I wasn’t sure I would really like this, but found it very satisfying even with all the cabbage.
Oriental Dressing:
6 Tbsp. honey
3 Tbsp. rice wine vinegar
1/2 cup fat-free mayonnaise
2 tsp. Grey Poupon Dijon mustard
1/2 tsp. sesame oil
Marinade:
2 Tbsp. vegetable oil
3 Tbsp. honey
3 Tbsp. rice vinegar
Grill seasoning
Salad:
2 boneless, skinless chicken breasts
4 cups chopped romaine lettuce
2 cups chopped red cabbage
2 cups chopped Napa cabbage
1/2 cup shredded carrot
1 bunch green onions, chopped
4 Tbsp. sliced almonds, toasted
1 cup crispy chow mein noodles
Blend together dressing ingredients. Put in refrigerator to chill. Cut chicken breasts into long strips. Combine oil, honey, and vinegar and coat chicken strips. Sprinkle liberally with grill seasoning. Refrigerate while chopping the vegetable. Combine lettuce, cabbages, and carrot in a large bowl. Spray a frying pan with Pam and heat to medium high. Saute chicken strips on both sides till browned and cooked through. Set aside. Sprinkle green onions on top of salad, then toasted almonds and chow mein noodles. Top with warm chicken strips. Serve dressing on the side.
This is a very tasty cashew chicken, in fact I find there is never enough sauce to fully enjoy it. I would recommend doubling the sauce if you want even more yumminess.
1/4 cup oil
4 cloves garlic, minced
1 lb. boneless chicken, thinly sliced
2 Tbsp. soy sauce
2 Tbsp. oyster sauce
2 Tbsp. sugar
3/4 to 1 tsp. white pepper
1 tsp. cornstarch, dissolved in a little water (optional)
1/2 c. roasted cashews
1 green onion, chopped
1/2 red bell pepper, diced
Slice chicken very thin. Heat a large skillet, then add the oil, garlic, chicken, sauces, sugar and white pepper. Turn the heat to high and reduce sauce until a glaze forms. Add corn starch and water mixture only if you prefer a richer looking sauce. Mix in cashews and then turn the mixture onto a serving dish. Garnish with green onion and bell pepper. Serve over rice.
*Acquired by Sarah Thompson
This is one of the tastiest soups I’ve had in a long time. Very hearty and filling. Perfect for these long winter days we’ve been experiencing.
1 lb. mild ground Italian sausage
1 onion, chopped
2 cloves garlic, minced
1 cup water
2 (13 3/4 oz.) cans beef broth
1/2 cup white wine or apple juice
3 carrots, sliced
1 (28oz) can crushed tomatoes
1 tsp. basil
1 tsp. oregano
1 cup sliced zucchini (optional)
4 Tbsp. parsley, chopped
1 green pepper, chopped
8 oz. cheese tortellini (refrigerated or frozen)
In large soup pot, brown sausage, onion and garlic. Drain excess fat if needed. Add water, broth, wine, carrots, tomatoes, basil, oregano, zucchini, parsley, and green pepper. Simmer for 30 minutes or longer. Add tortellini 5-10 minutes before serving and cook until tender, but not soggy. Garnish each serving with Parmesan cheese.
*Acquired by Janee Rasmussen
This is so yummy and creamy it’s one of my new favorites. I found that the chicken tastes fine even without dipping it in yogurt and broiling it. I didn’t think the yogurt really added much to it. Rubbing it in spices and cooking it in my Foreman Grill was much easier and saved time with clean up too.
3-4 boneless, skinless chicken breasts
1/2 cup plain yogurt (optional)
6 Tbsp butter
1 1/2 cups heavy cream
28oz. diced tomatoes
1 large onion, finely diced
4 cloves garlic, minced
2 inch chunk fresh ginger, minced
3 Tbsp Garam Masala*
cumin
ground coriander
1 Tbsp salt
1 Tbsp sugar
fresh cilantro
Season both sides of chicken breasts with several dashes of salt, cumin and coriander. Coat chicken breasts completely with plain yogurt. Set the chicken on a metal cooling rack placed over a foil-lined cookie sheet, and place about 10-12 inches below a broiler. Broil 5-7 minutes per side. Watch carefully to not overcook chicken, but it should have blackened parts when done. Remove from oven. Allow to cool a bit and chop into 1 inch chunks.
Finely dice onion. In a large skillet melt 2 Tbsp butter over medium-high heat. Sautee onions until slightly browned. Add minced garlic, minced ginger and 1 Tbsp salt.
Add 3 Tbsp Garam Masala and stir to incorporate. Add diced tomatoes in juices. Continue to cook and stir, scraping bottom of pan to deglaze it. Add 1 Tbsp sugar. Let simmer on medium heat for 5 minutes. Ask for forgiveness and add heavy cream. Stir in chopped chicken, and a handful of chopped fresh cilantro. Heat through. Serve over rice.
*Garam Masala is an Indian spice mix. You can find at most groceries stores including Walmart.
*Acquired by Jayne Ekins
This is an easy Indian side dish. It is a little spicy so go easy on the chili powder to make it milder. If you want the cauliflower to cook a little faster try blanching it beforehand. Put it into boiling water for 1 minute, then sautee as directed below.
1 head cauliflower
2 Tbsp canola oil
2 tsp mustard seeds
1 1/2 tsp red chili powder
salt
turmeric
Cut and wash the cauliflower. Heat oil in a pan and roast mustard seeds. Add the cauliflower and sautee until soft. Add a pinch of salt, a pinch of turmeric powder, and red chili powder and mix together. Cook for 10-15 minutes without cover.
*Acquired by Padma Suresh
This is some of the best Indian rice we’ve made… probably because it is authentic. This recipe makes a TON of rice. The only problem is when you try to half it, the puree doesn’t really work. I’ve found that making the puree and then freezing 1/2 of it to use another time works out great. Just don’t forget to continue to 1/2 everything else from that point on. It is pretty spicy so go lighter on the chilies if you prefer a milder rice.
5 cups basmati rice
salt
1 bunch cilantro
6 green Serrano chilies
3/4 of a head of garlic
1/4 cup water
6 carrots, roughly chopped
8oz. frozen pea
1 large onion, finely diced
4-5 while cloves
2-3 cinnamon sticks
canola oil
Rinse rice and let soak in water for 1/2 hour. Drain and follow package directions to cook rice with 1 tsp salt.
In a blender, puree washed cilantro leaves, chilies, garlic, and 1/4 cup water.
In a lare pan, heat 2 Tbsp oil and sautee carrots until crisp tender. Add frozen peas and a pinch of salt. Cook until heated through.
In a separate pan, heat 2 Tbsp oil and roast cinnamon sticks and cloves. Add diced onions and a pinch of salt and cook until translucent. Add the blended cilantro mix and cook over medium heat until water evaporates, leaving it a little dry. Add the cooked carrots and peas, and cook for 5 minutes. Add the cooked rice and cook for 10-12 minutes stirring now and then.
*Acquired by Padma Suresh
5 Servings
Prep: 13 min
Cook: 10 min
1 lb ground beef
1/2 cup taco sauce
6 cups bite-sized pieces lettuce
1 medium green bell pepper, cut into strips
2 medium tomatoes, cut into wedges
1/2 cup pitted ripe olives, drained
1 cup corn chips
1 cup shedded Cheddar cheese (4oz)
1/2 cup Thousand Island dressing
1. Cook beef in skillet over medium heat 8-10 minutes, stirring occasionally, until brown; drain. Stir in taco sauce. Cook 2-3 minutes, stirring occasionally, until heated.
2. Toss lettuce, bell pepper, tomatoes, olives and corn chips in large bowl. Spoon hot beef mixture over lettuce mixture; toss. Sprinkle with cheese. Serve immediately with dressing.
1 Serving: Cal 465; fat 32g; cholesterol 80mg; sodium 700mg; carb 12g; protein 25g
Betty Crocker’s Quick&Easy Cookbook
4 Servings
Prep: 10 min
Cook: 10 min
2 cups uncooked penne pasta (6oz)
1 Tbs olive or vegetable oil
1 medium onion, chopped (1/2 cup)
1 medium carrot, chopped (1/2 cup)
1 can (14.5oz) diced tomatoes with basil, garlic, and oregano, undrained
1 can (8oz) tomato sauce
1 small unpeeled zucchini, chopped (1 cup)
1 Tbs chopped fresh or 1/2 tsp dried basil leaves
2 Tbs chopped fresh parsely
1/4 cup shredded Parmesan cheese
1. Cook and drain pasta as directed on package.
2. While pasta is cooking, heat oil in 10 inch nonstick skillet over medium-high heat. Cook onion and carrot in oil 2-3 minutes, stirring occasionally, until crisp-tender. Stir in tomatoes and tomato sauce. Cook 5 minutes.
3. Stir in zucchini and basil; reduce heat to medium. Cook about 5 minutes, stirring occasionally until sauce is desired consistency. Stir in parsley. Serve over pasta. Sprinkle with cheese.
This is one of my all-time favorites. Plenty of vegetables so I feel like I am eating healthy, but a nice flavor and filling. Oh, and very fast and easy to make. Enjoy.
1 Serving: Cal 330; fat 6g; cholesterol 5mg; sodium 760mg; carb 62g; protein 12g.
Betty Crocker’s Quick&Easy Cookbook
Serves 4
Prep Time: 15 min
Total Time: 35 min
2 Tbs vegetable oil
12 oz shitake mushrooms (stems removed) caps thinly sliced
4 scallions, white and green parts separated and thinly sliced
1 garlic clove, minced
1 Tbs peeled and minced fresh ginger
coarse salt
2 cans (14.5oz) reduced-sodium chicken broth
1/2 package (4.4oz) soba (Japanese buckwheat noodles)
1 bunch flat-leaf spinach, torn
2 Tbs fresh lime juice
1 Tbs soy sauce
1. In a large saucepan, heat oil over medium. Add mushrooms, scallion whites, garlic, and ginger; season with salt. Cook, stirring occasionally until mushrooms are tender, 6 minutes.
2. Add broth and 3 cups water; bring to a boil. Add soba; reduce to a simmer, and cook 5 minutes. Add spinach; cook until just tender, about 1 minute. Add lime juice and soy sauce. Serve topped with scallion greens.
Per serv: 228 cal; 8 g fat; 11.7 g protien; 32.2 g carb; 2.4 g fiber
Everyday Food, Jan/Feb 2009
Ingredients:
2 cups all-purpose flour
1/4 cup and 2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup margarine
1 cup brown sugar
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
2 1/2 cups rolled oats
1 cup semisweet chocolate chips
Directions:
Preheat oven to 350 degrees F. Grease cookie sheets. Stir together the flour, cocoa, baking powder, baking soda, salt and cinnamon; set aside.
In a large bowl, cream together the margarine, brown sugar and white sugar. Beat in the eggs and vanilla. Stir in the dry ingredients using a wooden spoon. Mix in the oats and chocolate chips. Drop by tablespoons onto cookie sheets, leaving 2 inches between cookies.
Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Just the right amount of ooie and gooie. I used 1/2 the cinnamon because sometimes too much cinnamon ruins a cookie, and I didn’t grease the cookie sheets. No need for that. I also blended my oatmeal in my blender just to give it a little different texture than thick oatmeal. Very yummy.
From Allrecipes
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