1 can S&W Kidney Beans
1 can S&W Pinquintos
1 can S&W White Beans
1 can S&W Black Beans
1 can S&W Chili Beans
1 can diced tomatoes
1 pound lean ground beef
dash of chili powder (to your liking)
1 cup diced onion
1 cup diced celery
1 or 2 cloves garlic, crushed
1. Brown the ground beef with the chili powder, garlic, onion, and celery until browned through. Drain. Return to medium high heat and add tomatoes until heated through.
2. Add to a decent sized soup-type pot on the stove (or throw in the crock pot!) all of the above beans. Cook until bubbly. (If using the crock pot method, put it on low all day long if you'd like - it turns out nicely.)
It makes quite a bit so the great news is that it freezes beautifully.
Sunday, January 8, 2012
Alaskan Crab Salad
Prep: 10 min.
* 1 lb. european salad (or other packaged salad mix)
* 2 cups cherry tomatoes
* 1 cucumber, thinly sliced
* 1 lb. fancy white crabmeat
* 1 cup fat-free Thousand Island dressing
Arrange lettuce salad on plates. Top with tomatoes, cucumber and crab and drizzle with dressing.
* 1 lb. european salad (or other packaged salad mix)
* 2 cups cherry tomatoes
* 1 cucumber, thinly sliced
* 1 lb. fancy white crabmeat
* 1 cup fat-free Thousand Island dressing
Arrange lettuce salad on plates. Top with tomatoes, cucumber and crab and drizzle with dressing.
Steamed Whitefish Fillets
Prep: 5 min, Cook: 15 min.
* 1-1/2 lbs. whitefish fillets
* 1 cup tomato juice
* 1 tsp. oregano
* 1/4 tsp. seasoned salt, or to taste
* 1/4 tsp. white pepper, or to taste
Preheat oven to 400°F. Place fillets in a baking dish. Combine tomato juice and seasonings in a bowl. Pour over fish. Cover and bake 12-18 minutes, until fish flakes easily.
* 1-1/2 lbs. whitefish fillets
* 1 cup tomato juice
* 1 tsp. oregano
* 1/4 tsp. seasoned salt, or to taste
* 1/4 tsp. white pepper, or to taste
Preheat oven to 400°F. Place fillets in a baking dish. Combine tomato juice and seasonings in a bowl. Pour over fish. Cover and bake 12-18 minutes, until fish flakes easily.
Quick Chicken with Lime Butter
Prep: 5 min, Cook: 15 min.
* 6 boneless skinless chicken breast halves
* 3 Tbs. vegetable oil
* 1 lime, juiced
* 1/4 cup plus 2 Tbsp. unsalted butter
* 1 Tbsp. chives, minced
* 1 tsp. fresh dill, minced or 1/2 tsp. dried dill weed
Season chicken with salt and pepper to taste.
Heat oil in a heavy nonstick skillet over medium high heat. Sauté chicken 4 minutes, or until lightly browned.
Turn chicken, cover pan, and reduce heat to low. Cook 10 minutes, or until tender.
Remove to a platter and keep warm. Discard oil and wipe out pan. Add lime juice and cook over low heat until bubbly.
Add butter, stirring until butter becomes opaque and sauce thickens.
Stir in chives and dill. Season with salt and pepper to taste.
Spoon over chicken and serve.
* 6 boneless skinless chicken breast halves
* 3 Tbs. vegetable oil
* 1 lime, juiced
* 1/4 cup plus 2 Tbsp. unsalted butter
* 1 Tbsp. chives, minced
* 1 tsp. fresh dill, minced or 1/2 tsp. dried dill weed
Season chicken with salt and pepper to taste.
Heat oil in a heavy nonstick skillet over medium high heat. Sauté chicken 4 minutes, or until lightly browned.
Turn chicken, cover pan, and reduce heat to low. Cook 10 minutes, or until tender.
Remove to a platter and keep warm. Discard oil and wipe out pan. Add lime juice and cook over low heat until bubbly.
Add butter, stirring until butter becomes opaque and sauce thickens.
Stir in chives and dill. Season with salt and pepper to taste.
Spoon over chicken and serve.
Proscuitto and Cheese Chicken Turnovers
Prep: 15 min, Cook: 15 min.
* 4 thin slices prosciutto
* 4 slices mozzarella cheese
* 4 boneless skinless chicken breast halves, pounded to 1/4 inch thickness
* toothpick
* 2 tsp. vegetable oil
* 2 tsp. unsalted butter
* 2 Tbs. plus 2 tsp. dry white wine
* 1 Tbs. plus 1 tsp. parsley, chopped
Place 3/4 slice of prosciutto and 3/4 slice of cheese on each flattened chicken breast. Fold in half. Secure with wooden toothpicks or small skewers.
Heat oil and butter in a heavy nonstick skillet over medium high heat.
Sauté chicken turnovers 3-4 minutes per side, or until chicken is barely opaque throughout.
Add wine and simmer 5 minutes.
Remove toothpicks before serving garnished with parsley.
* 4 thin slices prosciutto
* 4 slices mozzarella cheese
* 4 boneless skinless chicken breast halves, pounded to 1/4 inch thickness
* toothpick
* 2 tsp. vegetable oil
* 2 tsp. unsalted butter
* 2 Tbs. plus 2 tsp. dry white wine
* 1 Tbs. plus 1 tsp. parsley, chopped
Place 3/4 slice of prosciutto and 3/4 slice of cheese on each flattened chicken breast. Fold in half. Secure with wooden toothpicks or small skewers.
Heat oil and butter in a heavy nonstick skillet over medium high heat.
Sauté chicken turnovers 3-4 minutes per side, or until chicken is barely opaque throughout.
Add wine and simmer 5 minutes.
Remove toothpicks before serving garnished with parsley.
Chicken and Prune Pinwheels
Prep: 15 min, Marinate: 15 min, Cook: 15 min, plus refrigeration time.
* 1/2 cup plus 3 Tbs. pitted prunes
* 4 large chicken breast fillets
* foil
* 4-1/4 cups water
* 2 large chicken stock cubes, crumbled
Soak prunes in boiling water about 15 minutes or until softened.
Drain and transfer to a blender or food processor. Process until smooth.
Pound chicken between sheets of greaseproof paper until thin.
Spread chicken with prune mixture. Roll up chicken from narrow ends and wrap rolls tightly in foil.
Combine water and stock cubes in a heavy nonstick pan over medium high heat.
Add rolls and cover pan. Simmer about 15 minutes, or until chicken is cooked throughout.
Drain rolls; cool, and refrigerate until cold. Just before serving, unwrap rolls and cut into 1/2 inch slices.
Makes about 5 per serving.
* 1/2 cup plus 3 Tbs. pitted prunes
* 4 large chicken breast fillets
* foil
* 4-1/4 cups water
* 2 large chicken stock cubes, crumbled
Soak prunes in boiling water about 15 minutes or until softened.
Drain and transfer to a blender or food processor. Process until smooth.
Pound chicken between sheets of greaseproof paper until thin.
Spread chicken with prune mixture. Roll up chicken from narrow ends and wrap rolls tightly in foil.
Combine water and stock cubes in a heavy nonstick pan over medium high heat.
Add rolls and cover pan. Simmer about 15 minutes, or until chicken is cooked throughout.
Drain rolls; cool, and refrigerate until cold. Just before serving, unwrap rolls and cut into 1/2 inch slices.
Makes about 5 per serving.
Savory Chicken Squares
Prep: 15 min, Cook: 20 min.
* 3 ounces light cream cheese, softened
* 2 Tbs. unsalted butter, melted
* 2 cups cooked chicken, cubed
* 2 Tbs. milk
* 1 Tbs. chives or scallions, chopped
* 1 Tbs. pimento, chopped, optional
* 1/2 lb. refrigerated biscuit dough
Preheat oven to 350°F. Blend cream cheese and half the butter until smooth.
Add next 4 ingredients and salt and pepper to taste. Mix well.
Separate dough into 4 rectangles and firmly press perforations around edges together to seal.
Spoon 1/2 cup meat mixture onto center of each rectangle.
Pull 4 corners of dough to top center of chicken mixture, twist slightly and seal edges.
Arrange on a cookie sheet. Brush tops with reserved melted butter and bake 20-25 minutes or until golden brown.
* 3 ounces light cream cheese, softened
* 2 Tbs. unsalted butter, melted
* 2 cups cooked chicken, cubed
* 2 Tbs. milk
* 1 Tbs. chives or scallions, chopped
* 1 Tbs. pimento, chopped, optional
* 1/2 lb. refrigerated biscuit dough
Preheat oven to 350°F. Blend cream cheese and half the butter until smooth.
Add next 4 ingredients and salt and pepper to taste. Mix well.
Separate dough into 4 rectangles and firmly press perforations around edges together to seal.
Spoon 1/2 cup meat mixture onto center of each rectangle.
Pull 4 corners of dough to top center of chicken mixture, twist slightly and seal edges.
Arrange on a cookie sheet. Brush tops with reserved melted butter and bake 20-25 minutes or until golden brown.
Subscribe to:
Posts (Atom)