1-3/4 tsp. salt
1/8 tsp. cardamom, optional
1/8 tsp. pepper
2 Tbsp. flour
1 cup milk
1/2 lb. lean ground pork
1 medium onion, chopped fine
1/8 tsp. nutmeg
10-1/2 oz. beef consommé
2 Tbsp. butter, melted
1/4 tsp. allspice
Soak bread crumbs in milk for 5 minutes in a large mixing bowl. Add beef, pork, eggs, onion, 1 1/2 tsp. salt, allspice, nutmeg and cardamom. Mix well. Shape into 1" balls. Place on broiler pan and bake for 15 minutes at 400ºF. Put browned meatballs in crockpot. Add 1/2 can beef consommé or broth, pepper and remaining salt. Cover and cook on low 4-6 hours (high 2-3 hours). To thicken gravy, turn crockpot to high. Combine butter and flour to make a smooth paste. Add paste to remaining 1/2 can consommé and pour into crockpot. Cook until thickened, about 45 minutes.
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Crockpot Sweet & Sour Pork
from Lynda
2 lb. cubed pork
3 Tbsp. teriyaki sauce
1/4 cup cider vinegar
1 small red onion, sliced
2 tomatoes, cut in slices
2 Tbsp. cornstarch
1/4 tsp. ground ginger
1/4 cup packed dark brown sugar
2 green bell peppers, cut into strips
Jasmine or Basmati rice (cooked)
In crockpot mix pork with cornstarch. Then mix in remaining ingredients except green pepper and tomatoes. Cook on LOW for 8 hours. Stir in green pepper and tomatoes. Cook on HIGH for 10 minutes. Serve over rice.
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Crockpot Whole Baked Chicken
3 to 3-1/2 lb. whole chicken
1 tsp. salt
1 tsp. paprika
1/2 tsp. pepper
1 tsp. olive oil
1 large onion, sliced
1 medium bulb garlic (about 20 cloves)
Remove giblets from chicken; remove as much fat as possible. Rinse and drain chicken; pat dry inside and out with paper towels. In a small bowl, combine salt, paprika, pepper, and oil; mix to form paste. Spread evenly over chicken. Place onion in crockpot. Place chicken, breast side up, over onion. Separate garlic into cloves; do not peel cloves. Place garlic cloves in and around chicken. Cover; cook on low setting for at least 7 hours or until chicken is tender and juices run clear.
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Crumby Chicken
from Amanda
6 boneless, skinless chicken breasts
1 egg white
3 Tbsp. water
3/4 cup parmesan cheese
3/4 cup plain breadcrumbs
1 of the following: 1 pkg. dry ranch dressing mix, 1 pkg. dry Italian dressing mix, 1 Tbsp. lemon pepper + 1 Tbsp. dried parsley, or substitute cheddar cracker crumbs for the breadcrumbs
2 tbsp. melted butter
Preheat oven to 350ºF. Grease a glass casserole dish. In a shallow bowl or pie plate, stir the egg white with the water. In another shallow bowl, mix the parmesan cheese, breadcrumbs and seasoning. One piece at a time, dip the chicken breasts in the egg wash then roll in the crumb mixture. Place in prepared casserole. Pour butter over all and bake 25-30 minutes or until juices run clear.
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Crunchy Lemon Chicken
from “The Best of Mr. Food Cookin’ Quickies”
4 skinned and boned chicken breast halves
1 large egg, lightly beaten
1/4 tsp. salt
1/8 tsp. ground red pepper
1/2 cup toasted wheat germ
2 Tbsp. butter
3 Tbsp. lemon juice
Place chicken between 2 sheets of heavy-duty plastic wrap and use meat mallet or rolling pin to flatten to 1/2” thickness. Combine egg, salt and pepper. Dip each piece of chicken in egg mixture, then dredge in wheat germ. Melt butter in large nonstick skillet over medium heat. Add chicken; cook 3 minutes on each side or until done. Remove chicken; keep warm. Add lemon juice to skillet. Cook over high heat, deglazing skillet by scraping bits that cling to bottom; pour over chicken. Garnish with lemon slices, if desired. Serves 4.
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Cubed Steaks with Gravy
from Carrie
1/3 cup all-purpose flour
6 beef cube steaks (1-1/2 pounds)
1 Tbsp. vegetable oil
1 large onion, sliced and separated into rings
3 cups water, divided
1 envelope gravy mix
1 envelope mushroom gravy mix
1 envelope onion gravy mix
Hot mashed potatoes or cooked noodles
Place flour in a large resealable plastic bag. Add the steaks a few at a time, and shake until completely coated. In a skillet, cook the steaks in oil until lightly browned on each side. Transfer to a slow cooker, Add the onion and 2 cups of water. Cover and cook on low for 8 hours or until meat is tender. In a bowl, whisk together gravy mixes and remaining water. Add to the slow cooker and cook 30 minutes longer. Serve over mashed potatoes or cooked noodles.
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Deep-Fried Turkey
from Diane
An easy rule-of-thumb on the cooking time is 3-1/2 minutes per lb. and from trial and error, don't deep fry turkeys over 15 lbs. if you want the breast meat to at it's best! Make sure you use completely thawed (if frozen!)or fresh turkey and that it's drained well and patted dry (hot oil and moisture don't mix well!) and seasoned to your liking.
Lower the seasoned turkey SLOWLY into the hot oil and make sure to use an oven mitt/wear long sleeves just to be safe! After trial and error, we bring our oil up to about 425ºF degrees prior to putting the turkey in as the turkey will drop the oil temp down when it goes in. Then we adjust the flame under the fryer to bring the oil temp back up to 375ºF and check the thermometer occasionally to keep it at 375ºF. Make sure to note the time you put the turkey in and figure out how many minutes you have left. Use a timer if necessary! If you have folks over, it's easy to lose track of time and you don't want to overcook your bird! We like to heavily season with Cajun seasoning mix and have tried the injectible marinades and feel it totally ruins the taste of the turkey, so we don't do that anymore. Do try it though, because your crew may love it!
Make sure that you make a measurement on the outside of the turkey fryer for the amount of oil that you will need by placing the still-in-the-bag turkey into the fryer, then filling it with water so that the turkey is completely submerged by several" but well below the top rim (hold the turkey down with your hand to get this measurement). Now remove the turkey and THEN mark the level that the water is at with an indelible market. THIS is how much oil you want to put into the fryer before heating it! For our sized fryer we use about 3-1/2 gallons of oil... I buy the large 5-gallon containers of canola oil at our Costco or restaurant supply house for $10.00. If you have a place to keep the used oil cool (our garage is perfect in the winter!) you can strain the used oil back into the container and use it up to 3-4 more times (that's been our normal usage rate... the oil will start foaming and this will tell you that it's time to get new oil.).
Keep pets and children away from the fryer when it's in use!!! AND for many hours after the turkey is done as well... the heat is retained for a lonnnnggggg time! I simply put the lid that comes with our fryer back onto the hot/used oil and walk away from it until the following morning, when I know it's totally cold and the oil has settled.
If you want to fry more than one turkey, they hold really well! I have done 2 turkeys one after another (heck, the oil is hot already!) and since each one fries in about 45-50 minutes, you can still do 2 turkeys in less time that it takes to roast one! They stay hot and moist for several hours, btw!
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Delicious Crockpot Roast Beef
from Lynda
2 lb. boneless roast beef
1 tsp. olive oil
kosher or sea salt, to taste, optional
freshly cracked black pepper, to taste
1 onion, quartered
16 carrots, chopped or 1 bag baby carrots, whole
10-3/4 oz. can condensed cream of mushroom soup
5 cloves garlic, minced
2 Tbsp. chopped fresh parsley
In a large skillet over medium high heat, sauté roast in the oil for 15 minutes, or until all sides are well browned. Season with salt and pepper to taste and set aside. Place onion, carrots, garlic and parsley in the bottom of a crockpot. Place roast on top of vegetables and pour soup over the roast and vegetables. Cover your crockpot and set for LOW-cook for 8 to 10 hours, stirring once. Transfer roast to a serving platter and place veggies around it. Pour the roast gravy from out of the crockpot into a gravy boat and serve.
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Dolly's Roast Beef
from Dolly
I like pot roast in a cooking bag for a "put it and forget it" meal. I use a bottom round roast, which I trim to be very lean, but you can use any good roast. I cover it with flour with salt, pepper, sage, and dry mustard added, brown well all over in olive oil and PAM. Put it in a floured cooking bag in a foil lined 9xl3” pan. Deglaze the skillet with water and sometimes a little wine, then add part or all of a package of gravy mix and scrape the bottom of the pan as I stir it for a few minutes. In the meantime I put big chunks of carrots, onions and potatoes and sometimes green peppers in the bag. Pour the liquid from the pan into a big measuring cup and then into the bag (don't pour from the skillet to the bag-been there, done that, will never do that again).
Close the bag, punch holes in it and bake at 350ºF. for 2-l/2 to 3 hours, checking about an hour before done to make sure there is enough liquid. Makes the tenderest roast with lots of good brown gravy. Let it set for a while for the juices to settle. I take out the roast and pour the rest into a big bowl that I set down in the pan because sometimes it leaks. Slice the roast, add the vegetables and pour the gravy over all. I usually serve it with a salad, fresh fruit or applesauce, and good thick bread to sop up the gravy with. For just the two of us I buy a small roast or cut one in half and freeze the other half, but when my son is visiting, I buy a bigger one and the leftovers make great sandwiches or pot pies. The only problem is it starts smelling wonderful the minute you put it in the oven and then you have to wait 3 hours to taste it, but it's worth it.
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Down-Home Meatloaf
from "Mr. Food's Simple Southern Favorites"
1-1/2 pounds ground beef
2/3 cup plain dry bread crumbs
1 cup milk
2 eggs
1 small onion, finely chopped
1/8 tsp. sage
1 tsp. salt
1/8 tsp. black pepper
1/4 cup ketchup
3 Tbsp. light brown sugar
1 tsp. dry mustard
1/4 tsp. ground nutmeg
Preheat the oven to 350ºF. In a large bowl, combine the ground beef, bread crumbs, milk, eggs, onion, sage, salt, and pepper; mix well. Place in 9x5" loaf pan that has been coated with nonstick cooking spray. In a small bowl, combine the remaining ingredients and spread over the top of the meat mixture. Bake for 50 to 60 minutes, or until no pink remains in the meat. Allow to stand for 10 minutes, then slice and serve.
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Dry Bones
from Teri: This recipe is based on one by Susan Branch.
Rub your favorite herbs, spices or rubs heavily onto the ribs on both sides (sage, pepper, salt, paprika, chili powder, etc.). Line a cookie sheet with foil. Arrange ribs, meat-side-down, in pan. Bake, uncovered, for 30 minutes at 375ºF. Turn ribs over (meat-side-up) and continue baking, uncovered, for another 45 minutes. Cut into serving pieces and pass the napkins!
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Dry Rub for Chicken/Ribs/Brisket
from Gail
1 Tbsp. ground black pepper
1 Tbsp. ground white pepper
1 Tbsp. sugar
2 tsp. cayenne pepper
2 Tbsp. chili powder
1 Tbsp. cumin
1 Tbsp. garlic powder
1 Tbsp. brown sugar
1 Tbsp. ground oregano
4 Tbsp. sweet paprika
1 tsp. dry mustard
1 Tbsp. celery salt
1 Tbsp. salt
Thoroughly combine all ingredients. Rub mixture into the meat, wrap tightly with plastic wrap and refrigerate for 8 hours or overnight. Store leftover mixture in an airtight jar or in freezer.
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Dutch Oven Pot Roast
5 lb. round bone pot roast
2 tsp. salt
2 Tbsp. shortening
1/2 cup bottled barbecue sauce
1/2 cup apple cider
8 medium carrots, peeled and cut into 2” chunks
6 large potatoes, peeled and quartered
2 medium onions, sliced
8 oz. fresh okra
Rub meat with salt. Melt shortening in Dutch oven; add meat and cook over medium heat, stirring once. Reduce heat; pour barbecue sauce and cider over meat. Cover and simmer on top of range or in 325ºF. oven for 3-4 hours. Add carrots, potatoes and onions 11/2 hours before end of cooking time. Add okra 15 minutes before end of cooking time. Serves 8.
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Easy Baked Chicken
4 Tbsp. butter, divided
1 large onion, thinly sliced and separated into rings
6-8 pieces broiler-fryer chicken (about 2 lbs.)
2 tsp. paprika
1 tsp. salt
1/4 cup ketchup
1/4 dry white wine
6 cloves garlic, peeled
Dot 2 Tbsp. butter over bottom of shallow 3-quart casserole or 9x13” baking dish. Place in cold oven while you preheat oven to 350ºF. After 5 minutes, take out the dish and scatter onion rings over bottom of casserole. Melt remaining butter in small dish in microwave. Brush over chicken pieces and arrange over onions. Sprinkle with paprika and salt. Blend ketchup and wine; carefully pour into casserole.. Tuck in whole garlic cloves. Bake, covered, 45 minutes. Uncover and bake 15 minutes more or until thigh meat near bone is no longer pink when slashed. Discard garlic. Serves chicken with pan juices. Serves 4.
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Easy Barbecue Sauce
2 Tbsp. Worcestershire sauce
2 Tbsp. vinegar
1 Tbsp. butter, melted
1/8 tsp. red pepper sauce
Mix all ingredients; brush on both sides of hamburgers or steaks; let stand 15 minutes. While grilling, brush meat with sauce. Makes 1/3 cup.
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Easy Chicken
from "Recipe Hall of Fame Quick and Easy Cookbook"
4 chicken legs and thigh quarters, skinned
8-oz. bottle Italian dressing
Place chicken in baking dish. Pour Italian dressing over chicken. Bake at 350ºF. for 30 minutes. Turn chicken over and bake another 30 minutes. Serves 4.
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Easy Chicken & Dumplings
1-1/2 cups milk
1 cup frozen peas and carrots
1 cup cut-up cooked chicken
10-3/4-oz. can condensed cream of chicken or mushroom soup
1 cup Bisquick
1/3 cup milk
paprika, optional
Heat 1-1/2 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan. Stir Bisquick and 1/3 cup milk until soft dough forms. Drop dough by 8 spoonfuls on top of chicken pieces or vegetables (NOT directly into liquid); reduce heat to low. Cook uncovered 10 minutes. Cover and cook 10 minutes longer. Sprinkle with paprika. Serves 4.
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Easy Chicken Casserole
vegetable oil
4 boneless chicken breasts, halved and skin removed
1 cup grated Swiss or Monterey Jack cheese
10-3/4-oz. can cream of mushroom soup
1/4 cup wine, sherry or white
1/4 cup buttered bread crumbs
Preheat oven to 350ºF. Lightly grease a 2-quart casserole with oil. Place chicken in casserole and sprinkle with cheese. Mix soup and wine; pour over all. Cover with crumbs and bake, covered, 30-45 minutes or until chicken is tender. Serves 6.
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Easy Chicken Divan
16 oz. pkg. frozen broccoli cuts, rinsed and drained
10-3/4-oz. can condensed cream of mushroom soup
10-3/4-oz. can condensed Cheddar cheese soup
1 cup milk
3 cups cut-up cooked chicken or turkey
1/2 tsp. onion powder
2 cups Bisquick
1-1/2 cups milk
Heat oven to 450ºF. Mix broccoli, soups, 1 cup milk, the chicken and onion powder in ungreased 9x13" rectangular baking dish. Mix Bisquick and milk. Pour evenly over soup mixture. Sprinkle with parsley if desired. Bake 27-30 minutes or until light golden brown. Let stand at least 5 minutes before serving. Serves 8-10.
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Easy Chicken Parmigiana
6 oz. (2 cups) uncooked penne
1/4 cup grated Parmesan cheese
1/4 cup unseasoned dry bread crumbs
4 boneless, skinless chicken breast halves
1 Tbsp. oil
14-1/2-oz. can Italian-style tomatoes with olive oil, garlic and spices, undrained
1 small zucchini, cut into 1-1/2" long thin strips
2 Tbsp. chopped ripe olives
Cook pasta to desired doneness as directed on package. Drain; cover to keep warm. Meanwhile, in shallow bowl, combine cheese and bread crumbs; mix well. Coat chicken breast halves with cheese mixture. Heat oil in large skillet over medium-high heat until hot. Add chicken; cook 3-5 minutes on each side or until browned. Stir in tomatoes and zucchini. Bring to a boil. Reduce heat to low; cover and simmer 12-15 minutes or until chicken is fork-tender and juices run clear, stirring and turning chicken occasionally. Serve chicken mixture with pasta. Sprinkle with olives. Serves 4.
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Easy Ground Beef Stroganoff
1 lb. ground beef
2 Tbsp. dried minced onion
1 cube beef bouillon
1/8 tsp. garlic powder
1 Tbsp. ketchup
1 tsp. Kitchen Bouquet or Gravy Master
1 can condensed cream of mushroom soup
4-oz. can mushrooms, drained
1/2 cup sour cream
9 oz. wide egg noodles, cooked and kept warm
In large skillet, brown beef; drain. Stir in remaining ingredients, except sour cream and noodles. Heat to boiling. Cover and simmer 10-15 minutes. Remove from heat and stir in sour cream. Serve hot over egg noodles. Serves 4.
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Easy Homemade Thanksgiving Gravy
from Linda W.
I've seen several posts asking about how to make gravy. Below is the way I've made it ever since I started cooking (20 years ago), and it's the way my mom made it-that's where I learned it! Thanksgiving this year is at my sister's, and I fully expect that, along with the Apple and Pumpkin Pies I'll be expected to bake the day before for T'giving dessert, I will definitely be making the gravy. My sis has just given up on trying to make it, and concedes that although hers is good, she just can't get it as good as mine!
After the turkey has been transferred to the platter to "rest" for 20 minutes before carving, I pour all the pan drippings (which I've left in the pan while the turkey roasted and basted the bird with to keep it moist) into one of those "fat separators"-an absolute MUST in my kitchen. You can get them in any good kitchen store-they look like a gravy pitcher with the spout connected to the bottom-when the fat separates from the drippings and rises to the top, the "good stuff" is able to be poured out from the spout at the bottom. So you let the drippings sit until separated (a couple of minutes). Pour the good stuff back into the roasting pan and put the pan back on the stovetop-if it's a big pan, turn on two burners to medium heat.
I pour about 1 cup of really hot water (what I've been warming my gravy pitcher with) and about 1 cup of low-sodium chicken broth. Heat drippings and water/broth, stirring to loosen any browned bits from the bottom of the pan. While drippings/water/broth is heating, in a clean jar with a tight lid (a medium sized mayo jar is a good size), put about 3-4 heaping Tbsp. of flour (depends on how much water you put into pan), garlic powder, some freshly ground black pepper, (Spice Islands) fine herbes mixture, some thyme, a dusting of paprika, and a little salt (sorry there's no measurements-I do this "by eye"). The dry ingredients should fill jar about 1/3 the way.
Fill to about 3/4 full with water (not hot-medium cool), tighten lid, and shake really well, mixing everything until smooth. (You can also do this ahead of time; just shake jar again to mix before pouring into roasting pan.) Pour about 2/3 of the flour mixture into water/drippings in pan, lowering heat to medium-low. Stirring constantly, mix in flour/spice mixture until smooth, adding rest of the flour/spice mixture if needed to thicken (I sometimes "rinse" out the jar with a little extra water and pour that in, too, if needed). It's important to continue to stir, so it doesn't thicken too much. And don't add all the flour mixture at once, since it might get too thick too quickly, and you'd have to counteract it with more water.
When it's gotten to the right thickness, add a "blup" of Gravy Master for coloring and a little flavoring. And what is a "blup", you ask? Good question-it's my Mom's word, and I really don't know, other than sometimes that's the sound it sometimes makes when poured! No measurement, really-just a small pour of Gravy Master-maybe a teaspoon? I don't like really dark gravy; I prefer a medium brown, so I start off small with the Gravy Master, and add more if I need it. When heated through, pour into your gravy boat or gravy pitcher, and you're good to go! Hope that helps anyone who's gravy-making deficient!
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Easy Oven-Baked Chicken Strips
from Nancy
Cut some boneless skinless chicken breasts into thick strips, dip them in egg beaters ( or 2 eggs beaten lightly if you prefer) and then into a mixture of flour and cornflake crumbs seasoned with poultry seasoning. Lay them in a single layer on a stoneware baking pan (or metal baking sheet covered w/ foil), spray the stone first w/ olive oil from a spritzer, lay out the chicken, then spray the tops of the chicken w/ olive oil. Baking in a 350ºF. oven for 45-50 minutes. until chicken is cooked through and crispy on the outside. Sauce is just equal parts honey and Dijon mustard mixed together.
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Easy Parmesan Chicken
4 boneless skinless chicken breast
1/4 cup grated parmesan cheese
1/4 cup melted butter
1/2 cup seasoned bread crumbs
Wash chicken thoroughly. Mix bread crumbs and cheese together. Roll chicken in melted butter and then in cheese mixture. Bake at 375ºF. for 30-45 minutes or until done.
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Easy Porcupine Meatballs
from Kathy
I use beef Rice-a-Roni. Mix the rice mixture and 1 egg into a pound of ground beef. Form into small (not tiny) meatballs and brown in a skillet. Add water (about 2 1/2 cups) to the seasoning mix, pour over the meatballs and simmer (covered) for 30 minutes. I thicken the remaining sauce into gravy.
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Easy Pork Chops
from Kelly
Our favorite way to eat pork chops is to sprinkle them with lemon pepper, wrap in foil, and bake for about 40 minutes (or until done) at 325ºF.
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Easy Roast Chicken
from Laura
A super easy way to do a chicken (or turkey) breast is in an oven bag. Just add a can of chicken or vegetable broth and a cut up onion before you tie up the bag and it will never come out dry, it will be really juicy every time! (Also--cleanup is a snap--another plus!) This is my kids' favorite way for me to make chicken or turkey, because it is PLAIN. :P
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Easy Stroganoff
from "Gooseberry Patch: A Pinch of This, A Dash of That"
Kathy Williamson, Delaware, OH
1 lb. ground beef
1 small onion, chopped
10-3/4 oz. can cream of chicken soup
8 oz. sour cream
rice or noodles
Brown ground beef and onion, drain. Combine soup and one can of hot water. Simmer over low heat for one hour, until most of the liquid has cooked off. Just before serving, add sour cream. Serve over prepared rice or noodles.
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Ellen's Swedish Meatballs
1 egg, beaten
1/2 cup milk
1 tbsp. onions
1/2 cup fresh bread crumbs or oatmeal
1/2 tsp. salt
Pinch of sugar, allspice, and nutmeg
1-1/4 lbs. ground beef
Gravy:
1 cup boiling water
3 beef bouillon cubes
1 or 2 tbsp. wine vinegar
2 tbsp. flour
1/4 cup water
Beat eggs; add milk, bread crumbs, and seasoning. Add meat; mix well. Shape into small balls; brown quickly in a little oil or fat, then simmer in gravy for 1/2 hour. For Gravy: Pour off all fat; add boiling water to the frying pan, bouillon cube, and vinegar; thicken with flour mixed with cold water.
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Fail-Proof Ribs
recipe by Chris
1 cup ketchup
1 cup white vinegar
1/2 cup dark corn syrup
2 tsp. sugar
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. Tabasco sauce, optional
4 lb. baby-back ribs
Heat first eight ingredients over high heat until boiling; reduce heat and simmer for 30 or 40 minutes until thick. Coat ribs with sauce, front and back, reserving a small amount of sauce for later. Wrap in heavy foil, bake at 300ºF. for 2-1/2 hours. Remove from foil, coat with remaining sauce. Serve with plenty of napkins.
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Family Favorite Meatloaf
from "Crockery Cookery," by Mabel Hoffman, shared by Lynda
Meatloaf:
2 large eggs, beaten
3/4 cup milk
2/3 cup fine dry breadcrumbs
2 Tbsp. grated onion
1 tsp. salt
1/2 tsp. ground sage
1-1/2 pounds lean ground beef
Sauce:
1/4 cup ketchup
2 Tbsp. brown sugar
1 tsp. dry mustard
1/4 tsp. ground nutmeg
Combine eggs with milk, bread crumbs, onion, salt, sage, and meat. Mix well and shape loaf into a 9x5" rectangle or oval, or about 6" around. (To fit the bottom of your crockpot.) Carefully place in slow cooking pot. Cook on low for 5 to 6 hours. Combine sauce ingredients in a small bowl; pour over meatloaf. Cover and cook on high 15 minutes longer. Slice and serve while hot or use cold slices for sandwiches. Makes 6 servings.
Lynda's Notes: The recipe doesn't mention it, but I dislike the bottom of my meatloaf becoming 'soggy' from sitting in the cast-off grease. So I invert a disposable pie pan saved from a "convenience foods" purchase and put my meatloaf on top of it. The grease drains away from the meatloaf. I've done this for years without any drawbacks.
Per Serving (excluding unknown items): 247 Calories; 16g Fat (59.4% calories from fat); 15g Protein; 10g Carbohydrate; trace Dietary Fiber; 91mg Cholesterol; 414mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
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Family Favorite Pot Roast
from "Back of the Box Recipes at www.backofthebox.com"
2 to 2-1/2 lb. beef bottom round roast
2 tsp. olive or vegetable oil
2-3 medium potatoes, cut 2" pieces
2 cups baby-cut carrots
2 cups sliced mushrooms (about 5 oz)
1 medium celery stalk, sliced
1 medium onion, chopped
1 tsp. salt
1/2 tsp. freshly-ground black pepper
1/2 tsp. dried thyme leaves
14-1/2 oz. can diced tomatoes, undrained
10-1/2 oz. can condensed beef consommé or broth
5-1/2 oz. can eight-vegetable juice
1/4 cup Gold Medal all-purpose flour
Remove excess fat from beef. Heat oil in 10" skillet over medium-high heat. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides. Place potatoes, carrots, mushrooms, celery and onion in 4- to 5-quart slow cooker. Sprinkle with salt, pepper and thyme. Place beef on vegetables. Pour tomatoes, consommé and vegetable juice over beef. Cover and cook on LOW heat setting 8 to 10 hours or until beef and vegetables are tender. Remove beef and vegetables from slow cooker, using slotted spoon; place on serving platter and keep warm. Skim fat from beef juices in slow cooker if desired. Remove 1/2 cup of juices from the slow cooker; mix with flour until smooth using wire whisk. Gradually stir flour mixture into the remaining juices in slow cooker. Cook on high heat setting about 15 minutes or until thickened. Serve sauce with beef and vegetables. This recipe yields 6 servings.
Nutritional Information Per Serving: Calories 255 (calories for Fat 55); Fat 6 g (Saturated 2 g); Cholesterol 75 mg; Sodium 880 mg; Carbohydrate 24 g; Dietary Fiber 4 g; Protein 32 g.
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Family Pot Roast
from Carrie
3-4 lb. chuck roast
1 cup sliced celery
1 cup chopped onion
10-3/4 oz. tomato or cream of mushroom soup
1 Tbsp. vinegar
2 tsp. beef bouillon granules or 2 beef bouillon cubes
2 tsp. dried sage leaves, crushed
1/4 tsp. pepper
1/2 cup cold water
1/3 cup all purpose flour
Trim fat from roast. Put in slow cooker. Add celery and onion In a bowl stir soup, vinegar, bouillon granules, sage and pepper. Pour soup into slow cooker Cover and cook on high 4-1/2 to 5 hours on high or 9-10 hours on low. In small bowl stir water and flour till smooth. Stir into liquid around roast. Cover and cook on high for 20-30 minutes or until thickened.
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Favorite Barbecue Sauce
2 Tbsp. oil
1 small onion, chopped
1 clove garlic, minced
1/2 cup chili sauce
1/4 tsp. Tabasco sauce
2 Tbsp. brown sugar
1 tsp. salt
1 tsp. dry mustard
1/4 cup water
Combine all ingredients in saucepan; bring to a boil. Simmer 10 minutes. If using to baste turkey or chicken, brush on sauce during last half hour of roasting time. Makes 1 cup.
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Four Cheese Chicken
1/2 cup ricotta cheese
1/4 cup shredded mozzarella cheese
2 Tbsp. grated parmesan cheese
1 cup chopped cooked spinach
4 chicken cutlets (4 oz. each), pounded 1/4" thick
1 tsp. butter
Sauce:
3/4 cup milk
1/2 cup chicken broth
1 Tbsp. cornstarch
1 tsp. butter
3/4 cup shredded cheddar cheese
Preheat oven to 400ºF. In a small bowl, combine ricotta, mozzarella, and Parmesan; mix well. Drain spinach well. Spread about 1/4 cup of spinach over each cutlet; spread cheese mixture over spinach. Starting with a short end, tightly roll up cutlets, jelly roll style. In a medium non-stick skillet, melt butter over medium high heat. Add cutlets; cook, turning frequently, until browned, about 2 minutes. Place in a baking dish. To prepare sauce, in a small bowl, stir together milk, broth, and cornstarch. Melt butter in same skillet over medium heat. Add milk mixture; cook, stirring constantly, until mixture boils. Remove from heat; stir in cheddar cheese. Pour over cutlets. Bake until browned and bubbly, about 15 minutes. Serve immediately. Serves 4.
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Fragrant Lemon Chicken
1 apple, peeled, cored and quartered
1 stalk celery, chopped
3 lb. whole chicken
salt to taste
ground black pepper to taste
1 onion, chopped
1/2 tsp. dried rosemary, crushed
1 lemon, juiced
1 cup hot water
Place apple and celery in cavity of chicken. Rub skin with salt and pepper. Place chicken in cooker. Sprinkle chopped onion, rosemary and lemon juice over chicken. Add 1 cup hot water and cover. Cook on High for 1 hour. Switch to Low, and cook for 6 to 8 hours, basting several times. Makes 4 servings
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French Dip
from "Recipe Hall of Fame Quick and Easy Cookbook"
1/2 cup soy sauce
1 beef bouillon cube
1 bay leaf
1 tsp. thyme
1 tsp. garlic powder
3-4 peppercorns
water
3-lb. rump roast
French bread rolls
Put soy sauce, bouillon, bay leaf, thyme, garlic powder and peppercorns in crockpot. Mix with 1 cup water. Put rump roast in and cover with water. Cook on low 8-10 hours. Put sliced meat on rolls and use juice for dipping. Serves 8-10.
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French Onion Beef
from Lisa
1-1/4 lb boneless beef round steak (1/2 to 3/4" thick)
8 oz. pkg. sliced fresh mushrooms (3 cups)
1 large onion, sliced, separated into rings
10-3/4 oz. can condensed French onion soup
6 oz. pkg. 10-minute herb stuffing mix
1/4 cup margarine or butter, melted
4 oz. (1 cup) shredded mozzarella cheese
Cut beef into 6 serving sized pieces. Layer half each of beef, mushrooms and onion in 3 1/2 to 4-quart slow cooker; repeat layers. Pour soup over ingredients in slow cooker. Cover; cook on low setting for 8 to 10 hours or until beef is tender and no longer pink. Before serving, in medium bowl, combine stuffing mix, contents of seasoning packet, melted margarine and 1/2 cup of liquid from slow cooker; toss to mix. Place stuffing on top of contents in slow cooker. Increase heat to high setting. Cover; cook an additional 10 minutes or until stuffing is fluffy. Sprinkle with cheese. Cover; cook until cheese is melted.
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French Onion Burgers
2 lbs. ground beef
1-1/2-oz. envelope onion soup mix
8 oz. French onion dip (1 cup)
1/2 cup dry bread crumbs
1/8 tsp. pepper
lettuce leaves
8 slices tomato
8 kaiser rolls, split and toasted
ketchup, optional
pickle planks, optional
Heat coals or gas grill. Mix beef, dry soup mix, onion dip, bread crumbs and pepper. Shape into 8 patties, about 3/4” thick. Grill uncovered 4-6” from medium heat 10-15 minutes, turning once, until no longer pink in center and juice is clear. Place lettuce leaves and tomato slices on bottom halves of rolls; top with burgers, ketchup and pickles. Top with remaining roll halves. Serves 8.
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Fresh Rosemary Chicken
from Lynda
1/2 cup lemon juice, freshly squeezed
1 Tbsp. olive oil
2 garlic cloves, crushed
1-2 Tbsp. fresh rosemary, chopped
1/4 tsp. sea or kosher salt
1/4 tsp. freshly ground black pepper or more
1 1/2 to 2 lbs boneless skinless chicken breasts
In a large Ziploc bag, place lemon juice, oil, garlic, rosemary, salt and pepper. Shake mixture and add chicken. Close bag and marinate for at least 4 hours or overnight is best in the refrigerator, turning bag frequently. Place chicken in the crockpot and pour marinade over. Cover and cook for 5 to 7 hours, or until tender, basting occasionally with the marinade, if possible. Serves 4 to 6 servings.
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Fry-Pan Barbecued Chicken
from Michelle
1/3 cup oil
4-8 pieces chicken
1 cup flour
1 tsp. salt
1/2 tsp. chili powder
1/4 tsp. pepper
1 cup catsup
1/2 cup brown sugar
1 sm. chopped onion
2 Tbsp. Worcestershire sauce
2 Tbsp. mustard
1/4 cup vinegar
1/4 cup water
Preheat large skillet and add oil. In large plastic bag combine flour, salt, chili powder and pepper. Add chicken pieces and shake well. Place chicken in skillet, skin side down. Fry until golden brown. Heat catsup, brown sugar, onion, Worcestershire sauce, mustard, vinegar and water to boiling; simmer. Turn chicken skin side up and fry to brown. Pour sauce on chicken and simmer for 45 minutes or until chicken is done. I have also made the sauce and baked my chicken, when the chicken is almost half cooked, I add the sauce and let it keep baking till chicken is cooked thru. We love to dip our biscuits in the sauce with the chicken!!!!
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Garlic & Herb Oven-Fried Chicken
1 cup unseasoned dry bread crumbs
1/4 cup finely chopped fresh parsley
3/4-oz. dry garlic-herb salad dressing mix
1 cup buttermilk
3 to 3-1/2 lb. cut-up frying chicken
2 Tbsp. butter, melted
Heat oven to 400ºF. In medium bowl, combine bread crumbs, parsley and salad dressing mix; mix well. Place buttermilk in shallow bowl. Dip chicken pieces in buttermilk; coat with crumb mixture. Place chicken, skin side up, in ungreased 13x9" pan. Drizzle butter evenly over chicken. Bake 50-55 minutes or until chicken is fork-tender and juices run clear. Serves 4.
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Garlic & Lemon Roasted Chicken
2 lemons, halved
2 Tbsp. butter, melted
1 Tbsp. minced garlic
1/4 tsp. salt
1/8 tsp. pepper
3 to 3-1/2 lb. whole frying chicken
Heat oven to 375ºF. Squeeze 1 lemon to yield 1/4 cup juice; reserve remaining 2 lemon halves. In small bowl, combine lemon juice and all remaining ingredients except chicken; mix well. Remove giblets from chicken; remove as much fat as possible. Rinse and drain chicken. Pat dry inside and out with paper towels. Brush lemon mixture over chicken skin and inside cavity. Place chicken, breast side up, on rack in shallow roasting pan. Place reserved lemon halves inside chicken cavity. Bake 75-90 minutes. Chicken is done when drumstick moves easily up and done and twists in socket, and when chicken is fork-tender and juices run clear. Let stand 5-10 minutes before serving. Serves 4.
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Garlic Chicken Breasts
1/4 cup butter, softened
1 Tbsp. snipped chives or parsley
1/8 tsp. garlic powder
6 small chicken breast halves
3 cups cornflakes cereal, crushed, about 1-1/2 cups
2 Tbsp. snipped parsley
1/2 tsp. paprika
1/4 cup buttermilk or milk
Mix butter, chives and garlic powder. Shape into 3x2" rectangle. Cover and freeze until firm, about 30 minutes. Remove skin and bones from chicken breasts. Flatten each to 1/4" thickness between waxed paper or plastic wrap. Cut butter mixture crosswise into 6 pieces. Place 1 piece on center of each chicken breast. Fold long sides over butter; fold ends up and secure with wooden pick. Mix cereal, parsley and paprika. Dip chicken into buttermilk; coat evenly with cereal mixture. Place chicken, seam side down, in greased 9" square pan. Cook uncovered in 425ºF oven until chicken is done, about 35 minutes. Serves 6.
Microwave Directions: Arrange coated chicken ion microwave-safe rack in microwave-safe dish. Microwave uncovered on high 4 minutes; rotate dish 1/2 turn. Microwave until chicken is done, 4-6 minutes longer. Let stand 5 minutes before serving.
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Garlic Herb Chicken
from Weight Watchers Magazine
5 pounds roasting chicken, skinless
2 sprigs rosemary, (5") plus some for garnish
2 stalks celery, with leaves still on, cut into 4 chunks
1 large onion, cut into eighths
20 cloves garlic
1 Tbsp. lemon juice, or lime juice, freshly squeezed
1/2 tsp. garlic salt
1/2 tsp. freshly ground pepper
1/2 tsp. paprika
Lemon slices, optional
Remove and discard giblets and neck from chicken. Rinse and pat dry chicken. Place 2 sprigs of rosemary, celery, 4 onion wedges and 5 garlic cloves inside chicken. Tie legs together with string. Place chicken - breast side up - in a 5 qt crockpot. Add remaining onion wedges and garlic to pot. Drizzle lemon or lime juice over chicken and sprinkle with seasonings. Cook on LOW for about 8 hours. Discard rosemary and serve chicken with vegetables and garlic. Garnish with additional fresh rosemary and lemon slices if desired. Serves 8.
Per Serving (excluding unknown items): 249 Calories; 6 g Fat (21.4% calories from fat); 42 g Protein; 5 g Carbohydrate; 1 g Dietary Fiber; 133 mg Cholesterol; 292 mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates. 5 WW points per serving
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Garlic Herb Crockpot Beef
2 pounds chuck steak or roast
1/2 package herb and garlic soup mix
1 onion, cut into chunks
1 can cream of mushroom soup
Put beef into crockpot. Sprinkle with soup mix. Add onion and cover all with cream of mushroom soup. Cover and cook on low for 5 hours.
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Garlic Ranch Chicken
from Peggysue00101
1 lb. skinless, boneless chicken breasts
1 cup fat free ranch style salad dressing
2 Tbsp. chopped garlic
1 Tbsp. chopped fresh basil
Combine the dressing, garlic and basil in a large resealable plastic bag. Add chicken pieces, turning them to coat. Squeeze out air and seal bag. Place in refrigerator for 1/2 hour. Preheat grill to medium heat. Grill chicken breasts for 6 to 8 minutes on each side, turning occasionally, until juices run clear when pierced with a fork.
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Garlic-Roasted Chicken & Potatoes
from Good Housekeeping magazine
4 Tbsp. butter or margarine
6 chicken legs, skinless, or boneless chicken breasts
6 medium potatoes
24 garlic cloves, unpeeled
salt, optional
1/2 cup maple syrup
In large roasting pan, in 400ºF. oven, melt butter or margarine. Remove pan from oven. Meanwhile, cut chicken legs apart at joints, if using. Cut potatoes into bite-sized chunks. Place chicken pieces, potatoes, and garlic in roasting pan; sprinkle with 1 tsp. salt. Turn ingredients to coat with melted butter or margarine; arrange chicken pieces skin-side up. Bake 40 minutes, basting the chicken and potatoes occasionally with drippings in pan. In cup, mix maple syrup and 1/2 tsp. salt. Brush chicken with maple syrup mixture and spoon drippings in pan over potatoes occasionally; bake 20 minutes longer or until chicken and potatoes are fork-tender. To serve, arrange chicken, potatoes, and garlic on warm large platter; skim fat from drippings and pour any pan juices over chicken. Let each person cut through garlic skin and spread some soft, sweet-tasting garlic onto chicken and potatoes.
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Garlicky Chicken Bake
1 envelope Good Seasons roasted garlic or Italian salad dressing mix
1/2 cup grated parmesan cheese
2 lbs. boneless, skinless chicken halves
Mix dressing mix and cheese. Moisten chicken in water; dip in dressing mixture. Place in shallow baking pan. Bake at 400ºF for 20-25 minutes or until cooked through.
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Giblet Gravy
from Julie
turkey giblets
2 cups water
1 bay leaf
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp. butter
2 Tbsp. flour
1 cup milk
Combine giblets (except for liver, which you'll add later), water and seasonings in a medium-sized saucepan. Bring to a boil; cover and lower heat. Simmer for 1 hour. Add liver and simmer for another 15 minutes. Drain and reserve 1 cup of the broth. Discard bay leaf. Finely chop giblets and set aside. In another saucepan, melt butter and stir in flour until smooth. Whisk in reserved broth, cooking over medium heat and stirring constantly until mixture thickens and boils. Stir in milk and giblets; heat to serving temperature and season with salt and pepper to taste. Yields about 2 cups gravy.
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Glazed Pork Loin with Garlic Potatoes
from Gail
1 pork loin, about 5 pounds
salt
freshly ground pepper
18 small new potatoes
3 Tbsp. currant jelly
2 tsp. minced fresh rosemary (or 3/4 tsp. dried)
3/4 cup dry white wine
2 to 3 tsp. Dijon mustard
1-2 clove garlic, minced
Preheat oven to 325ºF. Sprinkle pork loin with salt and pepper and place on rack in shallow roasting pan. Bake in the center of the oven for 2 to 2-1/2 hours (about 25 to 30 minutes per pound) or until meat thermometer reads 165ºF. Bring a large saucepan of lightly salted water to a boil. If potatoes are small, leave them whole; otherwise, cut in half. Cook in boiling water until almost tender, about 10 minutes, and drain in colander. When roast has cooked for about an hour, add potatoes to roasting pan, turning them in the juices to coat well. Turn potatoes occasionally so they brown evenly. In a small saucepan, combine jelly, rosemary, and 2 Tbsp. of wine and warm over low heat until the jelly melts. Stir in mustard. About 1/2 hour before pork is done cooking, brush with the glaze. Brush with glaze about every 10 minutes. About 10 minutes before the roast is done, sprinkle garlic over potatoes. When meat has reached an internal temperature of 165ºF, remove meat to a cutting board, cover lightly with foil, and let rest 15 minutes. Remove potatoes from pan and keep warm. Skim fat from juices in pan. Stir in remaining wine and boil sauce on top of stove for 2 to 3 minutes. Carve meat and arrange slices on serving platter. Surround with potatoes and garnish with sprigs of rosemary. Turn sauce into sauce boat and pass with the pork.
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Glazed Smoked Ham
15 pounds whole cured and smoked ham, bone in, fully cooked
whole cloves
1 cup brown sugar, packed
4 tsp. English dry mustard
3 Tbsp. cider vinegar
Preheat the oven to 325ºF. If the ham comes with the skin still on, remove what you can with a sharp knife. Leave about a 1/3 inch of fat and score it, crosshatch style about a 1/4" deep. Press the cloves into these cuts, about one every half inch. Mix all of the other ingredients in a bowl to form a paste, and then spread it over the top and sides of the ham. Bake the ham on a roasting pan with a rack for 12 minutes per pound basting occasionally. Cover the ham loosely and let it rest for twelve minutes before carving (this way you won't lose all of the juices). Serve with the cider mustard sauce.
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Grandma's Poppy Seed Chicken
from Shawn
4 chicken breasts, cooked and cut into pieces
two 10-1/2 oz. cans cream of chicken soup
1-1/2 cups sour cream
2 Tbsp. poppy seeds
3 tsp. finely chopped onion
3 tsp. chopped chives
1/2 to 1 tsp. Tabasco
salt and pepper to taste
50 Ritz crackers
1/2 cup unsalted butter
Cook chicken and cut up. Mix chicken and the rest of the ingredients (except crackers and butter) and pour into casserole dish. Crush Ritz crackers, melt butter and drizzle over the crackers. Bake 35 to 40 minutes at 350ºF.
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Greek Chicken
from Carrie
4-6 potatoes, quartered
2-3 pounds chicken pieces
2 large onions, quartered
1 whole bulb garlic, minced
3 tsp. dried oregano
1 tsp. salt
1/2 tsp. pepper
1 Tbs. olive
Place potatoes in bottom of slow cooker. Add chicken, onions and garlic. Sprinkle with seasons and top with oil. Cover and cook on HIGH 5-6 hours or LOW 9-10 hours.
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Greek Parsley Meatballs
1/3 cup dry bread crumbs
1/4 cup milk
1 med. onion, chopped
1/4 cup water
1 lb. ground beef
snipped parsley or mint
1 egg
1 clove garlic, minced
1/4 tsp. dried oregano
1 tsp. salt
1/8 tsp. pepper
2 tbsp. oleo or butter
2 tbsp. lemon juice or red wine vinegar
Let bread crumbs soak in milk until soft. In a small saucepan bring onion and water to a boil, cover and simmer until water is gone and onion is transparent. In a medium bowl combine beef, parsley, egg, garlic, oregano, salt, pepper, soaked bread crumbs, and onions. Form into balls about 1-1/2” in diameter, placing on a waxed cookie sheet and refrigerate until needed. In a large skillet heat oleo or butter. Slowly brown meatballs on all sides. Transfer to a heated dish. Melt additional butter and wine, vinegar or lemon juice and pour over meatballs. May bake meatballs in 350ºF. oven about 20 to 25 minutes if desired. Serve over hot rice.
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Grilled Bahamian Chicken with Cha-Cha Salsa
from Southern Living magazine
2 jalapeno peppers, minced
1/4 cup fresh cilantro, minced
14 oz. coconut milk
2 Tbsp. fresh lime juice
4 skinless boneless chicken breast halves
Cha-Cha Salsa:
1/2 cup tomato, chopped
1/2 cup purple onion, chopped
1/2 cup papaya, chopped
1/4 cup yellow bell pepper, chopped
1/4 cup green bell pepper, chopped
1-2 jalapeno peppers, minced
2 Tbsp. fresh lime juice
1/2 tsp. chili powder
1 tsp. honey
Lime wedges, for garnish
Whisk together the first 4 ingredients. Cut chicken into 1-inch-wide strips, and place in a shallow dish; add milk mixture. Cover and chill 1 to 2 hours. Soak sixteen 6" wooden skewers in water 15 to 20 minutes. Drain chicken, discarding marinade; thread onto skewers. Cook chicken, covered with grill lid, over medium-high heat (350ºF to 400ºF), turning often, 4 to 6 minutes or until done. Serve with Cha-Cha Salsa. Garnish, if desired. Yield: 4 servings.
Cha-Cha Salsa: Combine all ingredients. Cover and chill 3 to 4 hours. Serve with chicken or pork. Yield: 2 cups.
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Grilled Beef Roast with Herbed Baby Carrots
1/2 cup red wine vinaigrette
1 small onion, finely chopped (1/4 cup)
1/4 tsp. pepper
2-1/2-lb. beef eye round roast
Herbed Baby Carrots, below
Mix vinaigrette, onion and pepper; pour into glass or plastic dish. Add beef, turning to coat. Cover and refrigerate, turning beef occasionally, at least 8 hours but no longer than 24 hours. Prepare carrots. Brush grill rack with vegetable oil. Heat coals or gas grill for indirect heat. Remove beef from marinade; reserve. Insert meat thermometer so tip is near center of beef. Cover and grill beef over drip pan 4-6” from medium heat 20 minutes. Add carrots to grill rack; turn beef. Grill 35-45 minutes longer, brushing beef frequently with marinade, until thermometer reads 155-160ºF. Discard any remaining marinade. Cover beef with foil and let stand 15 minutes before slicing into thin slices. Reserve half of beef for another use. Serve with carrots. Serves 4.
Herbed Baby Carrots: Toss 2 Tbsp. melted butter, 1 tsp. Italian seasoning, 1/4 tsp. salt, 1/8 tsp. pepper and 16-oz. bay baby-cut carrots in large bowl. Spoon onto 18x12” piece of heavy-duty foil. Wrap and seal foil securely around carrots.
NOTE: “Indirect heat” means food is cooked away from the heat. If using coals, place a drip pan directly under food and arrange coals around edge of firebox. For a dual-burner grill, heat only one side and place the food over the unlit burner. For a single-burner grill, place the food in a foil tray or on several layers of foil and use low heat.
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Grilled Beer-Can Chicken
Put some liquid (Coke, beer, wine, broth or even water) into a 12-oz. aluminum can with whatever seasonings you may like. You can use a rub on the outside but it's good just plain too. Place the chicken over the can and grill over indirect heat. A 3-lb. chicken takes about 1 hour on a gas grill. The chicken will be falling-off-the-bone tender!
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Grilled Jerk Chicken
from “The Best of Mr. Food Cookin’ Quickies”
4 bone-in chicken breast halves
2 Tbsp. jerk seasoning
2 Tbsp. fresh lime juice
1 Tbsp. vegetable oil
Preheat grill. Rinse chicken with cold water; pat dry with paper towels. Loosen skin from chicken breast with fingers without detaching skin. Rub jerk seasoning under skin; place skin back into position. Combine lime juice and oil; brush evenly over both sides of chicken. Spray cold grill rack with Pam; place over medium heat (300-350ºF). Place chicken on grill rack; grill, covered, 10 minutes on each side or until chicken is done. Serves 4.
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Grilled Lemon Chicken
2-1/2 to 3 lb. broiler-fryer chicken, cut up
1/2 cup dry white wine
1/4 cup lemon juice
2 Tbsp. vegetable oil
1 tsp. paprika
2 lemons, thinly sliced
1 clove garlic, crushed
paprika
Place chicken in glass or plastic bowl. Mix remaining ingredients except 1 lemon and paprika; pour over chicken. Cover and refrigerate at least 3 hours. Remove chicken and lemon slices. Discard lemon slices; reserve marinade. Cover and grill chicken, bone sides down, 5-6" from medium coals 15-20 minutes; turn chicken. Cover and grill, turning and brushing 2-3 times with marinade, until chicken is done, 20-40 minutes longer. Discard any remaining marinade. Roll edges of remaining lemon slices in paprika; arrange around chicken. Garnish with celery leaves if desired. Serves 6.
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Grilled Lemon Pepper Chicken
1 cup Italian dressing
2/3 cup lemonade Kool-Aid mix
2-1/2 tsp. pepper
6 boneless, skinless chicken breast halves
In medium bowl, mix together dressing, lemonade mix and pepper. Stir well and add chicken. Cover and marinate chicken in refrigerator about 8 hours or overnight. Preheat grill to medium-high heat. Place chicken on grill, discarding marinade. Grill chicken 12-15 minutes, until a fork can be inserted into chicken with ease and no pink remains, turning over halfway through grilling.
To broil instead of grill: Preheat broiler. Place chicken on broiler pan, discarding the marinade. Broil 3-5 minute son each side, or until fork can be inserted into chicken with ease and no pink remains. Serves 6.
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Grilled Lemon Rosemary Chicken
from "Great Grilling"
2/3 cup olive oil
1/4 cup chopped rosemary
4 tsp. grated lemon peel
2 tsp. Key West style seasoning blend
1/3 cup lemon juice
2 Tbsp. honey
4 garlic cloves, minced
4 lbs. chicken pieces
Combine all ingredients except chicken in a Ziploc bag. Add chicken pieces and marinate at least one hour. Place chicken on grill skin side down. Grill about 10 minutes. Turn and brush with marinade, grill an additional 20 minutes until juices run clear, turning and brushing frequently with marinade. Discard marinade. Serve chicken.
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Grilled Lime Chicken
recipe by Julee
4 boneless skinless chicken breasts
4 Tbsp. lime juice
2 Tbsp. olive oil
1 tsp. salt
1 tsp. California blend pepper
Prepare grill. Combine lime juice, olive oil, salt and pepper. Brush over chicken while grilling.
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Grilled Margarita Marinated Chicken
from Southern Living magazine
2 Tbsp. orange liqueur, (Triple Sec)
2 Tbsp. lime juice
1/4 cup tequila
1/4 cup olive oil
2 garlic cloves, minced
1 fresh jalapeno, seeded and minced
1/4 cup chopped cilantro
4 skinned and boned chicken breast halves
Combine first 8 ingredients in a shallow dish or zip-top plastic bag. Add chicken; cover or seal, and chill 1 hour. NOTE: I marinated it much longer, stronger flavor. Remove chicken from marinade, discarding marinade. Grill, covered with grill lid over medium-high heat (350-400ºF.), 20 minutes or until done, turning once. NOTE: I don't think it needs to cook nearly that long.
NOTE: For shrimp, substitute 3 lb. medium-size fresh shrimp, peeled and deveined, for chicken. Arrange in grill basket and grill 10 minutes or until shrimp turns pink.
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Grilled Pork Chops with Bourbon-Mustard Glaze
from Bon Appetit magazine
1/3 cup bottled chili sauce
1/4 cup bourbon
1-1/2 Tbsp. Dijon mustard
1-1/2 Tbsp. reduced-sodium soy sauce
4 thin-cut pork rib chops, 1/4" to 1/3" thick
Salt, to taste
Freshly-ground black pepper, to taste
Prepare barbecue (medium-high heat). Combine chili sauce, bourbon, mustard and soy sauce in heavy medium saucepan. Simmer over medium heat until sauce is reduced enough to coat spoon, whisking occasionally, about 4 minutes. Sprinkle both sides of chops with salt and pepper. Brush 1 side of chops generously with sauce. Place chops, sauce-side down, on grill. Brush chops generously with remaining sauce. Grill until cooked through and glazed, about 3 minutes per side.
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Grilled Pork Chops with Lime-Shallot Marinade
recipe by Linda W.
4 boneless center-cut pork chops, about 3/4" thick
1 large shallot, chopped
1/2 cup fresh lime juice
1/2 tsp. salt
2 Tbsp. honey
1/4 to 1/2 tsp. cayenne pepper
Place pork chops in a self-sealing plastic bag. Combine chopped shallot, lime juice, salt, honey, and cayenne pepper in a clean jar with tight lid. Shake well until well mixed and pour over pork; seal bag and refrigerate for 2-4 hours, turning once or twice. Remove pork chops from marinade; brush off shallots back into marinade. Broil or grill over medium heat for 8-10 minutes or until done, turning once. Meanwhile, heat shallot and marinade mixture in a small saucepan to boiling, stirring frequently. Let cool for a few minutes and serve marinade over pork chops.
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Grilled Pork Salad
1/4 cup olive or vegetable oil
2 Tbsp. lime juice
1 Tbsp. Dijon mustard
1/2 tsp. salt
12 sprigs rosemary
2 lbs. pork tenderloin
Raspberry Vinaigrette, below
2-3 bunches watercress, torn into bite-size pieces
1 small peach, cut into 1/2” pieces
1/2 cup raspberries
Mix oil, lime juice, mustard, salt and rosemary in plastic bag. Add pork. Refrigerate one hour, turning occasionally. Make Vinaigrette. Heat coals or gas grill. Cover and grill pork 5-6” from medium heat about 20 minutes, turning occasionally, until no longer pink in center. Cut pork diagonally into 1/4” slices. Save half of the pork for another use. Arrange pork on watercress. Drizzle with vinaigrette. Garnish with peach and raspberries. Serves 4.
Raspberry Vinaigrette: Mix 1/4 cup olive or vegetable oil, 2 Tbsp. raspberry vinegar, 1 tsp. honey, 1/2 tsp. salt and 1/4 tsp. ground mustard until combined.
NOTE: If you wish, you can use 6 cups bite-size pieces assorted salad greens or any 10-oz. bag ready-to-eat lettuce instead of the watercress.
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Grilled Pork Steaks with Lemon Butter Sauce
3 Tbsp. butter
2 tsp. lemon juice
1 clove garlic, minced
6 pork chops
1 pinch kosher salt
Preheat an outdoor grill for high heat and lightly oil grate. Melt the butter in a small saucepan over medium heat. Stir in the lemon juice and the garlic and heat until garlic is tender. Remove from heat. Arrange the chops on a plate and coat top side of each chop with the butter mixture. Place chops on the grill butter side down. Sear over high heat for 1 minute, coating the top side of the chops with the butter mixture while the other side is grilling. Flip the chops and sear the other side for 1 minute. Turn the meat, cover the grill and cook 3 to 5 more minutes per side, brushing occasionally with the remaining butter mixture. Pork chops are done when internal temperature reaches 160ºF.
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Grilled Porketta
from "Betty Crocker Easy Get Togethers"
3 lb. pork boneless shoulder roast
1/2 cup chopped fresh parsley
1 Tbs. fresh or 1 tsp. dried oregano leaves
1 Tbs. fresh or 1 tsp. dried rosemary leaves crumbled
1 1/2 tsp. fennel seed, crushed
1/2 tsp. salt
1/4 tsp. ground red pepper (cayenne)
2 lg. cloves garlic finely chopped
Paprika Coating:
1 Tbsp. paprika
1 tsp. chopped fresh or 1/4 tsp. dried oregano leaves
1/2 tsp. salt
1/4 tsp. pepper
Remove strings from pork roast. Unroll pork, remove excess fat. Mix remaining ingredients except Paprika coating. Rub parsley mixture evenly on inside surface of pork. Re-roll pork, tie with string. Cover and refrigerate at least 8 hours but no longer than 24 hours. If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Brush grill rack with vegetable oil. Heat coals or gas grill for indirect heat. Make Paprika Coating; sprinkle evenly on pork. Insert BBQ meat thermometer so tip is near center of pork. Cover and grill pork over drip pan or over unheated side of gas grill and 4 to 6" from medium heat 1 hour to 1 hour and 30 minutes, turning 3 or 4 times, until thermometer reads 155ºF. Remove pork from grill, cover with tent of aluminum foil and let stand 15 to 20 minutes or until thermometer reads 160ºF. Remove string.
Paprika Coating: Blend all ingredients thoroughly.
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Grilled Tequila-Lime Chicken
recipe by Lynda
1/3 cup Kikkoman teriyaki sauce
2 Tbsp. olive oil
1/4 cup Tequila
lime juice, juice from 1/2 lime or juice 2 key limes
sea salt, optional
1/4 cup chopped cilantro, can be omitted
4 boneless skinless chicken breast
Combine first 6 ingredients in a heavy duty Ziploc bag. Then add chicken. Marinade for at least 30 minutes, but not more than 12 hours. Grill over medium high coals until done. Immediately refrigerate any leftovers and use to make a grilled chicken salad the next day.
Per Serving (excluding unknown items): 372 Calories; 10g Fat (26.7% calories from fat); 56g Protein; 4g Carbohydrate; trace Dietary Fiber; 137mg Cholesterol; 1074mg Sodium. Exchanges: 7 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat.
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Grilled Whole Turkey
from Joyce
You do a whole turkey on the grill? Do you have a rotisserie or do you split the turkey open along the backbone and flatten it and then grill it that way?
Neither. I put it (stuffed) in a foil roasting pan on the gas grill. Put the pan on a cookie sheet to safely carry it back and forth to the kitchen.
from Abbie
I'll jump in here, too .... roasting a whole turkey on the grill is one of our summer favorites. Dh sets it on a rack and roasts it just as though it were in the oven; it makes one moist and succulent turkey and it's always a big hit. We have done smaller ones on the rotisserie, too. Stick an apple in the cavity for extra flavor. We generally don't do stuffing with an outdoor turkey, but lots of picnic-style sides instead.
Are you still working with the general 'per pound' timing as with oven roasting?
No, especially since it's not stuffed, so it does cook faster than it does in the oven, stuffed. It's more like 20 minutes per pound, but I have to say we don't strictly time it and use that more as a guideline. The drumsticks should move easily and the juices need to run clear .... both signs that they are done. Also, do it on a slow fire so it doesn't dry out and overcook on the outside before the interior is done. We always end up tenting it with foil to help with that.
Do you have to baste it and are you turning the turkey during cooking?
Yes to the basting; no to the turning. Just think of the grill as an outdoor oven. My dh likes to oil the bird first, then start basting later so it doesn't get too done too fast.
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Ground Beef Stroganoff
recipe by Rival
2 pounds ground beef
2 medium onions, chopped
2 cloves garlic, minced
4 oz. can sliced mushrooms, drained
1-1/2 tsp. salt
1/4 tsp. pepper
1 cup beef consommé or bouillon
3 Tbsp. tomato paste
3/4 cup sour cream mixed with 2 Tbsp. flour
Brown ground beef in large skillet; add onions, garlic and mushrooms. Sauté until onion is golden brown. Put in crockpot with all remaining ingredients except sour cream mixture. Stir thoroughly. Cover and cook on low 6 to 8 hours. (High: 3 hours). Stir in sour cream 1 hour before serving. Serve over hot buttered noodles or rice.
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Ground Meat Patties au Gratin
from “Casseroles,” by Sebastian Dickhaut
2 day-old rolls
4 cups milk
1 onion
3 oz. smoked bacon
1 Tbsp. chopped fresh parsley
1/4 cup clarified butter
1-1/2 lb. ground meat
3 eggs
salt, pepper
12 cherry tomatoes
1/4 cup butter
1/4 cup flour
6 oz. grated Gouda
oil for baking dish
Cut rolls into cubes and soak in 1 cup of milk. Peel onion. Dice onion and bacon; brown with parsley in 1 Tbsp. of butter. Squeeze out rolls and combine with meat, 1 of the eggs and onion mixture. Season with salt and pepper. Wash cherry tomatoes. Form meat into 12 patties, each containing 1 tomato. Heat remaining 3 Tbsp. of clarified butter in large skillet and sear meat patties. Arrange in oiled baking dish. Preheat oven to 400ºF. For sauce: Heat 1/4 cup butter until foamy. Add flour and stir until combined and lightly golden. Turn off heat and add 4 oz. of cheese, stirring until smooth. Pour over meat patties, sprinkle with remaining cheese. Bake 30 minutes, until sauce is lightly browned. Serves 4-6.
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Ham & Potato Hot Pot
4 Tbsp. butter
1 tsp. salt
1/2 tsp. pepper
10-3/4 oz. condensed chicken broth, undiluted
1 tsp. bottled steak sauce
1 lb. onions, peeled and sliced
6 carrots, pared and sliced (1 lb.)
6 potatoes, pared and sliced 1/4" thick (2-1/2 lb.)
two 1-lb. ham steaks, 1/2" thick
Preheat oven to 350ºF. In medium saucepan, combine 2 Tbsp. butter, the salt, pepper, chicken broth and steak sauce. Bring to boiling. In 3-1/2-quart saucepan or iron pot, layer half of onion and carrot. Add half of potato. Arrange ham steaks on top. Overlap remaining potato and onion slices over ham. Pour broth mixture over all. Bake, covered, 1-1/2 hours or until potato is tender. To brown potato, fifteen minutes before end of cooking, brush potato with 2 Tbsp. melted butter. Continue baking until potato is golden. Serves 6.
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Hawaiian Crockpot Ribs
from Teri
3 lbs. pork ribs
3 Tbsp. cornstarch
3 Tbsp. brown sugar
1/2 tsp. salt
1/4 cup vinegar
1/2 cup ketchup
1 Tbsp. soy sauce
9-oz. can crushed pineapple
Place ribs in crockpot. In a medium saucepan, combine remaining ingredients. Heat to boiling; reduce heat and simmer 4 to 5 minutes, or until sauce begins to thicken. Pour over ribs. Cover; cook on low 6 to 8 hours.
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Hawaiian Ribs
from Teri
1 large onion, sliced
3 to 3-1/2 lbs. country-style pork ribs
3 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup water, divided
1 20-oz. can crushed pineapple in juice, undrained
1 12-oz. bottle chili sauce
1/2 cup packed brown sugar
1 tsp. ground ginger
1/2 tsp. ground mustard
Place onion in a 13x9" baking pan. Rub meat with garlic, and sprinkle with salt and pepper. Arrange ribs over onion. Pour 1/4 cup water around ribs. Cover and bake at 350ºF for 30 minutes. Meanwhile, combine pineapple, chili sauce, brown sugar, ginger and mustard and remaining water. Drain fat from pan; pour pineapple mixture over ribs. Bake, uncovered, 1-1/2 hours longer, or until meat is tender. Serves 6
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Herb-Broiled Chicken
4 whole chicken breast halves without skin
1/3 cup lemon juice
1/4 cup oil
1 tsp. rosemary leaves, crushed
1/2 tsp. thyme leaves
1/4 tsp. garlic powder
dash pepper
dash paprika
Arrange chicken pieces bone side up on broiler pan. Pierce each piece gently with fork. In small bowl, combine remaining ingredients. Brush mixture over chicken. Broil about 4 inches from heat for 8 minutes, brushing frequently with sauce. Turn chicken; continue broiling, brushing frequently with sauce, for 6 to 8 minutes or until chicken is tender. Serve warm, at room temperature, or chilled.
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Herb-Crusted Rib Roast
from "The All New Good Housekeeping Cookbook"
3-lb. beef rib roast from small end (5 1/2 lbs.), trimmed and chine bone removed
1 tsp. salt
1/2 tsp. dried rosemary, crumbled
1/4 tsp. ground black pepper
1 lemon
1-1/2 cups fresh bread crumbs, about 3 slices
1/2 cup chopped fresh parsley
1 Tbsp. olive oil
2 Tbsp. Dijon mustard
Preheat oven to 325ºF. In medium roasting pan (14x10”), place rib roast, fat side up. In small bowl, combine salt, rosemary and pepper. Rub on roast. Roast beef until meat thermometer inserted in thickest part of meat (not touching bone) reaches 140ºF, about 2-1/2 hours. Internal temperature of meat will rise to 145ºF. upon standing. Or roast until desired degree of doneness. About 1 hour before roast is done, prepare bread coating: From lemon, grate 1/2 tsp. peel and squeeze 1 Tbsp. juice. In small bowl, combine lemon peel and juice, bread crumbs, parsley, garlic and oil. Remove roast from oven; evenly spread mustard on top of roast. Press bread crumb mixture onto mustard-coated roast. Roast 1 hour longer or until desired doneness. When roast is done, transfer to warm large platter and let stand 15 minutes to set juices for easier carving. Serves 8.
Per serving: 352 calories, 39g protein, 5g carbohydrate, 18g total fat (7g saturated), 112mg cholesterol, 508 mg sodium
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Herbed Chicken
2-1/2 to 3 lb. broiler-fryer chicken
2 Tbsp. butter
2 Tbsp. vegetable oil
1/4 cup finely chopped onion
1/4 cup lemon juice
2 Tbsp. Worcestershire sauce
1/2 tsp. dried basil leaves
1/4 tsp. dried marjoram leaves
1/4 tsp. dried oregano leaves
2 large cloves garlic, finely chopped
Cut chicken into pieces; cut each breast half into halves and remove skin. heat butter and oil in 13x9" pan in 375ºF oven until butter is melted. Stir in remaining ingredients except chicken. Place chicken, meaty sides down, in pan, turning to coat with herb mixture. Cook uncovered 30 minutes. Turn chicken; cook until thickest pieces are done, about 30 minutes longer. Serves 7.
Microwave Directions: Melt butter and oil in 12x7-1/2" microwave-safe dish (about 45-60 seconds on high). Stir in remaining ingredients except chicken. Place chicken in dish, turning to coat. Arrange with thickest pieces to outside edges in dish. Cover with waxed paper and microwave on high 10 minutes. Rotate dish 1/2 turn. Microwave until thickest pieces are done, 6-10 minutes longer.
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