Category: Dinner

Potato Salad

~ elisag325 ~ 1 Comment

From: Nana

3 # potatoes cook with skin     in salted water

  • 1/2 cup chopped carrots (about three)
  • 1/2 cup chopped celery (about three)
  • 1/2 cup chopped onion
  • 1/2 teaspoon celery seeds
  • 4 hard boiled eggs

 

5 # potatoes cooked in skin     with salted water

  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 teaspoon celery seeds
  • 6 hard boiled eggs

Skin cooled potatoes    chop to bite size

  1. add vegetables and mix well with dressing
  2. cut up eggs and mix in       I save 2 eggs to slice on top to decorate   Finish with a Sprinkle of paprika

Dressing

  • 3 1/3 cup mayonnaise
  • 1/3 cup prepared mustard
  • 5 teaspoons white vinegar
  • salt & pepper to taste
  • Mix all above well

This is enough dressing for 5 pounds.  You can refrigerate the left over for several weeks in the refrigerator when you make 3 pounds

I have also used the potatoes that are in the bag that you steam and left the skins on for a fast fix for dinner

 

 

 

Ravioli with Broccoli & Sun Dried Tomatoes

~ glad82 ~ Leave a comment

Ready: 15 min               Serves: 4

1 (17 oz) bag  cheese ravioli, frozen

1 (12 oz) fresh broccoli florets

1/2 c sun-dried tomato in oil

4 tbsp Butter

2 tbsp  Garlic, minced

1/4 tsp red pepper, crushed

1 lemon

1/4 c Parmesan Cheese, shredded

  1. Cook the ravioli to the packages directions. Three minutes before ravioli are done add the broccoli florets. Drain, reserving 1/4 c of the cooking water.
  2. Mean while drain & chop sun dried tomatoes. In a deep skillet melt the butter , then add the garlic & tomatos on medium for 30-60 seconds.  Squeeze the juice from the lemon into the pan.
  3. In the same skillet add cooked ravioli, broccoli, tomato & reserved cooking liquid. Toss until well combined & then top with cheese to serve.

Per Serving: 399 calories                                                 Fat 19g

Sat. Fat: 10 g                                          Cholesterol: 48 mg                          Protein: 15 g

Sodium: 414 mg                                   Carbohydrates: 45 g                           Sugar: 2 g

Veggie Pizza Quesadillas

~ glad82 ~ Leave a comment

Ready in 15 minutes                       Serves 4 

8 (6 in)  Flour Tortillas

1 c  Organic Sauce of choice

2 c Mozzarella Cheese

1 c  veggies of choice, diced

  1. Preheat oven 425 F, & line 2 sheet trays with foil then coat with cooking spray. Arrange 4 tortillas on pans.
  2. Spread the sauce of choice on tortillas leaving 1/4 inch rim. Sprinkle cheese over sauce along with veggies. Then top with rest cheese & tortillas.
  3. Coat tops with cooking spray. Bake for 10 minutes until golden brown & crispy. Be sure to turn over half way through. If desired serve with more sauce.

Per 1 serving (3 slices) : 386                                      Fat: 14 g                    Saturated Fat: 6g

Cholesterol 30 mg                                    Sodium: 825 mg

Carbohydrates: 43 g                                  Sugar: 6g                             Protein: 18 g

Shrimp Fettuccini in Mushroom Garlic Sauce

~ Robbie Gladmon ~ Leave a comment

Based off of this recipe, we found this easy because the mushrooms/shrimp came ready to use from the store, and of course we only buy minced garlic. You can make it dairy free by finding the a dairy free pesto in the store.

Ingredients

  • 1 lb shrimp (peeled/deveined) seasoned with
    • 1 tsp Italian seasoning
    • 1/2 tsp paprika
    • 1/2 tsp salt
  • 10 oz baby portobello mushrooms (sliced)
  • 1/3 cup of pesto
  • 4 cloves garlic, minced
  • 1/3 cup wine (white/rose)
  • 2/3 cup chicken broth
  • 1/2 onion (optional)
  • salt to taste
  • 1/2 lb fettuccini

Steps

  1. Start water boiling for pasta and add it when its ready. Don’t use any oil in the pasta water so the sauce sticks to the pasta.
  2. Add some olive oil to the pan and sauté the mushrooms and optional onion. Let this sauté a bit, like 10-15 minutes, so the mushrooms are pretty soft, and bits start to brown on the mushrooms and on the pan.
  3. Add garlic to sauté for a 1-2 minutes.
  4. Add the pesto, stir to briefly mix. Add the wine to deglaze the pan and scrap the brown off to the bottom.
  5. Add the broth and mix. Let simmer 5-10 minutes to thicken; longer if its runny. Add salt while its cooking and taste to see if its enough. Some pesto’s are salty and some aren’t.
  6. Once the sauce is thick enough and still bubbling, add the seasoned shrimp. Cook them about 3 minutes, 2 minutes per side max. Once cooked turn off heat.
  7. Add cooked/strained pasta to pan and mix. If you let the pasta sit in the strainer for a minute or two, it’ll dry off a little and the sauce will sticker better.

 

Grilled Chicken Pasta

~ glad82 ~ Leave a comment

Makes: 4          Cook: 12      Prep: 20              Grill: 10   

1 - 2 #             Chicken breast, skinless & boneless
2 1/2 tbsp          Olive oil
1 tsp               Salt
1                   Lemon large, zest & juice
1/2 tbsp            Dijon mustard
1 box               Pappardelle
1 - 2 #               Asparagus, 1 inch pieces
1/2 bag             Frozen Peas
4 oz                Bocconcini (small mozzarella balls )
1/4 c               Basil leaves, packed 
                    Pepper & Salt - to taste
  1. Heat grill over medium – high, pound chicken to even ½ inch of thickness. Toss w ½ tsp olive oil, salt, & lemon zest.
  2. Whisk mustard, lemon juice, remaining lemon zest, and sprinkle of salt into the oil.
  3. Grill chicken covered until cooked through 4 to 5 minutes per aside. Transfer to a cutting board to rest 5 minutes.
  4. Mean while bring a large nonstick pot w little salt to boil. Add pasta and cook to al dente.
  5. Drain pasta, reserving 1/3 c pasta water
  6. return pot to heat.
  7. Add ½ tbsp olive oil & asparagus. Cook 1 minute
  8. Add peas, ¼ tsp salt & cook 2 minutes        then remove from heat.
  9. Add chicken, pasta & reserved pasta water, dressing, bocconcini, basil, & salt to pot then toss to coat and serve.
  10. Calorie per serving: 533                            Fat: 22 gProtein: 30 g                                                Carbs: 57c

Cajun Chicken w Honey Butter Sweet Potatoes & Carrot Cabbage Slaw

~ glad82 ~ Leave a comment 
1 -2 Carrots
1-2 Limes
2-4 Sweet Potatoes
4 - 8 oz Red Cabbage 
3 - 6 oz Sour Cream
1 - 2 tbsp ( 3-6 tsp) Cajun Seasoning
12 - 24 oz Chicken Breast
1/2 -1 fl. oz Honey
2 - 4 tbsp (12 tsp) Butter/Margarine
1/2 -1 tsp Sugar
1-2 tbsp Vegetable Oil
  1. Prep wash & dry all produce. Set aside 2 tbsp butter, & allow to come to room temperature. Peel & grate carrot until you have 1/3 c ( you may need all the carrot). Zest 1/2 tsp from lime, then cut into quarters. Prick sweet potatoes all over w a fork.
  2. Mix in small bowl sour cream, lime zest, 3/4 tsp Cajun seasoning ( use the rest later) & a squeeze of lime. Season w salt, pepper, & more lime to taste.
  3. Toss cabbage & grated carrots in a  medium bowl, then add have the sour cream mixture & 1/2 tsp sugar. Toss to combined. Season generously w salt & pepper. Add more lime to taste & let chill in frig. Reserve rest of sour cream.
  4. Cook 1 tbsp oil in a large pan over medium heat. Pat chicken dry w a paper towel. Season all over w salt, pepper, & remaining Cajun seasoning. Add chicken & cook until no longer pink in center, about 6-8 minutes per side. Remove from pan & set aside. Around the same time that the chicken is halfway done, place sweet potatoes on a plate. Cook in microwave until tender, about 5 minutes. flipping halfway through.
  5. Mash sweet potatoes in a small bowl w honey & reserved butter. Season w salt & pepper. Thinly slice chicken and serve on  plates,

 

Irish Potato Soup

~ Robbie Gladmon ~ Leave a comment

From: web 35 mins.

  • 3 medium potatoes, sliced 1/4 ” thick (3 cups)
  • 2 tablespoons butter
  • 4 med. green onions (1/2 cup)
  • 1 stalk celery (1/2 cup)
  • 1 3/4 cup chicken broth
  • dash black pepper
  • 1 1/2 cup milk
  1. 3 Quart sauce pan
  2. Melt: butter
  3. ADD: onions & celery till tender
  4. STIR: broth, pepper,potatoes
  5. COVER: & cook 15 minutes until potatoes are done
  6. Hand held blender: blend till smooth

Italian Chicken Tenders

~ Robbie Gladmon ~ Leave a comment

From: Giant Circuler

  • 1 lb.chicken tenders (cut in 1/2 & dried)
  • 1/4 teaspoon black pepper
  • 2 teaspoons oil
  • 2 cups chopped onion
  • 2/3 cup chicken broth
  • 1 teaspoon minced garlic
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon oregano
  • 15 oz. cannellini beans
  • 7 oz. jar roasted peppers (drained & chopped)
  • 1/4 cup shredded parmesan
  1. Heat: Heavy non-stick skillet with oil, Lightly brown chicken & black pepper
  2. Remove: chicken to bowl
  3. ADD to skillet: onions till soft; minced garlic for 30 secs.
  4. STIR: in chicken broth, pepper flakes oregano, beans & red peppers
  5. RETURN: chicken to skillet, cover cook (165F)
  6. SERVE: with cheese

Poor Mans Crab Cakes

~ Robbie Gladmon ~ Leave a comment

From: Elizabeth

  • 2 Cups zucchini
  • 2 eggs
  • 1 Tbs mayo
  • 2 Cups panko bread crumbs
  • 1 Tbs old Bay (or to taste)
  • 1 tsp mustard
  • 1 Tbs worchester sause.
  1. Shred a zucchini by hand or in a processor, squeeze out as much liquid as you can.
  2. Mix together, make into cakes.
  3. Fry in oil as you would a crab cake, about 5 mins per side

Reuben Casserole

~ Robbie Gladmon ~ Leave a comment

From: Recipe Zaar

  • 1 loaf rye bread (cut into cubes)
  • 1 (16 ounce) can sauerkraut
  • 1 1/2 cups swiss cheese, shredded (sliced ok)
  • 1 cup sour cream (1/2 c sour cream)
  • 1/2 cup thousand island dressing (1 cup thousand island)
  • 2 cups corned beef, cut into small pieces (deli cut med.)
  • 1/2 cup butter or margarine, melted

Preheat Oven 350

1. Put half of the rye bread cubes into a greased sheet cake pan.

2. Top with the sauerkraut.

3. Mix the sour cream and thousand island dressing together and spoon half on top the  sauerkraut.

4. Top with 1 cup of the swiss cheese.

5. Top with the corned beef.

6. Top with the rest of the sour cream/dressing mix.

7. Lastly, top with the remainder of the bread cubes and the remainder of the swiss cheese.

8. Drizzle the melted butter over all.

9. Cover with foil and bake at 350 degrees for 30 minutes.

10. Uncover and bake an additional 10 minutes.

11. Serve hot.