You cook this for a LONG time...almost 2 hours. It is so incredibly yummy and the carbs are fairly low (just the flour for dredging). You will need aluminum foil for the recipe to cook correctly.
**Denotes ingredients used in the 2nd part of the recipe.
Mexican Chicken
Chicken pieces--uncooked (I use almost an entire bag of the frozen kind, defrosted)
1 cup flour
4 tsp chili powder
1/2 tsp oregano
1/2 tsp salt
1/4 tsp pepper
1/2 cup melted margarine/butter
1/2 cup chopped onion**
1/2 cup chopped onion**
1/3 cup water**
Preheat oven to 400*. Combine flour, chili powder, oregano, salt, and pepper in a large plastic bag or shallow dish. Coat chicken thoroughly with flour mixture and then shake off the excess. Place chicken in greased 9x13 baking dish. Pour melted butter over the chicken. Cover baking dish with aluminum foil. Bake for ONE HOUR. Near the end of the first hour of baking, combine the onions, olives, and water in a small bowl. Remove chicken from oven and peel off foil. Spoon onion-olive-water mixture over the chicken pieces. Re-cover the chicken and bake for an additional 50 minutes. Then...enjoy!
Does anyone have any good Mexican/Latin side dishes to share?? I'd love something new to eat with this. We do this on our date night...begin cooking it while the girls are munching their little dinner and by the time we come down from doing bedtime, it's all done.
Monday, June 8, 2009
Wednesday, May 6, 2009
Lemon Chicken
This is a new favorite recipe that I wanted to share with my friends. Even if you don't like lemon, you'll like this (for example, I only like a couple lemony things and this is one of them). It's a pretty salty dish, so keep that in mind and adjust the boullion as necessary...I only use 5 cubes. Also, the pasta is (most definitely) NOT necessary.
Lemon Chicken
4 chicken breasts (you can filet 2 thicker slices to make 4 thin slices)
1 egg
7 T. lemon juice
3/4 c. flour
1/2 tsp. garlic powder
1/2 tsp. paprika
1/4 c. butter (you can probably guess that we use Smart Balance)
6 tsp. chicken boullion (this is equal to 6 chicken boullion cubes)
1 1/2 c. boiling water
1 box of your fave pasta (optional)
Beat egg and 1 T. lemon juice in bowl. On plate, combine flour, garlic powder, and paprika. First, dip chicken filets in the egg mixture. Next, coat lightly with flour mixture. In a large skillet, melt butter and brown coated chicken on both sides (medium to medium-high heat). In a sauce pan, boil the water. When boiling, add boullion and dissolve. Add remaining lemon juice. Pour liquid in the skillet with the chicken. Simmer, covered, for 20 minutes--turning chicken over after the first 10 minutes.
Lemon Chicken
4 chicken breasts (you can filet 2 thicker slices to make 4 thin slices)
1 egg
7 T. lemon juice
3/4 c. flour
1/2 tsp. garlic powder
1/2 tsp. paprika
1/4 c. butter (you can probably guess that we use Smart Balance)
6 tsp. chicken boullion (this is equal to 6 chicken boullion cubes)
1 1/2 c. boiling water
1 box of your fave pasta (optional)
Beat egg and 1 T. lemon juice in bowl. On plate, combine flour, garlic powder, and paprika. First, dip chicken filets in the egg mixture. Next, coat lightly with flour mixture. In a large skillet, melt butter and brown coated chicken on both sides (medium to medium-high heat). In a sauce pan, boil the water. When boiling, add boullion and dissolve. Add remaining lemon juice. Pour liquid in the skillet with the chicken. Simmer, covered, for 20 minutes--turning chicken over after the first 10 minutes.
Thursday, April 23, 2009
Seafood...because I want it :o)
Quick Seafood Lasagna Roll-ups (recipe given by Becky)
8 dry lasagna noodles
16 oz. imitation crab meat
1 cup fat-free ricotta cheese
3 large egg whites
1 Tbsp. dried parsley flakes
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. oregano
1 jar Italian tomato sauce
1/4 cup fresh grated parmesan cheese
Boil noodles as direction on package. Rinse in cold water and drain well. In a large bowl, combine next seven ingredients with a fork. Spread slightly less than 1/3 cup filling on the upper one-third of each noodle. Roll tightly and place seam down in a 9-inch baking pan. Pour tomato sauce over roll-ups. Cover and bake at 375 degrees F for 30 min. Remove from oven and sprinkle with grated cheese.
Crabby Crab Cakes
1 lb crab meat
1 egg, beaten (NO substitute...I tried once)
1 T dijon mustard
2 T flour, more for dredging
2 T extra virgin olive oil
4 T butter (Smart Balance is a good subsitute)
Dash of hot sauce (optional)
salt
pepper
Carefully combine crab, egg, mustard, salt, pepper, hot sauce, and 2 T flour.
Cover and place in the freezer for 5 minutes.
Divide into 4 equal portions and shape into patties. Place on wax paper or plastic wrap lined plate and cover with plastic wrap. Chill in fridge for 30 minutes-24 hours OR freeze for 15 minutes.
Put flour for dredging into a bowl. Then begin melting the butter in a skillet on medium heat. After butter melts, dredge crab cake in flour, place in skillet...repeat until all 4 cakes are in skillet. Then turn heat to medium-high. Cook 5-8 minutes for first side and slightly less for the other side.
Easy Tartar Sauce
1/2 c mayo
1/3 c dill relish
1/4 tsp lemon juice
pinch of salt
pinch of pepper.
Combine ingredients & chill. Other optional items that can be included....a "glob" of sweet relish, 1 or 2 roasted red pepper slices-finely chopped, hot sauce, and on & on. The basic recipe is great though.
8 dry lasagna noodles
16 oz. imitation crab meat
1 cup fat-free ricotta cheese
3 large egg whites
1 Tbsp. dried parsley flakes
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. oregano
1 jar Italian tomato sauce
1/4 cup fresh grated parmesan cheese
Boil noodles as direction on package. Rinse in cold water and drain well. In a large bowl, combine next seven ingredients with a fork. Spread slightly less than 1/3 cup filling on the upper one-third of each noodle. Roll tightly and place seam down in a 9-inch baking pan. Pour tomato sauce over roll-ups. Cover and bake at 375 degrees F for 30 min. Remove from oven and sprinkle with grated cheese.
Crabby Crab Cakes
1 lb crab meat
1 egg, beaten (NO substitute...I tried once)
1 T dijon mustard
2 T flour, more for dredging
2 T extra virgin olive oil
4 T butter (Smart Balance is a good subsitute)
Dash of hot sauce (optional)
salt
pepper
Carefully combine crab, egg, mustard, salt, pepper, hot sauce, and 2 T flour.
Cover and place in the freezer for 5 minutes.
Divide into 4 equal portions and shape into patties. Place on wax paper or plastic wrap lined plate and cover with plastic wrap. Chill in fridge for 30 minutes-24 hours OR freeze for 15 minutes.
Put flour for dredging into a bowl. Then begin melting the butter in a skillet on medium heat. After butter melts, dredge crab cake in flour, place in skillet...repeat until all 4 cakes are in skillet. Then turn heat to medium-high. Cook 5-8 minutes for first side and slightly less for the other side.
Easy Tartar Sauce
1/2 c mayo
1/3 c dill relish
1/4 tsp lemon juice
pinch of salt
pinch of pepper.
Combine ingredients & chill. Other optional items that can be included....a "glob" of sweet relish, 1 or 2 roasted red pepper slices-finely chopped, hot sauce, and on & on. The basic recipe is great though.
Tuesday, April 14, 2009
'Two-For' Tuesday
It's cold & rainy here in Ohio. In honor of that (and the inspiration from my/our friend Ruby), here are some casserole recipes....
Erin's Chicken & Cream Cheese Casserole
2 chicken breast
1 can cream of broccoli soup (or cream of mushroom if you prefer)
1 tub vegetable cream cheese1 bag of frozen veggies (we use broccoli & cauliflower, but whatever you like)
1 box of croûtons (whatever flavor you prefer)
Cube chicken breast & cook in a pan until mostly cooked (you will be baking it later, so it doesn't need to be 100% done). At the same time cook or steam your veggies until they are mostly done, again you will be baking them later on.
Mix together cream cheese & soup. Add veggies & chicken. Spread in an 8x8 pan (or a 9x13 if you double) & top with croûtons. Bake at 350* for 20 minutes.
Chicken Divan
3-4 chicken breasts--cooked & cubed
2 packages frozen brocolli
1 T. lemon juice
3/4 c. mayo
2 cans cream of chicken soup
2 c. shredded cheddar
1 c. bread crumbs
2 T. melted butter
Preheat oven to 350*. Partially boil broccoli (just to thaw) & drain. In a medium bowl, combine lemon juice, mayo, and soup. In a 9 x 13 baking dish, place broccoli, then chicken, then mayo-soup mixture, and then cheddar cheese. Melt butter and combine with bread crumbs. Spread across the top of the casserole. Bake @ 350* for 30 minutes.
Erin's Chicken & Cream Cheese Casserole
2 chicken breast
1 can cream of broccoli soup (or cream of mushroom if you prefer)
1 tub vegetable cream cheese1 bag of frozen veggies (we use broccoli & cauliflower, but whatever you like)
1 box of croûtons (whatever flavor you prefer)
Cube chicken breast & cook in a pan until mostly cooked (you will be baking it later, so it doesn't need to be 100% done). At the same time cook or steam your veggies until they are mostly done, again you will be baking them later on.
Mix together cream cheese & soup. Add veggies & chicken. Spread in an 8x8 pan (or a 9x13 if you double) & top with croûtons. Bake at 350* for 20 minutes.
Chicken Divan
3-4 chicken breasts--cooked & cubed
2 packages frozen brocolli
1 T. lemon juice
3/4 c. mayo
2 cans cream of chicken soup
2 c. shredded cheddar
1 c. bread crumbs
2 T. melted butter
Preheat oven to 350*. Partially boil broccoli (just to thaw) & drain. In a medium bowl, combine lemon juice, mayo, and soup. In a 9 x 13 baking dish, place broccoli, then chicken, then mayo-soup mixture, and then cheddar cheese. Melt butter and combine with bread crumbs. Spread across the top of the casserole. Bake @ 350* for 30 minutes.
Monday, April 13, 2009
Appetizers & Such
At this time of year I start thinking about bridal showers, Mother's Day brunches, and all those fun things. In my group of friends, this is also the time of year for Partylite, Pampered Chef, and Tastefully Simple parties. Because of that I'm posting some of Joy's many appetizer recipes. Thanks Joy!
Fiesta Roll-Ups:
1 cup Fiesta shredded cheese
5 T Mild Fiesta Chi-Chi’s Salsa
8 oz Cream Cheese (softened)
1 pck La Banderita Low Carb Soft Taco’s (In Mexican Isle by salsa at Wal-Mart)
Mix the cheeses and salsa until well combined. Spread thinly onto approximately 7 wraps. Slice into 1” thick pieces. Refrigerate until ready to serve.
If you cut the ends off of each wrap, you should be able to get 8 pieces per wrap. There is a little less than 1 carb per piece. If you want you can add green chili’s or chicken for extra flavor.
Reuben Roll-Ups:
8 oz Cream Cheese (softened)
2 oz Corned Beef (Carl Budding)
¼ cup Thousand Island Dressing (Great Value-6 carb for 2 T)
¾ cup Swiss cheese shredded
¼ cup Mozzarella cheese shredded
1 pck La Banderita Low Carb Soft Taco’s
Sprinkle some caraway seeds into the mix for the rye bread flavor
Mix the cheeses, dressing and beef until well combined. Spread thinly onto approximately 7 wraps. Slice into 1” thick pieces. Refrigerate until ready to serve. If you cut the ends off of each wrap, you should be able to get 8 pieces per wrap. There is around 2 carbs per piece.
Hot Cheese Dip:
2 cups Shredded Mozzarella Cheese
2 cups Shredded Cheddar Cheese
2 cups Mayonnaise
4 oz. Chopped green chilies, drained
Pepperoni (Hormel)
½ cup sliced black olives
In an ungreased shallow baking dish, combine the first 4 ingredients. Top with a layer of pepperoni slices and the olives. Bake, uncovered, at 325 degrees for 25 minutes or until bubbly. Serve with veggies or crackers. There is about 24 carbs in the entire cheese mixture. We figured there would be about 1 carb per tablespoon.
Chocolate Peanut Butter Pie:
1 pkg. Sugar Free Jell-O Chocolate Fudge Instant Pudding (1.4 oz)
2 cups Unsweetened Almond Milk (available at Kroger, or you could use unsweetened Soy Milk available at Wal-Mart)
8 oz Cream Cheese (softened)
1 cup Simply Jiff Peanut Butter
½ cont. frozen whipped topping, thawed. (4 oz)
Prepare pudding mix with milk according to package directions. In large bowl beat cream cheese and peanut butter until smooth. Beat pudding mixture into peanut butter mixture on low speed until just combined. Fold the whipped topping into the pudding mixture. Spoon into a prepared crust. Cover and chill for at least 1 hour. Keep covered in the refrigerator.
I think that a ½ cup serving of this would be 12 carbs, but you would have to add everything up to make sure.
No Flour Peanut Butter Cookies:
½ Cup Sugar 96g 360 calories
½ Cup Splenda 12g
½ Cup Crunchy PB 28g 760 calories
½ Cup Simply Jiff 24g 760 calories
1 Egg 1g 70 calories
1 tsp. Soda 0 0
Mix all ingredients until well blended. Roll into balls the size of walnuts. Place on an ungreased cookie sheet 2 inches apart. Flatten with a fork. Bake at 350 degrees for 10-11 minutes.
Yields 28 cookies
5.75g each 70 calories each
After baking a hershey kiss can be added to the top of each cookie. (8g each 93 calories)
Fiesta Roll-Ups:
1 cup Fiesta shredded cheese
5 T Mild Fiesta Chi-Chi’s Salsa
8 oz Cream Cheese (softened)
1 pck La Banderita Low Carb Soft Taco’s (In Mexican Isle by salsa at Wal-Mart)
Mix the cheeses and salsa until well combined. Spread thinly onto approximately 7 wraps. Slice into 1” thick pieces. Refrigerate until ready to serve.
If you cut the ends off of each wrap, you should be able to get 8 pieces per wrap. There is a little less than 1 carb per piece. If you want you can add green chili’s or chicken for extra flavor.
Reuben Roll-Ups:
8 oz Cream Cheese (softened)
2 oz Corned Beef (Carl Budding)
¼ cup Thousand Island Dressing (Great Value-6 carb for 2 T)
¾ cup Swiss cheese shredded
¼ cup Mozzarella cheese shredded
1 pck La Banderita Low Carb Soft Taco’s
Sprinkle some caraway seeds into the mix for the rye bread flavor
Mix the cheeses, dressing and beef until well combined. Spread thinly onto approximately 7 wraps. Slice into 1” thick pieces. Refrigerate until ready to serve. If you cut the ends off of each wrap, you should be able to get 8 pieces per wrap. There is around 2 carbs per piece.
Hot Cheese Dip:
2 cups Shredded Mozzarella Cheese
2 cups Shredded Cheddar Cheese
2 cups Mayonnaise
4 oz. Chopped green chilies, drained
Pepperoni (Hormel)
½ cup sliced black olives
In an ungreased shallow baking dish, combine the first 4 ingredients. Top with a layer of pepperoni slices and the olives. Bake, uncovered, at 325 degrees for 25 minutes or until bubbly. Serve with veggies or crackers. There is about 24 carbs in the entire cheese mixture. We figured there would be about 1 carb per tablespoon.
Chocolate Peanut Butter Pie:
1 pkg. Sugar Free Jell-O Chocolate Fudge Instant Pudding (1.4 oz)
2 cups Unsweetened Almond Milk (available at Kroger, or you could use unsweetened Soy Milk available at Wal-Mart)
8 oz Cream Cheese (softened)
1 cup Simply Jiff Peanut Butter
½ cont. frozen whipped topping, thawed. (4 oz)
Prepare pudding mix with milk according to package directions. In large bowl beat cream cheese and peanut butter until smooth. Beat pudding mixture into peanut butter mixture on low speed until just combined. Fold the whipped topping into the pudding mixture. Spoon into a prepared crust. Cover and chill for at least 1 hour. Keep covered in the refrigerator.
I think that a ½ cup serving of this would be 12 carbs, but you would have to add everything up to make sure.
No Flour Peanut Butter Cookies:
½ Cup Sugar 96g 360 calories
½ Cup Splenda 12g
½ Cup Crunchy PB 28g 760 calories
½ Cup Simply Jiff 24g 760 calories
1 Egg 1g 70 calories
1 tsp. Soda 0 0
Mix all ingredients until well blended. Roll into balls the size of walnuts. Place on an ungreased cookie sheet 2 inches apart. Flatten with a fork. Bake at 350 degrees for 10-11 minutes.
Yields 28 cookies
5.75g each 70 calories each
After baking a hershey kiss can be added to the top of each cookie. (8g each 93 calories)
Thursday, April 9, 2009
Breakfast Casserole & Pancakes
I woke up this morning STARVING after being sick yesterday, and this was all I could think about eating! Since we celebrate Easter, I'm planning to put the casserole in the fridge on Saturday night and cook it up for my family on Sunday.
Easy Breakfast Casserole
6 eggs, beaten
2 c. milk
6 slices bread, cubed
1 T. ground mustard
1 c. shredded cheese (plus extra for sprinkling on top)
1 lb. bulk sausage, browned & broken apart
onion salt--adjust to your liking
pepper--dash or more
Beat eggs, mustard, onion salt, pepper, and milk. Add bread, cheese, and sausage. Mix well. Refrigerate overnight.
Pour into 13 x 9 inch greased casserole dish. Sprinkle with extra cheese. Bake @ 350* for 45 minutes.
Notes: You can use any cheese. Cheddar seems to be the favorite when I make it. The carbs typically come to 11 per slice if you divide it into 12 pieces...though it depends on the bread you use. The Arnold's bread we use has 18 carbs per slice.
Pancakes
1 egg
3/4 c. milk
2 T. melted butter/margarine (I like Smart Balance)
1 c. flour
1 T. sugar
1 T. baking powder
1/2 tsp. salt
Beat eggs until fluffy.
Add milk and melted margarine.
Add dry ingredients and mix well.
Heat griddle.
Cook 1/4-1/3 cup of batter per pancake.
Notes: This is a pretty small recipe. We almost always double or triple it. Sorry, it takes too much math for me to figure out the carbs in this one! If you can figure it out, post it.
Easy Breakfast Casserole
6 eggs, beaten
2 c. milk
6 slices bread, cubed
1 T. ground mustard
1 c. shredded cheese (plus extra for sprinkling on top)
1 lb. bulk sausage, browned & broken apart
onion salt--adjust to your liking
pepper--dash or more
Beat eggs, mustard, onion salt, pepper, and milk. Add bread, cheese, and sausage. Mix well. Refrigerate overnight.
Pour into 13 x 9 inch greased casserole dish. Sprinkle with extra cheese. Bake @ 350* for 45 minutes.
Notes: You can use any cheese. Cheddar seems to be the favorite when I make it. The carbs typically come to 11 per slice if you divide it into 12 pieces...though it depends on the bread you use. The Arnold's bread we use has 18 carbs per slice.
Pancakes
1 egg
3/4 c. milk
2 T. melted butter/margarine (I like Smart Balance)
1 c. flour
1 T. sugar
1 T. baking powder
1/2 tsp. salt
Beat eggs until fluffy.
Add milk and melted margarine.
Add dry ingredients and mix well.
Heat griddle.
Cook 1/4-1/3 cup of batter per pancake.
Notes: This is a pretty small recipe. We almost always double or triple it. Sorry, it takes too much math for me to figure out the carbs in this one! If you can figure it out, post it.
Tuesday, April 7, 2009
Just getting started...
If you stumbled upon this right now, you won't see much. Come back in a few days and see if we're up and running! Thanks!
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