Anyone have an easy recipe?!
I have a 2 year old daughter who is very picky and i'm sick of making 2 meals one for me and one for her!. I was wondering if anyone had some easy meals that are for adults and kid friendly!? any ideas would be greatly appreciated! thanks!
p!.s!. we do not eat hamburgerWww@FoodAQ@Com
p!.s!. we do not eat hamburgerWww@FoodAQ@Com
Answers:
You could try making mini pizzas with english muffins or bagels!. They have jarred pizza sauces, then you just have to add cheese and toppings!. Bake for 8 minutes at 375!.
Or chicken pot pie!. Saute cubed chicken, then add cream of chicken or mushroom soup, a little milk!. Pour in some frozen peas and carrots!. Mix together some bisquick with milk, the mixture should be kinda thick like mashed potatoes!. Then put the chicken mixture in a casserole dish, or muffin pan!. Top with bisquick mixture and bake 350 for 35-45 minutes!. Check with a fork to make sure the crust is done!. If it's getting brown too fast you can cover with foil and bake longer!.Www@FoodAQ@Com
Or chicken pot pie!. Saute cubed chicken, then add cream of chicken or mushroom soup, a little milk!. Pour in some frozen peas and carrots!. Mix together some bisquick with milk, the mixture should be kinda thick like mashed potatoes!. Then put the chicken mixture in a casserole dish, or muffin pan!. Top with bisquick mixture and bake 350 for 35-45 minutes!. Check with a fork to make sure the crust is done!. If it's getting brown too fast you can cover with foil and bake longer!.Www@FoodAQ@Com
Chicken Vegetable Lasagne Recipe:
Ingredients:
* 500g shredded left over chicken - or chicken fillet breasts cooked & shredded
* 500g roasted vegetables
* cheese sauce-80g butter
* 150ml cake flour
* 1 litre milk
* salt & black pepper to taste
* 250ml grated cheddar cheese
* 100ml pecorino cheese grated
* 250g lasagne sheets
* sprigs of fresh oregano to garnish
* 30ml olive oil
* 1 onion, chopped
* 1 garlic clove chopped
* 30ml tomato paste
* 20ml fresh parsley
* 20 ml fresh basil
* 30ml chutney
* 80ml chicken stock
Directions:
1!. Heat oil in pan over medium heat and saute the onion and garlic
2!. Add the herbs, chutney, stock, tomato paste, salt & pepper and simmer for about 5 minutes
3!. Add the cooked shredded chicken and vegetables and heat through
4!. Preheat oven to 180degrees celsius
5!. Grease a rectangular ovenproof dish
6!. Prepare your cheese sauce:
7!. Heat the butter in a saucepan over a medium heat
8!. Add the flour and stir-fry for 1 minute
9!. Gradually add the milk while stirring continuously
10!. Simmer for 2 minutes until the sauce thickens
11!. Remove from heat
12!. Season with salt&pepper and stir in the cheddar cheese
13!. Layering:
14!. Pour a thin layer of cheese sauce in the bottom of the prepared dish
15!. Arrange a layer of lasagne sheets on the sauce
16!. Spoon half the chicken mixture on top
17!. Repeat layers of cheese sauce, lasagne sheets and chicken mixture once more
18!. Finish with a layer of lasagne sheets and spoon the remaining cheese sauce on top
19!. Scatter the Pecorino cheese on top and bake for 30-34 minutes or until golden brown
20!. Leave to stand for 10-15 minutes before cutting into portions
21!. Garnish with fresh oregano and serve with a delicious garden salad!Www@FoodAQ@Com
Ingredients:
* 500g shredded left over chicken - or chicken fillet breasts cooked & shredded
* 500g roasted vegetables
* cheese sauce-80g butter
* 150ml cake flour
* 1 litre milk
* salt & black pepper to taste
* 250ml grated cheddar cheese
* 100ml pecorino cheese grated
* 250g lasagne sheets
* sprigs of fresh oregano to garnish
* 30ml olive oil
* 1 onion, chopped
* 1 garlic clove chopped
* 30ml tomato paste
* 20ml fresh parsley
* 20 ml fresh basil
* 30ml chutney
* 80ml chicken stock
Directions:
1!. Heat oil in pan over medium heat and saute the onion and garlic
2!. Add the herbs, chutney, stock, tomato paste, salt & pepper and simmer for about 5 minutes
3!. Add the cooked shredded chicken and vegetables and heat through
4!. Preheat oven to 180degrees celsius
5!. Grease a rectangular ovenproof dish
6!. Prepare your cheese sauce:
7!. Heat the butter in a saucepan over a medium heat
8!. Add the flour and stir-fry for 1 minute
9!. Gradually add the milk while stirring continuously
10!. Simmer for 2 minutes until the sauce thickens
11!. Remove from heat
12!. Season with salt&pepper and stir in the cheddar cheese
13!. Layering:
14!. Pour a thin layer of cheese sauce in the bottom of the prepared dish
15!. Arrange a layer of lasagne sheets on the sauce
16!. Spoon half the chicken mixture on top
17!. Repeat layers of cheese sauce, lasagne sheets and chicken mixture once more
18!. Finish with a layer of lasagne sheets and spoon the remaining cheese sauce on top
19!. Scatter the Pecorino cheese on top and bake for 30-34 minutes or until golden brown
20!. Leave to stand for 10-15 minutes before cutting into portions
21!. Garnish with fresh oregano and serve with a delicious garden salad!Www@FoodAQ@Com
I believe in keeping it simple!. Place boneless skinless chicken breast in a non stick pan, brown on medium heat, add a few tablespoons of water, cover and let simmer for about 20 minutes!. Steam vegetables in another pan, sprinkle a little parmesan on the vegetables when they are the desired tenderness!. Kids usually love the cheese, adults love the low fat meal!. Add a little steamed red potato if you wish!.Www@FoodAQ@Com
I have a really tasty recipe for chicken pot pie!.
Take out pre made pie crust! Bowl water, add 2 cloves garlic, 3 bay leaves, a pinch of whole pepper corns and poultry seasoning!.
If she doesn't like some of the ingrediants take um out
Cook a chicken breast or two in the water, take out when done!. slice and dice! Mix in a can of creamy soup with some milk!. Find a frozen mix of veggie's that you guys like!. Then bowl them in some water, and add to them to the chicken and soup mixture!. Flatten your premade pie crusts, put in a large oven safe pan or do this: cut each pie crust into 4 even shapes!. Place one of the shapes on a baking sheet, then stick a few scoups of the chicken mixture on there, top with the other shape of the pie crust!. Crimp with a fork, put slots on the top and bake in a 350 degree oven for 30-40 min!. or until golden brown!
Hope you like it! Sorry if it has spelling mistakes, I am only 12 and yes I came up with this by myself!. It takes about an hour all together, but it is super yummy and really easy, too!Www@FoodAQ@Com
Take out pre made pie crust! Bowl water, add 2 cloves garlic, 3 bay leaves, a pinch of whole pepper corns and poultry seasoning!.
If she doesn't like some of the ingrediants take um out
Cook a chicken breast or two in the water, take out when done!. slice and dice! Mix in a can of creamy soup with some milk!. Find a frozen mix of veggie's that you guys like!. Then bowl them in some water, and add to them to the chicken and soup mixture!. Flatten your premade pie crusts, put in a large oven safe pan or do this: cut each pie crust into 4 even shapes!. Place one of the shapes on a baking sheet, then stick a few scoups of the chicken mixture on there, top with the other shape of the pie crust!. Crimp with a fork, put slots on the top and bake in a 350 degree oven for 30-40 min!. or until golden brown!
Hope you like it! Sorry if it has spelling mistakes, I am only 12 and yes I came up with this by myself!. It takes about an hour all together, but it is super yummy and really easy, too!Www@FoodAQ@Com
Pasta with chicken
1 pkg!. of fresh linguine noodles
1lb!. chicken
Sun-dried tomatoes- chopped
Capers (drained)
Fresh Basil/or dried
Mushrooms-chopped
Fresh Parmesan cheese
Balsamic Vinegar
Garlic & Herb seasonings
Butter
Extra Virgin Olive Oil
Sea salt & black pepper to taste
Parsemen Cheese
1!. Pre-heat oven to 350!.
2!. Let the chicken brown on both sides in a cast iron pan with olive oil, Tablespoon of butter, and Garlic & Herb Seasoning!.
3!. Add balsamic vinegar, and place in oven for about 20-30 minutes!.
4!. While baking, chop mushrooms, basil, and sun dried tomatoes, and shred cheese!.
5!. Sauté mushrooms in butter and salt and pepper!.
6!. Set aside!.
7!. When chicken is done, cut into pieces and boil noodles!.
8!. Drain water when the noodles are done!. ( Leave the noodles in the pot)
9!. Add olive oil, salt and pepper!. Mix well!.
10!. Then add the mushrooms, basil, chicken, sun dried tomatoes, and capers to the noodles!.
11!. Combine well!.
12!. Serve warm with dipping spices and French bread!.
Pizza
1 pre-done pizza dough
1 ball of mozzarella
Package of pre-shredded mozzarella
1 bottle of pizza sauce
Bell peppers-chopped
Green onions-chopped
Sun-dried tomatoes-chopped
Pepperoni- sliced
Chicken-chopped
Broccoli- chopped
Mushrooms- sliced/chopped
Banana peppers
Fresh/dried basil
Basil pesto
Red pepper flakes
1!. Pre-heat oven to 350!.
2!. Place dough on a pre-greased (a bit of olive oil) cookie sheet!.
3!. Spread evenly!.
4!. Top with a little drizzle of olive oil!.
5!. Poke holes and place in oven!.
6!. While in oven, chopped the meats, vegetables, cheeses!.
7!. Bake for about 6 -7 minutes or until lightly browned!.
8!. Place fresh ingredients as desire!.
9!. Place back into the oven for about 10-15 minutes!.
Dessert:Original Nestlé Toll House
Chocolate Chip Cookies
2 ? cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter- softened
? cup granulated sugar
? cup packed brown sugar
1 teaspoon vanilla
2 large eggs
2 cups Nestlé Semi-Sweet Chocolate morsels
1 cup chopped nuts
1!. Pre-heat oven 350 F
2!. Combine flour, baking soda, and salt into a small bowl!. Beat butter, granulated sugar, and vanilla in large mixer bowl until creamy!.
3!. Add eggs (one at a time) beating well after each addition!. Gradually beat flour mixture !.Stir in morsels and nuts!. Drop by tablespoon onto ungreased baking sheets!.
4!. Bake for 9 to 11 minutes or until golden brown Cool on baking sheets for 2 minutes; remove to wire racks to cool completely!.Www@FoodAQ@Com
1 pkg!. of fresh linguine noodles
1lb!. chicken
Sun-dried tomatoes- chopped
Capers (drained)
Fresh Basil/or dried
Mushrooms-chopped
Fresh Parmesan cheese
Balsamic Vinegar
Garlic & Herb seasonings
Butter
Extra Virgin Olive Oil
Sea salt & black pepper to taste
Parsemen Cheese
1!. Pre-heat oven to 350!.
2!. Let the chicken brown on both sides in a cast iron pan with olive oil, Tablespoon of butter, and Garlic & Herb Seasoning!.
3!. Add balsamic vinegar, and place in oven for about 20-30 minutes!.
4!. While baking, chop mushrooms, basil, and sun dried tomatoes, and shred cheese!.
5!. Sauté mushrooms in butter and salt and pepper!.
6!. Set aside!.
7!. When chicken is done, cut into pieces and boil noodles!.
8!. Drain water when the noodles are done!. ( Leave the noodles in the pot)
9!. Add olive oil, salt and pepper!. Mix well!.
10!. Then add the mushrooms, basil, chicken, sun dried tomatoes, and capers to the noodles!.
11!. Combine well!.
12!. Serve warm with dipping spices and French bread!.
Pizza
1 pre-done pizza dough
1 ball of mozzarella
Package of pre-shredded mozzarella
1 bottle of pizza sauce
Bell peppers-chopped
Green onions-chopped
Sun-dried tomatoes-chopped
Pepperoni- sliced
Chicken-chopped
Broccoli- chopped
Mushrooms- sliced/chopped
Banana peppers
Fresh/dried basil
Basil pesto
Red pepper flakes
1!. Pre-heat oven to 350!.
2!. Place dough on a pre-greased (a bit of olive oil) cookie sheet!.
3!. Spread evenly!.
4!. Top with a little drizzle of olive oil!.
5!. Poke holes and place in oven!.
6!. While in oven, chopped the meats, vegetables, cheeses!.
7!. Bake for about 6 -7 minutes or until lightly browned!.
8!. Place fresh ingredients as desire!.
9!. Place back into the oven for about 10-15 minutes!.
Dessert:Original Nestlé Toll House
Chocolate Chip Cookies
2 ? cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter- softened
? cup granulated sugar
? cup packed brown sugar
1 teaspoon vanilla
2 large eggs
2 cups Nestlé Semi-Sweet Chocolate morsels
1 cup chopped nuts
1!. Pre-heat oven 350 F
2!. Combine flour, baking soda, and salt into a small bowl!. Beat butter, granulated sugar, and vanilla in large mixer bowl until creamy!.
3!. Add eggs (one at a time) beating well after each addition!. Gradually beat flour mixture !.Stir in morsels and nuts!. Drop by tablespoon onto ungreased baking sheets!.
4!. Bake for 9 to 11 minutes or until golden brown Cool on baking sheets for 2 minutes; remove to wire racks to cool completely!.Www@FoodAQ@Com
i don't have any recipes for you, but i do have a piece of advice i wish someone had give me a few years ago!. i use to have the same exact problem, and i would cook special food for my kid almost every day, and i end up with a 5 year old kid who wouldn't eat nothing that she didn't like!. kids need to eat everything, even if is not "kid friendly"!. now that doesn't mean you are going to make stuffed jalapenos and expect the kid to eat that, but believe me, u'll be happy later when ur kid is open to try new things without making a huge deal out of it!.Www@FoodAQ@Com
As a mom of 2, I can tell you now that you are on the right track to NOT prepare 2 meals! Let her pick and choose from what you have, and offer it all to her on her plate or high chair tray!.
Chicken or Beef Fajitas (if she can't bite them, cut the meat into bites for her!.!.!. onions, too!)
Salisbury Steak and Noodles w/ Gravy
HB patty w/ Cheese or on a Bun
Any pasta or salad dish you have, she can have
assortment of fresh fruits
baked potato, cubed up
rice (help her hold it on the spoon w/ some gravy)Www@FoodAQ@Com
Chicken or Beef Fajitas (if she can't bite them, cut the meat into bites for her!.!.!. onions, too!)
Salisbury Steak and Noodles w/ Gravy
HB patty w/ Cheese or on a Bun
Any pasta or salad dish you have, she can have
assortment of fresh fruits
baked potato, cubed up
rice (help her hold it on the spoon w/ some gravy)Www@FoodAQ@Com
Most kids like small, finger foods, like those cocktail wieners, food on a stick (skewers) peeled shrimp and soft fried oysters!. Sandwiches cut into fourths, and tacos!. You can even find mini-buns in the bread section of the supermarket and make mini-hamburgers!. For fruits, make her a dessert-dip for her to dip the fruit sections in!. Kids like to get messy!. lol If you make it fun for yourself and for her too, she'll be more likely to sample what you prepare!. And remember, kids don't eat a whole lot of food at a meal anyway!.!.!. they like to snack all thru the day, which is healthy, according to dietitianss!.Www@FoodAQ@Com
anything goes good in a tortilla! throw some lettuce, ranch or mayo, and some sliced up chicken breast or breaded tenders, hot or cold and wrap 'em up! If she loves her veggies, throw some slices of green peppers in, or tomatoes, zucchini!. Try it with just lunch meats and different sauces like bbq or dijon too, mix it all up!. If you let her help to make it, she may get more interested in eating it too!Www@FoodAQ@Com
what does she like to eat!?Www@FoodAQ@Com
Bread Pizza!.
Cut a circle in 6 slices toast bread!. (use a pastry cutter, or a large glass)
Place on a baking tray and toast under the grill (broiler) until golden!.
Sprinkle with grated cheese, and spoon on some spaghetti!.
Add cherry tomatoes, (halved) salami (chopped) capsicums (diced) pineapple (diced)!.
Return to oven for 3-4 minutes until heated
==
CHEESE-STUFFED CHICKEN BREASTS
2/3 c!. ricotta cheese
1/2 c!. shredded Mozzarella cheese
1/2 c!. shredded Provolone cheese
1/4 c!. grated Parmesan cheese
1/4 c!. snipped parsley
2 tbsp!. fine dry bread crumbs
3 whole chicken breasts, about 3 lb!.
2 tbsp!. butter, melted
In a medium bowl combine ricotta, Mozzarella, Provolone, Parmesan, parsley and crumbs!. Rinse and pat chicken breasts dry!. Bone breasts without removing skin; halve breasts carefully!. Separate skin from flesh of each breast, leaving one side attached!. Spoon cheese mixture between skin and flesh of each breast!. Tuck skin edges under the breast; secure with wooden picks!. Place breasts, skin side up, in a shallow baking dish; brush with melted butter!. Bake, uncovered, at 350 degrees for 40-45 minutes, basting occasionally with juices
==
SPINACH DIP
1 (10 oz!.) pkg!. frozen chopped spinach, cooked & drained
2 sm!. thin scallions, chopped fine
2 lg!. eggs, hard cooked & chopped fine
1/3 c!. mayonnaise
1/3 c!. sour cream
2 scant tbsp!. fresh lemon juice
1 tbsp!. Dijon mustard
1/2 tsp!. Tabasco sauce
Dip size Fritos or tortilla chips
Mix mayonnaise, sour cream, lemon juice, mustard and Tabasco in medium bowl until smooth!. Stir in spinach, scallions and eggs!. Cover tightly and chill several hours!. Serve with dip-size Fritos or tortilla chips!. Yield: 2 cups!.
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Here's my no fail, always asked-for nacho dip!. When it's heated through, put it on warm or low, or unplug for a short time if it's too hot!. Everyone raves about this:
1 1/2 pounds ground beef, browned
1 can cream mushroom soup
1/4 cup butter
2 lb Velveeta, cubed
2 cups Pace Chunky Salsa, (medium is our favorite, mild or hot if you like)
3 Tbsp Chili Powder
Put all into crock pot!. Cook on low 1-1 1/2 hours, stirring occasionally!. Serve with tortilla chips!. Yummy!
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Sweet, Hot, and Sour Meatballs
24 servings (48 meatballs)
Prep: 20 minutes
Bake: 30 minutes
Ingredients:
3 eggs
1/2 cup fine dry bread crumbs
1/2 cup finely chopped onion
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound bulk pork sausage
1 pound ground beef
3/4 cup apple jelly
1/3 cup spicy brown mustard
1/3 cup whiskey or apple juice
1-1/2 teaspoon Worcestershire sauce
Few dashes bottled hot pepper sauce
Directions:
1!. In a large bowl combine egg product, bread crumbs, onion, milk, salt, and pepper!. Add sausage and beef; mix well!. Shape into 48 meatballs!. Place meatballs in a shallow baking pan!. Bake, uncovered, in a 375 degree F oven about 30 minutes or until done (160 degree F)!. Remove from oven; drain!.
2!. Meanwhile, in a large saucepan stir together jelly, mustard, whiskey, Worcestershire sauce, and bottled hot pepper sauce!. Heat and stir until jelly melts and mixture bubbles!. Add meatballs, stirring gently to coat!. Cook for 3 to 5 minutes or until sauce thickens slightly and meatballs are coated!. Makes 24 servings (48 meatballs)!.
To Tote: Transfer meatballs and sauce to a serving dish; cover tightly!. Transport in an insulated carrier!.
**************************************!.!.!.Www@FoodAQ@Com
Cut a circle in 6 slices toast bread!. (use a pastry cutter, or a large glass)
Place on a baking tray and toast under the grill (broiler) until golden!.
Sprinkle with grated cheese, and spoon on some spaghetti!.
Add cherry tomatoes, (halved) salami (chopped) capsicums (diced) pineapple (diced)!.
Return to oven for 3-4 minutes until heated
==
CHEESE-STUFFED CHICKEN BREASTS
2/3 c!. ricotta cheese
1/2 c!. shredded Mozzarella cheese
1/2 c!. shredded Provolone cheese
1/4 c!. grated Parmesan cheese
1/4 c!. snipped parsley
2 tbsp!. fine dry bread crumbs
3 whole chicken breasts, about 3 lb!.
2 tbsp!. butter, melted
In a medium bowl combine ricotta, Mozzarella, Provolone, Parmesan, parsley and crumbs!. Rinse and pat chicken breasts dry!. Bone breasts without removing skin; halve breasts carefully!. Separate skin from flesh of each breast, leaving one side attached!. Spoon cheese mixture between skin and flesh of each breast!. Tuck skin edges under the breast; secure with wooden picks!. Place breasts, skin side up, in a shallow baking dish; brush with melted butter!. Bake, uncovered, at 350 degrees for 40-45 minutes, basting occasionally with juices
==
SPINACH DIP
1 (10 oz!.) pkg!. frozen chopped spinach, cooked & drained
2 sm!. thin scallions, chopped fine
2 lg!. eggs, hard cooked & chopped fine
1/3 c!. mayonnaise
1/3 c!. sour cream
2 scant tbsp!. fresh lemon juice
1 tbsp!. Dijon mustard
1/2 tsp!. Tabasco sauce
Dip size Fritos or tortilla chips
Mix mayonnaise, sour cream, lemon juice, mustard and Tabasco in medium bowl until smooth!. Stir in spinach, scallions and eggs!. Cover tightly and chill several hours!. Serve with dip-size Fritos or tortilla chips!. Yield: 2 cups!.
----------
Here's my no fail, always asked-for nacho dip!. When it's heated through, put it on warm or low, or unplug for a short time if it's too hot!. Everyone raves about this:
1 1/2 pounds ground beef, browned
1 can cream mushroom soup
1/4 cup butter
2 lb Velveeta, cubed
2 cups Pace Chunky Salsa, (medium is our favorite, mild or hot if you like)
3 Tbsp Chili Powder
Put all into crock pot!. Cook on low 1-1 1/2 hours, stirring occasionally!. Serve with tortilla chips!. Yummy!
===
Sweet, Hot, and Sour Meatballs
24 servings (48 meatballs)
Prep: 20 minutes
Bake: 30 minutes
Ingredients:
3 eggs
1/2 cup fine dry bread crumbs
1/2 cup finely chopped onion
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound bulk pork sausage
1 pound ground beef
3/4 cup apple jelly
1/3 cup spicy brown mustard
1/3 cup whiskey or apple juice
1-1/2 teaspoon Worcestershire sauce
Few dashes bottled hot pepper sauce
Directions:
1!. In a large bowl combine egg product, bread crumbs, onion, milk, salt, and pepper!. Add sausage and beef; mix well!. Shape into 48 meatballs!. Place meatballs in a shallow baking pan!. Bake, uncovered, in a 375 degree F oven about 30 minutes or until done (160 degree F)!. Remove from oven; drain!.
2!. Meanwhile, in a large saucepan stir together jelly, mustard, whiskey, Worcestershire sauce, and bottled hot pepper sauce!. Heat and stir until jelly melts and mixture bubbles!. Add meatballs, stirring gently to coat!. Cook for 3 to 5 minutes or until sauce thickens slightly and meatballs are coated!. Makes 24 servings (48 meatballs)!.
To Tote: Transfer meatballs and sauce to a serving dish; cover tightly!. Transport in an insulated carrier!.
**************************************!.!.!.Www@FoodAQ@Com
Southwest chicken
6 boneless, skinless chicken breasts (about 3lbs)*
2 TB southwest seasoning (any combination of paprika, pepper, cayenne, salt & oregano)
1 10oz can diced maters, with chilies if you prefer
Leftover options
Shred extra meat & roll with shredded lettuce & cheese in a tortilla!. Use leftover beans & rice in your burrito as well or serve on the side!. Add favorite hot sauce & dollop of sour ceram & guacamole to round out this fiesta style meal!.
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Enchilada Chicken
6 boneless, skinless chicken breasts (about 3lbs) *
4 TB chicken enchilada soup mix **
(Make your own from garlic, flour, seasoned salt, chilies (optional), paprika & cumin)
1 C picante sauce / salsa
1 C water
Leftover options
Shred meat, reheat, & roll with shredded lettuce & cheddar cheese in a tortilla!. Add your favorite hot sauce, sour cream & guacamole to round this fiesta style meal out!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Sunday Roast Chicken
6 boneless, skinless chicken breasts (about 3lbs)*
4 TB roast seasoning (try making your own using onion soup mix, salt, pepper, garlic, & beef bouillion) The roast or stew meat requires an extra 4TB of seasoning & using slower cooker option!.
1/2 soup can water
1 can cream of mushroom soup
using chicken as meat option:
190 calories; 40 cal from fat; total fat 4!.5g; cholesterol 70mg; sodium 840 mg; carbohydrates 6g; fiber 0;
sugars 2g; protein 29g
Leftover Options
Slice chicken, pork or roast, reheat & placeon a warm hoagie bun & top with provolone cheese for a quick & hot sandwich!. Broil the sandwich to melt cheese if you like!. Serve with veggies for a well rounded meal!.
Cooking in the crockpot leaves lots of extra juice!.
the next day, cut up your meat, add veggies & serve over rice!
Or when cooking in the crockpot, the next day, cut up your meat, throw in veggies, heat up/cook veggies & serve with biscuits calling it a stew!
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Garlic Lemon Chicken
6 bnless, snless chx breasts (3lbs)***
1TB garlic
1 TB lemon juice
1 14 oz can chx broth
Using chicken::
Per serving; 140 calories; (calories from fat 15); total fat 1!.5g; cholesterol 70mg; sodium 560mg; carbohydrages 2g; fiber <1g; sugars 0; protein 28g!.
Leftover Options
Slice chx or pork & lace on mixed salad greens & top with 1/2 C lemon poppy seed dressing (or try dressing of your choice) for a light & tasty meal
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Garlic Basil Chicken
*6 boneless, skinless chicken breasts (about 3lbs)
1 TB garlic salt / powder
1 TB basil
1 14!.5oz can diced maters
Per serving, using chicken as the meat option
150 calories; 15 cal from fat; total fat 1!.5g; cholesterol 70mg; sodium 370mg; carbohydrates 5g; fiber 1g
sugars 3g; proteing 28g
Leftover options
Shred chicken & blend with prepared pasta, 2 TB olive oil & top with shredded parmesan cheese for a quick pasta dinner! Choose any variety of your fav!. fresh veggies to add into pasta & and for an added flavor boost, sprinkle in additional garlic & basil!.
With extra pork or roast!.!.!.mix the meat, oo & extra seasonings together & stuff into a pita!. Include your choice of fresh veggies & / or sliced cheese
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Lemon Poppy Seed chicken
6 boneless, skinless chx breasts* (about 3lbs)
1 C lemon poppy seed dressing**
Leftover tips:
Slice meat & serve cold over a tossed salad of greens,cashews, sliced apples & pears & some shreddes swiss cheese!. Top with a lil olive oil & squeeze of fresh lemon!.
** lemon poppy seed dressing
1 tsp!. Honey, 1/2 tsp!. Dry mustard, 1/2 tsp!. Paprika
1/4 tsp!. Garlic powder, 1/2 tsp Poppy seeds, Dash Ground Ginger, 1/4 c!. Orange juice, 1/4 c!. Mayonnaise
Combine ingredients in jar, shake well!. This is also excellent over fresh fruit!.
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Hawaiian Chicken
6 boneless skinless chx breasts (about 3lbs)*
4 TB mix of (parsley, bacon bits, dried tomatoes)
1 C pineapple juice
Side choices
rice
sliced pineapple, fresh or canned
Make extra & Make this meal option
Shred meat & blend with mayo, drained diced pineapple & almond slivers for a chx/pork salad!. Serve in croissant or on top of a bed of lettuce!.
Nutritional info (using chx)
180 calories ; 20 cal from fat; total fat 2g; cholesterol 70 mg; sodium 160 mg; carbohydrates 9g; fiber 0g
sugars 6g; protein 30g
[i]
**when I made this recipe I found it very bland!. I can easily see Mexican/fiesta/Spanish rice & pineapple as a side dish to compliment it!.
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Catalina Chicken
6 boneless, skinless chicken breasts * (about 3lbs)
1 -2 C catalina salad dressing (I use Italian dressing, any oil based should work, try raspberry vinegrette, or French, etc, the options are endless)
Leftover options
Slice chicken or pork & serve cold over a salad of romaine lettuce & sunflower seeds!. Top with a dressing of your choice, & sWww@FoodAQ@Com
6 boneless, skinless chicken breasts (about 3lbs)*
2 TB southwest seasoning (any combination of paprika, pepper, cayenne, salt & oregano)
1 10oz can diced maters, with chilies if you prefer
Leftover options
Shred extra meat & roll with shredded lettuce & cheese in a tortilla!. Use leftover beans & rice in your burrito as well or serve on the side!. Add favorite hot sauce & dollop of sour ceram & guacamole to round out this fiesta style meal!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Enchilada Chicken
6 boneless, skinless chicken breasts (about 3lbs) *
4 TB chicken enchilada soup mix **
(Make your own from garlic, flour, seasoned salt, chilies (optional), paprika & cumin)
1 C picante sauce / salsa
1 C water
Leftover options
Shred meat, reheat, & roll with shredded lettuce & cheddar cheese in a tortilla!. Add your favorite hot sauce, sour cream & guacamole to round this fiesta style meal out!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Sunday Roast Chicken
6 boneless, skinless chicken breasts (about 3lbs)*
4 TB roast seasoning (try making your own using onion soup mix, salt, pepper, garlic, & beef bouillion) The roast or stew meat requires an extra 4TB of seasoning & using slower cooker option!.
1/2 soup can water
1 can cream of mushroom soup
using chicken as meat option:
190 calories; 40 cal from fat; total fat 4!.5g; cholesterol 70mg; sodium 840 mg; carbohydrates 6g; fiber 0;
sugars 2g; protein 29g
Leftover Options
Slice chicken, pork or roast, reheat & placeon a warm hoagie bun & top with provolone cheese for a quick & hot sandwich!. Broil the sandwich to melt cheese if you like!. Serve with veggies for a well rounded meal!.
Cooking in the crockpot leaves lots of extra juice!.
the next day, cut up your meat, add veggies & serve over rice!
Or when cooking in the crockpot, the next day, cut up your meat, throw in veggies, heat up/cook veggies & serve with biscuits calling it a stew!
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Garlic Lemon Chicken
6 bnless, snless chx breasts (3lbs)***
1TB garlic
1 TB lemon juice
1 14 oz can chx broth
Using chicken::
Per serving; 140 calories; (calories from fat 15); total fat 1!.5g; cholesterol 70mg; sodium 560mg; carbohydrages 2g; fiber <1g; sugars 0; protein 28g!.
Leftover Options
Slice chx or pork & lace on mixed salad greens & top with 1/2 C lemon poppy seed dressing (or try dressing of your choice) for a light & tasty meal
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Garlic Basil Chicken
*6 boneless, skinless chicken breasts (about 3lbs)
1 TB garlic salt / powder
1 TB basil
1 14!.5oz can diced maters
Per serving, using chicken as the meat option
150 calories; 15 cal from fat; total fat 1!.5g; cholesterol 70mg; sodium 370mg; carbohydrates 5g; fiber 1g
sugars 3g; proteing 28g
Leftover options
Shred chicken & blend with prepared pasta, 2 TB olive oil & top with shredded parmesan cheese for a quick pasta dinner! Choose any variety of your fav!. fresh veggies to add into pasta & and for an added flavor boost, sprinkle in additional garlic & basil!.
With extra pork or roast!.!.!.mix the meat, oo & extra seasonings together & stuff into a pita!. Include your choice of fresh veggies & / or sliced cheese
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Lemon Poppy Seed chicken
6 boneless, skinless chx breasts* (about 3lbs)
1 C lemon poppy seed dressing**
Leftover tips:
Slice meat & serve cold over a tossed salad of greens,cashews, sliced apples & pears & some shreddes swiss cheese!. Top with a lil olive oil & squeeze of fresh lemon!.
** lemon poppy seed dressing
1 tsp!. Honey, 1/2 tsp!. Dry mustard, 1/2 tsp!. Paprika
1/4 tsp!. Garlic powder, 1/2 tsp Poppy seeds, Dash Ground Ginger, 1/4 c!. Orange juice, 1/4 c!. Mayonnaise
Combine ingredients in jar, shake well!. This is also excellent over fresh fruit!.
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Hawaiian Chicken
6 boneless skinless chx breasts (about 3lbs)*
4 TB mix of (parsley, bacon bits, dried tomatoes)
1 C pineapple juice
Side choices
rice
sliced pineapple, fresh or canned
Make extra & Make this meal option
Shred meat & blend with mayo, drained diced pineapple & almond slivers for a chx/pork salad!. Serve in croissant or on top of a bed of lettuce!.
Nutritional info (using chx)
180 calories ; 20 cal from fat; total fat 2g; cholesterol 70 mg; sodium 160 mg; carbohydrates 9g; fiber 0g
sugars 6g; protein 30g
[i]
**when I made this recipe I found it very bland!. I can easily see Mexican/fiesta/Spanish rice & pineapple as a side dish to compliment it!.
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Catalina Chicken
6 boneless, skinless chicken breasts * (about 3lbs)
1 -2 C catalina salad dressing (I use Italian dressing, any oil based should work, try raspberry vinegrette, or French, etc, the options are endless)
Leftover options
Slice chicken or pork & serve cold over a salad of romaine lettuce & sunflower seeds!. Top with a dressing of your choice, & sWww@FoodAQ@Com