Preparation time: 20 minutes
Baking time:20-25 minutes
2 TBSP olive oil
1 ½ lbs ground lean turkey or beef (see note)
2 packages (1.25 oz each) low-sodium taco seasoning mix
1c. water
2 packages (8oz each) refrigerated crescent rolls
Garnish:
Reduced-fat sour cream
Shredded iceberg lettuce
Chopped tomatoes
Shredded cheddar cheese
Guacamole
Place a rack in the center of the oven, and preheat the oven to 375 F.
Place the olive oil in a large skillet over medium heat. Break up the meat into bits and add it to the pan. Stir and cook until the meat cooks through, 3 to 4 minutws. Add the taco seasoning, and stir to distribute, then add the water. Cook, and stir over medium-high heat until the liquid cooks out of the meat, 4-5 minutes. Turn off the heat and set aside.
Unwrap the crescent rolls and unroll the dough; you will have 16 triangles. Place an ungreased baking sheet or pizza stone about 14 by 16inches on a work surface. Arrange the trangles of dough with the large ends of the triangles toward the center of the pan and the points hanging over the edge of the pan. Leave a 3-4 inch hole in the center. Press the dough as needed to connect the triangles and give you a nice space for placing the meat. Spoon the meat and seasonings in a ring in the center of the dough. Carefully bring up the ends of the dough, twisting and braiding the dough as needed as it crosses over the meat. (Don’t get too fussy with this because after this bakes it looks gorgeous whether the meat is covered or uncovered.) Place the pan in the oven.
Bake the ring until it is golden brown, 20-25 minutes. Remove it from the oven to cool for 3-4 minutes. Place a bowl of sour cream in the center of the ring and arrange the other condiments attractively to the side.
NOTE: you can boil chicken breasts, cool, shred and cook with taco seasoning and water instead of beef.
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Monday, January 2, 2012
Chicken and Bow Ties with Sundried Tomato Cream Sauce
Chicken and Bow Ties with Sundried Tomato Cream Sauce
(Laura Bodine)
8 oz. bow tie pasta
2 cloves garlic, minced
1 lb. skinless, boneless chicken breasts, cut into thin strips
1 tsp. dried basil
1/8 tsp. crushed red pepper
3/4 cup chicken broth
1/2 cup oil packed dried tomatoes, drained and cut into thin strips
1/4 cup dry white wine
1/2 cup whipping cream
1/4 cup grated parmesan cheese
Additional cheese for topping
Cook pasta according to package directions; drain.
Meanwhile in a large skillet, cook the garlic in hot oil over medium high heat for 30 seconds. Add chicken, basil, and crushed red pepper. Cook and stir for 4 minutes or until browned. Add chicken broth, dried tomatoes, and white wine. Bring to boiling; reduce heat. Simmer uncovered about 10 minutes or until chicken is no longer pink. Stir in whipping cream and the 1/4 cup parmesan cheese; simmer 2 minutes more. Stir pasta into chicken mixture. Heat through. Pass additional cheese if desired. Makes 4 large servings.
(Laura Bodine)
8 oz. bow tie pasta
2 cloves garlic, minced
1 lb. skinless, boneless chicken breasts, cut into thin strips
1 tsp. dried basil
1/8 tsp. crushed red pepper
3/4 cup chicken broth
1/2 cup oil packed dried tomatoes, drained and cut into thin strips
1/4 cup dry white wine
1/2 cup whipping cream
1/4 cup grated parmesan cheese
Additional cheese for topping
Cook pasta according to package directions; drain.
Meanwhile in a large skillet, cook the garlic in hot oil over medium high heat for 30 seconds. Add chicken, basil, and crushed red pepper. Cook and stir for 4 minutes or until browned. Add chicken broth, dried tomatoes, and white wine. Bring to boiling; reduce heat. Simmer uncovered about 10 minutes or until chicken is no longer pink. Stir in whipping cream and the 1/4 cup parmesan cheese; simmer 2 minutes more. Stir pasta into chicken mixture. Heat through. Pass additional cheese if desired. Makes 4 large servings.
Chicken Peanut Thai Wraps
4 chicken breast (rub with olive oil, and sprinkle with salt and pepper. Then cook in a frying pan about 6 minutes on each side. Slice chicken diagonally.)
½ cucumber halve length wise, cut width wise.
3 TBSP cilantro, chopped and mixed with the cucumber
4 TBSP of some type of thai peanut sauce
Wheat totillas (put one tablespoon of the sauce on the tortilla)
Add sliced chicken, cucumber/cilantro mix, fold one end in and then fold the other two layers in.
½ cucumber halve length wise, cut width wise.
3 TBSP cilantro, chopped and mixed with the cucumber
4 TBSP of some type of thai peanut sauce
Wheat totillas (put one tablespoon of the sauce on the tortilla)
Add sliced chicken, cucumber/cilantro mix, fold one end in and then fold the other two layers in.
Barley Risotto with Asparagus and Parmesan
Barley Risotto with Asparagus and Parmesan
5 c. chicken broth
2 TBSP olive oil
1 large yellow onion, finely chopped
1 large clove garlic, finely chopped
1 ½ c. barley
1 c. dry white wine
1 lb asparagus, cut diagonally into 1-inch pieces
½ tsp salt
¼ tsp pepper
½ c. grated parmesan
warm the broth in a small saucepan over low heat.
Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 7 minutes or until soft. Add the garlic and cook 1 minute more. Add the barley and cook, stirring, for 2 minutes. Stir in the wine and cook until the liquid is absorbed, about 3 minutes. Add the broth, ½ cup at a time, stirring occasionally and waiting until it is absorbed before adding more. Add the asparagus with the last ½ cup of broth and cook until tender. It should take 30 to 35 minutes for all the broth to be absorbed. Remove from heat, season with the salt and pepper, and stir in the Parmesan. Spoon into individual bowls.
5 c. chicken broth
2 TBSP olive oil
1 large yellow onion, finely chopped
1 large clove garlic, finely chopped
1 ½ c. barley
1 c. dry white wine
1 lb asparagus, cut diagonally into 1-inch pieces
½ tsp salt
¼ tsp pepper
½ c. grated parmesan
warm the broth in a small saucepan over low heat.
Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 7 minutes or until soft. Add the garlic and cook 1 minute more. Add the barley and cook, stirring, for 2 minutes. Stir in the wine and cook until the liquid is absorbed, about 3 minutes. Add the broth, ½ cup at a time, stirring occasionally and waiting until it is absorbed before adding more. Add the asparagus with the last ½ cup of broth and cook until tender. It should take 30 to 35 minutes for all the broth to be absorbed. Remove from heat, season with the salt and pepper, and stir in the Parmesan. Spoon into individual bowls.
Chicken Capri
Chicken Capri
(from Southbeach cookbook)
Grilled chick (I grill it in a pan with olive oil, garlic, oregeno, and rosemary) then it goes in a pan and gets topped with ricotta, tomato sauce and mozzarella, and bake for 30 minutes at 350
(from Southbeach cookbook)
Grilled chick (I grill it in a pan with olive oil, garlic, oregeno, and rosemary) then it goes in a pan and gets topped with ricotta, tomato sauce and mozzarella, and bake for 30 minutes at 350
Sour Cream Chicken Enchiladas
2 whole chickens or whatever you have
2 (10 ½ oz. cans) of cream of chicken soup
1 pt. sour cream
1 (4oz) can chopped green chiles
1 dozen tortillas
¾ chopped onions
3 c. grated cheese
1 can chopped olives
Mix chicken meat with soup, sour cream, and chiles. Spread a thin layer down the middle each tortilla (reserve some creamed mixture for top) and sprinkle with chopped onions and cheese (reserve some cheese for top). Roll up tortilla and place seam side down in sprayed pan. Pour remaining mixture over the top or rolled tortillas and sprinkle with remaining cheese. Bake 25-30 minutes at 350. Garnish with olives and chiles.
2 (10 ½ oz. cans) of cream of chicken soup
1 pt. sour cream
1 (4oz) can chopped green chiles
1 dozen tortillas
¾ chopped onions
3 c. grated cheese
1 can chopped olives
Mix chicken meat with soup, sour cream, and chiles. Spread a thin layer down the middle each tortilla (reserve some creamed mixture for top) and sprinkle with chopped onions and cheese (reserve some cheese for top). Roll up tortilla and place seam side down in sprayed pan. Pour remaining mixture over the top or rolled tortillas and sprinkle with remaining cheese. Bake 25-30 minutes at 350. Garnish with olives and chiles.
Beef Stroganoff Casserole
1lb lean ground beef
¼ tsp. salt
1/8 tsp. pepper
1 tsp vegetable oil
8 oz. sliced mushrooms
1 large onion, chopped
3 cloves garlic, minced
¼ c. dry white wine
1 can (10 3/4 oz) condensed cream of mushroom soup
½ c. sour cream
1 TBSP Dijon mustard
4 c. cooked egg noodles
Preheat oven to 350. Spray 13x9” baking dish with nonstick cooking spray.
Place beef in large skillet; season with salt and pepper. Brown beef over medioum-high heat until no longer pink, stirring to separate beef. Drain fat from skillet; set beef aside.
Heat oil in same skillet over medium-high heat until hot. Add mushrooms, onion and garlic; cook and stir 2 minutes or until onion is tender. Add wine. Reduce heat to medium-low and simmer 3 minutes. Remove from heat; stir in soup, sour cream and mustard until well combined. Return beef to skillet.
Place noodles in prepared dish. Pour beef mixture over noodles; stir until noodles are well coated. Bake, uncovered, 30 minutes or until heated through. Sprinkle with chopped parsley, if desired.
Makes 6 servings
¼ tsp. salt
1/8 tsp. pepper
1 tsp vegetable oil
8 oz. sliced mushrooms
1 large onion, chopped
3 cloves garlic, minced
¼ c. dry white wine
1 can (10 3/4 oz) condensed cream of mushroom soup
½ c. sour cream
1 TBSP Dijon mustard
4 c. cooked egg noodles
Preheat oven to 350. Spray 13x9” baking dish with nonstick cooking spray.
Place beef in large skillet; season with salt and pepper. Brown beef over medioum-high heat until no longer pink, stirring to separate beef. Drain fat from skillet; set beef aside.
Heat oil in same skillet over medium-high heat until hot. Add mushrooms, onion and garlic; cook and stir 2 minutes or until onion is tender. Add wine. Reduce heat to medium-low and simmer 3 minutes. Remove from heat; stir in soup, sour cream and mustard until well combined. Return beef to skillet.
Place noodles in prepared dish. Pour beef mixture over noodles; stir until noodles are well coated. Bake, uncovered, 30 minutes or until heated through. Sprinkle with chopped parsley, if desired.
Makes 6 servings
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