Indian Chicken Curry

Serve this impressive recipe to wow your guests.
3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
1/2 teaspoon powder ginger
1/2 teaspoon white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
3/4 cup coconut milk
1/2 lemon, juiced
1/2 teaspoon cayenne pepper
DIRECTIONS
Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.
Serve over hot basmati rice with peas.

Asparagus and Cashew Dish

1/4 cup butter
2 ounces uncooked spaghetti, broken
1/4 cup minced onion
1/2 teaspoon minced garlic
1 1/4 cups uncooked jasmine rice
2 1/4 cups vegetable broth
salt and pepper to taste
1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces
1/2 cup cashew halves

DIRECTIONS
Melt butter in a medium saucepan over medium-low heat. Increase heat to medium, and stir in spaghetti, cooking until coated with the melted butter and lightly browned.
Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender. Stir in jasmine rice, and cook about 5 minutes. Pour in vegetable broth. Season mixture with salt and pepper. Bring the mixture to a boil, cover, and cook 20 minutes, until rice is tender and liquid has been absorbed.
Place asparagus in a separate medium saucepan with enough water to cover. Bring to a boil, and cook until tender but firm.
Mix asparagus and cashew halves into the rice mixture

Red Beans and Rice

2 cans kidney beans dark or light undrained
3 tblsp Cumin
2 tblsp minced dried onion
1 clove minced garlic
1/2 tsp cinnamon
1 tblsp chili powder
2 tblsp hot sauce of your choice to taste
16 oz smoked sausage ring thinly sliced
4 C hot cooked white rice
opt garnishes: minced green pepper, sour cream, salsa, cheddar cheese

Directions:
Pour beans into large skillet or pan along with the juices in the can. Add spices, onion, garlic and hot sauce. Bring to a boil, then reduce heat to low and cook for 15 min. Add sausage and cook additional 7-10 min. Serve over hot cooked rice, and garnish as wanted. Leftovers taste even better the next day. If you want a vegitarian meal you can always substitute a vegetable or meat alternative for the sausage.

Country Style Pork Ribs

2 Lbs Country Style Pork Ribs (around 8 ribs total)
1 medium onion
1 bottle good BBQ sauce
Garlic Powder
Salt
Pepper
Olive oil

Directions
Heat oil in frying pan to med. heat. Brown ribs about 1-2 min. each side. (For really good flavor add one tblsp bacon grease to oil.) Dice onion and place in bottom of foil lined baking dish, place browned ribs into pan. Sprinkle generous amounts of Garlic Powder, followed by salt and pepper onto ribs. Cover with foil and bake one hour on 350 degreesF. After one hour reduce heat to 250 degrees F and bake for another hour. Remove from oven 20 min before done baking and pour sauce over, return to oven and bake for the 20 min. Let sit for at least 10-15 min. before serving over hot buttered rice, making sure to get the onion on the plate too! This goes great with a green salad or coleslaw. These ribs are soo good, and should fall right off the bone.

Dreamy Artichoke chicken

1 (15 ounce) can artichoke hearts, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise
1 pinch garlic pepper
4 skinless, boneless chicken breast halves
DIRECTIONS
Preheat oven to 375 degrees F.
In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

Alfredo Pizza

These leftovers freeze nicely, and can be reheated in the microwave, for a fast lunch or snack!

1 (10 ounce) package frozen chopped spinach, thawed and drained
1 jar store bought Alfredo Sauce
1 (6 ounce) can sliced mushrooms, drained
1 (10 ounce) can artichoke hearts, drained and quartered
1/2 cup grated Parmesan cheese
4 cups shredded mozzarella cheese
2 unbaked pizza crusts
2 tablespoons olive oil
1 clove of garlic minced
DIRECTIONS
Preheat the oven to 350 degrees F. Spread pizza crusts out onto baking sheets or pizza pans. Soften garlic in saucepan pan then place the spinach and Alfredo sauce the saucepan, and warm over medium heat. Stir occasionally. Spread 1tablespoon of olive oil onto each pizza crust. Spoon half of the Alfredo and spinach onto each crust, then arrange artichoke hearts and mushrooms over the sauce layer. Top each pizza with half of the mozzarella cheese and Parmesan cheese.
Bake pizzas one at a time for 20 minutes in the preheated oven, or until the bottom is nicely browned. Option: add cooked diced or shredded chicken to pizza.

Baked Cod

1 cup seasoned stuffing croutons, crushed
1 tablespoon minced fresh parsley
2 (6 ounce) fillets cod
1 tablespoon ranch salad dressing
butter-flavored spray

DIRECTIONS:

In a shallow bowl, combine the crushed croutons and parsley. Brush cod with salad dressing, then coat with crumb mixture. Spritz with butter-flavored spray. Place in baking dish coated with nonstick cooking spray. Bake, uncovered, at 400 degrees F for 10-15 minutes or until fish flakes easily with a fork.

Middle Eastern Chicken Wraps

Marinade:
1 cup plain yogurt
2 tablespoons fresh lemon juice
1/2 teaspoon hot pepper sauce
1 tablespoon white vinegar
4 cloves garlic, minced
1 tablespoon finely minced onion
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon ground mace
1/4 teaspoon salt
2 pounds skinless, boneless chicken breast halves, thinly sliced

Condiments
8 (6-inch) pita breads, warmed
1/2 cup plain yogurt (optional)
1 onion, thinly sliced
1 large tomato, diced
1 cucumber, thinly sliced
1 cup Ranch dressing
DIRECTIONS
To make the marinade, stir together 1 cup yogurt, lemon juice, hot pepper sauce, and vinegar. Stir in the garlic, onion, pepper, red pepper flakes, mace, and salt. Marinate the chicken overnight in the refrigerator.
Place oven rack in the top position, and turn oven on to Broil.
To cook, drain the marinade from the meat, and place on a slotted broiler pan. Broil on top rack of preheated oven, turning after a few minutes, until cooked through, about 5 minutes.
To assemble the sandwich, spread each pita with a tablespoon of plain yogurt, and layer with onion, tomato, and cucumber. Pile on the broiled chicken, and dress with Ranch dressing.

Stuffed Peppers for Two

2 medium green bell peppers
1 egg, lightly beaten
1 cup meatless spaghetti sauce, divided
1/4 cup uncooked instant rice
1/2 finely chopped onion
1 clove finely minced garlic
1/4 teaspoon salt
1/2 teaspoon Worcestershire sauce
Dash pepper
1/2 pound uncooked lean ground beef
3 tablespoons grated parmesan cheese

DIRECTIONS
Cut tops off peppers and discard; remove seeds. In a large saucepan, cook peppers in boiling water for 5 minutes. Drain and rinse in cold water.
In a bowl, combine the egg, 1/4 cup of the spaghetti sauce, rice, onion, salt, cheese, Worcestershire sauce and pepper. Crumble beef over the mixture and mix well. Stuff into peppers. Place in an ungreased 1-1/2-qt. baking dish. Pour the remaining sauce over peppers. Cover and bake at 350 degrees F for 50-55 minutes.

Chocolate Trifle

MMM.. What a treat for your loved ones.

1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy
DIRECTIONS
Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

Potato and Mushroom Chowder

1/2 cup chopped onion
1/4 cup butter or margarine
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
3 cups water
1 pound fresh mushrooms, sliced
1 cup chopped celery
1 cup diced peeled potatoes
1/2 cup chopped carrots
1 cup light cream
1/4 cup grated Parmesan cheese

In a large soup pot, saute onion in butter until tender. Add flour, salt and pepper; stir to make a smooth paste. Gradually add water, stirring constantly. Bring to a boil; cook and stir for 1 minute. Add the mushrooms, celery, potatoes and carrots. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Add cream and Parmesan cheese; heat through.

Applesauce Carrot Cake

Easy and healthy

2 cups whole grain flour
1/2 cup sugar
2 teaspoons baking soda
1-1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
3/4 cup unsweetened applesauce
1/4 cup olive oil
3 large eggs
3 cups carrots, grated

DIRECTIONS
In a large mixing bowl, combine flour, sugar, baking soda, cinnamon, nutmeg and salt. In a separate small bowl, combine the applesauce, oil and eggs. Add to the flour mixture, stirring until the ingredients are well blended. Add the carrots and mix again. Pour the batter into a greased 9" pan, or use a 9" x 13" rectangular cake pan, or two bread loaf pans, or a cupcake pan. Bake the cake in a preheated 350° F oven for about 1 hour, 10 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean. Set the cake to cool, and remove, using a knife to loosen if needed.

Crab Rangoon Dip

Oh my gosh! This is so good! Just like the real thing.

2 (8 ounce) packages cream cheese, softened
2 tablespoons soy sauce
1 teaspoon minced fresh ginger root
1 clove garlic, peeled and crushed
2 green onions diced into small rings
1/2 teaspoon dried parsley
1 pound cooked crabmeat
1 (14 ounce) package wonton wrappers
1 teaspoon paprika
1 (7 ounce) jar duck sauce

Preheat oven to 350 degrees. Lightly grease a large baking sheet.
In a medium bowl, mix cream cheese, soy sauce, fresh ginger root, garlic, green onions, parsley and crabmeat.
Cut wonton wrappers diagonally into triangles. Arrange triangles on the prepared baking sheet in a single layer. Sprinkle with paprika, increasing the amount as desired.
Bake wrappers in the preheated oven until crisp and lightly browned, about 5 minutes.
Heat mixture in serving dish for 1-2 min. in microwave. Stir well.
Pour approximately 1/2 the duck sauce over cream cheese mixture. Serve with the toasted won ton wrapper triangles for dipping.

Balsamic Pork Roast

Ingredients:
2 tablespoons steak seasoning rub
1/2 cup balsamic vinegar
1/2 cup olive oil
2 pounds boneless pork loin roast

Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight.
Preheat oven to 350 degrees.
Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees, about 1 hour. Let the roast rest for 10 minutes before slicing and serving.

Black Bean Pizza

INGREDIENTS
1 pizza crust mix
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon vegetable oil
1/2 cup finely chopped zucchini
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can Italian diced tomatoes, undrained
1 1/2 cups shredded Mexican blend cheese, divided

Prepare pizza crust according to directions.
Press dough into greased pan. In a skillet, saute the onion and garlic in oil until tender. Add zucchini; cook and stir for 1 minute. Add the beans and tomatoes; bring to a boil. Boil, uncovered, for 2 minutes; drain.
Sprinkle 2/3 cup of cheese over crust. Top with bean mixture and remaining cheese. Bake 8-10 minutes longer or until crust is browned and cheese is melted.

Chicken with capers

Wonderful and lowcarb!

INGREDIENTS
1 tablespoon olive oil
4 thinly-sliced boneless, skinless chicken breast halves
Salt and pepper
4 teaspoons whole-wheat flour, divided
1 medium onion, minced
2 tablespoons drained capers
1/2 cup reduced sodium chicken broth
1/4 cup fresh lemon juice
1 tablespoon minced fresh parsley
DIRECTIONS
Warm oil in large nonstick skillet over medium-high heat. Pat chicken breasts with paper towels to thoroughly dry. Season chicken with salt and pepper, then lightly coat with flour, using about 1 tsp for each breast.
Lay chicken in skillet; cook 2 to 3 minutes, until golden brown, gently pressing down on breast to ensure equal browning. Reduce heat to medium. Turn breasts; cook 2 to 3 minutes longer, until golden brown and cooked through. Remove breasts to a serving platter.
Reduce heat to low; add onions and capers to skillet. Cook 30 seconds, stirring. Add broth and juice, cook 1 minute, until thickened, stirring. Stir in parsley, pour sauce over chicken.

Game day spinach dip

This is great served with assorted color corn chips.

(10 ounce) package frozen chopped spinach, thawed and drained
1/2 cup salsa
1 (8 ounce) package cream cheese
1/2 cup sour cream
1/3 cup chopped green onions
1 cup diced tomatoes
1/2 cup shredded mozzarella cheese
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
DIRECTIONS
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a medium saucepan over medium heat, cook and stir the spinach, salsa, cream cheese,sour cream and green onions until the cream cheese has melted.
Mix in the crumbled bacon and tomatoes. Remove from heat. Mix in the mozzarella cheese, cumin, salt, pepper and garlic powder.

Chicken and cheese enchiladas

Everyone loves this one.
1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup (can use Amy's organic)
1/2 cup sour cream (low-fat is okay too)
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk
1 can enchilada sauce
DIRECTIONS
Preheat oven to 350 degrees. Lightly grease a large baking dish.
In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 1/2-1/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas, pour over can of enchilada sauce, and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Easy Shepards Pie

MMM, yummy and easy:

1 pound lean ground beef (or boca crumbles)
1/2 cup chopped onion
1/2 cup chopped celery
1 (10.5 ounce) can condensed vegetable soup
1/2 teaspoon dried thyme
3 cups mashed cooked potatoes
1 cup shredded Colby longhorn cheese

DIRECTIONS
Preheat oven to 350 degrees, and lightly grease a 2 quart baking dish.
In a large skillet over medium-high heat, stir and cook ground beef, onion and celery until juices run clear. Drain. Pour mixture into baking dish with vegetable soup and thyme; stir well. Spread mashed potatoes on top.
Bake 20 minutes. Sprinkle shredded cheese on top and bake 5 minutes more, or until cheese has melted.

Raspberry Herb chicken

1 tablespoon crushed rosemary
1 teaspoon rubbed sage
1/2 teaspoon dried oregano
8 skinless, boneless chicken breast halves
1/4 cup fat-free chicken broth
1 cup raspberry preserves
1/2 teaspoon honey mustard
1 teaspoon chopped fresh rosemary leaves

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, stir together crushed rosemary, sage, and oregano.
Rub one side of each chicken breast with herb mixture. Place chicken herb-side up in a baking dish, and pour broth over the chicken.
Bake in preheated oven for 20 minutes.
Place raspberry preserves in a microwave-safe bowl, and heat for 20 to 30 seconds to soften. Stir in honey mustard and rosemary.
Spread about 1 tablespoon of preserve mixture over each breast. Bake 10 minutes more.