<p>SO after 20 yrs of marriage I need to figure out some new meals.</p>
<p>So to start it off in trading recipes…here’ a great easy one.</p>
<p>ROASTED CHICKEN</p>
<p>1 Roaster
Salt
Pepper
Butter
Garlic
Can of Soda</p>
<p>Take about 1 TBLSP of Butter or Margarine and melt on heavy oven duty skillet. Pat down chicken, season with spices, including the cavity…for crisper skin heavily salt it. Lightly brown chicken in skillet…about 5 minutes. Let pan cool to touch…open soda can (I use coke or Dr Pepper) And stand Bird up through the cavity…cook 15 minutes at 475, reduce to 375 and continue to cook for 35-45 minutes more…or put meat thermometer in thigh (that’s what I do)</p>
<p>Next day easy lefte over dinner</p>
<p>Go to Panerra and buy bread bowls</p>
<p>1 can cream of mushroom soup
1 can cream of chicken
1 can of sliced mushrooms in juice
1 box of long grain wild rice (store brand is fine)
Leftover chicken shredded into bite size pieces
1 can of milk
2 cans of water</p>
<p>Mix all together including seasoning packet, simmer covered for @ 20 min. pour into bread bowls. I like my cream soups to be more like a stew, if you want it to be thinner, add milk, not water, because the rice breaks down with more water.</p>
<p>Bulletandpima, I make a very similar chicken and rice dish. I usually add a couple of dash’s of hot sauce. What seasoning packet are you referring to?</p>
<p>This is an easy soup recipe. Chicken stock, turkey kielbasa, onions, cabbage, a couple of peeled potatoes, a little paprika, caraway seeds. Cut everything up and cook until veggies are tender.</p>
<p>Right now I’m making a pot roast with merlot, carrots, onions and tomato paste, thyme and bay leaf in the crock pot.</p>
<p>I like the soda can touch in your chicken recipe.</p>
<p>1 pork shoulder
1 large onion
1 bottle of beer
bbq sauce</p>
<p>sear pork shoulder on all sides
put a layer of onion on bottom of crock pot
add seared pork shoulder and beer
cover pork shoulder with bbq sauce and another layer of onion
cook 8-12 hours</p>
<p>This is a great pasta salad that can also be used as a meal! </p>
<p>D’Amico & Sons Turkey with Dried Cherrries Pasta Salad</p>
<p>1 lb rotini pasta
1 1/2 - 2 cups cooked, diced turkey breast ( I use Hormel pre-cooked)
1 cup dried cherries ( you can also use Sunmaid Goldens and Cherries)
1 medium yellow onion, diced
4 celery stalks, diced
1 cup whole toasted almonds (Heat almonds in oven or in large skillet on stovetop until lightly toasted)</p>
<p>Dressing:
1/4 cup powdered sugar
2 TBSP champagne vinegar (or white wine vinegar)
2 cups Mayo (not Miracle Whip)
2 TBSP cold water
2 TBSP poppy seeds
2 tsp salt
1/2 tsp black water</p>
<p>Cook pasta according to pkg directions. Drain, rinse with cold water and drain
again. Add diced ingredients,cherries and cooled almonds with pasta in lg. bowl.</p>
<p>Another recipe:
Artichoke and Sun-dried Tomato Chicken (Rachel Ray)
INGREDIENTS
a… 4 skinless, boneless chicken breast halves
b… salt and pepper to taste
c… 2 teaspoons olive oil
d… 1 (14.5 ounce) can diced tomatoes with green peppers and onions (I just used a tomato sauce since I don’t like chunks of tomatoes!) Next time I might try sauteeing fresh peppers and onions.
e… 1/4 cup sun-dried tomato pesto (I also added some chopped marinated sundried tomatoes…essential!!!) f… 1 (14 ounce) can artichoke hearts in water, drained and quartered </p>
<p>DIRECTIONS
1… Season both sides of chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook, turning once to brown each side. Remove chicken from pan, and set aside.
2… Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. Stir in pesto and artichokes, and return chicken to pan. Cover, and reduce heat to medium. Simmer for 5 to 10 minutes, or until chicken is cooked through.</p>
<p>I served this over whole wheat penne pasta…great flavor!</p>
<p>Take a fryer or any kind of chicken. If it’s a whole chicken, it should be cut into at least eight pieces – or 10. (Split each breast in half so they’re small pieces.) Roll each piece in melted margerine, then in flavored breadcrumbs. Bake at 375 for ~ one hour 15 minutes.</p>
<p>This is very easy and tasty. I make this a lot for dinner parties on the deck or for appetizers.</p>
<p>Easy Pesto Pizza</p>
<p>1 lg. Boboli crust
refrigerated pesto sauce, 1 container
chopped Kalamata olives
chopped sundried tomatoes
chopped artichoke hearts
thawed frozen or cooked fresh shrimp (could also use cooked chicken) (could also leave off for veggie)
Five Italian cheese, shredded</p>
<p>Spread pesto on crust. Sprinkle remaining ingredients on crust and place cheese on top. Grill or bake according to crust direction.</p>
<p>Cut in to triangles or small squares for appetizers.</p>
<p>I love chicken and rice, but honestly, all the fat and sodium with canned soups and milk doesn’t make for the healthiest eating. A traditional arroz con pollo is simple and made delicious by spices but cuts most of the fat:</p>
<p>-saute 1 large onion, 1 small green and 1 small red pepper in olive oil
-add 2 large cloves of finely chopped garlic when they have cooked down, stir another minute
-after 1 minute add 1 cup rice, continuing to stir for one minute
-add 1 cup white wine, 1 1/2 cups chicken broth, large pinch saffron threads, 1 tbs. thyme and red pepper flakes if you want it spicier and bring to boil
-add 2 boneless,skinless chicken breasts cut into large pieces
-cover and simmer for 20 mins or until done</p>
<p>I like to add green olives or peas for last 3 minutes.</p>
<p>Browsing Epicurious and the foodnetwork sites always yields ideas for me.</p>
<p>The soda can recipe reminds me of the Spanek vertical roasters which make the easiest chicken’s and turkeys. You just prop the bird on the roaster, season and stick it in the oven .No basting and perfect every time.</p>
<p>My family’s favorite meal which takes very little of my time. </p>
<p>I put 4 large frozen boneless, skinless chicken breasts in the crock pot. Thinly slice an onion on top. Add two small jars of button mushrooms. Pour one bottle of your favorite barbecue sauce over the top. Doctor with spices as you like (I add chives, parsley, garlic powder, tsp. sugar). Let cook all day. </p>
<p>About an hour before serving, I pour olive oil in a baking pan and add whatever spices I feel like (chives, parsley, garlic & onion powder, paprika, cilantro, tarragon, dill, etc.). Wash and cut new potatoes into bite-size pieces. Toss in oli/spices/herbs and bake in 350 degree oven for 20 min. Toss and bake 15 min. more. Toss and back for 10 min. more two times.</p>
<p>When I put the potatoes back in for the last time, I remove the chicken pieces and shred with a fork. If the barbecue sauce is too liquid, I add a bit of cornstarch dissolved in water.</p>
<p>I also make a wonderful lasagna using hot sausage instead of ground beef. If I follow the recipe on the lasagna box, I can make two (each 13 X 9 inches) – one to eat and one to freeze.</p>
<p>I also do “stir fries” every two weeks or so:</p>
<p>Chicken or beef or pork, sliced in ~ 1/2-inch X 1- or 2-inch strips
Onions. Always lots of sliced onions
Something green – broccoli, or asparagus, or zucchini, or even frozen peas
Something red or orange – sliced carrots or red pepper</p>
<p>I brown everything in a frying pan, then throw in some teryaki glaze, or an Indian curry sauce (all come in a jar and you don’t have to do anything). Serve over rice.</p>
<p>The challenge is figuring out what order to brown the things in, so you don’t have overcooked veggies and undercooked meat, or vice versa. </p>
<p>Very versatile. The thing that takes the longest is slicing everything.</p>
<p>Depending on what’s in the sauce, you can throw some slivered almonds or pine nuts and/or raisins on top.</p>
<p>Boneless chicken breasts
Sauce: Jar of unsweetened apricot preserves, thousand island dressing, Lipton onion soup mix – mix three ingredients in a bowl and throw on top of breasts</p>
<p>Mix three ingredients: Bottle of chile sauce, can of cranberry jelly, packet of Lipton onion soup mix. Spread on top of a 3-lb brisket. Cover pan with foil; bake at 350 for maybe three hours. Let cool; slice; put meat back in sauce, cover with foil again, and heat in oven for another 45 mins or so.</p>
<p>You can throw some baked potatoes in the oven with the brisket at some point.</p>
<p>Easy to make on a weekend day when you’re inspired to mix the three entire ingredients in the morning.</p>
<p>I have been a bit bored this winter with my regulars, so I see what looks good on the Foodnetwork and look up the recipes from their website.
Barefoot Contessa had a really good chicken salad recipe the other day. I like Giada, Rachel Ray and Ina…their styles are a lot like the way I like to cook.
Foodnetwork is one of my favorite websites because you can have your own recipe box
( with yours and their recipes ) I am not one to follow recipes for most of my cooking, but it is a handy tool.</p>
<p>3 boneless/skinless chicken breasts cooked and shread (place in bottom of dish)
Next layer 1 chopped onion
Nex add 4 diced garlic cloves (if you like)
Mix 2 cans cream of chicken soup (I try to find low sodium) with 16 ozs of fat free sour cream. Layer this on top.
1 package of Ritz Crackers (smashed) (also use low sodium) place on top of sour cream
Melt 1 stick butter or margerine and pour on top of crackers
Sprinkle poppy seads and ground pepper on top</p>
<p>Bake at 350 degrees about 45 minutes and serve over rice or pasta.</p>