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.
For more recipes visit recipes.thetotalshop.com
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.
For more recipes visit recipes.thetotalshop.com
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.
For more recipes visit recipes.thetotalshop.com
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.
For more recipes visit recipes.thetotalshop.com
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.
For more recipes, visit recipes.thetotalshop.com
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.
For more recipes, visit recipes.thetotalshop.com
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.
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