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1881 82 7

married2mrwr..

01/08/2009 at 04:31 pm

Mushroom Rice Bake

INGREDIENTS:

--2 cups of rice (brown or white)

--4 boneless chicken breasts or pork chop cutlets

--1 can of condensed cream of mushroom soup (we get the low sodium version)

DIRECTIONS:

Preheat oven to 350 degrees

Pour the uncooked rice In an oven proof casserole dish, making an even layer.

Place chicken or pork ontop of the rice, spacing them evenly (not overlapping, etc.)

Pour can of soup and an additional can of water over the rice and protein.

Bake, covered for 40-45 minutes or until the rice is fluffy and protein is cooked through.

1881 82 7

married2mrwr..

01/08/2009 at 04:39 pm

Every once in a while I make this...it's low carb, but high fat! It feels like a fancy, gourmet entree and is super easy to prepare!

Bacon and Brie Stuffed Chicken with Spinach and Asparagus

INGREDIENTS:

--Two boneless chicken breasts, pounded to about 1/4 inch thin

--4 strips of bacon (I prefer nitrate free), cooked and drained (undercook slightly as it will continue to cook in the oven)

--2 oz. of brie cheese

DIRECTIONS:

Preheat oven to 400 degrees

Spray olive oil or cooking spray into a baking dish (like Corning Ware or Pyrex)

Place two strips of cooked bacon (breaking them in half, if need be) onto one side of the pounded chicken and roll the other side of the chicken over the bacon and brie creating a stuffed chicken breast. Season to taste with salt, pepper and paprika

Place seam side down into the greased baking dish. Bake for 35-40 minutes or until chicken is no longer pink.

Sautee spinach in a stick-free pan.

Steam, grill or sautee asparagus spears.

Place cooked stuffed chicken on a bed of sauteed spinach and top the chicken with a few asparagus spears.

12K 437 12

kristeen

01/08/2009 at 04:46 pm

Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes

Prep Time: 18 min

Cook Time: 20 min

Level: Easy

Serves: 6 servings

3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
1 pound Italian hot sausages, casings removed
2 (8-ounce) packages frozen artichoke hearts
2 large cloves garlic, chopped
1 3/4 cups chicken broth
1/2 cup dry white wine
16 ounces fusilli pasta
1/2 cup shredded Parmesan, plus additional for garnish
1/3 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
8 ounces water-packed fresh mozzarella, drained and cubed, optional
Salt and freshly ground pepper

Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.

Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.

2276 133 6

meocat

01/11/2009 at 11:46 pm

Mmm.. I love cooking and this is something that everyone seems to love! Really easy to make too!

Cous Cous salad
Here is the recipe that I used:
http://www.recipezaar.com/118055

Here is what I did to alter the recipe to make it the way that I make it:

-use balsamic vinegar instead of red wine vinegar (red wine vinegar gives this bad aftertaste. it has proven to be so yum yum!)
-I actually add 2 tsps of sugar, not 1 (or rather, I do it to taste so that it's between sweet and sour)
-1 tsp of dijon mustard, not just 1/2 tsp
-Instead of cherry tomatoes, I dice up red bell peppers
-instead of a whole cucumber, I probably use about half (so maybe a cupful?)
-I don't use green onions but I did once and it still tasted yummy
-I mix the dressing together (with the olive oil) and then let the veggies and feta soak in there for a bit as I finish chopping them (it gives the veggies flavor)
-After that, I fork out the cous cous and mix it all up.
-oh, you can also add kalamata olives if you like
-I use mediterranean herbed feta sometimes :) (cheapest at Trader Joes!)

It makes quite a bit and is yummy warm or chilled.

I also have found different ways to use up a store bought rotisserie chicken! (I love the ones from Costco, they are HUGE, but regular grocery store ones are good too). Since it's mainly me or my fi too (when he comes over), I end up with lots of leftover chicken. Maybe I'll make a separate post for that.

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Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes

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