Ingredients:
1 lb chicken (cooked and cubed or shredded)
1 pkg Uncle Ben's slow cook 23 herb and spices long grain and wild rice
1/3 cup Ranch dressing
tortillas
shredded mozzarella cheese
lettuce
Directions:
Cook the wild rice according to package directions. Add the chicken and ranch dressing to the rice. Mix. Serve rice in tortilla with lettuce and cheese and wrap it up.
Showing posts with label 30 Minutes or Less. Show all posts
Showing posts with label 30 Minutes or Less. Show all posts
Tuesday, March 30, 2010
Tuesday, February 9, 2010
Homemade Cranberry Sauce
This is from Ocean Spray's website. I think it's way better than canned because it doesn't come out in a big clump.
Ingredients:
1 cup granulated sugar
1 cup water
1 (12-ounce) package Ocean Spray® Fresh or Frozen Cranberries, rinsed and drained
Directions:
1. Combine water and sugar in a medium saucepan.
2. Bring to boil; add cranberries, return to boil.
3. Reduce heat and boil gently for 10 minutes, stirring occasionally.
4. Cover and cool completely at room temperature.
5. Refrigerate until serving time. (Or serve at room temp, if preferred.)
Ingredients:
1 cup granulated sugar
1 cup water
1 (12-ounce) package Ocean Spray® Fresh or Frozen Cranberries, rinsed and drained
Directions:
1. Combine water and sugar in a medium saucepan.
2. Bring to boil; add cranberries, return to boil.
3. Reduce heat and boil gently for 10 minutes, stirring occasionally.
4. Cover and cool completely at room temperature.
5. Refrigerate until serving time. (Or serve at room temp, if preferred.)
Tuesday, February 2, 2010
Yummy Honey Butter
I could eat good bread/rolls and honey butter all day long. Seriously. There's enough nutrients in that, right? If I could only pick one dessert to have for the rest of my life, I'm pretty sure that would be it. PS: This is a Natalie original. Although, I'm sure there's someone out there who has made a similar version. TIPS: Prepare ahead. The butter has to come to room temperature in order to mix it; DON'T melt it in the microwave. If you soften it that way, be REALLY careful. It's much better to just let it sit out for an hour or two. Also, you can spray the measuring cup with Pam before putting the honey in so it slides out a lot easier. You could probably make a bunch and freeze some, if desired.
Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter
1/4 cup (1/2 stick) salted butter
1/4 cup honey
1/2 tea. vanilla
Directions:
1. Put all butter, honey, and vanilla in a bowl.
2. Mix with electric beaters for 2 to 3 minutes, until well mixed.
3. Put in desired container/s or on parchment paper (to roll or make into blocks).
4. Refrigerate at least 30 minutes.
5. Keep refrigerated when not in use.
Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter
1/4 cup (1/2 stick) salted butter
1/4 cup honey
1/2 tea. vanilla
Directions:
1. Put all butter, honey, and vanilla in a bowl.
2. Mix with electric beaters for 2 to 3 minutes, until well mixed.
3. Put in desired container/s or on parchment paper (to roll or make into blocks).
4. Refrigerate at least 30 minutes.
5. Keep refrigerated when not in use.
Easy Chicken Noodle Soup
This is a slight modification of a recipe from Allrecipes.com. You could probably cook the noodles in the pot, but I ran out of room since I doubled the recipe. I just added them at the end, which worked for me. I also used whole-wheat egg noodles and I thought they worked great. Additionally, I added a little bit more carrots and celery than called for because, why not, right? Apparently the soup freezes well if you don't add the noodles in, but I can't vouch for that.
Ingredients:
1 T. butter
1/2 cup chopped onion
2 cloves minced garlic
1/2 cup chopped celery
1 cup sliced carrots
1/2 tea dried basil
1/2 tea dried oregano
4 (14 ounce) cans chicken broth
1 (14 ounce) can vegetable broth
1/2 pound chicken, cooked and chopped or shredded
1 1/2 cups egg noodles
Directions:
1. In a large pot over medium heat, melt butter.
2. Cook onion and garlic about 2 minutes.
3. Add celery and carrots and cook about 3 minutes.
4. Add basil and oregano and stir.
5. Pour in chicken and vegtable broths and stir.
6. Add chicken and stir.
7. Bring to a boil.
8. Reduce heat and simmer for 20 minutes.
9. Mix in noodles and serve.
Ingredients:
1 T. butter
1/2 cup chopped onion
2 cloves minced garlic
1/2 cup chopped celery
1 cup sliced carrots
1/2 tea dried basil
1/2 tea dried oregano
4 (14 ounce) cans chicken broth
1 (14 ounce) can vegetable broth
1/2 pound chicken, cooked and chopped or shredded
1 1/2 cups egg noodles
Directions:
1. In a large pot over medium heat, melt butter.
2. Cook onion and garlic about 2 minutes.
3. Add celery and carrots and cook about 3 minutes.
4. Add basil and oregano and stir.
5. Pour in chicken and vegtable broths and stir.
6. Add chicken and stir.
7. Bring to a boil.
8. Reduce heat and simmer for 20 minutes.
9. Mix in noodles and serve.
Tuesday, January 26, 2010
Chicken Enchilada Pasta
Originally from My Kitchen Cafe. I used whole-wheat pasta and omitted the chilies because I could only find medium green enchilada sauce instead of mild. It worked great! You can garnish with extra sour cream, cheese, diced tomatoes, green onions, or crushed tortilla chips. I didn't try any of these and still thought it was really good. Can't really go wrong with lots of sour cream and cheese!
Ingredients:
2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) can green chili enchilada sauce
2/3 cup red enchilada sauce
1 can large black olives, cut into slices
1 cup sour cream
1 1/2 cups shredded cheese
16-20 oz. penne pasta (Depending on how "saucy" you want the pasta)
Directions:
1. Bring a large pot of water to a boil.
2. Cook the pasta until tender.
3. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion.
4. Cook for 2-3 minutes until onion is translucent.
5. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender.
6. Add the cooked chicken, green chilies, spices, enchilada sauces and olives.
7. Let the sauce simmer for about 8-10 minutes.
8. Add the sour cream and cheese and heat through, until the cheese is melted (but don't boil!).
9. Pour the sauce over the hot pasta.
Ingredients:
2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) can green chili enchilada sauce
2/3 cup red enchilada sauce
1 can large black olives, cut into slices
1 cup sour cream
1 1/2 cups shredded cheese
16-20 oz. penne pasta (Depending on how "saucy" you want the pasta)
Directions:
1. Bring a large pot of water to a boil.
2. Cook the pasta until tender.
3. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion.
4. Cook for 2-3 minutes until onion is translucent.
5. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender.
6. Add the cooked chicken, green chilies, spices, enchilada sauces and olives.
7. Let the sauce simmer for about 8-10 minutes.
8. Add the sour cream and cheese and heat through, until the cheese is melted (but don't boil!).
9. Pour the sauce over the hot pasta.
Tuesday, January 19, 2010
Tropical Chicken Sandwiches
I serve these in whole-wheat pitas. Super easy and yummy!
Ingredients:
1 - 12.5 oz. can chicken (drained)
1 - 11 oz. can mandarin oranges (drained)
1/2 cup crushed pineapple
1/4 cup shredded coconut
1 T. milk
1/2 cup mayo (I used light)
1/2 tea. garlic salt
1/2 tea. sugar
Directions:
1. Mix together well.
2. Serve on croissant rolls or in whole-wheat pitas.
Ingredients:
1 - 12.5 oz. can chicken (drained)
1 - 11 oz. can mandarin oranges (drained)
1/2 cup crushed pineapple
1/4 cup shredded coconut
1 T. milk
1/2 cup mayo (I used light)
1/2 tea. garlic salt
1/2 tea. sugar
Directions:
1. Mix together well.
2. Serve on croissant rolls or in whole-wheat pitas.
Taco Soup
Super easy, super good!
Ingredients:
1 can chicken
1 can kidney beans
1 can black beans
1 can corn
1 can stewed tomatores
1 can tomato sauce
Taco seasoning to taste
Directions:
1. Warm chicken in bottom of saucepan, season it with taco seasoning.
2. Add all other ingredients.
3. Simmer until warm.
4. Serve with grated cheese, sour cream, and tortilla chips.
Ingredients:
1 can chicken
1 can kidney beans
1 can black beans
1 can corn
1 can stewed tomatores
1 can tomato sauce
Taco seasoning to taste
Directions:
1. Warm chicken in bottom of saucepan, season it with taco seasoning.
2. Add all other ingredients.
3. Simmer until warm.
4. Serve with grated cheese, sour cream, and tortilla chips.
Cheese Fondue
This can be made with any type of grated cheese. Buy stuff already cut up to make it super easy.
Ingredients:
2 - 10 3/4 oz. cans condensed cheese soup
2 cups grated sharp cheddar cheese
1 T. Worcestershire sauce
1 tea. lemon juice
Directions:
1. Combine all ingredients in pot and cook on medium-low until smooth.
2. Serve with fondue items such as:
Ingredients:
2 - 10 3/4 oz. cans condensed cheese soup
2 cups grated sharp cheddar cheese
1 T. Worcestershire sauce
1 tea. lemon juice
Directions:
1. Combine all ingredients in pot and cook on medium-low until smooth.
2. Serve with fondue items such as:
- grape tomatoes
- cut up hot dogs or li'l smokies
- carrots
- apples
- broccoli
- cauliflower
- string cheese
- celery
- bread cubes
Southwestern Turkey Burger
Can't remember where I originally got this. Don't be afraid of the turkey! To me, it tastes better than ground beef. I love these burgers. I'm a huge condiment fan and I don't think these need any.
Ingredients:
1 egg white, lightly beaten
1/3 cup cheddar cheese, diced
12 oz. lean ground turkey
1/4 tsp. salt
1 cup kidney beans, drained and rinsed
1/3 cup breadcrumbs
2/3 cup chopped onions
2/3 cup salsa (plus more for topping, if desired)
1 T. canola oil
1 cup green-leaf lettuce (for topping, if desired)
4-6 English muffins or whole-wheat bagels, split and toasted
Directions:
1. In a large bowl, combine egg white, cheese, turkey, salt, kidney beans, breadcrumbs, onion, and salsa and mix thoroughly.
2. Divide the mixture and form 4-6 patties.
3. Tuck any pieces of cheese into the burgers with your fingertips to prevent scorching.
4. Heat oil in a large nonstick pan over medium heat.
5. Add burgers and cook 6-7 minutes per side or until cooked through. (Be careful when flipping, because they have a tendency to fall apart a bit.)
6. Serve on English muffins or bagels with desired toppings.
Ingredients:
1 egg white, lightly beaten
1/3 cup cheddar cheese, diced
12 oz. lean ground turkey
1/4 tsp. salt
1 cup kidney beans, drained and rinsed
1/3 cup breadcrumbs
2/3 cup chopped onions
2/3 cup salsa (plus more for topping, if desired)
1 T. canola oil
1 cup green-leaf lettuce (for topping, if desired)
4-6 English muffins or whole-wheat bagels, split and toasted
Directions:
1. In a large bowl, combine egg white, cheese, turkey, salt, kidney beans, breadcrumbs, onion, and salsa and mix thoroughly.
2. Divide the mixture and form 4-6 patties.
3. Tuck any pieces of cheese into the burgers with your fingertips to prevent scorching.
4. Heat oil in a large nonstick pan over medium heat.
5. Add burgers and cook 6-7 minutes per side or until cooked through. (Be careful when flipping, because they have a tendency to fall apart a bit.)
6. Serve on English muffins or bagels with desired toppings.
Ravioli with Balsamic Brown Butter
From Giada De Laurentis via Food Network. This was really yummy the first time I made it and then not as yummy when I made it for dinner group. Maybe because I pushed my luck by using some whole-wheat ravioli? I don't know, but it's quite good when done well! Also, we're not huge nut people, but really liked the addition of the toasted walnuts to this. It adds a ton.
Ingredients:
18 to 20 ounces store-bought ravioli (cheese, mushroom, or squash)
6 tablespoons unsalted butter
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup toasted, chopped walnuts
1/4 cup grated Parmesan
Directions:
1. Bring a large pot of salted water to a boil over high heat.
2. Add the ravioli and cook 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally. (I like mine soft, not firm.)
3. Drain ravioli onto a large serving platter.
4. Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally.
5. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat.
6. Let cool for about 1 minute.
7. Stir in the balsamic vinegar, salt, and pepper.
8. Transfer the ravioli to the saucepan with the balsamic brown butter.
9. Sprinkle walnuts and Parmesan over the top. Serve immediately.
Ingredients:
18 to 20 ounces store-bought ravioli (cheese, mushroom, or squash)
6 tablespoons unsalted butter
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup toasted, chopped walnuts
1/4 cup grated Parmesan
Directions:
1. Bring a large pot of salted water to a boil over high heat.
2. Add the ravioli and cook 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally. (I like mine soft, not firm.)
3. Drain ravioli onto a large serving platter.
4. Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally.
5. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat.
6. Let cool for about 1 minute.
7. Stir in the balsamic vinegar, salt, and pepper.
8. Transfer the ravioli to the saucepan with the balsamic brown butter.
9. Sprinkle walnuts and Parmesan over the top. Serve immediately.
Cucumber Sandwiches
Originally from allrecipes.com. I served this at book club. I'd never really had rye bread before, but it was good in this combo.
Ingredients:
1 (8 ounce) package cream cheese, room temp
3 tablespoons sour cream
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (1 pound) loaf cocktail rye bread
2 cucumbers, sliced
Directions:
1. In a small bowl, blend cream cheese, sour cream and dry Italian-style salad dressing mix.
2. Arrange cocktail rye bread slices on a medium serving dish.
3. Spread with the cream cheese mixture.
4. Top each with a cucumber slice.
Ingredients:
1 (8 ounce) package cream cheese, room temp
3 tablespoons sour cream
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (1 pound) loaf cocktail rye bread
2 cucumbers, sliced
Directions:
1. In a small bowl, blend cream cheese, sour cream and dry Italian-style salad dressing mix.
2. Arrange cocktail rye bread slices on a medium serving dish.
3. Spread with the cream cheese mixture.
4. Top each with a cucumber slice.
Asian Chicken Salad
Ingredients:
Salad -
1/2 head of cabbage, chopped or shredded
1 bag of Top Ramen noodles, broken up into pieces
1 can of chicken
4 green onions, sliced
1/2 cup slivered almonds
2 T. toasted sesame seed
Dressing -
2 T. sugar
3 T. white vinegar
1/2 cup salad oil
1 tea. salt
1/2 tea. pepper
In a large bowl, mix cabbage, chicken, green onions, almonds, and sesame seeds. In a smaller bowl, mix sugar, vinegar, oil, salt and pepper. Pour over cabbage and mix together. Add Ramen noodles just before serving.
Salad -
1/2 head of cabbage, chopped or shredded
1 bag of Top Ramen noodles, broken up into pieces
1 can of chicken
4 green onions, sliced
1/2 cup slivered almonds
2 T. toasted sesame seed
Dressing -
2 T. sugar
3 T. white vinegar
1/2 cup salad oil
1 tea. salt
1/2 tea. pepper
In a large bowl, mix cabbage, chicken, green onions, almonds, and sesame seeds. In a smaller bowl, mix sugar, vinegar, oil, salt and pepper. Pour over cabbage and mix together. Add Ramen noodles just before serving.
Monday, April 6, 2009
Southern Cherry Salad
Ingredients:
1 can crushed pineapple (drained thoroughly)
2 cans cherry pie filling
1 can sweetened condensed milk
1 large tub of Cool Whip
3/4 cup chopped nuts (optional)
Directions:
1. Mix all of the ingredients in a large bowl.
2. Chill.
3. Serve cold.
1 can crushed pineapple (drained thoroughly)
2 cans cherry pie filling
1 can sweetened condensed milk
1 large tub of Cool Whip
3/4 cup chopped nuts (optional)
Directions:
1. Mix all of the ingredients in a large bowl.
2. Chill.
3. Serve cold.
Monday, March 16, 2009
Beef Taco Skillet
Ingredients:
1 lb. ground beef
1 can tomato soup
1/2 cup salsa
1/2 cup water
6 flour tortillas(6"), cut into 1" pieces
1/2 cup shredded cheddar cheese
Directions:
Cook beef in 10" skillet until well browned, stirring to break up meat. Pour off fat. Stir in soup salsa, water, and tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes. Stir. Top with cheese. Can also add corn or green peppers.
Makes 4 servings.
1 lb. ground beef
1 can tomato soup
1/2 cup salsa
1/2 cup water
6 flour tortillas(6"), cut into 1" pieces
1/2 cup shredded cheddar cheese
Directions:
Cook beef in 10" skillet until well browned, stirring to break up meat. Pour off fat. Stir in soup salsa, water, and tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes. Stir. Top with cheese. Can also add corn or green peppers.
Makes 4 servings.
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