Chicken "Satay"
1/4 cup lime juice
1 cup chicken broth
1/4 cup soy sauce
1 1/2 tsp cumin
1 1/2 tsp coriander
1/2 tsp turmeric
1/4 tsp ginger
3 garlic cloves, minced
1 tbsp fish sauce
2 tbsp peanut butter
1 bag frozen edemame
1 cup diced carrots
1-2 pounds chicken breasts
Combine ingredients in slow cooker and cook on high for 3-4 hours.
Sunday, July 22, 2012
Enchilada Pasta
Enchilada Pasta
3 cloves garlic
1 tsp onion powder
3 1/2 tsp chili powder
1/8 tsp chipotle
1/2 tsp cumin
2 tsp parsley
1 tsp oregano
1/4 tsp pepper
1/4 tsp salt
1/4 cup salsa
1 can tomato paste
1 cup broth
1 can diced tomatoes
2 can black beans
1-2 lbs chicken breasts
1 block sharp cheddar, shredded
1 package whole wheat shell pasta, cooked
Combine ingredients through chicken in slow cooker and cook on high 3-4 hours. When it is finished, shred the chicken. Mix in the cheese and allow to melt. Stir in the pasta and serve.
3 cloves garlic
1 tsp onion powder
3 1/2 tsp chili powder
1/8 tsp chipotle
1/2 tsp cumin
2 tsp parsley
1 tsp oregano
1/4 tsp pepper
1/4 tsp salt
1/4 cup salsa
1 can tomato paste
1 cup broth
1 can diced tomatoes
2 can black beans
1-2 lbs chicken breasts
1 block sharp cheddar, shredded
1 package whole wheat shell pasta, cooked
Combine ingredients through chicken in slow cooker and cook on high 3-4 hours. When it is finished, shred the chicken. Mix in the cheese and allow to melt. Stir in the pasta and serve.
Onion Soup Mix
1/4 cup dried onion flakes
2 tablespoons low-sodium beef bouillon granules
1/4 teaspoon onion powder
1/4 teaspoon parsley flakes
1/8 teaspoon celery seed
1/8 teaspoon paprika
1/8 teaspoon pepper
From here.
2 tablespoons low-sodium beef bouillon granules
1/4 teaspoon onion powder
1/4 teaspoon parsley flakes
1/8 teaspoon celery seed
1/8 teaspoon paprika
1/8 teaspoon pepper
From here.
Wednesday, June 27, 2012
Baked Mexican Rice
Baked Mexican Rice
Ingredients:
1 tbsp olive oil
1 1/2 cups brown rice
8 oz tomato sauce
2 cups water
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 chicken bullion cube, broken up
1 tbsp taco seasoning
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 can corn, drained
1 block cheddar cheese, grated
Pre-heat oven to 375 degrees.
Fry rice in the olive oil over medium heat for a few minutes. Pour in the tomato sauce and stir to coat all the rice. Add the cold water and ingredients through taco seasoning.
Pour into a 9 x 13 inch baking dish. Stir in the remaining ingredients. Bake for 1 hour covered, uncovering for the last few minutes.
Ingredients:
1 tbsp olive oil
1 1/2 cups brown rice
8 oz tomato sauce
2 cups water
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 chicken bullion cube, broken up
1 tbsp taco seasoning
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 can corn, drained
1 block cheddar cheese, grated
Pre-heat oven to 375 degrees.
Fry rice in the olive oil over medium heat for a few minutes. Pour in the tomato sauce and stir to coat all the rice. Add the cold water and ingredients through taco seasoning.
Pour into a 9 x 13 inch baking dish. Stir in the remaining ingredients. Bake for 1 hour covered, uncovering for the last few minutes.
Tuesday, May 29, 2012
Spicy Roasted Potatoes
Spicy Roasted Potatoes
Ingredients:
1 lb fingerling potatoes
olive oil
2 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
1 tsp kosher salt
1/4 tsp cayenne pepper
Pre-heat oven to 375 degrees.
Toss the potatoes in the rest of the ingredients. Roast for 30 minutes or until tender inside and crispy outside. (Can increase the heat to 450 degrees for the last 5-10 minutes to help with the crisping of the skin.)
Ingredients:
1 lb fingerling potatoes
olive oil
2 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
1 tsp kosher salt
1/4 tsp cayenne pepper
Pre-heat oven to 375 degrees.
Toss the potatoes in the rest of the ingredients. Roast for 30 minutes or until tender inside and crispy outside. (Can increase the heat to 450 degrees for the last 5-10 minutes to help with the crisping of the skin.)
Italian Pasta Salad
Italian Pasta Salad
1 lb whole wheat fusilli pasta
1 can sliced black olives, drained
4 ounces mozzarella, diced
6 slices salami, diced
1/2 cup freshly grated Parmesan cheese
1 cup shredded carrots
1 bottle Italian dressing
1 tbsp Italian dressing mix
Cook the pasta to al dente, following the package directions. Add the shredded carrots to the water for the last 2 minutes of pasta cooking.
Mix the ingredients together and refrigerate for at least 1 hour.
1 lb whole wheat fusilli pasta
1 can sliced black olives, drained
4 ounces mozzarella, diced
6 slices salami, diced
1/2 cup freshly grated Parmesan cheese
1 cup shredded carrots
1 bottle Italian dressing
1 tbsp Italian dressing mix
Cook the pasta to al dente, following the package directions. Add the shredded carrots to the water for the last 2 minutes of pasta cooking.
Mix the ingredients together and refrigerate for at least 1 hour.
Horseradish Beer Burgers
Horseradish Beer Burgers
Ingredients:
2 lbs ground sirloin
1/2 cup finely shredded sharp cheddar
2 eggs
1/4 cup beer
2-3 tbsp horseradish
1/2 tsp mustard powder
1 tsp onion powder
2 tbsp Worcestershire sauce
Mix all the ingredients together and let sit for at least 30 minutes for the flavors to meld together. Grill to medium-rare.
Ingredients:
2 lbs ground sirloin
1/2 cup finely shredded sharp cheddar
2 eggs
1/4 cup beer
2-3 tbsp horseradish
1/2 tsp mustard powder
1 tsp onion powder
2 tbsp Worcestershire sauce
Mix all the ingredients together and let sit for at least 30 minutes for the flavors to meld together. Grill to medium-rare.
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