1 green bell pepper
1 red bell pepper
4 boneless chicken breast halve
2 tsp vegetable oil, divided
1 garlic clove, pressed
1 pkg Lipton onion soup mix
1/2 c water
1/2 c salsa
flour tortillas, warmed
Cut bell peppers and chicken into strips. Add 1 tsp of oil to frying pan and stir fry chicken for 3-4 minutes until chicken is no longer pink. Remove and set aside. Add remaining oil and peppers and garlic. Stir fry for 1-2 minutes. Add chicken, onion soup mix, water and salsa to pepper mixture. Cook and stir for 2-3 minutes or until heated through. Serve on warm tortillas with desired toppings.
Thursday, January 21, 2010
Maple-Soy glazed Salmon
2 c soy sauce
1/4 c sweet soy sauce
1/2 c maple syrup
1 Tbsp ginger
4 Tbsp garlic
1/2 lb salmon fillets
Pour over salmon fillets and let stand for 20 min. Grill on flesh side for 3 min.
1/4 c sweet soy sauce
1/2 c maple syrup
1 Tbsp ginger
4 Tbsp garlic
1/2 lb salmon fillets
Pour over salmon fillets and let stand for 20 min. Grill on flesh side for 3 min.
Cayenne Chicken with Avocado Salsa from Melissa
1/4 tsp cayenne pepper, salt, and black pepper
4 chicken breasts
2 Tbsp olive oil
1/2 red onion- diced
2 Tbsp fresh lime juice
1 avocado cut into chunks
Rub chicken lightly with pepper mixture. Fry in the oil.
Combine onion and lime juice and set aside. Right before serving fold in avocado chunks and put on top of cooked chicken.
4 chicken breasts
2 Tbsp olive oil
1/2 red onion- diced
2 Tbsp fresh lime juice
1 avocado cut into chunks
Rub chicken lightly with pepper mixture. Fry in the oil.
Combine onion and lime juice and set aside. Right before serving fold in avocado chunks and put on top of cooked chicken.
Spicy Chicken
3 chicken breasts cooked and shredded
2- 10 oz green chile enchilada sauce
1 pint whipping cream
Combine in a crockpot or sauce pan. Simmer for at least 1 hour. Right before serving thicken with cornstarch. Serve over cooked rice. Top with grated cheese, onions, olives, green peppers, etc.
2- 10 oz green chile enchilada sauce
1 pint whipping cream
Combine in a crockpot or sauce pan. Simmer for at least 1 hour. Right before serving thicken with cornstarch. Serve over cooked rice. Top with grated cheese, onions, olives, green peppers, etc.
Poppeyseed Chicken
Mix in a 9x13 baking dish:
3/4 pint sour cream
1 can cream of chicken soup
1 can water
1 1/2 c rice
Mix together then put on top of chicken:
1 pkg ritz crackers- crushed
1 Tbsp poppy seeds
1 Tbsp butter, melted.
Bake at 375 for 45-60 min.
3/4 pint sour cream
1 can cream of chicken soup
1 can water
1 1/2 c rice
Mix together then put on top of chicken:
1 pkg ritz crackers- crushed
1 Tbsp poppy seeds
1 Tbsp butter, melted.
Bake at 375 for 45-60 min.
Fish Sticks
Mix in a large flat container:
1 c dry bread crumbs
1/4 c parmesean cheese
1/2 tsp garlic powder, black pepper, paprika
1/4 tsp salt
In another flat container:
1/2 c flour
In another container:
2 large eggs beaten
3-4 tilapia fish fillets cut into strips about 3in by 1 in
coat with flour, then egg, then bread crumbs. Place on oiled baking sheet and bake for 15 minutes at 450 degrees.
1 c dry bread crumbs
1/4 c parmesean cheese
1/2 tsp garlic powder, black pepper, paprika
1/4 tsp salt
In another flat container:
1/2 c flour
In another container:
2 large eggs beaten
3-4 tilapia fish fillets cut into strips about 3in by 1 in
coat with flour, then egg, then bread crumbs. Place on oiled baking sheet and bake for 15 minutes at 450 degrees.
Chicken crock pot pie
4-5 cups diced potatoes- raw
3-4 cups baby carrots- diced
4 boneless chicken breasts
1 tsp garlic salt
1 tsp black pepper
1 Tbsp dry onion
2 cans cream of chicken soup
1 1/2 cups frozen peas
1 pkg Pillsbury refrigerated biscuits
1 cup shredded cheese
Fill crock pot 2/3 full of veggies, layering potatoes and carrots. Place chicken on to p of veggies sprinkle with garlic, pepper and dry onion. Spread cream of chicken soup on top. Cook on high 4-5 hours or low 6-8 hours. Shred the chicken stir in peas, replace lid and heat 20 minutes.
Bake biscuits according to package instructions. Break in half and spoon chicken mix on top. Sprinkle with shredded cheese and serve.
3-4 cups baby carrots- diced
4 boneless chicken breasts
1 tsp garlic salt
1 tsp black pepper
1 Tbsp dry onion
2 cans cream of chicken soup
1 1/2 cups frozen peas
1 pkg Pillsbury refrigerated biscuits
1 cup shredded cheese
Fill crock pot 2/3 full of veggies, layering potatoes and carrots. Place chicken on to p of veggies sprinkle with garlic, pepper and dry onion. Spread cream of chicken soup on top. Cook on high 4-5 hours or low 6-8 hours. Shred the chicken stir in peas, replace lid and heat 20 minutes.
Bake biscuits according to package instructions. Break in half and spoon chicken mix on top. Sprinkle with shredded cheese and serve.
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