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Showing posts from November, 2008

Crock Pot Salsa Chicken Recipe

6-9 chicken thighs and/or drumbsticks
1 can rinsed black beans
1 cup chunky salsa
1 cup frozen corn

Put chicken in the crock pot. Combine black beans, salsa, and corn in a bowl and mix. Pour over chicken. If chicken is frozen cook on low for 6-9 hours. If the chicken is not frozen cook on low for 4-5 hours. If you decide to use chicken breasts increase salsa by 1/2 cup. Serve over rice.

Another good one from The Crockpot Lady

Melanie's Famous Green Beans

1 Can Cut Green Beans 1 package bacon 1 lb button mushrooms Butter Garlic to taste Cumin to taste Curry to taste
I cut the bacon up into smaller pieces and then fry it. Remove bacon and set on paper towel. Drain all but a little of the bacon grease and add butter to the pan. Add garlic cumin and curry to taste and then saute the mushrooms in the seasoned melted butter until mushrooms are cooked. Place everything into a casserole dish and then bake uncovered at 350 degrees for 30 minutes.
The trick is in tasting it. If it doesn't taste good to you it won't taste good to others.
Enjoy!

Super Simple Lasagna

1 lb. ground beef
2-1/2 cups Shredded Mozzarella Cheese, divided
1 container (15 oz.) Part Skim Ricotta Cheese
1/2 cup Grated Parmesan Cheese, divided
1/4 cup chopped fresh parsley
1 egg, beaten
1 jar (26 oz.) spaghetti sauce
1 cup water
12 lasagna noodles, uncooked

HEAT oven to 350°F. Brown meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups mozzarella cheese, the ricotta cheese, 1/4 cup Parmesan cheese, parsley and egg until well blended; set aside.

DRAIN meat; return to skillet. Stir in spaghetti sauce. Add water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until well blended. Spread 1 cup of the sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup sauce. Repeat layers twice. Top with remaining 3 noodles and the remaining meat sauce. Sprinkle with remaining 1-1/4 cups mozzarella cheese and remaining 1/4 cup Parmesan cheese. Cover with greased foil.

BAKE 45 min. Remove foil…

Chicken Enchiladas by Cristina Ferrare

16 ounce bottle or can enchilada sauce
6 low-fat or fat-free tortillas
2 cans refried beans
1/4 cup shredded sharp cheddar cheese
1/4 cup shredded sharp Monterey Jack cheese
1/2 cup low-fat sour cream
1/4 cup olives , sliced
1 jalapeño , chopped and seeded (optional)
Roasted Chicken

Heat oven to 400°. Pour the can of enchilada sauce into a pie dish. Dip tortillas in the sauce to soften them. On a cutting board or plate, gently spread refried beans on one side of each tortilla. Add enough diced Roasted Chicken to cover the beans. Sprinkle with cheddar and Monterey Jack cheeses. Add olives, chopped jalapeño.

Roll up the tortillas and place seam-side down in a 9" x 13" baking dish. Blend the sour cream into the remaining enchilada sauce in the pie dish. Pour over enchiladas and sprinkle remaining cheese. Cover and bake for 25-30 minutes until hot and bubbly.

Optional Toppings: fresh diced tomatoes, sour cream, cilantro, and guacamole.

Cristina Ferrare's Roasted Chicken

2 chickens , 4 1/2 to 5 pounds each
6 lemons
A poultry mix of fresh herbs (rosemary, sage, thyme)


Marinade for one chicken:
1 cup Dijon mustard
1/2 cup soy sauce
1/2 cup juice from fresh lemon (don't discard lemon rinds)

To make marinade: Place all ingredients in a nonreactive bowl. Whisk with a wire whisk until ingredients are incorporated well—the marinade should have a smooth and creamy consistency.


To make roasted chicken: Preheat oven to 425°. Clean chickens well and pat dry. Place each chicken in its own baking dish. Stuff cavities with lemon rinds and fresh herbs. Pour marinade over chicken. Add cracked pepper and remaining herbs to the top of each chicken. Place an oven thermometer in each chicken and cover with aluminum foil. Place on the lower rack of the oven. Bake for 1 1/2 hours, then remove the aluminum foil. Baste with a basting bulb. Keep basting often, ever 15 minutes until the thermometer reads 180°.

Side Note: I did this in the Crockpot (a very large one) and it turned o…