Hey everyone,
I ended up with two extra Wendy's Chili's at my house. Please claim them! My freezer is completely full!!
Thanks,
Libby
Sunday, November 28, 2010
Friday, November 12, 2010
Wendy's Chili in 30 Minutes
1 lb. Ground Beef
10 oz. Campbells French Onion Soup
6 oz. Tomato Paste
8 oz. Tomato Sauce
27 oz. Kidney Beans
1 tsp. Chili Powder
2 tsps. Cumin
1 tsp. Pepper
Brown beef, drain. Add the rest of the ingredients, cover ans simmer for 30 minutes.
Serve with corn bread or corn chips or just eat alone. Enjoy!!!!
Thaw and heat on stovetop or microwave until hot
10 oz. Campbells French Onion Soup
6 oz. Tomato Paste
8 oz. Tomato Sauce
27 oz. Kidney Beans
1 tsp. Chili Powder
2 tsps. Cumin
1 tsp. Pepper
Brown beef, drain. Add the rest of the ingredients, cover ans simmer for 30 minutes.
Serve with corn bread or corn chips or just eat alone. Enjoy!!!!
Thaw and heat on stovetop or microwave until hot
Tuesday, November 9, 2010
Plum Chicken
8 chicken breast
1 cup buttermilk
1 tsp. Worcesterhire sauce
1 tsp. salt
1 tsp. pepper
1 tsp. lemon juice
1 tsp. paprika
1 tsp. soy sauce
Mix together in a bag and marinate over night.
Remove chicken from marinate and coat chicken in 2 cups dry bread crumbs and 1/2 cup sesame seeds.
Place in baking dish and drizzle with 1/4 cup butter over top. (This can be opt. if counting calories.)
Bake covered for 40 min. at 350 degrees.
Plum Sauce
1 cup red plum jam
1 tsp. dijon mustard
1 1/2 Tbsp. horseradish
1 1/2 tsp. lemon juice
Heat and pour over chicken.
Label:
Defrost chicken, drizzle butter if desire and bake covered for 40 min. at 350 degrees.
May cook from frozen but cook longer.
Heat plum sauce and pour over chicken.
1 cup buttermilk
1 tsp. Worcesterhire sauce
1 tsp. salt
1 tsp. pepper
1 tsp. lemon juice
1 tsp. paprika
1 tsp. soy sauce
Mix together in a bag and marinate over night.
Remove chicken from marinate and coat chicken in 2 cups dry bread crumbs and 1/2 cup sesame seeds.
Place in baking dish and drizzle with 1/4 cup butter over top. (This can be opt. if counting calories.)
Bake covered for 40 min. at 350 degrees.
Plum Sauce
1 cup red plum jam
1 tsp. dijon mustard
1 1/2 Tbsp. horseradish
1 1/2 tsp. lemon juice
Heat and pour over chicken.
Label:
Defrost chicken, drizzle butter if desire and bake covered for 40 min. at 350 degrees.
May cook from frozen but cook longer.
Heat plum sauce and pour over chicken.
Wild Rice and Chicken Stew
Bringing back an old favorite.
Label: Defrost and heat until warmed through.
If you want to make this for a larger crowd, just add an extra can of cream of chicken soup.
*If you like it less thick, add a can of chicken broth or water.
Label: Defrost and heat until warmed through.
If you want to make this for a larger crowd, just add an extra can of cream of chicken soup.
*If you like it less thick, add a can of chicken broth or water.
Thursday, November 4, 2010
BLACK BEAN BURGERS
INGREDIENTS
1 1/4 C Dried Black Beans (rinsed and picked over, then soaked for 4 hrs and drained.)
Kosher Salt
3 1/2 Tbl Extra Virgin Olive Oil
1/3 C Farro or Spelt (Special high-nutrient, high fiber wheat)
One small Onion, finely diced
1/4 tsp crushed red pepper
1 clove garlic, minced
2 large eggs, lightly beaten
1 C coarse fresh bread crumbs
1/4 C Chopped Basil
1/4 C Chopped Cilantro
1/4 tsp freshly ground pepper
Vegetable oil for sauteing
8 Toasted Buns
DIRECTIONS
1. In saucepan cover the beans with 2 inches of water. Simmer over moderately low heat, stirring occasionally, until tender (about 1 hour). Add water as needed to keep the beans covered by 2 inches of water. When the beans are tender, season them with salt and let stand for 5 minutes. Drain.
2. Meanwhile, in a saucepan, heat 1/2 tablespoon of the olive oil. Add the farro or spelt and cook over moderately high heat, stirring, 2 minutes. Add 1 1/2 C water and a pinch of salt. Bring to a boil. Cover and simmer until the grains are al dente, 30 minutes.
3. In a small skillet, heat the remaining 3 Tbls of olive oil. Add the diced onion and cook over moderate heat until softened. Add the crushed red pepper and garlic and cook until fragrant, 2 minutes.
4. In a food processor, pulse all but 1/2 C of the beans to a chunky puree; Transfer to a bowl. Fold in the remaining 1/2 C of beans, the farro, the onion mixture, eggs, bread crumbs, basil, cilantro, pepper, and 1 teaspoon of salt. Form the mixture into 8 patties. Cover and refrigerate for 30 minutes or freeze until ready to cook.
5. (Label) In a large, non-stick skillet, heat 1/8 inch of vegetable oil. Add the patties and cook over moderate heat, turning once, until browned and heated through, about 6 to 8 minutes. While they cook, toast the buns on a dry, hot skillet. Top with spicy jack cheese and your favorite burger condiments.
1 1/4 C Dried Black Beans (rinsed and picked over, then soaked for 4 hrs and drained.)
Kosher Salt
3 1/2 Tbl Extra Virgin Olive Oil
1/3 C Farro or Spelt (Special high-nutrient, high fiber wheat)
One small Onion, finely diced
1/4 tsp crushed red pepper
1 clove garlic, minced
2 large eggs, lightly beaten
1 C coarse fresh bread crumbs
1/4 C Chopped Basil
1/4 C Chopped Cilantro
1/4 tsp freshly ground pepper
Vegetable oil for sauteing
8 Toasted Buns
DIRECTIONS
1. In saucepan cover the beans with 2 inches of water. Simmer over moderately low heat, stirring occasionally, until tender (about 1 hour). Add water as needed to keep the beans covered by 2 inches of water. When the beans are tender, season them with salt and let stand for 5 minutes. Drain.
2. Meanwhile, in a saucepan, heat 1/2 tablespoon of the olive oil. Add the farro or spelt and cook over moderately high heat, stirring, 2 minutes. Add 1 1/2 C water and a pinch of salt. Bring to a boil. Cover and simmer until the grains are al dente, 30 minutes.
3. In a small skillet, heat the remaining 3 Tbls of olive oil. Add the diced onion and cook over moderate heat until softened. Add the crushed red pepper and garlic and cook until fragrant, 2 minutes.
4. In a food processor, pulse all but 1/2 C of the beans to a chunky puree; Transfer to a bowl. Fold in the remaining 1/2 C of beans, the farro, the onion mixture, eggs, bread crumbs, basil, cilantro, pepper, and 1 teaspoon of salt. Form the mixture into 8 patties. Cover and refrigerate for 30 minutes or freeze until ready to cook.
5. (Label) In a large, non-stick skillet, heat 1/8 inch of vegetable oil. Add the patties and cook over moderate heat, turning once, until browned and heated through, about 6 to 8 minutes. While they cook, toast the buns on a dry, hot skillet. Top with spicy jack cheese and your favorite burger condiments.
Wednesday, November 3, 2010
Tater Tot Casserole
Ingredients:
1 lb extra lean ground beef
1 onion (chopped)
1 clove garlic (minced)
Seasoning (I like Season All & Garlic Salt-plus salt & pepper) everything is "to taste" with me
1 can cream of mushroom soup
1 can cream of mushroom soup
1 pkg frozen mixed vegetables (or whatever kind of vegi's your kids will eat)
1 cup grated cheddar cheese
1 pkg tater tots
Saute' onion, garlic and seasoning in a little oil in a skillet, add ground beef and cook until brown. Spread the ground beef into the bottom of the casserole dish. Add vegi’s. Spoon the soup over the meat (I usually add a little milk to help with the consistency plus sour cream or cream cheese to fatten it up and tastify it but you all are silly and health conscious - geeze!!!) and cover with cheese. Put tater tots over the cheese.
Cover and bake for 45 minutes at 350 degrees
Remove cover and bake for another 15 minutes
Label: Thaw!!! Cover and bake for 45 minutes at 350 degrees
Remove cover and bake for another 15 minutes
Monday, November 1, 2010
Baked Chicken-Bacon Alfredo
16 oz. penne or bowtie pasta
1 recipe Guiltless Alfredo Sauce (1 16-oz. jar would work in a pinch)
3 chicken breasts, grilled and chopped (about 2 c. chopped chicken)
6 oz. (1/2 package) cooked bacon, chopped
1 14-oz. jar marinated artichoke hearts, drained and chopped
1/2 c. chopped green onions (about 1 decent-sized bunch)
1 c. shredded mozzarella cheese, divided
Salt and pepper, to taste
Preheat oven to 350.
Prepare pasta according to package directions.
While pasta is cooking, prepare Guiltless Alfredo sauce. When pasta is done, drain and add to the sauce. Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 c. mozzarella. Season to taste.
Transfer mixture to an 8x8" baking dish and sprinkle with remaining 1/2 c. mozzarella cheese. Cover with aluminum foil and bake at 350 for 20 minutes or until heated through and cheese is bubbly.
Guiltless Alfredo Sauce
2 C low-fat milk (not skim)
1/3 C (3 oz) 1/3-less-fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese
Toss the milk, cream cheese, flour, and salt in a blender.
Process until smooth and set aside.
In a non-stick sauce pan, melt butter on med-high heat and add garlic. Stand above the pan (but not close enough to scald your face) and inhale. Ahhh...butter and garlic. Okay, now get cooking again. Let the garlic saute for about 30 seconds, you don't want to burn it. It should be nice and bubbly.
Label: Defrost, if you cook it from the refrigerator, preheat oven to 400 and bake for 45 minutes or until cheese is melted and bubbly and the pasta is heated through. If you're cooking it from the freezer, bake at 400 for about 90 minutes.
Serve with a green salad and breadsticks.
1 recipe Guiltless Alfredo Sauce (1 16-oz. jar would work in a pinch)
3 chicken breasts, grilled and chopped (about 2 c. chopped chicken)
6 oz. (1/2 package) cooked bacon, chopped
1 14-oz. jar marinated artichoke hearts, drained and chopped
1/2 c. chopped green onions (about 1 decent-sized bunch)
1 c. shredded mozzarella cheese, divided
Salt and pepper, to taste
Preheat oven to 350.
Prepare pasta according to package directions.
While pasta is cooking, prepare Guiltless Alfredo sauce. When pasta is done, drain and add to the sauce. Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 c. mozzarella. Season to taste.
Transfer mixture to an 8x8" baking dish and sprinkle with remaining 1/2 c. mozzarella cheese. Cover with aluminum foil and bake at 350 for 20 minutes or until heated through and cheese is bubbly.
Guiltless Alfredo Sauce
2 C low-fat milk (not skim)
1/3 C (3 oz) 1/3-less-fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese
Toss the milk, cream cheese, flour, and salt in a blender.
Process until smooth and set aside.
In a non-stick sauce pan, melt butter on med-high heat and add garlic. Stand above the pan (but not close enough to scald your face) and inhale. Ahhh...butter and garlic. Okay, now get cooking again. Let the garlic saute for about 30 seconds, you don't want to burn it. It should be nice and bubbly.
Label: Defrost, if you cook it from the refrigerator, preheat oven to 400 and bake for 45 minutes or until cheese is melted and bubbly and the pasta is heated through. If you're cooking it from the freezer, bake at 400 for about 90 minutes.
Serve with a green salad and breadsticks.
Chicken Tortilla Soup
1 medium onion, chopped
2 cloves of garlic, minced
1-2 T oil for sauteing
2 lbs chicken, baked or boiled, chopped or shredded
14 oz can diced tomatoes
5 oz can RO*TEL tomatoes
1-14.5oz can beef broth
1-14.5oz can chicken broth
1-10oz can tomato soup
1 1/2 cans of water (use a soup can)
1 t. ground cumin
1 t. chili powder
1 t. salt
1/2 t. lemon pepper seasoning
2 t. Worcestershire sauce
1/2 t Tabasco sauce
Saute onion and garlic in oil, adding more oil if needed. Add remaining ingredients and simmer 30-35 minutes. Cool. Freeze.
Label: Thaw. Reheat in stock pot until heated through. Ladle soup into bowls and top with corn chips and cheese. Optional: you may also top with sour cream, avocado, diced tomatoes or cilantro.
2 cloves of garlic, minced
1-2 T oil for sauteing
2 lbs chicken, baked or boiled, chopped or shredded
14 oz can diced tomatoes
5 oz can RO*TEL tomatoes
1-14.5oz can beef broth
1-14.5oz can chicken broth
1-10oz can tomato soup
1 1/2 cans of water (use a soup can)
1 t. ground cumin
1 t. chili powder
1 t. salt
1/2 t. lemon pepper seasoning
2 t. Worcestershire sauce
1/2 t Tabasco sauce
Saute onion and garlic in oil, adding more oil if needed. Add remaining ingredients and simmer 30-35 minutes. Cool. Freeze.
Label: Thaw. Reheat in stock pot until heated through. Ladle soup into bowls and top with corn chips and cheese. Optional: you may also top with sour cream, avocado, diced tomatoes or cilantro.
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