Garlic Broccoli – submitted by Jess D.
4 servings of broccoli, frozen
2 tsp. olive oil
2 tsp. garlic salt
Place all ingredients into bag. Shake to coat broccoli. Pour into a nonstick pan and bake at 350 degrees for 40 minutes. Stir once while cooking. Broccoli should crisp in spots.
Broccoli: The broccoli can be kept frozen. About 40 minutes prior to dinner, use a nonstick pan (or spray a pan with pam/olive oil) to cook the broccoli. You might want to add extra salt as I tried to keep these light on the salt. Cook at 350 degrees for 40 minutes, stir once through cooking. Broccoli should crisp up in spots.
Greek Chicken – Submitted by Jess D.
Chicken: Empty contents of bag with chicken, tomatoes, and olives into crockpot. Add ½ c. water to keep chicken moist. Cook on low 6-8 hours. Thaw feta in refrigerator while meat cooks. When the chicken is done, and you are ready to serve, you can spoon olive and tomato mixture over chicken (or not, as you prefer). Sprinkle the top of the chicken with feta. OPTIONAL: I also sprinkle mine with some fresh ground black pepper.
4 chicken breasts
2 tsp. Garlic salt with parsley
½ c. each tomatoes (fresh or canned), green olives, black olives
Feta cheese (as topping)
Rub chicken with garlic salt with parsley. Place in bag. Add 2 fresh chopped tomatoes (used here) or 1 c. canned chopped tomatoes. Seal bag until ready to cook. Cook in crockpot 6-8 hours on low. Garnish with feta once done.
Serve with Garlic Broccoli (10/8/2013)
*For us, this is very filling so we do not add other sides. A salad would be good though, esp. with Italian dressing.
Twice Baked Potatoes – submitted by Sonia W.
4 large baking potatoes
1 cup sour cream
1/3 brick cream cheese
1/2 cup milk (or to desired creaminess)
6 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
½ teaspoon garlic salt
1 cup shredded Cheddar cheese
12 slices bacon
Preheat oven to 350 degrees F (175 degrees C).
Bake potatoes in preheated oven for 1 hour.
Meanwhile, Cook bacon, drain, crumble and set aside.
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise
and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk,
butter, cream cheese, salt, pepper, and garlic salt. Mix with a hand mixer until well blended
Add cheese and bacon, mix well
Spoon the mixture into the potato skins.
Bake for another 15 minutes.
Chicken Pie – Submitted by Rochelle H.
1 premade pie curst
2 T of butter
2 T of flour
½ C of half & half
½ C of chicken broth
½ tsp of chicken bouillon granules
8 oz Neufchatel cheese
¼ tsp oregano
Salt & pepper
1 – 1 ½ cups of cubed cooked chicken
½ a medium chopped onion
2 cups of frozen mixed veggies
- Preheat oven to 425 degrees F
- In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in half & half, stirring constantly as it thickens. Then add broth, softened cream cheese, oregano and salt and pepper to tase. Mix until thoroughly blended.
- Stir in onion, vegetables and chicken.
- Pour chicken mixture into pastry-lined pie pan. Cover with top crust. Seal and cut steam vents in top.
- Bake in preheated oven for 35 to 40 minutes.
Tip: I cover the edges of the pie through the first 1/2 of baking so they don’t get too brown.
Homemade Fresh Salsa – Submitted by Mara O.
6 Large Tomatoes (I peel the tomatoes. Dip tomatoes in boiling water for a few seconds and the skin should peel off easily)
1 seeded Jalapeno
1 onion quartered
3 Cloves Garlic
Juice from 1/2 Lime
Tablespoon Red Wine Vinegar
1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1 cup of washed cilantro
In a food processor or blender, add tomatoes except for one to it blend until those are very small pieces. Add the onion and garlic and blend. Add salt, lime juice and cumin. Blend until smooth (about 15 seconds).
Add the last of the tomato, the last of the tomato and the cilantro. Pulse a few times just to slightly chop those items. Makes for a chunky salsa. Pulse a few more times for smoother salsa.
Chipotle’s Basmati Rice Recipe – Submitted by Mara O.
1 teaspoon vegetable oil or butter
2 tsp. fresh cilantro
2/3 cup white basmati rice
1 cup water
1/2 teaspoon salt
In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice and lime juice, stir for 1 minute. Add water and salt; bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. Fluff rice with a fork. (I added my homemade salsa in your rice. I figured it would be better than how I usually do it at home. I make it like the recipe listed above but I add diced onion).
White Chicken Enchiladas – Submitted by Mara O.
10 large flour tortillas (I use La Banderita)
4 ounces reduced-fat cream cheese
1 tablespoon plus 1 cup fat-free milk, divided
1 tablespoon taco seasoning
4 cups cubed cooked chicken breast
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 cup (8 ounces) fat-free sour cream
1 can diced green chilies
1/4 teaspoon cayenne pepper
1/2 cup shredded reduced-fat cheddar cheese
In a large bowl, combine the cream cheese, 1 tablespoon milk and cumin until smooth. Stir in chicken. In another bowl, combine the soup, sour cream, green chilies, cayenne and remaining milk. Stir 2 tablespoons soup mixture into chicken mixture. Place 1/3 cup of chicken mixture down the center of each tortilla; roll up.
Place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Top with remaining soup mixture. Cover and bake at 350° for 30 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Yield: 6 servings.
Serve with Chipotle’s Basmati Rice Recipe (10/8/2013) and Homemade Fresh Salsa (10/8/2013)