Post by carnation037 on Jan 2, 2003 9:17:08 GMT -6
from alicia's country kitchen newsletter
Chicken + Potato Quiche
vegetable oil spray 3 c. shredded raw potatoes 1 1/2 c. grated extra sharp Cheddar cheese 1 c. chopped chicken or turkey 1 c. half + half 2 eggs 1/2 tsp. salt 1/4 tsp. pepper
Coat a baking pan with the cooking spray. Press the potatoes into a crust shape and bake at 425 for 15 minutes or until lightly browned on edges. Layer the meat, then the cheese on top. In a bowl, beat together the half + half, eggs, salt, and pepper. Pour egg mixture on top and bake for about 30 minutes. Allow to cool at least five minutes before cutting.
Post by carnation037 on Jan 5, 2003 21:43:46 GMT -6
from the alicia's kitchen newsletter
Turkey Salad with Cranberry Dressing
1 bunch salad greens 1 med. cooked potato, cut into chunks 1/2 c. mandarin orange sections radish slices 2 c. cooked turkey or chicken 1 c. sliced cucumber 1 c. fresh mushrooms
for the cranberry dressing: 3/4 c. whole cranberry sauce 1/8 tsp. ground cinnamon or nutmeg 3/4 c. mayonnaise
Line a large serving platter or bowl with desired salad greens. Arrange the meat with the potato cubes, oranges, cucumber and mushrooms over top of the greens. Garnish with radish slices. for the cranberry dressing: Place the cranberry sauce, mayonnaise and cinnamon or nutmeg in a blender/food processor and blend until dressing is smooth. Pass dressing with salad.
Post by carnation037 on Jan 5, 2003 22:12:33 GMT -6
Turkey Chow Mein
2 c. leftover turkey or chicken, cubed 1 c. sliced celery 1 medium chopped onion 3 tbsp. soy sauce 1 tsp. monosodium glutamate, (optional for those with allergies) 2 c. beef broth 3 tbsp. cornstarch 1 3oz. can mushrooms, drained, 1/4 c. liquid reserved 1 can Chinese vegetables 1 tbsp. brown gravy sauce
Simmer celery, onion, soy sauce, monosodium glutamate, broth and chicken or turkey together for 30 minutes. Blend cornstarch and mushroom liquid together. Add to the simmered vegetables. Add mushrooms, vegetables and brown sauce. Simmer for 1 minute. Makes 8 servings. Serve over chow mein noodles or rice. - - - - - - - - - - - - - - - - - - - - - - - - - From 1/17/03's newsletter.
Chicken Chow Mein
12 oz. cooked chicken, diced 1/2 c. mushrooms 2 oz. water chestnuts 1 c. bean sprouts 1/2 c. chopped celery 2 oz. chopped onion 1 c. cooked rice
sauce: 1 c. cold water 2 tsp. cornstarch 1/4 c. soy sauce 1/2 tsp. ginger Stir sauce ingredients together. Simmer onion and celery in 2 tablespoons of water for 2 minutes. Add sauce and simmer until slightly thick. Add chicken and remaining vegetables. Heat until piping hot. Vegetables will be crisp tender. Serve over 1/2 cup rice.
Post by carnation037 on Jan 5, 2003 22:18:18 GMT -6
Turkey Fried Rice
vegetable oil 1 chopped onion 1/2 chopped green pepper, optional 1/2 to 1 lb. leftover turkey, chicken, beef or pork chopped into bite size pieces 1 c. cooked rice 2 tbsp. soy sauce 1 egg or 1/2 c. egg substitute
Saute onion in small amount of vegetable oil in skillet. Add pepper if desired. Add the meat. Add the cooked rice. Add the soy sauce. Lightly scramble the egg and add to the rice mixture. Add more soy sauce to taste. Serve hot.
Post by carnation037 on Jan 6, 2003 15:18:57 GMT -6
from 1/6/02's newsletter .....
Chicken + Ranch Potatoes Casserole
1 box package Betty Crocker ranch potatoes 4 slices cheese 2 c. chopped cooked chicken 1 9oz. pkg. frozen cut broccoli, thawed and drained 2 1/4 c. boiling water 1 3oz. pkg. cream cheese, cut into cubes and softened
Heat oven to 400. Grease a 2 quart casserole dish. Layer uncooked potatoes, cheese, chicken and broccoli in the casserole dish. Stir together the sauce mix from the potato package, boiling water and cream cheese together in a medium bowl. Pour over everything in the casserole dish. Bake, uncovered, for 35 - 40 minutes or until potatoes are tender. Sprinkle with the topping from the package and bake about 3 minutes longer. Let set for 5 minutes.
Post by carnation037 on Jan 13, 2003 1:03:15 GMT -6
from healthy eatin recipes
Asian Turkey Salad
Dressing: 1/4 c. rice vinegar 1/4 c. vegetable broth 1 T. low-sodium soy sauce 2 tsp. minced peeled fresh ginger 2 tsp. lime juice 1 tsp. peanut oil 1 tsp. dark sesame oil 1/2 tsp. sugar 1 serrano chile 1 garlic clove
Salad: 4 c. thinly sliced napa (Chinese) cabbage 3 c. shredded cooked turkey 1 c. red bell pepper strips (about 1 small pepper) 1/2 c. thinly sliced red onion 1/2 c. chopped fresh cilantro 1/4 c. sliced green onions 1 T. dry-roasted peanuts, chopped
To prepare dressing: place first 10 ingredients in a blender, process until smooth. To prepare Salad: combine all ingredients in a large bowl; pour dressing over salad tossing to coat. Serve immediately. Makes 4 servings.
Post by carnation037 on Jan 13, 2003 1:16:14 GMT -6
from healthy eatin recipes
Turkey and Cheese Muffins
2 cups all-purpose flour 1/8 tsp salt 1 tablespoon sugar 1 tablespoon baking powder 1-1/2 teaspoons baking soda Egg substitute equivalent to 1 egg 1 egg white 1-1/2 cups plain nonfat yogurt 1/4 cup vegetable oil 1 cup shredded reduced fat Cheddar cheese 1/2 cup chopped cooked turkey breast
Preheat the oven to 375 degrees F. Coat 12 muffin cups with nonstick spray. Sift together the flour, salt, sugar, baking powder, and baking soda, and stir. In another bowl, whisk together the egg, egg white, yogurt, and oil. Stir in the cheese and turkey, then pour the wet ingredients into the dry. Gently fold the two together until an evenly moist batter forms. Spoon into the muffin cups. Bake for 25 minutes, until the muffins are golden and firm to the touch. Remove the muffins from the tin and cool them on a rack. Yields: 12
Post by carnation037 on Jan 14, 2003 21:24:51 GMT -6
Cheddar Chicken Potpie
for the crust: 1 c Flour 1/2 ts Salt 5 tb Butter; chilled and cut into pieces 3 tb Cold water
for the filling: 1 1/2 c Chicken broth 2 c Peeled; cubed potatoes 1/2 c Sliced celery 1/2 c Chopped onion 1/4 c Flour 1/2 c Milk 2 c (8oz) shredded sharp cheddar cheese 4 c Diced cooked chicken 1/4 ts Poultry seasonning Salt Pepper
To make crust, combine flour, salt and butter until it resembles crumbs. Add water, gently mixing. Gather into a ball, cover and chill. Preheat oven to 425°.<br>Add vegetables to boiling broth and simmer until tender, about 15 minutes. Stir in combined milk and flour; cook, stirring until thickened and bubbly. Stir in cheese, chicken, poultry seasoning, salt and pepper. Spoon into casserole dish; set aside. Roll pastry out on floured board to fit top of casserole dish. Place in casserole, seal edges. Make a few steam vents in top. Bake until golden, about 35-45 minutes. Makes 6 servings.
Post by carnation037 on Jan 14, 2003 21:29:00 GMT -6
Chicken + Bean Empanadas
for the filling: 1/2 c Finely chopped cooked chicken 1/2 pt Black beans; rinsed, drained and mashed 1/2 c Finely shredded cheddar cheese 1/4 c Salsa verde or green salsa 1/8 ts Ground cumin ds Or so hot pepper sauce
for the pastry: 3 c All-purpose flour 1/4 ts Salt 1 c Shredded Monterey Jack cheese with jalapeno peppers 3/4 c Shortening or lard 1 Beaten egg 1/2 c Milk 1 Egg 1 tb Water Salsa; sour cream, and/or Guacamole dip (optional)
for the filling: Combine all ingredients; set aside.
for the pastry: Stir together flour and salt. Cut in cheese and shortening until mixture resembles coarse cornmeal. Stir in egg and milk until well combined. Knead 10-12 strokes on a lightly floured surface; divide in half. Roll out to 1/8". Cut into 3" rounds with a floured cutter. Reroll to make 20 rounds per half. Place 1 teaspoon filling in center of each. Moisten edges with water, fold in half and seal edges with a fork. Prick several steam holes in each. Brush with combined egg and water; bake in preheated 425° oven 15-18 minutes until golden. Serve with sour cream, salsa, and guacamole, if desired. Makes 40 servings.
BAKE pastry shells according to pkg. directions. MIX gravy, lemon juice, broccoli and chicken in saucepan. Heat through. SERVE in pastry shells. Sprinkle with cheese. Top with crouton crumbs if desired. Makes 6 servings.
Post by carnation037 on Jan 17, 2003 7:07:16 GMT -6
For a quick lunch or dinner. You can make as many or as few as you need -- ingredients are 'per serving'.
Quick Turkey Divan
1 slice bread (I use whole grain wheat) toasted Frozen broccoli, cooked in microwave until tender crisp cooked Turkey 3 slices sharp cheddar
Cook the broccoli and toast the bread. Put the toast on a microwave safe plate, and cover with as much turkey as you want (I like to make mine about a layer or so thick). Top with cooked broccoli. Put cheese on top of the broccoli, and microwave until the cheese melts (about 1 minute on high). Serve and enjoy!
Post by carnation037 on Jan 17, 2003 21:45:12 GMT -6
2 tablespoons butter 1/4 cup all-purpose flour dash salt 1 egg 1/4 cup shredded Swiss cheese 2 cups finely chopped, cooked chicken 1/4 cup finely chopped celery 2 tablespoons pimiento, chopped 2 tablespoons dry white wine 1/4 cup mayonnaise 1/2 teaspoon salt dash pepper
Melt butter in 1/4 cup boiling water; add flour and dash of salt. Stir vigorously; cook and stir until mixture forms a ball that doesn't separate. Remove from heat and cool slightly. Add egg and beat well until smooth. Stir in shredded cheese; drop dough by teaspoon onto greased baking sheet. Bake at 400 degrees for about 20 minutes. Remove from oven; cool. Combine remaining ingredients, and fill each puff with 2 teaspoons.
Post by carnation037 on Jan 18, 2003 0:28:40 GMT -6
Garlic Chicken Pizza
1 1/8 cups warm water (110 degrees F/45 degrees C) 1 1/4 teaspoons salt 1 1/2 teaspoons vegetable oil 3 cups bread flour 2 tablespoons dry milk powder 2 teaspoons active dry yeast
2 tablespoons cornmeal 1 cup roasted garlic and parmesan cheese sauce 1/4 teaspoon granulated garlic 10 ounces mozzarella cheese, shredded 2 grilled skinless, boneless chicken breast, diced 1/4 red onion, sliced 1 tomato, cut into thin wedges 1 green bell pepper, seeded and diced
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. Preheat oven to 475 degrees F (245 degrees C). Sprinkle a large pizza pan with cornmeal. Roll or pat dough out on a lightly floured surface until it is the diameter of the pizza pan; place on pan. Spread dough with sauce, then sprinkle with garlic. Cover with cheese. On top of the pizza, arrange chicken, green pepper, onion and tomato. Bake in preheated oven for 20 to 25 minutes, or until dough is baked, cheese is melted and toppings are lightly browned. Makes 4 servings.
Post by carnation037 on Jan 18, 2003 19:16:03 GMT -6
Creamy Chicken Lasagna
2 c. shredded Mozzarella cheese 2 10 3/4oz. cans cream of chicken or celery or mushroom soup 1 1/2 c. milk 1 10oz. pkg. frozen chopped spinach, thawed + squeesed dry 1 egg 1 15oz. container Ricotta cheese 12 lasagna noodles cooked and drained 2 1/2 c. diced cooked chicken 1/2 c. grated Parmesan cheese
Reserve 2/3 c. of the Mozzarella for the top layer. In medium bowl, combine the soup and milk. Set aside. In another medium bowl, combine spinach, egg and ricotta and mix well. In bottom of 13"x9" baking dish, spread 1/2 cup of soup mixture. Arrange 4 lasagna noodles on mixture. Top with 1/3 of remaining soup mixture, the reserved Mozzarella and sprinkle with the Parmesan cheese. Bake at 350 for 40 minutes or until hot and bubbling. Let stand 15 minutes before serving. Makes 8 servings.
Post by carnation037 on Jan 19, 2003 3:03:10 GMT -6
Turkey Artichoke Pie
1 bunch fresh spinach (or 1 package frozen spinach) 2 cups cooked white or brown rice 4 tablespoons butter, softened 10 small artichokes, cooked and prepared as artichoke hearts (or 1 package frozen artichoke hearts, thawed) 1 1/2 cups cooked chopped turkey 1 cup Monterey Jack cheese, shredded 1/4 pound mushrooms 2 tablespoons flour 1/2 teaspoon curry powder 1/2 teaspoon garlic powder 1 teaspoon prepared yellow mustard 1 cup milk salt and pepper to taste
Cook spinach, then drain well, pressing out all liquid. Combine the spinach with the rice. Mix in 2 tablespoons of the butter. Press rice mixture evenly over bottom and sides of well greased 9" pie pan. Cover and chill up to an hour. Preheat oven to 350 degrees. Cut cooked artichokes into 2 to 3 pieces or blot dry packaged artichoke hearts, then cut each into 2 to 3 pieces and arrange over rice crust. Top with turkey and cheese. In skillet over medium heat melt 2 tablespoons butter. Add mushrooms and saute till golden. Stir in flour, curry powder, and garlic powder, and cook until bubbly. Then add mustard and milk and stir until well blended. Add salt and pepper to taste. Pour sauce over pie and bake 40 minutes or until pie is hot and cheese is bubbly. Serve with spiced peaches or apples as a condiment if desired.
Post by carnation037 on Jan 19, 2003 14:20:28 GMT -6
Chicken Burrito Stack
1 (about 1-1/4 cups) medium yellow onion, cut into quarters and thinly sliced crosswise 1 (about 1-1/4 cups) medium red onion, cut into quarters and thinly sliced crosswise 1 (about 1 cup) red bell pepper, thinly sliced 1 (about 1 cup) green bell pepper, thinly sliced (about 1 cup) 2 cloves garlic, minced 3 cup shredded cooked chicken 1 can (10 oz.) diced tomatoes and green chilies,* undrained 1/2 teaspoon salt 1/2 teaspoon ground cumin 4 10-inch flour tortillas 2 cups (8 oz.) grated Mexican blend cheeses 1/4 cup chopped fresh cilantro, optional
Coat large skillet with nonstick cooking spray and heat over medium-high heat. Add onions; cook and stir 5 minutes or until beginning to brown. Add peppers and garlic; cook and stir 5 minutes. Stir in chicken, tomatoes and chilies with liquid, salt and cumin; cook about 7 minutes or until liquid evaporates, stirring occasionally. Preheat oven to 375 degrees F. Grease large baking sheet or pizza pan. Place one tortilla on baking sheet. Spread with one-third of chicken mixture; sprinkle with 1/2 cup cheese. Repeat layers two more times; top with remaining tortilla and 1/2 cup cheese. Bake 10 to 15 minutes or until tortilla stack is heated through and cheese is melted. Serve in wedges; sprinkle with cilantro, if desired. *Note: Plain diced tomatoes can be substituted for a non-spicy recipe. Servings: 6 Calories per serving: 516 Fat: 24 g Carbohydrate: 37 g
Post by carnation037 on Jan 19, 2003 14:21:48 GMT -6
Grilled Chicken + Grape Wedges
1 cup coarsely chopped seedless grapes 1 cup frozen, thawed or canned corn kernels 1/4 cup chopped onion 1 clove garlic, minced 2 tablespoons chopped cilantro 1/3 cup bottled low-fat Italian dressing 1 cup shredded low-fat mozzarella cheese 1 loaf focaccia bread, sliced in half horizontally 1 pound cooked, sliced chicken breast
Combine grapes, corn, onion, garlic, cilantro and dressing; refrigerate. Sprinkle 1/2 cup cheese on bottom half of focaccia bread, arrange chicken on cheese, top with 1 cup grape relish and sprinkle remaining cheese over relish. Wrap in heavy foil and grill over medium heat 5 minutes, turn and grill 5 minutes longer. Carefully unwrap sandwich, cut into 4 wedge-shaped pieces.
Post by carnation037 on Jan 19, 2003 14:29:30 GMT -6
Ranch-A-Roni Chicken Skillet
1 Rice-A-Roni Mexican Style (6.4 oz package) 2 tablespoons butter or margarine 2 1/4 cups water 1 (10oz) can diced tomatoes with green chilies, undrained 1 (10-3/4) can cream of mushroom soup 2 cups diced cooked chicken 1/4 cup freshly squeezed lime juice 1 cup finely crushed tortilla chips 4 ounces shredded cheddar cheese
Follow regular Rice-A-Roni range top directions on package through step 2. Cover, reduce heat to low and simmer 10 minutes. Add tomatoes, cream of mushroom soup and cooked chicken, Bring to boil. Reduce heat to low, cover and simmer 10 more minutes. Add lime juice, crushed tortilla chips and cheese. Combine thoroughly and remove from heat. Let stand 2 to 3 minutes. Top with additional crushed tortilla chips and cheddar cheese if desired.
Post by carnation037 on Jan 20, 2003 13:41:53 GMT -6
Turkey & Hash Browns
1 32oz. pkg. frozen hash brown potatoes with onion, thawed 1/2 c. melted butter 1 tsp. salt 1/2 - 1 tsp. black pepper, or to taste 1/2 tsp. garlic powder 2 c. shredded Monterey Jack cheese 1 1/2 c. chopped cooked turkey 1 1/2 c. sour cream 1, 10 3/4oz. can cream of chicken soup 1/2 c. milk 1 c. Italian bread crumbs
Preheat oven to 350. Coat a 2 quart casserole dish with cooking spray. Use a large bowl to combine hash browns, butter, salt, pepper, and garlic powder. Set aside. In another bowl, combine cheese, turkey, sour cream, soup, and milk. Add turkey mixture to potato mixture. Mix well and pour into the casserole dish. Sprinkle with bread crumbs. BAKE for 35 to 40 minutes or until potatoes are cooked. Serves 8.
Post by carnation037 on Jan 26, 2003 22:57:28 GMT -6
Chicken Tator Tot Pie
4 cups frozen tater tots 1 tablespoon margarine or butter 1/2 cup chopped onion 2 cups diced, cooked chicken 1 10 oz. pkg. frozen mixed vegetables, (2 cups) 1 10 3/4 oz. can condensed cream of chicken soup 1/4 cup milk
Preheat oven to 375 degrees F. In a large skillet, cook onion in margarine over medium-high heat until onion is tender. Add chicken, vegetables, undiluted soup and milk. Cook over medium heat until hot and bubbly, stirring occasionally. Cover and cook an additional 5 minutes, stirring frequently. Spoon chicken mixture into ungreased 2-quart casserole. Arrange frozen tater tots in a single layer on top. Bake for 40 minutes or until bubbly and potatoes are lightly browned. Serves 5 to 6.
Post by carnation037 on Feb 2, 2003 1:21:18 GMT -6
Chicken + Shrimp Creole
1 cup chopped green pepper 3/4 cup chopped onion 1 teaspoon vegetable oil 2 cups peeled diced tomatoes 1/2 teaspoon garlic powder 1/2 teaspoon chili powder 1/4 teaspoon red pepper 1/8 teaspoon pepper 2 1/2 cups uncooked, cleaned small fresh shrimp 1 cup chopped, cooked chicken
Saute green pepper and onion in oil .in a large skillet until vegetables are tender. Stir in tomatoes, salt, garlic powder, chili powder, red pepper, and pepper. Bring to a boil. Reduce heat, and simmer, uncovered, 20 to 30 minutes or until mixture thickens. Stir in shrimp and chicken (mixture will thin when shrimp is added). Return to a boil; reduce heat, and cook 1 to 2 minutes or until shrimp turn pink. Makes 6 servings. May be served over hot cooked rice.
Post by carnation037 on Feb 12, 2003 20:44:07 GMT -6
1 1/2 cups sliced mushrooms -- (4 ounces) 2 large shallots -- finely chopped (1/4 cup) OR 1 small onion -- finely chopped (1/4 cup) 2 tablespoons all-purpose flour 1 teaspoon chicken bouillon granules 1 1/4 cups fat-free half-and-half OR 1 1/4 cups refrigerated fat-free nondairy creamer 1 1/2 cups cut-up cooked chicken or turkey 2 tablespoons dry white wine OR 2 tablespoons chicken broth 1/2 teaspoon dried tarragon leaves 4 slices white bread -- toasted and cut into fourths OR 4 slices whole wheat bread -- toasted and cut into fourths OR 2 English muffins -- split, toasted and cut into fourths Grated Parmesan cheese -- if desired
Spray 2-quart saucepan with cooking spray; heat over medium heat. Cook mushrooms and shallots in saucepan about 5 minutes, stirring frequently, until mushrooms are tender. Stir in flour and bouillon granules. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat.
Gradually stir in half-and-half. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken, wine and tarragon; reduce heat to low. Cook about 5 minutes, stirring occasionally, until heated through. Spoon over toast. Sprinkle with cheese. Yield: 4 servings.
1, 6 ounce can flaky buttermilk biscuits Cooking spray 1, 9 ounce package frozen diced cooked chicken breasts 1 teaspoon bottled minced garlic 1, 10 ounce package frozen mixed vegetables, thawed and drained 1/4 c less-sodium chicken broth 1/4 c water 1/4 teaspoon pepper 1, 10 3/4 ounce can condensed reduced-fat, reduced-sodium cream of roasted chicken with savory herbs soup, undiluted
Preheat oven and bake biscuits according to package directions. Coat a large nonstick skillet with cooking spray, place over medium high heat until hot. Add chicken and garlic; cook 5 minutes, stirring occasionally. Stir in vegetables and remaining 4 ingredients; cook over medium heat 5 minutes or until vegetables are tender and thoroughly heated, stirring often. Split each biscuit in half and place on individual serving plates. Spoon chicken mixture evenly over biscuits.
Post by chief_cook2 on Mar 11, 2003 10:37:49 GMT -6
Makes 8-10 servings
Chicken Enchilada Casserole
1 med. onion, chopped 2 tbsp. vegetable oil 4 cups shredded, cooked chicken or turkey 1 can (15 oz.) tomato sauce 1 can (14 1/2 oz.) whole peeled tomatoes, undrained and cut-up 1 pkg. (1.25 oz.) Lawry's Taco Spices and Seasonings 1/2 tsp. Lawry's Garlic Powder with Parsley 1 dozen med. corn tortillas 2 cans (2 1/4 oz.) each sliced ripe olives, drained 3 cups (12 oz.) grated Monterey Jack cheese
In large skillet, sauté onion in oil. Add chicken, tomato sauce, tomatoes, Taco Spices and Seasonings and garlic powder with parsley; blend well. Bring to a boil; reduce heat and simmer, uncovered, 15 min. In 13x9x2-inch glass baking dish, place 4 corn tortillas. Pour 1/2 of chicken mixture on tortillas, spreading evenly. Layer with 1/2 of olives and 1/3 cheese. Repeat layers 2 times, ending with cheese. Bake, uncovered, in 350* oven 30 to 40 min. or until heated through and cheese melts.
Presentation: Serve with prepared Mexican rice and salad.