Tuesday, November 17, 2009
1 bag (12 oz)frozen mixed vegetables
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper
1 1/4 cups fat-free (skim) milk
1/2 cup finely chopped onion
1 can (10 3/4 oz) condensed 98% fat-free cream of chicken soup
1/4 cup fat-free sour cream
4 boneless skinless chicken breasts(1 1/4 lb),cooked,cut into bite-size pieces (about 4 cups)
1 Pillsbury refrigerated pie crust (from 15-oz box), softened as directed on box
1.Cook and drain vegetables as directed on bag.
2.Heat oven to 375°F. In 2-quart saucepan, mix flour, salt, poultry seasoning, pepper & milk with wire whisk until blended.Stir in onion.Cook over medium heat 4 to 6 minutes, stirring constantly, until thickened.
3.Stir in soup and sour cream. Add chicken and cooked vegetables; mix well. Cook, stirring frequently, until thoroughly heated. Pour into ungreased 2-quart round casserole. Unroll pie crust; place over hot filling. Seal edge and flute as desired. Cut slits in several places in crust.
4.Bake 35 to 40 minutes or until crust is golden brown and mixture is bubbly. Let stand 10 minutes before serving.
It was yummy! Not big on crust but this crust was light & flaky
Friday, November 13, 2009
First off I really didn't follow any recipe. I looked info. up online and there was info. that came with the bamboo sheet & spoon. Everything I have read has said short grain rice or sushi rice.
We made ours with crab,avocado, & cucumber. I thought they were yummy. A little to much vinegar though. I think once I get the rice down I will be good. I made two cups which is what was called for but sushi feels me up so I think 1 cup next time. You have to roll tight and cut with a wet knife. It really wasn't as hard as I thought it would be but I can see why they cost so much. To get it just right you don't put to much in it or it won't roll right. You can do it Lacey!!!
Saturday, November 7, 2009
3 tablespoons olive oil
1 pound shrimp, peeled & deveined
5 cloves garlic, minced
1 tablespoon white wine
1 pound linguine pasta
2 tomatoes, chopped
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 (6 ounce) package crumbled feta cheese
In a medium skillet over medium heat, heat 2 tablespoons olive oil. Cook shrimp, garlic and white wine for 5 minutes, or until shrimp is pink. Remove shrimp with slotted spoon and set aside.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
While pasta is cooking, cook tomatoes with remaining 1 tablespoon oil, oregano and basil over medium heat in wine mixture until tender, 10 minutes.
Toss hot pasta with shrimp, tomato sauce and feta. Feta will melt slightly. Serve.
Loved this one but the amount of pasta was a little much for 3 people. I added more white wine so there would be more sauce (about 1/2 cup) and added red pepper flakes. I only had 2 fresh tomatoes on hand so I added a can of tomatoes also. This is a keeper.
Sunday, November 1, 2009
Bare with me as my husband threw this together. There was no recipe he followed which is nothing new for him. It was yummy and this meal was pre new lifestyle. I have had a hard time finding him in the same room as me to get this. It was great!!
In large pot or double boiler place 2 well rounded tablespoons of butter, 2 smashed cloves of garlic, 3 cans/bottles of beer (your choice). Bring to boil. Once it is boiling add crab and boil for 15 to 20 min.
* Apparently we bought frozen precooked crab so this was just to let the juices soak in. No thawing needed.
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breasts, cut into strips
1 (1.27 ounce) packet fajita seasoning
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 poblano pepper, cut into thin strips
1 large onion, cut into thin strips
1 (14.5 ounce) can fire roasted diced tomatoes
1 (15 ounce) can seasoned black beans
1 (14 ounce) can chicken broth
1 dash hot sauce
salt and pepper to taste
1. Heat oil in a large soup pot over medium heat. Place chicken in the hot oil; cook, stirring only occasionally, until brown, about 10 minutes. Sprinkle fajita seasoning over the browned chicken and stir well to coat. Add the red and green bell pepper, poblano pepper, and onion to the seasoned chicken. Stir and cook over medium heat until the vegetables are soft, about 10 minutes.
2. Pour the fire roasted tomatoes, black beans, and chicken broth into the pot with the chicken and vegetables. Bring the soup to a boil over high heat, then reduce the heat to medium-low, and simmer uncovered for 30 minutes, stirring occasionally.
3. Season the soup with hot sauce, salt, and pepper to taste before serving.
I was nervous at first about the taste but after I let it simmer it was great. With the chicken we can get here it came in 1 & 1/2 lb. package so I doubled the chicken broth & black beans. We also can not get the poblano pepper here so I did jalapenos and some red chile. I also didn't do green pepper as we seem to just really enjoy the red pepper. As always I boiled the chicken till it was cooked then put it in the pan with less oil and went from there.