Salsa Chicken

Salsa Chicken - slow cooker recipe (Tekoa Garrett)

I sliced 3 boneless, skinless Chicken Breasts into 3 or 4 pieces, spread them out in the slow cooker, added a splash low sodium Chicken Broth and covered it with 4 oz low sodium, all natural Chipotle Salsa, then cooked it on LOW for about 3 hours, until the chicken was cooked and tender.

I shredded the chicken and added 1 can of no-sodium Black Beans (drained and rinsed) plus 1 tsp Smoked Paprika and 1 tsp Fiesta Lime Mrs Dash.

This Salsa Chicken is great to serve with Quinoa and Steamed Veggies, in a low-carb whole grain Tortilla with Baby Spinach, or cold on a large Spinach Salad.

Sweet-Sour Zucchini Salad

Sweet-Sour Zucchini Salad
Grace (TigMode)

*  1/2 cup cider or white wine vinegar
*  4-1/2 teaspoons dried minced onion
*  7 small zucchini, thinly sliced
*  1/2 cup chopped celery
*  1/4 cup chopped green pepper
*  1/4 cup chopped sweet red pepper
Dressing:
*  3/4 cup sugar
*  2/3 cup cider vinegar
*  1/3 cup vegetable oil
*  1 teaspoon salt
*  1 teaspoon pepper

In a large bowl, combine vinegar and onion. Add zucchini, celery and peppers. In a jar with a tight fitting lid, combine dressing ingredients; shake well. Pour over vegetables and stir gently. Cover and refrigerate for 8 hours or overnight. 

Easy Crockpot White Bean Chicken Chili

48 oz jar Randall great northern beans

16 oz jar salsa (I use medium when I use all pepper jack cheese or hot with pepper/Monterey jack combo) can substitue can of tomatoes with basil and oregano

8 oz pepper jack cheese, shredded

4 oz Monterey jack cheese, shredded (or *more* pepper jack instead if you want it hotter)

1 rotisserie chicken, shredded or 3-4 cups cooked chicken, shredded 

Just to clarify -  I use about 12 oz cheese total.

Put everything in a crock pot, mix and cook for 3-4 hours on high or 6-8 hours on low.

Eat quickly while keeping everyone else away from it because it is so damn good.

Orange Chicken

Yummy!!! We served w/ rice & garlic green beans. I made some wraps w/ the leftovers using the chicken, rice, shredded lettuce, & chow mien noodles. They were really good too. Will make again. Thanks OP!


Orange Chicken
Cindy J from Mom's Recipe Collection/ Susan Harder

2 lbs chicken,cut in cubes
1/2 c flour
1 tsp garlic powder
1/2 tsp pepper
2 tbsp butter

1 1/2 c water
1/4 c + 2 tbsp fresh orange juice
1/3 c rice vinegar
2 1/2 tbsp soy sauce
1 tbsp orange zest
3/4 c br sugar
1/2 tsp finely minced ginger
1 tsp minced garlic
3 tbsp cornstarch
1/4 c water

Heat oven to *350. Melt butter and put into baking pan. Put chicken,flour,garlic powder and pepper in a plastic bag and shake. Put chicken in a single layer in pan and bake for 30 min. In a saucepan combine water,vinegar,soy sauce,juice and rind. Stir over med heat,add sugar,ginger and garlic. Bring to a boil,then add cornstarch mixed with water. Boil to thicken. Pour over chicken and bake another 1/2 hr basting every now and then. Serve over rice and sprinkle with green onion.

Zucchini Pie

Zucchini Pie (Carolyn Eber)

1 c. peeled cooked zucchini well drained, mashed and cooled to lukewarm. 1c. sugar 1 c. evaporated milk 1 1/2 T. oleo 3 T. flour 1 egg, slightly beaten 1 tsp. vanilla

I put this all in a blender and mix well. pour into an unbaked pie shell. Sprinkle with nutmeg. Bake 400° for 10 min. then reduce heat to 375° for 30 to 40 min. can be baked and frozen.

Pesto Cream Sauce with Shrimp and Linguine

Pesto Cream Sauce with Shrimp & Linguine

http://allrecipes.com/recipe/pesto-cream-sauce/detail.aspx?event8=1&prop24=SR_Title&e11=shrimp%20and%20pesto&e8=Quick%20Search&event10=1&e7=Home%20Page

• 1 (16 ounce) package of linguine pasta
• 2 tablespoons olive oil
• 1 small onion, chopped
• 8 cloves garlic, sliced
• 1/2 cup butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1 pinch salt
• 1 pinch pepper
• 1 1/2 cups grated Romano cheese
• 1 cup prepared basil pesto
• 1 pound cooked shrimp, peeled and deveined
• 20 mushrooms, chopped
• 3 roma (plum) tomato, diced

 

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat olive oil in a large skillet over medium heat. Saute onion until tender and translucent. Stir in garlic and butter, and saute until garlic is soft and fragrant, about 1 minute. Dissolve flour in milk, then stir in. Season with salt and pepper, and simmer 4 minutes, stirring constantly. Add cheese, and stir until melted. Stir in pesto. Add shrimp, mushrooms and tomatoes. Cook 4 minutes, or until heated through. Toss with pasta until evenly coated.

Orzo with Roasted Vegetables

Orzo with Roasted Vegetables

Katie (Katiedid) from Barefoot Contessa

1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil

1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta

For the dressing:

1/3 cup freshly squeezed lemon juice
1/3 cup good olive oil

1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

To assemble:
4 scallions, minced (white and green parts)
1/4 cup pignolis (pine nuts), toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into julienne

Preheat the oven to 425 degrees F.

Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

Katie's Notes: I used 1 bunch of asparagus instead of the eggplant and then added some leftover roasted cauliflower, green beans and chicken as well. I used about 6 small red, orange and yellow peppers, extra garlic, reduced the oil for roasting to about 2 T. In the dressing I reduced the olive oil to just under 1/4 c. I used 4 oz of garlic and herb crumbled feta and skipped the pine nuts. I used a tri-color orzo (sundried tomato, spinach and plain).

Rustica

Rustica - So this is just your basic pasta dish jazzed up a bit.  My kids loved it!  The recipe is written for one serving so I cooked a whole box of rotini and then did about 3 cloves of garlic and a giant handful of parsley that I chopped.  I think this would be good with whole wheat pasta as well.

Rustica  Amy - amylz
All Recipes Yields: 1 servings

3/4 cup rotini pasta
1 clove garlic, minced
2 teaspoons olive oil
2 tablespoons chopped fresh  parsley
salt and ground black pepper to taste
1/4 cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil; add the rotini and cook until al dente, 8 to 10 minutes; drain. Heat the oil in a skillet over medium heat. Cook the garlic in the hot oil until it begins to brown, 3 to 5 minutes; stir in the parsley and cook another 30 seconds; remove from heat immediately and spoon over the drained pasta; season with salt and pepper. Top with Parmesan cheese. 

Tomato and Fresh Mozzarella Salad

Tomato and Fresh Mozzarella Salad~*~Sandy~*~

4 cups (1 1/4 lb) cherry or grape tomatoes, cut in half
8 oz small balls fresh mozzarella cheese (bocconcini), drained and cut in half
1/2 cup loosely packed fresh basil leaves, rinsed and torn in pieces
2 T extra virgin olive oil
coarse sea salt
splash balsamic vinegar

Combine tomatoes, cheese, and basil. Drizzle with olive oil, sprinkle lightly with salt and add a splash of balsamic vinegar. Combine gently.

Calories: 137, fat: 11g, fiber 1.2g 

Grilled Garlic Zucchini Parmesan

Grilled Garlic Zucchini Parmesan
mom2brs via allrecipes

Ingredients
3 zucchini
3 tbsp butter, softened
2 cloves of garlic, minced
1 tbsp chopped, fresh parsley
1/2 c freshly grated Parmesan cheese

Directions:
Preheat grill for medium high heat & lightly oil the grate
Cut the zucchini in half crosswise then slice each half into 3 pieces(making 6 total pieces per zucchini)
Mix butter, garlic and parsley and drizzle over the zucchini. 
Top 1 side of the zucchini with the grated cheese
Place the pieces, cheese side up, on the grill (crosswise to prevent them from falling through the grate)
Grill the zucchini until the cheese has melted and it's cooked through, about 8 minutes. 

Summer Vegetable Macaroni and Cheese

Summer Vegetable Macaroni and Cheese
HeatherAReed via The Complete Southern Cookbook

Ingredients

• 1 (8-ounce) package elbow macaroni

Veggies:

• 1 tablespoon vegetable oil
• 1 tablespoon unsalted butter
• 1 cup chopped fresh broccoli
• 1 cup chopped yellow squash
• 1/2 cup chopped carrots
• 1 small red onion, peeled and chopped
• 1 red bell pepper, seeded and chopped
• 2 garlic cloves, minced

Cheese sauce:

• 2 eggs, lightly beaten
• 1 (12-ounce) can evaporated milk
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/8 teaspoon cayenne pepper OR a splash of hot sauce
• 1 1/2 cups extra-sharp Cheddar, grated
• 1/2 cup Monterey Jack cheese, grated
• 1/2 cup part-skim ricotta cheese

Toppings:

• 3 Roma tomatoes, sliced
• 2 tablespoons dry seasoned breadcrumbs
• 1/4 cup shredded Parmesan cheese

Directions

1. Cook the macaroni according to the package directions. Drain, cover, and set aside.
2. Preheat the oven to 350 degrees F. Lightly grease a 9 x 13-inch baking dish, and set aside.
3. Place a Dutch oven over medium heat, and add the oil and butter.
4. When the butter is melted, add the broccoli, squash, carrots, onion, pepper, and garlic. Sauté for 4 to 5 minutes, until the vegetables are tender.
5. Remove the vegetables from the heat, and stir in the macaroni. Set aside.
6. To make the sauce: Whisk together the eggs, milk, mustard, salt, pepper, and cayenne. Pour over the macaroni mixture, and add the Cheddar, Monterey Jack, and ricotta. Gently stir to evenly coat. Taste and adjust seasonings, if necessary.
7. Transfer mixture to the prepared baking dish.
8. Top with the tomatoes.
9. Sprinkle the breadcrumbs and Parmesan over the top.
10. Bake for 15 to 20 minutes, or until golden brown. Let stand 5 minutes before serving warm.

Recipe makes 8 servings.

Zucchini Bites

OP was irelandtwins

I made these zucchini bites/tots that were posted on the wfd thread Tuesday. These were super easy and tasty. I think I'll cut back on the salt that I used next time and all I had was grated parm and some mozzarella. I think they would be good with a cheddar or even a little pepper jack. My little man (22 mos) LOVED these and ate like 5 of them. Good way to use up zucchini and get kids to eat veggies!

Zucchini Bites

Recipe adapted: The Naptime Chef

yields: 12 mini muffins

1 cups zucchini, grated
1 egg
1/4 yellow onion, diced
1/4 cup cheese (cheddar or Parmesan work the best)
1/4 cup bread crumbs - I used Italian style
Salt and Pepper

1. Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.
2. Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach; if you skip this part, the middle of the zucchini tots will be really soggy while the outside gets crispy and no one wants that.
3. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.
4. Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.