Tuscan Chicken

 Ingredients

•  1 small yellow onion, minced
  
•  3 cloves garlic, crushed/diced
  
•  1 cup tomatoes, diced
  
•  1/2 cup grated Parmesan cheese
• 2 large boneless, skinless chicken breasts, cut horizontally (butterflying)
  
• 1 1/2 t salt, divided
• 1/2 t ground black pepper
• 1-2 T olive oil, divided
  
• 3 t dried Italian seasoning, divided
  
• 5 cups baby spinach
• 1 1/4 c heavy cream
  

Instructions

1. Pat chicken dry with paper towels and place in dish. Season all over with 1 teaspoon of the kosher salt, 1/2 teaspoon black pepper, and 2 t Italian seasoning. Allow to sit 15-30 minutes. 

2. Saute the onion and cook in 1 T oil, stirring occasionally until softened, 2 to 3 minutes. Add the garlic, tomatoes, and 1 teaspoon dried Italian seasoning. Cook until fragrant, 30 seconds to 1 minute. Add 5 ounces baby spinach a handful at a time. Cook, stirring regularly, until just wilted, 1 to 2 minutes.

3. Add the Parmesan, 1 1/4 cups heavy cream, and the remaining 1/2 teaspoon kosher salt. Bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Return the chicken and any accumulated juices on the plate to the pan and cook until the chicken is cooked through and registers at least 165ºF on an instant-read thermometer, 4 to 7 minutes.

Chicken Fried Rice

Ingredients:

1 T olive oil
1 T garlic, crushed or diced
1 T ginger, shredded or diced
1/2 sweet onion, diced
2 chicken breasts, cubed
about 1/4 c soy sauce (to taste)
4-5 cups cooked rice
2-3 carrots, diced
1 c frozen peas
3 stalks green onion, diced
1 egg, scrambled
1 t sesame oil

Directions:

Sauté garlic, ginger and onion together in olive oil until onion is tender. Remove from pan while reserving as much liquid in the pan as possible. Add chicken and soy sauce to the pan and cook until no longer pink inside. Add back onion/garlic mixture. Add carrots and peas. Cook about 3 more minutes over med/high heat. Reduce heat to med/low. Add in rice, sesame oil, and scrambled egg and blend well.

Crispy, Deep-Fried Bananas

 Need something to do with those spotted bananas other than make banana bread?

 Mix together:

1 Cup self-rising flour

1 T sugar

¼ t salt

White corn Flour 1 ½ T

1 cup cold water

Allow batter to rest for 15 minutes.

4-6 bananas, sliced long/thin at an angle.

Dip bananas in batter. Deep fry in canola oil or vegetable oil. Place on a bed of paper towels on a plate to drain some of the oil.

Optional: Sprinkle with sugar or a cinnamon & sugar mix just after taking out of oil.

Overnight Homemade Pickles

Ingredients:
1 1/2 cup white vinegar
1/4 - 1/2 cup sugar
4 t salt
3 t pickling spice
2 t fresh garlic, diced
2 cups hot water
2 lbs cucumbers or other vegetable (cauliflower, asparagus, etc.), prepared

Directions:
Bring water to a boil. Remove from heat. Add vinegar, sugar and all seasonings. Stir until sugar is dissolved. Allow liquid to cool. Place vegetables in a jar and pour liquid on top of it. Place in refrigerator overnight. Pickles will be ready in time for a fresh lunch or dinner treat.

Curried Chicken & Lentils

Ingredients:
1 lb chicken breast, cubed
Oil or Ghee for frying
1 1/2 dry lentils
2 tsp curry powder
2 tsp garlic
2 cubes chicken bouillon
3 cups water
salt & pepper to taste

Sides & Toppings:
Hot cooked rice
Chopped cilantro
Plain Greek yogurt
Lime juice

Heat oil/ghee in a pan and add chicken. Brown chicken on all sides. Add curry powder and garlic. Cook and stir one more minute. Add water, chicken bouillon, salt and pepper. Bring to a boil then cover, reduce heat, and simmer until lentils are softened.

Serve over hot, cooked rice and top with cilantro, a dollop of Greek yogurt, and a splash of lime juice.

Variation: Add a can of low-fat coconut milk and another 1/2 - 1 tsp curry for a saucier dish.

Fresh Greek Salad

Chop and mix together the following ingredients. Use amounts appropriate to the number of people you are serving.

Grape Tomatoes, cut in two
Cucumber, peeled and chopped
Feta Cheese
Kalamata Olives
Fresh Basil, chopped
Red Onion, slivered and chopped
Artichoke hearts, chopped (optional)
Splash of Balsamic Vinegar

Tex Mex Soup

PREPARE 4 chicken breasts, boiled with 1/2 t salt, 1/2 t pepper, 1 t garlic powder, 2 T parsley, and 5 cubes chicken bullion (or one rotisserie chicken) (Alternatively, you could marinate chicken breasts in similar seasonings and grill or fry in a skillet with some oil.) SHREDDED.

In soup pot, combine:
1 jar chunky salsa (24 oz)
1 can diced tomatoes
2 cans chili beans (in sauce)
3 T chili powder
8 oz. sour cream
corn
Low Sodium Chicken Broth
Add shredded chicken

Cook through and serve with tortilla chips, shredded cheese, and sour cream.

Chewy Brownies

Easy & Good.

1 1/4 cup butter
3/4 cup cocoa
2 eggs
2 cups sugar
2 tsp vanilla
1 1/2 cups sifted flour
1 tsp baking powder
1 tsp salt
2 cups chopped nuts.

Sift flour, baking powder, and salt together in a mixing bowl.

Melt butter in a heavy pan over low heat.
Add cocoa, stirring constantly; cool slightly and beat in eggs and sugar.
Mix in vanilla.
Add flour mixture and mix well.
Add nuts and mix.

Pour into greased 13 inch baking pan, or sheet cake pan for thinner brownies.
Bake at 350 for 25 to 30 minutes. DO NOT OVERBAKE. They may not appear to be done, but they will continue baking when they come out of the oven.

When cool cut into squares.


From "Favorite Recipes, from Wesleyan Church Women: DESSERTS", pg 114, 1969. A recipe submitted by Mrs. Robert Stonoff, Phoenix AZ.
A wedding gift in 1970.

Popovers

(Makes 2 dozen)

4 eggs

1/2 t salt

2 c milk

4 T butter or margarine, melted

2 c all-purpose flour

1 T sugar

(For a dessert-like treat, you can add 1 teaspoon of any of the following ingredients vanilla, cinnamon, nutmeg.  For a luncheon style treat, try rosemary, oregano, basil, parmesan cheese, or thyme.  Use your imagination!)

Mix all ingredients together well.  Set oven to 425 degrees and put them into a cold oven.  (If using a preheated oven, check often to be sure they do not get done early.)  Leave them for 30 minutes, then reduce heat to 375 degrees for an additional 10 minutes.  Prick each one with a toothpick or metal skewer to allow steam to escape and for popovers to crisp on the inside.  Leave them for 2-3 more minutes.  

GET CREATIVE!

These can be eaten plain or filled with turkey, chicken, tuna or egg salad, cheeses and/or lunchmeat, scrambled eggs with ham and cheese, jams or jellies, pudding, pie filling, melted chocolate or whipped cream.  They are a fabulous appetizer or luncheon addition, main course or dessert.  They are great way to use leftover turkey from Thanksgiving.  They work great with any meal--breakfast, lunch, dinner or snack-time and kids love them!

Turkey-Avocado Sandwich

Arrange the Following in the Correct Order:

A Slice of Whole Wheat Bread (or your favorite gourmet bread)

Mayo

Peppered Turkey (or your favorite deli turkey)

6 slices of pepperoni (optional)

pepper jack cheese

thin slices of fresh avocado

4-6 red bell pepper spears

fresh spinach

fresh clover sprouts (or spicy sprouts--alfalfa is okay, but has a slight, bitter aftertaste)

Top with another slice of bread

Leftover Soup

2 c cooked, cubed pork or chicken

1 can chicken broth

1 cup frozen or leftover peas

1 cup frozen or leftover broccoli (or some other vegie)

1 can black beans

2 T butter, melted

2 T flour

1 c milk

Throw first five ingredients in pot & bring to slow boil.  Mix butter and flour.  Stir in milk.  Add to pot and simmer until it thickens.  Serve with toast.

Nana's Angel Biscuits

1 cake or 1 pkg dry yeast (Rapid Rise)
4 T warm water (not too hot)
5 c all-purpose flour
1 t baking soda
3T sugar
2 t salt
1 c vegetable shortening
2 c buttermilk

Preheat oven to 425 degrees. Sift all dry ingredients (not yeast) into a large bowl. Cut in shortening with a pastry blender. Add buttermilk, then yeast dissolved in the warm water. Stir until thoroughly moistened; turn onto a lightly floured board and knead a minute or two. (No rising required.) Roll out to desired thickness and cut into rounds. Brush with melted butter and bake for 10-12 minutes or until lightly browned. Baked biscuits can be frozen.

Mini-Calzones

2 cans refrigerated crescent rolls
1 package Canadian bacon
1 package pepperoni
1 small container cottage or ricotta cheese
1 c mozzarella cheese, grated
2 T parmesan cheese
OR your favorite pizza toppings
1 small jar pizza sauce

Flatten crescent rolls on floured surface. Allow children to fill half of them with pizza sauce and desired toppings. Cover with remaining crescent rolls and place on a greased cookie sheet. Bake at 375 for 12-15 minutes or until golden brown.

Green Cream Salad

1 (28 oz) can crushed pineapple
1 small box pistachio pudding
1 regular tub of cool whip
½ bag of mini-marshmallows

Mix pineapple and pudding well. Add other ingredients and mix well. This can sit in the refrigerator overnight.

Easy Cheese Cake

2 (8oz) pkgs cream cheese
½ c sugar
½ t vanilla
2 eggs, beaten
1 c whipped cream
Keebler Graham cracker crust

Preheat oven to 350 degrees. Mix first five ingredients with a mixer and pour into the crust. Bake for 40 minutes. Cool in the refrigerator for at least 3 hours or overnight. Top with fruit or caramelized nuts and chocolate chips.

Peanut Butter Pie

¾ c peanut butter
1 c confectioners sugar
10 oz cool whip
3 oz cream cheese
Oreo Cookie crust
Shaved chocolate

Mix first four ingredients well and pour into pie crust. Top with shaved chocolate. Chill and serve.

Chicken or Beef Fajitas

1 lb chicken or beef
1-2 T olive oil
1 pkg fajita seasoning
½ c onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
Large flour tortillas, warmed
Suggested toppings: 1 medium chopped tomato , 1½ c chopped lettuce , 1 c cheddar shredded cheese, jalapeno slices, banana pepper slices, sour cream, salsa, etc.
Suggested Sides: Mexican corn or Spanish rice

Heat oil in a wok or iron skillet. Add chicken or beef and seasoning and cook through. Add onion and pepper slices and cook until crisp-tender. Serve with desired toppings in a warm tortilla. Serves 4-6.

Breakfast Burritos

6-10 flour tortillas, warmed
1 package sausage, cooked
8 eggs & ½ c milk—mixed and scrambled
1 c cheddar cheese, shredded
Salsa
Chopped chives, optional

Spread ingredients in a warm tortilla and enjoy. You know, these babies are great for any meal of the day! Serves 5.

Mini-Pizzas

Ingredients:2 cans refrigerated rolls
1 can pizza sauce
Mozzarella cheese, shredded

Suggested Toppings:
Pepperoni
Crispy bacon, crumbled
Canadian bacon
Olives
Cooked sausage
Cooked chicken, chopped
Green, red or yellow bell peppers, chopped
Mushrooms, sliced

Preheat oven to 350 degrees. Allow children to flatten the refrigerated rolls on a floured surface. Top with pizza sauce, toppings of choice and cheese. Bake on a greased cookie sheet for 10-12 minutes or until done. (These can also be baked in an Easy Bake Oven.)

Tangy Chicken

1 lb chicken, cubed
1/2 c flour
1/2 t salt
1/4 t pepper
1-2 T oil
1 cup ketchup
1 cup water
2 celery stalks, chopped
2 T brown sugar
Hot cooked rice (Jasmine rice is best)

Mix flour, salt and pepper. Coat chicken in flour mixture and fry until done in oil. Add remaining in gredients and cook until thick and bubbly. Serve over hot cooked rice. Serves 4-6.