Chicken Broccoli Quiche

2 T Helmans mayo

2 Jumbo eggs beaten or 4 large eggs

2 T flour

½ cup milk

8 oz Cheddar Cheese grated

1 1/2 cups diced or shredded chicken

3/4 cup steamed chopped broccoli

¼ cup green onion – include stalks

9” Deep-dish pie shell – unbaked (I use Pillsbury in the dairy )

Squeeze broccoli dry with paper towels.

Combine all ingredients and pour into the unbaked pie crust.  Bake at 425 degrees for 30-40 minutes or until set (stick a knife in, it it comes out wet it isn't done yet).  If you want to make a 12 inch quiche pan you need 1 ½ of the recipe.  It shouldn’t need to bake longer.

Vegetable Beef Soup 

4 ingredients+

1 lb ground beef browned and drained
46 ounces tomato juice ( I use v-8 spicy)*
1 bag frozen vegetables
1 can low sodium beef broth ***

Red pepper flakes - use sparingly to taste

optional- add any other fresh veggies on hand chopped small (I use 2 med red potatoes peeled , 1 small red pepper, chopped carrots and celery, 2 small zucchini as we like a hearty soup)

Brown the ground beef, drain fat and add all remaining ingredients. If you like some pasta in the soup, I recommend cooking pasta separately and adding cooked pasta to bowl before soup instead of cooking in the soup. That way the pasta doesn't keep cooking and get too mushy.

    * For lower sodium, use low sodium V8 juice and add some red pepper flakes to spice it up.

 ** If you want more broth, add another can or two depending on how many veggies you add!

Chicken Marsala Recipe

Ingredients
4  skin-less, boneless, chicken breasts
salt and freshly ground black pepper
1/2 cup all -purpose flour or corn starch for gluten-free
¼ to 1/2 cup  olive  oil
8 ounces container of mushroom, sliced and cleaned
2 tablespoons butter

¼ cup broth (or a little more depending on how much sauce you want)
1/2 cup dry  Marsala wine
1/4 cup sherry or dry white wine
Optional: 2 tablespoons  butter
Garnish with chopped parsley

Put wax paper over chicken on a board and pound each one flat using a meat tenderizer/mallet until they are about a quarter inch thick.

Season a good amount of salt and pepper on both sides of each piece. 

Place some flour on a plate and and dredge each piece of chicken in it.

Heat the oil over medium-high heat and when the oil is hot fry each piece of chicken for 3-4 minutes on each side until they are golden brown (this may require you to do this in 2 batches). Remove chicken and place on your serving platter covering them with foil. (sometime I put a paper towel down on the platter o soak some of  the oil off – and remove paper before dumping sauce on.

Reduce the heat to medium and add butter and mushrooms.  Saute mushrooms for 4-5 minutes making sure to season them with salt and pepper lightly. 

Add marsala wine, sherry, butter, and chicken stock allowing the liquid to reduce slightly – approx. 3 minutes.  Pour mushrooms and sauce over chicken and serve. Enjoy!

Chicken-marsala (printable version)

Chicken Tortellini Alfredo and Prosciutto   

Chicken Tortellini Alfredo and Prosciutto  

1 Tablespoon butter

2 garlic cloves minced

¼ pound prosciutto (found at deli counter)

1 jar Classico Light Alfredo Sauce

½ cup milk or half and half (or a combo of both)

1/3 cup frozen peas

1/4 to 1/3  cup fresh grated Parmesan Cheese 

2  9 ounce packages Buitoni Chicken Prosciutto Tortellini

Heat water and start cooking pasta

Cut prosciutto into thin strips

Melt butter in pan

Add minced garlic, cook medium for a minute

Add prosciutto and cook for 2-3 minutes

Add jar of alfredo sauce and cook on medium/low – don’t burn

Add peas and Parm, remove from heat and toss into pasta. 

Serve 4-5

We made salad, green beans and warm French bread to go with this! 

Marinated Salmon with a Pepper Crust

2 Tablespoons soy sauce
1 garlic clove, pressed in a garlic press or minced and mashed to a paste
2 teaspoons fresh lemon juice
1 teaspoon sugar
3/4 pound center-cut salmon fillet, skinned and halved
4 teaspoons coarsely ground black pepper
2 tablespoons olive oil

In a sealable plastic bag combine well the soy sauce, the garlic, the lemon juice, and the sugar, add the salmon, coating it well, and let it marinate, sealed and chilled, for 30 minutes. Remove the salmon from the bag, discarding the marinade, pat it dry, and press 2 teaspoons of the pepper onto each piece of salmon, coating it thoroughly. In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the salmon for 2 minutes on each side, or until it just flakes.
Transfer the salmon with a slotted spatula to paper towels and let it drain for 30 seconds.

I didn't use the full amount of pepper.  I pan fried a sample and everyone loved it.  Since I was cooking more than double of the recipe, I baked mine at 400 degrees and finished under the broiler to get the seared look.

Cajun Shrimp

Cajun Shrimp

  Cajun Shrimp 

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic - minced
• 1 14.5-oz cans petite diced tomatoes
• 1 ½ cups rough chopped red and/or green peppers
• 1 ½ teaspoons Cajun seasoning (or more/less to taste)*
• ¼ cup white wine
• 2 lbs peeled deveined shrimp, tails off
• Dash of red pepper flakes (optional)
• Dash of ground black pepper
• 1/4 cup chopped fresh parsley
Directions:

Saute onion and garlic in oil until onions are translucent, don’t burn garlic
Add tomatoes, Cajun seasoning and wine, cook for 5 minutes until bubbly
Add peppers and shrimp and cook until shrimp turns white (about 3-4 minutes).
Add red pepper flakes, black pepper and fresh parsley!
Remove from heat and serve over rice!
*Cajun – I use Rajin’ Cajun seasoning
*Tomatoes - could add another can to make the sauce go farther if needed

This recipe was inspired by Gina's Skinnytaste.com Skillet Cajun Spiced Flounder with Tomatoes 

Dressed up Taco Salad

Dressed up Taco Salad


Salad:
1 head of chopped romaine lettuce 
1 cup frozen corn, thawed  
1 cup canned black beans, rinsed and drained
1 cup of diced  Pico de Gallo or tomato 
1 – 2  chopped red, green and/or yellow peppers
4 green onions, chopped
1 avocado, sliced
Topping: pre-package tortilla strips for topping (sold by salad ingredients )


Beef:
1 lb ground beef
1/2 onion, chopped
1 jalapeno pepper, seeded and finely minced
2 cloves of garlic, minced
1 tbsp chili powder*
2 tsp cumin*
2/3 cup salsa
Salt & pepper to taste 
*more chili powder/cumin to taste 

Saute ground beef, onions, jalapeno and garlic until cooked through. Stir in chili powder and cumin and allow to cook for about a minute. Add salsa and salt and pepper and cook medium-low heat for 5 minutes (add a little water if too thick).


Dressing (Please don't skip this -- it really ties the salad together)!

2 tbsp cilantro, chopped
1 tbsp red wine vinegar
1 lime, zested
1/4 cup lime juice
1/2 cup light sour cream
1 clove garlic, smashed
1 jalapeno pepper - seeded and membranes removed
1 tbsp honey
1/4 cup olive oil
1/4 tsp chili powder (or more)Salt and pepper

Blend all ingredients together in a blender – set in refrigerator until needed! 

NOTE:
I make the pre make the salad up and refrigerate. At dinner time, I serve it up on plates, and add the beef, avocado, and tortilla strips at serving time. Serve dressing on the side for everyone to use. Then, un-used salad can be saved for tomorrow!

adapted from a listing on Pinterest: Mi Cocina Salad - which takes you to meals 101 - Link:http://themealplanner.blogspot.com/2009/07/nacho-ordinary-taco-salad-with-creamy.html

Spicy Tilapia with Pineapple-Pepper Relish

Spicy Tilapia with Pineapple-Pepper Relish

• 2 teaspoons Olive Oil
• 1 teaspoon Cajun seasoning - I use Rajin-Cajun
• 4 -5 (6-ounce) tilapia fillets
• 1/4 teaspoon kosher salt *
• • 1/4 teaspoon ground red pepper*
  • Pineapple-Pepper Relish -recipe below.  I  recommend making this in advance - early in the day, or the night before.
• Heat oil in a large nonstick skillet or on a griddle - medium-high heat. 
•  Combine Cajun seasoning, salt*, and pepper* in a small bowl ( I omitted the extra salt and red pepper, but used extra Cajun seasoing.
• Sprinkle fish evenly with spice mixture. Add fish to pan or griddle, and cook for 2 minutes on each side or until fish flakes easily when tested with a fork.
• I use my electric griddle when preparing fish like this! I usually have 5-7 fillets and it is much harder to work with a pan.  The griddle works great.  Tonight I got 7 fillets (2 lbs) on it! 
• Serve pineapple mixture with fish. Garnish with lime wedges.

• • Pineapple-Pepper Relish 
    1 1/2 cups chopped fresh pineapple chunks 
    1/3 cup chopped onion 
    2 Plum tomatoes chopped
    2 tablespoons rice vinegar
    1-2  tablespoon chopped fresh cilantro 
    1 small jalapeño pepper, seeded and chopped
    4 lime wedges 
    Combine pineapple and next 5 ingredients (through jalapeño) in a large bowl, stirring gently. Serve pineapple mixture with fish. Garnish with lime wedges.
    This recipe was found on myrecipes.com and has been adapted from cooking light 2007 - here is the link Spicy Tilapia with Pineapple Pepper Relish 

• •              

Sweet and Sour Shrimp

Sweet and Sour Shrimp 

1 8 ounce can pineapple chunks in juice
1 teaspoon cornstarch
3 Tablespoons Chili sauce
1 Tablespoon low-sodium soy sauce
1/2 teaspoon garlic powder
cooking spray 
2 teaspoons sesame oil or less
1 1/2 medium bell pepper*
1/2 medium onion sliced
3/4lb to 1lb peeled and deveined shrimp

Drain pineapple, reserving juice -set chunks aside
Combine reserved juice, cornstarch, chili sauce, soy sauce and garlic powder and set aside
Coat non stick pan with cooking spray, add oil place over medium high heat until hot, Add pepper and onion and stir fry 2-3 minutes until crisp tender
Add shrimp and stir fry 2-3 minutes until shrimp turn pink
Stir cornstarch mixture and pineapple chunks into shrimp mixture.
Cook, stirring constantly until mixture is bubbly and thickened. Serve with rice.
                             Note: recipe was adapted from Cooking Light 5 ingredients, 15 minute

* I use which ever peppers I have - my family like red and yellow better than green, so I threw in a few sugar snap peas for the green


Also,  I added 1 Tablespoon of Orange juice (because I put a little more than 3 T of chili sauce and I sprinkled Crushed Red pepper flakes into pan at the end because I like a little spice in my sweet and sour!

Chicken Cordon Bleu

Chicken Cordon Bleu

4 large boneless chicken breast halves

4 slices deli ham

4 slices Swiss cheese

1 C. breadcrumbs

1/2 C. Parmesan cheese

1/2 C. white wine

Cooking spray

Egg Noodles

**Split chicken breast on side making a pocket

Put 1 slice of ham and 1 slice of cheese

In each chicken breast

Secure closed with toothpicks

Preheat oven to 350 degrees

Combine breadcrumbs with Parmesan Cheese

Roll chicken in crumb mixture patting to make sure it sticks

Place chicken in baking dish

Spray tops with cooking spray

Bake 15 minutes

Pour wine over Chicken

Bake additional 30 minutes or until done

Serve over egg noodles

**Alternative: Pound chicken breast to be very thin, place ham and cheese on top of chicken and roll them up into little bundles.  Dip in egg wash (1 egg, with 1 teaspoon of water), then dip into crumb mixture, bake as recommended above! 

Chocolate Dipped Strawberries

Easy Dipped Strawberries

1 box nice looking strawberries
1 bag/container of melting chocolates
Suggested toppings: sprinkles, mini choc chips, coconut, nonpareils


Clean berries and let dry- wipe dry with paper towels to speed the process!  Chocolate will not stick on wet strawberries.  Melt chocolate per instructions on chocolates wrapper.  Dip the strawberries in chocolate and immediately sprinkle or dip in toppings, let dry on wax paper.

Shrimp Martini

½ cup cold water
1 cup Roma tomatoes chopped ¼ inch
1 cup onion chopped ¼ inch
¼ cup cilantro chopped fine
1 Jalapeno pepper – seeded and chopped fine
6 Tablespoon Avocado chopped ½ inch chunks
¾ cup ketchup
2 Teaspoon lime juice
1 Tablespoon Red Tabasco sauce
1 Tablespoon Green Tabasco sauce
¼ Tablespoon Worcestershire sauce
¼ Tablespoon Cajun Chef hot sauce
30/40 medium shrimp cooked/chopped and chilled
1 to 2 count tequila

Combine all ingredients and chill. 
Serve with tortilla chips.

Chicken Cordon Bleu

4 large boneless chicken breast halves

4 slices deli ham

4 slices Swiss cheese

1 C. breadcrumbs

1/2 C. Parmesan cheese

1/2 C. white wine

Cooking spray

Egg Noodles

Preheat oven to 350 degrees 

Split chicken breast on side making a pocket

Put 1 slice of ham and 1 slice of cheese

In each chicken breast

Secure closed with toothpicks

Preheat oven to 350 degrees

Combine breadcrumbs with Parmesan Cheese

Roll chicken in crumb mixture patting to make sure it sticks

Place chicken in baking dish

Spray tops with cooking spray

Bake 15 minutes

Pour wine over Chicken

Bake additional 30 minutes or until done

Serve over egg noodles

French Dip Sandwiches

3-4 pounds beef roast

1 10 oz. can Campbell's French Onion Soup

1 packet Lipton Onion Soup Mix

1 12 oz. can of beer

Rolls

8 oz. Mozzarella cheese

Place all Place all items in crock-pot

Cook on high 4-5 hours or Low 8 hours

Shred meat and serve with sauce from pot

Toast buns with melted cheese, top with meat.

Alternative: Shred meat and discard juices from pot, serve meat with fresh Au Jus made from packet

pico de gallo

Homemade Pico de Gallo - Super Easy!

8 Roma tomatoes diced

1 medium white onion diced 

1 jalapeno diced

Juice of 1 large lime (or 2 small)

2-3 tablespoons chopped cilantro

Salt and pepper to taste

Combine all ingredients and chill.

Serve with tortilla chips.