What's for dinner/supper tonight? - RECIPES

[TRENCHFOOT]

[TRENCHFOOT]

French Toast

[caglewis]

I really COOK [always have], and try to reduce carbs, calories, and cholesterol in my choices.

TEX-MEX CHICKEN WITH RICE AND BEANS - based on multiple sources - serves 4-6

1 1/2 - 2 lbs boneless skinless chicken breasts cut into bite-sized chunks
1 - 2 Tbsp vegetable oil
1 med sz onion} - finely diced along with the seeded/cored green pepper
1 green pepper} - OR use 1 [16-oz] pkg frozen pepper stir-fry mix chopped
2 - 3 stalks celery finely sliced
S & P + other seasonings [garlic, chili powder, etc] to taste
1 pkg dry taco seasoning mix
3 - 4 cups chicken broth or water
1 28-oz can diced or crushed tomatoes, undrained [or 2 15-oz cans]
1 6-oz can tomato paste
1 16-oz pkg frozen mixed vegetables
1 15-20-oz can of beans - black, red, or white - drained and rinsed
3/4 - 1 cup dry rice - either white or brown

In a large Dutch oven pot, brown chicken pieces and soften vegetables in oil
Add taco seasoning mix and other seasonings of choice
Add broth/water and all tomatoes; cook/stir to combine and bring to boiling
Add frozen vegetables, beans and rice
Cover and reduce heat to simmer for 30-45 minutes til slightly thickened
Add either more water or some instant rice if needed to adjust consistency
[Instant mashed potato flakes also make a good thickener in soups and stews]

[BubbleGumTiger]

Italian chicken noodle soup

What You'll Need:

2 tablespoons vegetable oil
2 celery stalks, thinly sliced
1 onion, thinly sliced
2 carrots, thinly sliced in rounds
2 (10-1/2-ounce) cans condensed chicken broth
2 soup cans cold water
1 (14-ounce) can whole tomatoes, coarsely chopped, undrained
8 ounces egg noodles or other small pasta shape
2 cups cooked chicken or turkey, chopped
2 tablespoons finely chopped fresh parsley
1/4 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon black pepper


What To Do:

Heat oil in a large saucepan; add celery, onion and carrots and saute over medium heat, stirring occasionally until vegetables are tender-crisp.

Add chicken broth, water, and tomatoes and simmer 15 to 20 minutes, or until carrots are tender.

Increase heat slightly and stir in pasta. Cook about 6 minutes, until pasta is tender, stirring occasionally.

Add chicken, heat through, and season with parsley, thyme, salt and pepper. Serve.

[TRENCHFOOT]

Sounds Delicious.

[caglewis]

Italian chicken noodle soup

What You'll Need:

2 tablespoons vegetable oil
2 celery stalks, thinly sliced
1 onion, thinly sliced
2 carrots, thinly sliced in rounds
2 (10-1/2-ounce) cans condensed chicken broth
2 soup cans cold water
1 (14-ounce) can whole tomatoes, coarsely chopped, undrained
8 ounces egg noodles or other small pasta shape
2 cups cooked chicken or turkey, chopped
2 tablespoons finely chopped fresh parsley
1/4 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon black pepper


What To Do:

Heat oil in a large saucepan; add celery, onion and carrots and saute over medium heat, stirring occasionally until vegetables are tender-crisp.

Add chicken broth, water, and tomatoes and simmer 15 to 20 minutes, or until carrots are tender.

Increase heat slightly and stir in pasta. Cook about 6 minutes, until pasta is tender, stirring occasionally.

Add chicken, heat through, and season with parsley, thyme, salt and pepper. Serve.

I added approx 1 1/2 lbs diced-up raw skinless/boneless chicken breasts to the skillet along with the raw veg to brown rather than using previously poached or baked chicken; then I used
3 [15-oz] cans of chicken broth for liquid [instead of the 4 [10.5-oz] cans condensed + water] called for and just 4 oz orzo pasta [looks like rice] instead of the egg noodles [to cut carbs].
I also added some dry oregano, and a lb pkg of frozen mixed vegetables to stretch the quantity.
I love soup - a great way to stretch meat into more servings and feed a family. It was delicious!
I really fixed this soup with these alterations - have you ever cooked this recipe yourself, ttt?

[BubbleGumTiger]

Meat Loaf on the Grill



Serves: 6
Cooking Time: 30 min

2 pounds ground beef (see Note)
1 1/2 cups fresh bread crumbs
2 eggs
3/4 cup water
1/3 cup ketchup
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder


Preheat the grill to medium-high heat. Coat a hinged grill basket with cooking spray.

In a large bowl, combine all ingredients; mix well. Shape into 2 loaves, each about 1 inch thick.

Place in prepared grill basket. Place on grill and cook 20 to 30 minutes, until loaves are firm and no pink remains. (Cooking time will depend on the thickness of the loaves and the heat of your grill.)

[caglewis]

Previously posted, but such a good appetizer for holiday parties; and so easy to fix ahead and freeze/fridge and have available to bring if traveling to friends/family then microwave warm.
An "oldie" that never gets old and is always a "goodie". Not exactly low-carb, but delicious.

BISQUICK SAUSAGE CHEESE BALLS - from Betty Crocker -makes about 5 - 6 dozen

1 lb uncooked bulk pork sausage
3 Cups Bisquick baking mix [or reasonable other brand facsimile]
4 Cups [16 oz] shredded cheddar [or any mixed blend] cheese
1/2 Cup grated Parmesan [or blend with Romano/Asaiago] cheese
3 tsp dried herbs [parsley, rosemary, oregano - your choice]
1/2 Cup milk

Heat oven to 350 F degrees, and lightly grease or spray a large shallow baking pan
In a lg bowl, thoroughly work [knead] dry ingredients and cheese into the raw meat
Add milk and mix all together well either by hand or with a spoon to combine
Shape mixture into 1" balls and place them on the lightly greased/sprayed baking pan
Bake for 20 - 25 minutes until browned all over - stirring/turning occ as needed
Best served warm - but they're just as good at room temp or even cold - and store/freeze well
And they re-warm easily/quickly in either oven or microwave.

I had forgotten how good these are. Eating "low-carb" kind of puts this on my "forbidden" list - but they're small and by definition "portion-controlled" so eating a couple [or 4] won't break your calorie bank and they do contain protein! Use turkey sausage to reduce fat/cholesterol.

[caglewis]

SALMON CHOWDER serves 4 - 6 - combined sources

Ingredients:

1 tablespoon canola oil
1 cup chopped carrot
1 cup chopped celery
1 cup chopped onion or scallions
4 cups reduced-sodium chicken broth
1 1/2 cups water
1 or 2 15-ounce can salmon [amount protein you want] - drained, bone and skin removed
1 16-oz pkg frozen Caliornia blend, or Oriental, or other mixed vegetables
1 1/2 tablespoons dried chives and/or parsley
1 1/3 cups instant mashed potato flakes [+/- to obtain desired thickening]
1/2 cup milk [+/- to obtain desired consistency and look "creamy"]
1/4 cup chopped fresh dill, or 2 teaspoons dried tarragon and/or dill
1 tablespoon Dijon mustard
1/4 teaspoon salt
Freshly ground pepper to taste

Preparation:

Heat oil in a large saucepan or Dutch oven over medium heat. Add carrot, celery, and onion/scallions and cook, stirring frequently, until the vegetables just begin to brown.
Add broth, water, salmon, frozen vegetables, and chives/parsley and bring to a simmer.
Cover and cook, maintaining a gentle simmer, until all the veg are tender.
Stir potato flakes, dill/tarragon and mustard into the soup until thoroughly blended.
Add milk - Return to a simmer til thickened and bubbling. Season with salt and pepper.
Serve with some grated cheese or a dollop of sour cream

[TRENCHFOOT]

Both Sounds really good.

[TRENCHFOOT]

Sloppy Joe's

[caglewis]

Here's an open-faced version of a "Sloppy Joe" sandwich that's been a favorite in my family.
I recently took a batch to a family gathering, but I substituted 2 lbs of ground turkey for the ground beef and sausage called for in the recipe to reduce fat - kept all the rest the same.
They turned out just as well as the beef/pork version we've all been eating for years - in fact, no one commented on noticing any difference. And open-face cuts way down on bread carbs.

PIZZA BURGERS
1 lb ground beef
1 lb sausage
1-2 onions, diced finely
1 26-oz can/jar spaghetti sauce
1 12-oz can tomato paste
1-2 tsp dried oregano
1-2 tsp garlic powder
1-2 tsp seasoned salt
1 8-oz pkg mozzarrella cheese, shredded
8-16 hamburger buns

Brown ground meats in a lightly oiled/sprayed skillet til no pink remains and drain off fat.
Add diced onions and continue to brown a few minutes til they're softened.
Add spaghetti sauce, tomato paste, and seasonings to meat in skillet; bring to low boiling
Stir and low simmer til well combined and slightly reduced in volume - approx 15-20 minutes.
Meanwhile place opened halves [cut-side up] of the hamburger buns on a 15"X10" jelly roll pan. Toast them briefly [5 minutes] without turning in a 400-degree oven.
Spoon some hot meat mixture onto the bun halves [toasted or not], and spread evenly to edge
Top them with a generous pinch or two of the shredded cheese to cover meat thoroughly
Bake in a 400-450 degree oven for 5 - 10 minutes til cheese is melted. Serve open-faced.
These also freeze/fridge well to fix ahead, store, pack, re-heat [microwave], and serve later.

[TRENCHFOOT]

Sounds good.

[C-Bolt]

You'll like this one trench,just got done eating late night snack,here's what I had, 2 BLTS on baked bread with pepper, mayo, and mustard, and a side of canned spinach cooked with a little red wine vinegar added and a touch of salt,its not fancy smancy, but easy and very tasty :122249

[TRENCHFOOT]

Sounds good. Love spinach.

[BubbleGumTiger]

cubed steak, mashed taters, gravy, rolls.....and beverages......

[TRENCHFOOT]

Sounds Good.

[BubbleGumTiger]

tacos.......

[TRENCHFOOT]

Subway

[C-Bolt]

York Steakhouse in West Columbus