Recipe Swap

hrslvr_paints · Date: Sep 21, 2007

Recipe Swap

hrslvr_paints · Date: Sep 21, 2007

Slow Cooker Chicken Paprikash

Ingredients:

1 spary cooking spray, or enough to coat skillet
2 cups mushroom, coarsely chopped
1 small onion, chopped
1 small garlic clove, minced
1 small sweet red pepper, diced
1 tsp paprika
3/4 tsp table salt
1/2 tsp black pepper
1/2 cup canned chicken broth
1 pound uncooked boneless, skinless chicken breast
1 Tbsp all-purpose flour
1/2 cup fat free sour cream

Instructions:

Coat a nonstick skillet with cooking spray and heat. Add mushrooms, onion, garlic, and pepper; saute 5 minutes. Stir in paprika, salt, and pepper; cook 30 seconds more. Spoon mixture into a 4- to 5-quart slow cooker; add broth.

Cut each chicken breast into 4 long strips; add to slow cooker. Cover and cook on low setting for 5 to 6 hours.

Stir together flour and sour cream in a cup; stir into chicken mixture. (Note: We stir flour into the sour cream to prevent the cream from curdling in slow-cooked dishes.) Cover and cook on low until the mixture is thick and hot, about 10 minutes more. Serves 4.

hrslvr_paints · Date: Sep 21, 2007

Breakfast Quesadillas (Serves 2)

Ingredients:

2 medium flour tortillas (6 inch round)
1/2 cup shredded reduced-fat Monterey Jack cheese
1 slice Canadian-style bacon, cut into strips
2 Tbsp salsa

Instructions:

Preheat the broiler; spray a baking sheet with nonstick cooking spray. Place the tortillas on the baking sheet; broil until blistered and softened, about 15 seconds on each side.

Sprinkle the cheese over 1 tortilla; top with the bacon and salsa. Top with the remaining tortilla; spray with olive-oil-flavored nonstick cooking spray. Place on the baking sheet and broil until the cheese melts, about 1 minute on each side. Cut into wedges to serve.

Paints' Notes: I did this in a skillet and it worked just fine. To make one serving I used a single tortilla, cut the slice of bacon in half (stuck the other half in the fridge), refrigerated half of the grated cheese and used the other half in the quesadilla. I also forgot to put the salsa into the quesadilla so I just dipped the wedges into the 1 tbsp salsa with 1 tbsp fat free sour cream.

hrslvr_paints · Date: Sep 21, 2007

Bean and Cheese Nachos (Serves 4)

Ingredients:

32 items baked low-fat tortilla chips
1 cup fat free canned refried beans
1/2 cup shredded reduced fat Monterey Jack cheese
1/4 cup salsa

Preheat oven to 350F. Layer tortilla chips on an ovenproof platter or baking sheet.

Spread beans evenly over chips and sprinkle with cheese. Bake until beans are hot and cheese is melted, about 5 minutes. Top with salsa. Yields about 8 chips per serving.

Flavor booster: Garnish each serving with a thin slice of seeded jalapeno chile, or habanero chile, for a blast of heat.

hrslvr_paints · Date: Sep 22, 2007

Guacamole nachos (serves 1)

Ingredients:

12 lowfat baked tortilla chips
1 oz. low fat cheddar or colby cheese, shredded
1 medium jalapeno, chopped and seeded (don't handle seeds with bare hands)
1/2 cup shredded loose leaf lettuce
1/2 cup tomato, diced
1/2 cup salsa
2 Tbsp guacamole
1 pear

Instructions:

Top chips with cheese and jalapeno; broil until bubbly. Top with remaining ingredients. Enjoy the pear for dessert.

KateisLost · Moonlight mod

all of those sound so good Paints!!!

hrslvr_paints · Date: Sep 22, 2007

I haven't yet tried the guac nachos, but the rest are super delicious.

Desmond_Pen · Date: Sep 23, 2007

hrslvr_paints wrote:

Slow Cooker Chicken Paprikash

Ingredients:

1 spary cooking spray, or enough to coat skillet
2 cups mushroom, coarsely chopped
1 small onion, chopped
1 small garlic clove, minced
1 small sweet red pepper, diced
1 tsp paprika
3/4 tsp table salt
1/2 tsp black pepper
1/2 cup canned chicken broth
1 pound uncooked boneless, skinless chicken breast
1 Tbsp all-purpose flour
1/2 cup fat free sour cream

Instructions:

Coat a nonstick skillet with cooking spray and heat. Add mushrooms, onion, garlic, and pepper; saute 5 minutes. Stir in paprika, salt, and pepper; cook 30 seconds more. Spoon mixture into a 4- to 5-quart slow cooker; add broth.

Cut each chicken breast into 4 long strips; add to slow cooker. Cover and cook on low setting for 5 to 6 hours.

Stir together flour and sour cream in a cup; stir into chicken mixture. (Note: We stir flour into the sour cream to prevent the cream from curdling in slow-cooked dishes.) Cover and cook on low until the mixture is thick and hot, about 10 minutes more. Serves 4.

I'm trying this one!!

Island_Reigns · Yay Lost!!

This sounds like a very good Autumn time recipe... and can be halved easily.

Pork and Cider Stew

Serves 5
Active: 15 min/Total: 7 to 9 hr on low

Good served with dark bread.

2 medium sweet potatoes (1¼ lb), peeled and cut in ¾-in. pieces
3 small parsnips or carrots, peeled and cut in ½-in.-thick slices
1 cup chopped onion
2-lb boneless pork shoulder, cut in 1-in. pieces
1 large Granny Smith apple, peeled, cored and coarsely chopped
¼ cup flour
¾ tsp salt
½ tsp each dried sage and thyme
¼ tsp pepper
1 cup apple cider

1. Layer sweet potatoes, parsnips, onion, pork and apple in a 3½-qt or larger slow-cooker.

2. Stir flour, salt, sage, thyme and pepper in a small bowl to mix. Add cider; stir until smooth. Pour over meat and vegetables.

3. Cover and cook on low 7 to 9 hours or until pork and sweet potatoes are tender when pierced.

Desmond_Pen · Date: Sep 23, 2007

yum! stew!

Island_Reigns · Yay Lost!!

Winter Lentil Soup (6 servings)

4 leeks, white and light green parts only
1 bunch kale
1 tablespoon olive oil
1 28 ounce can whole tomatoes, drained
6 cups water
2 sweet potatoes, peeled and cut into a 1/2-inch dice
1/2 cup brown lentils
1 tablespoon fresh thyme leaves
2 teaspoons kosher salt
1/4 teaspoon black pepper
12 fresh basil leaves (optional)
1/4 cup (1 ounce) grated Parmesan (optional)

Slice each leek in half lengthwise, then slice each half into 1/4-inch-thick half-moons (about 2 cups). Place in a large bowl of cold water and swish to remove any grit. Drain and pat dry.

Remove the stems from the kale. Stack the leaves on top of one another and slice them crosswise into 1/2-inch-wide strips; you'll need 3 cups.

Heat the oil in a saucepan over medium heat. Add the leeks and cook for 3 minutes. Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes. Add the water and bring to a boil. Stir in the kale, sweet potatoes, lentils, thyme, salt, pepper, and basil (if using). Simmer until the lentils are tender, about 30 minutes. Spoon into individual bowls. Sprinkle with the Parmesan (if using).

-- Edited by Island_Reigns at 03:26, 2007-09-23

Desmond_Pen · Date: Sep 25, 2007

top o' the page

LionQueen · It Doesn't Matter Who We Were Before ...

wow, you've been quite busy! Kewl! aww

Island_Reigns · Yay Lost!!

15 Minute Sautéed Chicken Breasts with Mustard, Tarragon

Prep and Cook Time: 15 minutes

Ingredients:

1 medium onion cut in half and sliced medium thick
2 boneless, skinless chicken breasts cut into 1inch pieces
5 medium cloves garlic, pressed
3 TBS Dijon mustard
½ cup + 1 TBS chicken broth
2 tsp honey
1 TBS chopped fresh tarragon
2 TBS chopped fresh parsley
salt and white pepper to taste

Directions:

Heat 1 TBS broth in a 10-12 inch stainless steel skillet. Saute onion in broth over medium heat for 2 minutes.
While onions are sautéing, cut chicken into pieces. Add chicken pieces and continue to sauté for another 3 minutes, stirring frequently to seal chicken on all sides. Add garlic and continue to sauté for another minute.
Add mustard, ½ cup broth, and honey. Mix thoroughly and simmer uncovered for about 7-8 minutes on medium high heat stirring occasionally to cook chicken evenly. This will also reduce sauce.
While chicken is cooking chop herbs and add at end with salt and pepper to taste.
Serves 4

hrslvr_paints · Date: Oct 17, 2007

Grilled Ham and Havarti Sandwiches

Serves 4

4 tsp mustard, stone ground
2 tsp Dijon mustard
8 slices reduced calorie rye bread, 1 ounce each
8 oz cooked lean ham, sliced
2 oz. havarti cheese, 4 slices
4 slices tomato, 1/2 inch thick
4 slices red onion, 1/4 inch thick
1 spray cooking spray

Combine stone ground and dijon mustards. Spread mustard mixture evenly onto each of 4 bread slices. Top each evenly with ham, cheese, tomato, and red onion. Cover with remaining 4 bread slices.

Place a large nonstick skillet coated with cooking spray over medium-high heat. Add 2 sandwiches to pan; cook 4 minutes on each side or until lightly browned. Repeat procedure with remaining 2 sandwiches. Serve immediately.

cmsmith68 · cookie!!! cookie!!!

you are making me jealous! if it doesn't come in a box, i don't make it.. lol..
the one thing i make for family events is veggie pizza....

-couple of tubes of crescent rolls
-sour cream (or cream cheese, but sour cream works better)
-assorted raw veggies (i like broccoli, onions, carrots, mushrooms, cauliflower) but use what ever you want
- shredded cheddar cheese

-roll the crescent rolls out flat on a cookie sheet, or a stone cookie sheet (i like to use that cause then they are fluffy).. pinch them together so there aren't those little holes
-cook them the amount of time that's on the instructions
- let that cool and in the meantime cut up all those veggies pretty finely...
- after the crescents have cooled, spread the sour cream over it
- scatter the veggies all over the sour cream
- spread the cheddar cheese on top

I press all of the toppings down a little bit so they stick to the sour cream and don't end up all over the floor....

then refrigerate until you serve it... i cut it up into little squares

biggrin

Island_Reigns · Yay Lost!!

Creamed Spinach

Ingredients

Serves 4.

1 1/4 pounds spinach, tough stems discarded
10 ounces white pearl onions
5 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/4 cups whole milk
3/4 cup chopped slab bacon (3 ounces)
1/2 cup heavy cream
Coarse salt and freshly ground pepper
Pinch of freshly grated nutmeg
2 teaspoons fresh lemon juice

Directions

Wash spinach, and drain, but do not dry. Transfer to a large skillet. Cover, and cook over medium-high heat, stirring once, until wilted, about 3 minutes. Drain. Let cool slightly; squeeze out any excess liquid. Finely chop; set aside.
Bring a medium saucepan of water to a boil. Add onions, and cook until skins soften, about 3 minutes. Remove with a slotted spoon (reserve water in pan); rinse under cold water. Trim root ends, and remove skins; halve if large. Return water to a boil. Add onions, and cook until tender, about 10 minutes. Drain, and rinse under cold water.
Melt 1/4 cup butter in a medium saucepan over medium heat. Add flour; cook, whisking, 5 minutes. Add milk in a slow, steady stream, whisking constantly. Boil, whisking, 1 minute. Remove from heat.
Melt remaining tablespoon butter in a large saucepan over medium-high heat. Add bacon; cook, stirring occasionally, until well browned, about 6 minutes. Stir in onions and spinach. Stir in cream and reserved milk mixture. Add 1 teaspoon salt, 1/4 teaspoon pepper, and the nutmeg. Reduce heat to medium-low; cook, stirring, until thickened, about 10 minutes (do not boil). Stir in lemon juice. Season with salt and pepper. Can be refrigerated in an airtight container up to 2 days; reheat in an oven heated to 300 degrees to serve.

Desmond_Pen · Date: Nov 22, 2007

Yummy!

bob_is_lost · Superhero

Turn on kichen faucet and allow water to get hot.
Open can of viennas.
Place open can with viennas still inside under the running water.
Allow viennas to come to hot water temperature.
Turn off water.
Place hand over open container and invert can allowing collected water to drain.
Using a plastic spoon eat the viennas right out of the can.
Or place viennas between two slices of bread with a little bit of mustard.
Enjoy!

LionQueen · It Doesn't Matter Who We Were Before ...

bob_is_lost wrote:

Turn on kichen faucet and allow water to get hot.
Open can of viennas.
Place open can with viennas still inside under the running water.
Allow viennas to come to hot water temperature.
Turn off water.
Place hand over open container and invert can allowing collected water to drain.
Using a plastic spoon eat the viennas right out of the can.
Or place viennas between two slices of bread with a little bit of mustard.
Enjoy!

LionQueen · It Doesn't Matter Who We Were Before ...

Turmurin and Vegetable Orzo

1 lb bag of orzo pasta
1 10oz package chopped broccoli
1 10oz package corn
1 10 oz package green peas
1/2 cup fresh cilantro
1/2 cup fresh green onions or 1 teaspoonful of dried chives
1/2 cup olive oil
1/3 tea turmurin
1/3 tea garlic pepper
1/3 tea seasoning salt
1 pinch of red pepper flakes

In a large simmering pot, or deep pan bring 3 cups of water and a teaspoonful of olive oil to boil (enough to cover the pasta) then add orzo. Bring down to a simmer. Let pasta cook until desired firmness.

While Pasta is cooking, combine vegetables together. Follow package directions to heat them, add cilantro and chives(onions)

Once pasta and vegetables are cooked, add vegetables to the pasta, mix together and then blend in olive oil and seasonings. If not seasoned enough, then add equal parts of seasoning until seasoned to taste.

Makes 8 - 12 servings

** You may cook your own vegetables if preferred as opposed to using frozen, you may also add pine nuts, chopped tomatoes etc. to your liking.

-- Edited by LionQueen at 17:31, 2007-12-02

Island_Reigns · Yay Lost!!

bob_is_lost wrote:

Turn on kichen faucet and allow water to get hot.
Open can of viennas.
Place open can with viennas still inside under the running water.
Allow viennas to come to hot water temperature.
Turn off water.
Place hand over open container and invert can allowing collected water to drain.
Using a plastic spoon eat the viennas right out of the can.
Or place viennas between two slices of bread with a little bit of mustard.
Enjoy!

Bob! You are too funny!

Desmond_Pen · Date: Dec 5, 2007

Island_Reigns wrote:

bob_is_lost wrote:

Turn on kichen faucet and allow water to get hot.
Open can of viennas.
Place open can with viennas still inside under the running water.
Allow viennas to come to hot water temperature.
Turn off water.
Place hand over open container and invert can allowing collected water to drain.
Using a plastic spoon eat the viennas right out of the can.
Or place viennas between two slices of bread with a little bit of mustard.
Enjoy!

Bob! You are too funny!

I didn't even see this!!!

bob_is_lost · Superhero

Turn on kichen faucet and allow water to get hot.
Open can of viennas.
Place open can with viennas still inside under the running water.
Allow viennas to come to hot water temperature.
Turn off water.
Place hand over open container and invert can allowing collected water to drain.
Using a plastic spoon eat the viennas right out of the can.
Or place viennas between two slices of bread with a little bit of mustard.
Enjoy!

I give you one of my best recipes and you bleh

it....

LionQueen · It Doesn't Matter Who We Were Before ...

bob_is_lost wrote:

Turn on kichen faucet and allow water to get hot.
Open can of viennas.
Place open can with viennas still inside under the running water.
Allow viennas to come to hot water temperature.
Turn off water.
Place hand over open container and invert can allowing collected water to drain.
Using a plastic spoon eat the viennas right out of the can.
Or place viennas between two slices of bread with a little bit of mustard.
Enjoy!

I give you one of my best recipes and you it....

Well, uh, pretty much ...

bob_is_lost · Superhero

Turn on kichen faucet and allow water to get hot.
Open can of viennas.
Place open can with viennas still inside under the running water.
Allow viennas to come to hot water temperature.
Turn off water.
Place hand over open container and invert can allowing collected water to drain.
Using a plastic spoon eat the viennas right out of the can.
Or place viennas between two slices of bread with a little bit of mustard.
Enjoy!

Bob! You are too funny!

Thanks Island... biggrin

bob_is_lost · Superhero

Turn on kichen faucet and allow water to get hot.
Open can of viennas.
Place open can with viennas still inside under the running water.
Allow viennas to come to hot water temperature.
Turn off water.
Place hand over open container and invert can allowing collected water to drain.
Using a plastic spoon eat the viennas right out of the can.
Or place viennas between two slices of bread with a little bit of mustard.
Enjoy!

Bob! You are too funny!

I didn't even see this!!!

its a legit recipe you should try it I'll bet Little Mario will like it if you leave the mustard off..

bob_is_lost · Superhero

Turn on kichen faucet and allow water to get hot.
Open can of viennas.
Place open can with viennas still inside under the running water.
Allow viennas to come to hot water temperature.
Turn off water.
Place hand over open container and invert can allowing collected water to drain.
Using a plastic spoon eat the viennas right out of the can.
Or place viennas between two slices of bread with a little bit of mustard.
Enjoy!

I give you one of my best recipes and you it....

Well, uh, pretty much ...

you should try it....

LionQueen · It Doesn't Matter Who We Were Before ...

bob_is_lost wrote:

Turn on kichen faucet and allow water to get hot.
Open can of viennas.
Place open can with viennas still inside under the running water.
Allow viennas to come to hot water temperature.
Turn off water.
Place hand over open container and invert can allowing collected water to drain.
Using a plastic spoon eat the viennas right out of the can.
Or place viennas between two slices of bread with a little bit of mustard.
Enjoy!

I give you one of my best recipes and you it....

Well, uh, pretty much ...

you should try it....

Well, why on earth would I stick my tongue out at it if I didn't already know what it tastes like?

hrslvr_paints · Date: May 13, 2008

Chili Verde

7 tablespoons olive oil
3 cups chopped onion
3 tablespoons chopped garlic (about 3 cloves)
1 1/2 cups chopped fresh Anaheim chilies (about 4) (2 canned whole chilies=1 anaheim, use 3 cans if you use canned chilies)
2 green bell peppers, cut lengthwise into 1/4 inch thick strips (or 1 bell or 1 pasilla pepper)
6 cups canned low-sodium chicken broth
12 tomatillos, husked, coarsely chopped (canned tomatillos have 5 or 6 in each can)
2 tablespoons chopped fresh oregano or 1 tablespoon dried
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
2 cinnamon sticks
1 cup chopped fresh cilantro
1 cup sour cream (optional)
1 tsp. each salt and pepper

Heat 3 tablespoons oil in same skillet over medium-high heat. Add onions and garlic; saute until onions are tender, about 5 minutes. Add anaheim chilies and bell peppers (or 1 bell and 1 pasilla). Saute until tender, about 4 minutes. Add chicken broth, tomatillos, oregano, chili powder, cumin, paprika, salt, pepper, and cinnamon sticks to pot. Bring liquid to a boil. Reduce heat and simmer until mixture thickens and flavors blend, stirring occasionally (about 30 minutes). Mix cilantro and sour cream into the chili sauce. (Can blend in blender for a smoother sauce.)

Easy enchiladas

4 chicken breasts
1 cup onion, chopped
1 cup red bell pepper, chopped
8 oz. cream cheese
4 oz. pepper jack cheese
1 small can chilies
Salt
Pepper
6 tortillas

In a baking dish, sprinkle the chicken with salt and pepper. Cover the chicken with onions and bell pepper. Bake in a 350 degree oven, covered, for 30 minutes. Remove from oven and let cool slightly. Shred the chicken with two forks. Next, cut the cream cheese into cubes and place the two cheeses over the chicken. Place back in the oven for about ten minutes, until the cheese starts to turn golden and bubbly. Remove from oven and spoon into tortillas. Place into a lightly sprayed baking dish and smother with chili verde. Place in the oven again and bake for 15 minutes. Can top with a Mexican blend cheese (or cheddar and Pepperjack cheeses), chilies, olives, tomatoes before putting back into the oven.

Flour tortillas

3 cups all purpose flour
1/3 cup vegetable oil
1 tsp. salt
1 cup warm tap water

In a bowl mix together flour and oil with fork or your fingers until crumbly in texture. Mix the salt and the water and add to the flour. Mix together with your hands until you can gather it together with your hands. Place the dough onto an un-floured board and knead for five minutes. Place back in the mixing bowl and cover with a damp towel; let rest for 30 minutes in a warm spot. Divide dough into twelve equal pieces. Roll to make a ball. Flatten on a lightly floured board and roll to 8". Heat cast iron griddle or heavy pan over medium heat. Coat bottom of pan with a dab of olive oil. Place tortilla in pan one by one and cook for 30 seconds. If they puff up, press down with a spatula. Cook the other side for about 30 seconds more. It should be speckled with brown spots.

Cilantro rice

2 tablespoons vegetable oil
2 cups long-grain white rice, cooked (Jasmine rice)
1/4 cup chopped white onion
2 garlice cloves, coarsely chopped
3/4 teaspoon salt
Pepper to taste
Cumin to taste
Fresh cilantro to taste
Chili powder to taste
5 fresh mint leaves
1/2 cup corn, roasted (if using frozen bagged corn buy white and use the whole bag)
1/2 cup red pepper roasted
1/2 cup tomato, chopped (1 can Rotell tomatoes with lime juice and cilantro)

To roast the corn and peppers toss lightly with olive oil and bake at 350 degrees on a baking sheet for about 10 minutes. Heat oil in a 3- to 4- quart heavy pot over moderately high heat until hot but not smoking. Saute the onion and garlic until translucent then add the rice, stirring constantly until it is pale golden and no longer clumps, about 10 minutes. Add remaining ingredients and toss.