Weight Watchers

This is for all of my friends and family members who are on Weight Watchers. Here are some recipes and the Weight Watcher's points for each. As I get a chance to 'point out' my recipes I will add them to this post--keep checkin' in!

2 pts per serving

Chicken Noodle Soup (serving size: 1 bowl of soup--recipe makes 12 bowls)

5 chicken bouillon cubs
1 cup sliced carrots
½ cup chopped celery
½ cup chopped onion
1 bay leaf
1 tsp salt
¼ tsp black pepper
¼ tsp poultry seasoning
3 cups chopped cooked chicken
6 oz corkscrew pasta

1. Combine 12 cups of water and bouillon cubs in a large pot over medium-high heat.
2. Add the carrots, celery, onion, bay leaf, salt, pepper and poultry seasoning to the pot and mix well. Bring the mixture to a boil, stirring occasionally to dissolve the bouillon.
3. Add the cooked chicken and pasta to the soup in the pot and mix well.
4. Simmer until the vegetables are just tender and the pasta is cooked, 8-10 minutes. Discard the bay leaf. Divide the soup evenly among 12 soup bowls and serve


4 pts per serving

Marinated Chicken (serving size: one chicken breast or thigh with 1 oz cherry tomatoes)

½ medium orange
½ medium lemon
4 TBL tomato paste
1 TBL honey
1 TBL balsamic vinegar
1 tsp dried oregano
Salt and pepper
8 skinless boneless chicken breasts or thighs
1 TBL olive oil
1 8oz of red and yellow cherry tomato
1 tsp Italian seasoning
Flat-leaf parsley sprigs to garnish (optional)

1. Juice the orange and the lemon, and then finely grate the rinds. Place the citrus juice and zest in a baking dish. Whisk in the tomato paste, honey, vinegar and oregano. Add salt and pepper as desired.
2. Using a sharp knife, make shallow sliced across chicken pieces. Add the chicken to the marinade and turn to coat well. Marinate at room temperature for at least 30 minutes. Meanwhile, preheat oven to 375 degrees.
3. Transfer the chicken to a baking sheet lined with foil, reserving the marinade. Bake for 15 minutes, basting with the marinade 2-3 times. Continue baking until juices run clear when the chicken is pierced with a knife, about 20 minutes longer. Keep warm.
4. Meanwhile, heat the olive oil in a medium saucepan. Slice the tomatoes in half, toss with Italian seasoning and add to the pot. Sauté until softened, about 3 minutes. Add salt and pepper to taste. Arrange tomatoes around the chicken. Garnish with parsley if desired.

Moroccan Vegetable Stew (serving size: 1 1/3 cups stew, 1/3 cup couscous or rice)

2 medium carrots, peeled and sliced into ¼ inch slices
2 medium zucchini, sliced into ½ inch slices
¾ cup chopped onion
1 ½ inch piece peeled fresh gingerroot, chopped
1 tsp olive oil
3 garlic cloves, minced
1 ½ tsp curry powder
¾ tsp ground cinnamon
2 TBL all-purpose flour
2 cans (14.5 oz each) vegetable broth
1 can (15.5 oz) garbanzo beans, drained and rinsed
1 can (14.5 oz) diced tomatoes in sauce
½ cup raisins
2 cups hot cooked couscous (or rice)

1. Heat oil in pot over medium heat until hot. Add onion, gingerroot, garlic, curry powder, and cinnamon; cook and stir 3 minutes.
2. Stir in flour. Add broth, beans, tomatoes, carrots and zucchini; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. Stir in raisins. Remove from heat. Serve with hot cooked couscous (or rice).


5 pts per serving

Turkey and Wild Rice Soup (serving size: 1 1/4 cups of soup)

1 cup grated carrots
1 cup slice mushrooms
½ cup coarsely chopped celery
½ cup chopped onion
1 TBL butter
½ cup all-purpose flour
2 cans (14.5 oz each) chicken broth
1 can (12 oz) low-fat evaporated milk
1 ½ cups cooked wild rice
1 cup diced cooked turkey
¼ cup slivered almonds, toasted

1. Melt butter in a saucepan over medium heart. Add carrots, mushrooms, celery and onion; cook and stir 3-4 minutes or until vegetables are crisp-tender.
2. Stir in four. Gradually add broth and milk, whisking until blended. Bring to a boil. Stir in cooked rice and turkey. Reduce heat; simmer, uncovered, 5 minutes.
3. Meanwhile, place almonds in a small sauté pan. Heat over medium heat 3-5 minutes or until almonds begin to brown, stirring frequently. Remove from pan; cook slightly. Stir almonds into soup just before serving.


6 pt per serving

Lemon Chicken Stir-Fry (serving size: 1/6 of total pasta)

8 oz uncooked bow tie pasta
1 small yellow squash cut in half lengthwise and sliced
2 large carrots, peeled and sliced (1 cup)
1 small red bell pepper, cut into ¼ inch strips
½ lb asparagus, trimmed and cut into 1 inch lengths (about 1 ½ cups)
1 lb boneless, skinless chicken breast or thigh, cut into 1 inch strips
2 tsp vegetable oil, divided
¾ cup water
2 TBL lemon juice
1 envelop Lipton Recipe Secrets Savory Herb with Garlic Soup Mix
¼ cu (1 oz) grated fresh Parmesan cheese

1. Cook pasta according to package directions. Drain, put in a casserole dish and keep warm.
2. Heat 1 tsp oil in skillet over medium/high heat until hot. Add chicken; stir-fry for 5-6 minutes or until chicken is no longer pink. Remove chicken from skillet and transfer to casserole dish with cooked pasta; cover and keep warm.
3. Heat remaining oil in same skillet. Add carrots and bell peppers; stir-fry for 2-3 minutes. Add asparagus and squash; stir-fry for 1-2 minutes or until vegetables are crisp-tender.
4. Whisk water, lemon juice and soup mix. Add sauce to vegetable mixture. Reduce heat to low; simmer, covered, for 5 minutes or until sauce is thickened. Add pasta and chicken to skillet; toss to coat. Add grated Parmesan cheese over pasta. Serve Immediately.

Lemon Grilled Chicken (serving size: 1 chicken breast or thigh--6 oz)

1 lemon
2 TBL olive oil
1 clove garlic, crushed
1 TBL chopped fresh parsley plus extra for garnish
¼ tsp dried thyme
¼ tsp dried marjoram
¼ tsp salt
¼ tsp black pepper
4 skinless, boneless chicken breast or thighs

1. Use a peeler to remove strips of zest for half of the lemon, then trim into fine strips with a small knife. Reserve and set aside. Grate the other side of lemon to make 1 TBL of zest. Finally, squeeze the juice from the lemon into a bowl.
2. In a large bowl, combine the lemon zest and juice, oil, garlic, parsley, thyme, marjoram, salt and pepper. Add the chicken to the bowl and spoon the marinade over the chicken until coated. Cover with plastic wrap. Chill for 30 minutes, or overnight if you have time.

Potato and Corn Chowder (serving size: 1 bowl of soup--recipe makes 6 bowls)

1 green pepper
¼ cup butter
1 onion, chopped
2 TBL all purpose flour
1 ½ tsp salt
¼ tsp poultry seasoning
1 small bay leaf
3 cups skim milk
1 package frozen corn, thawed (1 lb)
1 lb potatoes, peeled and chopped
¼ tsp paprika

1. Deseed and chop the green pepper. In a large sauce pan, melt the butter over medium-high heat. Sauté the onion and pepper, stirring constantly, until tender, about 3 minutes. Stir in the flour, salt, poultry seasoning and bay leaf. Mix well.
2. Add the milk, corn and potatoes to the pepper mixture; mix well. Cook, stirring occasionally, until the potatoes are cooked through and tender, about 20 minutes.
3. Remove bay leaf and divide the chowder among 6 mugs or bowls. Sprinkle with paprika and serve.


7 pts per serving

Pan Crisp Cod (serving size: 1 cod and ¼ of the vegetables)

4 cod or halibut fillets, skin-on (about 5 oz each)
1 tsp salt, divided
¼ tsp black pepper
4 TBL olive oil
¼ cup chopped shallots
2 medium eggplant
2 medium zucchini
2 medium tomatoes
1 TBL chopped fresh parsley
1 tsp white-wine vinegar

1. Sprinkle the cod with ½ tsp salt and the pepper. Heat 1 TBL oil in a large skillet until hot. Add the cod, skin side down. Reduce the heat to medium and fry until the skin crisps, about 5 minutes. Turn the cod over and cook until the fish is opaque, 1-2 minutes longer, depending on the thickness. Remove the cod form the skillet and set aside, skin side up.
2. Meanwhile, chop the eggplant into ¾ inch cubes. Slice the zucchini into ¼ inch slices. Cut and “X” in the bottom of tomatoes. Place the tomatoes in a medium bowl. Carefully pour boiling water over the tomatoes; let stand in the hot water for 30 seconds. Remove the tomatoes from the hot water. Peel, deseed and slice the tomatoes.
3. Heat 2 TBL oil in the skillet over low heat. Add the shallots, eggplant and zucchini. Fry for 3 minutes. Add the tomatoes, chopped parsley, vinegar and the remaining salt and oil. Cook for 2 minutes. Arrange the vegetables on 4 plates and top with the cod.

Crispy Golden Pork (1 pork chop)

4 pork boneless pork chops
¼ cup bread crumbs
Grated rind of 1 lemon
1 TBL chopped fresh sage
1/8 tsp salt
1/8 tsp black pepper
2 TBL all-purpose flour
1 egg, beaten
2 TBL olive oil

1. Trim the fat from the pork. Place each chop between 2 sheets of plastic wrap and gently tap the pork with a rolling pin to flatten to half its thickness.
2. Combine the bread crumbs, lemon zest, sage, salt and pepper on a plate. Spread the flour on a separate plate; place the beaten egg in a small bowl.
3. Coat the pork in flour, dip in the beaten egg, and then in the bread crumb mixture to coat.
4. Heat the olive oil in a large skillet over medium heat. Sauté the pork until golden, about 4 minutes per side. (Take care not to burn the bread crumbs). Serve hot

Beef Fajita Wraps (1 fajita wrap)

1 cup prepared salsa
1 cup canned red kidney beans, drained
¾ lb flank stead
1/8 tsp salt
1/8 tsp black pepper
1 TBL olive oil
8 soft flour tortillas
1 avocado, peeled, pitted and sliced
½ cup shredded lettuce
1 handful fresh cilantro leaves
3 TBL sour cream

1. In a medium bowl, combine the salsa and kidney beans; set aside.
2. Trim and cut the stead into ¼ inch wide strips; sprinkle with salt and pepper.
3. Heat the oil in a medium skillet. Stir-fry the steak over medium-high heat until browned, about 5 minutes. Warm the tortillas according to the package directions.
4. Spread the salsa mixture over the center of each tortilla. Add the steak, avocado, lettuce and cilantro. Fold in one edge of the tortilla to create a base and roll up. Repeat for the remaining 7 wraps. Spoon the sour cream into a small bowl and serve with wraps.


8 pts per serving

Rosemary-Garlic Pork Chops (1 pork chop)
4 (6-8 oz) boneless pork chops (1 ½ inch thick)
¾ tsp kosher salt
½ tsp ground black pepper
1 TBL canola oil or vegetable oil
2 TBL butter
1 TBL chopped fresh rosemary
1 clove garlic, minced

1. Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat. Add pork and cook 4 minutes per side.
2. Reduce heat to medium; add butter, rosemary, and garlic. Cook turning the pork occasionally for about 2 to 3 minutes, or until instant-read thermometer inserted in each chop registers 155 degrees.
3. Remove skillet from the heat. Cover loosely with foil; let stand 5 minutes. Spoon pan drippings over pork chops.

Best-Ever Roast Beef (serving size: 1/6 of roast)

1 TBL olive oil
1 TBL Dijon-style mustard
3 lb beef rump roast
2 TBL chopped fresh parsley
1 TBL chopped fresh chives
1 TBL dried Tarragon
1TBL black peppercorns, coarsely crushed

1. Preheat oven to 375 degrees. In a small bowl, combine the olive oil and mustard, then spread mixture over the outside of beef.
2. Combine the parsley, chives, tarragon, and peppercorns on a plate. Roll the beef roast in the herb mixture until evenly coated. Transfer roast to a large roasting pan (or baking dish).
3. Roast the beef until an instant-read meat thermometer inserted in the center of the roast register 170 degrees, about 1 hour and 20 minutes. Cover beef with aluminum foil and let rest for 10 minutes. Carve roast into thick slices to serve.

Stir-Fry Chicken (Serving size: 1/4 of stir-fry mixture; 1/2 cup rice or noodles)

¼ cups cashews
1 ½ cups chicken broth
2 TBL orange juice
2 TBL soy sauce
2 tsp cornstarch
2 tsp sesame oil
4 skinless, boneless chicken breasts or thighs
1 green pepper
2 TBL vegetable oil
2 scallions, trimmed and chopped
1 large carrot, sliced into thin strips
1 cup bean sprouts
Hot cooked Chinese noodles or rice

1. Toast the cashews in a large skillet over medium heat until golden browned, 2-3 minutes. Set aside. In a small bowl, mix the broth, orange juice, soy sauce, cornstarch and sesame oil. Set aside.
2. Using a sharp knife, cut the chicken into bite-sized pieces. Cut the pepper in half, remove the seeds and slice. Heat the vegetable oil in the skillet. Add the chicken; stir-fry until browned, about 6 minutes.
3. Add the vegetables to the skillet. Stir-fry the mixture for 3 minutes longer. Stir in the sauce and bring to a boil. Reduce heat and simmer until the sauce thickens, 2-3 minutes. Stir in the toasted cashews. Serve immediately.

Mushroom, Beef and Barley Soup (serving size: 1 3/4 cups of soup)

1 ½ lbs boneless beef top sirloin steak
2 tsp vegetable oil, divided
2 cups sliced mushrooms (Portobello mushrooms recommended)
½ cup chopped onion
¾ cup sliced carrots
3 TBL snipped fresh parsley
1 clove garlic, minced
1 tsp dried thyme
1 carton (32 oz) beef broth
1 cup water, divided
2 TBL steak sauce
¼ tsp each: salt and pepper
½ cup uncooked quick-cooking barley
1 TBL cornstarch

1. Trim fat from beef. Heat 1 tsp of the oil in a pot over medium-high heat until hot. Brown beef in two batches, 3-4 minutes each or until outside surfaces are no longer pink. Remove from pot; set aside.
2. Heat remaining 1 tsp oil in same pot. Add mushrooms, onion, garlic and thyme; cook 3-4 minutes or until vegetables are crisp-tender. Stir in broth, ¾ cup of the water, carrots, steak sauce, salt and pepper. Bring to a boil; stir in barley. Cover; reduce heat and simmer for 10 minutes.
3. Meanwhile, combine remaining ¼ cup cold water and cornstarch. Return beef and cornstarch mixture to pot. Bring to a boil; cook 1 minute. Remove from heat; stir parsley into soup


9 pts per serving

Cheesy Mac (serving size: 1/4 of pan)

1 lb lean ground beef
1 medium onion, chopped
2 (14.5 oz) can stewed tomatoes
1 (4.5 oz) can chopped green chilies
1 tsp garlic powder
1 cup elbow macaroni
2 cups shredded cheddar cheese, divided

1. Heat large skillet over medium heat; add beef. Cook, stirring, until brown and crumbly about 5 minutes; drain. Add onion. Cook, stirring continually, until tender, about 5 minutes.
2. Add tomatoes, green chilies and garlic powder to skillet; mix well. Bring beef mixture to a boil over medium-high heat. Cook for 10 minutes.
3. Meanwhile, cook macaroni according to package directions; rinse and drain. Add macaroni to skillet; mix gently. Reduce heat to low. Stir in 1 cup of cheese.
4. Simmer beef mixture just until heated through, about 5 minutes. Sprinkle with remaining cheese just before serving.

Chicken Vegetable Alfredo Soup (serving size: 1 1/3 cups of soup)

1 cup chopped broccoli
½ cup chopped carrots
½ cup chopped onion
½ cup diced red bell pepper
1 garlic clove, minced
1 can (14.5 oz) chicken broth
2 cups diced cooked chicken
1 TBL snipped fresh basil
1 jar (16 oz) Alfredo sauce
Grated fresh Parmesan cheese

1. Place broccoli, carrots, onion, bell pepper and garlic in a medium sauce pan. Add broth; bring to a boil. Cover; reduce heat and simmer 5 minutes or until vegetables are crisp-tender.
2. Add chicken and Alfredo sauce to broth; simmer 5 minutes or until heated through. Remove from heat; stir basil into soup. Ladle into bowls and serve.


10 pts per serving

Favorite Meatball Stew (serving size: 1/6 of stew and bread sticks)

1 cup coarsely chopped carrots
½ cup coarsely chopped onions
1 cup sliced mushrooms
1 tsp vegetable oil
2 garlic cloves, minced
1 pkg (16 oz) frozen fully cooked meatballs
1 jar (12 oz) home-style beef gravy
1 can (8 oz) tomato sauce
½ cup frozen peas
½ tsp dried thyme
1 pkg (11 oz) refrigerated bread sticks

1. Preheat oven to 375 degrees. Heat oil in large skillet over medium heat. Add carrots, onion, mushrooms and garlic; cook and stir for 3 minutes.
2. Add meatballs, gravy, tomato sauce, peas and thyme; bring to a boil. Reduce heat; cook 5 minutes, stirring occasionally. Pour mixture into a baking dish.
3. Remove bread stick dough from package; do not separate. Using a knife, cut dough evenly into 12 slices. Place slices in a slightly overlapping circular pattern over meatball mixture, leaving center open. Bake 27-30 minutes or until stew is bubbly and bread sticks are a deep golden brown.


12 pts per serving

Lasagna Roll-Ups (Serving size: 2 roll-ups)

12 lasagna noodles
2 cups ricotta cheese or cottage cheese
1 egg
1/4 cup chopped fresh parsley or 1 1/2 TBL dried parsley
2 cups shredded mozzarella cheese
8 oz Italian sausage, casings removed or 1/2 lb ground beef
1 28 oz jar marinara sauce

1. Preheat oven to 375 degrees. Cook noodles according to the package directions. Drain noodles and rinse with cold water. Mix ricotta, egg, parsley, and 1 cup mozzarella cheese in a bowl; set aside.2. Cook sausage in a skillet over medium heat until browned and crumble, breaking up large pieces with a spoon, until it resembles ground beef. Drain fat.3. Spread 1/2 cup marinara sauce in a 9x13 baking dish. Spread 3 TBL ricotta mixture on each noodle; top with some sausage. Roll up each noodle. Arrange seam sides down in baking dish.4. Top roll-ups with remaining sauce and mozzarella. Bake, loosely covered, for 15 minutes. Remove cover; bake for 10 minutes longer or until brown and bubbly.

Spicy Shepherd’s Pie (Serving size: 1/4 of pie)

1 lb lean ground beef
1 onion, chopped
1 chile pepper, deseeded and chopped
1 tsp ground cumin
½ tsp paprika
1 TBL all-purpose flour
1 ½ cups beef broth
1 cup shredded carrots
¾ tsp salt, divided
¼ tsp black pepper
1 ½ lb potatoes, peeled
½ cup milk
2 TBL butter

1. Preheat oven to 375 degrees. Heat a large saucepan and add the ground beef and onion. Cook, stirring, until the meat has browned, 2-3 minutes. Stir in the chile pepper, cumin and paprika. Continue to cook for 1 minute.
2. Mix the flour, then pour in the broth and stir. Add shredded carrots. Bring to a boil, cover and simmer, stirring occasionally, for 30 minutes. Season with ½ tsp salt and the black pepper.
3. Meanwhile, cut the potatoes into even-size pieces. Place in a large saucepan and add enough lightly salted water to cover. Bring to a boil, cover and simmer until the potatoes are cooked through, about 20 minutes. Drain well and return the potatoes to the pot. Add the milk, butter, and the remaining salt. Mash until smooth.
4. Spoon the meat mixture into a large casserole dish sprayed with non-stick cooking spray. Cover with mashed potatoes and fluff up using a fork. Bake until golden brown 25-30 minutes. Serve hot.

Zesty Pepper Steak with a Blue Cheese Sauce (serving size: 1 steak with sauce)

Green or mixed peppercorns
4 beef tenderloin steaks (6-8 oz each)
2 TBL butter
1 TBL vegetable oil
1/8 tsp salt or sea salt
¼ cup sour cream
¼ cup heavy cream
2 oz crumbled blue cheese
2 TBL Dijon-style mustard

1. Place the peppercorns on a cutting board and crush roughly with a wooden rolling pin to release flavor. Measure 2 TBL crushed peppercorns and transfer to a plate.
2. Place the steaks on the plate with the crushed peppercorns and, with your fingers, press them will into the surface of the steaks.
3. Heat butter and vegetable oil in a large skillet until butter is just foaming. Add the steaks and cook 3 minutes per side for medium doneness. Season the steaks with the salt. Remove the steaks and place on a warm plate. Cover with some foil and set aside.
4. Whisk the sour cream, heavy cream and mustard in a small bowl, then add to the skillet with the meat drippings. Add the blue cheese to the pan. Simmer, stirring constantly, until the sauce has reduced and is piping hot. Stir in any juices from the resting steaks. Divide the steaks among 4 warmed plates. Spoon the sauce on top and serve.

Chicken Nachos (serving size: 1/8 of nachos)

2 cups shredded cooked chicken
1/2 cup prepared salsa
1/2 package (15 oz) restaurant-style tortilla chips
1 cup shredded Monterey Jack cheese
1 jalapeno pepper, sliced
1 cup chopped tomato
2 TBL chopped fresh cilantro
1 cup sour cream

1. Preheat oven to 375 degrees. Combine the chicken and salsa in medium bowl.
2. Place the tortilla chips in a shallow ovenproof dish. Spoon the chicken mixture evenly over chips.
3. Sprinkle the Monterey Jack evenly over the chicken mixture and top with the jalapeno pepper. Bake until the cheese is melted, 10-15 minutes. Remove from oven and garnish with the tomato and cilantro. Serve warm with sour cream.

Savory Chicken Pot Pie (serving size: 1/6 of pie)

3 TBL butter, divided
1 small onion, finely chopped
1 red pepper, deseeded and finely chopped
1 stalks celery, trimmed and chopped
1 lb cooped chicken, chopped (I have also done this with cooked Turkey)
1 lb frozen mixed vegetables
1/2 cup chicken broth
1 can (10 oz) cream of chicken soup
1/2 package (15 oz) refrigerated pie crust

1. Preheat oven to 425 degrees. Melt 2 TBL butter in a large saucepan over medium heat. Add the onions, red pepper, and celery. Saute the vegetables, stirring occasionally, until softened, about 5 minutes.
2. Add the chicken, mixed vegetables, broth and soup to the pot. Bring the mixture to a boil. Reduce heat to low and simmer for 5 minutes, stirring occasionally. Transfer the mixture to a deep-dish pie plate.
3. Lay the pie crust over the pie plate and trim using a sharp knife. Seal the edges using the back of a fork. Cut slits into the crust using a sharp knife. Melt the remaining butter; brush over the top of the pie crust.
4. Bake until the crust is golden brown, 10-15 minutes. Let stand for 5 minutes before serving.

SOUP!!!

Nothing is more soothing on a chilly night than soup. Here are some of my favorites that warm my insides. Serve as a side dish or as a main dish with warm bread and a crisp green salad!

Spiced Cauliflower Soup

1 large potato, diced
1 small cauliflower, chopped
1 onion, chopped
1 TBL oil
1 garlic clove, minced
1 TBL grated fresh ginger root (in produce)
2 tsp ground turmeric (spice)
1 tsp cumin seeds (spice)
1 tsp black mustard seeds (spice) *I have used regular mustard seeds as well
2 tsp ground coriander (spice)
4 cups vegetable stock
1 ¼ cups plain yogurt
Salt and black pepper
Fresh cilantro or parsley to garnish

1. Put potato, cauliflower and onion into a large pan with the oil and 3 TBL water. Heat until hot and bubbling, then stir well, cover the pan and turn the heat down. Continue cooking the mixture for about 10 minutes.
2. Add the garlic, ginger and spices. Stir well, and cook for another 2 minutes, stirring occasionally. Pour in the stock and season with salt and pepper well. Bring to a boil, then cover and simmer for about 20 minutes.
3. Pour mixture into a food processor or blender. Puree; then return to the pan. Stir in the yogurt, adjust the salt and pepper to your liking. Serve garnished with cilantro or parsley.

Tomato and Coriander (Cilantro) Soup

1 ½ lb tomatoes, peeled and chopped (instructions below in step #1)
1 TBL oil
1 bay leaf
4 spring onions (scallions), chopped
1 tsp salt
2 garlic cloves, minced
1 sp crushed black peppercorns
2 TBL fresh coriander (cilantro)
3 cups water
1 TBL cornstarch
2 TBL sour cream

1. To peel tomatoes, plunge them in very hot water, leave for 30 seconds, then take them out. The skin should peel off easily. If not, put the tomatoes back in the water for a little longer. Once they have been peeled, roughly chop the tomatoes.
2. In a medium heavy pan heat the oil and fry the tomatoes, bay leaf, and spring onions (scallions) for a few minutes until soft.
3. Gradually add the salt, garlic, peppercorns, and coriander (cilantro). Pour in the water. Stir, and then simmer gently over a low heat for 15-20 minutes.
4. Meanwhile, dissolve the cornstarch in a little cold water to form a thick creamy paste.
5. Remove the soup form the heat and leave to cool slightly for a few minutes. Pour in a blender or food processor and puree.
6. Return the pureed soup to the pan; add the cornstarch mixture and stir over gentle head for abut 3 minutes until thickened.
7. Pour the soup into individual serving dishes and garnish with a swirl of sour cream. Serve hot.

Chicken and Almond Soup

6 TBL butter
1 medium leek, chopped
½ tsp shredded fresh ginger root (in produce)
1 cup ground almonds
1 tsp salt
½ tsp crushed black peppercorns
1 fresh green chile, chopped
1 medium carrot, sliced
½ cup frozen peas
¾ cup cubed skinned chicken breast or thigh
1 TBL chopped fresh cilantro, plus extra to garnish
2 cups water
1 cup whipping cream

1. Melt the butter in a large wok or deep skillet. Sauté the leek with the ginger until softened.
2. Lower the heat and add the almonds, salt, peppercorns, chile, carrot, peas and chicken. Fry for about 10 minutes or until the chicken is completely cooked, stirring constantly. Add the chopped fresh cilantro.
3. Remove from the heat and leave to cool slightly. Transfer the mixture to a food processor or blender and process for about 1 ½ minutes. Pour in the water and blend for another 30 seconds.
4. Pour puree back into the pan and bring to a boil, stirring. Low the heat and gradually stir in the cream. Cook gently for a further 2 minutes, stirring occasionally. Serve garnished with more coriander.

Pasta E Fagioli (thanks Giada)

4 springs of fresh thyme
1 large fresh rosemary sprig
1 bay leaf
2 TBL olive oil
1 TBL butter
1 cup chopped onion
3 oz pancetta or bacon, chopped
2 garlic cloves, minced
5 ¾ cups chicken broth
2 (14.5 oz each) cans red kidney beans, rinsed and drained
1 cup elbow macaroni
Freshly ground black pepper
1/3 cup grated fresh Parmesan cheese

1. Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and tie it with kitchen twine, or place tea ball strainer.
2. Heat 1 TBL olive oil and butter in large saucepan over a medium flame. Add the onion, pancetta or bacon, and garlic; sauté until the onion is tender, about 3 minutes. Add the broth, beans, and sachet of herbs. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. Discard the sachet of herbs.
3. In a blender, puree 1 cup of the bean mixture until smooth, then return the puree to the saucepan. Cover and return the soup to a boil over high heat. Add the macaroni, cover, and boil, stirring occasionally, until the macaroni is tender but still firm to the bite, about 8 minutes.
4. Season the soup with pepper. Lade the soup into bowls. Sprinkle with Parmesan cheese and drizzle with the remaining olive oil.

Cream of Broccoli Cheese Soup (thank you Ann)

1 onion, chopped
1 TBL olive oil
3 cups water
3 chicken bouillon cubes
1 lb chopped broccoli
Garlic salt
4 oz coil vermicelli noodles (spaghetti noodles)
3 cups milk
Salt and pepper
½ lb Velveeta cheese, cut into cubes

1. Heat oil in a large pot. Add onion and sauté until tender. Add water and chicken bouillon cubes. Bring to a boil. Add the broccoli and season with garlic salt to taste. Cook on medium until broccoli is tender.
2. In a separate pan bring lightly salted water to a boil. Add noodles and cook according to package directions. Drain; and set aside.
3. Add milk to the broccoli. Heat but do not boil. Add noodles, salt and pepper to taste.
4. Just before serving add Velveeta cheese. Stir till smooth. DO NOT BOIL. Serve hot.

Cheeseburger Soup (thank you Ann)

½ lb ground beef
¾ chopped onions
¾ cup shredded carrots
¾ cup diced celery
1 tsp dried basil
1 tsp dried parley flakes
4 TBL butter or margarine, divided
3 cups chicken broth
4 cups diced peeled potatoes
¼ cup all-purpose flour
8 oz process American cheese cubed (2 cups)
1 ½ cup milk
¾ tsp salt
½ tsp pepper
¼ cup sour cream

1. In a saucepan, brown beef; drain and set aside. In the same saucepan, sauté onions, carrots, celery, basil and parsley in 1 TBL butter until vegetables are tender, about 10 minutes.
2. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10 to 12 minutes or until potatoes are tender.
3. Meanwhile, in a small skillet meld remaining butter. Add flour; cook and stir for 3 to 5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir fir 2 more minutes.
4. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from heat; blend in sour cream. Serve hot.

Carrot Chowder (thank you Ann)

1 lb ground beef
½ tsp salt
½ tsp pepper
½ cup green onions
½ cup green pepper
½ cup celery
1 quart tomato juice
1 ½ cup water
½ tsp garlic salt
2 ½ cups grated carrots
2 cans of cream of celery soup
Grated cheese

1. Sauté the beef, salt, pepper, green onions, green pepper, and celery in a large skillet for 10 -15 minutes or until ground beef is browned and vegetables are tender.
2. Add the tomato juice, water, garlic salt, and grated carrots. Simmer; then bring to a boil.
3. Reduce heat and simmer again. Add cream of celery soup. Heat through. Serve topped with cheddar cheese.

Leftover Turkey Soup (thank you Ann)

½ cup chopped onion
1 medium carrot, sliced
1 stalk of celery, sliced
1 TBL oil
2 14.5 oz cans of chicken broth
2 cups water
½ cup bite sized pasta (like bowtie) uncooked
2 cups cooked turkey cubed
1 envelope dried Italian dressing mix

1. Cook onion, carrot and celery in hot oil in a large sauce pan for 3 to 5 minutes or until crisp tender, stirring occasionally.
2. Stir in the broth, water, and dressing mix. Bring to a boil. Add turkey and pasta; cover.
3. Reduce heat to medium-low; simmer 10 to 12 minutes or until pasta is tender. Serve hot.

Cheesy Chunky Potato Soup

3 medium Red Potatoes
2 cups Water
1 small Onion, chopped
3 TBL Butter
3 TBL All-Purpose Flour
3 cups Milk
½ tsp Sugar
1 cup Shredded Cheddar Cheese
1 cup Cubed Cooked Ham or Bacon
Red pepper Flakes
Ground Black Pepper

1. Cut potatoes into 1-inch cubes. Bring water to boil in a large pot. Add potatoes and cook until tender, (about 15-20 minutes). Drain, reserving 1 cup of cooking liquid (you may add water in order to get 1 cup). Set aside potatoes.
2. Melt butter in pan over medium heat. Add chopped onion; cook, stirring frequently until onion is translucent and tender, but not brown. Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 3 to 4 minutes.
3. Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan; stir well. Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently. Store leftovers, covered in refrigerator.

Chicken Noodle Soup

5 chicken bouillon cubs
1 cup sliced carrots
½ cup chopped celery
½ cup chopped onion
1 bay leaf
1 tsp salt
¼ tsp black pepper
¼ tsp poultry seasoning
3 cups chopped cooked chicken
6 oz corkscrew pasta

1. Combine 12 cups of water and bouillon cubs in a large pot over medium-high heat.
2. Add the carrots, celery, onion, bay leaf, salt, pepper and poultry seasoning to the pot and mix well. Bring the mixture to a boil, stirring occasionally to dissolve the bouillon.
3. Add the cooked chicken and pasta to the soup in the pot and mix well.
4. Simmer until the vegetables are just tender and the pasta is cooked, 8-10 minutes. Discard the bay leaf. Divide the soup evenly among 12 soup bowls and serve.

Potato and Corn Chowder

1 green pepper
¼ cup butter
1 onion, chopped
2 TBL all purpose flour
1 ½ tsp salt
¼ tsp poultry seasoning
1 small bay leaf
3 cups skim milk
1 package frozen corn, thawed (1 lb)
1 lb potatoes, peeled and chopped
¼ tsp paprika

1. Deseed and chop the green pepper. In a large sauce pan, melt the butter over medium-high heat. Sauté the onion and pepper, stirring constantly, until tender, about 3 minutes. Stir in the flour, salt, poultry seasoning and bay leaf. Mix well.
2. Add the milk, corn and potatoes to the pepper mixture; mix well. Cook, stirring occasionally, until the potatoes are cooked through and tender, about 20 minutes.
3. Remove bay leaf and divide the chowder among 6 mugs or bowls. Sprinkle with paprika and serve.

Favorite Meatball Stew

1 cup coarsely chopped carrots
½ cup coarsely chopped onions
1 cup sliced mushrooms
1 tsp vegetable oil
2 garlic cloves, minced
1 pkg (16 oz) frozen fully cooked meatballs
1 jar (12 oz) home-style beef gravy
1 can (8 oz) tomato sauce
½ cup frozen peas
½ tsp dried thyme
1 pkg (11 oz) refrigerated bread sticks

1. Preheat oven to 375 degrees. Heat oil in large skillet over medium heat. Add carrots, onion, mushrooms and garlic; cook and stir for 3 minutes.
2. Add meatballs, gravy, tomato sauce, peas and thyme; bring to a boil. Reduce heat; cook 5 minutes, stirring occasionally. Pour mixture into a baking dish.
3. Remove bread stick dough from package; do not separate. Using a knife, cut dough evenly into 12 slices. Place slices in a slightly overlapping circular pattern over meatball mixture, leaving center open. Bake 27-30 minutes or until stew is bubbly and bread sticks are a deep golden brown.

Mushroom, Beef and Barley Soup

1 ½ lbs boneless beef top sirloin steak
2 tsp vegetable oil, divided
2 cups sliced mushrooms (Portobello mushrooms recommended)
½ cup chopped onion
¾ cup sliced carrots
3 TBL snipped fresh parsley
1 clove garlic, minced
1 tsp dried thyme
1 carton (32 oz) beef broth
1 cup water, divided
2 TBL steak sauce
¼ tsp each: salt and pepper
½ cup uncooked quick-cooking barley
1 TBL cornstarch

1. Trim fat from beef. Heat 1 tsp of the oil in a pot over medium-high heat until hot. Brown beef in two batches, 3-4 minutes each or until outside surfaces are no longer pink. Remove from pot; set aside.
2. Heat remaining 1 tsp oil in same pot. Add mushrooms, onion, garlic and thyme; cook 3-4 minutes or until vegetables are crisp-tender. Stir in broth, ¾ cup of the water, carrots, steak sauce, salt and pepper. Bring to a boil; stir in barley. Cover; reduce heat and simmer for 10 minutes.
3. Meanwhile, combine remaining ¼ cup cold water and cornstarch. Return beef and cornstarch mixture to pot. Bring to a boil; cook 1 minute. Remove from heat; stir parsley into soup.

Chicken Vegetable Alfredo Soup

1 cup chopped broccoli
½ cup chopped carrots
½ cup chopped onion
½ cup diced red bell pepper
1 garlic clove, minced
1 can (14.5 oz) chicken broth
2 cups diced cooked chicken
1 TBL snipped fresh basil
1 jar (16 oz) Alfredo sauce
Grated fresh Parmesan cheese

1. Place broccoli, carrots, onion, bell pepper and garlic in a medium sauce pan. Add broth; bring to a boil. Cover; reduce heat and simmer 5 minutes or until vegetables are crisp-tender.
2. Add chicken and Alfredo sauce to broth; simmer 5 minutes or until heated through. Remove from heat; stir basil into soup. Ladle into bowls and serve.

Turkey and Wild Rice Soup

1 cup grated carrots
1 cup slice mushrooms
½ cup coarsely chopped celery
½ cup chopped onion
1 TBL butter
½ cup all-purpose flour
2 cans (14.5 oz each) chicken broth
1 can (12 oz) low-fat evaporated milk
1 ½ cups cooked wild rice
1 cup diced cooked turkey
¼ cup slivered almonds, toasted

1. Melt butter in a saucepan over medium heart. Add carrots, mushrooms, celery and onion; cook and stir 3-4 minutes or until vegetables are crisp-tender.
2. Stir in four. Gradually add broth and milk, whisking until blended. Bring to a boil. Stir in cooked rice and turkey. Reduce heat; simmer, uncovered, 5 minutes.
3. Meanwhile, place almonds in a small sauté pan. Heat over medium heat 3-5 minutes or until almonds begin to brown, stirring frequently. Remove from pan; cook slightly. Stir almonds into soup just before serving.

Moroccan Vegetable Stew

2 medium carrots, peeled and sliced into ¼ inch slices
2 medium zucchini, sliced into ½ inch slices
¾ cup chopped onion
1 ½ inch piece peeled fresh ginger root, chopped
1 tsp olive oil
3 garlic cloves, minced
1 ½ tsp curry powder
¾ tsp ground cinnamon
2 TBL all-purpose flour
2 cans (14.5 oz each) vegetable broth
1 can (15.5 oz) garbanzo beans, drained and rinsed
1 can (14.5 oz) diced tomatoes in sauce
½ cup raisins
2 cups hot cooked couscous (or rice)

1. Heat oil in pot over medium heat until hot. Add onion, ginger root, garlic, curry powder, and cinnamon; cook and stir 3 minutes.
2. Stir in flour. Add broth, beans, tomatoes, carrots and zucchini; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. Stir in raisins. Remove from heat. Serve with hot cooked couscous (or rice).

Pork--The Other White Meat

Roasted Pork Loin with Fig Sauce (thank you Giada)

This recipe includes a delicious sauce made from Port wine. I have not found a Port cooking wine as of yet. So, if you feel uncomfortable cooking with wine then just skip making the fig sauce. The pork loin with the juices over it is very moist and delicious by itself!

Fig sauce
2 ½ cups port wine
1 ¼ cups chicken broth
8 dried figs; coarsely chopped (I have also done this with dried prunes when I can’t find figs)
2 sprigs of fresh rosemary
2 cinnamon sticks
1 TBL honey
2 TBL butter, cut into pieces
¼ tsp salt
¼ tsp black pepper

Pork
2 TBL: olive oil
2 TBL chopped fresh rosemary
1 TBL salt, plus more to taste
1 ½ tsp black pepper, plus more to taste
1 4-4 ½ lb boneless pork tenderloin
1 cup chicken broth

For the pork
1. Preheat the oven to 425 degrees. Stir in the oil, rosemary, 1 TBL of salt and 1 ½ tsp of pepper in a small bowl to blend. Place the pork loin in a heavy, flame-proof roasting pan (I have also used the my broiler pan without the rack on it).
2. Spread the oil mixture over the pork to coat completely. Roast, turning the pork every 15 minutes to ensure even browning, until an instant-read meat thermometer inserted into the center of the pork registers 145 degrees, about 45 minutes total.
3. Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest for 15 minutes. Meanwhile, place the roasting pan over medium heat on the stove and stir in the chicken broth, scraping the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with more salt and pepper to taste.
4. Using a large, sharp knife, cut the pork crosswise into ¼ inch thick slices. Arrange the pork slices on plates. Spoon the jus over. Serve with the fig sauce for dipping.

For the fig sauce
1. In a medium sauce pan, combine port, chicken broth, figs (or prunes), rosemary, cinnamon, and honey. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the rosemary sprigs and cinnamon sticks (some of the rosemary leaves will remain in the mixture).
2. Transfer the mixture to a blend and puree until smooth. Blend in the butter, salt, and pepper (the sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)

Pancetta-Wrapped Pork Roast (thank you Giada)

10 large garlic cloves
1 ½ TBL finely chopped fresh thyme
1 TBL finely chopped fresh rosemary
1 TBL olive oil
1 (4.5-5 lb) tied boneless pork loin roast
Salt and black pepper
6 oz thinly sliced pancetta or bacon
2 cups chicken broth
2 cups dry white wine or white cooking wine

1. In a small food processor, blend the garlic, thyme, rosemary, and oil, scraping down the sides of the bowl occasionally, until the garlic is minced.
2. Untie the pork roast to separate the 2 pork loins. Sprinkle the pork generously with salt and pepper. Arrange the pancetta or bacon slices on a work surface, overlapping slightly to form a rectangle. Spread the garlic mixture over the flat side of one pork loin, then top with the remaining pork loin, flat side down, to reform the pork roast.
3. Using kitchen twine, tie the roast to secure the 2 loins in place. Spread the remaining garlic mixture over the surface of the pork and place it on top of the pancetta or bacon rectangle. Wrap the pancetta slices around the pork to cover as completely as possible. 4. Place the pork in a roasting pan. Cover and refrigerate for at least 1 hour and up to 24 hours.
5. Preheat the oven to 450 degrees. Pour ¾ cup of the broth and ¾ cup of the wine into the roasting pan. Roast the pork, adding more broth and wine to the pan juices every 20 minutes, until a meat thermometer inserted in the center registers 135 degrees for medium rare, about 1 hour and 15 minutes.
6. Transfer pork to a cutting board. Tent with aluminum foil and let stand for 10 minutes. Pour the pan drippings into a glass measuring cup and spoon off any fat that rises to the top. Using a large carving knife, cut the pork into ¼ inch thick slices and serve with the pan juices.

Oven Barbecue Pork Ribs (thank you Ann)

3-4 lbs country style pork ribs (boneless or bone-in)
3 TBL butter or margarine
3 cloves garlic (minced or crushed)
1 ½ cups ketchup
1 cup chili sauce (about 1 12 oz jar) –you find this by the ketchup
6 TBL brown sugar
1 medium onion (chopped)
3 TBL Worcestershire sauce
3 TBL prepared mustard
3 tsp celery seed (spice aisle)
1 tsp salt
3 dashes of hot pepper sauce (like Tabasco)
1 lemon (thinly sliced)

1. Place ribs in a large pot. Fill pot with enough salt water to cover ribs. Boil ribs, covered, for 1 hour.
2. After ribs have been cooking for about 45 minutes preheat oven to 350 degrees. In a saucepan, melt butter and add garlic, sauté garlic for about 2 minutes—careful not to burn. Add ketchup, chili sauce, brown sugar, onion, Worcestershire sauce, mustard, celery seed, salt, hot pepper sauce and lemon. Mix well. Bring sauce to a boil.
3. Drain ribs and place in a shallow baking pan. Pour BOILING sauce over ribs. Bake in oven for 30-40 minutes, basting often with the sauce, until sauce is bubbling. Serve hot.

Apricot-Glazed Ribs

2 (4 lb each) racks of pork ribs
1 TBL seasoned salt
2 cups water
1 (8oz) jar chutney (if you can’t find chutney just use and extra cup of apricot preserves)
1 cup apricot preserves (by jelly)
1 tsp lime juice
Lime wedges
¼ tsp cayenne pepper (optional)

1. Preheat oven to 375 degrees. Using a sharp knife, make a small incision lengthwise down the back of the ribs. Rub all sides with seasoned salt.
2. Place ribs in a shallow baking dish. Add water; cover with foil. Bake for 40 minutes.
3. Meanwhile, combine chutney, preserves, cayenne pepper and lime juice in a small sauce pan. Heat, stirring continually, over low heat until melted, about 5 minutes. Preheat broiler.
4. Place ribs on rack in broiler pan. Broil, turning every 5 minutes, basting with the apricot sauce, for about 15 minutes. Cut into serving-size portions. Serve with lime wedges.

Ham with Raisin Sauce
(This takes about 5 hours to cook)

1 (14 lb) fully cooked semi-boneless sugar-cured ham
20-25 whole cloves
½ (15 oz) packaged raisins
1 ½ cups firmly packed light brown sugar
2 tsp soy sauce
¼ tsp ground cloves
1 (20oz) can crushed pineapple in heavy syrup
Kale, optional for garnish (nope, not my son—the vegetable version of Kale)
Fresh pineapple wedges (optional for garnish)

1. Preheat oven to 325 degrees. Remove rind form ham and trim fat. Score the surface in a diamond pattern and stud with whole cloves.
2. Place ham in a large roasting pan and tend with foil. Bake until a meat thermometer inserted in the center and not touching bone registers 150 degrees, about 3 ½ to 4 hours.
3. Drain pan drippings into a blender container. Add raisins, brown sugar, soy sauce, and ground cloves. Process until pureed. Pour mixture into a medium saucepan. Stir in the undrained pineapple. Simmer, stirring occasionally, for about 15 minutes.
4. Brush ham with pineapple mixture. Bake the ham, basting with pineapple mixture every 10 minutes for 1 hour longer.
5. Remove ham to a serving platter. Cool for 15 to 25 minutes before carving. Garnish with kale and fresh pineapple wedges if desired.

Parmesan-Crusted Pork Chops (thank you Giada)

2 large eggs
1 cup dried Italian-style bread crumbs
¾ cup freshly grated Parmesan cheese
4 (1/2 to ¾ inch thick) pork chops
salt and black pepper
6 TBL olive oil
Lemon wedges

1. In a pie plate, whisk the eggs to blend. Place the bread crumbs in another pie plate. Place the cheese in a third plate. Sprinkle the chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the egg, then coat completely with the bread crumbs, patting to adhere.
2. Heat 3 TBL of oil in each of 2 large skillets over medium heat. Add 2 pork chops to each skillet and cook until golden brown and just cooked through, about 5 minutes per side. Transfer the pork chops to plates and serve with lemon wedges.

Pork Chops Alla Pizzaiola (thank you Giada)

3 TBL olive oil
4 inch thick pork chops
Salt and pepper
1 large onion
1 28 oz can of diced tomatoes
2 tsp Italian seasoning
½ tsp crushed dried red pepper flakes, or more to taste
1 TBL chopped fresh leaf parsley (Italian parsley)

1. Heat 2 TBL of oil in a heavy skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add 2 pork chops to the skillet and cook until they are browned and an instant read meat thermometer inserted horizontally into the chop registers 160 degrees, about 4-5 minutes per side. Transfer the chops to a plate and tent them with foil to keep warm. Repeat with remaining 2 pork chops adding more oil to the skillet when needed.
2. Add the onions to the same skillet and sauté over medium heat until crisp-tender, about 5 minutes. Add the tomatoes with the juices, Italian seasoning, and ½ tsp of red pepper flakes. Cover and simmer until flavors blend and the juices thicken slightly, stirring occasionally, about 18 minutes.
3. Season the sauce to taste with salt and more red pepper flaks if you like it spicier. Return the pork chops and any accumulated juices from the plate to the skillet and turn the chops to coat with the sauce. Heat until warmed through, about 1-2 minutes. Do not overcook the chops.
4. Place 1 pork chop on each plate. Spoon the sauce over the chops. Sprinkle with the parsley and serve.

Pork Milanese (thanks Giada)

1/3 cup all purpose flour, for dredging
2 large eggs, beaten to blend
1 ¼ cups plain dried bread crumbs
2/3 cup grated Parmesan cheese
2 tsp dried basil
1 tsp dried thyme
4 8oz pork chops (boneless) about 1 inch thick
1 tsp salt, plus more to taste
1 tsp black pepper
2 TBL butter
1/3 cup vegetable oil
1 lemon cut into wedges
Mayonnaise (optional)

1. Place the flour in a wide, shallow bowl. Place the egg in another wide, shallow bowl. Mix the bread crumbs, Parmesan cheese, basil, thyme in a third wide, shallow bowl.
2. Using a meat mallet, pound the pork chops on the work surface until they are ¼ inch thick. Sprinkle the chops with 1 tsp each of salt and pepper. Working with one chops at a time, dredge the chops in the flour to coat lightly, then dip the chops into the beaten eggs, allow the excess egg to drip off. Finally, coat the pork chops with the bread crumb mixture, pressing gently to adhere. Set the pork chops in a single layer on a baking sheet. (The chops can be prepared to this point 4 hours ahead. Cover and refrigerated).
3. Preheat the oven to 150 degrees. Line a baking sheet with a rack. In a large skillet with high sides, melt the butter in the oil over medium heat until hot. Carefully place 2 pork chops in the oil mixture and cook until light golden brown, about 3 minutes per side.
4. Transfer the chops to a baking sheet and sprinkle with more salt to taste. Keep the cooked chops warm in the oven. Repeat with the remaining 2 chops. Place 1 pork chop on each of 4 dinner plates, and serve immediately with lemon wedges and mayonnaise for dipping.

Rosemary-Garlic Pork Chops

4 (6-8 oz) boneless pork chops (1 ½ inch thick)
¾ tsp kosher salt
½ tsp ground black pepper
1 TBL canola oil or vegetable oil
2 TBL butter
1 TBL chopped fresh rosemary
1 clove garlic, minced

1. Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat. Add pork and cook 4 minutes per side.
2. Reduce heat to medium; add butter, rosemary, and garlic. Cook turning the pork occasionally for about 2 to 3 minutes, or until instant-read thermometer inserted in each chop registers 155 degrees.
3. Remove skillet from the heat. Cover loosely with foil; let stand 5 minutes. Spoon pan drippings over pork chops.

Sunday Pork and Potatoes

6 boneless pork chops, ¾ inch thick
Non-stick spray
6 medium potatoes
1 onion
Salt and pepper to taste
1 can (10 ¾ oz) cream of mushroom soup
1 cup sour cream
½ cup milk
2 cups shredded cheddar cheese

1. Preheat oven to 325 degrees. Spray skillet with not-stick spray and brown chops, turning once.
2. Spray 9x13 baking dish with non-stick spray. Peel and slice potatoes. Thinly slice onion. Arrange sliced potatoes and onions evenly in baking dish. Sprinkle with salt and pepper.
3. In a medium bowl, stir together cream of mushroom soup, sour cream and milk. Stir in 1 cup of shredded cheese. Spoon mixture over potatoes and onions in baking dish.
4. Arrange pork chops on top. Cover chops and potatoes with foil. Place baking dish on baking sheet to catch possible spills. Bake about 2 hours or until chops and potatoes are tender. Uncover, sprinkle with remaining cheese. Bake another 5-10 minutes or until cheese melts. Let stand 10 minutes before serving.

Savory Stuffed Pork Chops

1 (1 ½ inch thick) pork chops
Salt and pepper
2 TBL butter
½ cup chopped onion
1 cup chopped mushrooms
¼ tsp each dried sage, salt and pepper
1 cup bread crumbs
1/3 cup sour cream
2 TBL vegetable broth

1. Preheat oven to 350 degrees. Trim fat from chops. Cut a 2 inch pocket in each pork chop. Sprinkle the inside of each pocket with salt and pepper; set aside.
2. Melt butter in large skillet over medium heat. Add onions and mushrooms; sauté until tender. Remove from heat. Stir in sage, salt, pepper and bread crumbs.
3. Add enough broth to moisten and hold stuffing together. Spoon stuffing into pockets.
4. Secure pockets with kitchen twine or toothpicks; place chops in baking dish. Add remaining broth. Cover and bake for 30 minutes. Remove cover; bake for 20 minutes or until tender.

Pork Chops Over Rice

8 boneless pork chops (3/4 inch thick)
1 TBL vegetable oil
1 cup uncooked long-grain rice
1 can (14.5 oz) chicken broth
½ cup water
1 small onion, chopped
1 package (10 oz) frozen peas
½ tsp salt
½ tsp dried thyme

1. In a large skillet over medium heat, brown pork chops in oil; remove. Drain.
2. Add the remaining ingredients to skillet. Place pork chops over the rice mixture. Bring to a boil
3. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.

Crispy Golden Pork

4 pork boneless pork chops
¼ cup bread crumbs
Grated rind of 1 lemon
1 TBL chopped fresh sage
1/8 tsp salt
1/8 tsp black pepper
2 TBL all-purpose flour
1 egg, beaten
2 TBL olive oil

1. Trim the fat from the pork. Place each chop between 2 sheets of plastic wrap and gently tap the pork with a rolling pin to flatten to half its thickness.
2. Combine the bread crumbs, lemon zest, sage, salt and pepper on a plate. Spread the flour on a separate plate; place the beaten egg in a small bowl.
3. Coat the pork in flour, dip in the beaten egg, and then in the bread crumb mixture to coat.
4. Heat the olive oil in a large skillet over medium heat. Sauté the pork until golden, about 4 minutes per side. (Take care not to burn the bread crumbs). Serve hot

BBQ Pork Chops (thank you Tiffany Moody)

6 pork chops
1 bottle (16 oz.) bbq sauce (of your choice)

Brush each pork chop with sauce and then place in slow cooker and pour remaining sauce over top. Cover and cook on low heat for about 6 hours. Served this with Au Gratin Potatoes and homemade bread.

Beef, It's What's For Dinner.

French Dip with Italian Attitude (thank you Rachael Ray)

2 wide baguettes
4 TBL olive oil
1 cup fresh Parmesan cheese, grated
1 large onion
4 lg garlic cloves, minced
2 TBL tomato paste
4 cups beef broth or stock
2 springs of fresh rosemary leaves, chopped
Salt and pepper
½ lb roast beef, thinly sliced (I get this at the deli)
12 slices provolone cheese

1. Slice each baguette open (lengthwise just shy of completely splitting it open—you want it to open like a book and stay together). Then cut each baguette in half so that you have a total of 4 separate sandwich books). Transfer bread to cookie sheet and toast in oven until golden brown, about 8-10 minutes. Once bread is toasted, rub 2 of the 4 minced garlic cloves over the 4 bread books. Then drizzle each book with olive oil and cover with Parmesan cheese.
2. While bread is toasting, heat a medium skillet over med/high heat with 2 TBL olive oil. Add onion, the other 2 minced garlic cloves, tomato paste, and rosemary. Season with salt and pepper. Cook until the onion is tender (about 2-3 minutes). Add beef broth and bring to a simmer, then cook for an additional 2-3 minutes.
3. Swish a few slices of roast beef at a time through the beef broth mixture. Then place the slices on the banquettes. Top each half of sandwich with provolone cheese.
4. Broil in oven until cheese is melted. Serve with a dish of beef broth mixture for dipping.

Best-Ever Roast Beef

1 TBL olive oil
1 TBL Dijon-style mustard
3 lb beef rump roast
2 TBL chopped fresh parsley
1 TBL chopped fresh chives
1 TBL dried Tarragon
1TBL black peppercorns, coarsely crushed

1. Preheat oven to 375 degrees. In a small bowl, combine the olive oil and mustard, then spread mixture over the outside of beef.
2. Combine the parsley, chives, tarragon, and peppercorns on a plate. Roll the beef roast in the herb mixture until evenly coated. Transfer roast to a large roasting pan (or baking dish).
3. Roast the beef until an instant-read meat thermometer inserted in the center of the roast register 170 degrees, about 1 hour and 20 minutes. Cover beef with aluminum foil and let rest for 10 minutes. Carve roast into thick slices to serve.

Zesty Pepper Steak with a Blue Cheese Sauce

Green or mixed peppercorns
4 beef tenderloin steaks (6-8 oz each)
2 TBL butter
1 TBL vegetable oil
1/8 tsp salt or sea salt
¼ cup sour cream
¼ cup heavy cream
2 oz crumbled blue cheese
2 TBL Dijon-style mustard

1. Place the peppercorns on a cutting board and crush roughly with a wooden rolling pin to release flavor. Measure 2 TBL crushed peppercorns and transfer to a plate.
2. Place the steaks on the plate with the crushed peppercorns and, with your fingers, press them will into the surface of the steaks.
3. Heat butter and vegetable oil in a large skillet until butter is just foaming. Add the steaks and cook 3 minutes per side for medium doneness. Season the steaks with the salt. Remove the steaks and place on a warm plate. Cover with some foil and set aside.
4. Whisk the sour cream, heavy cream and mustard in a small bowl, then add to the skillet with the meat drippings. Add the blue cheese to the pan. Simmer, stirring constantly, until the sauce has reduced and is piping hot. Stir in any juices from the resting steaks. Divide the steaks among 4 warmed plates. Spoon the sauce on top and serve.

Beef and Broccoli (this recipe is actually on back of Lipton’s Onion Mushroom soup mix box—but it is sooooo good!)

1 TBL Olive Oil
1 lb sirloin steak, cut in to 1 inch strips
10 oz fresh broccoli florets
1 envelope Lipton Recipe Secrets Onion and Mushroom Soup Mix
1 ¼ cups water
1 TBL firmly packed brown sugar
1 TBL soy sauce
2 cups hot cooked rice

1. In a nonstick skillet, heat olive oil and brown steak, stirring occasionally, in two batches. Remove.
2. Stir in remaining ingredients. Bring to a boil over high heat. Reduce heat and simmer, 2 minutes.
3. Return steak to skillet; cook 1 minute or until steak is done. Serve over hot cooked rice.

Crusty Steak Pie

1/3 cup all-purpose flour
½ tsp salt, divided
½ tsp black pepper, divided
1 lb beef round cubes
3 TBL olive oil
2 cups beef broth
2 stalks of celery, sliced
2 carrots, peeled and sliced
2 cloves garlic, crushed
2 TBL chopped fresh parsley
1 sheet (7 ½ oz) ready-made puff pastry
1 egg, beaten
Fresh thyme (optional)

1. Place the flour and ¼ tsp each salt and pepper in a resealable plastic bag. Add the beef and shake to coat.
2. Heat the oil in a large skillet. Sauté the bee, in batches if necessary, until browned. Add the broth, celery, carrots, garlic and the remaining salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Stir in the parsley. Set aside.
3. Preheat oven to 375 degrees. Lay the puff pastry on a floured surface and place a 2 quart deep-dish pie plate upside down on top of the pastry dough. Trim the dough using a sharp knife. Set aside. Ladle the beef mixture into the pie plate.
4. Dampen the edges of the pie plate with water. Make strip from the puff pastry trimmings and place around the edge. Brush with the egg. Place the pastry lid on top; push down the edge to seal. Cut a ½ inch vent in the center of the lid. Glaze with the egg and sprinkle with fresh thyme, if desired. Bake until the crush is puffed an golden, about 25 minutes. Serve.

Skillet Steaks with Onion Gravy

½ cup beef broth
4 TBL ketchup
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1/8 tsp pepper
4 beef steaks of your favorite cut (8 oz each)
2 medium onions
2 TBL butter or margarine

1. Measure broth in a large measuring cup. Whisk in ketchup, Worcestershire sauce, mustard and pepper. Set aside.
2. Heat a large non-stick skillet over medium/high heat. Add steaks; cook for about 4 minutes on each side for medium. Remove steaks from skillet; cover and keep warm. Pour off fat from skillet.
3. Thinly slice onions. Add butter to skillet and melt over medium heat. Add onions; cook stirring continually, about 3 minutes. Cover; reduce heat to medium/low. Cook about 5 minutes longer.
4. Stir broth mixture into skillet; cook until heated through, about 2 minutes. Pour over steaks. Serve immediately.


Chimichangas (thank you Ann)

6 flour tortillas
3 cups MEXICAN MEAT MIX (recipe below)
1 cup GUACAMOLE (recipe below)
1 can (7oz) green chili salsa
2 tomatoes, chopped
½ pint sour cream
6 ripe olives for garnish
Oil for frying
Shredded lettuce

1. Warm tortillas in oven for about 5 minutes. Heat MEXIAN MEAT MIX in a small saucepan. Heat ½ inch deep oil to 400 degrees in a large skillet.
2. Spread about ½ cup MEXIAN MEAT MIX over the lower third of each tortilla. Fold the bottom edges of each tortilla up over filling. Fold both sides toward the center and roll into a cylinder. Secure rolled tortillas with a toothpick.
3. Fry 2 chimichangas at a time in hot oil for about 2 minutes or until golden brown and crisp. Drain on paper towels. Serve hot over a layer of shredded lettuce. Top with green chili salsa, tomatoes, guacamole, and sour cream. Garnish with olives.

MEXICAN MEAT MIX
5 lb beef roast or combination of beef and pork roasts
3 TBL vegetable shortening
3 onion, chopped
1 (4 oz) can chopped green chilies
2 (7 oz) cans green chili salsa
¼ tsp garlic powder
4 TBL flour
4 tsp salt
1 tsp ground cumin
Juice from beef roasts

1. Preheat oven to 200 degrees. Place roast in large roasting pan or Dutch oven. Do not add salt or water. Cover with a tight lid and roast about 12 hours, until done. Or cook roasts with 1 cup water in pressure cooker for 35 to 40 minutes. Or cook roasts in a crock pot with 1 cup water on high for 3 to 4 hours. Cool meat, remove bones, shred and set aside.
2. Melt shortening in a large skillet. Add onions and green chilies. Sauté for 1 minute. Add green chili salsa, garlic powder, flour, salt and cumin. Cook 1 minutes over medium low heat. Stir in reserved meat juices and shredded meat.
3. Cook 5 minutes until thick. Cool. Use 3 cups for the chimichangas. Put the other 6 cups of meat mixture into 1 qt freezer containers (3 cups in each container), leaving ½ inch space at top. Seal and label containers. Freeze the other two for up to 6 months. Makes 9 cups of MEXICAN MEAT MIXTURE.

GUACAMOLE
2 ripe avocados, pared and mashed
1 tsp lemon juice
Salt and pepper to taste
Few drops of Tabasco sauce

Combine all ingredients in a small bowl.

Beef Fajita Wraps

1 cup prepared salsa
1 cup canned red kidney beans, drained
¾ lb flank stead
1/8 tsp salt
1/8 tsp black pepper
1 TBL olive oil
8 soft flour tortillas
1 avocado, peeled, pitted and sliced
½ cup shredded lettuce
1 handful fresh cilantro leaves
3 TBL sour cream

1. In a medium bowl, combine the salsa and kidney beans; set aside.
2. Trim and cut the stead into ¼ inch wide strips; sprinkle with salt and pepper.
3. Heat the oil in a medium skillet. Stir-fry the steak over medium-high heat until browned, about 5 minutes. Warm the tortillas according to the package directions.
4. Spread the salsa mixture over the center of each tortilla. Add the steak, avocado, lettuce and cilantro. Fold in one edge of the tortilla to create a base and roll up. Repeat for the remaining 7 wraps. Spoon the sour cream into a small bowl and serve with wraps.

Spectacular Prime Rib

1 (10 lb) prime rib roast
10 cloves of garlic, minced
2 TBL olive oil
2 tsp salt
2 tsp ground black pepper
2 tsp dried thyme
1. Place the roast in a roasting pan with the fatty side up. In a small bowl, mix the garlic, olive oil, salt, pepper and thyme together.
2. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than one hour.
3. Preheat the oven to 500 degrees. Bake the roast for 20 minutes in the preheated oven, then reduce the oven temperature to 325 degrees, and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145 degrees for medium rare.
4. Allow the roast to rest for 10 to 15 minutes before carving so that meat can retain its juices. Serves 15

Quick Stew (thank you Tiffany Moody)

2 lbs. stewing beef; cubed (you can buy it already cubed; saves time)
15 baby carrots; halved
1/2 cup dried minced onion OR you can use 1 small onion
3 lg. potatoes; cubed
1 can (10 3/4 oz.) tomato soup
1 soup can water
1 tsp. salt
2 T. vinegar
pepper; to taste

Combine all ingredients in greased slow cooker. Cover and cook on high heat for 5 to 6 hours or on low heat for 10 to 12 hours. It will make 4 to 6 servings. served it with homemade bread

Ground Beef!

Here are some cost friendly recipes using ground beef (one of the cheapest meats you can buy). These recipes are easy, fast and tasty!

Southwestern Beef Tacos

8 flour 6 inch tortillas
1 medium avocado (optional)
2 TBL vegetable oil
1 clove garlic, minced
1 lb lean ground beef
1 medium onion, cut into wedges
1 green bell pepper, cut into strips
2/3 cup prepared salsa plus 1/2 cup, divided
1/2 cup sour cream
Favorite cheese for topping

1. Preheat oven to 350 degrees. Wrap tortillas in foil. Place in oven to warm for 5 minutes. Peel avocado and cut into wedges. Place wedges on a small plate; cover tightly with plastic wrap.
2. Heat oil in large skillet over medium-high heat. Add garlic; sauté for 1 minutes. Add beef. Cook until brown and crumbly, about 5 minutes; drain fat. Add onion and bell pepper.
3. Stir-fry beef mixture for 5 minutes or until vegetables are crisp-tender. Add 2/3 cup salsa to skillet. Stir-fry for 1 minute longer.
4. Divide beef mixture evenly among tortillas. Fold each tortilla over and place on serving platter. Top with some avocado, sour cream, cheese, and remaining salsa.

Cheesy Mac

1 lb lean ground beef
1 medium onion, chopped
2 (14.5 oz) can stewed tomatoes
1 (4.5 oz) can chopped green chilies
1 tsp garlic powder
1 cup elbow macaroni
2 cups shredded cheddar cheese, divided

1. Heat large skillet over medium heat; add beef. Cook, stirring, until brown and crumbly about 5 minutes; drain. Add onion. Cook, stirring continually, until tender, about 5 minutes.
2. Add tomatoes, green chilies and garlic powder to skillet; mix well. Bring beef mixture to a boil over medium-high heat. Cook for 10 minutes.
3. Meanwhile, cook macaroni according to package directions; rinse and drain. Add macaroni to skillet; mix gently. Reduce heat to low. Stir in 1 cup of cheese.
4. Simmer beef mixture just until heated through, about 5 minutes. Sprinkle with remaining cheese just before serving.


Meat Loaf (this meat loaf is a combination of 3 different recipes. I took my favorite parts of each and then combined them into one recipe).

1 envelope onion soup mix
3/4 cup Italian bread crumbs (or plain)
3/4cup water
3 TBL honey
2 lbs ground beef
2 eggs
1/3 cup ketchup, plus 9 TBL
1 1/2 tsp Worcestershire sauce

1. Preheat oven to 350 degrees. In a large bowl, combine soup mix, ground beef, breadcrumbs, eggs, water, and 1/3 cup ketchup.
2. In 13x9 baking dish, shape into loaf. In a small bowl, combine 9TBL ketchup, honey and Worcestershire sauce. Spread evenly over top of meatloaf.
3. Bake uncovered for 1 hour or until done. Let stand 10 minutes before eating.

Onion and Cheddar Burgers

2 lbs ground beef
1 tsp salt
1/4 tsp dried oregano
1 TBL Worcestershire sauce
1 cup shredded cheddar cheese
1 egg, beaten
1/2 tsp black pepper
1/2 cup ketchup
1 cup chopped onions (1 medium onion)
Lettuce and Tomatoes for toppings
6 hamburger buns

1. Combine beef, egg, salt, pepper, oregano, ketchup and Worcestershire sauce in a bowl; mix well. Add onion; mix well.
2. Add cheddar cheese to bowl; mix well but do not over mix. Cheese should retain its shape. Shape beef mixture into 6 patties. Preheat broiler.
3. Place hamburgers on broiler pan. Broil, turning once, until cooked through (about 5 minutes per side), Toast cut sides of buns under broiler. Place patties on buns with lettuce tomatoes.

Mexican Lasagna (thank you Ann)

1 lb ground beef
1 TBL chili powder
¼ tsp red pepper (Cheyenne)
1 tsp black pepper
10-12 CORN tortillas
1 ½ tsp ground cumin
¼ tsp garlic powder
1 tsp salt
1 can (16 oz) tomatoes, chopped
2 cups small curd cottage cheese, drained
1 egg
1 cup grated Monterey jack cheese with peppers or just cheddar cheese
½ cup cheddar cheese
2 cups shredded lettuce
½ cup fresh tomatoes, chopped
3 green onions, chopped
¼ cup sliced black olives.

1. Preheat oven to 350 degrees. Brown ground beef; drain thoroughly. Add cumin, chili powder, garlic powder, red pepper, salt, pepper and can of tomatoes; heat through.
2. Cover bottom and sides of 13x9 baking dish with tortillas. Pour beef mixture over tortillas; place a layer of tortillas over meat mixture and set aside.
3. In a bowl, combine cottage cheese, Monterey jack cheese and egg. Pour mixture over second layer of tortillas. Bake for 30 minutes uncovered.
4. Remove from oven; sprinkle rows of cheddar cheese, lettuce, tomatoes, green onions, and olives diagonally across center of casserole.

Salisbury Steak (thank you Grandma Jorgensen)

1 can cream of mushroom soup
2 tsp Worcestershire sauce
1 ½ lb ground beef
¼ cup finely chopped onion
Dash of black pepper
2 TBL chopped parsley
2 tsp mustard
1 tsp horseradish
1 egg, slightly beaten
½ tsp salt
½ cup water
½ cup breadcrumbs

1. Blend soup, mustard, Worcestershire sauce, and horseradish. Combine beef, ¼ cup of the soup mixture, egg, bread crumbs, onions, salt and pepper.
2. Shape into 6 patties. IN skillet, brown patties. Pour off fat. Add remaining soup mixture, water and parsley.
3. Cover and cook over low heat for 20 minutes. Stir occasionally. Serve with mashed potatoes or rice.

Spicy Shepherd’s pie

1 lb lean ground beef
1 onion, chopped
1 chile pepper, deseeded and chopped
1 tsp ground cumin
½ tsp paprika
1 TBL all-purpose flour
1 ½ cups beef broth
1 cup shredded carrots
¾ tsp salt, divided
¼ tsp black pepper
1 ½ lb potatoes, peeled
½ cup milk
2 TBL butter

1. Preheat oven to 375 degrees. Heat a large saucepan and add the ground beef and onion. Cook, stirring, until the meat has browned, 2-3 minutes. Stir in the chile pepper, cumin and paprika. Continue to cook for 1 minute.
2. Mix the flour, then pour in the broth and stir. Add shredded carrots. Bring to a boil, cover and simmer, stirring occasionally, for 30 minutes. Season with ½ tsp salt and the black pepper.
3. Meanwhile, cut the potatoes into even-size pieces. Place in a large saucepan and add enough lightly salted water to cover. Bring to a boil, cover and simmer until the potatoes are cooked through, about 20 minutes. Drain well and return the potatoes to the pot. Add the milk, butter, and the remaining salt. Mash until smooth.
4. Spoon the meat mixture into a large casserole dish sprayed with non-stick cooking spray. Cover with mashed potatoes and fluff up using a fork. Bake until golden brown 25-30 minutes. Serve hot.

I Feel Like Chicken Tonight

Chicken Fajitas (thank you Ann)

2 TBL lemon juice
1/2 tsp liquid smoke (optional)
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1 green pepper, cut into strips
1 medium onion, slice and separated into rings
2 TBL vegetable oil
3 boneless chicken breast or thighs cut into strips
6 four tortillas

1. Combine first 5 ingredients in a small bowl. Add chicken; stir to coat. Cover and chill for at least 30 minutes. Drain reserving marinade.
2. Wrap tortillas in foil. Bake at 350 degrees for 15 minutes.
3. Heat oil in a skillet. Add chicken; stir and cook until no longer pink. Add marinade, pepper and onions. Saute until crisp tender.
4. Separate chicken mixture into the tortillas. Top with chopped tomatoes, lettuce, guacamole, shredded cheese, sour cream and salsa.

Chicken Nachos

2 cups shredded cooked chicken
1/2 cup prepared salsa
1/2 package (15 oz) restaurant-style tortilla chips
1 cup shredded Monterey Jack cheese
1 jalapeno pepper, sliced
1 cup chopped tomato
2 TBL chopped fresh cilantro
1 cup sour cream

1. Preheat oven to 375 degrees. Combine the chicken and salsa in medium bowl.
2. Place the tortilla chips in a shallow ovenproof dish. Spoon the chicken mixture evenly over chips.
3. Sprinkle the Monterey Jack evenly over the chicken mixture and top with the jalapeno pepper. Bake until the cheese is melted, 10-15 minutes. Remove from oven and garnish with the tomato and cilantro. Serve warm with sour cream.

Gingered Chicken Legs

8-10 chicken legs
3/4 cup natural (plain) yogurt
1 1/2 tsp fresh ginger root, crushed
1 tsp salt
1 tsp Tabasco sauce
1 TBL ketchup
1 tsp crushed fresh garlic
1 TBL lemon juice
1 TBL fresh cilantro leaves
1 TBL oil
2 medium onions, sliced
1 TBL shredded ginger root

1. Place chicken legs in a glass bowl. In a separate bowl, combine yogurt, ginger pulp, salt, Tabasco sauce, tomato ketchup, garlic pulp, lemon juice and half of the fresh cilantro leaves. Whisk together, then pour mixture over the chicken legs and stir gently to coat the chicken.
2. Heat oil in a wok or heavy skillet. Add onions and cook until soft.
3. Pour in the chicken legs and marinade. Cook over medium heat, stirring occasionally, for 10-15 minutes.
4. Add the remaining cilantro and the shredded ginger. Serve Hot.


Southern Fried Chicken (thank you Becky)

Chicken tenders
butter milk to cover chicken
2 eggs
1 cup milk
1 small bag of four
oil for frying
seasonings (salt, black pepper, cayenne pepper, garlic powder, onion powder and poultry seasoning)

1. At least two hours before cooking: Place chicken in a bowl and pour buttermilk over it. Turn chicken so that they are covered in buttermilk. Place in refrigerator.
2. Divide flour into two separate bowls. Season each bowl of flour, with the seasonings, to your liking.
3. Mix eggs and about 1 cup of regular milk together in a small bowl.
4. Heat oil in a skillet. Drain butter milk off chicken. Dredge chicken pieces in the first bowl of seasoned flour, then dip them in the egg mixture and then into the second bowl of seasoned flour. Place in skillet to fry. Repeat process for all chicken tenders.
5. As chicken browns on one side, turn over and brown on the other side. Take out of skillet and drain on a paper towel.

Crispy Oven-Fried Chicken (for a lower fat alternative to deep fried chicken)

2 cups bread crumbs or crackers
1 TBL dried parsley or 3 TBL chopped fresh parsely
1/2 cup grated Parmesan cheese
2 1/2 lb chicken pieces
2 tsp olive oil
salt and pepper
1 cup buttermilk
1 tsp paprika

1. Preheat ovento 375 degrees. Line a bakign sheet with foil; grease foil. Place crumbs in a plastic bag; add parsley and Parmesan.
2. Brush cicken with oil; sprinkle with salt and pepper. Pour buttermilk into a shallow baking dish; add chicken, turning to coat.
3. Place chicken, one piece at a time, into plastic bag; shake to evenly coat. Repeat until all pieces are coated.
4. Place chicken in singel layer on prepared bakign sheet. Spinkle with paprika. Bake until juices run clear when thickest portion of meat is pierced with a knife, about 45 minutes.

Creamy Chicken Alfredo

1/4 cup all-purpose flour
6 chicken breast or thighs (boneless or bone-in)
1/2 tsp salt
2TBL, plus 1 tsp olive oil, divided
3 cloves garlic, minced
1 TBL onion, minced
1 1/2 cups whipping cream
1/3 cup Parmesan cheese, grated
1/2 tsp ground black pepper
1 lb fettuccine
1 TBL coarsely chopped fresh parsley (for garnishing)

1. Preheat oven to 375 degrees. Spread the flour on a plate. Sprinkle chicken with salt, then coat with the flour.
2. Heat 2 TBL oil in a large skillet over medium-high heat. Add chicken. Cook, in batches if necessary, turning once, until golden, about 4 minutes on each side. Remove from the skillet and place in a large ovenproof dish.
3. Add the remaining oil to skillet. Add the garlic and onion and saute over medium heat until softened, about 2 minutes. Increase heat slightly. Add the cream, Parmesan and pepper. Cook until sauce is bubbly and slightly thickened, 2-3 minutes.
4. Spoon half of the sauce over the chicken in the dish. Bake until cooked through, 8-12 minutes. Meanwhile, bring a sauce pan of lightly salted water to boil. Add pasta and cook according to the package directions. Drain, then arrange on warm serving platter with the chicken. Top with the remaining sauce and parsley. Serve.

Chicken Parmesan (thank you Giada)

1 TBL olive oil
1 tsp chopped fresh thyme
1 tsp chpped fresh rosemary
1 tsp chopped fresh flat-leaf parsley
4 chicken cutlets (about 3 oz each)
1 tsp salt
1/2 tsp freshly ground black pepper
3/4 cup marinara sauce
1/4 cup shredded mozzarella cheese
8 tsp freshly grated Parmesan cheese
1 TBL butter, cut into pieces

1. Preheat oven to 500 degrees. In a small bowl, stir in oil and herbs to blend. Brush both sides of chicken with the herb oil and sprinkle with the salt and pepper.
2. Heat a large skillet over high heat. Add the cutlets and cook just until brown, about 1 minute per side. Transfer chicken into an oven safe dish.
3. Spoon the marinara sauce over and around cutlets. Sprinkle 1 TBL of mozzarella over each cutlet, then sprinkle 2 tsp of Parmesan over each. Dot the tops of chicken with butter pieces and bake until the cheese melts and the chicken is cooked through, about 6-10 minutes. Serve over cooked pasta.

Savory Chicken Pot Pie

3 TBL butter, divided
1 small onion, finely chopped
1 red pepper, deseeded and finely chopped
1 stalks celery, trimmed and chopped
1 lb cooped chicken, chopped (I have also done this with cooked Turkey)
1 lb frozen mixed vegetables
1/2 cup chicken broth
1 can (10 oz) cream of chicken soup
1/2 package (15 oz) refrigerated pie crust

1. Preheat oven to 425 degrees. Melt 2 TBL butter in a large saucepan over medium heat. Add the onions, red pepper, and celery. Saute the vegetables, stirring occasionally, until softened, about 5 minutes.
2. Add the chicken, mixed vegetables, broth and soup to the pot. Bring the mixture to a boil. Reduce heat to low and simmer for 5 minutes, stirring occasionally. Transfer the mixture to a deep-dish pie plate.
3. Lay the pie crust over the pie plate and trim using a sharp knife. Seal the edges using the back of a fork. Cut slits into the crust using a sharp knife. Melt the remaining butter; brush over the top of the pie crust.
4. Bake until the crust is golden brown, 10-15 minutes. Let stand for 5 minutes before serving.

Buttermilk Crumb-Coated Chicken

1/2 cup buttermilk
2 tsp Dijon mustard
1/4 tsp salt
4 chicken breasts or thighs (boneless or bone-in)
1 cup bread crumbs
3 TBL chopped fresh parsley
2 TBL grated Parmesan cheese
1 tsp dried basil
1/2 tsp dried tarragon
2 TBL melted butter or margarine

1. Preheat oven to 375 degrees. Combine buttermilk, mustard and salt in a medium bowl. Add chicken; turn to coat.
2. Combine bread crumbs, 2 TBL parsley, Parmesan, basil and tarragon in a shallow baking dish. Add melted butter; toss with a fork until mixed.
3. Remove chicken from buttermilk mixture; discard mixture. Roll chicken in crumb mixture to coat well. Place on a greased baking sheet.
4. Bake chicken until juices run clear when meat is pierced with a knife, about 35 minutes. Place on a serving platter. Sprinkle with remaining chopped parsley.

Chicken Milano

6 chicken breast or thighs (boneless)
1/2 cup all-purpose flour
2 eggs, beaten
1 cup Italian bread crumbs
1/2 cup butter or margarine
1 cup marinara sauce
1 cup half and half
1/2 cup mozzarella cheese, shredded
1/2 Swiss cheese, shredded
1/4 cup grated Parmesan cheese

1. Preheat oven to 350 degrees. Roll each chicken breast in flour; dip in beaten egg. Roll in bread crumbs to coat well.
2. Heat butter in large skillet over medium-high heat; add chicken pieces. Cook until browned on all sides, about 10 minutes.
3. Mix marinara sauce and half-and-half in a small bowl, reserving 2 TBL. Pour into baking dish. Arrange chicken in prepared dish.
4. Mix mozzarella, Swiss, and Parmesan cheeses in a small bowl. Sprinkle over chicken. top with reserved sauce. Bake, loosely covered, until cooked through, about 30 minutes.

Chicken With Wine Sauce

4 boneless chicken breast or thighs
1/3 cup all-purpose flour
1/2 tsp salt
1/8 tsp pepper
1/4 cup butter or margarine
8 oz mushrooms sliced (about 2 1/2 cups)
1/3 cup white wine or chicken broth
1/4 cup chopped fresh parsley or 2 TBL dried parsely
3/4 cup whipping cream

1. Pound each chicken piece to a 1/4 inch thickness. Mix four, salt and pepper together on waxed paper. Coat chicken with flour mixture. Shake off excess.
2. Melt butter in large skillet over medium heat. Add chicken. Cook chicken over medium-high heat until golden brown, about 5 minutes per side. Remove and set aside; cover to keep warm.
3. Add mushrooms and white wine to skillet. Cook, stirring continually, for about 2 minutes.
4. Add parsley and whipping cream to skillet. Cook over low heat stirring continually until sauce thickens, about 2 minutes. Serve sauce over chicken.

Chicken Bake (thank you Mom)

6 chicken breast or thighs (boneless or bone-in)
2 cans cream of chicken soup
1 cup sour cream
1 cup shredded cheese
1 box STOVETOP chicken stuffing (you definatley need the name brand for this one)

1. Preheat the oven to 375 degrees. In a small bowl, combine soup and sour cream.
2. Lighlty grease a 9x13 baking dish. Spread 1/4 of soup mixure on bottom of dish. Spread evenly to coat bottom. Place chicken on top of mixture. Sprinkle with salt and pepper.
3. Pour remaining soup mixture evenly over top of chicken. Sprinkly cheese evenly over chicken.
4. Shake stuffing bag to ensure that it is mixed well. Pour (uncooked) stuffing over chicken until it is covered evenly (you should probably only us about 1/2-3/4 of the box).
5. Cook covered for 30 minutes. Take cover off and cook an additional 15 minutes, until sauce is bubblying.

Lemon Chicken Stir-Fry

8 oz uncooked bow tie pasta
1 small yellow squash cut in half lengthwise and sliced
2 large carrots, peeled and sliced (1 cup)
1 small red bell pepper, cut into ¼ inch strips
½ lb asparagus, trimmed and cut into 1 inch lengths (about 1 ½ cups)
1 lb boneless, skinless chicken breast or thigh, cut into 1 inch strips
2 tsp vegetable oil, divided
¾ cup water
2 TBL lemon juice
1 envelop Lipton Recipe Secrets Savory Herb with Garlic Soup Mix
¼ cu (1 oz) grated fresh Parmesan cheese

1. Cook pasta according to package directions. Drain, put in a casserole dish and keep warm.
2. Heat 1 tsp oil in skillet over medium/high heat until hot. Add chicken; stir-fry for 5-6 minutes or until chicken is no longer pink. Remove chicken from skillet and transfer to casserole dish with cooked pasta; cover and keep warm.
3. Heat remaining oil in same skillet. Add carrots and bell peppers; stir-fry for 2-3 minutes. Add asparagus and squash; stir-fry for 1-2 minutes or until vegetables are crisp-tender.
4. Whisk water, lemon juice and soup mix. Add sauce to vegetable mixture. Reduce heat to low; simmer, covered, for 5 minutes or until sauce is thickened. Add pasta and chicken to skillet; toss to coat. Add grated Parmesan cheese over pasta. Serve Immediately.

Onion-Smothered Chicken

1 (3 lb) chicken (or chicken pieces)
3 or 4 large onions
3 or 4 unpeeled potatoes, scrubbed
¼ cup olive oil
1 cup cooking sherry or nonalcoholic cooking sherry
3 or 4 bay leaves
¾ tsp grated gingerroot
1 tsp dried oregano
¼ tsp black pepper
1/8 tsp dried thyme
1/8 tsp dried rosemary

1. Cut the chicken into quarters and trim excess fat. Slice onions and cut potatoes into quarters.
2. Heat olive oil in a large skillet over medium heat until hot. Add the chicken. Cook, turning frequently, until browned on all sides; drain.
3. Increase the heat to high. Add onions, potatoes, sherry, bay leaves, gingerroot, oregano, black pepper, thyme and rosemary and mix well. Cook stirring continually for 1 minutes. Reduce heat to low.
4. Simmer, turning mixture occasionally, until and instant-read thermometer inserted in the center of each Chicken piece (not touch bone) registers 180 degrees, about 45 minutes. Discard bay leaves.
5. Spoon chicken and vegetables onto a heated serving platter with a slotted spoon. Serve hot.

Marinated Chicken

½ medium orange
½ medium lemon
4 TBL tomato paste
1 TBL honey
1 TBL balsamic vinegar
1 tsp dried oregano
Salt and pepper
8 skinless boneless chicken breasts or thighs
1 TBL olive oil
1 8oz of red and yellow cherry tomato
1 tsp Italian seasoning
Flat-leaf parsley sprigs to garnish (optional)

1. Juice the orange and the lemon, and then finely grate the rinds. Place the citrus juice and zest in a baking dish. Whisk in the tomato paste, honey, vinegar and oregano. Add salt and pepper as desired.
2. Using a sharp knife, make shallow sliced across chicken pieces. Add the chicken to the marinade and turn to coat well. Marinate at room temperature for at least 30 minutes. Meanwhile, preheat oven to 375 degrees.
3. Transfer the chicken to a baking sheet lined with foil, reserving the marinade. Bake for 15 minutes, basting with the marinade 2-3 times. Continue baking until juices run clear when the chicken is pierced with a knife, about 20 minutes longer. Keep warm.
4. Meanwhile, heat the olive oil in a medium saucepan. Slice the tomatoes in half, toss with Italian seasoning and add to the pot. Sauté until softened, about 3 minutes. Add salt and pepper to taste. Arrange tomatoes around the chicken. Garnish with parsley if desired.

Lemon Grilled Chicken

1 lemon
2 TBL olive oil
1 clove garlic, crushed
1 TBL chopped fresh parsley plus extra for garnish
¼ tsp dried thyme
¼ tsp dried marjoram
¼ tsp salt
¼ tsp black pepper
4 skinless, boneless chicken breast or thighs

1. Use a peeler to remove strips of zest for half of the lemon, then trim into fine strips with a small knife. Reserve and set aside. Grate the other side of lemon to make 1 TBL of zest. Finally, squeeze the juice from the lemon into a bowl.
2. In a large bowl, combine the lemon zest and juice, oil, garlic, parsley, thyme, marjoram, salt and pepper. Add the chicken to the bowl and spoon the marinade over the chicken until coated. Cover with plastic wrap. Chill for 30 minutes, or overnight if you have time.
3. Preheat the griddle, grill or broiler to medium heat. Put the chicken pieces on the griddle, grill or broiler pan. Cook chicken until cooked through, about 10 minutes per side. Brush with reserved marinade 2-3 times during cooking. Sprinkle with reserved lemon strips and serve immediately. You may also add parsley to garnish if desired.

Stir-Fry Chicken

¼ cups cashews
1 ½ cups chicken broth
2 TBL orange juice
2 TBL soy sauce
2 tsp cornstarch
2 tsp sesame oil
4 skinless, boneless chicken breasts or thighs
1 green pepper
2 TBL vegetable oil
2 scallions, trimmed and chopped
1 large carrot, sliced into thin strips
1 cup bean sprouts
Hot cooked Chinese noodles or rice

1. Toast the cashews in a large skillet over medium heat until golden browned, 2-3 minutes. Set aside. In a small bowl, mix the broth, orange juice, soy sauce, cornstarch and sesame oil. Set aside.
2. Using a sharp knife, cut the chicken into bite-sized pieces. Cut the pepper in half, remove the seeds and slice. Heat the vegetable oil in the skillet. Add the chicken; stir-fry until browned, about 6 minutes.
3. Add the vegetables to the skillet. Stir-fry the mixture for 3 minutes longer. Stir in the sauce and bring to a boil. Reduce heat and simmer until the sauce thickens, 2-3 minutes. Stir in the toasted cashews. Serve immediately.