KPC chicken lime pasta - Lindsey found

This is Trav's favorite recipe of late... I have had a few requests for the recipe, (I actually got it from Brit... and it really is yummy! thanks pookey)

Serves about 6 adults.. and you can always double if needed! Hope you like spicy! ; )

Melt butter in large pot, add garlic, cilantro and jalepeno's. Cook until wilted.
1/2 cup cilantro chopped
3 Tbs butter
2 Tbs minced garlic

Add the following to the large pot, reduce heat and let simmer to paste like consistency.

3 Tbs of Lime Juice
1/2 cup chicken stock

In separate frying pan sautee
2 Tbs butter
1 red pepper sliced
1 yellow pepper sliced
1/2 purple onion sliced

Place 2-3 chicken breasts (cubed) in bowl and cover in 1/4 cup soy sauce

cook 12 oz spinach fetticine or linguine

add 1 1/2 cup heavy cream to pot, add raw chicken and cook until chicken is done. Then add peppers and pasta to pot, stir and serve!

Fresh Salsa! (Razorback) - Veanne Elg found

1 (15oz) can crushed tomatoes
2 cloves garlic, minced (I used 3 large)
2 (14oz) cans blackeye peas, drained
1 green pepper, chopped (you can use red, yellow or orange)
1 (14oz) can hominy, drained
2 medium tomatoes, chopped
1-2 jalapeno peppers, finely chopped
4 green onions, chopped
½ c. onion, chopped (I used a whole onion)
½ c. fresh parsley, chopped
salt to taste
(I used Italian flat leave parsley)
1 8 oz. bottle Italian salad dressing (I used Ken's Steakhouse Lite Northern Italian)

Pour salad dressing in a bowl. Add fresh ingredients first, then canned ingredients. Refrigerate 2 hours or overnight. Serve with tortilla chips.

Note: I think you could also make this with lemon or lime juice instead of the Italian dressing.

(And Brooke insists that if you use lime juice that you also use cilantro instead of parsley!)

Fabulous, 100% whole wheat bread! - Elisa's Neighbor found

Soft as store bought and so much better!


Mix well in order:

1/2 c. warm water
2 t. sugar
3 T. yeast
6 c. 100% whole wheat flour
4 c. warm water
2/3 c. canola oil
2/3 c. honey
1 c. essential gluten flour
4-6 c. more…100% whole wheat flour
2 T. salt

When mixed, knead on a solid surface for 10 minutes.
Place in 3-4 greased bread pans. Let rise to double.
Bake in a preheated 350’oven for approx. 20-25 minutes or until golden brown on top.

Poor Man's Cabbage - (Soup) - Brooke

This is a great one to have on cold days, or as a meal on days you want to be warm inside...

Ingredients:

3T. olive oil, divided

1 medium onion, sliced into 1/4 circles

1/2 large cabbage sliced into stir-fry sized pieces

1 QT. whole Tomatoes with juice

1 can chicken broth plus 2 boullion cubes

1/4-1/2 t. cayenne (I like it best on the warm side)

1/2t. ground ginger

2T. Soy sauce

Instructions:

in a large saucepan saute on medium-high heat onions and cabbage in 2T. oil. Stir-fry until you can smell the onions grilling! (smells good!) Then add Tomato, boullion, broth and the rest of the ingredients, stiring often until it comes to a soft boil. Reduce heat and continue to simmer for approx 5-10 minutes, until the cabbage is soft but still has texture, like good pasta. (soft but not weak!)

eat warm! Yummmmmmmmy!

Mediterranean-Style Pot-Roast - Brenda found

When I make it, I double the Worcestershire sauce and I use one tablespoon of oregano instead of 2 teaspoons of herbes de Provence, partly because I don't know what herbes de Provence is. Also, I cut my meat into serving size pieces before I brown it because I think it lets the meat absorb more flavor. Enjoy!


2-3 lbs boneless beef chuck pot roast
1 tablespoon cooking oil
1 medium onion, sliced
1 14.5 oz can diced tomatoes with basil, oregano, and garlic, undrained
1/4 cup sliced, pitted ripe olives1 tablespoon Worcestershire sauce
2 teaspoons dried herbes de Provence,
crushed 1 teaspoon coarsely ground black pepper
1/2 cup crumbled feta cheese (2 oz)

1. Trim fat from meat.
If necessary, cut meat to fit into a 3 1/2 or 4 quart slow cooker. In a large skillet brown meat on all sides in hot oil. Drain off fat. Set aside.
2. Place onion in cooker; top with meat.
In a medium bowl combine undrained tomatoes, olives, Worcestershire sauce, herbes de Provence, and pepper; pour over meat in cooker.
3. Cover and cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours.
4. Remove meat from cooker. Cut meat into six serving-size pieces. Arrange meat on a serving platter. Using a slotted spoon, transfer vegetables to serving platter, reserving juices. Spoon enough of the juices over meat and vegetables to moisten. Sprinkle with feta cheese.

Simple Moo Shoo!!! Or if you prefer Moo Shu! - Brooke found

Mix and set aside:

sauce - (bowl 1)

1T. oil

2 cloves minced garlic

1/2 t. ginger

1/4 t. cayenne

2 T. soy sauce

and thickening-(bowl 2)

1/4 cup water

1T. cornstarch

and 2 cups of shredded cabbage - (bowl 3)

then:

Saute (in 2 more T. oil):

1 lb. lean beef cut into small strips (may also use chicken or lean pork)

3/4 cup shiitake mushrooms or other mushrooms sliced (optional)

1 medium onion sliced thin into 1/4 circles

1/4 cup "string" sliced carrots (long strings) (optional)

When saute is beginning to brown add bowl 3 (cabbage) and stir together and let soften for approximately 2-3 minutes.

When cabbage begins to take on a clear color, add bowl 1 (sauce) and stir quickly until everything is coated evenly and then add bowl 2 (thickening) and stir a few more times until the juices thicken.

Turn off heat and set aside.

In the microwave heat 10 tortillias for approximately 10 seconds each and no more than one minute if doing all ten at once.

Put filling into warm tortillas and serve!

May drizzle the top with your favorite chinese sauce or sweet and sour, my favorite is to top with sauerkraut! This is a very good dinner and goes well with stir fried veggies! Is warm but not too spicy!!! You must try it!!!

Whole Wheat Tortillas! Brooke found

Make them fresh yourself and see the difference! Makes 4 large or 6 small tortillas.

Ingredients:

1 3/4 cup finely ground whole wheat flour
3 T. shortening (or lard, like in Mexico)
1/2 t. salt
1/2 t. baking powder
1/2 c. warm water


Preparation:

With a hand beater or mixer, blend all ingredients except water until it resembles a course meal. When well combined, slowly add water until soft dough forms. Knead for 5 minutes.
Separate into 6 portions for small tortillas or 4 portions for large tortillas.
Roll and flip roll and flip until you have a nice round 1/8'' thick.
Place on a very hot preheated griddle or skillet and brown on each side.
Adjust size for burritos, tacos etc.

Hamburger Soup (Crock-pot!) - Brooke's Mother-in-law

Simmer in crock-pot on low setting for at least 3 hours:

1/2 lb. browned lean hamburger

2 cups shredded potatoes

2 1/2 cups shredded carrots

3/4 cup chopped celery

2 medium onions diced

1/4 cup green pepper diced

1/4 cup pearled barley

1 Quart tomatoes with juice

1 1/2 Quarts water

2 t. parsley flakes

pinch of italian seasoning

1t. seasoned salt

2T. sugar

1T. Worchestershire sauce

4 beef bouillon cubes

salt and pepper to taste

1 bay leaf

Makes about 18 cups of soup!

Whole Wheat Pizza Crust!!! - Brooke

Combine and dissolve:

1 1/2 c. warm water

2T. yeast

2 T. essential gluten flour

2T. sugar

1T. honey

3T. canola or olive oil

Then add:

4 1/2 c. finely ground whole wheat flour

3 t. salt

Mix thoroughly and kneed until smooth. Roll out thin onto floured surface. place on sprayed pizza pan and roll edges. Top with pizza sauce of your choice, and toppings of your choice, plus grated mozzerella cheese. (if cheese pizza, sprinkle with some garlic salt and parsley flakes or italian seasoning. Bake in a preheated 450' oven for approx 15 minutes until there are golden brown spots on the cheese.

Makes 1 large or two medium crusts!

Chuncky Chicken Salad! - Brooke

Yummy!
Salad:

1 plate per person
baby spinach, chopped veggies of your choice, (asparagus, beets, peppers, onion, celery, carrots, mushrooms, cabbage, fresh or frozen peas, tomatoes etc.)
divide equally on each plate the size you desire.

Chicken:
Cut into bite sized pieces, 1/2 boneless skinless chicken breast per person. (minimum 3)
Saute in a hot skillet until edges turn white, then:
For every 3 people add: 3T. Honey and 2T. mustard (prepared) in the hot skillet and saute chicken in sauce until just done or light golden brown. When finally done, quickly add 1/4 cup of water per every three people and stir quickly letting the liquid bubble for a few seconds in the hot pan. (it will pick up the browned sauce at the bottom of the pan.) Remove from heat. Divide and spoon Chicken evenly onto salads and then divide liquid and drizzle over salads as well. (will be just a little each!)

Serve immediately while still warm! Enjoy!!!

Fruit and Yogurt Crepe's - Brooke

Crepe':

8 eggs
1 can evaporated milk
1 can water (use can)
1/2 t. salt
3 T. sugar
1T. canola or olive oil
3-4 T. finely ground whole wheat flour

Blend eggs, milk, water, salt, sugar and oil until well mixed, then while mixing slowly add the flour, adjust flour if too runny.

pour onto preheated, greased skillet (I use canola cooking spray) and rotate until it spreads out to the size of a medium tortilla. Cook for 1-2 minutes then loosen and check color. If it is done give it a quick flip and cook for about 30 seconds more. It takes some experimenting but it turns out great!

Filling:
Then fill with cut up berries or fruit, and drizzle with natural vanilla yogurt. (If you wish to substitute warmed, pure maple syrup on occasion you can!! It is fabulous!)
Roll and enjoy!!!!

Caribbean Chicken Salad - Elisa found

Servings: 4
Prep Time: 30 minutes

Caribbean Chicken Salad

4 portions chicken breast (about 1 lb), chopped
2 tsp McCormick Montreal Chicken seasoning
1 bag romaine salad blend
1 bag baby spinach
1 cucumber, sliced
1 bell pepper, sliced
2 tomatoes, diced
1 can (11 oz) mandarin oranges, drained
1 can (8 oz) pineapple tidbits, drained
1/2 cup cheddar cheese, shredded
1/2 cup lite honey-Dijon slad dressing
Croutons (Bruce says, "no salad is to good for croutons)

1. Season chicken on both sides with montreal seasoning. Place chicken on lightly coated skiller and cook until no longer pink.

2. While chicken is cooking, combine salad, spinich, cucumer, bell pepper, and tomatoes in large mixing bowl, toss.

3. Divide salad between four plates. Top each with their share of orange slices, pineapple, and cheese.

4. After chicken has cooled a little put on top of salad. Pour honey-Dijon dressing on top. WALLA, scrumptious!

Asian Beef Stir-Fry - Elisa found

Servings: 4
Prep Time: 30 minutes

Asian Beef Stir-Fry

4 portions spaghetti (about 8 oz uncooked)
4 portions lean steak (about 1 lb)
1/8 tsp crushed red pepper flakes
3 cloves garlic, minced
1 onion, sliced
4 celery stalks, sliced
1 head napa cabbage, shredded
1/2 cup lite soy sauce

1. Prepare spaghetti according to its package directions; drain and set aside.

2. While the spaghetti is cooking, slice steak into bite-size pieces.

3. Lighlty coat a large skillet or wok with cooking spray. Over medium-high heat, stir-fry red pepper flakes and garlic for 1 minute.

4. Add the steak strips to the skillet, stir-fry until no longer pink. Remove the steak from skillet and set aside.

5. Lightly recoat the skillet with cooking spray. Stir-fry onion and celery until tender, about 5 minutes. Add cabbage and cook until crisp tender, about 2 more minutes. (the cabbage cooks WAY down, so if you need more room cook only a part of it and then add more once it cooks down).

6. Return steak to skillet. Add cooked spaghetti and lite soy sauce; mix gently and hear thoroughly.

7. Divide unto 4 portions, serce and enjoy!