Crockpot Chicken Chili
Ingredients:
12 ounces boneless skinless chicken breasts, diced
1 (1 3/8 ounce) envelope chili seasoning mix
1 quart canned tomato
15 ounces canned corn, undrained
15 ounces canned kidney beans, drained
1 green bell pepper, chopped
1 onion, chopped
1/2 cup salsa
Directions:
In sprayed, nonstick skillet, sear chicken.
Add to crock pot with remaining ingredients.
Cook on LOW for 6 to 8 hours
Friday, July 9, 2010
Chicken: Parmesan Chicken Cutlets
Parmesan chicken cutlets
Ingredients:
1/4 cup parmesan cheese, grated
2 tablespoons dried Italian seasoned breadcrumbs
1/8 teaspoon paprika
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/4 teaspoon fresh ground pepper
4 boneless skinless chicken breasts (about 1 pound)
Directions:
Preheat oven to 400 degrees.
In resealable plastic bag, combine cheese, crumbs and all seasonings; shake well.
Transfer mixture to plate; dip each chicken breast in cheese mixture, turning to coat all sides.
Arrange on nonstick baking sheet.
Bake until chicken is cooked through, 20-25 minutes.
Ingredients:
1/4 cup parmesan cheese, grated
2 tablespoons dried Italian seasoned breadcrumbs
1/8 teaspoon paprika
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/4 teaspoon fresh ground pepper
4 boneless skinless chicken breasts (about 1 pound)
Directions:
Preheat oven to 400 degrees.
In resealable plastic bag, combine cheese, crumbs and all seasonings; shake well.
Transfer mixture to plate; dip each chicken breast in cheese mixture, turning to coat all sides.
Arrange on nonstick baking sheet.
Bake until chicken is cooked through, 20-25 minutes.
Chicken: Indian Yellow Curry Chicken
Indian Yellow Curry Chicken
Ingredients:
3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
1/2 teaspoon grated fresh ginger root
1/2 teaspoon white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
3/4 cup coconut milk
1/2 lemon, juiced
1/2 teaspoon cayenne pepper
Directions
Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.
Ingredients:
3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
1/2 teaspoon grated fresh ginger root
1/2 teaspoon white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
3/4 cup coconut milk
1/2 lemon, juiced
1/2 teaspoon cayenne pepper
Directions
Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.
Friday, July 2, 2010
Dessert: Chocolate French Silk Pie
Chocolate French Silk Pie
Ingredients:
1 cup butter, softened
1 cup white sugar
4 one ounce squares unsweetened baking chocolate, melted
1 tsp pure vanilla
4 large eggs
Directions:
Melt chocolate in a small bowl over hot water. Do not let the chocolate harden up.
In a large mixing bowl, cream the butter at medium to high speed about 1 minute.
Add sugar, 1/4 cup at a time and continue to beat until light and fluffy. This will take 3-5 minutes. Scrape bowl often. It must be mixed long enough so it is no longer gritty.
Slowly add the melted chocolate to the butter mixture, beating on low to medium speed until the chocolate is well blended and mixture is smooth and creamy. Scrape again.
On medium speed, add eggs one at a time, beating after each one before adding the next egg.Scrape bowl.
Add vanilla and give it one more mix.
Spread into premade pie crust, top with whipped cream (or Cool Whip)
Ingredients:
1 cup butter, softened
1 cup white sugar
4 one ounce squares unsweetened baking chocolate, melted
1 tsp pure vanilla
4 large eggs
Directions:
Melt chocolate in a small bowl over hot water. Do not let the chocolate harden up.
In a large mixing bowl, cream the butter at medium to high speed about 1 minute.
Add sugar, 1/4 cup at a time and continue to beat until light and fluffy. This will take 3-5 minutes. Scrape bowl often. It must be mixed long enough so it is no longer gritty.
Slowly add the melted chocolate to the butter mixture, beating on low to medium speed until the chocolate is well blended and mixture is smooth and creamy. Scrape again.
On medium speed, add eggs one at a time, beating after each one before adding the next egg.Scrape bowl.
Add vanilla and give it one more mix.
Spread into premade pie crust, top with whipped cream (or Cool Whip)
Substitution notes from Shawnana: I will often times use 4 tbs of melted shortening mixed with 12 heaping tablespoons of unsweetened cocoa in place of the melted unsweetened baking chocolate.
Dessert: Chocolate Cake with Chocolate Icing
Chocolate Cake with Chocolate Icing
Cake:
¾ cup butter, softened
3 eggs
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp. baking soda
¾ tsp baking powder
½ tsp salt
2 cups sugar
2 tsp vanilla
1½ cups whole milk
1 – Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of two 8x8x2-inch square or 9x1½inc round cake pans. Then line bottom of pans with wax paper. Grease lightly flour bottoms and sides of pans. In a medium bowl stir together flour, cocoa powder, baking soda, baking powder and salt, set aside.
2 – In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about ¼ cup at a time, beating on medium speed until well combined (3-4 minutes). Scrape sides of bowl continue beating on medium speed for 2 minutes. Add eggs 1 at a time, beating after each addition (about 1 minute total). Beat in vanilla.
3 – Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more. Spread batter evenly into prepared pan(s).
4 – Bake in a 350 degree oven for 35-40 minutes for 8-inch pans and 13x9x2-inch pan and 30-35 minutes for 9-inch pans, or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off waxed paper. Cool thoroughly on racks, or place 13x9x2-inch cake in pan on wire rack; cool thoroughly. Frost with desired frosting.
Chocolate-Sour Cream Frosting
1 12-ounce package (2cups) semisweet chocolate pieces
½ cup butter
1 8-ounce carton dairy sour cream
4½ cups sifted powdered sugar (about 1 lb)
1 – In a large saucepan melt chocolate and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating until smooth. This frost tops and sides of two 8- or 9-inch cake layers. (Halve the recipe to frost a 13x9x2-inch cake.) Cover and store frosted cake in refrigerator.
Cake:
¾ cup butter, softened
3 eggs
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp. baking soda
¾ tsp baking powder
½ tsp salt
2 cups sugar
2 tsp vanilla
1½ cups whole milk
1 – Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of two 8x8x2-inch square or 9x1½inc round cake pans. Then line bottom of pans with wax paper. Grease lightly flour bottoms and sides of pans. In a medium bowl stir together flour, cocoa powder, baking soda, baking powder and salt, set aside.
2 – In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about ¼ cup at a time, beating on medium speed until well combined (3-4 minutes). Scrape sides of bowl continue beating on medium speed for 2 minutes. Add eggs 1 at a time, beating after each addition (about 1 minute total). Beat in vanilla.
3 – Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more. Spread batter evenly into prepared pan(s).
4 – Bake in a 350 degree oven for 35-40 minutes for 8-inch pans and 13x9x2-inch pan and 30-35 minutes for 9-inch pans, or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off waxed paper. Cool thoroughly on racks, or place 13x9x2-inch cake in pan on wire rack; cool thoroughly. Frost with desired frosting.
Chocolate-Sour Cream Frosting
1 12-ounce package (2cups) semisweet chocolate pieces
½ cup butter
1 8-ounce carton dairy sour cream
4½ cups sifted powdered sugar (about 1 lb)
1 – In a large saucepan melt chocolate and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating until smooth. This frost tops and sides of two 8- or 9-inch cake layers. (Halve the recipe to frost a 13x9x2-inch cake.) Cover and store frosted cake in refrigerator.
Dessert: Strawberry Pretzel Salad
Strawberry Pretzel Salad
Prep Time: 15 Min
Cook Time: 10 Min
Ready In: 2 Hrs
Servings: 16 servings
Ingredients
1 1/2 cups crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen strawberries
Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.
Nutritional Information
Amount Per Serving: Calories: 371
Total Fat: 22.3g
Cholesterol: 54mg
Prep Time: 15 Min
Cook Time: 10 Min
Ready In: 2 Hrs
Servings: 16 servings
Ingredients
1 1/2 cups crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen strawberries
Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.
Nutritional Information
Amount Per Serving: Calories: 371
Total Fat: 22.3g
Cholesterol: 54mg
Dessert: Dianna's Strawberry No Cake
take a handful of strawberries, slice in halves, top with lite (all natural) whipped cream, lite drizzle of honey, and sprinkle with some cinnamon.
calories: 1 cup of strawberries = 49 calories, 2 tbs of whipped cream = 25 calories, lite drizzle of honey = a fraction of 60 calories. thats a sweet dessert for far under 200 calories!!
calories: 1 cup of strawberries = 49 calories, 2 tbs of whipped cream = 25 calories, lite drizzle of honey = a fraction of 60 calories. thats a sweet dessert for far under 200 calories!!
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