Category: MISC

PARSLEY, SAGE, ROSEMARY & THYME CHICKEN

PARSLEY, SAGE, ROSEMARY & THYME CHICKEN
6-7 pound chicken
1/2 cup white wine
1/2 cup chicken broth
2 cups baby carrots
1/4 cup butter, softened
1/4 cup chopped fresh parsely leaves
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
1 small onion, cut into eighths
4 cloves garlic, minced

  • Preheat oven to 325˚.
  • Generously grease baking dish.
  • Scatter onions, carrots and garlic along the bottom.
  • In a small food processor pulse 3/4 of all the leaves together until well blended.
  • Add butter until well blended.
  • Working from the large cavity end of the bird, use your fingers to loosen the skin form the meat.
  • Using a rubber spatula, place 2/3 of the butter mixture under the skin on both sides of the breast bone.
  • Spread the remaining butter over the outside of the bird.
  • Generously sprinkle the entire bird with salt and pepper.
  • Sprinkle with remaining herbs.
  • Roast 1 1/2 hours or until desired temperature.
  • Remove from pan and let rest 15-20 minutes.
  • Strain vegetables and make gravy with drippings if desired.
  • Carve and serve.

ROASTED RED PEPPER HAM STRATAS

ROASTED RED PEPPER HAM STRATAS
6 large eggs
1/2 cup milk
5 cups day old bread, cubed
1/3 pound ham steak, cubed
3 green onions, sliced thin
1/3 cup diced roasted red pepper
8 ounces cheese of choice
salt and pepper to taste
2 tablespoons butter, sliced into slivers

  • Preheat oven to 350˚.
  • Whisk together eggs, milk, salt and pepper.
  • Spray four 8 ounce ramekins with PURE.
  • Divide two-thirds of the bread among the four 8 ounce ramekins.
  • Top with ham, onions, red peppers and half the cheese.
  • Top with remaining bread and then the egg mixture.
  • Top with remaining cheese.
  • Dot with butter pieces.
  • Refrigerate overnight.
  • Bake until set, about 30 minutes.

Taco Twist Soup

 
Taco Twist Soup adapted from Everyday Light Meals
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons olive oil
3 cups reduced-sodium beef broth or
  vegetable broth
1 can (15oz) black beans, rinsed and drained
1 can (14.5oz) diced tomatoes
1 1/2 cups picante sauce
1 small green pepper, chopped
1 cup uncooked spiral pasta
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 cup shredded reduced-fat cheddar cheese
3 Tablespoons reduced-fat sour cream

Directions: In a large saucepan, saute onion and garlic in oil until tender.  Add the broth, beans, tomatoes, picante sauce, pasta, green pepper and seasonings.  Bring to a boil, stirring frequently.  Reduce heat; cover and simmer for 10-12 minutes or until pasta is tender, stirring occasionally.  Serve with cheese and sour cream.

Nutrition Facts:
Cal 216
Fat 5g (2g sat fat)
Cholesterol 12mg
Sodium 1,052mg
Carb 33g
Fiber 6g
Progtein 10g

Diabetic Exchanges:   2 vegetables, 1 1/2 starch, 1 lean meat, 1/2 fat

Modifications:
-I added 1lb 93/7 ground beef (nutrition facts do not depict the ground beef)

Brown the ground beef.
Saute the onion, pepper, and garlic.
Add the beef broth.
Add the diced tomatoes and black beans.
Add the picante sauce, pasta, and seasonings.

Add the ground beef.  Simmer until the pasta is tender.
Here’s what you’ll end up with:
This soup had a good flavor to it.  It is a fantastic meal for when you don’t have a lot of time.  This recipe is also very versatile.  You could add diced chilies, chicken instead of ground beef, jalapenos, corn, tortilla chips, etc.  Literally, the possibilities are endless.

Grilled Chicken Skewers

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  • 2 pounds boneless, skinless chicken breasts, cut into 2-inch chunks
  • 1/4 cup olive oil
  • Salt and pepper
Preparation
  1. Soak a package of bamboo skewers in warm water for 20 to 30 minutes; drain. Preheat grill to medium-high.
  2. Thread 3 pieces of chicken on each skewer. Brush chicken with olive oil and sprinkle with salt and pepper. Douse a paper towel with vegetable oil and, holding it with tongs, carefully oil grill grate (or, away from heat, mist grill grate generously with nonstick cooking spray). Arrange chicken skewers on grill so that they are not touching. Cover grill. Grill chicken until cooked through, 6 to 8 minutes, turning once. Serve hot or at room temperature. Or let them cool, cover with plastic wrap and refrigerate to serve later.

All You JULY 2007

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 Happy Eating…




ITALIAN LEMON BUTTER CHICKEN

I found this recipe at ALLrecipes and it was amazing!!  I did make a few changes for my family’s likes so go check out the original recipe.

ITALIAN LEMON BUTTER CHICKEN

Lemon Butter Sauce:

  • 1/4 cup white wine*
  • Juice of 2 large lemons
  • 5 tablespoons heavy cream❉
  • 1 cup butter, chilled❉
  • salt and pepper to taste

Chicken and Pasta:
1/2 pound dry farfalle (bow tie) pasta
4 skinless, boneless chicken breast halves – pounded to 1/4 inch thickness
1 tablespoon safflower oil
1 tablespoon butter
1/4 cup all-purpose flour
salt and pepper to taste
4 ounces bacon
6 ounces mushrooms, sliced
6 ounces artichoke hearts, drained and halved
chopped fresh parsley for garnish

  1. To make the sauce, pour the wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3. Stir in cream, and simmer until it thickens. Gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated. Season with salt and pepper. Remove from heat, and keep warm.
  2. Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
  3. To make the chicken, heat oil and 2 tablespoons butter in a large skillet over medium heat. In a bowl, stir together flour, salt, and pepper. Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in hot oil. (If necessary, cook in batches.) Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels. Stir the bacon, mushrooms and artichokes into the oil; cook until the mushrooms are soft.
  4. Cut the chicken breasts into bite-size strips, and return them to the skillet. Stir half of the lemon butter sauce into the chicken mixture.
  5. To serve, place pasta in a large bowl. Stir the chicken mixture into the pasta. Taste, and adjust seasonings. Stir in additional lemon butter sauce as desired. Toss well, and garnish with parsley. 

*a dry blush works well also.
❉I didn’t want to use so much butter so substituted 3/4 cup buttermilk this time and was pleased with the results.

Meatball Calzones

Meatball Calzone adapted from Mr. Food
1 bag of frozen small to medium meatballs, thawed
1 jar of spaghetti sauce
1 bag Italian shredded cheese
1 tube pizza dough

Directions:  Preheat oven according to pizza dough package.  Cut the pizza dough into large enough pieces so that they can be folded over.  Place meatballs on dough, cover with spaghetti sauce and cheese.  Fold dough over to create pockets.  Cook according to pizza dough directions.

Here’s what you’ll need:

Roll out pizza dough onto a greased baking sheet.

Cut dough into large enough pieces so that it can be folded over.

Place meatballs on dough.

Cover with spaghetti sauce.

Add cheese.

Fold over making sure to close all holes so that the sauce doesn’t seep out during cooking.

Spread out on baking dish.  Bake in oven according to directions.

Here’s what you’ll end up with:

This was a perfect weekend lunch recipe.  It was so easy to make and took about 15 minutes with little prep. 
Hope you enjoy!
April

WEEKLY MENUS

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

 DATE BREAKFAST LUNCH DINNER
Monday 3/5 Cereal Sandwiches TUNA MELTS & TOMATO BISQUE
Tuesday 3/6
 Toast C.O.R.N. ORANGE HONEY CHICKEN
Wednesday 3/7 Yogurt Soup CHICKEN FLAUTAS
Thursday 3/8
 Fruit Salad BAKED WHITE FISH
Friday 3/9
 Oatmeal Sandwiches BEEF BARLEY PASTA SOUP & CADILLACS ~ PARMESAN ROAST BEEF  
Saturday 3/10
 Pancakes Out
OLD FASHIONED MEAT LOAF
Sunday 3/11
Baked Eggs C.OR.N. HAMBURGER STEAKS