Archive for Entree
{ August 26, 2009 @ 1:26 pm }
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{ Dinner, easy, Entree, pasta, Salad }
{ Tags: basil, blueberries, celery, chicken, parmesan cheese, pasta, pepper } · { }
Blueberry Chicken Pasta Salad
3 cups spiral pasta – and pasta that you like really.
1 cup of pea pod, cut in half and trim
2 cups of cooked chicken pieces
1 cup sliced celery
1 brimming cup of blueberries
½ cup of finely chopped red pepper
¼ cup finely chopped red onion
¼ cup of red wine vinegar
2/3 tbsp chopped fresh basil
1 cup red wine vinegar dressing
½ cup freshly grated Parmesan cheese
Cook pasta according to your own preferences or to the directions on the packet. Just before the pasta is ready add all the rest of the ingredients except for the Parmesan cheese and the dressing.
Take off heat when pasta is cooked and drain. Add the Parmesan and the dressing and mix well.
This can be eaten as it is hot or refrigerate and eat later cold. I like to use this as a packed lunch when I go out walking and it is delicious cold – though I do find that it sometimes needs a little more cheese and dressing the next day.
{ August 26, 2009 @ 1:02 pm }
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{ Casserole, Dinner, Entree, pasta }
{ Tags: cheddar cheese, corn, garlic, macaroni, ricotta chees, saltine crackers } · { }
Corny Macaroni & Cheese
1 1/2 cup ricotta cheese
1 cup milk
1 (8 3/4-ounce) whole kernal corn, drained
1 1/2 cup shredded cheddar cheese, (6 ounces), divided
1 teaspoon garlic powder
2 cups tricolor macaroni twists, cooked and drained
10 saltine crackers, any variety, coarsely crushed
1. Mix ricotta, milk, corn, 1 cup cheddar cheese and garlic powder in large bowl; stir in macaroni. Spoon into greased 8x8x2-inch baking dish. Bake at 350 degrees F for 30 minutes.
2. Toss cracker crumbs with remaining 1/2 cup cheese in a small bowl; sprinkle over macaroni mixture. Return to oven; bake 15 minutes or until browned and set.
{ August 26, 2009 @ 12:45 pm }
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{ Casserole, Dinner, easy, Entree }
{ Tags: cheese, chicken, easy, onion, rice, Salad, Soup } · { }
Mystery Chicken
[cuz it never comes out the same way twice]
From a friend’s husband.How I’d like a husband that cooks-Sigh!
any type boned chicken pieces
cream soup [chicky/m'room/celery/whatever] mixed with sliced m’rooms,sliced black olives,chopped Ortega chili’s (drained),grated cheese & chopped onions (opt)
seasonings to taste
Pour over chicken in a baking dish.
375 dgrs,45 mins
Serve over noodles or rice with a green salad & crunchy rolls.
{ August 26, 2009 @ 12:41 pm }
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{ Dinner, easy, Entree }
{ Tags: carrots, chicken, easy, green beans, peas, rice, tortillas } · { }
Oriental Chicken Wraps
8 (7 to 8 inch) flour tortillas
1 can (14-1/2 oz.) french style green beans
1 can (14-1/2 oz.) peas and carrots
2 cups hot cooked rice
1 cup cooked chicken strips
2 greens onions, thinly sliced
1/4 cup bottled peanut sauce, sweet and sour sauce or stir-fry sauce
1. Wrap tortillas in foil. Heat in 350 F oven, 10 minutes or until warm (or on a camal)
2. Meanwhile, heat undrained vegetables in a medium saucepan; drain. Stir in rice, chicken and onions.
3. Spread one side of each warm tortilla with sauce. Fold in half, roll up in cone shape and fill with vegetable mixture. Serve with additional sauce, if desired.
{ August 26, 2009 @ 12:38 pm }
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{ Dinner, easy, Entree, pasta }
{ Tags: broccoli, chicken, parmesan, pasta, rigatoni, sausage } · { }
Pasta with Chicken Sausage and Broccoli
12 ounces rigatoni (about 4 1/2 cups)
1 tbl olive oil
1 onion, sliced
6 ounces fully cooked chicken sausage links, sliced
1 small head broccoli, cut into florets and stems sliced
1/2 cup grated parmesan
*Cook the pasta according to the package directions
*Meanwhile, heat the oil in a large skillet over medium-high heat. Cook the onion, stirrring often, for 3 minutes. Add the sausage and cook, stirring, until browned, 2-3 minutes. Add the broccoli and 1 1/4 cup of water and simmer, covered, until the broccoli is tender, 5-6 minutes.
*Toss the pasta with the sausage mixture and any remaining liquid and the parmesan.
{ August 26, 2009 @ 12:35 pm }
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{ easy, Entree, Lunch, Salad }
{ }
Vegan Taco Salad
Ingredients:
1 head of lettuce or bunch mixed greens
1 cup burger-style soy crumbles (optional)
1 package taco seasoning
1/2 red onion, chopped
1/2 green pepper, chopped
1 jalapeño pepper, diced (seeds removed)
1 can red kidney beans or pinto beans
2 medium tomatoes, diced
1 avocado, diced
3 Tbs. olive oil (+ 1 Tbs. for sautéing)
1 Tbs. lime juice
salt & pepper (to taste)
fresh garlic, finely diced or grated (to taste)
corn chips (to taste)
1. In a pan over the stove, heat 1 Tbs. of olive oil and sauté onion, green pepper, and jalapeño pepper for 2-3 minutes.
2. Add crumbles and taco seasoning (plus water according to package directions); cook until browned (about 5 minutes).
3. Drain and rinse the beans in a strainer.
4. Prepare dressing in a separate bowl by mixing olive oil, lime juice, salt, pepper, and garlic.
5. In a large bowl, combine lettuce, crumbles, beans, tomatoes, and avocado; toss in dressing; top with corn chips. Serves 4
{ August 3, 2009 @ 11:52 pm }
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{ Casserole, Dinner, easy, Entree, pasta }
{ Tags: cheddar, cheese, corn, easy, pasta, ricotta } · { }
Corny Macaroni & Cheese
1 1/2 cup ricotta cheese
1 cup milk
1 (8 3/4-ounce) whole kernal corn, drained
1 1/2 cup shredded cheddar chees, (6 ounces), divided
1 teaspoon garlic powder
2 cups tricolor macaroni twists, cooked and drained
10 saltine crackers, any variety, coarsely crushed
1. Mix ricotta, milk, corn, 1 cup cheddar cheese and garlic powder in large bowl; stir in macaroni. Spoon into greased 8x8x2-inch baking dish. Bake at 350 degrees F for 30 minutes.
2. Toss cracker crumbs with remaining 1/2 cup cheese in a small bowl; sprinkle over macaroni mixture. Return to oven; bake 15 minutes or until browned and set.
{ June 25, 2009 @ 5:55 am }
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{ Casserole, Dinner, easy, Entree, pasta, Side Dish }
{ Tags: bake, cheddar, cheese, Dinner, easy, noodles } · { }
3 Cheese Mac and Cheese Bake
(Made this over the weekend, thick and cheesy!)
1 box of elbows (cooked and drained)
1 cup Sharp Yellow Cheddar (shredded)
1 cup Gruyere Cheese (shredded)
1 can of Campbell’s Condensed Cheddar Cheese Soup
1/2 cup of milk
2 eggs (beaten)
dashes of each: salt, pepper, mustard powder, cayenne pepper, nutmeg & paprika.
For topping:
1/2 cup of breadcrumbs
1/2 stick of butter
-Put cooked elbows in a casserole dish.
-Combine all remaining ingredients (except topping) in a bowl and mix throughly.
-Pour mixture over elbows in casserole dish.
-Mix to combine all ingredients.
-Top with breadcrumbs and pinches of butter.
-Bake for 30 minutes at 350 degrees or until top is browned and cheese is melted.
{ June 19, 2009 @ 1:39 am }
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{ Barbeque, Dinner, Entree }
{ Tags: Barbeque, bbq, chicken, fish, grill } · { }
Grilled Tilapia
(Growing up Linda Wooten used to cook tilapia this way in the oven)
4 Tilapia Fillets
Your favorite Italian dressing (Newman’s Own Family Recipe Italian Dressing is great!)
-Marinate fish in the dressing for 30 minutes.
-Remove fillets from marinade.
-Place fillets on medium hot grill.
-Cook 2-3 minutes per side.
(Makes 4 servings.)
***This quick step marinade can also be used on chicken!
***Tilapia can also be baked in the oven, instead of on the grill.
{ June 19, 2009 @ 1:32 am }
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{ Dinner, easy, Entree, Lunch, Side Dish }
{ Tags: coleslaw, main course, Salad, Side Dish } · { }
Asian Coleslaw
This recipe is great for the summer! Tastes light and fresh.
For dressing:
6 tablespoons seasoned rice vinegar
6 tablespoons vegetable oil
3 tablespoons soy sauce
1/4 cup of chopped scallions
3 tablespoon brown sugar
1 1/2 tablespoon minced garlic
For salad:
1 bag of Dole shredded coleslaw mix
1 small can of mandarin oranges (drained)
1/2 cup of sliced almonds
1 package crunchy chinese noodles (optional)
-Combine all dressing ingredients in a bowl and whisk together. This can be made ahead of time and left to marinate and chill.
-Combine all salad ingredients together in a bowl except the crunchy noodles.
-Pour dressing over salad and toss.
-Top with crunchy noodles.
***Can be made as a side or topped with slices of grilled chicken (marinated in teriyaki sauce)!
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