Teriyaki Chicken

Teriyaki Chicken
Ingredients:
3/4 cup soy sauce
1/4 cup vegetable oil
3 tablespoons brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
12 chicken drumsticks (I use breasts or thighs as well)

1) Combine the soy sauce, oil, brown sugar, ginger, and garlic powder in a container to marinade chicken. Cover and refrigerate 1 hour or overnight.

2) Drain and discard marinade. Bake chicken uncovered, at 375* for 35-45 minutes or until juices run clear.
Serve over hot rice!

I love this recipe because I cook it different ways depending on how much time I have. Sometimes I'll combine everything in the crock pot and let it cook all day. (The smells are wonderful) Or I'll combine everything in a pot and boil the chicken for about 45 min. Or reserve some of the marinade and grill the chicken outside for an awesome bar-b-que!

http://joeandbethany.blogspot.com

Café Rio Pork

Ingredients:
3 lb. Pork roast (butt or shoulder)
1 c Worcestershire sauce
1 t dried oregano
1 t powdered ginger
1 t salt
1 t chili powder
1 t garlic powder
2 T dried minced onions

Directions:
Cook all ingredients in a crock pot all day. One hour before serving, remove roast and shred it, dump out cooking juices. Put shredded pork back into crock pot and add…

1 c dark brown sugar
1 c red enchilada sauce

(Note: I didn’t add any brown sugar—it was sweet enough already)

Turkey Divan

We love to make this after Thanksgiving with the leftover turkey.

2 bunches of broccoli
2 cups diced chicken or turkey
2 cans cream of chicken soup
1 cup mayonnaise
1/2 cup shredded cheese
1/2 cup soft bread crumbs, buttered
1/2 tsp curry powder
1 tsp lemon juice

Cook and drain broccoli. Arrange in casserole dish by stalk and head, alternating. Put turkey over top. Mix remaining ingredients and pour over. Sprinkle with bread crumbs and bake at 350 F for 30 minutes....
-Vinnie

Zucchini Soup

1 T. olive oil
steak, sliced into small, thin pieces
4-5 cloves garlic, minced
8 oz. mushrooms, sliced
2 1/2 lb. Red, New, or Yukon Gold potatoes, cut into cubes
3 c. water
2 c. vegetable or chicken broth
1/2 t. pepper
1 c. warm water
4-6 sun-dried tomatoes, not oil packed
3 zucchini, grated
2-3 green onions, sliced
1 (5oz) can evaporated skim milk
1 t. basil

In large saucepan, over high heat, bring the potatoes, water, broth, and pepper to a boil. Recude heat to slow, cover and simmer, stirring occationally, until potatoes are tender, about 15-20 minutes.

In the meantime, saute steak in olive oil until it begins to turn brown. Add garlic and mushrooms. Continue cooking until meat is browned and veggies are soft.

Pour the warm water into a small bowl. Add tomatoes. Let stand until tomatoes are soft, about 5 minutes. Drain, then chop the tomatoes finely.

Remove potatoes from heat. Using a slotted spoon, transfer about half of the potatoes to another bowl. Mash until almost smooth. Return to saucepan. Add zucchini, green onions, and mushroom mixture and stir to blend.

Return saucepan to medium heat, cover and simmer, stirring once or twice, until zucchini is tender and wilted, about 5-7 minutes. Stir in evaporated milk, basil & chopped tomatoes. Serve. --Keri

A to Z Vegetable Soup

(Serves 4)

1 t. canola or olive oil
2 c. mixed cut-up veggies, such as zucchini, carrots, peas, and onions
2 (14 oz each) cans low-sodium chicken broth
2 cloves garlic, minced
1 (15 oz) can cannellini (white kidney) or Great Northern beans, rinsed and drained
½ c. dried alphabet-shaped pasta
2 T. fresh small oregano leaves
1 oz. Parmesan cheese, thinly sliced

In a large saucepan, heat oil on medium-high heat. Add vegetables. Cook , uncovered, 10 minutes or until veggies are crisp-tender, stirring occasionally. Stir chicken broth and garlic into vegetables in saucepan. Bring to boiling. Stir in drained beans and pasta. Return to boiling; reduce heat. Simmer, covered, about 10 minutes or until pasta is just tender. Stir in fresh oregano leaves. To serve, ladle soup into bowls and sprinkle with Parmesan cheese slices. --Keri

Pizzucchini with Redskins

From Zonya's "Lickety-Split Meals"

3 small zucchini
1 medium onion
4 medium tomatoes
6 T. grated Parmesan cheese
1 c. reduced-fat shredded mozzarella cheese
2 t. dried oregano
1 t. garlic powder
6 small (4 oz each) red skin potatoes, cut in 1/2

Preheat oven to 375. Coat a 9x13 pan with cooking spray. Slice veggies 1/8 inch thick. Separate onion slices into rings. Mix cheeses, oregano, and garlic powder in a medium bowl. Make the 2 layers in the baking dish, using half the ingredients each time in the order listed: zucchini, onion, tomatoes, cheese mixture (repeat). Scrub the potatoes and slip in around edges of the casserole. Cover and bake 1 hour. After 1 hour, remove cover and bake 15 minutes more.

I must say, you'll need to love zucchini, tomatoes, and onions to enjoy this dish. How much healthier can you get?! --Keri

Squash Casserole

From my "Lancaster County Amish Cookbook"

2 lbs. zucchini or yellow squash (I think I cut up 4)
1/4 c. chopped onion
1 can reduced-fat cream of chicken soup
1 c. fat-free sour cream
1 c. shredded carrots
2-6oz pkgs. stuffing mix
1/2 c. melted butter
(You could easily add browned or cooked chicken if you wanted some meat.)

In a saucepan, add a bit of water and cook squash and onion for 5 minutes. (My saucepan was very full.) Drain. In a large bowl, mix soup and sour cream. Stir in carrots. Fold in squash and onions. Combine stuffing mix and butter. (It will be pretty dry.) Put layer of stuffing mix in large casserole dish or 9x13 pan. Add squash mixture and put the rest of the stuffing mix on top. Bake at 350 for 25-30 minutes.

I made this a few night ago. It didn't look great coming out of the oven, but it tasted wonderful. Leftovers have been good, too. --Keri

Easy Chicken & Broccoli Alfredo

I havent tried this one yet, but it is on my menu for this month...also from kraftcanada.com

Ingredients:
300g (1/3 of a 900 g pkg) fettuccine or spaghetti, uncooked.
2 cups fresh broccoli florets
1/2 cup italian dressing
1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces.
1 2/3 cups milk
1/2 cup cream cheese spread
1/2 cup parmesan grated cheese
1/2 tsp. dried basil leaves

Directions:
1. Cook pasta as directed on package, adding broccoli to the boiling water for the last 2 minutes of the pasta cooking time. Drain pasta mixture.
2. Meanwhile, head dressing in a large nonstick skillet on medium-high heat. Add chicken; cook 5 minutes or until chicken is cooked through, stirring occasionally. Stir in milk, cream cheese spread, parmesan cheese and basil. Bring to a boil, stirring constantly. Cook 1 to 2 minutes or until sauce is well blended and heated through.
3. Add chicken mixture to pasta mixturel mix lightly.

You can substitute frozen peas, chopped red peppers or any of your favorite vegetables for the broccoli.

-Vinnie

Creamy Chicken Pasta Toss

Here are just a few of the recipes I have been using lately. This one I got from kraftcanada.com

Ingredients:
1 tsp oil
1 lb (500g) boneless skinless chicken thighs, cut into bit-size pieces (I used chicken breasts)
2 cups milk (it was a little dry, so I might try adding a little more milk....)
1/2 cup herb & garlic cream cheese spread
3 cups rotini or fusilli pasta (225 g.), uncooked
2 cups frozen mixed vegetables
1 cup shredded cheese

Directions:
1. Heat oil in a large nonstick skillet on medium-high heat. Add chicken; cook 7 min. or until evenly browned, stirring occasionally.
2. Add milk and cream cheese spread; mix well. Bring to boil. Stir in pasta; cover. Reduce heat to medium-low.
3. Cook 10 minutes or until pasta is tender and chicken is cooked through. Add vegetables; cook 5 minutes or until heated through. Sprinkle with cheese.

-Vinnie

Chicken Enchiladas

This is a recipe from my sister in law, and it is a huge hit at our house, my 18 month old even loves it!

Mix together:
2 cans cream of mushroom soup
1/2 can milk
1 can cream of chicken
1 8 oz. can of tomato sauce
1 pkg. enchilada sauce

Cut up 6 chicken breasts and cook completely (the recipe says to do it in the microwave, but I do it in a frying pan)
Add to mixture

Cut up 8-10 tortillas into strips. Line a 9X13 pan with half the tortillas (you can overlap). Pour half the sauce over top, and sprinkle with shredded cheese. Repeat once. Cook at 375 degrees F for 25 minutes or until cheese is completely melted. Let sit for about 5 minutes before serving. Serve with nacho chips crushed overtop.

-Vinnie

Mock Tacos

So simple!

2 cans of pork and beans
1 lb of ground beef
1 cup of you favorite salsa
tortilla chips

Brown your hamburger, salt and pepper to taste, add the two cans of pork and beans to that and the salsa. Heat on medium high until bubbly. Serve over tortilla chips with sour cream and more salsa and shredded cheese.

*I had this growing up as a child...just a poor mans meal, but delicious! -Vanessa

Benito Bean Dip & 7-Layer Bean Dip

From Zonya's Lickety-Split Meals
Serves 42 (2 T. servings, if you're using it as a dip...it makes quite a bit)

1 green onions (opt)
1 jar (48 oz) pinto beans, rinsed and drained
1 c. salsa
1/2 t. Zippy Zonya Mexi Mix
1/4 c. fresh cilantro leaves (opt--Blech, I HATE cilantro!!)
1 lg. bag baked tortilla chips (Tostitos)

5 minutes before serving:
Chop onions in food processor. Add bans, salsa, Mexi mix, and cilantro to processor and blend until smooth. Serve at room temperature or slightly chilled.

7-Layer Bean Dip
Serves 32 as an appetizer or 4 as a meal

2 c. Benito Bean Dip
3 green onions, chopped (I didn't add these because I had already added green onions in the bean dip.)
2 c. shredded lettuce
1 green pepper, seeded and chopped
2 tomatoes, chopped
1/2 c. reduced-fat shredded cheddar cheese
15 slices black olives (opt)
1 lg. bag baked tortilla chips (Tostitos)

20 minutes before serving:
Spread bean mixture all across a large decorative serving platter. Laver veggies & cheese over the bean dip in the order listed. Open chips, it's party time! --Keri

Crock-Pot Fajitas & Zippy Zonya Mexi Mix

From Zonya's Lickety-Split Meals
Serves 12 (1/2 c. mixture per serving)

1 lb. beef top round steak OR boneless, skinless chicken breast OR pork tenderloin OR 24 oz. firm tofu
1 lg. onion
1 green bell pepper, seeded
1 red bell pepper, seeded
1 yellow bell pepper, seeded
3/4 t. salt
12 jalapeno or hot pepper rings from a jar
1 can. (15 oz) pinto, kidney, or black beans, drained and rinsed
2 T. lime juice
4-5 T. Zippy Zonya Mexi Mix*
12 6" flour tortillas
3 ripe tomatoes, chopped
1 c. shredded lettuce
3/4 c. fat-free sour cream (1 T. per fajita)
cheese (I added this...what's a fajita without a little cheese?)

4 to 8 hours before serving:
Trim meat well of fat and cut into 6 portions. (Crumble or cube tofu.) Place in slow cooker. Cut veggies into strips and place in slow cooker.
Add salt through Mexi Mix to slow cooker and mix well. Cook on HIGH 4-5 hours or on LOW 7-8 hours. (Resist the urge to add water. I added a bit because I was worried it would burn & I had WAY too much liquid.) Just before serving, break meat into bite-sized chunks. (I shredded my chicken.)

Warm tortillas in microwave. Use tongs or a slotted spoon to remove contents from slow cooker. Assemble fajitas with toppings of your choice.

These fajitas are splendid!!

Zippy Zonya Mexi Mix

Instead of using prepared packets of taco or fajita mixes, simply use 3 T. of this mix to replace one packet of commercial mixes. It tastes great, and it replaces the high-sodium packets you get at the store. I've almost used up one full batch of this stuff! --Keri

5 T. ground cumin
1 T. cumin seeds (opt)
6 T. chili powder
1 t. garlic powder
1 t. onion flakes
1/4 t. black pepper
1/4 to 1/2 t. cayenne pepper (opt)

Jambalaya

*In a large stock pot boil 5 cups of water with 4 chicken bullion cubes and 4 chicken breast. Cook till chicken is done. Remove chicken and save the stock.

4 chicken breast
3 Cups diced onion
2 Cups of diced bell peppers
2 1/2 Cups of diced celery
1 16. oz package of Smoked sausage

*Cut up first 5 ingredients into bite site pieces. In large wok or frying pan stir fry ingredients in 2 tablespoons of olive oil. Salt and pepper to your liking. Don't cook all the way through. They will finish cooking in the pot.

*In your pot with the saved stock add 4 to 5 cups of minute rice. Along with 1 Tbs. of Cayenne pepper, 1 Tbs of garlic powder. Add the rest of ingredients at the top along with 1 cup of green onion, and 1 cup of parsley. The green onion and parsley are optional. Put the lid on your pot and cook on low to medium heat for 10 to 15 minute or until rice is lite and fluffy. This makes enough leftovers to last my family for 2 extra days after I have made it.

*I hope this makes sense. If you have any questions just leave a comment and I will try to answer it as best I can! Enjoy! -Vanessa

Saucy Almond Chicken Stir-Fry

From Zonya's Lickety-Split Meals
Serves 6

3/4 c. Uncle Ben's whole-grain instant brown rice, dry*
1 1/3 c. water
1 can (14 1/2 oz) chicken broth, 1/3 less sodium
1 T. sugar
2 T. apple cider vinegar
1/4 c. cornstarch
1/4 c. soy sauce, reduced sodium
1 T. sesame oil
2 cloves garlic, minced
1/2 c. slivered almonds
4 (4 oz each) skinless, boneless chicken breast, cut into 1/2" pieces
1 red bell pepper, cut into 3/4" pieces
2 boxes (10 oz each) frozen pea pods or whole green beans
1 can (8 oz) sliced water chestnuts, drained

Combine rice and water in a microwave-safe dish. Cover and cook on high 9-10 minutes or until tender.

Stir broth, sugar, vinegar, cornstarch & soy sauce together in a medium bowl. Set aside.

Heat oil and garlic in a LARGE nonstick skillet or wok over medium-high heat. Add chicken and almonds. Cook until chicken is cooked through adn almonds are golden brown, about 5 minutes.

Meanwhile, cut pepper into 3/4" pieces and open containers. Add to stir-fry when chicken is done. Cook 3 to 4 minutes. Stir the broth mixture and pour in. Cook and stir until thick and bubbly. Serve over rice with fruit on the side.

*The recipe allows for 1 c. stir-fry over 1/2 c. rice. I only got about 2 c. rice, not 3, so you may want to increase the rice you do a little bit. --Keri

Kickin' Chicken with Fries

From Zonya's Lickety-Split Meals
Serves 4

1 c. salsa or picante sauce
1 T. firmly packed brown sugar
1/2 T. Dijon mustard
1 (4 oz each) boneless, skinless chicken breast
1 bag (24 oz) Ore Ida potato wedges*
1 bag (16 oz) frozen green beans
2 T. water

Preheat oven to 450. Arrange oven racks to accomodate both a baking sheet and a 9x13 baking dish. Mix together salsa, brown sugar & mustard in a 2-cup measuring cup. Place chicken in a 9x13 baking dish. Pour sauce over chicken. Put in oven.

Spread out potato wedges on nonstick baking sheet. (I like to put it on a foil lined sheet for easy clean up.) Set timer for 25 minutes.

Place the green beans & water in a microwave-safe dish, cover and cook on high 12 minutes. (You will leave the veggies set in microwave 10 minutes longer.) At sound of timer, check chicken to see if it's done. Cook 5 more minutes if necessary. Enjoy!

*If you prefer, make the homemade version of Oven Fries, which is what I did. :)

Oven Fries
Serves 4

4 med. (6 oz each) baking potatoes (also try sweet potatoes, they're great!)
1 T. canola or olive oil
1/2 t. Mrs. Dash or Spike seasoning
salt, pepper, and ketchup

Preheat oven to 375 (or just follow the above recipe, like I did). Coat a nonstick baking sheet with cooking spray.

Thoroughly wash and scrub potatoes--peel if non-organic. Cut lengthwise into wedges. Place in bowl. Drizzle oil over potatoes and toss. Sprinkle seasoning over potatoes and toss. Spread seasoned potato wedges over baking sheet. Set timer and bake 50 minutes or until tender. At the sound of the timer, transfer to a serving dish. Sprinkle lightly with salt and pepper to taste. Serve with ketchup. --Keri

Broiled Orange Roughy

This recipe will be your entire dinner--main course & sides. It's tasty, too!
From Zonya's Lickety-Split Meals
Serves 4

2 (12 oz each) sweet potatoes or baking potatoes
1/2 head cauliflower
1/2 head broccoli
8 baby carrots
1 (4 oz each) fresh or frozen fish fillets (thin fillets of orange roughy)
1 lemon, quartered
dash paprika
dash dill weed or oregano

Scrub potatoes throughly and pierce each potato 3 or 4 times with a fork. Wrap in a damp paper towel. Microwave on high 8 minutes. Test doneness by piercing with a fork. Cook longer if necessary.

Clean and cut veggies into pieces or save time and use 4 cups of frozen. Place in a steamer on top of the stove to cook for 8 to 10 minutes.

Place fresh or frozen fillets on broiling pan. (No need to defrost.) Squeeze 1/4 of the lemon over each fillet.

Sprinkle as much paprika & dill as you wish over each fillet. Broil until cooked through, 8 to 12 minutes. Cut sweet potatoes in half. Place potatoes and vegetables on table and serve fish. --Keri

Oven-Baked Lentils & Rice

2 small onions
2 cans (14 1/2 oz each) chicken broth, 1/3 less sodium
1 3/4 c. water
1/2 c. white grape juice
1 1/2 c. dry lentils, rinsed and picked over for stones
1 c. dry brown rice (not quick-cooking)
1 small jar (2 oz) chopped pimentos
1 t. dried basil
1 t. dried oregano
1/2 t. dried thyme
1/4 t. garlic powder
15 grinds fresh ground pepper
1 1/2 c. reduced-fat shredded mozzarella or Swiss cheese

Preheat oven to 350. Chop onions. Mix all ingredients but the cheese together in a large baking dish. Set timer for 90 minutes and bake uncovereed. After 90 minutes of baking, sprinkle over top and bake 15 minutes longer to melt. This recipe serves 6, so the portions are quite large (1 1/4 c. serving).

This is a Zonya recipe. My husband didn't love it, but the girls and I thought it was good. It's one that freezes well, too. It was so easy to make & who doesn't need more lentils in their life?! Of course, lentils and rice don't make a super colorful dish, so be sure to serve this with some colorful veggies, salad & fruit. Try it & leave your feedback on here to let others know if you like it. --Keri

Chicken Noodle Soup

1 stewing chicken**
1 cup chopped onion
1/2 cup chopped celery
1 1/2 cups chopped carrots
2 Tbsp chicken soup mix (like chicken boulion...is that how you spell it??)
1 can cream of mushroom soup
1 cup frozen peas
Salt & Pepper,to taste

Homemade Noodles:
2 beaten eggs
Pinch of salt
1/3 to 1/2 cup water
1 to 2 cups flour (enough to make soft dough)

Flour your board well; roll out dough quite thin. Put a lot of flour on top of rolled out dough and then roll up like jelly roll. Cut really thin slices (I actually like thicker noodles) and toss in colander to remove excess flour. They will swell up as they cook.

Cut up stewing chicken (raw). Put cut up chicken, celery, carrots & onion in large pot. Cover with water & cook until meat is tender. Remove chicken and take meat off the bones. Put aside. Add soup mix, mushroom soup, peas and salt & pepper to broth. Boil.

Make Homemade Noodles and drop into boiling soup (you can use ramen noodles...but homemade is always best). Cook until noodles are tender. Add cooked meat after noodles are cooked (then the meat wont fall to pieces). Serve and enjoy!!

**you can use whatever chicken you like, but breasts wont work that well. My mom uses legs, but you can use a whole chicken or whatever. And do as much chicken as you would like, depends on how much you want in the soup**

I personally have never made this myself, but have had it a million times...it is actually on my menu for next week! I love this recipe from my Grandma, the noodles are my favorite part!
-Vinnie

Lean Meatloaf

I know...meatloaf isn't everyone's favorite. This recipe takes a bit of work to prepare, but it really is tasty & good for you. Try it, you just might like it! And yes, it's another Dr. Phil recipe. --Keri

6 servings

1 lb. button mushrooms, brushed of dirt
3/4 lb. lean ground beef
1/2 lb. ground veal
1/2 c. old-fashioned rolled oats (not quick-cooking)
1 egg
2 T. minced dry onion
2 t. rubbed sage
2 t. dried thyme
1 t. salt
1/2 t. garlic powder
1/4 t. black pepper
1/4 t. cayenne pepper, optional
1 med. tomato, sliced paper thin

1. Preheat oven to 350.
2. Chop or use a food processor to make the mushrooms look like meal (fine or coarse is okay).
3. Scoop a handful of the ground mushrooms into some paper towels. Form a closed packet, then squeeze over the sink to remove all the excess moisture. Place the squeezed mushrooms in a large bowl and repeat with the reamining ground mushrooms, working in batches.
4. Making sure your hands are very clean, crumble the ground beef and ground veal into a bowl, stir well, and add the oats, egg, onion, sage, thyme, salt, garlic powder, black pepper, and cayenne pepper. Work the mixture through your fingers, squeezing gently until ingredients are well blended and of a uniform consistency.
5. Place the mixture into a bread pan & lay the tomatoe slices over the top, overlapping if necessary to form a line of slices along the length of the loaf.
6. Bake until well browned and firm, about 50 minutes; an instant-read meat thermometer inserted into the thickest part of the loaf should read 165. Let stand 5 minutes at room temperature before slicing and serving.