Jambalya

Similar to SOPP but with rice.

Heat 1 tbsp. olive oil in large skillet. Add kielbasa. Cook until slightly browned, 2-3 min. Transfer to a plate. Add onion (sliced), 1 bell pepper (sliced) and cook 4 min. Add 2 cloves garlic and 1/4 tsp pepper. Continue cooking 4-5 min. Serve with rice.

Pork Chops w/ Peppers

4 center cut pork loin chops, 1" thick
salt and pepper
2 Tbsp EVOO
1 yellow bell pepper
1 orange or red bell pepper
1/2 cup chicken broth
2 Tbsp chopped parsley
1 garlic, minced
fennel seed

1. Heat large skillet over med-high heat. Season pork chops with salt and pepper. Add. 1 Tbsp EVOO to pan; add chops and cook 5 minutes on each side.

2. Transfer cooked pork chops to platter; keep warm. Add remaining evoo and the bell peppers to the pan. Saute peppers, garlic, fennel seed, stirring for 5 minutes. Add broth and scrape up the drippings. Sprinkle with parsley.

Pan Fried Chicken

8 small chicken thighs or breasts
4 cloves garlic, smashed
1 red onion, cut into wedges
8 sprigs fresh thyme
1 Tbsp olive oil
kosher salt & pepper to taste

1. Toss chicken, garlick, onion and thyme with the oil and salt & pepper. Heat skillet over medium heat until hot.

2. Remove chicken from bowl and place in skillet. Spoon onion-garlic mixture over and around the chicken. Cook, turning the onions occasionally, for 10 minutes.

3. Turn the chicken; stir the onions and garlic. Cook until the chicken is cooked through, 5 to 6 minutes.

Meatball Casserole

This was a hit with the kids tonight!

http://www.theseasonedmom.com/dump-and-bake-meatball-casserole/

Beef Enchiladas & Enchilada Sauce

I've been trying to find an enchilada recipe that the whole family will eat for a long time. Finally found one!

Enchilada sauce
1 Tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
3 Tbsp chili powder
1 Tbsp cumin
1 tsp salt
1/4 tsp oregano
1 15oz can tomato sauce
1 cup chicken stock

1. Heat oil in a medium saucepan over medium-high heat. Add diced onion and cook until just browned, about 5 minutes. Stir in garlic, chili powder, cumin, salt and oregano and cook for about 30 seconds, stirring constantly. Sauteing your spices for a few seconds will give your sauce a fuller flavor.
2. Add in the tomato sauce and chicken stock. Bring mixture to a simmer and cook for approximately 8 to 10 minutes, stirring occasionally.
3. Remove from heat, and strain mixture through a fine mesh strainer, pressing on the onion to extract the sauce. If I am making enchiladas or something similar, I'll add the reserved onions to my filling. You may discard the onion if you wish.
4. Keep refrigerated for up to one week. Makes approximately 2 cups.

For the enchiladas, just brown 1 lb ground beef. I added some taco seasoning to it while cooking. Once it was cooked I added in the leftover onion and garlic from the enchilada sauce......plus a little bit of the sauce! When forming the enchiladas I added a little bit of shredded cheese. Then once all of the enchiladas were in the pan I poured the sauce over them. Bake @ 350 for about 15 minutes or until cheese is melted.

Crockpot Chicken Stroganoff

Crock Pot Chicken Stroganoff
 Serves: 4
 WW Points: 4
 Ingredients:
1 can Campbell’s 98% fat free cream of mushroom soup
16 oz fat free sour cream 1 envelope of Lipton onion soup mix
1 lb of frozen boneless skinless chicken breast

Directions: Place chicken in crock-pot. Mix all other ingredients in a bowl and pour over chicken. Cook on low for 7 hours. (Mine only took 5 because my crock-pot cooks things really fast) Shred the chicken and stir back into sauce. Serve over pasta.

Chicken & Vegetable Chow Mein

Ingredients

• 1/4 pound spaghetti
• 3/4 pound boneless, skinless chicken thighs, cut into thin strips
• 1 tablespoon plus 1/3 cup Kikkoman Stir-Fry Sauce, divided
• 4 teaspoons Kikkoman Soy Sauce, divided
• 2 tablespoons vegetable oil, divided
• 1 small carrot, julienned
• 2 stalks celery, cut diagonally into thin slices
• 1/2 onion, thinly sliced
• 3 cloves garlic, minced
• 1/4 pound bean sprouts
• 1/4 teaspoon black pepper
• 1 teaspoon Asian sesame oil

Preparation 

1. Cook pasta according to package directions; drain, rinse and drain thoroughly.
2. Meanwhile, coat chicken with 1 tablespoon stir-fry sauce and 2 teaspoons soy sauce; let stand 15 minutes.
3. Stir-fry chicken in 1 tablespoon hot oil in wok or large skillet over high heat 3 minutes, or until done; remove. Heat remaining 1 tablespoon oil in same pan. Add carrot; stir-fry 1 minute. Add celery, onion and garlic; stir-fry 3 minutes longer. Stir in bean sprouts, chicken, pasta, remaining 1/3 cup stir-fry sauce, 2 teaspoons soy sauce and pepper.
4. Cook, stirring, until all ingredients are coated with sauce and pasta is heated through. Remove from heat; stir in sesame oil.

Slow Cooker Salisbury Steak

Slow Cooker Salisbury Steak

Rated: Submitted By: TESSLYNN Photo By: mominml Prep Time: 15 Minutes Cook Time: 5 Hours Ready In: 5 Hours 15 Minutes Servings: 8

"Ground beef gets a boost of flavor from onion soup mix in this quick and easy slow cooker Salisbury steak recipe."

INGREDIENTS:

2 pounds lean ground beef 1 (1 ounce) envelope dry onion soup mix 1/2 cup Italian seasoned bread crumbs 1/4 cup milk 1/4 cup all-purpose flour

2 tablespoons vegetable oil 2 (10.75 ounce) cans condensed cream of chicken soup 1 (1 ounce) packet dry au jus mix 3/4 cup water

DIRECTIONS:

1.

In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties.

2.

Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.

Crispy Southwest Chicken Wraps

INGREDIENTS

• 1 cup cooked rice, warm or at room temperature
• 1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
• 1 can black beans, rinsed and drained
• 1 green onion, finely sliced (white and green parts)
• 1/2 red or green pepper, diced
• 1/4 cup fresh cilantro, chopped
• juice of 1 lime
• 1/2 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic salt
• 2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
• Sour cream (optional)
• 6 burrito-sized flour tortillas

DIRECTIONS

1. Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.
2. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

Mongolian Beef

Mongolian Beef

Yield: 2 servings

 

Prep Time: 20 min

 

Cook Time: 10 min

Ingredients:

Vegetable oil
1/2 teaspoon minced fresh ginger
1 tablespoon minced garlic
1/2 cup low sodium soy sauce
1/2 cup water
2/3 cup dark brown sugar
1 (1-pound) flank steak
1/4 cup cornstarch
3 scallions (green parts only), sliced into 1-inch pieces

Directions:

Heat 2 teaspoons vegetable oil in a small saucepot over medium-low heat. Add the ginger and garlic and sauté until golden, about 2 minutes. Add the soy sauce and water, stirring to combine.

Stir in the brown sugar and increase the heat to medium. Bring the sauce to a boil for 3 minutes. Remove the sauce from the heat and set aside.

Slice the flank steak against the grain into 1/4-inch pieces, then toss it with the cornstarch. Place the coated pieces of steak in a sieve and shake off any excess cornstarch. Allow the steak to sit 10 for minutes.

Place a large sauté pan or wok over medium-high heat and add 1/2 cup vegetable oil. Once the oil is hot (but not smoking), add the beef to the pan and sauté for 2 minutes until it is seared on all sides but barely cooked in the center. Remove the steak from the pan with a slotted spoon and transfer it onto a paper towel-lined plate. Pour any excess oil out of the wok.

Place the sauté pan back over medium heat. Add the prepared sauce to the hot pan (it should come to a boil almost immediately), then add the reserved steak and cook at a boil, stirring constantly, 2 minutes. Add the sliced scallions, stirring to combine.

Chicken & Bacon Alfredo

CHICKEN & BACON ALFREDO PASTA

1 1/2 cups of Cooked diced or shredded Chicken breast

*I like to use Rotisserie

1 cup of diced fried ham (opt)

1 cup crisp bacon for the sauce

1 cup of crumbled cooked bacon (for the top)

1 diced Roma Tomato ( for the top or can mix in)

1 cup grated Parmesan Cheese and additional for the top

Pasta:  Whatever your family likes. Cook enough Pasta for 3 to 4 servings.

PASTA SAUCE:

1 cup milk

1 cup chicken Broth

1 cup Whipping Cream

1 cup grated Cheddar Cheese

1 cup grated Parmesan Cheese

2 Tablespoons butter

2 Tablespoons flour

1/4 tsp. garlic powder

1/4 tsp. onion powder

*Can add more seasoning to your taste

a few sprinkles of Red pepper flakes (opt)

1 Teaspoon white sugar

1/2 tsp. cracked black pepper

*Sometimes I also squeeze in 1 to 2 Tablespoons of fresh squeezed lemon juice.

NOTE: (If you are watching calories, change this up if you like:  for example:  Use 1/2 cup Whipping Cream, 1 1/2 cups milk and 1 cup broth or even replace the cream with half and half.)

DIRECTIONS

Fry bacon until crispy, place on Paper towels and set aside.  Fry pieces of Ham in a small amount of the bacon grease.  Sprinkle a tablespoon of Brown Sugar on top of the ham, and toss until the ham is golden and the Brown sugar has caramelized.  Chop or shred the Chicken Breasts, chop tomato, and chop tender cooked Asparagus. (If you don’t care for Asparagus, you could use Broccoli or any vegetable your family likes, or just leave it out entirely)

Over medium heat, melt 2 tablespoons butter.  Add 2 tablespoons flour, seasonings, sugar and whisk together with the butter until bubbly.  Continue whisking, and slowly add the milk, cream and the chicken broth.  Whisk Constantly, so that you don’t get any lumps.  You want your sauce to be nice and smooth.  Keep whisking until the sauce has thickened.  Turn heat to low, and add the grated cheddar and Parmesan cheese.  Once melted and mixed thorougly, turn your heat to the lowest temperature.  Add part of the crisp bacon, fried ham and chicken pieces to your sauce.  Mix well and simmer covered over very low heat.  Prepare your pasta until al dente. Drain well.

You can plate the pasta, and serve the sauce over the top, and Crumble your bacon on top of the sauce.  Top with Asparagus, tomatoes and more grated Parmesan Cheese.  Delish!

Chefs note:  I like to add the prepared pasta to the sauce, and mix everything together.  When I plate it, I also top it with diced tomatoes, more Crisp Bacon and Parmesan Cheese.

If the Sauce gets a bit thick before you are ready to serve it, simply add a bit more milk, cream or Chicken broth.

*This also warms up nicely the next day.  Just heat in skillet, but don’t let the sauce boil!

Cowboy Casserole

Ingredients

1 1/2 pounds ground beef (I used 80/20)
1 medium onion, chopped
3 cloves garlic, chopped
1 can (15.25oz) whole kernel corn, drained
1 can condensed cream of mushroom soup
2 cups cheddar cheese, shredded
1/2 cup milk
4 tablespoons sour cream
1 bag (30 oz) frozen tater tots (I used Ore-Ida Crispy Crowns)

Directions

1. Set out tater tots to thaw some.
2. Cook onion until translucent. Add garlic, cook 1 minute more. Add hamburger and cook until no longer pink.
3. In a small bowl mix together soup, sour cream and milk. Whisk until smooth. Add hamburger mixture and stir together until well mixed. Add corn and 1 cup of cheese. Gently mix to combine.
4. Grease 9x13 baking dish. Add 1/2 the bag of tater tots. Spoon hamburger mixture over the top. Add the rest of the tater tots and sprinkle the remaining 1/2 c. cheese over the top. Bake at 350 for 20-25 minutes.

Bacon Cheeseburger Soup

This was a winner! After trying this, Allie said I needed to open up my own restaurant!

INGREDIENTS

1 lb ground beef
1 lb bacon, cooked & crumbled
3/4 c. chopped onion
1 tsp dried basil
1 tsp dried parsley
4 Tbsp. butter, divided
3 c. chicken broth
4 c. peeled and diced potatoes
1/4 c. all purpose flour
2 c. shredded cheddar cheese
1 c. milk
1/2 c. heavy cream
3/4 tsp. salt
1/2 tsp. pepper
1/4 c. sour cream

DIRECTIONS
1. Brown the ground beef. Drain, set aside.
2. In the same pan, add 1 T butter and add onion, parsley, and basil. Saute until tender.
3. Add broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4. In small skillet melt remaining butter ( 3 T) and add the flour. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, milk, heavy cream, salt and pepper. Cook and stir until cheese melts. Stir in the cooked, crumbled bacon. Remove from heat and blend in sour cream.

Black Bean Soup

Ingredients

• 4 cans black beans (3 to blend for base, 1 for hearty filling)
• 1 can corn, drained
• 2 cups chicken broth
• 1 lb. ground beef (or shredded chicken)
• 1 cup salsa
• Optional toppings: avocado, grated cheddar cheese, tomatoes, black olives, sour cream, crushed tortilla chips.

Instructions

1. Cook your meat, set aside.
2. Prepare your optional toppings, set aside.
3. Blend 3 cans of black beans with 2 cups of chicken broth in the blender. You may have to do a couple sessions, if it doesn't all fit in the blender. Pour it into a large pot.
4. Add salsa. I do one cup, but depending on your preference, you can add more or less. This is your base.
5. Add the fillers to the base: can of drained corn, cooked meat, and last can of black beans (drained.) Heat all together.
6. Serve with toppings.

King Pao Chicken

Ingredients

4 chicken breasts
1 Tbsp cornstarch
1 Tbsp sesame oil (we didn't have any so I used peanut oil)
1 Tbsp vegetable oil
4 tsp minced garlic
2 tsp red chili flakes
4 green onions
4 Tbsp rice vinegar
3 Tbsp soy sauce
2 Tbsp sugar


Directions:

Cut chicken into small pieces. Coat with Cornstarch. Heat oils in skillet/wok. Cook chicken until done. Remove and set aside.

Cut green onions up (only use top green parts). Cut up garlic. Add Garlic and red pepper flakes to pan and heat. Then add green onions.

Mix rice vinegar, soy sauce and sugar together. Add to pan.

Add chicken. I also added more red pepper flakes and a squirt of my red chili pepper sauce.

So good along with some rice!

Spicy Chicken Chili

 

Ingredients

Original recipe makes 8 - 10 servings                    

Makes servings USMetricAdjust Recipe (Help)

•                        
  2 tablespoons vegetable oil
•                        
  1 onion, chopped
•                        
  2 cloves garlic, minced
                         

1 (14.5 ounce) can chicken broth

                       

1 (18.75 ounce) can tomatillos, drained and chopped

                       

1 (16 ounce) can Rotel                                                                           

                       

1 jar of Salsa Verde                                                   

                       

1/2 teaspoon dried oregano

 

 

 

 

                                                   

 

1/4 teaspoon ground cumin

                       

1 can of corn                                                   

                       

1 pound diced, cooked chicken meat

                       

1 (15 ounce) can white beans

                       

1 pinch salt and black pepper to taste

 

Directions

1. Heat oil, and cook onion and garlic until soft.
2. Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
3. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.

Spicy Oven Baked Crispy Chicken Strips

Ingredients

• ½ cup skim milk
• 1 Tbsp hot sauce
• 1 ½ cups cornflakes, crushed
• 2 tsp black pepper
• 1 tsp salt
• 1 tsp smoked paprika
• 4 — 4 oz boneless skinless chicken breasts cutlets, thinly sliced

Instructions

1. Preheat oven to 400 degrees. In a food processor, add 1 cup of cornflakes, black pepper, salt and paprika. Process until mixture is a crumb-like consistency.
2. Pour into a shallow bowl (I used a cake pan). Somewhat crush the remaining ½ cup of cornflakes by hand in a Ziploc® bag. Add it to the bowl. Set aside.
3. In a separate shallow bowl, mix skim milk and hot sauce together.
4. Between 2 pieces of waxed paper, place each chicken cutlets and gently pound with a tenderizing mallet (or rolling pin) until about ½ inch thick. Cut into 2-inch pieces (about 3 pieces per cutlet).
5. Dredge pieces of chicken in milk mixture and then immediately into the cornflake mixture.
6. Arrange the chicken pieces in a single layer on a nonstick baking sheet.
7. Bake for 15 minutes at 400 degrees, then lower the oven temperature to 350 degrees and cook for another 15–20 minutes, or until cooked through and crispy.

Easy Beef Enchiladas

Ingredients

• 1 lb lean ground sirloin or lean ground beef
• 1 tsp extra virgin olive oil
• 1 onion, diced
• 4 oz can diced green chilies
• 2 — 14.5 oz cans red enchilada sauce
• ¾ cup reduced-fat, shredded Mexican cheese, divided into ½ cup and ¼ cup
• 8 — Large La Tortilla Factory® Smart & Delicious™ Low-Carb High Fiber Tortillas

Instructions

1. Preheat oven to 375 degrees. Coat a 9" x 13" baking dish (or similar size pan) with nonstick cooking spray.
2. Cook ground beef on medium heat until done. Drain meat and set aside.
3. Add onion to the pan and cook for 1-2 minutes until soft.
4. Next, add green chilies to onion and stir. Add cooked ground beef to onion and green chilies.
5. Mix meat mixture with one can of enchilada sauce and ½ cup of Mexican cheese, stir and cook for 1-2 minutes.
6. Spoon meat onto center of tortillas and roll. Place tortillas with the seam side facing down into pan.
7. Cover tortillas with remaining can of enchilada sauce and remaining ½ cup shredded reduced-fat cheese.
8. Bake for 20 minutes until cheese is melted and bubbly.

Skinny White Chicken Chili

Ingredients

• 3 cups cooked chicken, shredded
• 2 —14.5 oz cans reduced-sodium chicken stock
• 3 cans white beans, rinsed + drained
• 4 oz can diced green chile peppers
• 1 onion, diced
• 2 Tbsp minced garlic
• 1 tsp chili powder
• 2 tsp cumin
• 1 tsp cayenne pepper
• ½ tsp oregano
• 2 tsp extra virgin olive oil
Optional toppings*:
• reduced-fat, shredded Mexican cheese blend
• reduced-fat sour cream
• fresh cilantro, chopped
• *Optional ingredients are not included in nutritional calculations.

Instructions

1. In a large stock pot, heat extra virgin olive oil over medium heat.
2. Add onions and stir until the onions are tender.
3. Add in the minced garlic, green chile peppers, cumin, oregano, chili powder, and cayenne pepper. Continue to cook and stir ingredients together for 2-3 minutes until everything is tender.
4. Add in chicken broth, shredded chicken and white beans.
5. Simmer for 20-25 minutes, stirring occasionally.
6. Serve with reduced-fat sour cream, reduced-fat, shredded Mexican cheese blend, and fresh cilantro.

Slow Cooker Pulled Pork

Ingredients

• 2½ lbs boneless, center-cut pork loin roast, trimmed of all fat
• 2 medium onions, sliced thin
• 2 Tbsp minced garlic
• 1 Tbsp brown sugar
• 1 Tbsp chili powder
• ½ Tbsp kosher salt
• 1 tsp cumin
• ½ tsp ground cinnamon
• 1 cup reduced-sodium chicken broth
• 1 cup reduced-sugar BBQ sauce

Instructions

1. Place the onions and minced garlic in the bottom of slow cooker.
2. Pour chicken stock on top of onions and garlic.
3. For the rub: In a small bowl, combine the brown sugar, chili powder, salt, cumin and cinnamon. Pat the pork loin roast down with paper towels to dry. Using clean hands, rub the spice mixture generously over pork loin roast.
4. Place the meat on top of onions and garlic in slow cooker. Cover and cook pork for 8-10 hours on low, until pork is fork tender.
5. Turn off slow cooker and move pork to a cutting board.
6. Using a fine mesh strainer, hold strainer over a medium size glass bowl. Drain liquid from slow cooker through mesh strainer separating solids from liquids. Return the solids to the slow cooker and reserve the liquid.
7. Using a fork and knife, start shredding the pork and return the shredded pork to the slow cooker.
8. Add the low-sugar barbecue sauce to the slow cooker and cover the pork. Mix gently.
9. Add the liquid from the port into the slow cooker. Use as much as needed to moisten the meat before serving. I usually add ¼ cup to ½ cup of the reserve liquid to the pork.