This is another good recipe for two, but doubles well. I wouldn't say it makes the best leftovers, and if anyone knows how to alter the recipe to use regular rice, let me know!
1 1/2 cups orange juice
1/4 cup soy sauce
4 garlic cloves, minced
1 teaspoon ground ginger (or less. My husband thought it was too spicy, but I liked it.)
1/2 teaspoon salt
1/4 teaspoon pepper
2 boneless skinless chicken breasts (6 oz. each)
1 tablespoon butter
1 cup uncooked instant rice
1 cup (or more) frozen broccoli florets, thawed
In a bowl, combine first six ingredients. Pour half into a large resealable plastic bag; add the chicken to the bag and turn to coat; refrigerate over night. Cover and refrigerate remaining marinade.
Drain and discard the marinade from the chicken. In a skillet over medium heat, brown chicken in butter for 2-3 minutes on each side. In a greased 8 inch square baking dish (use a 9x13 if you are doubling the recipe), combine the rice with the reserved marinade; top with the chicken.
Cover and bake at 350 for 15 minutes. Top with the broccoli; cover and bake 10-15 minutes longer or until chicken juices run clear (or chicken temps at 170 with thermometer*).
* I always use a meat thermometer when I cook. I think it is the best kitchen tool I have. It has the right temperature for each type of meat written on the side, and cooking meat just enough and not too much makes all the difference in how a meal turns out.
Saturday, January 31, 2009
Pepperoni Lasagna Roll-ups
This is a great recipe for just one or two people, but can be increased for more. It also makes for great leftovers. I got it from a Taste of Home (!) cookbook.
3 lasagna noodles
3/4 cup ricotta cheese
1/2 teaspoon minced chives ( I always leave that out)
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
24 slices pepperoni
3 slices Swiss cheese, cut into thirds
1 cup meatless spaghetti sauce ( it works better without the lumps from the meat)
1/4 cup shredded Parmesan cheese
Cook the noodles according to package directions; drain.Combine the ricotta cheese, chives, oregano and basil; spread 1/4 cup over each noodle to within 1/2 inch of the edges. Top with the pepperoni and Swiss cheese; carefully roll up.
Place seam side down in a greased shallow baking dish; top with spaghetti sauce. Cover and bake at 350 for 20-25 minutes or until bubbly. Uncover; sprinkle with Parmesan cheese. Bake 5 minutes longer or until the cheese is melted. Let stand for 5 minutes before serving.
3 lasagna noodles
3/4 cup ricotta cheese
1/2 teaspoon minced chives ( I always leave that out)
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
24 slices pepperoni
3 slices Swiss cheese, cut into thirds
1 cup meatless spaghetti sauce ( it works better without the lumps from the meat)
1/4 cup shredded Parmesan cheese
Cook the noodles according to package directions; drain.Combine the ricotta cheese, chives, oregano and basil; spread 1/4 cup over each noodle to within 1/2 inch of the edges. Top with the pepperoni and Swiss cheese; carefully roll up.
Place seam side down in a greased shallow baking dish; top with spaghetti sauce. Cover and bake at 350 for 20-25 minutes or until bubbly. Uncover; sprinkle with Parmesan cheese. Bake 5 minutes longer or until the cheese is melted. Let stand for 5 minutes before serving.
Fiesta Chicken Soup
10 oz chicken breast shredded (I poached* it first and then cut it up)
15 oz can black beans
15 oz can ranch style beans with jalapeno peppers (make sure you get the can with the picture of the beans, the black one without a picture isn't as healthy)
15 oz can diced tomatoes with green chilies
4 oz can green chilies
1/2 a medium red onion chopped
2-3 cups chicken broth
15 oz can yellow corn
1 tsp minced garlic
1 tsp cumin
Combine all ingredients in a pot and simmer 30 minutes. It makes about 12 cups and a 1 cup serving is 2 points for anyone concerned about that. Enjoy!! :)
*To poach the chicken, bring a pot of water to boiling (about 1 quart per chicken breast - in this case, about 3-4 quarts. Go for more water instead of less if you have room in the pot.) Add the chicken breasts, cover, and remove the pot from heat. Let stand 20 minutes. The chicken will be cooked just right and will stay tender and juicy. I use this method to cook my chicken whenever I am not using a marinade.
15 oz can black beans
15 oz can ranch style beans with jalapeno peppers (make sure you get the can with the picture of the beans, the black one without a picture isn't as healthy)
15 oz can diced tomatoes with green chilies
4 oz can green chilies
1/2 a medium red onion chopped
2-3 cups chicken broth
15 oz can yellow corn
1 tsp minced garlic
1 tsp cumin
Combine all ingredients in a pot and simmer 30 minutes. It makes about 12 cups and a 1 cup serving is 2 points for anyone concerned about that. Enjoy!! :)
*To poach the chicken, bring a pot of water to boiling (about 1 quart per chicken breast - in this case, about 3-4 quarts. Go for more water instead of less if you have room in the pot.) Add the chicken breasts, cover, and remove the pot from heat. Let stand 20 minutes. The chicken will be cooked just right and will stay tender and juicy. I use this method to cook my chicken whenever I am not using a marinade.
Wednesday, January 28, 2009
Bread and Soup
I'm posting my family's new favorite bread recipe and putting a link to the Pioneer Woman's Site - we have made her Cauliflower Soup twice in the last couple of weeks - it is killer good.
http://thepioneerwoman.com/cooking/2009/01/cauliflower-soup/ I promise you will LOVE it.
Oatmeal Bread
1/2 cup warm water
2 Tbls Active dry yeast
3/4 cup boiling water
3/4 cup Rolled Oats (not quick oats)
1 cup buttermilk
1/2 cup vegetable oil
1/2 cup honey 0r molasses
2 cups flour
1 Tbls salt
1/2 tsp. soda
3-4 cups additional flour
• In small bowl, stir yeast into 1/2 cup warm water, let stand until yeast is dissolved and bubbly
• In medium saucepan, combine oats and boiling water - remove from heat and let stand until oatmeal is soft. (2-3 mins). Add buttermilk, oil and honey or molasses (we like it better with honey).
• Sift 2 cups flour, salt and soda into large mixing bowl. Add yeast and oats mixture, beat. Gradually add remaining flour until dough is stiff enough to knead. Turn onto floured surface and knead 8-10 minutes (I do all of this in our Kitchen Aid).
• Place dough in clean, oiled bowl and allow to rise until double in size (1 1/2 to 2 hours). Punch dough down, divide into 2 portions, cover with towel and allow to rest 10 minutes. Form into 2 loaves, put in greased pans let rise till double. Bake in 350 oven 25 - 30 minutes.
When I make it, I make rolls and one loaf of bread. I also use 1-2 cups of wheat flour. And none of my picky eaters seem to notice.
http://thepioneerwoman.com/cooking/2009/01/cauliflower-soup/ I promise you will LOVE it.
Oatmeal Bread
1/2 cup warm water
2 Tbls Active dry yeast
3/4 cup boiling water
3/4 cup Rolled Oats (not quick oats)
1 cup buttermilk
1/2 cup vegetable oil
1/2 cup honey 0r molasses
2 cups flour
1 Tbls salt
1/2 tsp. soda
3-4 cups additional flour
• In small bowl, stir yeast into 1/2 cup warm water, let stand until yeast is dissolved and bubbly
• In medium saucepan, combine oats and boiling water - remove from heat and let stand until oatmeal is soft. (2-3 mins). Add buttermilk, oil and honey or molasses (we like it better with honey).
• Sift 2 cups flour, salt and soda into large mixing bowl. Add yeast and oats mixture, beat. Gradually add remaining flour until dough is stiff enough to knead. Turn onto floured surface and knead 8-10 minutes (I do all of this in our Kitchen Aid).
• Place dough in clean, oiled bowl and allow to rise until double in size (1 1/2 to 2 hours). Punch dough down, divide into 2 portions, cover with towel and allow to rest 10 minutes. Form into 2 loaves, put in greased pans let rise till double. Bake in 350 oven 25 - 30 minutes.
When I make it, I make rolls and one loaf of bread. I also use 1-2 cups of wheat flour. And none of my picky eaters seem to notice.
Tuesday, January 27, 2009
Chicken Delight
3-4 chicken breasts
2 boxes chicken flavored stuffing
8 oz. sour cream
1 can cream of chicken soup
1 can chicken broth
2 cubes butter
Cook chicken until done. Mix 1 box stuffing with 1 cube of butter (melt then mix). Put stuffing in a 9x13 dish, spread across the bottom evenly. Cut chicken up, and mix with soup and sour cream. Spread across stuffing in casserole dish. Mix second box of stuffing with second cube of melted butter and spread over the chicken. Heat the chicken broth and pour over the entire casserole. Bake 25-30 minutes at 350 degrees.
2 boxes chicken flavored stuffing
8 oz. sour cream
1 can cream of chicken soup
1 can chicken broth
2 cubes butter
Cook chicken until done. Mix 1 box stuffing with 1 cube of butter (melt then mix). Put stuffing in a 9x13 dish, spread across the bottom evenly. Cut chicken up, and mix with soup and sour cream. Spread across stuffing in casserole dish. Mix second box of stuffing with second cube of melted butter and spread over the chicken. Heat the chicken broth and pour over the entire casserole. Bake 25-30 minutes at 350 degrees.
Wednesday, January 21, 2009
Balsamic Chicken Salad
I made this last night and it was so easy, but really good and filling.
3 cups diced cooked chicken, chilled (I never do things in advance, so mine was hot and still good)
1/2 cup diced apple
1/2 cup chopped celery
1/2 cup chopped walnuts
1/4 cup dried fruit (we used cherries. Cranberries would be good too)
3 Tbsp balsamic vinegar
5 Tblsp olive oil
Salt and pepper to taste
Croissants, pita bread or other rolls
Combine all dry ingredients. Combine vinegar, oil, salt and pepper. Pour dressing over other mixture. Chill or serve immediately on the bread.
3 cups diced cooked chicken, chilled (I never do things in advance, so mine was hot and still good)
1/2 cup diced apple
1/2 cup chopped celery
1/2 cup chopped walnuts
1/4 cup dried fruit (we used cherries. Cranberries would be good too)
3 Tbsp balsamic vinegar
5 Tblsp olive oil
Salt and pepper to taste
Croissants, pita bread or other rolls
Combine all dry ingredients. Combine vinegar, oil, salt and pepper. Pour dressing over other mixture. Chill or serve immediately on the bread.
Cheesy Potato and Ham Casserole
We made this for dinner the other night and it was GOOD!
Bottom Layer:
32 ounces- frozen hashbrowns (cubed)
1 tablespoon- dried chopped onion
1 teaspoon- salt
8 ounces- sour cream
1 can- cream of chicken soup
2 cups- grated cheddar cheese
2 cups- chopped cook ham (we just bought the chopped ham in a package)
Combine these ingredients in a greased 4 1/2- 6 quart crockpot.
Top Layer:
1/4 cup butter (melted)
1 box of pork stove top stuffing
Sprinkle stuffing mix over top, drizzle the butter over that. Cover and cook on low 5-6 hours or on high for 2 1/2-4 hours. This makes about 10-12 servings.
We served green beans, salad, and rolls with this. ENJOY!
Bottom Layer:
32 ounces- frozen hashbrowns (cubed)
1 tablespoon- dried chopped onion
1 teaspoon- salt
8 ounces- sour cream
1 can- cream of chicken soup
2 cups- grated cheddar cheese
2 cups- chopped cook ham (we just bought the chopped ham in a package)
Combine these ingredients in a greased 4 1/2- 6 quart crockpot.
Top Layer:
1/4 cup butter (melted)
1 box of pork stove top stuffing
Sprinkle stuffing mix over top, drizzle the butter over that. Cover and cook on low 5-6 hours or on high for 2 1/2-4 hours. This makes about 10-12 servings.
We served green beans, salad, and rolls with this. ENJOY!
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