Teriyaki Steak Kabobs

This recipe comes from my husband's family.  He first made these kabobs for a cookout when we were in college.  They are easy to make and are a delicious grilling option.

TERIYAKI STEAK KABOBS

2 lbs. sirloin tip steak

½ c soy sauce

½ c green onions, finely sliced

1 clove garlic, crushed

¼ t black pepper

¼ t ground ginger

¼ c brown sugar

Slice sirloin into strips ¼ " long and 1 ½ " wide. Combine remaining ingredients and marinate steak in the mixture for one hour. Arrange sirloin onto skewers. (Sirloin slices may be rippled onto skewers.) Place skewers on heated rack or gas grill and cook on medium to low setting for about 4-10 minutes. Turn, cook approximately 2-5 minutes on other side.

Chicken Jambalaya

This is a very slightly modified version of a recipe I found in a recent Better Homes & Garden magazine.  I loved the idea of a quick weeknight meal that was unique!  This jambalaya has a little bit of a kick to it but it's mild enough that even the kids will eat it.  I served this with slices of bread from Great Harvest - another favorite of mine!

CHICKEN JAMBALAYA

8 oz. skinless, boneless chicken breast halves

2 t Cajun seasoning
8 oz. fully cooked spicy or mild link sausage, sliced
1 small white or red onion, cut in thin wedges
2 yellow, green, and/or orange sweet peppers, cut in bite-size strips
2 cans (14 ½ oz.) stewed tomatoes, partially drained
½ T dried Parsley

Cut chicken in 1-inch pieces; place in a small bowl and toss with Cajun seasoning. 

Heat a 12-inch skillet over medium-high heat. Add chicken and sausage to skillet; cook 3 to 4 minutes or until chicken begins to brown. Add onion and sweet peppers to chicken mixture; Cook, stirring frequently, for 2 minutes. Drain part of the juice from the stewed tomatoes and then add tomatoes and remaining juice. Cover and cook 5 to 7 minutes or until chicken is no longer pink.

Ladle jambalaya into shallow soup/salad bowls onto a bed of white rice. Garnish with dried Parsley.

Chicken Dijon and Couscous

I've never really made couscous before but I'd heard it was good so I gave this recipe a try.  This chicken dish is wonderful and it's quick and easy.  The best part is that your side dish is prepared while the chicken is cooking and requires little work.

CHICKEN DIJON AND COUSCOUS

4 boneless skinless chicken breast halves (6-oz. each)
½ c chicken broth
½ t dried tarragon
⅛ t pepper

Couscous:
1 ½ c water
1 c uncooked couscous
1 T butter
1 t chicken bouillon granules
¼ t dried tarragon

Sauce:
1 T butter
3 T all-purpose flour
½ t salt
¾ c milk
⅓ c sour cream
2 T Dijon mustard

Place chicken in an ungreased 13x9-inch baking pan. Pour chicken broth over chicken; sprinkle with tarragon and pepper. Cover and bake at 400º for 15 minutes. Uncover; bake 5-10 minutes longer or until a meat thermometer reads 170º. Remove chicken and keep warm, reserving the pan juice.

For couscous, in a small saucepan, bring water to a boil. Stir in the couscous, butter, bouillon granules, and tarragon. Remove from the heat; cover and let stand for 5-10 minutes or until liquid is absorbed. Fluff with a fork.

For sauce, in a small saucepan, melt butter. Stir in flour and salt until smooth; gradually add milk and pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sour cream and mustard. Serve with chicken and couscous.

Bacon Chicken Caprese

I found this recipe in a Taste of Home magazine a few years ago.  This chicken dish is perfect for a fancy meal but does not require a lot of time to prepare.  I've received lots of compliments on this chicken because its so delicious.

BACON CHICKEN CAPRESE

8 bacon strips

4 boneless skinless chicken breasts (6-oz. each)
1 T olive oil
½ t salt
¼ t pepper
2 tomatoes, thinly sliced
1 T dried basil
4 slices part-skim mozzarella cheese

Place bacon in an ungreased 15x10x1-inch baking pan. Bake at 400º for 8-10 minutes or until partially cooked, but not crisp. Remove to paper towels to drain.

Place chicken in an ungreased 13x9-inch baking pan; brush with oil and sprinkle with salt and pepper. Top with tomatoes and basil. Wrap each in two bacon strips, arranging bacon in a crisscross.

Bake, uncovered, at 400º for 20-25 minutes or until a meat thermometer reads 170º. Top with cheese; bake 1 minute longer or until melted.

Cheesy Chicken & Rice Casserole

I recently found this Campbells soup recipe in a magazine.  This one-dish recipe is perfect on a busy night when you don't have a lot of time to prep dinner.  The vegetables and rice in this casserole make it a complete meal.

CHEESY CHICKEN & RICE CASSEROLE

1 can (10 ¾ oz.) cream of chicken soup

1 ⅓ c water

¾ c uncooked long-grain white rice
2 c fresh or frozen mixed vegetables
½ t onion powder
¼ t ground black pepper, divided
½ t garlic salt
4 skinless, boneless chicken breast halves
1 c shredded cheddar cheese

Stir the soup, water, rice, vegetables, onion powder and ⅛ t pepper in a 13x9-inch pan. Top with chicken. Sprinkle with remaining pepper and garlic salt. Cover. Bake at 375º for 45 minutes. Top with cheese and bake for an additional 5 minutes.

Crockpot Sweet & Sour Chicken

This recipe is a blend of recipes primarily based upon a recipe I received from my mom many years ago.  I remodeled the recipe to give it an upgrade and a thicker sauce.  I love that this meal uses the slow cooker which saves me from the dinnertime rush hassle.

CROCK POT SWEET & SOUR CHICKEN

2 lbs. boneless, skinless chicken breasts, cut into 1-inch strips

½ c flour

¼ c oil

Salt and pepper to taste

1-8 oz. can pineapple chunks, undrained

1-8 oz. can sliced water chestnuts, drained

3 carrots, thinly sliced

1 green pepper, sliced

1 onion, cut into wedges

2 T soy sauce

2 T cornstarch

⅓ c brown sugar

⅛ c vinegar

¼ c water

1 c sweet and sour sauce

1 t ginger

¼ t garlic powder

On a plate, coat chicken pieces with flour. In a skillet, heat oil. Add chicken in batches and brown on all sides.

Drain pineapple, reserving juice. In a 5-qt. slow cooker, combine chicken, water chestnuts, carrots, peppers, onion, and pineapple in bottom of crock pot.

In a small bowl, combine the cornstarch, soy sauce, pineapple juice, brown sugar, vinegar, water, sweet and sour sauce, ginger, and garlic powder. Pour over chicken and vegetables. Cover. Cook on high setting for 3-4 hours. Serve over rice.

Pork Tenderloin with Peaches and Pecan Sauce

I found this recipe in the current Taste of Home magazine on a Campbells soup adverstisement.  The picture made this main dish look so appealing that I decided to give it a try.  The sweet sauce combined very well with the pork.  I was very pleased with the results.

PORK TENDERLOIN WITH PEACHES AND PECAN SAUCE

1 T olive oil

1 pork tenderloin (~ 1-lb.), cut into ¾” inch slices
2 cloves garlic, minced
2 green onions sliced
1 can (10 ¾ oz.) condensed golden mushroom soup
1 can (15-oz.) sliced peaches in juice, drained, reserving juice
3 T soy sauce
2 T honey
¼ c glazed pecan halves
Hot cooked rice

Heat oil in skillet over medium-high heat; add pork and cook until well browned on both sides. Remove pork from skillet.

Add garlic and onions to skillet and cook and stir 1 minute. Stir soup, peach juice, soy sauce and honey in skillet and heat to a boil. Cook 5 minutes or until soup mixture is slightly reduced.

Return pork to skillet. Stir in peaches. Reduce heat to low. Cook until pork is cooked through. Stir in pecans. Serve pork and sauce with rice.  Sprinkle with additional glazed pecans, if desired.

Pulled Pork Subs

I found this recipe in a Taste of Home slow cooker recipe book.  Pulled pork sandwiches are always delicious.  I've tried other pulled pork recipes in the past, but this recipe is better than most.  It's easy to prepare; just plan ahead so that you get everything into the cooker in time.  While the meat is marinating and cooking, the aroma of the BBQ sauce will spread through the whole house.  My husband said it smelled heavenly.  I know he was partly joking but I think that he was being a little bit truthful at the same time.

PULLED PORK SUBS

1 small onion, finely chopped

1 boneless pork loin (2 ½ pounds)
1 bottle (18-oz.) barbecue sauce
½ c water
¼ c honey
6 garlic cloves, minced
1 t seasoned salt
1 t ground ginger
8 submarine buns, split

Place onion and roast in a 5-qt. slow cooker. In a small bowl, combine the barbecue sauce, water, honey, garlic, seasoned salt and ginger; pour over meat. Cover and cook on high for 5-6 hours or until meat is tender.

Remove the meat; cool slightly. Shred meat with two forks and return to the slow cooker; heat through. Serve on buns.

Spaghetti with Cheesy Tomato Cream Sauce

Just last week I saw the Food Nanny show on television for the first time.  On the show she prepared a creamy tomato spaghetti sauce that sounded wonderful.  My mouth watered just thinking about it.  I looked online and couldn't find the exact recipe but after some searching I found this recipe which seemed very close.  I gave this recipe a try tonight and it was a BIG hit.  My husband requested that I make this for his next pre-race dinner and my son had two huge helpings.  (He loves pasta despite the veggie laden sauce!)

I slightly modified the online recipe version by decreasing the amount of pepper, adding dried oregano, using fat-free half-and-half instead of cream, and using a slightly increased amount of ricotta cheese.

SPAGHETTI WITH CHEESY TOMATO CREAM SAUCE

1 T butter
4 cloves garlic, minced
½ small onion, minced
1-15 oz. can crushed tomatoes
1-15 oz. can diced tomatoes
¼ c grated Parmesan cheese
½ fat-free half-and-half
⅓ c low-fat ricotta cheese
1 T dried basil
1 T dried oregano
¼ t salt
⅛ t pepper
1-lb. spaghetti

 Meanwhile, melt butter in a medium saucepan over medium-high heat. Add onions and garlic and sauté until softened. Stir in the tomatoes, basil, oregano, salt, and pepper and bring to a simmer. Add the half-and-half, Parmesan cheese, and Ricotta cheese. Cook over low heat until sauce thickens sufficiently to coat the back of a spoon (~10-15 minutes). Serve over pasta topped with additional Parmesan cheese if desired.Cook noodles according to package directions. Drain.

Crispy Onion Chicken

Sometimes it seems like dinner time can be one of the most stressful times of the day.  That's why a simple easy recipe is always a winner.  I just discovered this recipe in the most recent Taste of Home Magazine.  I loved the fact that the prep time was 10 minutes - no chopping or dicing required!  I reduced the amount of pepper called for in the recipe and I chose to use cheddar fried onions although I'm sure the chicken would also be great with the regular fried onions.

This chicken received big compliments from the men at my house.  It went well with the roasted potates that I prepared as a side.  It was an easy simple meal that was delicious without a lot of work on my part.  The best part was the my son who says he hates all things onions loved this chicken and he didn't even realize what he was eating.

CRISPY ONION CHICKEN

½ c butter, melted

1 T Worcestershire sauce
1 t ground mustard
½ t garlic salt
⅛ t pepper
1 can (6-oz.) cheddar french-fried onions, crushed
4-5 boneless skinless chicken breast halves

In a shallow bowl, combine the butter, Worcestershire sauce, mustard, garlic salt, and pepper. In another shallow bowl, add ½ c fried onions. Dip chicken in the butter mixture, then coat with onions.

Place in a greased 9-inch square baking pan. Top with remaining onions; drizzle with any remaining butter mixture. Bake, uncovered, at 350º for 30-35 minutes or until chicken juices run clear.

Savory Sausage Penne Supper

I merged two recipes into one to create this wonderful pasta dish.  The best part was that this was an honest to goodness 30 minute dinner.  I really was able to prepared the whole meal in 30 minutes without pre-prepared ingredients.  It's really perfect for a busy weeknight!

SAVORY SAUSAGE PENNE

1 pkg. (16-oz.) penne pasta
1 can (15-oz.) tomato sauce
1 jar (7-oz.) roasted sweet red peppers, drained
1 medium onion, cut into wedges
2 T olive oil, divided
2 garlic cloves, peeled
2 t balsamic vinegar
1 t sugar
1 t Italian seasoning
½ t fennel seed
¼ t garlic salt
1 pkg. (14-oz.) turkey sausage, coin-sliced
½ c shredded Parmesan cheese

Cook pasta according to package directions. Meanwhile, place the tomato sauce, red peppers, onion, 1 T oil, garlic, vinegar, sugar, Italian seasoning, fennel seed and garlic salt in a food processor; cover and process until blended. Set aside.

In a large skillet, cook sausage in 1 T oil over medium heat until no longer pink; drain. Add tomato mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened.

Drain pasta; toss with sauce. Sprinkle with cheese. Serve topped with extra cheese, if desired.

Lazy Day Casserole

The other night I just really didn't feel like cooking, so this casserole was perfect. My husband commented, "I forgot how good this is!" If you're feeling just a little more ambitious than completely lazy you can double the recipe and freeze one to have on hand for another lazy day.

1 lb. hamburger, browned
1 can (14 ½ oz.) condensed cream of mushroom soup
2 cans (14 ½ oz. each) condensed tomato soup
1 can (15 oz.) corn, drained
6 oz. large whole wheat egg noodles
1 ½ c grated cheddar cheese


Cook the noodles according to package directions, drain. Gently mix all ingredients, except cheese, together. Put into large casserole dish. Top with cheese. Cover and bake at 350˚ for 45 minutes then remove cover and bake for 5 minutes more.

Stuffed Rolls

This recipe was originally given to my mom by my piano teacher. Ever since it has been a family favorite. I've modified the recipe just slightly to suit my personal taste. I invited my parents to dinner last night and I served these rolls with a potato soup. These rolls are favorites of both my dad and my hubbie.

3 hard boiled eggs
2 skinless, boneless chicken breasts, browned and chopped
¾ c mayonnaise
1 T chopped onion
¾ c grated cheese
12-15 semi-hard white or wheat dinner rolls

Slice rolls in half cutting part-way through the roll. Mix remaining ingredients. Spoon mixture into rolls. Wrap each roll individually in tin foil. Cook at 300˚ for 25-30 minutes.

Chicken Alfredo and Rice Casserole

When I'm stuck waiting in a waiting room I like to peruse the magazine collection for recipes.  I always bring a pen and paper so that I can jot down the web address for the magazine so that I can print the recipe when I get home.  You've gotta love the Internet, right?!  That's exactly how I came upon this recipe.  This casserole is different from many traditional recipes.  I really love the combination of flavors in this dish.

1 (10-oz.) container light Alfredo pasta sauce

½ c milk
2 ½ c cooked white rice or wild rice
2 c cubed cooked chicken
1 c frozen peas
⅓ c chopped bottled roasted sweet red peppers
¼ c slivered almonds, toasted (optional)
½ t dried basil
1 c soft bread crumbs
1 T butter, melted

Preheat oven to 350°. In a large bowl, combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts, and basil. Transfer to 1 ½ qt. baking dish.

Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle atop.  Bake uncovered 20-25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving.

Tortilla Stacks

I honestly don't remember where I first found this recipe.  This is a fun Tex-Mex main dish and it's easy to make too.  Serve it with your favorite Mexican or Spanish rice.

1 lb. lean ground beef
2 cloves garlic, minced
½ c salsa
1 (16 oz.) can refried beans
½ c thinly sliced green onions
12 corn tortillas (6-inch)
2 c cheese, grated
sour cream

In 10-inch skillet, brown ground beef with garlic until no longer pink; drain. Stir in salsa, and beans; cook 5 minutes, stirring occasionally. Place 4 tortillas on foil-lined baking sheet. Spread half of bean mixture evenly over tortillas, spreading to edges, using about ⅓ c bean mixture for each tortilla. Top with ¾ c cheese. Repeat layering with 4 more tortillas, remaining bean mixture and ¾ c cheese. Top with remaining 4 tortillas. Bake at 350˚ 10 minutes. Sprinkle with remaining ½ c cheese. Bake 5 minutes more or until heated through. Garnish with sour cream and green onions.

Sun-Dried Tomato Chicken and Linguine in Creamy Tomato Sauce

I combined several recipes to create this yummy Italian dish.  This main course is easy to prepare but presents nicely when served family style.  Serve with a green salad and garlic bread for a complete meal.

Linguine
1 jar (1 lb. 10 oz.) pasta sauce
2 c water
8 oz. uncooked linguine
½ c chopped fat-free half-and-half
½ t dried basil

In a large saucepan, stir in pasta sauce and water. Bring to a boil over high heat. Stir in uncooked linguine and return to a boil. Reduce heat to low and simmer covered, stirring occasionally, 15 minutes or until linguine is tender. Stir in half-and-half and basil. Transfer to serving platter and top with cooked chicken.


Sun-dried Tomato Chicken:
4 slices bacon, chopped
1 lb. boneless, skinless chicken breast halves or chicken tenders
¼ c sun-dried tomato dressing
1 t dried basil leaves
2 tomatoes, chopped
2 T grated Parmesan cheese

Cook bacon in large skillet until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet.


Add chicken to skillet; cook on medium-high heat 2 minutes on each side or until browned on both sides. Pour dressing over chicken; sprinkle with basil. Cook on low heat 8-10 minutes or until chicken is done, turning after 5 minutes.


Transfer chicken to serving platter, reserving dressing mixture in skillet; cover chicken to keep warm. Add tomatoes to skillet; stir. Cook on medium-high heat 3 minutes or until heated through, stirring occasionally. Stir in bacon; spoon over chicken. Top with cheese.

Chicken & Broccoli Alfredo

I got this recipe from a Taste of Home Cooking School I attended many years ago.  I made a few slight changes to the recipe and this is the result.  The pasta sauce is a lighter version of a traditional alfredo sauce but you won't miss the extra calories one bit!

8 oz. uncooked linguine or spaghetti
1 c fresh or frozen broccoli florets
2 T butter or margarine
1 lb. boneless, skinless chicken breasts, cubed
1 can cream of mushroom soup, undiluted
½ c fat-free or reduced fat half and half
½ c grated Parmesan cheese
¼ t pepper
additional grated Parmesan cheese


Prepare linguine according to package directions. Add broccoli for last four minutes of cooking time; drain. In a medium skillet over medium-high heat, melt butter. Add chicken and cook until no longer pink, stirring often. Add soup, half and half, cheese, pepper, and linguine mixture; heat through, stirring occasionally. Serve with additional cheese.

Teriyaki Chicken Noodle Bowl

This is my version of a recipe that I found in a Taste of Home Cooking School magazine almost ten years ago.  This is another quick, easy, and healthy meal that is perfect for a busy weeknight.

1 T vegetable oil
2 boneless skinless chicken breast halves, cut into 1" pieces
1 16-oz. pkg. frozen California blend vegetables
¾ c water
½ c teriyaki glaze
1 pkg. chicken-flavor ramen noodle soup mix


Heat oil in large skillet or wok over medium-high heat until hot. Add chicken; cook and stir 3-4 minutes or until chicken is no longer pink. Add teriyaki glaze, water and ramen noodle seasoning mix. Break up noodles into pieces. Add noodles and frozen vegetables to skillet. Cover and cook 8-10 minutes until vegetables are crisp-tender, stirring frequently. Makes 4 servings.

Dinnertime Quesadillas

I really can't remember where I first found this recipe.  This recipe is a quick main dish that is loaded with fiber and protein while being kid-friendly at the same time.  It's also a great way to use left-over chicken - just shred the precooked chicken in your food processor to save on time.

2 c shredded cooked chicken
½ c drained canned whole kernel corn
½ c sliced green onions
½ c drained canned black beans, rinsed
1 c salsa
1 c shredded cheese
Tortillas


Layer chicken, corn, onions, beans, salsa, and cheese evenly over one half of each tortilla. Fold tortillas in half to enclose filling. Cook one or two quesadillas at a time in a large nonstick skillet on medium-high heat 3 minutes on each side or until quesadillas are lightly browned on both sides and cheese is melted.  Serve topped with sour cream, salsa, and avocado slices, if desired.

Creamy Chicken Stir Fry

I got this recipe off the back of a soup can many years ago.  It's one of my all-time favorite stir-fry recipes.  Stir-frys are great for families - they're generally economical, quick, and healthy - loaded with veggies.  This recipe has a twist on traditional stir-fry recipes and that's just what I love about it.

1 1b. skinless, boneless chicken breasts, cut into strips

3 c cut-up fresh vegetables or 16-oz. bag frozen stir-fry vegetable blend
1 can cream of mushroom soup
¼ c water
1 T soy sauce
4 c hot cooked rice


Spray skillet with vegetable cooking spray and heat over medium-high heat for 1 minute.  Add chicken in 2 batches and stir-fry until browned. Set chicken aside.

Remove pan from heat. Spray with cooking spray. Reduce heat to medium. Add vegetables and stir-fry until tender crisp. Add soup, water and soy. Heat to a boil. Return chicken to pan and heat through. Serve over rice.