What's for dinner/supper tonight? - RECIPES

[caglewis]

Here's a soup recipe that I fixed last evening. I was using one of the chickens that I had already pressure cooked, deboned, diced, and frozen in its own broth.
This recipe really has too many carbs for me, but I already had the hash browns in my freezer so I used them up.
It turned out really well! My grandson and his friend were well satisfied!
Tortilla chips, crushed, go well on top in place of crackers.

CHICKEN GUMBO CHOWDER - combo from Fix-It-And-Forget-It

2-3 lbs chicken - cooked and diced
4-6 cups chicken broth
2 Tbsp oil
1 16-oz pkg frozen pepper stir-fry - chopped up a little
1 16-oz pkg frozen Kroger Vegetable Gumbo Mix [okra and corn]
1 24-oz pkg frozen hash brown potatoes
1 clove garlic, minced - or garlic powder to taste
1 Tbsp Cajun seasoning
1 Tbsp Chili powder
1 Tbsp chicken grill seasoning
1 1-oz pkg country or chicken dry gravy mix
1 15-oz can black beans - drained and rinsed
1 15-oz can stewed or diced tomatoes - undrained
1 4 1/2-oz can green chillies - undrained
8 oz Velveeta cheese - cubed

Either poach or stir-fry chicken in a separate pot or skillet if not already cooked.
In a 5-qt Dutch oven, heat the oil and add the frozen vegetables - potatoes last. Cook and stir til onions are translucent and other veggies are softened.
Sprinkle seasonings and gravy mix onto mixture and stir to combine.
Add black beans, tomatoes, chillies, cooked chicken, and broth to vegetables.
Reduce heat to simmer, and add chunks of cheese to pot. Stir til melted.
Allow to simmer for 20-30 minutes to heat through and combine flavors.

[vids4ckcrash]

vids4 - Sorry, my house is too cluttered for company - I cook, but I don't clean!

Ever been to the "original" Hillbilly hotdog? Clutter is just another word for ambience!

I eat but I don't look!

[The Instructor]

vids4 - Sorry, my house is too cluttered for company - I cook, but I don't clean!

Ever been to the "original" Hillbilly hotdog? Clutter is just another word for ambience!

I eat but I don't look!

I have been there.

We had a blast!

[caglewis]

FIDO and o-n-b365 - Whole "frying" chickens have been on sale all over for $0.88 - 0.99 per lb for the last couple of weeks. Twice already, I have cooked 2 at once in my pressure cooker - one to eat and one to freeze. I had a 5th one [5.5 lbs] left in my refrigerator. So, listening to your joint suggestions - I pulled most of the body skin [less from the extremities] off it first and then put it in that George Foreman contact roaster I so rarely use. I brushed the mostly-naked chicken with olive oil, sprinkled on and rubbed in grill seasoning, tied its feet together, and then put it in the roaster for 75 minutes.
Boy, was it good! And because this method of cooking creates less broth I was not even tempted to make gravy or fix potatoes as a side dish. I just microwaved a pkg of frozen vegetables to go with!

[orange-n-brown 365]

glad to hear that caglewis!! I love pork roasts in there also...
I fixed skinless chicken tenders in the oven last night sprinkled beaumonde spice(contains a harmonious balance of celery, onion and salt.) http://www.spiceislands.com/ProductDeta ... aca98b257c
on it and it was wonderful!! had a small baked potato sprayed butter on it and then used a tsp. of lite sour cream on it and sliced off corn off the cob and sprayed butter on it yummy!!!

[The Instructor]

How about someone posting some Italian recipes on here?

[orange-n-brown 365]

always a wise in the crowd... i will see what i can come up with instructor!!

[orange-n-brown 365]

did you have your steak??? I knew you were serious but... you walked into it!!


okay instructor this sounds good!!



Italian Sausage Lasagna (lighter recipe)



Finally! A flavorful lighter version of the classic baked lasagna.

Prep Time: 1 hr 10 min
Start to Finish: 2 hr 10 min
Makes: 8 servings


Ingredients

1 pound bulk reduced-fat Italian sausage
1 medium onion, chopped (1/2 cup)
1 garlic clove, finely chopped
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 teaspoon sugar
2 cups Progresso diced tomatoes (from 28-oz can), undrained
1 can (15 ounces) tomato sauce
12 uncooked lasagna noodles (12 ounces)
1 container (15 ounces) reduced-fat ricotta cheese or small curd creamed cottage cheese (2 cups)
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
2 cups shredded reduced-fat mozzarella cheese (8 ounces)
1/4 cup grated Parmesan cheese


Directions

Cook sausage, onion and garlic in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain.

Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally; reduce heat to low. Simmer uncovered about 45 minutes or until slightly thickened.

Heat oven to 350F. Cook and drain noodles as directed on package.
Mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.

Spread 1 cup of the sauce mixture in ungreased rectangular baking dish, 13x9x2 inches. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.

Cover and bake 30 minutes. Uncover and bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.


Source: Betty Crocker

[The Instructor]

Thanks!

I will try it out soon.

[caglewis]

I have always liked one-pot casserole type recipes - stove-top, oven, or slow cooker. I fixed them regularly and my kids ate and liked them. The trouble is most have "carbs" [pasta, potatoes, etc.] built in. Now, many of my younger extended family members won't eat vegetables, and I'm cutting carbs - so that seriously limits my ingredient/menu choices.
Italian recipes almost always include pasta. I already really disliked using lasagna noodles - a nuisance to cook and handle and hard to serve by my definition - even before I was limiting carbs.
But aren't the Chicken Cacciatore/Pepper Steak recipes I already posted "Italian" type dishes that could be served either with or without pasta?

[orange-n-brown 365]

true caglewis


my own throw together thing..

I buy wraps these come from Aldi's (they are rectangle) they are low calorie 90 low fat and only one WW point lightly spray both sides with cooking spray I use canola or olive oil bake on 375 for about 5 minutes then put lean chicken cut up on it and sprinkle with a little low fat (I found no fat burns it doesn't melt well) cheese bake until the cheese melts once out I put salsa low fat sour cream and tomato and lettuce on it cut it into pieces and eat it like pizza that was lunch and dinner yesterday
you could also spread a little marinara sauce and then place the chicken and cheese on it haven't tried that yet.. I did do ranch dressing chicken and cheese one day with a little bit of bacon crumbled on it...and then put the tomato and lettuce on top...

[noreply66]

a burger at the track meet

[Philly]

Probably some Cube Steaks, Mashed Potatoes, and Corn on the Cob. Sounds good to me, and the family likes it.

[orange-n-brown 365]

taco salad here.. mine will be in a wrap can't wait!!

[caglewis]

ITALIAN RECIPES

BAKED ZITI - serves 4-6 [orig from Taste of Home, but with my own modifications]

6-8 oz uncooked ziti [small tube pasta]
1-1 1/2 c sm curd cottage cheese
1/2 c grated Parmesan/Romano cheese
1 1/2 - 2 c [6-8 oz] shredded mozzarella cheese [divided]
1 egg - lightly beaten
1 Tbsp dried parsley flakes
1 tsp dried oregano or Italian seasoning
1 tsp garlic powder
1 - 1 1/2 lbs ground chuck
1 Tbsp grill seasoning
1 med onion {chopped up finely with the pepper - OR
1 bell pepper {1 pkg frozen pepper stir fry mix, chopped
1 26-oz jar spaghetti sauce of your choice

Cook pasta to firm [about 3/4 time recommended on box] and drain.
In a large bowl, combine the cheeses [using only HALF the mozzarella], egg, and seasonings.
Stir in the drained pasta.

Meanwhile, in a skillet over med heat, brown ground chuck, and drain.
Add onion and pepper, cook til softened, add spaghetti sauce; stir to combine and heat through.
In a greased 9X9 or 11X7 baking dish [13X9 if using the larger amts],
spread half the meat sauce; top with all the pasta/cheese mixture; cover with remaining meat sauce; and sprinkle remaining mozzarella cheese over the top.
Bake, covered, at 375 degrees for 45 minutes; uncover and bake an additional 10-15 minutes til bubbly all over and browned on top.

This is very "lasagna-like" but takes only about half the time to put together. I love it, but it has too many carbs for me right now!


CHICKEN PARMESAN BITS - WITHOUT SAUCE - serves 4-6 [from Ohio State Grange]
6 boneless/skinless chicken half breasts cut in 2-3 strips lengthwise or chicken tenders [2-3 lbs]
1 c fine, dry bread crumbs
1/2 c grated Parmesan/Romano cheese
1 tsp seasoned salt
1 tsp garlic powder
1 tsp dried oregano or italian seasoning
1 tsp dried poultry seasoning
1 tsp dried dill weed
!/2 c melted butter/margarine

In a bag mix together bread crumbs, Parmesan cheese, and seasonings.
Roll chicken pieces in melted margarine and then shake, a few pieces at a time in the bag with the crumb mix.
Spray a lg metal baking pan with oil, place chicken pieces on it, spray again with oil, and bake at 400 degrees for 20 minutes, turning if needed, til well browned on all sides.


CHICKEN PARMESAN - WITH SAUCE serves 4-6 [from What's Cooking America]
6 boneless/skinless chicken half breasts cut in 2-3 strips lengthwise or chicken tenders [2-3 lbs]
1 egg beaten together with
1/4 c milk or water
1 c fine, dry bread crumbs
1/2 c grated Parmesan/Romano cheese
1 tsp seasoned salt
1 tsp garlic powder
1 tsp dried oregano or italian seasoning
1 tsp dried poultry seasoning
1 tsp dried dill weed
2 Tbsp oil
1 onion, finely chopped
1 15-oz can diced tomatoes, undrained
1 15-oz can tomato sauce
1 6-oz can tomato paste
1 tsp seasoned salt
1 tsp dried basil
1 Tbsp dried parsley flakes
8 oz shredded mozzarella cheese

In a bag mix together bread crumbs, Parmesan cheese, and seasonings.
Roll chicken pieces in egg; and then shake, a few pieces at a time, in the bag with the crumb mixture.
Cook til lightly browned in oil in a skillet; remove from skillet and drain on paper towels.
In the same skillet, saute the chopped onions til translucent.
Add all tomatoes and cook and stir, scraping up browned bits from the bottom, til boiling.
Pour 1/2 tomato mixture into a glass baking pan [9x9 - 13x9].
Add all the browned chicken pieces to the pan on top of the sauce.
Add mozzarella cheese over the chicken and top with remaining sauce.
Bake at 350 degrees for 30 minutes until bubbly all over.
Serve over pasta, noodles, or rice if desired.

As you can see, there are many similiarities here.

[BubbleGumTiger]

Turn the propane on...........

lite the grill..............

open a Bud Light............

marinate the steak in worcestershire sauce........

open another Bud Light................

garlic salt and pepper the steak........

lay steak on grill, 3 minutes each side and lay down in the hammock.....

grab another Bud Light and take steak off and serve to the wife and head to Buffalo Wild Wings for the evening........works every time.......

[caglewis]

lay steak on grill, 3 minutes each side

I'd really like my "steak" not to moo, get up and walk off, thanks.
Give mine a few minutes longer on the grill, please, before I eat it.

[orange-n-brown 365]

I agree if I cut it and I see any pink it goes back whether in a restaurant or at home... well done is well done

[caglewis]

And consuming that 6-pack takes you considerably longer than 6 lousy minutes, right?
TTT is obviously a very fast drinker or a very rare-meat eater! Which do you suppose?

[BubbleGumTiger]

TTT is obviously a very fast drinker or a very rare-meat eater! Which do you suppose?

Both, thank you.............