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[moreluck]

Penne With Asparagus, Ham, and Basil (Weight Watchers)

Only 6 WW points for 1 3/4 cups serving!

SERVES 4

• 2 cups penne
• 2 teaspoons olive oil
• 1 large tomato, coarsely chopped
• 3 garlic cloves, thinly sliced
• 1/4 teaspoon red pepper flakes
• 1 lb asparagus, trimmed to 2 inch lengths
• 1 cup chicken broth
• 1 tablespoon lemon juice
• 1/2 lb ham, cubed
• 1/4 cup fresh basil, chopped
• 3 tablespoons parmesan cheese, grated

1. Prepare the pasta according to the package directions.
2. Meanwhile, heat the oil in a large nonstick pan, over medium-high heat. Add the tomato, garlic, and red pepper flakes; cook stirring occasionally until the tomato is softened, about 5 minutes. Add the asparagus, broth and lemon juice; bring to a boil. Reduce heat and simmer until the asparagus is tender, about 3 minutes longer.
3. Add the pasta, ham, basil and parmesan to the pan; toss to combine.

 

[moreluck]

Brown Derby's Original Cobb Salad


1/2 head of lettuce
1/2 bunch watercress
1 small bunch chicory
1/2 head romaine
2 medium tomatoes, peeled
2 breasts of boiled roasting chicken
6 strips crisp bacon
1 avocado
3 hard−cooked eggs
2 tablespoons chopped chives
1/2 cup crumbled imported Roquefort cheese
1 cup Brown Derby Old−Fashioned French Dressing (See recipe, below)

Cut finely lettuce, watercress, chicory and romaine and arrange in salad
Bowl. Cut tomatoes in half, remove seeds, dice finely, and arrange over
Top of chopped greens. Dice breasts of chicken and arrange over top of
Chopped greens. Chop bacon finely and sprinkle over the salad. Cut avocado
In small pieces and arrange around the edge of the salad. Decorate the
Salad by sprinkling over the top the chopped eggs, chopped chives, and
Grated cheese. Just before serving mix the salad thoroughly
With French Dressing.

Yield: Serves 4 to 6
Brown Derby Old−Fashioned French Dressing
1 cup water
1 cup red wine vinegar
1 teaspoon sugar
Juice of 1/2 lemon
2 1/2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon English mustard
1 clove garlic, chopped
1 cup olive oil
3 cups salad (vegetable) oil
Blend together all ingredients except oils. Then add olive and salad oils
And mix well again. Chill. Shake before serving. Makes about 1 1/2 quarts.
This dressing keeps well in the refrigerator. Can be made and stored in a 2−quart Mason jar.

 

[moreluck]

Broccoli Chicken Casserole

Ingredients

• 1-1/2 cups water
• 1 package (6 ounces) chicken stuffing mix
• 2 cups cubed cooked chicken
• 1 cup frozen broccoli florets, thawed
• 1 can (10-3/4 ounces) condensed broccoli cheese soup, undiluted
• 1 cup (4 ounces) shredded cheddar cheese

Directions

• In a small saucepan, bring water to a boil. Stir in stuffing mix.Remove from the heat; cover and let stand for 5 minutes.
• Meanwhile, layer chicken and broccoli in a greased 11-in. X 7-in.Baking dish. Top with soup. Fluff stuffing with a fork; spoon over Soup. Sprinkle with cheese.
• Bake, uncovered, at 350° for 30-35 minutes or until heatedThrough. Yield: 6 servings.

Nutrition Facts: 1 serving (1-1/3 cups) equals 315 calories, 13 g fat (6 g saturated fat), 66 mg cholesterol, 1,025 mg sodium, 25 g carbohydrate, 2 g fiber, 23 g protein.

 

[moreluck]

Buttermilk Fried Chicken with Gravy


1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1 cup buttermilk
1 cup all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon pepper
Oil for frying


GRAVY:
3 tablespoons all-purpose flour
1 cup milk
1-1/2 to 2 cups water
Salt and pepper to taste

Directions

Place chicken in a large shallow dish. Pour buttermilk over; cover and refrigerate for 1 hour.
Combine the flour, salt and pepper in a large resealable plastic bag. Drain chicken pieces; add to flour mixture, one at a time, and shake to coat. Shake off excess; let stand on waxed paper for 15 minutes before frying.

Heat 1/8 to 1/4 in. Of oil in a large skillet; fry chicken until browned on all sides. Cover and simmer, turning occasionally, for 40-45 minutes, or until juices run clear and chicken is tender. Uncover and cook 5 minutes longer. Remove chicken; drain on paper towels and keep warm.

Drain all but 1/4 cup drippings from skillet; stir in flour until blended. Gradually add milk, then 1-1/2 cups water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add remaining water if needed. Season with salt and pepper. Serve with chicken. Yield: 6 servings.

 

[moreluck]

Pepper Steak

Ingredients:

2 pounds beef sirloin, cut into 2 inch strips
Garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 can (14.5 ounce size) stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt

Directions:
Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.

Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.

Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

 

[moreluck]

Easy Hash Brown Casserole

2 lbs. Frozen hash browns (the cubed ones)
1/4 cup melted butter
1 pint half & half
1/2 cup milk
1 tsp. Salt
1/3 cup grated parmesan cheese
I had some leftover shredded 6-cheese Italian blend (1/3 cup)

Melt butter and mix with milk, half & half and salt.
Spread out the hashbrowns in a greased 9x13 pan.
Pour the liquid mixture ovenly over the hash browns.
Sprinkle the parmesan cheese on top and the other cheese too.
Bake covered with foil at 350 for 30 mins & then uncover and bake 30 mins. More.
Will be brown & bubbly.

 

[moreluck]

Uptown Tuna Casserole Recipe (Rachael Ray)



SERVES 4

• 1/2 lb extra-wide egg noodles
• Salt
• 1 tablespoon extra-virgin olive oil, Extra Virgin Olive Oil
• 3 tablespoons butter
• 1/4 lb button mushroom, thinly sliced
• 2 leeks, thinly sliced, washed and dried
• 3-4 garlic cloves, finely chopped
• 3 tablespoons flour
• 1/2 cup dry white wine
• 1 1/2-2 cups whole milk or half-and-half or cream
• 1 tablespoon Dijon mustard
• Black pepper
• 1/2 cup frozen baby peas (optional)
• 1/4 cup fresh tarragon leaves, loosely packed, chopped
• 3 (8 ounce) cans tuna in olive oil, drained and flaked
• 6 ounces gruyere cheese, shredded, about 1 1/2 cups
• 2 tablespoons finely chopped chives or parsley

1. Bring a large pot of water to a boil for noodles. Salt boiling water and cook noodles to al dente.
2. While water comes to a boil, place oven rack in center of oven and turn on broiler. Heat a large skillet over medium heat with EVOO, a turn of the pan, and butter. When butter melts into oil, add mushrooms and sauté 5 minutes. Then add leeks and garlic and allow leeks to wilt, 5-6 minutes. Sprinkle flour over leeks and mushrooms and stir 1 minute. Then whisk in wine for half a minute, then whisk in milk and half and half or cream and simmer a couple of minute to thicken and reduce sauce. Then stir in Dijon mustard and season sauce with salt and pepper, to taste. Stir in peas, tarragon and tuna, then return sauce to bubble and turn off heat. Add cooked noodles to sauce, transfer to a casserole and top with Gruyere cheese. Pop casserole in oven and broil until bubbly and brown, 3-4 minutes. Garnish with chives or parsley and serve immediately.

 

[moreluck]

Maui Onion Rings

Ingredients:

1 1/4 cup flour
12 ounces Killians red -- or other ale
1 tablespoon cornstarch
3 Maui onions
Salt
Oil -- for deep frying

Directions:
Combine flour, cornstarch and salt and pepper to taste in large bowl. Whisk in ale until smooth.

Cut onions into 1/4- to 1/3-inch-thick slices. Heat oil in deep fryer to 400 degrees friend. Coat onion rings with batter.

Gently add to hot oil without crowding pan and cook until golden brown. Remove with slotted spoon and drain on paper towels.

 

[moreluck]

Chicken Manicotti Alfredo

SERVES 7 , 14 stuffed manicottis </SPAN>

• 1 (14 1/2 ounce) jar Alfredo sauce
• 1 1/2 cups water
• 1 teaspoon garlic powder
• 1 lb chicken breast tenders, raw and unbreaded
• 1 tablespoon Italian seasoning
• 1 (8 ounce) box manicotti pasta, uncooked
• 2 cups mozzarella cheese, shredded (8oz)

Optional ingredients

• 1 chopped tomato
• 1/3 cup basil pesto

1. 1) Heat oven to 375. In medium bowl, mix pasta sauce, water, and garlic powder. In ungreased 13x9-inch baking dish, spread about one-third (1 cup) of the pasta sauce mixture.
2. 2) If there are not 14 chicken tenders in your package, cut the larger tenders in half until you get 14 total (because there are 14 manicotti shells to stuff). Sprinkle the Italian seasonings over the raw shicken tenders. Stuff the chicken tenders into the uncooked manicotti shells. Place shells on pasta sauce mixture in baking dish. Pour remaining pasta sauce mixture evenly over shells, covering completely.
3. 3) Cover with foil. Bake 45 to 50 minutes. Sprinkle with cheese (and extra Italian seasonings if desired). Bake uncovered 2 to 4 minutes longer until cheese is melted.
4. Optional: Top with tomato and pesto before serving.

 

[moreluck]

Hungarian Goulash

6-8 ServingsPrep: 15 min. Cook: 8 hours

Ingredients

• 2 pounds beef top round steak, cut into 1-inch cubes
• 1 cup chopped onion
• 2 tablespoons all-purpose flour
• 1-1/2 teaspoons paprika
• 1 teaspoon garlic salt
• 1/2 teaspoon pepper
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 bay leaf
• 1 cup (8 ounces) sour cream
• Hot cooked noodles
• Minced fresh parsley, optional

Directions

• Place beef and onion in a 3-qt. Slow cooker. Combine the flour,Paprika, garlic salt and pepper; sprinkle over beef and stir to Coat. Stir in tomatoes. Add bay leaf. Cover and cook on low for 8-10 Hours or until meat is tender.
• Discard bay leaf. Just before serving, stir in sour cream; heatThrough. Serve with noodles. Sprinkle with parsley if desired. Yield: 6-8 servings.

 

[moreluck]

Jan's Roasted Chicken


Yummy roasted chicken recipe from Southern Living.

• 1 whole chicken
• 3 tablespoons olive oil, divided
• 3 garlic cloves
• 1 teaspoon salt
• 1 tablespoon fresh coarse ground black pepper
• 3 sprigs fresh rosemary
• 1 lemon, quartered

1. Rub chicken and cavities with 2 tablespoons olive oil, garlic cloves, salt, and pepper.
2. Tuck chicken wings under; tie legs together with string, if desired. Pour remaining 1 tablespoon oil into a large cast-iron skillet; place chicken, breast side up, in skillet.
3. Place 1 rosemary sprig and 2 lemon quarters into neck cavity of chicken; repeat in lower cavity. Place remaining rosemary sprig underneath skin.
4. Bake at 450° for 30 minutes; reduce heat to 350°, and bake 1 hour. Serve with Jan's Roasted Potatoes.

 

[moreluck]

Sunday Night Brisket

4½ hours | 1 hour prep

SERVES 8

• 1 (4-5 lb) first-cut beef brisket
• Salt
• Fresh ground black pepper
• 2 tablespoons olive oil
• 4 leeks, white and light green parts only, cleaned and thinly sliced
• 4 carrots, peeled and sliced
• 16 garlic cloves, peeled
• 1 cup dry red wine
• 1 tablespoon tomato paste
• 1 tablespoon finely chopped fresh thyme (or 1 t. Dried)
• 2 tablespoons finely chopped fresh parsley, for garnish

1. Preheat oven to 325°.
2. Dry brisket well; season with salt and pepper on both sides.
3. In a large, heavy roasting pan that will fit the brisket and vegetables, heat the oil over medium-high heat.
4. Brown the brisket for about 4 minutes per side, or until nicely browned (this will assure the sauce has a rich color and flavor).
5. Sprinkle the leeks, carrots, and garlic over; add the wine, tomato paste, and thyme and stir around the meat to combine.
6. Bring to a boil; season with salt and pepper.
7. Cover and braise in the oven for 2 1/2 to 3 1/2 hours, or until fork tender.
8. Transfer the meat to a carving platter and slice against the grain.
9. Place the meat in overlapping slices in a deep serving dish.
10. Place the pan over med-high heat and cook the sauce to reduce for 3-5 minutes, or until slightly thickened.
11. Taste and adjust seasonings; pour the sauce over the meat; garnish with parsley and serve.

 

[moreluck]

Super Easy Blender Salsa

A fast and super easy salsa recipe with minimal chopping required. Go ahead and embellish it however you like.

Ingredients

• 1 can diced tomatoes 28 oz.
• 1 can green Chiles or 2 finely chopped jalapenos
• 1/2 bunch fresh cilantro chopped
• 1 juice of one lime
• 1/2 tsp. Garlic salt or to taste
• 1 tsp. Sugar or to taste
• 1 tsp. Red wine vinegar or to taste

Preparation


Put all ingredients in blender or food processor. Pulse to desired consistency.

 

[moreluck]

Panera Bread French Onion Soup

Ingredients:

1/4 cup sweet cream butter
8 cups sliced yellow onions
2 cans (14-ounce size) beef broth
3/4 cup chicken broth
3 tablespoons all-purpose flour
1 1/2 cup water
1 tablespoon ketchup
1 1/2 teaspoon ground black pepper
1 1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
Couple drops Tabasco pepper sauce
***Garnish***
Croutons
Shaved Asiago cheese

Directions:
Melt butter in a large saucepan over medium heat. When the butter is melted, add sliced onions and saute for 15 to 20 minutes, stirring often, until onions turn brown.

Add remaining ingredients (but not the garnish) to the pan and stir to combine. Heat soup until it's boiling, then reduce heat and simmer uncovered for 20 minutes.

Make croutons for the top of the soup by slicing foccacia bread (or any bread you may have) into 3/4-inch thick slices. Butter both sides of those slices, then cut the slices into bite-size cubes.

Bake the bread in a 425 degrees friend oven for 15 minutes or until crispy. Shave some Asiago cheese by simply dragging a potato peeler over the edge of a wedge of Asiago.

Serve the soup super hot with a handful of croutons floating on top followed by a couple tablespoons of shaved Asiago cheese.

 

[moreluck]

Farfalle & Chicken

What You Need!


3 cups farfalle (bow-tie pasta), uncooked


1 cup baby carrots, diagonally sliced


1 cup frozen peas


1 lb. Boneless skinless chicken breasts, cut into thin strips


1 onion, thinly sliced


1/4 cup KRAFT Tuscan House Italian Dressing and Marinade


1 can (14 oz.) fat-free reduced-sodium chicken broth


1/4 cup chopped fresh basil


1/2 cup KRAFT Finely Shredded Italian* Five Cheese Blend



Make It!




COOK pasta in large saucepan as directed on package, adding carrots and peas to boiling water the last 3 min.
MEANWHILE, cook and stir chicken in large nonstick skillet 3 to 4 min. Or until no longer pink. Remove from skillet; cover to keep warm. Add onions and dressing to skillet; cook 5 min. Or until onions are crisp-tender, stirring frequently. Return chicken to skillet. Stir in broth. Bring to boil; simmer on medium-low heat 3 min. Or until chicken is done, stirring occasionally.
DRAIN pasta mixture. Add to

 

[moreluck]

Oven Fried Chicken

6 chicken thighs, skinless

Coating:

Corn flakes crumbs (large box of corn flakes, ground fine)
Thyme
Rosemary
Garlic powder
Salt & pepper
Paprika
Cayenne pepper
I use all of these...

I use bone in thighs. Remove the skin and excess fat. Dry the pieces and dip into milk and then into the crumb mixture. Place on a foil lined cookie sheet sprayed with Pam. When all pieces are in pan, spray the top of them with Pam.

Bake in a preheated 400 degree oven for about 40 mins.....less if boneless.

It tastes crispy without being fattening like KFC.

 

[moreluck]

Gooseberry Patch's Chicken Italiano


SERVES 4

• 4 chicken breasts, skinless and boneless
• 8 ounces Italian salad dressing, reduced-fat
• 2 cups breadcrumbs
• 2 tablespoons Italian seasoning
• 1 tablespoon parmesan cheese, grated
• 1 tablespoon dried parsley
• 1 garlic clove, finely minced

1. Place chicken in a large plastic ziploc bag. Pour salad dressing over chicken; seal bag and refrigerate overnight. Combine bread crumbs with remaining ingredients in a shallow bowl. Shake excess dressing off chicken; roll in bread crumb mixture. Arrange chicken in a baking pan sprayed with non-stick vegetable spray. Bake, uncovered, at 350 degrees for 45 minutes, or until juices run clear when pierced.

 

[moreluck]

Rachel Ray's Double-Stuffed Chicken Breasts


SERVES 4

• 1/2 cup small shell pasta
• 1/2 cup shredded mozzarella cheese
• 1/2 cup ricotta cheese
• 1/2 cup grated parmesan cheese
• 1/2 cup coarsely chopped flat leaf parsley
• 2 large eggs
• 2/3 cup breadcrumbs
• 4 eight to ten ounce chicken breasts
• 3 cups marinara sauce

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
2. Cook pasta in boiling salted water for 4 minutes, then drain and rinse.
3. Add all cheeses and 1/4 cup parsley to pasta; add salt.
4. Beat eggs in bowl.
5. Stuff pasta/cheese mixture under the skin of each chicken breast, then dip in eggs, then roll in breadcrumbs.
6. Place in pan skin side up, bake 50 minutes.
7. Heat marinara sauce in saucepan.
8. Serve chicken on bed of sauce and topped with parsley.

 

[moreluck]

Cote D'Azur Crab Salad Sandwich

Ingredients:

16 ounces cooked crabmeat
2/3 cup radishes, sliced*
4 tablespoons mayonnaise
2 teaspoons lemon juice
1 teaspoon dried mustard
3/4 teaspoon sea salt
1/2 teaspoon coarse ground black pepper
4 hard rolls, such as Kaiser or Portuguese
1/4 head butter lettuce

Directions:
* Crisp radishes were used for a bit of crunch and spiciness. You can also use chopped fennel, celery, thinly sliced fresh apple, or matchsticks of jicama as alternatives.

Gently stir the crabmeat, radishes, mayonnaise, lemon juice, mustard, sea salt, and black pepper together.

Split the rolls. Evenly divide the crabmeat mixture and lettuce leaves among the sandwiches. Wrap and keep chilled and serve the sandwiches within 2 hours.

 

[moreluck]

Ruth's Chris Steak House Creamed Spinach

Ingredients:

1 package (10-ounce size) frozen chopped spinach
2 tablespoons butter
1 1/2 tablespoon flour
1/2 cup heavy cream
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon nutmeg
1/8 teaspoon cayenne pepper

Directions:
Cook spinach following directions on package. Drain and squeeze all liquid from spinach when it's done.

Melt butter in saucepan over medium heat. Be careful not to burn it. Add flour to melted butter and stir until smooth.

Add cream and heat 2 to 3 minutes or until sauce thickens. Stir constantly so that sauce does not burn.

Add spinach, salt, pepper, nutmeg and cayenne. Cook for 2 to 4 minutes, stirring often. Serve hot.