Southernbelles Recipes and Food Related Articles

Suzanne’s Salmon Sauté with Pine Nut Couscous

2009-11-02T17:55:00.000-06:00

My inspiration for this recipe came from my husbands favorite chicken dish. The story behind this recipe is that hubby and I were on a business trip staying in a hotel with a kitchenette. The kitchenette is very small so we do not have an oven to bake in. We do have a cook top and a microwave. I just could not get behind the idea of nuking salmon even though they are individually wrapped and package says they are microwavable. For those of you wishing to cut your prep time down can buy your veggies pre chopped if you choose. I do 9 times out of 10. For those who cannot eat pasta feel free to substitute Quinoa or Brown Rice if you wish. Another note you can cook your salmon a number of ways this was the easiest way considering all we had was a cook top and a microwave.

4 Salmon filets

1 red pepper chopped

1 yellow pepper chopped

1 green pepper chopped

parsley for garnish (Fresh or Dried) I use dried

1 box pine nut couscous (Quinoa or Brown Rice Can Be substituted)

1 pkg crumbled sundried tomato feta cheese

1 tbsp lemon juice

mrs dash garden herb seasoning no salt added season to taste

Cook your couscous rice or Quinoa in Chicken Stock following directions on the box.

Combine your feta cheese, peppers, and lemon juice and set aside.

Season with Mrs Dash and Sauté your Salmon until it flakes usually 10 min.

Once your couscous, rice, or Quinoa is done combine that with the

Feta, Pepper Mixture and garnish with Parsley. Top your fish with the

leftover Feta, Pepper Mixture

Herb-Crusted Salmon with Spinach Salad

2009-09-25T16:30:00.000-05:00

Dijon mustard gives the topping a nice kick and balances the richness of the salmon fillets. Lemon juice in the spinach salad offers another bright note.
Prep: 10 minutes
Total: 25 minutes
Ingredients

Serves 4

    * 3 slices white sandwich bread
    * 1 cup fresh parsley
    * 2 tablespoons olive oil
    * Coarse salt and ground pepper
    * 4 skinless salmon fillets (6 ounces each)
    * 2 tablespoons Dijon mustard
    * 3 tablespoons fresh lemon juice
    * 5 ounces baby spinach
    * 1/2 medium red onion, thinly sliced

Directions

   1. Preheat oven to 450 degrees. Line a baking sheet with aluminum foil; set aside. In a food processor, combine bread, parsley, and 1 tablespoon oil; season with salt and pepper. Pulse until coarse crumbs form.
   2. Place salmon on prepared sheet; season with salt and pepper. Spread top of fillets with Dijon; top with crumb mixture, pressing gently to adhere. Roast until salmon is opaque throughout, 11 to 13 minutes.
   3. Meanwhile, in a large bowl, combine lemon juice and remaining oil; season with salt and pepper. Add spinach and onion; toss to combine. Serve salmon with spinach salad.

Mediterranean Quinoa Salad

2009-09-18T15:55:00.000-05:00

Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Servings: 8
"Chicken breast cubes, feta cheese, and kalamata olives combine with quinoa in this salad that
is equally good warm or cold."
Ingredients:
2 cups water
2 cubes chicken bouillon
1 clove garlic, smashed
1 cup uncooked quinoa
2 large cooked chicken breasts - cut into bite
size pieces
1 large red onion, diced
1 large green bell pepper, diced
1/2 cup chopped kalamata olives
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
1/2 teaspoon salt
2/3 cup fresh lemon juice
1 tablespoon balsamic vinegar
1/4 cup olive oil
Directions:
1. Bring the water, bouillon cubes, and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to
medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes.
Discard the garlic clove and scrape the quinoa into a large bowl.
2. Gently stir the chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt into the quinoa.
Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed.
Serve warm or refrigerate and serve cold.

Cacciatore Chicken Breasts

2009-08-26T18:37:00.001-05:00

I found this recipe over at Taste of Home. It is a great place to find recipes. One drawback is that some recipes you must be a subscriber to the magazine to have full access to. Posting a copy of recipe below.

Cacciatore Chicken Breasts

SERVINGS: 2

CATEGORY: Lower Fat

METHOD:

TIME: Prep/Total Time: 30 min.
Ingredients:

    * 1/2 medium onion, sliced and separated into rings
    * 1/2 medium green pepper, sliced
    * 1 tablespoon olive oil
    * 2 boneless skinless chicken breast halves (5 ounces each)
    * 3/4 cup canned stewed tomatoes
    * 2 tablespoons white wine or chicken broth
    * 1/4 teaspoon garlic salt
    * 1/4 teaspoon dried rosemary, crushed
    * 1/8 teaspoon pepper

Directions:
In a large skillet, sauté onion and green pepper in oil until crisp-tender. Remove and keep warm. Cook chicken over medium-high heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm.
d the tomatoes, wine or broth, garlic salt, rosemary and pepper to the skillet; cook and stir until heated through. Add onion mixture. Serve over chicken. Yield: 2 servings.

Peanut Butter Rice Krispy Treats

2009-08-25T13:49:00.001-05:00

A few years ago at a family gathering over at my cousins house we were asked to bring a dish. I brought a dessert that is so good. Everyone asked for the recipe so here it is.

1 16 oz package of chocolate almond bark

1/2 cup crunchy peanut butter

3 cups rice krispies

8 oz lightly salted or unsalted peanuts

2 large handfuls of small marshmallows

Melt almond bark in microwave for approximately 2 minutes. If not

completely melted, stir and microwave again at 15 to 30 sec intervals

until melted. Stir in peanut butter. Allow mixture to cool enough so

that the marshmallows won't melt when added. Stir in rice krispies,

peanuts and marshmallows. Drop by tablespoons onto wax paper.

Thai Barbecued Salmon

2009-08-19T19:50:00.001-05:00

The other day I was looking for a different way to make salmon. We have plenty recipes that I use regularly for salmon. My husband stumbled across the recipe for Thai Barbecued Salmon. For the benefit of those who do not subscribe to the magazine I will post the recipe here as well. It was so easy to make and very tasty. I am posting the recipe as is but letting you know that I chose to use flat leaf parsley in place of cilantro. Not really a fan of cilantro. Other than the minor change I made I would still recommend this recipe and will absolutely without a doubt make it again. It was not as spicy as I thought it would be. I am thinking if you want it spicier then you can adjust the amount of Thai chili sauce that it calls for.

Thai Barbecued Salmon

Simple & Delicious - try a FREE ISSUE today!

SERVINGS: 4

CATEGORY: Low Carb

METHOD:

TIME: Prep/Total Time: 15 min.

Ingredients:

2/3 cup barbecue sauce
1/3 cup Thai chili sauce
1/4 cup minced fresh cilantro
4 salmon fillets (1 inch thick and 4 ounces each)

Directions:

In a small bowl, combine the barbecue sauce, chili sauce and cilantro. Set aside 1/4 cup for serving.
Cook salmon on an indoor grill coated with cooking spray for 4-5 minutes or until fish flakes easily with a fork, basting frequently with sauce mixture. Serve salmon with reserved sauce. Yield: 4 servings.
wordpress Tags: Thai Barbecued Salmon, Salmon, Recipes, Seafood, Asian

Quinoa Pilaf

2009-08-12T13:48:00.001-05:00

A few months ago I posted a recipe for stuffed peppers using orzo. I had a friend ask if you could substitute Quinoa for the orzo and I said that I did not see why you could not if you can’t eat anything with wheat or gluten in it. Quinoa is a good alternative. A few weeks ago I made some Quinoa following the basic cooking directions on the box. I used chicken stock instead of water for flavor. I not dislike it I still thought that it lacked something in the flavor department. While my husband and I were trying to come up with ways to add flavor to the Quinoa he came across this recipe.

I was thinking that this might make a good side dish for Feta Chicken Bake.

Cajun Red Beans and Rice

2009-07-31T20:43:00.000-05:00

Cajun red beans and rice

Ingredients

1 lb kielbasa

1 clove garlic, chopped

1 medium onion, chopped

1 green pepper, chopped

2 15-oz. cans red kidney beans

1/2 teaspoon paprika

1/2 teaspoon Cajun seasoning

Preparation

Cut sausage into bite-sized pieces and brown. Add garlic, onions, and pepper and brown. Add beans and seasonings. Barely cover with water and simmer for about 30 minutes. Serve over rice.

Papous Greek Cuisine

2009-07-30T22:01:00.001-05:00

Last night my hubby and I were lucky enough to try Papou’s. The place has been downtown for a number of years. We just never got around to going there. I have to say that the food was very good and I will be going back there. I has heard good things about the place for a number of years and was very happy to see that it is a Authentic Greek Restaurant not a fast food greek restaurant. I had the Tikapia Papou’s Style which is baked in a tomato sauce with Feta Cheese. We picked a good night to go. It was a slow night and not too busy. The food was and service was worth the drive to downtown Huntsville. If you want Authentic Greek Food then this is the place to go.

Braised Sirloin Tips

2009-07-28T08:38:00.002-05:00

Braised sirloin tips

Ingredients
2 tablespoons shortening
2 lbs. beef tips cut into 1 inch cubes
1 10-1/2 oz. can beef consomme
1/2 cup burgundy (or cranberry juice)
2 tablespoons soy sauce
1 clove garlic, chopped finely
1/4 teaspoon pepper
1/4 teaspoon onion salt
2 tablespoons cornstarch
1/4 cup water
4 cups cooked rice

Preparation
Melt shortening and brown meat in a large skillet. Stir in consomme, wine, soy sauce, garlic, and onion salt. Heat to boiling. Reduce heat and simmer for 1 hour. Blend cornstarch and waterand stir into meat mixture gradually. Cook, stirring constantly until mixture thickens and boils. Continue cooking for about 1 minute. Serve over rice.

Beef Pasta and Mushroom Soup

2009-07-27T16:29:00.001-05:00

wordpress Tags: Beef, Pasta, Soup, Mushroom, Cooking, Recipes

Beef Pasta and Mushroom Soup

Prep Time:35 min

Start to Finish:35 min

Makes:6 servings

Ingredients

1 lb lean (at least 80%) ground beef

1 medium onion, chopped (1/2 cup)

6 cups hot water

1 box Hamburger Helper® beef pasta

1/2 teaspoon dried basil leaves, crushed

1/2 teaspoon salt

1/8 teaspoon pepper

2 medium cloves garlic, finely chopped

1 can (4 oz) Green Giant® mushroom pieces and stems, drained

2 tablespoons dry red wine, if desired

2 tablespoons chopped fresh parsley

Directions

1. In 4-quart Dutch oven, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally,
until beef is brown; drain.

2. Stir in hot water, Sauce Mix, basil, salt, pepper and garlic. Heat to boiling, stirring constantly.

3. Reduce heat. Cover; simmer 10 minutes, stirring occasionally. Stir in uncooked Pasta, mushrooms and wine.
Cover; cook 10 minutes longer. Stir in parsley.

Tuscan Chicken Simmer

2009-07-26T06:00:00.003-05:00

Found this recipe over at Kraft.com
4 small boneless skinless chicken breast halves (1 lb.)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 cup water
1/4 cup pesto
2 cups grape or cherry tomatoes
1 cup KRAFT Finely Shredded Italian* Five Cheese Blend

HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover skillet with lid.
Cook 5 to 7 min. on each side or until chicken is cooked through (165ºF). Remove chicken from skillet; keep warm.

REDUCE heat to medium. Add cream cheese, water, pesto and tomatoes to skillet. Cook, uncovered, 2 min. or until
heated through, stirring occasionally.

RETURN chicken to skillet. Cook and stir 1 min. or until chicken is coated and heated through.
Sprinkle with shredded cheese.

Greek Orzo Stuffed Peppers

2009-07-25T11:18:00.001-05:00

A very good friend of mine posted this on Facebook a few months ago. I have made it at least a dozen times since then. I think it gets better each time I make it. Below is my version of the recipe.

Greek Orzo Stuffed Peppers

We steam brightly colored bell peppers in the microwave to save time and then stuff them with orzo, spinach, and feta. This basic recipe will work with almost any filling — try substituting different types of cheese, herbs, or beans. Serve with whole-wheat pita bread and cucumber salad.

Greek orzo stuffed peppers:
Total Time: 40 min

Prep Time: 40 min

Ingredients
U.S. Metric Conversion chart

    * 4 yellow, orange, and/or red bell peppers
    * 1/2 cup(s) whole-wheat orzo
    * 1 can(s) (15-ounce) chickpeas, rinsed
    * 1 tablespoon(s) extra-virgin olive oil
    * 1 medium onion, chopped
    * 6 ounce(s) baby spinach, coarsely chopped
    * 1 tablespoon(s) chopped fresh oregano, or 1 teaspoon dried
    * 3/4 cup(s) crumbled sundried tomato basil feta cheese, divided
    * 1/4 cup(s) sun-dried tomatoes (not oil-packed), chopped
    * 1 tablespoon(s) roasted garlic red-wine vinegar
    * 1/4 teaspoon(s) garlic herb seasoning (no salt)

Directions

    * 1. Halve peppers lengthwise through the stems, leaving the stems attached.
     Remove the seeds and white membrane. Place the peppers cut-side down in a large microwave-safe dish.
     Add 1/2 inch water, cover, and microwave on high until the peppers are just softened, 7 to 9 minutes.
     Let cool slightly, drain, and set aside.
    * 2. Meanwhile, bring a large saucepan of water to a boil. Add orzo and cook until just tender,
    8 to 10 minutes or according to package directions. Drain and rinse with cold water.
    * 3. Mash chickpeas into a chunky paste with a fork, leaving some whole.
    * 4. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until soft,
     about 4 minutes. Add spinach and oregano and cook, stirring, until the spinach is wilted, about 1 minute.
     Stir in the orzo, chickpeas, 1/2 cup feta, tomatoes, vinegar, and salt; cook until heated though,
    about 1 minute. Divide the filling among the pepper halves and sprinkle each pepper with some of the remaining
    1/4 cup feta.

wordpress Tags: feta, orzo, peppers, recipes, vegetarian, cooking, easy

Volcano Salmon Salad

2009-07-24T07:00:00.003-05:00

I am not sure where I originally found this recipe but it makes for a nice summertime dinner dish.

1 lb skinned salmon fillet
1 tbl olive oil plus
1 tsp olive oil
1/4 cupfresh lemon juice
1/2 tsp kosher salt
2 tsp Asian chile sauce (sambal oelek) or more to taste
(or 1 tspn dried hot red pepper flakes)
4 cup cooked couscous or rice
1/2 bn watercress rinsed, separated
(or 2 tightly-packed cups washed, torn fresh spinach)
18 cherry tomatoes halved
1 cup minced fresh cilantro or Italian parsley

Instructions: Seafood Alternatives: catfish, snapper, halibut, mahi mahi, swordfish Rub each side of the salmon with 1/2 teaspoon of the olive oil. Grill the salmon over a medium-hot fire for 2 minutes per side to sear the outside. Continue grilling over moderate fire toward the edge of the grill until opaque through but still moist, 2 to 3 minutes per side. Alternatively, broil the salmon in the oven.

Stir together the lemon juice, salt, chile sauce and remaining 1 tablespoon oil for the dressing. In a large bowl, toss the couscous, watercress, tomatoes, cilantro and green onions.

Pour the dressing over the couscous mixture and toss well to coat. Break the salmon into large chunks, discarding any bone, and add it to the salad. Gently toss and serve.

This recipe yields 4 servings.

Comments: Spiked with chile sauce and citrusy cilantro, quick cooking couscous and salmon are the perfect foils for these fiery flavors of the East. Serve with warm, crusty bread.

Taco Casserole

2009-07-23T11:03:00.001-05:00

When Making this I would put the olives on the side so those that do not like Olives like me could have the dish without the olives.

Taco Casserole

Ingredients

1 large package corn tortillas
1 can refried beans
1 can enchilada sauce
1 can black olives (optional)
1 pound ground beef
1 package taco season
1 can green chilies
1 jar taco sauce (liquid)
4 cups shredded cheese
Salsa

Preparation

In a large saucepan, brown the ground beef. Combine olives, taco season, green chilies,
and half jar of taco sauce with ground beef. Simmer for 5 minutes. In 9 by 13 pan layer bottom
with corn tortillas, add with meat mixture on top followed by salsa, and cheese.
Next layer the tortillas, beans, salsa and cheese. Top with tortillas, cheese and salsa (or taco sauce).
Cook for 35 minutes at 350 degrees.

Carl's Galaxy Chili

2009-07-23T07:00:00.002-05:00

This is my version of my dad's chili recipe. My version came about one time when I wanted to make chili and did not have enough ground beef on hand so I used half sausage and half ground beef. So now everytime I make chili I use this particular recipe. The original recipe calls for pinto beans but I prefer chili beans or kidney beans in it. You can use any of the beans I listed it is your preference as to what you want to use. I also use regular rotel and hot sausage or mild sausage and hot rotel just depending on what is available. I just do not mix the hot sausage and hot rotel as it produces to much heat. My dad always makes this for the volunteers when they work at Galaxy of Lights during the holiday season.

1 c chopped onions
1 c chopped celery
1/2 lb of ground beef
1/2 lb of hot sausage
1 pkg chili mix
1 10 oz can rotel tomatoes
1 28 oz can diced tomatoes
1 can of your choice of chilli beans, kidney beans or pinto beans.
bacon drippings

Saute your onions and celery about 10 minutes or until tender. Brown beef in bacon drippings. Combine all ingredients except beans.
Bring to a boil. Reduce Heat simmer and add beans. Simmer 30 to 40 minutes. (Adjust consistency by adding a small amount of water, beer
or tomatoes.

Salmon With Puff Pastry and Pesto

2009-07-22T22:04:00.007-05:00

I am always looking for new recipes for Salmon. I found this recipe a number of years ago and have yet to try it myself. I have tons of recipes that I have seen and said oh that looks good why don't we try it sometime. Maybe I will make this next time I do Salmon.

Recipe courtesy Giada De Laurentiis

Show: Everyday Italian

Episode: Ingredients in 15 Minutes

Cook Time
10 min
Level
Easy
Yield
4 servings

Times:

Prep: 5 min
Inactive Prep: --
Cook: 10 min
Total:: 15 min

Ingredients

4 pieces of purchased puff pastry, each cut to be just larger than a piece of salmon
4 (4 to 6-ounce) pieces salmon
1/4 cup sliced almonds
1/4 cup purchased pesto
2 tomatoes, sliced

Directions

Preheat the oven to 400 degrees F.
On a foil-lined baking sheet, place the 4 pieces of puff pastry. Also place the 4 pieces of salmon, being careful to make sure they are not touching. Sprinkle each piece of salmon with 1 tablespoon of the sliced almonds. Bake for 10 minutes.
To serve, place each piece of puff pastry on a plate. Top each puff pastry with 1 tablespoon of pesto. Top the pesto with 2 slices of tomatoes each. Top the tomatoes with the salmon and serve.

Zesty Grilled Vegetables

2009-07-22T06:00:00.001-05:00

4 zucchini (1-1/2 lb.), cut diagonally into 1/2-inch-thick slices

3 each red and yellow peppers (1-3/4 lb.), cut into 1/2-inch-wide strips

1/4 cup KRAFT Zesty Italian Dressing

1/4 cup KRAFT Grated Parmesan Cheese

Make It!

HEAT grill to medium heat. Place vegetables in grill basket.

GRILL 10 min. or until crisp-tender, turning occasionally. Place in large bowl.

ADD dressing; toss to coat. Sprinkle with cheese.

Cajun Chicken with Peppers and Pasta

2009-07-21T13:19:00.000-05:00

Cajun Chicken with Peppers and Pasta

Ingredients

4 chicken breasts, boneless and skinless
1 stick butter
4-5 Tbsp. cajon poultry seasoning
1 red pepper cut into match sticks pieces
1 yellow pepper cut into match stick pieces
1 green pepper cut into match stick pieces
1 can chicken broth
1 serving angel hair pasta, pre cooked
Flour for coating chicken
Vegetable spray

Preparation

Spray large frying pan with vegetable spray.
Put stick of butter and poultry seasoning in pan.
Heat until melted.
Meanwhile, cut chicken into bite-sized pieces and coat with flour.
When butter has melted, add chicken to pan and cook until brown.
Move chicken to one side of the pan and add all the peppers.
Cook for about 2 minutes. Add chicken broth a little at a time and cook until
the juices thicken up a bit. Add the angel hair pasta (remember to pre cook it!).
Cook for one minute and serve.

Campbells Beef Bourguignonne

2009-07-20T12:04:00.002-05:00

from Campbell's Kitchen

Prep Time: 10 min.
Cook Time: 8 hr.

Ingredients:

1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup

1 cup Burgundy or other dry red wine

2 cloves garlic, minced

1 tsp. dried thyme leaves, crushed

2 cups small whole mushrooms (about 6 ounces)

2 cups fresh or thawed frozen whole baby carrots

1 cup frozen small whole onion, thawed

1 1/2 lb. beef top round steaks, 1 1/2-inches thick, cut into 1-inch pieces

Directions:

Stir the soup, wine, garlic, thyme, mushrooms, carrots, onions and beef in a 3 1/2-quart slow cooker.
Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
* Or on HIGH for 4 to 5 hours
Serves 6.

Crabmeat Casserole

2009-07-20T06:00:00.003-05:00

I found this recipe from my local newspaper a few years ago. I did not have pimentos nor do I like them so I just omitted them from the recipe.

Main Dishes:
Crabmeat Casserole

Ingredients
1-1/2 tablespoons butter
4 tablespoons shredded cheese (your choice)
2 tablespoons flour
1 dash salt
1 dash pepper
1-1/2 cups whole milk
1 pimiento, chopped
1 can (4 ounces) mushroom pieces, sauteed in small amount of butter
1/2 pound imitation crabmeat, cut up
1 sealed package of saltine cracker crumbs
3 tablespoons butter or margarine, for topping

Instructions
In 2-quart saucepan, blend 1-1/2 tablespoons butter, cheese, flour, salt and pepper.
Add milk and cook over low heat to form sauce.
Saute mushrooms in small amount of butter.
Add the pimientos, mushrooms and crabmeat to the sauce.
Place mixture in a buttered 2-quart casserole.
Top with cracker crumbs (thick layer) and dot with 3 tablespoons butter.
Bake at 350 degrees until butter is melted and cracker crumbs browned.

Crispy Macaroni and Cheese

2009-07-19T06:00:00.005-05:00

Crispy Macaroni and Cheese

From: Campbell's Kitchen

Prep Time: 20 minutes

Bake Time: 20 minutes

Serves: 4

Ingredients:

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup
OR 98% Fat Free Cream of Mushroom Soup

1/2 cup milk

1/2 tsp. prepared mustard

Generous dash ground black pepper

3 cups hot cooked elbow pasta

2 cups shredded Cheddar cheese

1 can (2.8 oz.) French fried onions

Directions:

MIX soup, milk, mustard, pepper, pasta and 1 1/2 cups cheese in 1 1/2-qt. casserole.
BAKE at 400°F. for 20 min. or until hot. STIR . Sprinkle with onions and remaining cheese. Bake 1 min. more
or until onions are golden.

TIP: Recipe may be doubled. Double all ingredients and use 3-qt. shallow baking dish.
Serves 8 as a main dish or 12 as a side dish.

Creamy Pesto Chicken and Bow Ties

2009-07-18T06:00:00.022-05:00

I discovered this recipe a number of years ago and it has become a favorite of mine and my husbands.
It is so easy to make and very tasty.
Creamy Pesto Chicken & Bow Ties
Prep/Cook Time: 20 minutes
Serves: 4

Ingredients:
3 cups uncooked bow tie pasta
2 tbsp. butter OR margarine
1 lb. boneless chicken breasts, cubed
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
1/2 cup pesto sauce
1/2 cup milk

Directions:

COOK pasta according to pkg. directions. Drain.
MEANWHILE , heat butter in skillet. Add chicken and cook until browned,
stirring often. ADD soup, pesto sauce and milk. Bring to a boil. Cook over low heat 5 min.
or until done. Stir in drained pasta and heat through.

Couscous Vegetable Salad

2009-07-17T14:09:00.001-05:00

Couscous-Vegetable Salad
Zesty pesto and balsamic vinegar pair to flavor this pasta toss of colorful sautéed, crisp-tender vegetables.

Prep Time:10 min
Start to Finish:15 min
Makes:6 servings

Couscous-Vegetable Salad

1 cup uncooked couscous
1 tablespoon olive or vegetable oil
1 medium zucchini, cut into 1/4-inch slices (2 cups)
1 medium yellow summer squash, cut into 1/4-inch slices (1 1/2 cups)
1 large red bell pepper, cut into 1-inch pieces
1/2 medium red onion, cut into 8 wedges
1 container (7 ounces) refrigerated pesto with sun-dried tomatoes or Basil pesto
2 tablespoons balsamic or cider vinegar

1. Make couscous as directed on package.
2. Meanwhile, heat oil in 10-inch nonstick skillet over medium-high heat. Cook zucchini, yellow squash, bell pepper and onion in oil about 5 minutes, stirring frequently, until crisp-tender.
3. Toss couscous, vegetable mixture, pesto and vinegar in large bowl. Serve warm or cool.

Breakfast Casserole

2009-07-16T14:57:00.002-05:00

Breakfast Casserole
Ingredients
6 slices bread
2 cups milk
1 cup cheddar cheese
1/2 tsp. pepper
6 or 8 eggs beaten
1 tsp. salt
2 Tbsp. mustard
1 1/2 to 2 pound sausage
2 Tbsp. butter
Preparation
Trim the crust from the bread and spread butter on each side.
Place in casserole dish. In a separate bowl, beat eggs, milk, salt, pepper and mustard well.
Cut the sausage in small pieces and brown the sausage. Drain well. Sprinkle sausage over the buttered bread;
add cheese. Pour egg mixture over the cheese. Place in refrigerator overnight. Bake at 350 for 45 minutes.
Serves 8 to 10.

Aussie Chicken

2009-07-14T17:35:00.002-05:00

Aussie Chicken

INGREDIENTS:

* 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness

* 2 teaspoons seasoning salt

* 6 slices bacon, cut in half

* 1/2 cup prepared mustard

* 1/2 cup honey

* 1/4 cup light corn syrup

* 1/4 cup mayonnaise

* 1 tablespoon dried onion flakes

* 1 tablespoon vegetable oil

* 1 cup sliced fresh mushrooms

* 2 cups shredded Colby-Monterey Jack cheese

* 2 tablespoons chopped fresh parsley

DIRECTIONS:

1. Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.

2. Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.

3. In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.

4. Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.

5. Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.

Aunt Nona’s Vegetable Casserole

2009-07-14T15:06:00.001-05:00

This recipe belong to one of my aunt’s on my moms side of the family. I always liked making this during the thanksgiving or Christmas. It can be made anytime but I think of it as a holiday dish.

Aunt Nona's Vegetable Casserole

Serves 6

Ingredients

2 cans Veg-All (drained)

1 cup chopped water chestnuts

1 cup chopped onions

1 cup grated cheddar cheese

3/4 cup mayo

1 stack of Ritz crackers

1 stick of butter (melted)

Directions

Mix first 5 ingredients and pour into buttered casserole dish. Mix crackers and butter together and sprinkle over
vegetables. Bake @ 350 degrees for 30 minutes.

Alfredo Blue Pasta

2009-07-14T10:21:00.001-05:00

Alfredo Blue Pasta

Ingredients

1 pound fettuccini pasta

1 Tbsp. olive oil

1 clove garlic, minced

4 oz. blue cheese, crumbled

1/4 cup grated Parmesan cheese

2 cup heavy cream

1 Tbsp. Italian seasoning

salt and pepper to taste

Preparation

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, saute garlic in olive oil in a small skillet over medium heat until golden. Set aside. In a medium saucepan over medium-low heat, combine blue cheese, Parmesan cheese and cream. Stir until cheeses are melted and thoroughly combined. Stir in the oil from the garlic pan (but not the garlic pieces), the Italian seasoning and the salt and pepper. Toss sauce with hot pasta and let stand 5 minutes before serving. Makes 6 servings.

Spicy Chocolate

2009-07-12T14:41:00.001-05:00

I have always had a taste for chocolate. Never really been a fan of dark or even spicy chocolates. My husband however likes things of a spicy nature. After coming back from a trip to Wal mart he had a new kind of spicy chocolate that he wanted me to try. So being curious about the name I decided to try the Firecracker Chocolate Bar as it is named. It has an interesting texture once it is in your mouth. I described it as chocolate covered pop rocks with a kick. I should add for not liking spicy or dark chocolate this was not bad. Not something I would eat all the time but you need to try it once just for the weird feeling in your mouth.

Stir Fry Mongolian Grill

2009-07-12T11:03:00.001-05:00

My husband and I decided last night that we wanted to try the new Stir Fry Mongolian Grill. I must say it did not disappoint us at all. It is reasonably priced and good variety on the menu. The waiter and staff were friendly and prompt. I would expect nothing less in the south. I will absolutely be going back and recommending to my friends.
We have been to other Mongolian BBQ Restaurants in the various states that we have lived in over the last 16 1/2 years. If you are in the Huntsville area you should really try this place for something different.

Rotel Baked Macaroni and Cheese

2009-07-11T08:56:00.001-05:00

Ro-Tel BAKED MACARONI and CHEESE

Ingredients

3 cups uncooked elbow macaroni

1/2 cup margarine

1/2 cup all-purpose flour

2 cups milk

1 lb. shredded cheddar cheese

1 can (10 oz.) RO*TEL Diced Tomatoes and Green Chilies

Directions

Preheat oven to 375 degrees F. Cook macaroni as directed on package; drain and set aside.
Melt margarine over low heat. Stir in flour; cook
1 minute, stirring constantly until mixture is smooth and bubbly.
Stir in milk; heat to a boil; stirring constantly. Reduce heat and simmer until thickened, about 1 minute.
Add cheese and RO*TEL. Stir until cheese is melted, then remove from heat. Stir macaroni into cheese sauce.

Transfer to an ungreased 9 x 12-inch baking dish. Bake uncovered 30 minutes or until heated through.
Serves 10.

Crockpot Garlic Chicken

2009-07-10T20:42:00.001-05:00

Crockpot Garlic Chicken

Ingredients

2 pounds boneless, skinless chicken breasts
2 cans cream of chicken with herbs
2 cans cream of mushroom with roasted garlic
1 package dry Lipton soup mix, herb and garlic flavor
1 can water

Preparation

Put chicken in crockpot.
Mix other ingredients together and pour over chicken.
Cook on Medium-low heat for 4 - 6 hours.
Serve over rice or noodles.

Carl’s Spaghetti Sauce

2009-07-09T10:43:00.002-05:00

I always like trying new recipes so a few years ago my dad sent this recipe to me. I make a habit of keeping a copy stored electronically. Comes in real handy when i get a phone call from dad saying he lost the recipe and do I have it. I got just such a call just a few minutes ago and have already emailed my copy to dad.

1lb ground chuck

1 28oz can diced tomatoes

2 6oz can Tomato sauce

1 6oz can Tomato Paste

1 tsp garlic salt

3/4 c chopped onion

2 bay leaves

1/4 tsp basil

1/4 tsp Oregano leaves

1/4 c oil

salt and pepper to taste

Cook onions in oil a few mins. Add beef

brown,then drain off fat. Add spices and all the cans of tomatoes.

Cook with lid on for an hour

Lid off 30 min.

Add 1 tsp of sugar at end

You may add 1/2 c burgandy if you like at the end

Double recipe and freeze

Capellini Caprese

2009-07-08T15:57:00.002-05:00

This sounds like a nice dish to make sometime. Found it over at Kraft.

Prep Time:

10 min

Total Time:

25 min

Makes:

4 servings, 1-1/2 cups each

What You Need!

1/2 lb. capellini or spaghetti, uncooked

1/2 cup KRAFT Tuscan House Italian Dressing and Marinade

1 onion, finely chopped

2 cloves garlic, minced

3 cups halved grape or cherry tomatoes

1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

1/3 cup fresh basil, finely sliced

Make It!

COOK pasta as directed on package.

MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 2 min. Add tomatoes; cook 5 min. or until heated through, stirring occasionally.

DRAIN pasta. Add to tomato mixture; mix lightly. Sprinkle with cheese and basil.

Kraft Kitchens Tips

Substitute

Substitute 3 tomatoes, chopped, for the grape or cherry tomatoes.

Special Extra

Add 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Grilled Chicken Breast Strips with the tomatoes.

Chicken and Wild Rice Soup

2009-07-08T13:24:00.001-05:00

This recipe was given to me by my dad. He took over all the cooking when my grandmother passed away 15 years ago. She was a wonderful cook and this sounds like something that she would like.

Chicken and rice soup

Ingredients

1 lb of chicken breasts cooked and chopped

1 box uncle ben's wild rice (23 herbs) regular not fast cook dump it all in pot, including the packet

2 cans chicken broth

1-2 can of water (I use the broth from cooking the chcken breasts)

1 small onion, chopped

1 can cream of celery soup

1/2 tsp tarragon

1/2 tsp black pepper

1 can mushrooms

Directions

Boil your Chicken for 30-40 minutes.
Mix all together and bring to a boil. Simmer for at least 45 mins to cook the rice,
I usually start mine on the stove in the pot I cooked the chicken in and then transfer to crockpot for
the rest of the day, low heat. If too thick add water or chicken broth. Very hearty.

Bruschetta Chicken Bake

2009-07-08T10:06:00.001-05:00

I discovered this recipe a few years ago from Kraft. It is so easy and tasty. As with all recipes I have I season to mine and my husbands tastes

Prep Time: 10 min

Total Time: 40 min

Makes: 6 servings,
1 cup each

Ingredients

1 can (14-1/2 oz.) diced tomatoes, undrained

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1/2 cup water
2 cloves garlic, minced

1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 tsp. dried basil leaves

1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

PREHEAT oven to 400°F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing
mix is moistened. Set aside. PLACE chicken in 13x9-inch baking dish; sprinkle with the basil and cheese.
Top with stuffing mixture. BAKE 30 min. or until chicken is cooked through.

KRAFT KITCHENS TIPS

Serving Suggestion

Serve with cooked green beans and a bagged salad tossed with your favorite KRAFT Light Reduced Fat Dressing.

Substitute

Prepare as directed, omitting the garlic and using STOVE TOP Stuffing Mix Italian Style with Roasted Garlic.

Beef and Salsa Pizza

2009-07-06T15:17:00.001-05:00

I Know that most people are going to say what this sounds odd but it is really tasty. Last night my hubby and I were thinking of something to do for dinner and came up with this idea. Use leftovers from when you make beef and salsa burritos and instead of tortillas use a pizza crust. The pizza crust can be your choice of homemade or frozen whichever is easier for you

Ingredients

1 pizza crust

1 pkg of mexican style shredded cheese

leftover beef and salsa mixture

prepare your pizza crust and top with the beef and salsa mixture and cheese. Place in a 425 oven for 15 minutes or until done time may vary with your oven. Let cool for a few minutes and then slice and serve.

Beef and Salsa Burritos

2009-07-05T20:19:00.002-05:00

About 14 years ago my husband and I discovered a recipe for beef and Salsa burritos. I always tweak a recipe to mine and my husbands taste. One day when I did not have enough ground beef I decided that I would try it with half ground beef and half sausage. It turned out to be a good idea as it is one of my hubby’s favorite dishes. Below is my version.
Ingredients
1/2 lb. lean ground
1/2 lb hot sausage
1 Tbsp. chili powder
1/4 tsp. ground cumin
1 10-oz. pkg. frozen chopped,defrosted, well-drained
1 cup prepared chunky salsa
3/4 cup shredded Mexican four cheese blend
8 medium flour tortillas,warmed

Directions:

In a large non-stick skillet, brown ground beef and sausage over medium heat 8-10 minutes or until no longer pink, stirring occasionally. Pour off drippings. Season beef with chili powder,and cumin, Stir in spinach and salsa; heat through. Remove from heat;
To serve, spoon 1/2 cup beef mixture in center of each tortilla. Fold bottom edge up over filling; fold sides to center, overlapping edges.

Crumb Topped Salmon

2009-07-05T06:00:00.006-05:00

Crumb Topped Salmon

Category: Shellfish & Fish

Total Time: 45 min
Makes: 8 servings

Ingredients:
2 1/2 cups bread crumbs
4 garlic cloves, minced
1/2 cup chopped parsley
6 Tablespoons grated parmesan cheese
1 Tablespoon thyme
2 tsp. grated lemon peel
1/2 tsp. salt
6 Tablespoons melted butter, divided
1 salmon fillet (3 to 4 pounds)

Preparation:
In a bowl combine bread crumbs, garlic, parsley, cheese, thyme, lemon peel and salt. Mix well. Add 4 tablespoon
melted butter and toss lightly to coat, set aside.

Pat salmon dry. Place skin side down in a greased baking dish. Brush with remaining butter, cover
with crumb mixture. Bake in 350 degree oven for 20-25 minutes or until flakes easily with a fork.

Aunt Nell's Chicken Salad

2009-07-04T07:00:00.001-05:00

Aunt Nell's Chicken Salad

5 chicken breast halves, cooked and chopped
1 c chopped celery
2 c seedless red grapes (halved)
1 c slivered almonds (toasted)
1 c mayonnaise
1 c sour cream
4 hard cooked eggs, chopped

Combine first 4 ingredients in large bowl. Stir mayonnaise and sour cream together and mix with chicken, add celery, grapes and almonds, then fold in eggs. Refrigerate until ready to serve.

Angel Hair Pasta with Chicken & Vegetables

2009-07-03T21:39:00.001-05:00

Angel Hair Pasta with Chicken & Vegetables Prep time: 10 mins Cook time: 15 mins Ingredients • 1 tsp olive oil • 1/2 tsp minced garlic • 1/4 cup chopped onion • 1 can (14.5 oz.) Italian-style tomatoes with juice • 1 pkg 16 oz. Birds Eye Broccoli, Cauliflower, Carrots • 1 lb grilled chicken, cut into bite-sized pieces • 4 oz angel hair pasta, cooked • 3 tbsps shredded parmesan cheese Instructions In skillet, cook onion and garlic in oil medium heat 2 to 3 minutes or until onion is soft and transparent. Add tomatoes and frozen vegetables; cover, and cook for 5 to 6 minutes. Stir in chicken and continue cooking another 2 to 3 minutes or until vegetables are tender. Serving Suggestions

Roasted Broccoli

2009-06-25T17:53:00.000-05:00

Ingredients

* 4-5 lbs broccoli
* 5 tbsp olive oil
* 1 1/2 tsp salt
* 1/2 tsp pepper
* 1 1/2 tsp garlic powder
Cooking Directions
1. Preheat oven to 425°.
2. Wash broccoli and dry extremely well (or don't wash it and hope the heat kills any germs.)
3. Cut broccoli into florets.
4. Toss all ingredients together.
5. Spread the broccoli evenly on a cookie sheet.
6. Roast in the oven for 20-25 minutes, or until the tips of the broccoli are browned

Favorite Recipe Websites

2009-06-19T12:43:00.000-05:00

When I was working full time outside the house I was always looking for a recipe that was quick and easy to make. I like to makes things that taste good and I also like to spend as little time as possible in the kitchen. Recipezaar is one of my all time favorite sites to get recipes. It has a wide variety of choices to search exactly what you are looking for. I invite you to email me and tell me what some of your favorite recipe websites are or even some of your favorite recipes and post them here.

Crab and Lemon Pepper Bow Tie Salad

2009-06-19T00:24:00.000-05:00

This is another family favorite. I got the recipe off of the Louis Kemp website a few years ago. I will have to break this recipe out sometime when it is warmer outside. Not much of winter dish
Ingredients
2 pkgs. (8 oz.each) Louis Kemp Crab Delights
3 cups dry bow tie pasta
2 tbsp. lemon juice
6 tablespoons non-fat sour cream
1/4 cup light mayonnaise
1/2 teaspoon black pepper, sugar, dry dill weed
salt to taste
1/2 cucumber, seeded and chopped fine
2 green onions, chopped
1 stalk celery, chopped fine
1 small carrot, grated
1/4 cup frozen peas cooked (optional)

Instructions
Cook pasta according to package directions. Rinse under cold water and drain well. In a large bowl whisk together the lemon juice, sour cream, mayonnaise and seasonings. Add cooked pasta , Crab Delights and vegetables. Toss together well and serve.

Preparation Time
25 min

Salmon with Spinach and Feta

2009-06-18T00:14:00.000-05:00

I know it has been awhile since I posted a recipe. I am always on the lookout for easy salmon recipes. It does not get any easier than this one. I discovered this one a few months ago in one of my many cooking magazines. In fact I am making it for dinner tonight. I have modified the recipe to mine and my hubby's taste. I season the fish with a salt free garlic herb seasoning before broiling and I use garlic herb feta in place of the plain feta cheese. Still makes for a tasty recipe.

Cornbread Dressing

2008-11-12T23:28:00.000-06:00

This is one of my favorite recipes. My grandmother would make this every thanksgiving.

Cornbread dressing

Ingredients

6 cups cornbread (take crust off and crumble)
4 cups chicken broth
1 cup chopped onion
1 cup chopped celery
3 eggs beaten
1 tbsp sage
1 tsp pepper
1 tsp salt
1/2 stick butter

Directions

Combine all ingredients and mix well. Pur into large baking dish. Bake about one hour @ 350 to 375 degrees.

Watermelon Mint Feta Salad

2008-08-01T12:39:00.000-05:00

I am not sure where I originally found this recipe but I like it. I thought it was worth sharing.It is easy to make and tasty. I buy the already cut up watermelon and cut that up into smaller pieces and I use the precut onions as well. It is a nice combination of sweet and savory.

Watermelon Mint Feta Salad

1/2 cup chopped red onion
1/2 cup lime juice (4-6 limes, depending on how big and juicy the limes are)
A quarter of a medium sized watermelon, rind removed, black seeds removed (if there are any), chopped into 1-inch cube-ish pieces, about 8 cups
1/2 cup crumbled feta cheese
1/2 cup fresh mint leaves, chopped
1/2 cup fresh parsley leaves, chopped

Method
1 Soak the chopped red onion in the lime juice while you are prepping the other ingredients, about 15 minutes.

2 Gently combine all ingredients into a large serving bowl.

Serve immediately. Salad will get soggy if kept overnight.

Serves 6-8.[/color]

Raspberry Marinated Salmon

2008-07-01T00:35:00.000-05:00

I originally found this recipe at Kraftfoods.
I also combined it with another favorite salmon recipe of ours by adding the spinach and mushrooms.
It is quick and easy to make also.
3 Tbsp. KRAFT LIGHT DONE RIGHT! Raspberry Vinaigrette Reduced Fat Dressing
4 salmon fillets (4 oz. each)
1 bag Spinach
1 pkg Mushrooms

POUR dressing over salmon in resealable plastic bag; seal bag. Refrigerate 30 min. to marinate.
PREHEAT oven to 375 Remove salmon from marinade; discard bag and marinade. Also combine spinach and mushrooms with salad dressing and pour over marinated fish.
Bake salmon, 30-35 minutes. or until salmon flakes easily

Swanson Slow Cooker Chicken Cacciatore

2008-06-30T06:00:00.000-05:00

Prep Time: 10 minutes

Cook Time: About 8 hours
Serves: 6

Ingredients:

1 3/4 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)

1 tsp. garlic powder
2 cans (14 1/2 oz. each) diced Italian-style tomatoes

4 cups mushrooms, cut in half (about 12 oz.)

2 large onions, chopped (about 2 cups)

3 lb. chicken parts, skin removed

10 cups hot cooked spaghetti, cooked without salt
Directions:

MIX broth, garlic powder, tomatoes, mushrooms and onions in 3 1/2-qt. slow cooker.
Add chicken and turn to coat. COVER and cook on LOW 7 to 8 hr.* or until done.
Serve over spaghetti.

*or on HIGH 4 to 5 hr.

TIP:

For thicker sauce, mix 2 tbsp. cornstarch and 2 tbsp. water.
Remove chicken from cooker. Stir cornstarch mixture into cooker.
Cover and cook on HIGH 10 min. or until mixture boils and
thickens.

Tangy Skillet Chicken

2008-06-29T00:00:00.000-05:00

Ingredients:
4 teaspoons extra-virgin olive oil

1 tablespoon fresh or bottled minced garlic

4 boneless, skinless chicken breast halves (unfold the tenderloin area to make the breast as flat as possible)

Freshly ground black pepper

3 tablespoons Meyer lemon juice (or substitute regular lemon juice)

4 tablespoon water, chicken broth, or white wine

Preparation:1. Add olive oil to a large, nonstick skillet and begin to heat over medium-high heat. 2. When hot (a minute or two), add garlic and chicken breasts (placing them so they are nice and flat and
covering the olive oil in the bottom of the skillet). Brown for two-three minutes, sprinkle the top with pepper,
then flip to brown the other side for two to three minutes.3. Turn heat down to LOW and drizzle the lemon juice and water, chicken broth, or wine over the top.
Cover skillet immediately and cook until chicken is cooked throughout (about 15 more minutes).4. Serve the chicken with or without the lemon broth in the bottom of the skillet.

Yield:4 servings

Chicken Broccoli Casserole

2008-05-14T06:27:00.000-05:00

Ingredients
10 ounces frozen chopped broccoli
4 cups cooked chicken
1 can condensed cream of chicken soup
1/2 cup mayonnaise
4 ounces can of mushrooms stem and pieces drained
3/4 cup grated Parmesan cheese

Directions
Cook broccoli according to package. Drain and spread in a 13x9 baking dish. Mix the cooked chicken, soup, mushrooms and 1/2 cup Parmesan cheese in a bowl. Spread chicken mixture over broccoli. Sprinkle remaining cheese over top. Cover with foil and bake at 350 degrees for 30 minutes. Remove foil and stir. Cover and bake an additional 15 to 20 minutes. May be covered and frozen for cooking at a later date.

Braised Sirloin Tips

2008-05-13T10:30:00.000-05:00

The following recipe was given to me by my dad. He is a wonderful cook.

Ingredients

2 tablespoons shortening

2 lbs. beef tips cut into 1 inch cubes

1 10-1/2 oz. can beef consommé

1/2 cup burgundy (or cranberry juice)

2 tablespoons soy sauce

1 clove garlic, chopped finely

1/4 teaspoon pepper

1/4 teaspoon onion salt

2 tablespoons cornstarch

1/4 cup water

4 cups cooked rice

Preparation

Melt shortening and brown meat in a large skillet. Stir in consommé, wine, soy sauce, garlic, and onion salt. Heat to boiling. Reduce heat and simmer for 1 hour. Blend cornstarch and water and stir into meat mixture gradually. Cook, stirring constantly until mixture thickens and boils. Continue cooking for about 1 minute. Serve over rice.

Creamy Beef Stroganoff

2008-04-24T12:07:00.000-05:00

I originally found this recipe over at Kraft. As with all of my recipes I alter the seasonings to my taste. I season my meat with the Mrs dash no salt steak seasoning.
Prep Time: 5 min
Total Time: 25 min
Makes: 6 servings, 1 cup each

Ingredients

1 lb. beef sirloin steak, cut into strips
1 medium onion, cut into thin wedges
1 Tbsp. oil
1 can (8 oz.) mushroom pieces and stems, undrained
2 beef bouillon cubes
4 cups (8 oz.) medium egg noodles, uncooked
1 container (8 oz.) BREAK STONE'S or KNUDSEN Sour Cream

Directions

BROWN steak with onion in hot oil in large skillet. STIR in 1-1/2 cups water, mushrooms and liquid, the bouillon cubes and noodles. Bring to boil. Reduce heat to medium-low; cover. Simmer 10 to 12 min. or until noodles are tender. STIR in sour cream; cook an additional 2 min., stirring occasionally.
KRAFT KITCHENS TIPS

Round Out The Meal
Try serving with cooked baby carrots and a quick bagged salad tossed with your favorite KRAFT Dressing, such as CATALINA.

Vegetable Beef Stroganoff
Omit mushrooms. Prepare as directed, adding 3 cups fresh or frozen cut-up vegetables with the noodles.

Asian Beef and Noodles

2008-04-17T06:37:00.000-05:00

Asian Beef & Noodles

Ingredients:

1-1/4 pounds ground beef

2 packages (3 ounces each) Oriental-flavored instant ramen noodles, broken up 2

cups frozen vegetable mixture, such as broccoli, carrots, red peppers, water chestnuts

1/4 teaspoon ground ginger 2 tablespoons thinly sliced green onion

Instructions:

1. Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Remove beef with slotted spoon; season with one seasoning packet from noodles.

Pour off drippings.

2. Place noodles in skillet. Add vegetable mixture, 2 cups water, ginger and remaining seasoning packet; bring to a boil. Reduce heat; cover and simmer 3 minutes or until noodles are tender, stirring occasionally.

3. Return beef to skillet; heat through. Stir in green onion. Makes 4 servings.

Herb Broiled Salmon Over Parmesan Grits

2008-04-16T10:48:00.000-05:00

Growing up in the south Grits have always been a favorite dish of mine. About 10 years ago my dad served us a dish of Shrimp and Grits that has since become a favorite dish as well. So the other day when I was looking for a new Salmon Recipe I located this recipe below. I have yet to try this dish but I cannot imagine it not being good since I am a fan of Grits and Salmon as is my husband. So once he gets on a better schedule at work I think I will make this for him. The recipe calls for quick cooking grits not instant. Yes there is a difference. My preference would be to use stone ground grits which take longer to cook but I think taste even better than the quick cooking variety. If you cannot get stone ground then I would use the quick cooking grits.

Herb Broiled Salmon over Parmesan Grits
Recipe #54950 | 45 min | 15 min prep | SERVES 4 (Change Servings)
Ingredients
#
For the Grits

* 2 1/2 cups chicken broth, divided
* 1/2 teaspoon salt
* 1/4 cup finely chopped white onion
* 2 cloves garlic, minced
* 1/2 cup cream (half and half)
* 3/4 cup grits (not instant)
* 1 tablespoon olive oil
* 4 ounces mushroom, chopped
* 1/4 cup parmesan cheese

For the Salmon

* 4 (6 ounce) salmon fillets
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 1/4 teaspoon dried thyme

Directions

1.Preheat broiler.
2.In a small sauce pan, combine 1/2 cup chicken broth with onion, salt and garlic.
3.Bring to a boil; reduce heat and simmer 5 minutes (until onion is tender).
4.Add remaining broth and bring to a boil.
5.Gradually add grits, then cream, stirring with whisk until blended.
6.Cover and reduce heat to simmer for about 10 minutes (or until done).
7.Saute mushrooms with oilve oil in a nonstick skillet for about five minutes or until golden.
8.Stir mushrooms and parmesan into grits.
9.Set aside and keep warm.
10.Sprinkle salmon fillets with salt, pepper and thyme.
11.Place fillets skin-side down on broiler pan coated with cooking spray.
12.Broil 10-15 minutes (depending on thickness of fillets and individual cooking prefs).
13.Remove skin from fillets, discard skin.
14.Serve immmediately on top of the grits.

You Genuinely Are What You Consume

2008-04-04T21:19:00.000-05:00

Recent dietary research has uncovered fourteen different nutrient-dense foods that time and time again boost good overall health. Coined "super foods," they tend to feature less calories, higher levels of vitamins and minerals, and numerous disease-fighting antioxidants. Beans (legumes), berries (particularly blueberries), broccoli, green tea, nuts (especially walnuts), oranges, pumpkin, salmon. soy, spinach, tomatoes, turkey, whole grains and oats, and yogurt may completely aid stop and even reverse diseases such as hypertension, diabetes, Alzheimer's, and a few forms of cancer. And where one could have an effect on a certain part of the body, it could in addition to affect the wellness of added body functions and performance, since the whole body makes up connected. With these fourteen foods for the base of a proportionate, hearty diet, weight loss gimmicks and other fly-by-night programs can become a thing of the past in your life. Conversely, the ill-effects of an unequal diet is numerous and variable. Low energy levels, mood swings, tired all the time, weight alteration, uncomfortable with body are scarcely a couple of signals that your diet is imbalanced. An imbalanced diet can cause problems with maintenance of body tissues, growing and developing, brain and nervous system function, also because problems with bone and muscle systems. Symptoms of malnutrition include deficiency of energy, irritability, a diminished immune system leading to frequent colds or allergies, and mineral depletion that can set off a variety of health concerns including anemia. And since the body is connected, realizing that an unhealthy body will result in an unhealthy spirit only makes sense. When we nourish our body with these super foods and complement them with extra nutrient-dense and healthy fresh foods, our spirit will be vitalized and fit as a direct result. Many modern diets supported prepackaged convenience foods are sorely lacking in numerous vitamins and minerals, which can affect our brains besides, and can cause irritability, confusion, and the impression of ‘being in a fog’ day in and day out. Super foods can be the basis of a sound, healthy, nutritious solution to curing many of these ailments and more.

Zaxby's Zensation Zalad

2008-04-03T18:00:00.000-05:00

First off I am going to say I am not much of a Salad eater but, ocassionally I will eat one especially from Zaxby's. My favorite is the house salad anyway as I was coming home from the Utility company this morning I saw the sign said Zensation Zalad. I thought that sounds pretty good so after some searching around about it I decided that I would try it for dinner. It is a salad with Sesame Chicken with cabbage and fried wonton strips that you would put into your soup at a chinese restaurant. It is served with a citrus vinagrette. It is served with a vegatable egg roll instead of texas toast like all the other salads that they have are. I have never been one to like vinagrette dressings but, this is a tasty dressing. I would recommend that if you like asian salads or asian inspired food then you should try this salad. The only bad thing about it is a limited time item on their menu although I would love to see it as a regular menu item in the future. I think it is a nice addition to their lineup of food.

Red Meat can make you Skinny

2008-03-31T12:01:00.000-05:00

I was surfing the internet today in search of some inspiration. I was reading the yahoo food section and discovered this article on red meat. I did not know that there were cuts of red meat that were better for you. I love steak. We do not eat it often but, I do love the red meat. I do not think I could ever be a vegetarian as I like my chicken, pork fish and beef. I have to have a meat of some kind.

Breakfast Casserole

2008-03-27T21:01:00.000-05:00

My dad made this for my birthday back in December and it is very delicious. I found out later that my husband uses the same recipe when he carries breakfast casserole to work. I also found out that my grandmother used to make this when I was growing up. My dad actually got it from his boss well over 25 years ago. It is certainly not low in calories but in my opinion if it was it would not taste as good.

6 slices bread
2 cups milk
1 cup cheddar cheese
1/2 tsp. pepper
6 or 8 eggs beaten
1 tsp. salt
2 Tbsp. mustard
1 1/2 to 2 pound sausage
2 Tbsp. butter

Preparation

Trim the crust from the bread and spread butter on each side. Place in casserole dish. In a separate bowl, beat eggs, milk, salt, pepper and mustard well. Cut the sausage in small pieces and brown the sausage. Drain well. Sprinkle sausage over the buttered bread; add cheese. Pour egg mixture over the cheese. Place in refrigerator overnight. Bake at 350 for 45 minutes. Serves 8 to 10.

FETA CHICKEN COUSCOUS

2008-03-14T06:00:00.000-05:00

I am not sure where I found this recipe but, made it for dinner and of course as I always does. I season with what I like. In place of water I used chicken stock and in place of salt and pepper I used no salt garlic and herb seasoning. I also garnished with chopped tomatoes. If you are like me and want to save time in the kitchen buy your vegetables already chopped.

2 teaspoons olive oil or butter
2 cups sliced mushrooms
1/3 cup sliced green onions
1 cup water or stock
1 tablespoon butter or olive oil
2/3 cup couscous
1 cup chopped cooked chicken
1/2 cup crumbled feta cheese
1/4 teaspoon black pepper

1. In medium saucepan, heat 2 teaspoons olive oil or butter over medium-high heat.
2. Sauté 2 cups sliced mushrooms and 1/3 cup sliced green onions, until tender. Add 1 cup water and 1 tablespoon butter or olive oil; bring just to a boil.
3. Stir in 2/3 cup couscous and 1 cup chopped cooked chicken; cover. Let stand 5 minutes.
4. Stir in 1/2 cup crumbled feta cheese and 1/4 teaspoon black pepper. Serve immediately.

Poppy Seed Chicken

2008-03-06T06:30:00.000-06:00

This was one of the first recipes that I ever received. It was given to me when my husband and I got married over 15 years ago. Again this is not one I have made in a long time. Maybe I will make it next week.
6-8 chicken breasts - cooked & boned
1 can cream of chicken soup
1 can cream of mushroom soup
8 oz sour cream
1 stick Ritz crackers - crushed
1 stick of butter - melted
2 TBS poppy seeds

Arrange chicken in a 9x13" pan. Spread mixture of soups & sour cream on top.
Sprinkle with cracker crumbs. Top with melted butter & poppy seeds.
Bake at 350°F for 30-40 minutes or until bubbly. Serves 6-8 people.

Aunt Nell's Chicken Salad

2008-03-04T19:34:00.000-06:00

This just happens to be one of my favorite chicken salad recipes. We were just having a conversation about this over the weekend. I have not made it in a long time but, plan to soon.
5 chicken breast halves, cooked and chopped
1 c chopped celery
2 c seedless red grapes (halved)
1 c slivered almonds (toasted)
1 c mayonnaise
1 c sour cream
4 hard cooked eggs, chopped

Combine first 4 ingredients in large bowl. Stir mayonnaise and sour cream together and mix with chicken, add celery, grapes and almonds, then fold in eggs. Refrigerate until ready to serve.

Salmon Filets over Couscous

2008-02-25T16:31:00.000-06:00

I discovered this recipe watching Paula Deen one day. It has become a family favorite. Below is my version of the recipe.

Olive oil

(4-ounce) pieces salmon

Lemon juice

Garlic and Herb Seasoning no salt

Butter

Preheat the oven to 350 degrees F.

Add a drizzle of olive oil to glass pan and place the salmon. Squeeze the juice of 1 lemon over the top of the salmon and sprinkle with the House Seasoning. Top with pads of butter. Wrap in the foil and bake for 25 to 30 minutes. Serve on a bed of couscous.

Couscous:
2 1/4 cups water or chicken stock

1/2 teaspoon salt

2 teaspoons butter

1 box toasted pine nut couscous

1 cup diced tomatoes

1 cup crumbled feta cheese

1/2 cup green onions

Combine water or chicken stock, salt and butter in a saucepan, over medium heat and bring to a boil. Stir in couscous. Add diced tomatoes, crumbled feta, and green onions. Remove from heat, cover and let stand for 5 minutes.

Uncover, fluff with a fork, and serve hot or cold.

Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 5 minutes
Ease of preparation: easy
Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 30 minutes
Yield: 4 servings

Can't Miss Fish

2008-02-17T18:55:00.000-06:00

I was watching Paula Deen and discovered her recipe for Red Snapper. I have made this with Salmon and now am trying with the Red Snapper.

4 (8-ounce) salmon fillets or red snapper, about 1/2-inch thick
2 tablespoons of garlic herb seasoning no salt
1 cup chopped onions
1 pkg tri color peppers chopped
1/2 cup (1 stick) garlic herb butter
1 tablespoon Worcestershire sauce
1 cup freshly grated Parmesan
Preheat oven to 350 degrees F.
Season the fish with the salt and pepper. Spread the onions and pepper in a 13 by 9-inch glass baking dish and place the fish on top. Dot the fish with butter. Sprinkle with a little Worcestershire sauce. Bake for 20 minutes, then baste fish with pan juices. Sprinkle the fish with Parmesan and then place under the broiler for about 2 minutes or until the cheese browns. To serve, spoon the vegetables over the fish.

Pesto Tortellini With Scallops

2008-02-11T06:00:00.000-06:00

I am not sure where I originally got this recipe from but has over the years become a family favorite.

1 tablespoon oil
3/4 pound scallops
1 package (9 oz. size) Three Cheese Tortellini
2 cups assorted cut-up vegetables
1 package (7 oz. size) Basil Pesto Sauce

Directions:
HEAT oil in large nonstick skillet on medium heat. Add scallops; cook and stir 2 to 3 minutes or until no longer translucent.BRING 4 quarts water to boil. Add pasta; boil gently 2 minutes, stirring frequently. Stir in vegetables; continue cooking 3 minutes. Drain.

TOSS immediately with scallops and pesto sauce.

Dads Spaghetti Sauce

2008-02-10T08:00:00.000-06:00

1lb ground chuck

1 28oz can diced tomatoes

2 6oz can Tomato sauce

1 6oz can Tomato Paste

1 tsp garlic salt

3/4 c chopped onion

2 bay leaves

1/4 tsp basil

1/4 tsp Oregano leaves

1/4 c oil

salt and pepper to taste

Cook onions in oil a few mins. Add beef

brown,then drain off fat. Add spices and all the cans of tomatoes.

Cook with lid on for an hour

Lid off 30 min.

Add 1 tsp of sugar at end

You may add 1/2 c burgandy if you like at the end

Double recipe and freeze

Aunt Nona's Vegetable Casserole

2008-02-09T16:18:00.000-06:00

Ingredients

2 cans Veg-All (drained)
1 cup chopped water chestnuts
1 cup chopped onions
1 cup grated cheddar cheese
3/4 cup mayo
1 stack of Ritz crackers
1 stick of butter (melted)

Directions

Mix first 5 ingredients and pour into buttered casserole dish. Mix crackers and butter together and sprinkle over vegetables. Bake @ 350 degrees for 30 minutes.

Chicken Stuffed With Mushrooms and White Grapes

2008-02-07T23:55:00.000-06:00

I Originally found this recipe at the Wimberly House. The show is taped in a small town near where I grew up. I have never seen the show but my mother has attended a few tapings of the show. She has been a guest of one of the guest chefs on the show. Anyway, I am always looking for new ways to cook chicken.
For one breast which serves 2 people
3 slices of portabella mushroom
3 small oyster mushrooms
1 button mushroom
1 boneless, skinless chicken breast
1 Tablespoon of dried celery flakes
1/2 cup white grapes
1/2 shallot, finely chopped
1/2 Tablespoon minced garlic
1/3 cup grated parmesan cheese
2 Tablespoons of Italian Breadcrumbs
olive oil
Salt and Pepper to taste
Skewers
Chop all mushrooms and place in a mixing bowl.
Add celery flakes, white grapes, shallot, garlic and toss.
Add parmesan cheese and mix well. Pound chicken breast
to 1/4 inch thickness between layers of wax paper. Place
enough stuffing to fill the one side of chicken breast. Fold over and
fasten with skewers. Rub chicken with olive oil and dust with
Italian seasoned bread crumbs. Place on roasting pan and cook
in oven 45 minutes at 375 degrees. To serve: Let
chicken rest for 15 to 20 Minutes. Carve each breast down the center for one serving

Healthy Recipes

2008-02-06T08:36:00.000-06:00

I discovered this site a few years ago. It has some intersting recipes and articles on it. The web site also has newsletters that you can sign up for. I am on the recipes list because, I always like to try different ways to cook chicken, fish, pork, and beef. Cooking the dishes the same way gets tiring week after week.

Couscous Al Fresco

2008-02-05T16:35:00.000-06:00

1 5.6 ounce package NEAR EAST Toasted Pine Nut Couscous mix

1/2 cup chopped sundried tomatoes, packed in oil, drained

3 cups packed chopped spinach

1/3 cup crumbled feta cheese

In large skillet, bring 1-1/4 cups water and contents of Spice Sack to a boil.Stir in couscous and tomatoes.

Remove from heat; cover and let stand 5 minutes.

Fluff couscous lightly with a fork. Add spinach, one handful at a time,

stirring well after each addition. Cover; let stand 2 minutes.

Toss with a fork and sprinkle with cheese before serving.

Carl's Sausage Pinwheels

2008-02-02T06:09:00.000-06:00

My dad made these for Christmas when we were visiting and they were quite tasty. I have had the recipe for a few years and just have not made them in awhile.
2 cups Bisquick
1 lb. sausage (hot & spicy)
1/2 cup water
Mix dough and roll out to 1/8 inch thick. Spread thin crumbled sausage. Roll as for jelly roll. Freeze or refrigerate. Slice thin and bake at 450 degrees for 12-15 minutes.
Notes: Leave sausage out at room temperature and spread it on the dough with a knife. Roll slices better if frozen slightly.

Cheesy Chicken and Vegetable Bake

2008-02-01T06:08:00.000-06:00

I originally found this over at Kraft. I have not made it in a while but, think I may try again soon.
Cheesy Chicken and Vegetable Bake
Prep Time: 10 min
Total Time: 40 min
Makes: 6 servings, about 1-1/3 cups each
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup hot water
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 can (10-3/4 oz.) low-fat reduced-sodium condensed cream of chicken soup
1/3 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1-1/4 cups KRAFT 2% Milk Shredded Reduced Fat Mild Cheddar Cheese
1 bag (16 oz.) frozen mixed vegetables, thawed, drained

PREHEAT oven to 400°F. Sprinkle 1/2 cup of the dry stuffing mix evenly on bottom of 13x9-inch baking dish; set aside. Add hot water to remaining stuffing mix; stir just until moistened. Set aside.
PLACE chicken over dry stuffing mix in baking dish. Mix soup, sour cream, cheese and vegetables; spoon over chicken. Top with the prepared stuffing.
BAKE 30 min. or until chicken is cooked through.

Raspberry Marinated Salmon

2008-01-31T08:07:00.000-06:00

I originally found this recipe at Kraftfoods. I also combined it with another favorite salmon recipe of

ours by adding the spinach and mushrooms. It is quick and easy to make also. 3 Tbsp. KRAFT LIGHT DONE

RIGHT! Raspberry Vinaigrette Reduced Fat Dressing
4 salmon fillets (4 oz. each)

1 pkg Spinach

1 pkg Mushrooms

POUR dressing over salmon in resealable plastic bag; seal bag. Refrigerate 30 min. to marinate.
PREHEAT oven to 375 Remove salmon from marinade; discard bag and marinade.
Bake salmon, 30-35 minutes. or until salmon flakes easily

COUSCOUS WITH CHICKEN, SPINACH & MUSHROOMS

2008-01-31T08:00:00.000-06:00

I originally found this recipe over at Near East. They have some pretty easy recipes.

1 tablespoon olive oil
12 ounces boneless, skinless chicken breast halves (about 3), cut into
1/2-inch pieces
1/2 cup chopped onion
1 clove garlic, minced
1-1/2 cups firmly packed chopped fresh spinach or one 10-ounce package
frozen chopped spinach, thawed and well-drained
1-1/4 cups water
1/2 cup sliced fresh mushrooms
2 tablespoons dry white wine or lemon juice
1 package (5.7 ounces) NEAR EAST Herbed Chicken Flavor Couscous Mix
Grated Parmesan cheese
In large skillet, heat olive oil over medium heat Add chicken, onion and
garlic; cook 3 to 4 minutes, stirring frequently, or until chicken is no
longer pink inside.
Stir in spinach, water, mushrooms, wine and contents of Spice Sack;
bring to a boil.
Stir in couscous; cover and remove from heat; Let stand 5 minutes; Fluff
couscous lightly with a fork; Sprinkle with cheese.

Tomato Pie

2008-01-30T08:35:00.000-06:00

This recipe was from Wimberly House. Dad made it for dinner and it was quite tasty. In fact it was so tasty my hubby asked to have me make it for breakfast Sunday morning. You should bake your pie crust according to the package directions before you add the rest of the ingredients.

1 deep pie crust

4 tomatoes, peeled and sliced salt and pepper

8 pieces of bacon, cooked and crumbled

3 TBSP of fresh basil

3 TBSP of fresh parsley

1/2 cup of parmesan cheese

1/4 cup of mozzarella cheese, grated

3/4 cup mayonnaise

1 cup of Ritz crackers crushed

Line pie crust with fresh sliced tomatoes.

Add crumbled bacon. Add half of basil and parsley.

Repeat layers. Mix mayonnaise and cheeses together.

Coat top of pie with cheese mixture.

Top with Ritz crackers. Bake at 350 for 20-25 minutes.

Crockpot Chicken and Mushrooms

2008-01-27T00:28:00.000-06:00

Crockpot Chicken and Mushrooms
4 boneless skinless chicken breast
pepper
lemon pepper
paprika
1 cup sour cream
1 can cream of mushroom soup
1 small can of mushrooms or 8 oz. sliced fresh mushrooms
1/4 cup white wine or chicken brothAfter removing the skin, sprinkle the chicken breasts with salt, pepper, lemon pepper,
and paprika, then place in the crockpot.

Mix together the remaining ingredients and pour over the chicken pieces.

Cook on low 6-8 hours. Serve over rice or egg noodles.

Shrimp and Grits

2008-01-25T20:26:00.000-06:00

I first heard of this recipe from my dad. It has since become a favorite of my husbands. It is time consuming but, well worth the time to make.
1lb of medium shrimp
2 tablespoons of lemon juice
¼ tsp salt
1/8 tsp ground red pepper
¼ cup finely chopped onion
1/3 cup finely chopped green bell pepper
3 tablespoons of bacon drippings
2 tablespoons of flour
¾ cup shrimp stock or chicken broth
Peel and devein the shrimp. Combine the shrimp, lemon juice salt and red pepper in a bowl and mix well. Cook the onion and bell pepper in the bacon drippings in a skillet over medium high heat for 10 min or until tender, stirring constantly. Sprinkle with the flour. Cook for 2 minutes or until the flour begins to brown, stirring constantly. Add the shrimp mixture and stock. Cook for 2 to 3 minutes or until the shrimp turns pink, stirring constantly. Add water or additional stock if sauce is to thick. Serve over creamy grits.
Creamy Grits

12 cups of chicken broth
4 cups of stone ground white grits
1 cup heavy cream
Salt to Taste

Bring 11 cups of broth to a boil in saucepan. Add the grits slowly, stirring constantly. Reduce the heat, stirring constantly. Cook for 20 minutes, stirring frequently. Stir in the cream. Cook for an additional 10 minutes. Add remaining broth as needed for consistency. Season with salt.

Baked Potato Casserole

2008-01-25T08:00:00.000-06:00

I got this recipe from my sister. We made it for christmas day dinner and it was very tasty

8 baking potatoes.
1 cup sour cream
8 oz package cream cheese, softened
4 tablespoons butter
1/3 cup chopped chives
Salt

Peel potatoes, quarter and boil until tender. Drain water, add butter, mash potatoes until smooth.
Blend in mixer, sour cream and cream cheese until smooth. Combine mixture with mashed potatoes. Add chopped chives. Add Salt and pepper to taste. Put in 2 quart casserole dish greased with butter. Sprinkle paprika on top. Bake at 350 degrees for 25 minutes.
Tip: once mixed together, check consistency. If too dry, add more sour cream until smooth and creamy.

Easy Feta Chicken Bake

2008-01-24T08:00:00.000-06:00

I orignally found this recipe on a package of Athenos Feta Cheese. I purchase the already chopped peppers that you can get in your local supermarket.
Easy Feta Chicken Bake

6 boneless skinless chicken breast halves (about 2 lb.)
2 Tbsp. lemon juice, divided
1/4 tsp. salt
1/4 tsp. black pepper
1 pkg. (4 oz.) ATHENOS Crumbled Feta Cheese with Basil & Tomato
1/4 cup finely chopped red pepper or whatever color pepper you can get
1/4 cup finely chopped fresh parsley
PREHEAT oven to 350°F. Arrange chicken in 13x9-inch baking dish.
DRIZZLE with 1 Tbsp. of the lemon juice. Season with salt and black pepper.
Top with feta cheese; drizzle with remaining 1 Tbsp. lemon juice.

BAKE 35 to 40 min. or until chicken is cooked through. Sprinkle with red pepper and parsley.

Crumb Topped Salmon

2008-01-23T12:00:00.000-06:00

I am not sure where I found this recipe but, it is tasty and easy to make. I did not have regular breadcrumbs so I used the italian style panko for this recipe.
Crumb Topped Salmon
Total Time: 45 min
Makes: 8 servings
Ingredients:
2 1/2 cups bread crumbs
4 garlic cloves, minced
1/2 cup chopped parsley
6 Tablespoons grated parmesan cheese
1 Tablespoon thyme
2 tsp. grated lemon peel
1/2 tsp. salt
6 Tablespoons melted butter, divided
1 salmon fillet (3 to 4 pounds)
Preparation:
In a bowl combine bread crumbs, garlic, parsley, cheese, thyme, lemon peel and salt. Mix well. Add 4 tablespoon melted butter and toss lightly to coat, set aside.
Pat salmon dry. Place skin side down in a greased baking dish. Brush with remaining butter, cover with crumb mixture. Bake in 350 degree oven for 20-25 minutes or until flakes easily with a fork.

Beef Taco Salad

2008-01-23T08:30:00.000-06:00

I originally found this over at Campbell's Kitchen. It is easy to make and has quickly become one of my husbands favorite dishes. I have modified this version a little just by making the olives optional as I do not care for them.
Prep/Cook Time: 15 minutes
Serves: 4
1 lb. ground beef
2 tbsp. chili powder
1 can (10 3/4 oz.) Campbell's® Condensed Tomato Soup
8 cups salad greens torn in bite-size pieces
2 cups tortilla chips
chopped tomato
Sliced green onion
Shredded Cheddar cheese
Sliced pitted ripe olives (optional)

COOK beef and chili powder in skillet until browned. Pour off fat. ADD soup and heat through. PLACE salad greens and chips on platter. Spoon meat mixture over salad greens. Top with tomato, onions, cheese and olives.

Chicken Broccoli Casserole

2008-01-23T00:57:00.000-06:00

I am not sure where I originally got this recipe from but, it has become a family favorite.
Makes: 6 servings. Ingredients
10 ounces frozen chopped broccoli
4 cups cooked chicken
1 can condensed cream of chicken soup
1/2 cup mayonnaise
4 ounces can of mushrooms stem and pieces drained
3/4 cup grated Parmesan cheese
Directions
Cook broccoli according to package. Drain and spread in a 13x9 baking dish. Mix the cooked chicken, soup, mushrooms and 1/2 cup Parmesan cheese in a bowl. Spread chicken mixture over broccoli. Sprinkle remaining cheese over top. Cover with foil and bake at 350 degrees for 30 minutes. Remove foil and stir. Cover and bake an additional 15 to 20 minutes. May be covered and frozen for cooking at a later date.

Crsipy Salsa Chicken

2008-01-22T15:19:00.000-06:00

I originally found this over at Kraft.
Of course I also season my chicken with Mrs Dash salt free chicken seasoning before I coat with the Shake N Bake.
Crispy Salsa Chicken
4 small boneless skinless chicken breast halves (1 lb.)
1 pouch SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
1/2 cup TACO BELL HOME ORIGINALS Salsa
1/2 cup KRAFT Shredded Monterey Jack Cheese
PREHEAT oven to 400°F. Coat chicken with coating mix as directed on
package. Place on ungreased baking sheet.
BAKE 20 min. or until chicken is cooked through (170°F).
TOP each chicken breast with 2 Tbsp. salsa. Sprinkle evenly with cheese.
Bake an additional 5 min. or until cheese is melted.

Pesto Salmon Couscous

2008-01-22T08:00:00.000-06:00

This Just happens to be one of my husband's favorite dishes
Recipe Courtesy of Near East.
1 package (5.6 oz) NEAR EAST Couscous Toasted Pine Nut Mix
2 plum tomatoes, chopped
1/4 cup green onions with tops, sliced
1/2 teaspoon lemon zest
5 tablespoons prepared basil pesto sauce, divided
4 skinless salmon fillets or any type of white fish (~4 oz. Each)

1. Prepare Near East couscous according to package directions; stir in tomatoes, onions, lemon zest and 3 tablespoons basil pesto sauce.
2. Meanwhile, in large skillet, cook salmon with remaining 2 tablespoons of basil pesto sauce; cook for 5 to 8 minutes or until well browned. Top couscous mixture with prepared salmon fillets.

Classic Garden Couscous

2008-01-21T14:30:00.000-06:00

I found this recipe on the back of couscous box a few years ago, I think it is very tasty.
1 tablespoon olive oil
2 cups chicken breast, skinless, diced
1 clove garlic, minced
1-1/4 cups water
2 tablespoons white cooking wine
1 Package (5.9 oz.) NEAR EAST Couscous Parmesan Mix
2 cups fresh or frozen broccoli flowerets, thawed, chopped
1/4 cup feta cheese, crumbled
1 cup fresh tomatoes, chopped

1. In large skillet, heat olive oil over medium heat. Cook chicken and garlic for 5 to 8 minutes or until chicken is golden brown and no longer pink inside.
2. Stir in water, cooking wine and contents of spice sack; bring to a boil.
3. Stir in Near East couscous and broccoli; cover and remove from heat. Let stand 5 minutes. Stir in cheese and tomatoes right before serving.

Italian Baked Salmon

2008-01-21T10:23:00.000-06:00

I discovered this recipe over at recipezaar. My husband loved it. He likes just about anything that I cook.
4 tablespoons olive oil
2 minced garlic cloves
1/2 cup white wine
4 tablespoons lemon juice
1 1/2 cups fresh basil
1/2 cup grated parmesan cheese
1 teaspoon Dijon mustard
1 dash cayenne pepper
4 salmon steaks

1. Put all ingredients except salmon in food processor.
2. Blend ingredients together until well combined and basil is fine.
3. Put some of the sauce in bottom of baking dish that has been lightly sprayed with Pam Cooking Spray.
4. Place salmon in dish and mound rest of sauce over salmon.
5. Bake in a 400 degree oven for 20 minutes or until done to your preference. I cook mine for the 20 minutes and then take out of oven and cover loosely with foil for another 3-5 minutes.

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