Strawberry Chicken Salad

You can omit the chicken, add a sprinkling of blue cheese, and serve this as a side salad with grilled steaks.

Prep Time: 30 minutes
Cook Time: 8 minutes
Other: 1 hour, 10 minutes
Yield: Makes 4 servings

Ingredients

• 4  skinned and boned chicken breast halves
• Raspberry Vinaigrette, divided
• 8  cups  mixed salad greens
• 1  quart strawberries, sliced
• 2  pears, sliced
• 2  avocados, peeled and sliced
• 1/2  small sweet onion, diced
• 1/2  cup  pecan halves, toasted

Preparation

Combine chicken and 1/2 cup Raspberry Vinaigrette in a large zip-top freezer bag. Seal and chill 1 hour.

Remove chicken from marinade, discarding marinade.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done. Let chicken stand 10 minutes; slice.

Place salad greens and next 5 ingredients in a large bowl, and gently toss. Divide mixture evenly between 4 serving plates; top with grilled chicken slices. Serve with remaining Raspberry Vinaigrette.

Easy Apple Crisp

Ingredients:

1 can pie filling


1/4 stick butter

Jiffy cake mix



 
 
Directions:
 
In 9x9 inch pan, butter bottom and sides. Put in pie filling. Sprinkle cake mix over top. Melt butter and pour over. Bake at 350 degrees for 1 hour

Crockpot Hot Apple Cider

Prep Time: 10 minutes


Cook Time: 2 hours

Total Time: 2 hours, 10 minutesIngredients:

•12 cups apple cider

•1/3 cup brown sugar

•1/2 tsp. ground cloves

•1/4 tsp. ground allspice

•3 (3") cinnamon sticks

•1 orange, studded with whole cloves

Preparation:

Combine all ingredients in a 4-5 quart slow cooker, cover, and cook on low for 2-3 hours, stirring occasionally. Serve in mugs. 8-10 servings

Apple Surprise Rolls

Ingredients


1 16-ounce package hot roll mix

1 medium cooking apple, finely chopped (1 cup)

1/4 cup mixed dried fruit bits or raisins

2 tablespoons brown sugar

1/2 teaspoon ground cinnamon

Nonstick cooking spray

1/2 cup sifted powdered sugar

1-1/2 to 2 teaspoons milk

Directions

1. Prepare hot roll mix according to package directions. Knead the dough; allow to rest as directed. Meanwhile, for filling, in a small bowl stir together apple, dried fruit bits, brown sugar, and cinnamon. Lightly coat 2 baking sheets with cooking spray; set aside.



2. Divide dough into 16 pieces. Flatten each piece into a 3-inch circle. Spoon 1 rounded teaspoon of filling onto each circle. Shape the dough around the filling to enclose, pulling dough until smooth and rounded. Place, rounded sides up, on greased baking sheets. Cover and let rise in a warm place until nearly double in size (about 30 minutes).



3. Bake in a 375 degree F oven for 12 to 15 minutes or until golden. Cool slightly on a wire rack.



4. For icing, in a small bowl stir together powdered sugar and enough milk to make of drizzling consistency. Drizzle over rolls. Makes 16 rolls

Apple Breakfast Bars

Ingredients


1/2 cup dried apples, snipped

1/3 cup honey

1/4 cup raisins

1 tablespoon brown sugar

1/3 cup peanut butter

1/4 cup apple butter

1/2 teaspoon ground cinnamon

1/2 cup rolled oats

1/2 cup chopped walnuts or pecans

1/3 cup toasted wheat germ

1/4 cup roasted sunflower seeds

2 cups cornflakes and/or wheat flakes

Directions

1. In a Dutch oven combine dried apples, honey, raisins, and brown sugar. Heat and stir until mixture boils; reduce heat slightly. Cook, uncovered, for 1 minute, stirring constantly. Remove from heat. Stir in peanut butter until melted. Stir in apple butter and cinnamon. Stir in rolled oats, walnuts or pecans, wheat germ, and sunflower seeds until well combined. Add cereal, stirring to coat.



2. Press mixture very firmly (or bars will crumble) and evenly into an ungreased 8x8x2-inch pan. Chill to set. Cut into 8 bars. Store in an airtight container in the refrigerator up to 2 days. Makes 8 bars.

Apple Saucy Pork Roast

Ingredients
1 3-1/2- to 4-pound boneless pork top loin roast (double loin, tied)
3 cloves garlic, cut into thin slices
1 teaspoon coarse salt or regular salt
1 teaspoon dried rosemary, crushed
1/2 teaspoon coarsely ground pepper
3 medium apples, cored and cut into wedges (about 3 cups)
1/4 cup packed brown sugar
1/4 cup apple juice
2 tablespoons lemon juice
2 teaspoons dry mustard



Directions
1. Preheat over to 325 degree F. Cut small slits (about 1/2 inch long and 1 inch deep) in pork roast; insert a piece of garlic in each slit. Combine salt, rosemary, and pepper; rub onto meat surface. Place roast on a rack in a shallow roasting pan. Insert a meat thermometer. Roast, uncovered, for 1-1/2 to 1-3/4 hours or until the meat thermometer reaches 145 degree F. Spoon off any grease from roasting pan.

2. Combine the apples, brown sugar, apple juice, lemon juice, and dry mustard. Spoon apple mixture around roast. Roast, uncovered, for 30 to 45 minutes longer or until meat thermometer reaches 155 degree F and meat juices are clear.

3. Transfer meat to a platter. Cover and let meat stand for 10 minutes before slicing. (The meat temperature will rise 5 degree F during standing.) Remove the rack from the pan. Stir apple wedges into pan juices. If desired, use a slotted spoon to remove apple wedges, and pass juices. Makes 10 to 12 servings.

Taco Salad

Ingredients:

2 lb hamburger meat or ground turkey
1 small onion
1 large package of grated cheese
1 taco seasoning package
1 can of kidney beans
2 tomatoes
1 head of lettuce
1 bag of Doritoes
1 large bottle of Western OR Catalina Salad Dressing

Directions:

MIX and brown the meat and onion in skillet. Drain and add taco seasoning package according to directions. Let meat cool. Add drained kidney beans and cheese. Cut up lettuce and tomatoes: add to the meat mixture. Before serving, add crushed chips and dressing. MIX WELL.

Strawberry Pretzel Squares

Ingredients:

2 cups finely crushed pretzels
1/2 cup Sugar, divided
2/3 cup Butter or margarine, melted
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp. Milk
1 cup thawed COOL WHIP Whipped Topping
2 cups boiling water
1 pkg. (6 oz.) JELL-O Strawberry Flavor Gelatin
1-1/2 cups cold water
1 qt. (4 cups) strawberries, sliced



Directions:
HEAT oven to 350°F. MIX pretzel crumbs, 1/4 cup sugar and butter. Press onto bottom of 13x9-inch pan. Bake 10 min. Cool. BEAT cream cheese, remaining sugar and milk until blended. Stir in COOL WHIP; spread over crust. Refrigerate. ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in strawberries; spoon over cream cheese layer. Refrigerate 3 hours or until firm.

Stuffed French Toast

INGREDIENTS:

1 Loaf firm Itailian-style bread

12 smoked bacon strips, cooked

6 slices Cheddar Cheese (each about 2 inches square at room temp)

3 eggs

6 tablespoons milk

1/4 teaspoon salt

5 tablespoons of butter or margerine


DIRECTIONS:

1. Slice off 1 end from the loaf of bread. To form bread pockets, use a serrated bread knife to cut a slit in bread.

2. Continue cutting pockets and slices into the loaf.

3. Wrap 2 slices around 1 cheddar, making sure the cheese is completely covered; insert into the pocket of 1 bread slice. Repeat with remaining bacon, cheese and bread pocket.

4. Preheat oven to 500 F, (260 C)

5. In medium bowl, beat together eggs and milk until will blended. Pour half of the egg mixture into a 13 x 19 x 2-inch baking pan. Place 6 of the bread slices in the egg mixture. Turn slices and let stand until egg mixture is absorbed. Place on heavily buttered baking sheet. Repeat with remaining egg mixture and bread slices.

6. Bake for 6 minutes. Turn slices. Spread with butter, if desired. Continue baking until golden brown, about 3-4 minutes. Serve immediately or freeze for later use.

To freeze: Cool toast slices on wire rack. Return to baking sheets. Freeze in single layer 1-2 hours. Wrap in individual-serving portions or stack slices and wrap. Return to freezer. Store up to 1 month.


To serve frozen toast: Reheat single servings in toaster or place unwrapped slices on ungreased baking sheets and bake in preheated 375 F (190 C) oven until hot, about 8-10 minutes.


Recipe courtesy of Hope Ellard, owner of Simply Southern Catering

Slow Cooker Chicken Taco Soup

The following recipe is a Presson family favorite. Thanks for sharing! Can't wait to try this one out!!!


1 chopped onion
1 - 16oz. can undrained chili beans
1 - 15oz. can rinsed black beans
1 - 15 oz. can drained whole kernel corn
1 - 8oz. can of tomato sauce
1 - 12 oz. can of chicken broth(sometimes I add more than this)
2 - 10 oz. cans of Rotel
1 package of Taco Seasoning
3 whole, boneless, skinless chicken breasts
Add first 7 ingredients to crock pot and stir. Add Taco Seasoning and stir until thourghly blended.
Lay raw chicken breast on top of mixture. Press slightly until just covered by soup ingredients.
Set for low heat, cover and cook for 5 hours. Remove chicken breast and shred when cool enough to touch. Add chicken back to pot and stir.
Cook on low 2 more hours.
I garnish with crushed tortilla chips, sour cream, grated cheese, chopped FRESH cilantro, and squeezed lime.

Herbed Turkey Breast with Orange Sauce

Makes 4-6 servings

INGREDIENTS:

1 large onion, chopped

3 cloves garlic, minced

1 tsp. dried rosemary

1/2 tsp. black pepper

1 boneless skinless turkey breasts
(2-3 lbs.)

1 1/2 cups orange juice

DIRECTIONS:

1. Place onion in slow-cooker. Combine garlic, rosemary and pepper in small bowl; set aside.

2. Cut slices about three fouths of the way through turkey at 2-inch intervals. Rub garlic mixture between slices. Place turkey, cut side up, in slow-cooker. Pour orange juice over turkey. Cover; cook on LOW 7-8 hrs.

3. Serve sliced turkey with orange sauce.


TIP: Don't peek! The slow-cooker can take as long as 30 minutes to regain heat lost when the cover is removed. Only remove cover when instructed to do so by the recipe.

Caribbean Shrimp with Rice

Makes 4 servings.

INGREDIENTS:

1 package (12 ounces) frozen shrimp, thawed

1/2 cup fat-free reduced-sodium chicken broth

1 clove garlic, minced

1 tsp. chili powder

1/2 tsp. salt

1/2 tsp. dried oregano

1 cup asparagus, chopped

1/2 cup diced tomatoes

2 cups cooked long-grain white rice

DIRECTIONS:

1. Combine shrimp, broth, garlic, chili powder, salt, and oregano in slow-cooker. Cover; cook on LOW for 2 hours.

2. Add asparagus and tomatoes. Cover; cook on LOW for 5 minutes. Stir in rice. Cover; cook on LOW for five minutes longer, or until rice is heated through.

South Carolina BBQ Pork Sliders

Serves 8; Preparation time: 15 mins.; Total time: about 8 to 10 hrs on low

INGREDIENTS:

1 slow-cooker liner

1/4 cup packed brown sugar

2 Tbsp. each paprika and dried minced onion

1 1/2 tsp. salt-free chili powder

1 1/2 tsp. salt

1/2 tsp. garlic powder

1/2 tsp. allspice (optional)

4 lb. bone-in pork shoulder roast

3/4 cup sliced scallions

24 small dinner rolls, split

Accompaniments: hot pepper sauce, coleslaw


DIRECTIONS:

1. Line a 4-qt. or larger slow-cooker with liner. Mix 1 Tbsp. of the brown sugar, the paprika, minced onion, chili powder, salt, garlic powder, and allspice. Sprinkle 1 Tbsp. into bottom of slow-cooker. Rub remaining mixture over pork. Add vinegar and remaining brown sugar to slow-cooker; stir to mix. Add pork.

2. Cover and cook on low 8 to 10 hours until pork is fork-tender. Remove pork to cutting board and pull into shreds. Return to slow-cooker; add scallions and toss to coat.

3. Put about 1/4 cup onto each bun bottom. Top with bun tops.

Barbeque Chicken Pizza

Ingredients:

BBQ Chicken Pieces

10 oz. boneless/skinless chicken breasts, cut into 3/4 inch cubes
1 Tbs. olive oil
2 Tbs. favorite BBQ sauce


For the Pizza:

1 recipe Thin Crust Dough
flour for handling
1/2 cup favorite BBQ sauce (a spicy−sweet sauce works best)
2 Tbs. shredded smoked Gouda cheese
2 cups shredded mozzarella cheese
1/4 small red onion, sliced into 1/8−inch pieces
2 Tbs. chopped fresh chopped fresh cilantro



Directions:

To make BBQ Chicken:

In a large frying pan, cook the chicken in olive oil over medium−high heat until just cooked, 5-6 minutes. Do not overcook.
Set aside in the refrigerator until chilled through.
Once chilled, coat the chicken with BBQ sauce; set aside in the refrigerator.



To make pizza:

Place the pizza stone in the center of the oven and preheat to 500 degrees F. for one hour before cooking pizzas.


Use a large spoon to spread BBQ sauce evenly over the surface of the prepared dough within the rim.

Sprinkle smoked gouda cheese over the sauce.
Cover with 3/4 cup shredded mozzarella.
Distribute the chicken pieces evenly over the cheese.
Place the pieces of red onion over the surface.


Sprinkle an additional 1/4 cup mozzarella over the top of the pizza.
Transfer the pizza to the oven; bake until the crust is crisp and golden and the cheese at the center is bubbly, 8 to 10 minutes.


When the pizza is cooked, carefully remove it from the oven; sprinkle 1 Tbs. cilantro over the hot surface.
Slice and serve.

Grilled Chicken With Corn & Slaw

MAKES 4 SERVINGS HANDS ON TIME: 30 MINS. TOTAL TIME: 30 MINS.

Ingredients:

1 cup mayonnaise

1/4 cup chopped fresh cilantro

6 Tbsp. white wine vinegar, divided

3/4 tsp. salt, divided

1/8 tsp. pepper

4 skinned and boned chicken breasts (about 1 lb.)

4 ears fresh corn, husks removed

1/4 cup melted butter

1 (10 oz.) package shredded coleslaw mix

3 Tbsp. olive oil

1/2 tsp. sugar

1/4 tsp. pepper


Directions:

1. Combine mayonnaise, cilantro, 3 Tbsp. vinegar, 1/4 tsp. salt, and 1/8 tsp. pepper in a small bowl. Reserve 3/4 cup mayonnaise mixture. Brush chicken with remaining 1/4 cup mayonnaise mixture.


2. Preheat grill to 350 - 400 (medium - high) heat. Grill chicken and corn at the same time, covered with grill lid. Grill chicken 7 - 10 minutes on each side or until done, turning every 4 - 5 minutes and basting with melted butter.


3. Toss coleslaw mix with oil, sugar, 1/4 tsp. pepper, and remaining 3 Tbsp. vinegar and 1/2 tsp. salt. Season chicken and corn with salt and pepper to taste. Serve with coleslaw and reserved mayonnaise mixture.



Healthy options: Use light or fat free mayonnaise instead of regular, sugar substitute rather than regular granulated sugar.

Easy Enchiladas

Prep Time: 20 minutes
Cook Time: 53 minutes
Stand: 5 minutes
Yield: Makes 4 servings


Ingredients
1 pound ground turkey sausage*
1/2 cup chopped onion
1 teaspoon minced garlic
1 (7.76-oz.) can tomatillo salsa, divided
1/4 cup chopped fresh cilantro
8 (6-inch) fajita-size corn tortillas**
2 cups (8 oz.) shredded Mexican four-cheese blend, divided
Vegetable cooking spray
2 cups refrigerated fresh medium-heat tomato salsa
1/2 cup low-sodium chicken broth
Garnish: chopped fresh cilantro



Preparation
1. Brown sausage in a large skillet over medium-high heat, stirring occasionally, 11 to 14 minutes or until meat crumbles and is no longer pink. Remove sausage from skillet using a slotted spoon, and drain on paper towels.

2. Sauté onion and garlic in hot drippings over medium-high heat 2 to 3 minutes or until onion is tender. Remove from heat. Stir in sausage, 1/2 cup tomatillo salsa, and 1/4 cup chopped cilantro.

3. Place 2 tortillas between damp paper towels. Microwave tortillas at HIGH 15 seconds. Repeat procedure with remaining tortillas.

4. Spoon about 1/3 cup sausage mixture evenly down center of each softened tortilla, and sprinkle each with 1 Tbsp. cheese; roll tortillas up, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish. Lightly coat tops of tortillas with cooking spray.

5. Bake at 350° for 20 to 25 minutes or until tortillas are crisp.

6. Stir together 2 cups tomato salsa, 1/2 cup chicken broth, and remaining tomatillo salsa in a medium saucepan over medium-high heat; cook, stirring occasionally, 4 to 6 minutes or until thoroughly heated. Pour salsa mixture over tortillas, and top evenly with remaining cheese. Bake 5 more minutes or until cheese is melted. Let stand 5 minutes. Garnish, if desired.

*Ground pork sausage may be substituted.

**8 (6-inch) fajita-size flour tortillas may be substituted, omitting Step 3.

Caramelized Asian Pork Chops

Total Time: 45 min
Prep Time: 10 min
Serves: 4

Ingredients

4 clove(s) garlic, halved
2 tablespoon(s) soy sauce
2 tablespoon(s) sugar
1 tablespoon(s) vegetable oil
8 (4-ounce) very thin pork rib chops
Salt
Freshly ground pepper


Directions

1.Put the garlic, soy sauce, sugar, and oil in a mini food processor and process until the garlic is pureed. Put the pork chops on a rimmed baking sheet and pour the marinade over them; turn to coat the chops. Let stand at room temperature for 15 to 30 minutes.
2.Light a grill. Season the chops with salt and pepper and grill over high heat until charred and just cooked through, about 2 minutes per side. Transfer to plates.

Oven Fried Chicken

Total Time: 35 min
Serves: 4
Oven Temp: 450

Ingredients

2 large eggs, beaten
2 cup(s) bread crumbs
1/2 cup(s) all-purpose flour
1/2 teaspoon(s) celery salt
1/2 teaspoon(s) garlic salt
1/2 teaspoon(s) cayenne pepper
4 large skinless, boneless chicken thighs, lightly pounded
1/2 cup(s) canola oil
Lemon wedges, for serving



Directions


1.Place a rimmed nonstick baking sheet on the lower rack in the oven and preheat the oven to 450 degrees F. Put the beaten eggs, panko, and flour in 3 shallow bowls. Season the flour with the celery salt, garlic salt, and cayenne. Dust the chicken with the flour, then dip it in the egg, and finally in the panko, pressing to help the breadcrumbs adhere.
2.Pour the canola oil onto the baking sheet. Carefully dip the chicken thighs in the oil, being sure to coat both sides evenly, and set them on the baking sheet. Bake the chicken thighs for about 25 minutes, until they're golden and crispy, turning halfway through. Drain on paper towels and serve with lemon wedges.

Easy Chicken and Dumplings

MAKES 4-6 SERVINGS
HANDS ON TIME: 30 MINS. TOTAL TIME: 40 MINS.


Only 7 ingredients and easy enough for weeknights!!

Deli-roasted chicken, cream of chicken soup, and canned biscuits make a quick-and-tasty version of this favorite. One roasted chicken yields about 3 cups of meat.

INGREDIENTS:

1 (32-oz.) container low-sodium chicken broth

3 cups shredded cooked chicken (about 1 1/2 lb.)

1 (10 3/4-oz.) can reduced-fat cream of chicken soup

1/4 tsp. poultry seasoning

1 (10.2-oz.) can refrigerated jumbo buttermilk biscuits

2 carrots, diced

3 celery ribs, diced


DIRECTIONS:

1. Bring first 4 ingredients to a boil in a Dutch oven over medium-high heat. Cover, reduce heat to low, and simmer, stirring occasionally, for 5 minutes. Increase heat to medium-high; return to a low boil.

2. Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.

3. Drop strips, 1 at a time, into boiling broth mixture. Add carrots and celery. Cover, reduce heat to low, and simmer 15-20 minutes, stirring occasionally to prevent dumplings from sticking.

Welcome

Just wanted to give a great big welcome to all the moms in our M & M group! Last night's meeting was a huge success and I'm already anxious to attend next month's meeting.

Just wanted to give each of you a brief introduction to the recipe blog and let you know that you are able to comment/review each of the recipes listed below this post. You will have to either create a blogger profile or just comment as an anonymous reader. (Either is perfectly fine, however please remember to leave your first name if you comment as anonymous.)

I consider it a great duty to prepare healthy and delicious meals for my family. I would honestly love to make more meals from scratch, but with the time it takes to do so with a busy toddler tugging my skirt, it just doesn't seem feasible. You'll notice most of the recipes don't require many ingredients or hours of labor in the kitchen. It would be great to have every single recipe listed on the blog to have 10 or less ingredients,(including spices and water) and take less than two hours. (preparation and cooking time)


If you have any favorite recipes that are healthy and absolute hits with your family, please feel free to e-mail them to me at bghenso@hotmail.com

I'm so looking forward to hearing from each of you!!! Also if you have any questions about this website or how to set up a blogger profile feel free to e-mail me your questions. Thank you for your participation in advance. Here's wishing you some healthy and happy cooking!! God bless!