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Monday: South of the Border Chicken, Corn Bread Casserole
Tuesday: Slow-Cooker Chicken and Dumplings, Fruit Salad
Wednesday: Asian Lettuce Wraps
Thursday: Baked Swiss and Stuffing Chicken, Green Salad
Friday: Picnic-Style Dinner at the Rodeo - BLT Wraps, Chips, Fruit, Cowboy Cookies
Saturday: Taco Salad
Sunday: Slow-Cooker Posole, Tortillas
Monday: Linguine and Clam Sauce, Garlic Bread
SOUTH OF THE BORDER CHICKEN:
3 lbs boneless chicken, cooked and diced
1 can chicken broth
1 small pkg corn tortillas
1 onion, chopped
1 bell pepper, chopped
1 T chili powder
1 lb. cheddar cheese, shredded
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel (tomatoes with green chilies)
Dip uncooked tortillas in chicken broth. Combine chicken, onion, bell pepper, and chili powder. Ina a greased 9x13 dish layer 4 tortillas, chicken mixture and cheese, repeating layers 3 times. Combine soups and Rotel. Pour mixture over top. Bake 45 minutes at 350 degrees.
CORN BREAD CASSEROLE:
2 eggs, beaten
1 (15 ounce) can cream-style corn
1 (8 ounce) container sour cream
1/4 cup butter, melted
1 (15.25 ounce) can whole kernel corn, drained
1 1/2 cups shredded Cheddar cheese
1/2 cup chopped onion
1 (4 ounce) can diced green chilies, drained
1 (8.5 ounce) package dry corn muffin mix
Preheat oven to 350 degrees. Grease a 2 quart casserole dish.
In a large mixing bowl, combine eggs, cream style corn, sour cream and melted butter. Stir in whole kernel corn, cheese, onion and chilies. Stir in the corn muffin mix until just moistened.
Bake for 75 minutes; or until an inserted knife comes out clean and the top is golden. Let stand 5 minutes before serving.
SLOW COOKER CHICKEN AND DUMPLINGS:
4 skinless, boneless chicken breast halves (I use 6-8 boneless skinless thighs)
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
1/2 tsp pepper
1/2 tsp thyme
1/2 tsp garlic salt
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
chicken broth
Place the chicken, butter, soup, and onion and seasonings in a slow cooker, and fill with enough chicken broth to cover.
Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center, breaking up occasionally.
SLOW-COOKER POSOLE:
1 tablespoon canola oil
1 (2 pound) boneless pork loin roast, cut into 1-inch cubes
2 (14.5 ounce) cans enchilada sauce
2 (15.5 ounce) cans white hominy, drained
1 onion, sliced
1/2 cup green chilies, diced
4 cloves garlic, minced
1/2 teaspoon cayenne pepper, or to taste
2 teaspoons dried oregano
1/4 cup cilantro, chopped
1/2 teaspoon salt
Heat the canola oil in a skillet over high heat. Add the pork; cook and stir just until meat is browned on all sides, about 5 minutes.
Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker.
Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more.
BAKED SWISS & STUFFING CHICKEN:
8 boneless chicken breasts
8 slices Swiss cheese
2 cans cream of chicken soup
4 c stuffing mix
1/2 c butter
1 c hot water
Preheat oven to 350. Grease a 9x13 dish. Layer chicken breasts, then cheese than soup. Melt butter, stir in water and stuffing. Sprinkle over soup. Bake covered for 45 minutes. Uncover and bake 15 minutes longer to brown top.
TACO SALAD:
1 pound lean ground beef
1 package taco seasoning mix
1 can chili beans
1 bottle Catalina dressing
1 head iceberg lettuce
2 cups shredded Cheddar cheese
1 cup chopped tomatoes
1 small can sliced olives
2 avocadoes, diced
1 package Fritos
sour cream
salsa
In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and French-style dressing. Fill the dressing bottle 2/3 full of water and add to the skillet. Bring to a boil, reduce heat and simmer for 15 minutes.
When the meat mixture is done, combine it with the lettuce, cheese, tomatoes, olives, avocados & chips and mix well. Serve and garnish with sour cream and salsa.
ASIAN LETTUCE WRAPS:
2-3 heads Boston Bibb or butter lettuce
2 pounds lean ground beef
2 tablespoons cooking oil
2 large onion, chopped
4 cloves fresh garlic, minced
2 tablespoons soy sauce
1/2 cup hoisin sauce
1 tablespoon and 1 teaspoon minced pickled ginger
2 tablespoons rice wine vinegar
Asian chile pepper sauce (optional)
2 (8 ounce) cans water chestnuts, drained and finely chopped
2 bunches green onions, chopped
1 tablespoon and 1 teaspoon Asian (dark) sesame oil
Rinse lettuce leaves, and pat dry, be careful not to tear. In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to wilt, about 2 minutes. Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!
LINGUINE AND CLAM SAUCE:
1 pound linguini pasta
1/4 cup olive oil
1/4 cup butter
2 (6.5 ounce) cans minced clams, drained with juice reserved
4 cloves crushed garlic
2 tablespoons chopped fresh parsley
salt and pepper to taste
2 tablespoons grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. In a small saucepan over medium heat, warm oil, butter, reserved clam juice, garlic and parsley; stir and simmer for 5 minutes.
Add clams and salt and pepper to taste. Pour over pasta and toss with Parmesan cheese; serve.
GARLIC BREAD:
1/2 cup butter, softened
2 tablespoons mayonnaise
1/4 teaspoon sage
3 cloves garlic, chopped
2 teaspoons dried oregano
1/2 teaspoon black pepper
1 French baguette, halved lengthwise
2 tablespoons grated Parmesan cheese, or to taste
In a medium bowl combine butter, mayonnaise, sage, garlic, oregano, and pepper. Spread mixture evenly on bread and sprinkle with Parmesan cheese.
Place bread under broil until lightly toasted
COWBOY COOKIES:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1/2 cup peanut butter
- 3/4 cup white sugar
- 3/4 cup packed brown sugar
- 2 eggs
- 2 teaspoon vanilla extract
- 2 cups rolled oats
- 1 cup butterscotch
- 1 cup semisweet chocolate chips
Preheat oven to 350 degrees. Grease baking sheets. Sift together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, cream together the butter, peanut butter, white sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually stir in the sifted ingredients. Stir in the rolled oats and chocolate chips. Drop by rounded teaspoonfuls onto the prepared baking sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before removing.
11:55 - Monday, July 14, 2008 - {2} -
Sunday: BBQ Cheeseburgers, Baked Fries
Monday: Yakisoba Chicken, Melon
Tuesday: Meatball Grinders, Carrot Sticks
Wednesday: Ham, Asparagus & Cheese Pasta, Green Salad
Thursday: Sweet and Sour Kielbasa, Mashed Potatoes, Green Beans
Friday: Dinner out for our Anniversary
Saturday: Pepperoni Pizzazz, Garlic Bread
Yakisoba Chicken Recipe:
INGREDIENTS
- 1 tablespoon sesame oil
- 1 tablespoon canola oil
- 1 tablespoon Chile paste
- 1/2 cup Hoisen Sauce
- 2 cloves garlic, chopped
- 4-6 skinless, boneless chicken breast halves - cut into 1 inch cubes
- 1/2 cup soy sauce
- 1 onion, sliced lengthwise into eighths
- 1/2 medium head cabbage, coarsely chopped
- 2 carrots, coarsely chopped
- 8-12 ounces soba (or Linguine) noodles , cooked and drained
- In a large skillet combine sesame oil, canola oil and chili paste. Stir fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink. Remove mixture from pan, set aside and keep warm.
- In the emptied pan combine the onion, cabbage and carrots. Stir fry until cabbage begins to wilt. Stir in the remaining soy sauce, Hoisen sauce, cooked noodles and the chicken mixture to pan and mix to blend. Serve and enjoy!
Ham, Asparagus & Cheese Pasta
6 cups uncooked bow tie pasta
1.5 pound fresh asparagus, trimmed and cut into 1-inch pieces
4 tbsp butter
2 tsp minced garlic
4 tbsp all-purpose flour
1/2 tsp onion powder
1/2 tsp pepper
1/4 to 1/2 tsp dried thyme
4 cups milk
4 cups shredded cheddar cheese
1 cup grated Parmesan cheese
1 pound sliced deli ham, chopped
Cook pasta according to package directions, adding asparagus during the last 3 minutes. Meanwhile, in a large saucepan, melt butter; add garlic. Stir in the flour, onion powder, pepper and thyme until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheeses; stir until melted. Stir in ham; heat through. Drain pasta and asparagus; toss with cheese mixture. Yield: 8 servings.
08:40 - Tuesday, June 24, 2008 - {0} -
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Everyone is concerned about rising food costs. At the same time, we need to be concerned about feeding our families healthfully, and there are things we can do when shopping that combine health and budget.
Here are some things to consider:
* When buying breads and similar products, focus on 100-percent whole grain. Watch for sales and then stock up and freeze what you won't use in a week's time. “Day old” bread products frequently cost less, freeze well, and make excellent toast. Corn or whole wheat tortillas can be warmed in the microwave to make excellent burritos or enchiladas.
* When buying cereals, remember that oatmeal and shredded wheat are two of the healthiest and lowest-cost choices because they're whole grain and don't have added sugar and salt. Oats are versatile because they can be used cooked or raw for breakfast. When cooked in milk and combined with fruit and maybe a little bit of nuts, they make a hearty, inexpensive meal.
* Supply your kitchen with a variety of canned foods, and look for reduced-sodium options when possible. Canned tomatoes, a variety of beans, canned fish, tomato sauce and other family favorites are good to keep in stock for quick meals. Look for sales on store brands and stock up when prices are good.
* Purchase local produce when possible, and watch local papers for grocery store ads that offer sales on in-season produce. You can get some great deals. Don't buy large quantities unless you have specific plans to use them before they spoil. An exception might be if you plan to cook and freeze mixed dishes or soups that use the produce.
* If you use meats, choose lean, cook lean and use portion control. Meats can be one of the most expensive items that we purchase. Look for sales, and plan for no more than 2 to 3 ounces per portion. Think of it as a condiment. If you want more protein in your meal, add beans. It's the cheapest protein source, and highest in fiber.
* Watch out for expensive items such as soda, chips, commercial cereals, cookies, crackers and convenience meals. These items also usually have excessive calories.
* Shop with a list. Don't shop when hungry, and if possible, shop without other family members.
08:43 - Wednesday, June 11, 2008 - {0} -
Wednesday: Chicken Spaghetti & Green Salad
Thursday: Costco Dinner: Honey BBQ Wings, Roasted Red Pepper & Tomato Soup, Bread
Friday: Tangy Loose Beef Sandwiches & Potato Wedges
Saturday: Breakfast Burritos: sausage, eggs, hashbrowns, onions, salsa and cheese rolled in a flour tortilla
Sunday: Slow Cooker Ham, Potatoes Salad, Chuck Wagon Beans, Cucumber Salad & Rolls
CHICKEN SPAGHETTI
- 4 skinless, boneless chicken breasts or thighs
- 1 lb package angel hair pasta or thin spaghetti
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 can sliced mushrooms
- 1/2 cup shredded parmesan cheese
- pepper to taste
- 2-3 cups shredded cheddar cheese
- Boil chicken in a large pot of salted water. When chicken is done, remove from pot, keeping water/broth at a boil. Shred chicken and set aside. Put spaghetti in boiling chicken broth and cook for 8 to 10 minutes, until al dente. When done, drain broth.
- Add shredded chicken, soup, mushrooms and Parmesan cheese. Season with pepper to taste. Pour into a greased 13x9 pan; top with shredded cheddar cheese. Bake at 375 for 20-30 minutes.
TANGY BBQ BEEF
7 pounds beef chuck roast
1 cup water
3 tablespoons white vinegar
4 tablespoons brown sugar
2 teaspoons dry mustard
4 tablespoons Worcestershire sauce
3 cups ketchup
2 teaspoons salt
3/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
6 cloves garlic, minced
DIRECTIONS:
Place the roast into a slow cooker along with the water. Cover, and
cook on LOW for 2 to 4 hours, or until beef can be easily shredded
with a fork.
Shred the beef, removing fat as you go. Remove 1/2 cup of the broth
from the slow cooker, and reserve for later. Add the vinegar, brown
sugar, dry mustard, Worcestershire sauce and ketchup. Mix in the
salt, pepper, cayenne, and garlic. Stir so that the meat is well
coated.
Cover, and continue to cook beef on LOW for an additional 4 to 6
hours. Add the reserved broth only if necessary to maintain
moisture. Serve on toasted buns (we like onion rolls). The meat can be frozen for future
use.
SLOW COOKER HAM
INGREDIENTS
- 2 cups packed brown sugar (I also add a can of crushed pineapple)
- 1 (8 pound) cured, bone-in picnic ham
- Spread about 1 1/2 cups of brown sugar on the bottom of the slow cooker crock. Place the ham flat side down into the slow cooker - you might have to trim it a little to make it fit. Use your hands to rub the remaining brown sugar onto the ham. Pour over pineapple. Cover, and cook on Low for 8 hours.
CHUCK WAGON BEANS
1/2 lb bacon
2 lbs ground beef
2 medium onions
1 cup chopped celery
1 beef bouillon cube
1/4 cup hot water
2 cloves garlic, minced
1/2 cup catsup
1/2 brown sugar
2 Tblsp prepared mustard
1 1/2 tsp salt
1/2 tsp pepper
2 large cans baked beans
Heat oven to 350. Fry bacon until crisp; remove and drain. Crumble and set aside. Pour drippings from pan, in the same pan brown the ground beef, onion and celery until meat is now longer pink and onions are tender. Dissolve bouillon in hot water to make broth. Add to the meat. Stir in remaining ingredients. Sprinkle with crumbled bacon. Cover and Bake for 1 hour and 15 minutes, or until hot and bubbly. You can also cook it in the crock-pot.
CUCUMBER SALAD
3 cucumbers, peeled and sliced thin
1 large onion, sliced thin
1/2 tsp salt
1 Tblsp white vinegar
1 Tblsp sugar
1/3 cup sour cream
Place cucumber and onion in a bowl and sprinkle with salt. Let stand in refrigerator for at least 3 hours. Drain liquid. Add vinegar, sugar and sour cream. Serve chilled.
02:17 - Friday, March 21, 2008 - {3} -
Thursday - Bisquick Quiche & Cinnamon Raisin English Muffins
Friday - Caramelized Baked Chicken, Artichoke Dip with French Bread, Ranch Smashed Potatoes
Saturday - Slow Cooker Eggplant Parmigiana, Bread Machine Garlic Bread
Sunday - Parmesan Chicken, Honey Mustard Green Salad, Glazed Carrots
Monday - Soba Noodles and Veggie's with Thai Peanut Sauce
Tuesday - Take & Bake Pizza
Wednesday - California Grilled Veggie Sandwich, Garlic Oven Fries
Bisquick Quiche
1-2 c. fillings of your choice (example broccoli, mushrooms, ham, bacon, etc.)
1 c. shredded cheese
1/4 c. chopped green onion
2 c. milk
1 c. Bisquick
4 eggs
1/4 tsp. salt
1/8 tsp. pepper
1. Heat oven to 400 degrees.
2. Grease 10" pie plate or 8" square.
3. Sprinkle fillings, onions and cheese in plate.
4. Beat remaining ingredients until smooth and pour into plate.
5. Bake 35 to 40 minutes or until a knife inserted halfway between edge and center comes out clean.
6. Let stand 5 minutes before serving.
Caramelized Baked Chicken (allrecipes)
INGREDIENTS
- 3 pounds chicken wings (I used boneless skinless thighs)
- 2 tablespoons olive oil
- 1/2 cup soy sauce
- 2 tablespoons ketchup
- 1 cup honey
- 1 clove garlic, minced
- salt and pepper to taste
- Preheat oven to 375 degrees F (190 degrees C).
- Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken.
- Bake in preheated oven for one hour, or until sauce is caramelized.
Artichoke Dip by Lora Snyder
1 (15oz) can (non-marinated) Artichoke Hearts quarters, drained & chopped
1 (4oz) can diced Green Chiles
1 cup grated Parmesan Cheese
1 cup Mayonnaise
4 Green Onions, chopped
8 oz Cream Cheese, softened
Preheat oven to 350 degrees. Mix all ingredients well and spoon into a 9 inch baking dish. Bake 45 minutes or until golden brown. Serve with French bread or crackers.
Ranch Smashed Potatoes (allrecipes)
INGREDIENTS
- 4 medium potatoes, with or without skins
- 1 (1 ounce) packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
- 1/2 cup milk
- 3 tablespoons butter or margarine
DIRECTIONS
- Pierce skin of potatoes with fork; microwave 8 to 10 minutes or until tender. Mash with fork. Add Ranch mix, milk and butter to potatoes; stir well.
Slow Cooker Eggplant Parmigiana by Jonni McCoy (Miserly Meals)
2 medium eggplants
1 egg
1 T flour
1 T water
olive oil
1/4 cup Parmesan cheese
1 T seasoned bread crumbs
2 cups spaghetti sauce
2 cups (1/2 lb) sliced or grated mozzarella cheese
Slice eggplant into 1/2 inch slices. Mix the egg, flour, and water in a bowl. Heat a little oil in a skillet. Dip the eggplant slices into the egg mixture, and fry until golden brown. Turn and cook the other side.
In a small bowl, combine the Parmesan cheese and the bread crumbs. Layer 1/4 of the eggplant in the slow cooker. Sprinkle with 1/4 of the bread crumb mixture, 1/4 of the sauce and 1/4 of the cheese. Repeat the layering in the same order until all ingredients are used.
Cover and cook on low for 2-3 hours.
Bread Machine Garlic Bread (allrecipes)
INGREDIENTS
- 1 cup warm water (110 degrees F)
- 1 tablespoon butter
- 1 tablespoon dry milk powder
- 1 tablespoon white sugar
- 1 1/2 teaspoons salt
- 1 1/2 tablespoons dried parsley
- 2 teaspoons garlic powder
- 3 cups bread flour
- 2 teaspoons active dry yeast
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Basic Bread cycle; press Start.
Parmesan Chicken by Michele Thomson
8 chicken boneless, skinless chicken breasts
1 cup mayonnaise
1/2 cup Parmesan cheese
2 tsp dried oregano
1/8 tsp pepper
paprika
Place chicken in a greased, shallow 3 qt baking dish. Bake uncovered at 400 degrees for 20 minutes. Meanwhile combine mayonnaise, cheese, oregano and pepper. Spread over chicken. Sprinkle with paprika. Bake an additional 20 minutes or until juices run clear.
Honey Mustard Salad by Jonni McCoy (Miserly Meals)
1/2 head of Romaine lettuce
1/4 cup Honey Mustard Dressing (recipe to follow)
3 green onions, thinly sliced
1/2 cup salted peanuts
salt & pepper to taste
Honey Mustard Dressing by Jonni McCoy (Miserly Meals)
2 T honey
1 T prepared mustard
1/3 cup vegetable oil
1/2 cup mayo
1 T cider vinegar
1/2 tsp minced onion
1 1/2 tsp chopped fresh parsley
1/8 tsp Worcestershire sauce
pinch of salt
Place all ingredients in a small mixing bowl, and whisk together for 30 seconds or until smooth. Refrigerate in a tightly covered container.
Glazed Carrots by Jonni McCoy (Miserly Meals)
1 lb baby carrots
1/4 tsp salt
3 cups water
1 T butter
1 T maple syrup (or honey)
1/8 tsp powdered ginger
In a large saucepan, combine the carrots, salt, and water. Boil the carrots over medium heat for 5 minutes. Pour carrots into a colander and let drain until sauce is ready.
In the same empty saucepan over medium heat, heat the butter, maple syrup, and ginger. Do NOT burn this mixture, Add the carrots to the pan, and gently toss them until well coated with the glaze. Turn onto a serving platter and drizzle with remaining glaze.
Thai Peanut Sauce by Wendy Borgeson
2/3 cup Crunchy Peanut Butter
13.5 oz can unsweetened coconut milk
4 cloves garlic, pressed
3 T white or apple cider vinegar
3 T soy sauce
2 tsp fresh ginger, grated (or 1/2 tsp ground)
1/4 - 1/2 tsp cayenne pepper
In a small sauce pan combine peanut butter, coconut milk, garlic, vinegar, and soy sauce. Cook stirring over low to medium heat until well combined. Then continue cooking, uncovered, for about 3 minutes. Remove from heat and add fresh ginger and cayenne pepper.
California Grilled Veggie Sandwich (allrecipes)
INGREDIENTS
- 1/2 cup mayonnaise
- 6 cloves garlic, minced
- 2 tablespoon lemon juice
- 1/4 cup olive oil
- 2 cup sliced red bell peppers
- 2 small zucchini, sliced
- 2 red onion, sliced
- 2 small yellow squash, sliced
- 4 (4-x6-inch) focaccia bread pieces, split horizontally
- 1 cup crumbled feta cheese
- In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
- Preheat the grill for high heat.
- Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
- Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.
12:10 - Saturday, February 9, 2008 - {2} -
I saw this article on Emma's blog.
I have Mireille's book, 'French Women Don't Get Fat', it is excellent.
When my brother came with his fiancée to visit from France, I questioned them a lot about the French diet. It is true what Mireille writes in her book. Enjoy the article!
How Mireille Guiliano Doesn't Get Fat: Breakfast at Balthazar
"I made scallops, roasted potatoes that I cooked in duck fat, haricots verts, and an apple."Photo: Melissa Hom
When Mireille Guiliano first came to America as an exchange student, she gained weight for the first time in her life. Many years later, after becoming a CEO of Veuve Clicquot, she penned the buzzy No. 1 best-seller French Women Don’t Get Fat, now out in paperback. After 25 years of splitting her time between New York and Paris, Guiliano is still amazed by the large portions here, and by the New Yorker’s tendency to eat on the go. “To eat your bagel and your muffin with coffee on the subway is gross,” she says. “How can you do it with the smell and the noise and the moving? I’d rather starve.” She’s also still shocked when she sees people eating on the street or standing up. “For French people, you’re supposed to eat at the table. Besides the bed, it’s the most important piece of furniture in the house.” So what’s she been eating at the table this week?
Saturday, February 2
My husband and I had breakfast at a little French pastry shop on Ninth Avenue: a croissant and cappuccino. Breakfast is absolutely essential — that’s something I learned in America. In France, we just have bread, but I’ve found that if I just have bread, by 10:30 a.m. I’m starving.
I go to the Greenmarket religiously although right now it’s not a lot of fun because there’s not much there. For lunch I made a huge pot of butternut-squash soup with a mâche salad with pears and blue cheese.
For dinner I used some skate I bought at the market and made it with white wine and capers. With that we had caramelized endives and a glass of wine and a slice of pineapple. People have a bad conception about the French diet — we’re actually close to being vegetarians. Meat and fish are expensive. I love a good steak and good duck, but once or twice a week, not more.
Sunday, February 3
A friend sent us a box of this wonderful grapefruit from Florida, so we had half a grapefruit, a poached egg with toast, and an espresso. We often go to Balthazar for breakfast on Sunday because it’s very quiet then. French people don’t like to go to noisy places or places with harsh music. When my French friends step into a restaurant here, they say, “We’re not going to eat dinner here. We can’t have a conversation.” I go to places that are very quiet, like Annisa or August — places where it’s what’s on your plate that counts.
It was a ball-game day so my husband asked that we have a main meal at lunch which I always prefer. I made scallops, roasted potatoes that I cooked in duck fat, haricots verts, and an apple.
For dinner we had bowl of minestrone soup which I had in the freezer, and we splurged on L’Arte del Gelato — we shared a little jar of coffee and chocolate gelato. We eat soup at least three or four times a week. I go to Paris a week out of every five or six weeks and I often get invited to dinner. I tell my friends, “No, you have to work tomorrow, you’re busy,” and they say, “No come, we’ll just have a little soup…”
Monday, February 4
I had my cranberry chutney — my own cooking of cranberry mixed with a little honey, water, and orange juice. It’s a third of the sugar of a traditional recipe. I had that with a piece of toast and espresso. And I had a yogurt, the French secret to staying slim. We don’t drink milk the way Americans do. We get it from yogurt and cheese. It’s also the frugality of French women — it’s very inexpensive to make your own. You buy a quart of milk, and I use culture I buy at a store. You heat your milk with a machine, you add your culture, mix it, put it in a pot, and put it in the machine for six to eight hours and voilà: You have your yogurt for the week.
For lunch I had the leek vinaigrette. I had fresh goat cheese, a piece of bread, and another grapefruit for dessert. I need a little protein in every meal. A lot of people think of broccoli when they think green vegetables — in France it’s leeks. I always have some in the fridge. For lunch I’ll have the cold ones and make a little dressing with some herbs and put a chunk of Parmesan or fresh goat cheese.
For dinner I made poulet roti with some fettuccine and mushrooms, and I had some broccoli rabe and then I made an apple and pear compote, which I had with a shortbread cookie from Sarabeth’s in Chelsea.
Tuesday, February 5
Yogurt again with half a banana and an espresso.
Perry St is one of my favorites for lunch — you have two courses and dessert for $24, and it’s always good and very creative. There were three of us: I had the crab salad, another person had the hangar steak, and another had an omelette. They had a wonderful celery soup. And we all had the very sensual chocolate pudding.
For dinner it was salmon with a cauliflower gratin and a green salad and a kiwi. I buy a three- or four-ounce salmon, and I cook it with a little herbs and lemon juice and oil. Many New Yorkers don’t know how to cook — they’re intimidated. In France, my friends all work and have kids, and they still manage to find the time to sit down for dinner because it’s a priority. Cooking is an act of love, not a chore. We love to give pleasure by making a good dish. When I make panna cotta, my friends say, “You must have cooked all day to make this.” I tell them it takes three minutes, and they think I’m joking.
Wednesday, February 6
I had a cheese and prosciutto and had oatmeal with blueberry. My freezer is full of bags of blueberries I buy at the market in summer. I discovered in America I could have oatmeal every morning, but I also love variety.I can’t believe people who have a bowl of cereal every day. I love American food, and there are a lot of things we don’t eat — like ears of corn that we feed to animals — that I found delicious when I first tasted them here. I discovered the cranberry, which I never had in France.
I was with a friend, and we had a salad at Café Cluny. It was a big salad. She wanted to have dessert at Sant Ambroeus. We went there for dessert and shared a tiramisu — she’s French, and she couldn’t believe the portion. We shared that with an espresso.
Dinner was leftovers of the chicken we had Monday night. I braised some carrots and fennel. And an apple for dessert. And my husband had another cookie, but I didn’t. I try to make sure that I don’t have two rich desserts a day.
Article from New York magazine.
10:34 - Saturday, February 9, 2008 - {0} -
This weeks dinner menu:
Wednesday: Enchiladas
Thursday: Slow Cooker Sweet and Sour Kielbasa (AllRecipes), Cheesy Mashed Potatoes, Green Salad
Friday: Easy Cheesy Chicken (AllRecipes), Egg Noodles, Broccoli
Saturday: Chili Burgers
Sunday: Parmesan Chicken, Green Bean Casserole, Rolls
Monday: Beef Nacho Casserole
Tuesday: Quick and Easy Clam Chowder (AllRecipes)
09:26 - Wednesday, January 16, 2008 - {1} -
This weeks menu:
Breakfasts: Bagels w/ Cream Cheese, Monkey Bread, Chorizo & Eggs, Blueberry Hawaiian Bread, Oatmeal, Cold Cereal, Johnny Cakes, Fruit
Lunches: Mac & Cheese, Tomato Soup & Cheese Sticks, Quesadillas, Pizza Pockets, PB & J, Grilled Cheese, Burritos, Fruit, Yogurt
Dinners: with some recipes
Tuesday: Taquitos
Wednesday: Sweet Potato Sausage Hash w/ eggs
Thursday: Crockpot Pork Tacos
Friday: Enchiladas Verdes, Refried Beans, Mexican Rice
Saturday: Pull-Apart Crockpot Chicken on French Rolls,
Marinated Veggi Salad (from Joni McCoy's book Miserly Meals)
Sunday: Chili, Corn Bread
Monday: Enchilitos (from Miserly Meals), Spinach Salad
Tuesday: Slow Cooker Lentil and Ham Soup, Potato Rolls
I have posted this recipe before, but it is such a good one!
SWEET POTATO HASH
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1/2 pound bulk breakfast sausage, such as maple sausage
1 medium sweet potato, scrubbed clean, cut in 1/2 lengthwise, thinly sliced into 1/2 moons
1 large red onion thinly sliced, divided
2 teaspoons chili powder, 2/3 palm full
1 teaspoon ground cumin, 1/3 palm full
2 teaspoons ground coriander, 2/3 palm full
Salt and pepper
1 cup grated manchego or extra-sharp Cheddar
1 tablespoon butter
4 large eggs
Preheat a large nonstick skillet over medium high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Add the breakfast sausage and break it up with the back of a wooden spoon into little chunks, brown sausage for 3 minutes. Add the sweet potatoes and 3/4 of the chopped red onion to the sausage, season with chili powder, cumin, coriander, salt and pepper, stir frequently and cook for 10 to 12 minutes, or until the potatoes are nice and tender.
Sprinkle with the cheese and cover with aluminum foil, the cheese will melt while you make the fried eggs.
Wipe clean the skillet you made the hash in, return it to the cook top over medium-high heat and add the butter. Once the butter has melted, crack each of the eggs into the skillet, season with a little salt and pepper and fry to desired doneness. Eggs may, of course, be scrambled as well. As you like!
Transfer the fried eggs to the top of the hash, and serve!
Crock Pot Pork
Pork Picnic Roast (do not use loin)
1-2 Pkgs Taco Seasoning
Rub seasoning into pork roast, place in crockpot and cook on Low of 6 Hours or until falls apart.
Authentic Enchiladas Verdes
INGREDIENTS
- 2 bone-in chicken breast halves
- 2 cups chicken broth
- 1/4 white onion
- 1 clove garlic
- 2 teaspoons salt
- 1 pound fresh tomatillos, husks removed
- 5 serrano peppers
- 1/4 white onion
- 1 clove garlic
- 1 pinch salt
- 12 corn tortillas
- 1/4 cup vegetable oil
- 1 cup crumbled queso fresco
- 1/2 white onion, chopped
- 1 bunch fresh cilantro, chopped
- In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.
- Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.
- Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
- Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro
Mexican Rice
INGREDIENTS
- 1 cup long grain white rice
- 1 tablespoon vegetable oil
- 1 1/2 cups chicken broth
- 1/2 onion, finely chopped
- 1/2 green bell pepper, finely chopped
- 1 fresh jalapeno pepper, chopped
- 1 tomato, seeded and chopped
- 1 cube chicken bouillon
- salt and pepper to taste
- 1/2 teaspoon ground cumin
- 1/2 cup chopped fresh cilantro
- 1 clove garlic, halved
- In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.
CHILI
INGREDIENTS
- 2 pounds lean ground beef
- 1 (46 fluid ounce) can tomato juice
- 1 (29 ounce) can tomato sauce
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 1/2 cups chopped onion
- 1/4 cup chopped green bell pepper
- 1/8 teaspoon ground cayenne pepper
- 1/2 teaspoon white sugar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1 1/2 teaspoons ground cumin
- 1/4 cup chili powder
- Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
- In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)
Slow Cooker Lentil & Ham Soup
INGREDIENTS
- 1 cup dried lentils
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 1/2 cups diced cooked ham
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 1/4 teaspoon black pepper
- 32 ounces chicken broth
- 1 cup water
- 8 teaspoons tomato sauce
- In a 3 1/2 quart or larger slow cooker combine the lentils, celery, carrots, onion, garlic and ham. Season with basil, thyme, oregano, the bay leaf and pepper. Stir in the chicken broth, water and tomato sauce. Cover and cook on Low for 11 hours. Discard the bay leaf before serving.
08:43 - Wednesday, January 9, 2008 - {0} -
I made these yesterday and they were really yummy. From Allrecipes.com
INGREDIENTS
- 1 1/2 cups butter (no substitutes), softened
- 2 cups packed brown sugar
- 1 cup sugar
- 1 (15 ounce) can solid pack pumpkin
- 1 egg
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 2 cups quick-cooking oats
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 2 cups semisweet chocolate chips
- In a large mixing bowl, cream butter and sugars. Beat in the pumpkin, egg and vanilla. Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture. Stir in chocolate chips.
- Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees F for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
08:45 - Wednesday, December 12, 2007 - {0} -
Tuesday: Taquitos
Wednesday: Pineapple Terriyaki Meatballs (from Costco), Pot Stickers, Sweet & Spicy Green Beans
Thursday: Chicken & Mushroom Casserole, Green Salad
Friday: Tacos (made with crock-pot pork roast)
Saturday: Boy Scout Thanksgiving (scouts prepare a Thanksgiving dinner for parents)
Sunday: Cavantini Casserole, Garlic Bread
Monday: Chicken Lasagna, Rolls
SWEET & SPICY GREEN BEANS
INGREDIENTS
- 3/4 pound fresh green beans, trimmed
- 2 tablespoons soy sauce
- 1 clove garlic, minced
- 1 teaspoon garlic chili sauce
- 1 teaspoon honey
- 2 teaspoons canola oil
- Arrange a steamer basket in a pot over boiling water, and steam the green beans 3 to 4 minutes.
- In a bowl, mix the soy sauce, garlic, garlic chili sauce, and honey.
- Heat the canola oil in a skillet over medium heat. Add the green beans, and fry for 3 to 5 minutes. Pour in the soy sauce mixture. Continue cooking and stirring 2 minutes, or until the liquid is nearly evaporated. Serve immediately.
Chicken Mushroom Casserole
4 cups diced chicken
4 cups chicken broth
2 cups sliced mushrooms
2 cups shredded cheese
1 large onion, diced
2 eggs
1 can cream of mushroom soup
4 cups Ritz cracker crumbs
1/2 tsp. pepper
2 tsp. salt
Combine all ingredients except 1 cup cracker crumbs. Pour into casserole; sprinkle with reserved crumbs. Bake for about 45 minutes in 350 degree oven.
Cavatini Casserole
1 1/2 pounds lean ground beef
1 medium onion, chopped
1 green bell pepper, chopped
1 package spaghetti sauce seasoning mix
1 large stick pepperoni, sliced
1 can sliced mushrooms
1/2 cup each, 3 different types of pasta; shells, wheels, penne, etc.
15 ounce can tomato sauce
1 cup water
6 ounces mozzarella, grated
6 ounces Cheddar cheese, grated
Preheat oven to 350F degrees and reserve a 9 inch by 13 inch
ovenproof baking dish or pan. In a large skillet over medium heat,
brown the ground beef with the onion and green pepper. Drain any
excess liquid and reserve. Add spaghetti seasoning mix to the
browned meat and blend. Add pepperoni and mushrooms and blend again.
Meanwhile, prepare the pastas as directed on the package and drain.
Combine the cooked pastas with the ground beef mixture in the baking
pan. Add tomato sauce and water; stir to combine. Add most of the
cheeses and stir again, sprinkling the remaining cheeses over the
top of the casserole. Bake for about 30 minutes, uncovered. Serve
warm in pasta bowls with a sprinkling of Parmesan cheese, if
desired.
Chicken Lasagna
Cook and debone a whole chicken or use several cups chopped chicken.
2 Tblsp. butter
1 onion, chopped
2 stalks of celery, chopped
1 can cream of chicken ( but I use cr. of celery)
1 can cream of mushroom or celery
1 can milk
1/2 can water
1 (4 oz.) can diced green chilies
1 box lasagna, cooked and drained
1 and 1/2 cups mozzarella
4 Tblsp. parmesan cheese
Saute onion and celery in 2 Tblsp. butter. When softened add both soups, milk and water. Whisk thoroughly. Keep heating over medium heat. Add parmesan cheese. Season with salt and pepper ( I sometimes add a little granulated garlic) to taste. Turn down to low while preparing lasagna, grating cheese ,and chopping meat. Here is how you layer the lasagna in a 13 x 9 dish: Put a little sauce in bottom of dish, next layer noodles across, scatter chicken chunks on top of this, spoon a little of the green chilies all over, ladle sauce over, and put a layer of cheese. Repeat layers starting with noodles.
I usually do three layers and sometimes I use 2 cans of green chilies. Bake for 30-40 mins. at 350 degrees.
09:08 - Wednesday, November 7, 2007 - {1} -
Wednesday: Swiss Chicken Casserole, Baked Corn, Caramelized Green Beans with Walnuts
Thursday: Chicken Taco Pie, Refried Beans
Friday: Crock Pot Roast, Carrots, Garlic Mashed Potatoes with Gravy
Saturday: Crock Pot BBQ Pork Sandwiches, Broccoli & Tortellini Salad
Sunday: Crock-pot Pasole for lunch, Muffuletta Sandwiches for dinner
Monday: Chicken Divan Casserole, Rolls
SWISS CHICKEN CASSEROLE
INGREDIENTS
- 6 skinless, boneless chicken breasts
- 6 slices Swiss cheese
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1/4 cup milk
- 2 cups herb-seasoned stuffing mix
- 1/4 cup butter
Preheat oven to 350 degrees F (175 degrees C).
Arrange chicken in a greased 12 x 8 x 2 baking dish. Top with Swiss cheese slices.
Combine soup and milk and stir well. Spoon mixture over chicken and sprinkle with stuffing mix. Drizzle butter or margarine over crumbs.
Cover and bake at 350 degrees F (175 degrees C) for 50 minutes. Enjoy!
BAKED CORN
INGREDIENTS
- 1 (15.25 ounce) can whole kernel corn
- 1 (14.75 ounce) can cream-style corn
- 1/2 cup sour cream
- 1 cup butter or margarine, melted
- 2 eggs
- 1 (12 ounce) package corn muffin mix
Preheat oven to 350 degrees F (175 degrees C).
Combine the whole-kernel corn, cream-style corn, sour cream, melted butter or margarine, beaten eggs and corn muffin mix. Mix well and pour into one 9x13 inch baking pan.
Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes
CARAMELIZED GREEN BEANS WITH WALNUTS
INGREDIENTS
- 3 tablespoons butter
- 1 pound green beans, trimmed and cut into 2 inch pieces
- 1 cup water
- 1/2 cup packed brown sugar
- 1/4 cup white sugar
- 1/2 cup chopped walnuts
- 1/4 teaspoon salt
Melt the butter in a large skillet over medium heat. Add green beans; cook and stir for about 5 minutes. Mix in the walnuts, and pour in water. Cover and cook for about 10 minutes, or until very little water is left in the pan.
Add the salt, white sugar, and brown sugar; stir until beans and walnuts are evenly coated. Cover, and cook over medium heat for 5 more minutes. Remove from the heat and allow to cool slightly before serving.
CHICKEN TACO PIE
About 4 cups cooked chicken cut in bite sized pieces
1 can cream of mushroom
1 large can green or red enchilada sauce
1 cup chicken broth
1 onion chopped
1 tsp. garlic salt
dash of pepper
3 cups cheese
1 bag Fritos
you can also add chopped green chili's or sliced olives
Spread 2/3 the bag of Fritos on bottom of greased 13x9.
Mix chicken, 2 cups cheese, onions, soup, enchilada sauce, pepper and garlic salt.
Pour over chips, top with the remaining cheese & chips, pour chicken broth over all.
Bake 350 for 30 minutes. Serve with sour cream.
AWESOME SLOW COOKER POT ROAST
INGREDIENTS
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 (1 ounce) package dry onion soup mix
- 1 1/4 cups water
- 5 1/2 pounds pot roast
In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
BBQ PORK FOR SANDWICHES
INGREDIENTS
- 1 (14 ounce) can beef broth
- 3 pounds boneless pork ribs
- 1 (18 ounce) bottle barbeque sauce
Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
Bake in the preheated oven for 30 minutes, or until heated through.
BROCCOLI AND TORTELLINI SALAD
INGREDIENTS
- 6 slices bacon
- 20 ounces fresh cheese-filled tortellini
- 1/2 cup mayonnaise
- 1/2 cup white sugar
- 2 teaspoons cider vinegar
- 3 heads fresh broccoli, cut into florets
- 1 cup raisins
- 1 cup sunflower seeds
- 1 red onion, finely chopped
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water.
In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing.
In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad, and toss.
SLOW COOKER POSOLE
INGREDIENTS
- 1 tablespoon canola oil
- 1 (2 pound) boneless pork loin roast, cut into 1-inch cubes
- 2 (14.5 ounce) cans enchilada sauce
- 2 (15.5 ounce) cans white hominy, drained
- 1 onion, sliced
- 1/2 cup green chilies, diced
- 4 cloves garlic, minced
- 1/4 teaspoon cayenne pepper, or to taste
- 2 teaspoons dried oregano
- 1/4 cup cilantro, chopped
- 1/2 teaspoon salt
Heat the canola oil in a skillet over high heat. Add the pork; cook and stir just until meat is browned on all sides, about 5 minutes.
Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker.
Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more.
MUFFULETTA SANDWICH
INGREDIENTS
- 1 (1 pound) loaf fresh Italian bread
- 1/3 cup olive oil
- 1/3 cup grated Parmesan cheese
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 8 oil-cured black olives, pitted and chopped
- 8 pitted green olives, chopped
- 1/4 pound thinly sliced salami
- 1/4 pound thinly sliced ham
- 1/2 pound provolone cheese, sliced
- 1/4 pound mozzarella cheese, sliced
Slice bread in half lengthwise. Drizzle olive oil on both sides. Sprinkle both sides with Parmesan cheese, basil, and oregano.
On the bottom half, layer chopped black olives and chopped green olives, then the salami, ham, provolone, and mozzarella. Cover with top layer, and cut into 4 servings.
CHICKEN DIVAN CASSEROLE
INGREDIENTS
2 cups cooked, cubed chicken breast meat
1 pound fresh broccoli, cooked and chopped
1 cup mayonnaise
1 1/2 tablespoons curry powder
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic salt
salt and pepper to taste
2 1/2 cups shredded Cheddar cheese, divided
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (6 ounce) can French-fried onions
Preheat oven to 350 degrees F (175 degrees C).
Spread chicken in the bottom of a 9x13 inch baking dish. Top with broccoli. In a medium bowl, combine the mayonnaise, curry powder, cayenne pepper, garlic salt, salt and pepper and mix well. Add 1 cup of Cheddar cheese, cream of chicken soup and cream of mushroom soup and mix again, then pour mixture over chicken and broccoli. Sprinkle with remaining 1 1/2 cups of cheese and top with onions.
Bake at 350 degrees F (175 degrees C) for 30 minutes.
07:13 - Tuesday, October 30, 2007 - {0} -
I found this on AllRecipes and made it this last weekend, it was really yummy!
INGREDIENTS
- 1 (29 ounce) can pumpkin
- 1 cup white sugar
- 3 eggs
- 1 (12 fluid ounce) can evaporated milk
- 1 tablespoon pumpkin pie spice
- 1 (18.25 ounce) package yellow cake mix
- 1 cup butter, melted
- 2 cups frozen whipped topping, thawed or whipped cream
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with parchment paper or aluminum foil.
- In a large bowl, stir together the pumpkin, sugar and eggs. Mix in the evaporated milk and pumpkin pie spice; pour into the prepared pan.
- Sprinkle the dry cake mix over the pumpkin and then drizzle melted butter over the cake mix.
- Bake for 1 hour in the preheated oven, or until a knife inserted into the cake comes out clean. Cool, then invert onto a serving dish. Serve with whipped topping.
11:45 - Monday, October 22, 2007 - {2} -
Yield: 6 pancakes
- 1 cup flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- Dash of cloves
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