Sick of sandwiches for lunch? Try this wrap for a switch : )
Ingredients:
1/2 cup mayo (light if you like)
1 tsp. minced fresh tarragon*
2 tsp. lemon juice
1/2 tsp. freshly cracked black pepper
4 tortillas (try spinach or wheat)
2 cups shredded romaine lettuce
1 avocado, diced
1 small tomato chopped
4 slices bacon, cooked and chopped
2 cups shredded chicken (grilled or rotisserie works well)
*Fresh chopped basil or chives may be substituted for tarragon
Directions:
In a small bowl combine mayo, tarragon, lemon juice, and black pepper. In a large bowl toss together shredded lettuce, avocado, tomato, bacon and chicken. Add mayo mixture to the large bowl and toss to coat evenly. Place in wrap and enjoy!
Thursday, January 8, 2015
Honey Mustard Grilled Chicken
Yum yum this recipe is easy and delicious! I found it when I googled "healthy recipes".
Ingredients:
1/3 cup Dijon mustard
1/4 cup honey
2 tablespoons mayo (light mayo if you like)
1 teaspoon steak sauce (A-1) Worcestershire works too
4 skinless boneless chicken breast halves
Directions:
In a shallow bowl mix mustard, honey, mayo and steak sauce. Set aside some to use as baste when grilling. Dip the chicken in the sauce to coat. Place on grill and baste occasionally.
I cooked the chicken on my George Foreman and it was great! I'm sure you can bake the chicken too. Enjoy! (Even our CoCo liked this chicken!!)
Ingredients:
1/3 cup Dijon mustard
1/4 cup honey
2 tablespoons mayo (light mayo if you like)
1 teaspoon steak sauce (A-1) Worcestershire works too
4 skinless boneless chicken breast halves
Directions:
In a shallow bowl mix mustard, honey, mayo and steak sauce. Set aside some to use as baste when grilling. Dip the chicken in the sauce to coat. Place on grill and baste occasionally.
I cooked the chicken on my George Foreman and it was great! I'm sure you can bake the chicken too. Enjoy! (Even our CoCo liked this chicken!!)
Wednesday, September 17, 2014
Cookies for when you need 'em FAST!
Double Chocolate Chip Cookies
This post is for those times you wish you had a plate of yummy cookies to give to a friend but YIKES! you are empty handed. What to do what to do? Well all you need are the following ingredients, a big bowl, a whisk and ta-da you have cookies to share. Great for when in a pinch and want to give a treat to a sister you visit teach! ; )
1 pkg Betty Crocker Super Moist Milk Chocolate Cake mix
1/2 cup butter, softened
1 tsp vanilla
2 eggs
1 cup Hershey's milk chocolate chips
Mix half of the cake mix with the eggs, vanilla and butter. Stir remaining cake mix and chocolate chips. Bake at 350 for 10-12 min. on a non-greased cookie sheet. I just spoon it by globs onto the sheet. Enjoy! And if the chocolate is a bit too much, spread some vanilla frosting between two to make a to-die-for cookie sandwich Ba-BAM! Oh yes I did.
This post is for those times you wish you had a plate of yummy cookies to give to a friend but YIKES! you are empty handed. What to do what to do? Well all you need are the following ingredients, a big bowl, a whisk and ta-da you have cookies to share. Great for when in a pinch and want to give a treat to a sister you visit teach! ; )
1 pkg Betty Crocker Super Moist Milk Chocolate Cake mix
1/2 cup butter, softened
1 tsp vanilla
2 eggs
1 cup Hershey's milk chocolate chips
Mix half of the cake mix with the eggs, vanilla and butter. Stir remaining cake mix and chocolate chips. Bake at 350 for 10-12 min. on a non-greased cookie sheet. I just spoon it by globs onto the sheet. Enjoy! And if the chocolate is a bit too much, spread some vanilla frosting between two to make a to-die-for cookie sandwich Ba-BAM! Oh yes I did.
Tuesday, August 26, 2014
Cider Vinegar Chicken with Smashed Potatoes
2 lbs. small red-skinned potatoes
6 tbs. extra virgin olive oil (EVOO)
4 6-ounce boneless, skinless chicken breast halves
2 medium yellow onions thinly sliced
2 tbs. fresh thyme leaves, from 4 sprigs leaves stripped and chopped
3 tbs. honey
3 large garlic cloves, chopped
1/2 cup apple cider vinegar
2 cups chicken stock or broth
1/2 cup half- and- half or cream
3 tbs. butter cut into pieces
How to prepare:
Cut the potatoes in half and place in a pot, then cover with water. Cover the pot with a lid and bring the water to a boil. Salt the water and potatoes. Leave the lid off the pot and cook at a rolling boil until tender 10-15 mins.
Preheat a large skillet over medium-high heat. Add 2 tbs. of the EVOO. Season the chicken with salt and pepper and add to the hot skillet. Brown the chicken on both sides, 3 minutes per side. Remove the chicken place on a plate, covered with foil. Add another tablespoon of the EVOO, the onions, thyme, honey and the garlic. Season the onions with salt and pepper and cook, stirring frequently for 7-8 minutes. You want the onions to get really brown and caramelized. Add 1/2 cup of the cider vinegar and the stock. Turn up the heat to high and bring the liquids up to a simmer. Once at a simmer, return the chicken to the skillet. Cook the chicken in the sauce for about 10 minutes, flipping the chicken halfway through the cooking time. While the chicken is cooking prepare a salad and finish the smashed potatoes.
Drain the potatoes. Add the half- and-half and the butter to the potatoes and smash with a fork or potato masher to the desired consistency. Season the potatoes with salt and pepper.
***I used about 6 chicken tender loins from the bag I buy at Costco and it was fine ( I thawed the pieces during the day). Also I used only one medium sized onion instead of two. I bought a prepared salad Dole's summer time mix and added sugared walnuts and dried cranberries. This is a yummy to the tummy meal!!
2 lbs. small red-skinned potatoes
6 tbs. extra virgin olive oil (EVOO)
4 6-ounce boneless, skinless chicken breast halves
2 medium yellow onions thinly sliced
2 tbs. fresh thyme leaves, from 4 sprigs leaves stripped and chopped
3 tbs. honey
3 large garlic cloves, chopped
1/2 cup apple cider vinegar
2 cups chicken stock or broth
1/2 cup half- and- half or cream
3 tbs. butter cut into pieces
How to prepare:
Cut the potatoes in half and place in a pot, then cover with water. Cover the pot with a lid and bring the water to a boil. Salt the water and potatoes. Leave the lid off the pot and cook at a rolling boil until tender 10-15 mins.
Preheat a large skillet over medium-high heat. Add 2 tbs. of the EVOO. Season the chicken with salt and pepper and add to the hot skillet. Brown the chicken on both sides, 3 minutes per side. Remove the chicken place on a plate, covered with foil. Add another tablespoon of the EVOO, the onions, thyme, honey and the garlic. Season the onions with salt and pepper and cook, stirring frequently for 7-8 minutes. You want the onions to get really brown and caramelized. Add 1/2 cup of the cider vinegar and the stock. Turn up the heat to high and bring the liquids up to a simmer. Once at a simmer, return the chicken to the skillet. Cook the chicken in the sauce for about 10 minutes, flipping the chicken halfway through the cooking time. While the chicken is cooking prepare a salad and finish the smashed potatoes.
Drain the potatoes. Add the half- and-half and the butter to the potatoes and smash with a fork or potato masher to the desired consistency. Season the potatoes with salt and pepper.
***I used about 6 chicken tender loins from the bag I buy at Costco and it was fine ( I thawed the pieces during the day). Also I used only one medium sized onion instead of two. I bought a prepared salad Dole's summer time mix and added sugared walnuts and dried cranberries. This is a yummy to the tummy meal!!
Wednesday, April 16, 2014
April Entry : )
Slow Cooker (Crock Pot) Chicken & Rice:
Ingredients:
3 cans (10 3/4 oz each) condensed cream of chicken soup, undiluted
2 cups uncooked instant rice
1 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1/2 cup diced celery
Combine soup, rice & water in slow cooker. Add chicken; sprinkle with salt, pepper & paprika. Sprinkle celery over chicken. Cover; cook on low 6 to 8 hours or on high 3 to 4 hours. I serve mine with steamed broccoli a green salad and bread. Enjoy!
Ingredients:
3 cans (10 3/4 oz each) condensed cream of chicken soup, undiluted
2 cups uncooked instant rice
1 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1/2 cup diced celery
Combine soup, rice & water in slow cooker. Add chicken; sprinkle with salt, pepper & paprika. Sprinkle celery over chicken. Cover; cook on low 6 to 8 hours or on high 3 to 4 hours. I serve mine with steamed broccoli a green salad and bread. Enjoy!
Thursday, March 27, 2014
No Peek Beef Tips
Ingredients:
2 lb - beef tenderloin tips, stew meat, chuck roast or chuck eye, cubed
1 - 10.5 oz can cream of mushroom soup
1 – 0.87 packet brown gravy mix
1 - 1.25 packet Lipton dry onion soup mix
1 – 4 oz can mushrooms
1 - cup water
Directions:
Add cubed meat to a 9 x 13 inch pan.
In a large bowl mix the remaining ingredients together and pour over the meat.
Add mushrooms and stir to coat. Cover with foil and bake at 300 degrees for 2 1/2 - 3 Hours.
Do not remove foil until done.
Serve over rice, mashed potatoes or egg noodles.
Servings: 6 - 8
This tastes a lot like Beef Strognaff, but it's so easy to do that I'll probably stick with doing it this way and I like the flavor a bit more too. But next time I'll double the sauce mix just because I love me some sauce. The only difficult thing about this is remembering to put it in early enough because it take 2 1/2-3 hours to cook. It made my house smell good for those 3 hours though! I served it with broccoli and strawberries.
2 lb - beef tenderloin tips, stew meat, chuck roast or chuck eye, cubed
1 - 10.5 oz can cream of mushroom soup
1 – 0.87 packet brown gravy mix
1 - 1.25 packet Lipton dry onion soup mix
1 – 4 oz can mushrooms
1 - cup water
Directions:
Add cubed meat to a 9 x 13 inch pan.
In a large bowl mix the remaining ingredients together and pour over the meat.
Add mushrooms and stir to coat. Cover with foil and bake at 300 degrees for 2 1/2 - 3 Hours.
Do not remove foil until done.
Serve over rice, mashed potatoes or egg noodles.
Servings: 6 - 8
This tastes a lot like Beef Strognaff, but it's so easy to do that I'll probably stick with doing it this way and I like the flavor a bit more too. But next time I'll double the sauce mix just because I love me some sauce. The only difficult thing about this is remembering to put it in early enough because it take 2 1/2-3 hours to cook. It made my house smell good for those 3 hours though! I served it with broccoli and strawberries.
Juicy Parmesan Crusted Chicken
I made this recipe for dinner last Sunday and it is gooood! Made mashed potatoes with cream of chicken soup gravy, steamed veggies and to BA-BAM the whole meal baked a box of Red Lobster biscuits. Oh eeeeyeah those are the real deal, just like the restaurant serves mmmm! (You can purchase a box at your local Walmart.)
Juicy Parmesan Crusted Chicken
1/2 cup Best Foods real mayonnaise
1/4 cup grated parmesan cheese
4 boneless skinless chicken breasts-I used 8 pieces of chicken tenders that I buy from Costco
4 tsp. Italian seasoned bread crumbs (I use the Winco brand)
Combine mayonnaise with cheese. Arrange chicken on baking sheet lined with foil. Top with mayonnaise mixture, sprinkle with bread crumbs. Bake 20 mins. at 425 degrees. Easy peasy!
Juicy Parmesan Crusted Chicken
1/2 cup Best Foods real mayonnaise
1/4 cup grated parmesan cheese
4 boneless skinless chicken breasts-I used 8 pieces of chicken tenders that I buy from Costco
4 tsp. Italian seasoned bread crumbs (I use the Winco brand)
Combine mayonnaise with cheese. Arrange chicken on baking sheet lined with foil. Top with mayonnaise mixture, sprinkle with bread crumbs. Bake 20 mins. at 425 degrees. Easy peasy!
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