Prep and cook time: 20 minutes
Ingredients:
1 package taco seasoning (do not use pre-seasoned chicken)
1-1/2 cups Thick-n-Chunky style salsa
1 can refrigerated pizza crust
1 cup grated Monterey Jack cheese
1 cup grated Velveeta cheese
Directions:
Preheat oven to 425 degrees. Unroll dough, place on pizza or baking pan, pressing dough until thin crust is formed to edge of pan. Bake crust for 8 minutes or until crust begins to brown. Brown chicken; mix in taco seasoning. Spread salsa on crust, followed by chicken and cheeses.
Return to oven, bake additional 7-12 minutes or until edges of crust are golden brown and cheese is melted.
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Baked Chicken Breast with Honey Mustard Sauce
Prep and cook time: 30 minutes
Ingredients:
4 boneless, skinless chicken breasts
1 ½ cups chicken broth
1 TBS fresh lemon juice
2 ½ TBS honey
2 TBS Dijon mustard
¼ cup sliced dried apricots
2 TBS coarsely chopped walnuts
1 TBS chopped parsley
4 bunches fresh spinach, stems removed and rinsed thoroughly
salt and pepper to taste
Directions:
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Ingredients:
4 boneless, skinless chicken breasts
1 ½ cups chicken broth
1 TBS fresh lemon juice
2 ½ TBS honey
2 TBS Dijon mustard
¼ cup sliced dried apricots
2 TBS coarsely chopped walnuts
1 TBS chopped parsley
4 bunches fresh spinach, stems removed and rinsed thoroughly
salt and pepper to taste
Directions:
Preheat oven to 375. Place chicken breasts in baking dish. Season with salt and pepper and cover. Bake for about 30 minutes or until done. While chicken is baking, bring salted water to a boil to cook spinach.
While water is coming to a boil, begin sauce. Combine broth, lemon juice, honey and mustard in a small saucepan. Whisk together and bring to a boil on high heat. Once it comes to a boil, simmer for about 20 minutes. This can be cooking while chicken is baking. You want it to be reduced to a little less than half the volume you start with. This will thicken and intensify the flavor.
Add apricots and cook on high for another 5 minutes. When sauce is done, add chopped walnuts, parsley, salt and pepper. Cook spinach for only 2 minutes at the most. Drain and press dry. Season with a little salt and pepper. Divide spinach between 4 plates. Slice chicken breast and place over bed of spinach. Spoon sauce over chicken and spinach.
While water is coming to a boil, begin sauce. Combine broth, lemon juice, honey and mustard in a small saucepan. Whisk together and bring to a boil on high heat. Once it comes to a boil, simmer for about 20 minutes. This can be cooking while chicken is baking. You want it to be reduced to a little less than half the volume you start with. This will thicken and intensify the flavor.
Add apricots and cook on high for another 5 minutes. When sauce is done, add chopped walnuts, parsley, salt and pepper. Cook spinach for only 2 minutes at the most. Drain and press dry. Season with a little salt and pepper. Divide spinach between 4 plates. Slice chicken breast and place over bed of spinach. Spoon sauce over chicken and spinach.
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Beef and Vegetable Stir Fry
Prep and cook time: 23 minutes
Ingredients:
1 beef bouillon cube
¼ cup hot water
3 tablespoons reduced-sodium soy sauce
2 tablespoons dry white wine or water
1 tablespoon cornstarch
¼ to ½ teaspoon ground ginger
¼ tablespoon vegetable oil
1 pound lean beef sirloin steak, cut into 2-inch strips
2 cloves garlic, finely chopped
2 tablespoons water
1 package (16 oz) frozen mixed vegetables
½ cup (about 3) 1-inch slices green onions
4 cups cooked brown rice
Directions:
Dissolve bouillon in ¼ cup water in a small bowl. Stir in soy sauce, wine, cornstarch, ginger and pepper. Heat vegetable oil in a large, nonstick skillet over medium-high heat. Add beef and garlic; cook, stirring constantly, for 3-4 minutes or until beef is no longer pink. Remove from skillet. Heat 2 tablespoons water in same skillet. Add vegetables; cook stirring occasionally, for 3 to 5 minutes or until vegetables are tender. Return beef to skillet; stir in bouillon mixture and green onions. Cook, stirring frequently for 2 to 3 minutes or until sauce is thickened. Serve over rice.
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Ingredients:
1 beef bouillon cube
¼ cup hot water
3 tablespoons reduced-sodium soy sauce
2 tablespoons dry white wine or water
1 tablespoon cornstarch
¼ to ½ teaspoon ground ginger
¼ tablespoon vegetable oil
1 pound lean beef sirloin steak, cut into 2-inch strips
2 cloves garlic, finely chopped
2 tablespoons water
1 package (16 oz) frozen mixed vegetables
½ cup (about 3) 1-inch slices green onions
4 cups cooked brown rice
Directions:
Dissolve bouillon in ¼ cup water in a small bowl. Stir in soy sauce, wine, cornstarch, ginger and pepper. Heat vegetable oil in a large, nonstick skillet over medium-high heat. Add beef and garlic; cook, stirring constantly, for 3-4 minutes or until beef is no longer pink. Remove from skillet. Heat 2 tablespoons water in same skillet. Add vegetables; cook stirring occasionally, for 3 to 5 minutes or until vegetables are tender. Return beef to skillet; stir in bouillon mixture and green onions. Cook, stirring frequently for 2 to 3 minutes or until sauce is thickened. Serve over rice.
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Baked Pasta In A Hurry
Prep and cook time: 30 minutes
Ingredients:
1 large jar chunky or thick spaghetti sauce
1-1/2 cups water
1 bag pasta (shells, bow-tie, etc.)
2 cups shredded Mozzarella cheese
Parmesan cheese
Directions:
Lightly coat large baking dish with Crisco to make clean up easy. Heat oven to 425. In a mixing bowl, stir sauce, water and pasta until well coated. Pour pasta and sauce into a baking dish.
Cover with foil and bake for 30 minutes. Top with shredded cheese, return to oven for 10 minutes. Sprinkle with Parmesan and serve.
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Ingredients:
1 large jar chunky or thick spaghetti sauce
1-1/2 cups water
1 bag pasta (shells, bow-tie, etc.)
2 cups shredded Mozzarella cheese
Parmesan cheese
Directions:
Lightly coat large baking dish with Crisco to make clean up easy. Heat oven to 425. In a mixing bowl, stir sauce, water and pasta until well coated. Pour pasta and sauce into a baking dish.
Cover with foil and bake for 30 minutes. Top with shredded cheese, return to oven for 10 minutes. Sprinkle with Parmesan and serve.
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Angel Hair Pasta with Lemon Sauce
Prep and cook time: 20 minutes
Ingredients:
1 pkg. (9 oz.) cooked diced chicken
1/3 cup butter, melted
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley (or 1 tsp. dried parsley)
¼ teaspoon marjoram
¼ teaspoon garlic powder
Directions:
Prepare pasta according to package directions. Toss pasta with remaining ingredients. Season with salt and ground black pepper
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Ingredients:
1 pkg. (9 oz.) cooked diced chicken
1/3 cup butter, melted
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley (or 1 tsp. dried parsley)
¼ teaspoon marjoram
¼ teaspoon garlic powder
Directions:
Prepare pasta according to package directions. Toss pasta with remaining ingredients. Season with salt and ground black pepper
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Sauteed Chicken Breasts with Mustard, Tarragon
Prep and cook time: 15 minutes
Ingredients:
1 medium onion cut in half and sliced medium thick
2 boneless, skinless chicken breasts cut into 1 inch pieces
5 medium cloves garlic, pressed
3 tbs. Dijon mustard
1/2 cup + 1 tbs. chicken broth
2 tsp. honey
1 tbs. chopped fresh tarragon
1 tbs. chopped fresh parsley
salt and white pepper to taste
Directions:
Heat 1 tbs. broth in a 10-12 inch stainless steel skillet. Healthy sauté onion in broth over medium heat for 2 minutes.
While onions are sautéing, cut chicken into pieces. Add chicken pieces and continue to sauté for another 3 minutes, stirring frequently to seal chicken on all sides. Add galic and continue to saute for another minute.
Add mustard, 1/2 cup broth and honey. Mix thoroughly and simmer uncovered for about 7-8 minutes on medium high heat stirring occasionally to cook chicken evenly. This will also reduce save. While chicken is cooking, chop herbs and add at end with salt and pepper to taste.
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Ingredients:
1 medium onion cut in half and sliced medium thick
2 boneless, skinless chicken breasts cut into 1 inch pieces
5 medium cloves garlic, pressed
3 tbs. Dijon mustard
1/2 cup + 1 tbs. chicken broth
2 tsp. honey
1 tbs. chopped fresh tarragon
1 tbs. chopped fresh parsley
salt and white pepper to taste
Directions:
Heat 1 tbs. broth in a 10-12 inch stainless steel skillet. Healthy sauté onion in broth over medium heat for 2 minutes.
While onions are sautéing, cut chicken into pieces. Add chicken pieces and continue to sauté for another 3 minutes, stirring frequently to seal chicken on all sides. Add galic and continue to saute for another minute.
Add mustard, 1/2 cup broth and honey. Mix thoroughly and simmer uncovered for about 7-8 minutes on medium high heat stirring occasionally to cook chicken evenly. This will also reduce save. While chicken is cooking, chop herbs and add at end with salt and pepper to taste.
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Asian Mushroom Saute
Prep and cook time: 15 minutes
Ingredients:
2 cups fresh shitake mushrooms, sliced thick
2 tbs. chicken or vegetable broth
1 tbs. minced fresh ginger
2 medium cloves garlic, chopped
1 cup coarsely chopped scallion
2 tbs. soy sauce
salt and white pepper to taste
Directions:
Prepare all ingredients by washing, slicing and chopping. Simmer ginger, garlic, mushrooms and scallions in broth for about 3 minutes on medium high heat. Season with soy sauce, salt and pepper.
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Ingredients:
2 cups fresh shitake mushrooms, sliced thick
2 tbs. chicken or vegetable broth
1 tbs. minced fresh ginger
2 medium cloves garlic, chopped
1 cup coarsely chopped scallion
2 tbs. soy sauce
salt and white pepper to taste
Directions:
Prepare all ingredients by washing, slicing and chopping. Simmer ginger, garlic, mushrooms and scallions in broth for about 3 minutes on medium high heat. Season with soy sauce, salt and pepper.
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Miso Soup
Prep and cook time: 10 minutes
Ingredients:
1/4 cup sliced dulse seaweed
5 cups hot water
1 tbs. minced, fresh ginger
5 oz. firm tofu, cut in 1/4 inch cubes
1/2 cup minced scallions
3 tbs. miso
1/4 tsp white pepper
salt to taste
Directions:
Heat 1 tbs water in a medium soup pot. Saute ginger in broth over medium low heat for about 1 minute stirring constantly. Add rest of water, tofu and seaweed. Simmer for about 5 minutes over medium heat. Add scallion, miso, salt and pepper. Mix and serve.
Ingredients:
1/4 cup sliced dulse seaweed
5 cups hot water
1 tbs. minced, fresh ginger
5 oz. firm tofu, cut in 1/4 inch cubes
1/2 cup minced scallions
3 tbs. miso
1/4 tsp white pepper
salt to taste
Directions:
Heat 1 tbs water in a medium soup pot. Saute ginger in broth over medium low heat for about 1 minute stirring constantly. Add rest of water, tofu and seaweed. Simmer for about 5 minutes over medium heat. Add scallion, miso, salt and pepper. Mix and serve.
BBQ Meatballs
Prep and cook time: 22 minutes
Ingredients:
1 lb. hamburger
1 cup minced onion
1 egg
1/4 cup milk
1/4 cup bread crumbs
1 tsp. salt
2 tbl. cooking oil
2 (8 oz.) cans tomato sauce
1/2 cup brown sugar
2 tbl. vinegar
1 tsp. seasoned salt
Directions:
Combine first seven ingredients and shape into 12 meatballs. Brown in oil in skillet, remove excess fat. Combine tomato sauce, brown sugar, vinegar and seasoned salt. Pour over meatballs. Simmer over low heat 10-15 minutes, turning frequently until meatballs are well glazed. Serve over rice of noodles.
Ingredients:
1 lb. hamburger
1 cup minced onion
1 egg
1/4 cup milk
1/4 cup bread crumbs
1 tsp. salt
2 tbl. cooking oil
2 (8 oz.) cans tomato sauce
1/2 cup brown sugar
2 tbl. vinegar
1 tsp. seasoned salt
Directions:
Combine first seven ingredients and shape into 12 meatballs. Brown in oil in skillet, remove excess fat. Combine tomato sauce, brown sugar, vinegar and seasoned salt. Pour over meatballs. Simmer over low heat 10-15 minutes, turning frequently until meatballs are well glazed. Serve over rice of noodles.
Crescent Twist Appetizers
Prep and cook time: 15 minutes
Ingredients:
1 can Crescent Dinner Rolls
1 tbl. melted butter
2 tbl. shredded Cheddar cheese
Garlic salt
Directions:
Preheat oven to 375*.
Separate dough into 4 rectangles. Press perforations to seal. Brush two of the rectangles with melted butter; sprinkle with Cheddar cheese. Sprinkle with garlic salt. Place remaining 2 rectangles on top of seasoned rectangles. Cut each crosswise into ten 1/2 inch strips. Twist each strip 5 to 6 times. Place on ungreased cookie sheet; securing ends by pressing to the sheet.
Bake for 10-12 minutes until golden brown.
Ingredients:
1 can Crescent Dinner Rolls
1 tbl. melted butter
2 tbl. shredded Cheddar cheese
Garlic salt
Directions:
Preheat oven to 375*.
Separate dough into 4 rectangles. Press perforations to seal. Brush two of the rectangles with melted butter; sprinkle with Cheddar cheese. Sprinkle with garlic salt. Place remaining 2 rectangles on top of seasoned rectangles. Cut each crosswise into ten 1/2 inch strips. Twist each strip 5 to 6 times. Place on ungreased cookie sheet; securing ends by pressing to the sheet.
Bake for 10-12 minutes until golden brown.
Skillet Spaghetti
Prep and cook time: 30 minutes
Ingredients:
1 28-oz. jar spaghetti sauce
1-1/2 cups water
1 lb. frozen fully cooked meatballs
2 handfuls spaghetti pasta, broken in half
1 cup grated Parmesan cheese
Directions:
In 12" skillet, combine spaghetti sauce and water and stir to combine. Bring to a boil. Add meatballs and spaghetti. Stir well, making sure spaghetti is under the sauce. Cover, reduce heat and simmer for 20-25 minutes, stirring frequently. You may add more water if the mixture appears to be too dry. Cook until spaghetti is al dente. Serve with cheese. Serves 4 to 6.
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Ingredients:
1 28-oz. jar spaghetti sauce
1-1/2 cups water
1 lb. frozen fully cooked meatballs
2 handfuls spaghetti pasta, broken in half
1 cup grated Parmesan cheese
Directions:
In 12" skillet, combine spaghetti sauce and water and stir to combine. Bring to a boil. Add meatballs and spaghetti. Stir well, making sure spaghetti is under the sauce. Cover, reduce heat and simmer for 20-25 minutes, stirring frequently. You may add more water if the mixture appears to be too dry. Cook until spaghetti is al dente. Serve with cheese. Serves 4 to 6.
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Pan Fried Asparagus
Prep and cook time: 18 minutes
Ingredients:
1/4 cup butter
2 tablespoons olive oil
1 teaspoon coarse salt
1/4 teaspoon ground black pepper
3 cloves garlic, minced
1/2 pound fresh asparagus spears, trimmed
Directions:
Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.
Ingredients:
1/4 cup butter
2 tablespoons olive oil
1 teaspoon coarse salt
1/4 teaspoon ground black pepper
3 cloves garlic, minced
1/2 pound fresh asparagus spears, trimmed
Directions:
Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.
Mu Shu Chicken
Prep and cook time: 25 minutes
Ingredients:
2 cups cooked rice (white)
2 cups broccoli, chopped
3 boneless, skinless chicken breasts
3 egg whites
1 tsp brown sugar
3 Tbl. Chinese marinade or sweet and sour sauce
1/2 cup plum sauce
6 flour tortillas or Chinese pancakes
Directions:
Prepare rice according to package directions. Place broccoli in a microwave-safe dish; cook on high until done. Spray a skillet with nonstick cooking spray. Grill chicken until done.
Add egg whites and scramble into chicken mixture. Add suger and marinade sauce. Add plum sauce, rice and chicken broccoli mixture to tortilla/pancake. Roll up and serve.
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Ingredients:
2 cups cooked rice (white)
2 cups broccoli, chopped
3 boneless, skinless chicken breasts
3 egg whites
1 tsp brown sugar
3 Tbl. Chinese marinade or sweet and sour sauce
1/2 cup plum sauce
6 flour tortillas or Chinese pancakes
Directions:
Prepare rice according to package directions. Place broccoli in a microwave-safe dish; cook on high until done. Spray a skillet with nonstick cooking spray. Grill chicken until done.
Add egg whites and scramble into chicken mixture. Add suger and marinade sauce. Add plum sauce, rice and chicken broccoli mixture to tortilla/pancake. Roll up and serve.
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Pineapple Pork Chops
Prep and cook time: 22 minutes
Ingredients:
3 Tbl. orange juice
2 Tbl. honey
4-1" thick pork loin chops
1 20-oz. can pineapple chunks, drained
1 Tbsp. chopped fresh mint
Directions:
Mix orange juice and honey. Place pork chops on broiler pan. Brush with the orange juice mixture. Broil about 5" from heat about 5-6 minutes or until brown. Turn, brush with more orange juice mixture and broil 6-9 minutes or until brown and to desired doneness.
In a small saucepan, combine remaining orange juice mixture, pineapple and mint. Heat to boiling, stirring occassionally. Boil for 2 minutes and serve with pork chops.
Ingredients:
3 Tbl. orange juice
2 Tbl. honey
4-1" thick pork loin chops
1 20-oz. can pineapple chunks, drained
1 Tbsp. chopped fresh mint
Directions:
Mix orange juice and honey. Place pork chops on broiler pan. Brush with the orange juice mixture. Broil about 5" from heat about 5-6 minutes or until brown. Turn, brush with more orange juice mixture and broil 6-9 minutes or until brown and to desired doneness.
In a small saucepan, combine remaining orange juice mixture, pineapple and mint. Heat to boiling, stirring occassionally. Boil for 2 minutes and serve with pork chops.
Dijon Salmon
Prep and cook time: 23 minutes
Ingredients:
4 ounce fillets salmon
3 tablespoons prepared Dijon-styled mustard
salt and pepper to taste
1/4 cup Italian-style dry bread crumbs
1/4 cup butter, melted
Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil. Place salmon skin-side down on foil. Spread a thin layer of mustard on top of each fillet and season with salt and pepper. Top with bread crumbs, then drizzle with melted butter. Bake in a preheated oven to 15 minutes or until salmon flakes easily with a fork.
Ingredients:
4 ounce fillets salmon
3 tablespoons prepared Dijon-styled mustard
salt and pepper to taste
1/4 cup Italian-style dry bread crumbs
1/4 cup butter, melted
Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil. Place salmon skin-side down on foil. Spread a thin layer of mustard on top of each fillet and season with salt and pepper. Top with bread crumbs, then drizzle with melted butter. Bake in a preheated oven to 15 minutes or until salmon flakes easily with a fork.
Mexican Calzones
Prep and cook time: 27 minutes
Ingredients:
1 (15-oz.) package refrigerated pie crust, room temperature
1 pound ground beef
1 (4-oz.) can diced green chilis
1/4 cup water
1 (1.25-oz) package Taco Seasoning Mix
1 cup shredded mild Cheddar or Monterey Jack cheese, divided
Garnish suggestions: Salsa, shredded lettuce, soud cream, diced tomatoes, sliced green onions
Directions:
Preheat oven to 425 degrees F. Brown beef in large skillet; drain. Add chilis, water and seasoning mix; mix well.
Place unwrapped pie crusts on cutting board; unfold. Cut each crust in half, making 4 half circles. Place 1/2 cup beef filling on half of each half circle. Place 1/4 cup cheese on top of each. Dampen edge of crust with water. Fold sides over filling; crimp edges with tines of fork. Place on ungreased baking sheet.
Bake for 10 to 15 minutes or until golden brown. Cool on baking sheet for 5 minutes. Garnish as desired.
Ingredients:
1 (15-oz.) package refrigerated pie crust, room temperature
1 pound ground beef
1 (4-oz.) can diced green chilis
1/4 cup water
1 (1.25-oz) package Taco Seasoning Mix
1 cup shredded mild Cheddar or Monterey Jack cheese, divided
Garnish suggestions: Salsa, shredded lettuce, soud cream, diced tomatoes, sliced green onions
Directions:
Preheat oven to 425 degrees F. Brown beef in large skillet; drain. Add chilis, water and seasoning mix; mix well.
Place unwrapped pie crusts on cutting board; unfold. Cut each crust in half, making 4 half circles. Place 1/2 cup beef filling on half of each half circle. Place 1/4 cup cheese on top of each. Dampen edge of crust with water. Fold sides over filling; crimp edges with tines of fork. Place on ungreased baking sheet.
Bake for 10 to 15 minutes or until golden brown. Cool on baking sheet for 5 minutes. Garnish as desired.
Potato Crusted White Fish
Prep and cook time: 18 minutes
Ingredients:
4 boneless white fish fillets, fresh or frozen
4 medium potatoes, peeled
1 cup oil
1 tsp. salt
1 tsp. pepper
1 tsp. onion powder
1 tsp. garlic powder
Directions:
If using frozen fish, thaw in a dish filled with milk. Dry with a paper towel. Shred the potatoes. Heat oil in a skillet. Take the shredded potatoes and form a coating around the fish until the entire fish is encased in shredded potato. Sprinkle salt, pepper, onion powder and garlic powder over the fish. Place fish in frying pan and cook on each side for about 2 - 3 minutes or until each side is golden brown. Remove fish and set on a plate with paper towels to drain off any excess oil.
Suggestion: Service with rice and steamed vegetables.
Ingredients:
4 boneless white fish fillets, fresh or frozen
4 medium potatoes, peeled
1 cup oil
1 tsp. salt
1 tsp. pepper
1 tsp. onion powder
1 tsp. garlic powder
Directions:
If using frozen fish, thaw in a dish filled with milk. Dry with a paper towel. Shred the potatoes. Heat oil in a skillet. Take the shredded potatoes and form a coating around the fish until the entire fish is encased in shredded potato. Sprinkle salt, pepper, onion powder and garlic powder over the fish. Place fish in frying pan and cook on each side for about 2 - 3 minutes or until each side is golden brown. Remove fish and set on a plate with paper towels to drain off any excess oil.
Suggestion: Service with rice and steamed vegetables.
Creamy Chicken And Noodles
Prep and cook time: 17 minutes
Ingredients:
1 (16 ounce) package wide egg noodles
2 (5 ounce) cans chunk chicken, drained
2 (10.75 ounce) cans condensed cream of mushroom soup
1/2 teaspoon garlic salt
1/2 teaspoon ground black pepper
Directions:
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. Return pasta to pot with chicken, soup, garlic salt and pepper over medium heat. Heat through, 5 minutes.
Ingredients:
1 (16 ounce) package wide egg noodles
2 (5 ounce) cans chunk chicken, drained
2 (10.75 ounce) cans condensed cream of mushroom soup
1/2 teaspoon garlic salt
1/2 teaspoon ground black pepper
Directions:
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. Return pasta to pot with chicken, soup, garlic salt and pepper over medium heat. Heat through, 5 minutes.
Coconut Shrimp
Prep and cook time: 30 minutes
Ingredients:
40 medium shrimp
2 tsp. garlic and herb seasoning
1 tsp. black pepper
1-1/2 cups flour
4 medium eggs, well-beaten
2 cups shredded coconut
Directions:
Preheat oven to 400 degrees Fahrenheit. Spray a large baking sheet with nonstick spray. Sprinkle garlic and herb seasoning and pepper evenly over the shrimp. Place the flour, egg and coconut in three small separate bowls. Dip shrimp into the egg, then the flour, then the egg again and then into the coconut. Place shrimp on the baking sheet at least 1 inch apart. Bake for about 12 - 15 minutes, or until they are crisp and golden brown. Serving suggestion: dip in mango sauce.
Ingredients:
40 medium shrimp
2 tsp. garlic and herb seasoning
1 tsp. black pepper
1-1/2 cups flour
4 medium eggs, well-beaten
2 cups shredded coconut
Directions:
Preheat oven to 400 degrees Fahrenheit. Spray a large baking sheet with nonstick spray. Sprinkle garlic and herb seasoning and pepper evenly over the shrimp. Place the flour, egg and coconut in three small separate bowls. Dip shrimp into the egg, then the flour, then the egg again and then into the coconut. Place shrimp on the baking sheet at least 1 inch apart. Bake for about 12 - 15 minutes, or until they are crisp and golden brown. Serving suggestion: dip in mango sauce.
Glazed Microwave Chicken
Prep and cook time: 20 minutes
Ingredients:
4 boneless and skinless chicken breasts
2 tsp. paprika
8 thin lemon slices
1/4 cup honey
1/4 cup spicy brown mustard
1/4 tsp. onion powder
1 tsp. lemon juice
1 tsp. curry powder
Directions:
Sprinkle chicken breasts with paprika and then top with lemon slices. Place in microwave dish, cover loosely with wax paper and microwave for about 8 - 10 minutes, turning dish halfway through cooking. Remove chicken from the dish; (leave behind any liquid).
In a small microwave bowl, mix remaining ingredients. Microwave the sauce for 2 minutes. Spoon sauce over chicken and microwave again for about 2 minutes, or until the glaze is hot and a fork can be inserted into the chicken with ease.
Ingredients:
4 boneless and skinless chicken breasts
2 tsp. paprika
8 thin lemon slices
1/4 cup honey
1/4 cup spicy brown mustard
1/4 tsp. onion powder
1 tsp. lemon juice
1 tsp. curry powder
Directions:
Sprinkle chicken breasts with paprika and then top with lemon slices. Place in microwave dish, cover loosely with wax paper and microwave for about 8 - 10 minutes, turning dish halfway through cooking. Remove chicken from the dish; (leave behind any liquid).
In a small microwave bowl, mix remaining ingredients. Microwave the sauce for 2 minutes. Spoon sauce over chicken and microwave again for about 2 minutes, or until the glaze is hot and a fork can be inserted into the chicken with ease.
Meatballs And Rice
Prep and cook time: 24 minutes
Ingredients:
1 package hamburger
1 package beefy onion soup mix
2 cans cream of mushroom soup
1 cup rice
Directions:
Mix hamburger and soup mix together. Roll meat into 1/2" balls. Brown in pan, until fully cooked. Add cream of mushroom soup. Cook until soup is bubbly. Cook rice according to package directions. Serve meatballs and gravy over rice. Add your favorite vegetable on the side and you've got a great meal!
Ingredients:
1 package hamburger
1 package beefy onion soup mix
2 cans cream of mushroom soup
1 cup rice
Directions:
Mix hamburger and soup mix together. Roll meat into 1/2" balls. Brown in pan, until fully cooked. Add cream of mushroom soup. Cook until soup is bubbly. Cook rice according to package directions. Serve meatballs and gravy over rice. Add your favorite vegetable on the side and you've got a great meal!
Mandarin Pork Chops
Prep and cook time: 29 minutes
Ingredients:
4 pork chops
1 tablespoon oil
1/2 cup orange juice
1/4 cup water
3 tablespoons brown sugar
2 tablespoons lemon juice
1 tablespoon cornstarch
2 chicken bouillon cubes, crushed
11 fluid ounces Mandarin orange sections
1 green bell pepper, sliced
Directions:
In a large skillet, brown pork chops in oil; remove from the pan. Add orange juice, water, brown sugar, lemon juice, cornstarch and crush chicken bouillon cubes to the skillet. Cook and stir until slightly thickened. Return the pork chops, cover and simmer for 20 minutes or until tender. Add mandaring orange sections (drained) and sliced green bell pepper; heat through.
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Ingredients:
4 pork chops
1 tablespoon oil
1/2 cup orange juice
1/4 cup water
3 tablespoons brown sugar
2 tablespoons lemon juice
1 tablespoon cornstarch
2 chicken bouillon cubes, crushed
11 fluid ounces Mandarin orange sections
1 green bell pepper, sliced
Directions:
In a large skillet, brown pork chops in oil; remove from the pan. Add orange juice, water, brown sugar, lemon juice, cornstarch and crush chicken bouillon cubes to the skillet. Cook and stir until slightly thickened. Return the pork chops, cover and simmer for 20 minutes or until tender. Add mandaring orange sections (drained) and sliced green bell pepper; heat through.
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Garlic Mashed Potatoes
Prep and cook time: 25 minutes
Ingredients:
2 pounds potatoes, peeled and cut into large chunks
8 cloves garlic, peeled and smashed
1/4 cup whipping cream
2 tablespoons butter, softened
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions:
Add potatoes and garlic to a large saucepan; cover with 2 inches of water. Bring to a boil and simmer until tender, about 15 to 20 minutes. Drain well and put back in pan. Add cream, butter, salt and pepper; mash with a potato masher until creamy. Serve immediately.
Ingredients:
2 pounds potatoes, peeled and cut into large chunks
8 cloves garlic, peeled and smashed
1/4 cup whipping cream
2 tablespoons butter, softened
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions:
Add potatoes and garlic to a large saucepan; cover with 2 inches of water. Bring to a boil and simmer until tender, about 15 to 20 minutes. Drain well and put back in pan. Add cream, butter, salt and pepper; mash with a potato masher until creamy. Serve immediately.
Breakfast Burritos
Prep and cook time: 17 minutes
Ingredients:
4 slices turkey bacon
2 flour tortillas (7 inch)
2 Tbl. shredded Sharp Cheddar Cheese
1 large egg white
1 Tbl. chopped green chilies
Directions:
Cook turkey bacon in a nonstick skillet on medium heat 8 to 10 minutes or until lightly browned. Place 2 turkey bacon slices on each tortilla; sprinkle with cheese. Beat egg and chilies; add to hot skillet. Cook and stir 2 miuntes or until set. Divide egg mixture between tortillas; fold tortillas over filling. Top with Salsa, if desired.
Ingredients:
4 slices turkey bacon
2 flour tortillas (7 inch)
2 Tbl. shredded Sharp Cheddar Cheese
1 large egg white
1 Tbl. chopped green chilies
Directions:
Cook turkey bacon in a nonstick skillet on medium heat 8 to 10 minutes or until lightly browned. Place 2 turkey bacon slices on each tortilla; sprinkle with cheese. Beat egg and chilies; add to hot skillet. Cook and stir 2 miuntes or until set. Divide egg mixture between tortillas; fold tortillas over filling. Top with Salsa, if desired.
Chicken Curry In A Hurry
Prep and cook time: 25 minutes
Ingredients:
2 teaspoons brown sugar
2 teaspoons curry powder
1/2 teaspoon dry mustard
1/4 teaspoon pepper
4 boneless chicken breast halves, cut in bite-size pieces
14/5 ounces chicken broth or about 1-3/4 cups
1 1/2 cups orange juice
1 1/4 cups long grained rice, uncooked
10 ounce package frozen peas
Directions:
Combine first 5 ingredients; sprinkle 1 tbsp seasoning mixture over chicken, tossing to coat. Reserve remaining seasoning mixture. Bring chicken broth, orange juice, frozen peas, rice and reserved seasoning mixture to a boil in a large non stick skillet. Add chicken; reduce heat, cover and simmer for 15 minutes.
Ingredients:
2 teaspoons brown sugar
2 teaspoons curry powder
1/2 teaspoon dry mustard
1/4 teaspoon pepper
4 boneless chicken breast halves, cut in bite-size pieces
14/5 ounces chicken broth or about 1-3/4 cups
1 1/2 cups orange juice
1 1/4 cups long grained rice, uncooked
10 ounce package frozen peas
Directions:
Combine first 5 ingredients; sprinkle 1 tbsp seasoning mixture over chicken, tossing to coat. Reserve remaining seasoning mixture. Bring chicken broth, orange juice, frozen peas, rice and reserved seasoning mixture to a boil in a large non stick skillet. Add chicken; reduce heat, cover and simmer for 15 minutes.
Blue Ribbon Chilli
Prep and cook time: 30 minutes
Ingredients:
2 pounds ground beef
1/2 onion, chopped
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
2 1/2 cups tomato sauce
1 (8 ounce) jar salsa
4 tablespoons chili seasoning mix
1 (15 ounce) can light red kidney beans
1 (15 ounce) can dark red kidney beans
Directions:
In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes or until meat is browned and onion is tender. Drain grease, if desired. Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for 20 minutes.
Ingredients:
2 pounds ground beef
1/2 onion, chopped
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
2 1/2 cups tomato sauce
1 (8 ounce) jar salsa
4 tablespoons chili seasoning mix
1 (15 ounce) can light red kidney beans
1 (15 ounce) can dark red kidney beans
Directions:
In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes or until meat is browned and onion is tender. Drain grease, if desired. Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for 20 minutes.
Beef Stew in a Hurry
Prep and cook time: 27 minutes
Ingredients:
1 can (1 lb.) sliced carrots
1 can (8 oz.) whole potatoes
1 can (8 oz.) cut green beans
1/4 cup all-purpose flour
1 envelope dry onion soup mix
3 cups cut-up cooked beef
Directions:
Drain vegetables, reserving liquid. Combine flour and soup mix in large skillet. Add water to reserved liquid to measure 3 cups; stir into mixture in skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in vegetables and beef. Cover; cook over low heat about 10 minutes or until it is heated through. Makes 4 servings, about 1-1/2 cups each.
Ingredients:
1 can (1 lb.) sliced carrots
1 can (8 oz.) whole potatoes
1 can (8 oz.) cut green beans
1/4 cup all-purpose flour
1 envelope dry onion soup mix
3 cups cut-up cooked beef
Directions:
Drain vegetables, reserving liquid. Combine flour and soup mix in large skillet. Add water to reserved liquid to measure 3 cups; stir into mixture in skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in vegetables and beef. Cover; cook over low heat about 10 minutes or until it is heated through. Makes 4 servings, about 1-1/2 cups each.
Angel Hair Pasta With Lemon Chicken
Prep and cook time: 20 minutes
Ingredients:
1 pkg. (9 oz.) refrigerated Angel Hair Pasta
1-1/2 cups cooked diced chicken
1/3 cup butter, melted
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley, (or 1 teaspoon dried parsley)
1/4 teaspoon marjoram
1/4 teaspoon garlic powder
Directions:
Prepare pasta according to package directions. Toss pasta with remaining ingredients. Season with salt and ground black pepper.
Ingredients:
1 pkg. (9 oz.) refrigerated Angel Hair Pasta
1-1/2 cups cooked diced chicken
1/3 cup butter, melted
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley, (or 1 teaspoon dried parsley)
1/4 teaspoon marjoram
1/4 teaspoon garlic powder
Directions:
Prepare pasta according to package directions. Toss pasta with remaining ingredients. Season with salt and ground black pepper.
Italian Chicken
Prep and cook time: 30 minutes
Ingredients:
4 to 6 boneless, skinless chicken breasts
1 large jar spaghetti sauce of choise
2 cups grated mozzarella cheese
Parmesan cheese
Salt, pepper, garlic
Fettuccine noodles
Directions:
Grease large casserole dish. Season chicken breasts with salt, pepper and garlic. Place flat in casserole dish. Bake for 20 minutes turning once. Pour spaghetti sauce over chicken and sprinkle generously with mozzarella cheese. Bake until bubbly and cheese has melted. Prepare noodles according to directions and serve chicken and sauce over noodles. Top with grated parmesan cheese.
Ingredients:
4 to 6 boneless, skinless chicken breasts
1 large jar spaghetti sauce of choise
2 cups grated mozzarella cheese
Parmesan cheese
Salt, pepper, garlic
Fettuccine noodles
Directions:
Grease large casserole dish. Season chicken breasts with salt, pepper and garlic. Place flat in casserole dish. Bake for 20 minutes turning once. Pour spaghetti sauce over chicken and sprinkle generously with mozzarella cheese. Bake until bubbly and cheese has melted. Prepare noodles according to directions and serve chicken and sauce over noodles. Top with grated parmesan cheese.
Breakfast Bagel
Prep and cook time: 15 minutes
Ingredients:
2 whole wheat bagels
4 large free-range chicken eggs
1 tsp apple cider vinegar, or any light vinegar
1 large tomato, sliced
2 TBS extra virgin olive oil
2 medium cloves garlic, pressed
salt and black pepper to taste
Directions:
Bring water and 1 tsp vinegar to a light boil in a shallow pan. Make sure there is enough water to cover eggs. While water is coming to a boil, slice bagels in half and toast. Press garlic into oil and brush on cut side of toasted bagels. Garnish bagel with arugula and sliced tomato.
To poach eggs, crack into water and cook about 5 minutes, just until the white is set and the yolk has filmed over. Remove with slotted spoon. Place on top of bagel and vegetables. Season with salt and pepper to taste. Serve open faced. Serves 4.
Ingredients:
2 whole wheat bagels
4 large free-range chicken eggs
1 tsp apple cider vinegar, or any light vinegar
1 large tomato, sliced
2 TBS extra virgin olive oil
2 medium cloves garlic, pressed
salt and black pepper to taste
Directions:
Bring water and 1 tsp vinegar to a light boil in a shallow pan. Make sure there is enough water to cover eggs. While water is coming to a boil, slice bagels in half and toast. Press garlic into oil and brush on cut side of toasted bagels. Garnish bagel with arugula and sliced tomato.
To poach eggs, crack into water and cook about 5 minutes, just until the white is set and the yolk has filmed over. Remove with slotted spoon. Place on top of bagel and vegetables. Season with salt and pepper to taste. Serve open faced. Serves 4.
Ground Beef Stroganoff
Prep and cook time: 28 minutes
Ingredients:
1 lb. ground beef
1/2 cup chopped onion
1/2 cup drained mushrooms
1-1/4 cups condensed Cream of Mushroom soup
1/4 cup water, red wine or beef broth
1/2 cup sour cream
Directions:
In a fry pan, brown the ground beef and onion; drain well. Stir in mushrooms, soup and water. Cover and simmer for 15-20 minutes. Stir in sour cream; heat through but do not boil. Serve over noodles or rice.
For more recipes visit recipes.thetotalshop.com
Ingredients:
1 lb. ground beef
1/2 cup chopped onion
1/2 cup drained mushrooms
1-1/4 cups condensed Cream of Mushroom soup
1/4 cup water, red wine or beef broth
1/2 cup sour cream
Directions:
In a fry pan, brown the ground beef and onion; drain well. Stir in mushrooms, soup and water. Cover and simmer for 15-20 minutes. Stir in sour cream; heat through but do not boil. Serve over noodles or rice.
For more recipes visit recipes.thetotalshop.com
Easy Enchiladas
Prep and cook time: 30 minutes
Ingredients:
12 Corn tortillas
1 package enchilada sauce mix
1 lb. ground beef
2 tbl. instant minced onion or 1/2 cup chopped fresh onion
2 cups shredded Cheddar or Monterey Jack Cheese
1/4 cup chopped or sliced black olives
Directions:
In a medium saucepan prepare enchilada sauce mix as directed on the package. In a large fry pan, brown the ground beef and onion. Drain excess fat. Stir 1/2 cup enchilada sauce into the meat mixture. To assemble, dip each tortilla into the sauce. Spoon about 2 tbl. meat mixture and 1 tablespoon cheese down the center of each tortilla. Roll into thirds and place seam side down in a 9 by 13 inch baking dish. When all the tortillas are assembled, pour the remaining sauce over the top. Sprinkle with olives and extra cheese. Cover with foil; bake for 20 minutes until heated through and the cheese is melted.
Ingredients:
12 Corn tortillas
1 package enchilada sauce mix
1 lb. ground beef
2 tbl. instant minced onion or 1/2 cup chopped fresh onion
2 cups shredded Cheddar or Monterey Jack Cheese
1/4 cup chopped or sliced black olives
Directions:
In a medium saucepan prepare enchilada sauce mix as directed on the package. In a large fry pan, brown the ground beef and onion. Drain excess fat. Stir 1/2 cup enchilada sauce into the meat mixture. To assemble, dip each tortilla into the sauce. Spoon about 2 tbl. meat mixture and 1 tablespoon cheese down the center of each tortilla. Roll into thirds and place seam side down in a 9 by 13 inch baking dish. When all the tortillas are assembled, pour the remaining sauce over the top. Sprinkle with olives and extra cheese. Cover with foil; bake for 20 minutes until heated through and the cheese is melted.
Jamaican Jerk Chicken
Prep and cook time: 28 minutes
Ingredients:
3 (1/2 pounds) fresh chicken legs
2 tablespoons olive oil
2 tablespoons jerk seasoning
2 limes, juiced
Directions:
Preheat oven to 400 degrees. Brush chicken with oil and sprinkle with Jerk seasoning. Place in a shallow roasting pan and bake 30 minutes or until cooked thoroughly. Sprinkle with lime juice and serve hot.
For more recipes, visit recipes.thetotalshop.com
Ingredients:
3 (1/2 pounds) fresh chicken legs
2 tablespoons olive oil
2 tablespoons jerk seasoning
2 limes, juiced
Directions:
Preheat oven to 400 degrees. Brush chicken with oil and sprinkle with Jerk seasoning. Place in a shallow roasting pan and bake 30 minutes or until cooked thoroughly. Sprinkle with lime juice and serve hot.
For more recipes, visit recipes.thetotalshop.com
Orange Rosemary Pork Chops
Prep and cook time: 25 minutes
Ingredients:
4 (6 oz.) boneless pork chops
1 tablespoon chopped fresh rosemary
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons olive oil
1 shallot, peeled and minced
1/3 cup beef broth
1/3 cup orange juice
Directions:
Season pork chops with rosemary, salt and pepper. Heat oil in a large skillet over medium high heat. Add chops and cook until browned and cooked through, about 5 miuntes per side. Remove to a serving platter and cover to keep warm. Add shallots to the pan; sauté until shallots are soft. Add broth and orange juice, scraping to remove any browned bits from the bottom of the pan. Boil until liquid is reduced by half, about 3 minutes. Pour over pork chops and serve garnished with extra rosemary.
Ingredients:
4 (6 oz.) boneless pork chops
1 tablespoon chopped fresh rosemary
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons olive oil
1 shallot, peeled and minced
1/3 cup beef broth
1/3 cup orange juice
Directions:
Season pork chops with rosemary, salt and pepper. Heat oil in a large skillet over medium high heat. Add chops and cook until browned and cooked through, about 5 miuntes per side. Remove to a serving platter and cover to keep warm. Add shallots to the pan; sauté until shallots are soft. Add broth and orange juice, scraping to remove any browned bits from the bottom of the pan. Boil until liquid is reduced by half, about 3 minutes. Pour over pork chops and serve garnished with extra rosemary.
Crispy Parmesan Fish Fillets
Prep and cook time: 28 minutes
Ingredients:
6 (4 ounce) fine textured fish fillets (such as flounder, sole or cod)
1 egg, beaten
1/2 cup grated Parmesan cheese
1/2 cup cornflake crumbs
1/4 teaspoon ground red pepper (optional)
Directions:
Heat oven to 450 degrees. Dip fish in egg; coat with combined cheese, crumbs and pepper. Place in greased shallow baking dish. Bake 5 to 10 minutes or until fish flakes easily with fork. Makes 6 servings. Variation: Substitute boneless skinless chkchicken breast halves for fish. Decrease oven temperature to 400 degrees F. Bake 15 to 20 minutes or until chicken is cooked through.
Ingredients:
6 (4 ounce) fine textured fish fillets (such as flounder, sole or cod)
1 egg, beaten
1/2 cup grated Parmesan cheese
1/2 cup cornflake crumbs
1/4 teaspoon ground red pepper (optional)
Directions:
Heat oven to 450 degrees. Dip fish in egg; coat with combined cheese, crumbs and pepper. Place in greased shallow baking dish. Bake 5 to 10 minutes or until fish flakes easily with fork. Makes 6 servings. Variation: Substitute boneless skinless chkchicken breast halves for fish. Decrease oven temperature to 400 degrees F. Bake 15 to 20 minutes or until chicken is cooked through.
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