Need some new recipes to try....have one you would like to share?

Answer 1

crock pot meal

pack of stew beek (brown in pan)
1 onion sliced
pack of mushrooms sliced
2 large cans of cream of mushroom soup
1 16 oz sour cream

salt and pepper to taste


cook 6- 8 hours on high
1/2 hour before serving put sour cream in

serve over noodles or rice

Answer 2

My Greg's Favorite Chicken Salad


1/2 cup mayonnaise
1/4 teaspoon salt (wait until the end and do this to your specific taste)
1/4 - 1/2 teaspoon poultry seasoning ( I use a quarter then sometimes sprinkle more in)
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 tablespoon lemon juice
3 cups diced, cooked chicken breast meat (the preroasted @ the deli works great if you don't have the time to cook them yourself)
1/2 cup finely chopped celery
1/4 cup chopped green onions
8 ounce chopped pecans
1 1/2 cups diced Swiss cheese (I also use the low fat Monterrey jack/Cheddar combo)
1 1/2 cups halved green or red grapes depending on your taste 1/2 - 3/4 cups chunky apple sauce

DIRECTIONS
In a medium bowl, whisk together the mayonnaise, salt, poultry seasoning, onion powder, garlic powder, pepper, and lemon juice.
In a large bowl, toss together the chicken, celery, green onions, Swiss cheese, and grapes. Add the mayonnaise mixture, and stir to coat. Chill until serving. Serve over lettuce or we like ours on fresh crescent rolls (premade from the deli works the best)
I've given this recipe out numerous times at request. And I make it usually once a month at home.

Answer 3

Honey Mustard Chicken and Pasta


Ingredients:
1 pound boneless, skinless chicken breasts
1 large red onion, thickly sliced
2 tablespoons flour
1 (14.5 ounce) can low sodium chicken broth
2 tablespoons white wine vinegar
1/2 cup chutney
1 tablespoon Dijon mustard
2 tablespoons honey
1 1/2 tablespoons chopped parsley
1 bunch green onions, sliced
4 1/2 cups cooked fettucini (about 1/2 pound uncooked)

Preheat broiler. Place chicken breasts on a baking sheet sprayed with nonstick cooking spray. Broil about 4 minutes. Turn chicken and add onions to the baking sheet. Continue broiling an additional 4 minutes or until chicken is no longer pink.

In a small bowl, combine flour, 1/4-cup chicken broth and mix well. Place remaining broth in a small saucepan and heat over medium heat until hot. Reduce heat and add the flour mixture and stir until it begins to thicken. Sauce will thicken as it's heated, additional flour may be used to reach desired consistency. Remove from heat and stir in the Dijon mustard, honey, chutney, vinegar and parsley. Slice chicken and place on pasta. Top with sauce sprinkle with green onions.

Answer 4

One of my favorites is lite curry chicken or shrimp.
I cure a couple of tablespoons of curry powder and cumin (adjust to your taste) in butter . . . These are available at most chain grocery stores in the spice section.
Then toss in 1 lb bag of peas, 1 20 oz can of pineapple chunks and 1 pound cooked diced chicken (preferably foster farms) and heat until hot (do NOT overcook).
When using shrimp , I toss them in for the last minute because they shrink if in longer than that (kind of like mushrooms !)
This is a fast recipe so do not do too far ahead or the peas will loose color and the shrimp shrink !

Answer 5

This is my favorite chicken recipe. I know, I know - chicken is chicken - but not this chicken! I will make this and eat it for days. My friends whom I have given the recipe to now call it "Allison's Chicken" (that's my name - tee hee!)

Grilled Rosemary Chicken

1/3 cup olive oil
1/3 cup dry white wine
3 tablespoons chopped fresh rosemary
2 tablespoons finely chopped green onions
2 cloves large garlic, crushed
1 teaspoon salt
3/4 teaspoon ground black pepper
6 (4-6-oz.) fresh boneless, skinless chicken breasts

Whisk together olive oil, white wine, rosemary, green onions, garlic, salt and pepper. Mix with chicken and marinate for 1 to 4 hours in the refrigerator.

Preheat grill. Lightly oil cooking rack.

Grill chicken until thoroughly cooked, about 10 minutes. Baste occasionally with marinade. Serve immediately.

Answer 6

STUFFED PORK CHOPS

2 loin cut pork chops with pocket
1 small egg, beaten
2 tbsp all-purpose flour
1 tbsp vegetable oil
1 tbsp butter
1 tbsp onion
1/4 cup apple peeled and finely chopped
1 tbsp dried cranberries finely chopped
1/2 cup crumbled cornbread
dash dried sage
dash dried thyme
dash salt
dash pepper

1. Melt the butter in a medium skillet over medium heat and sauté the onion for three minutes. Add the cranberries and apple and cook for an additional minute.

2. In a large bowl mix the corn bread, sage, salt, pepper, and thyme. Add the apple mixture and 1 1/2 teaspoon beaten egg.

3. Carefully stuff the pork chops with the stuffing. Close the pocket with wooden toothpicks.
Dip the pork chops in the remaining beaten egg and then into the flour.

4. Heat the oil in a large heavy skillet over medium heat. Cover and cook the pork, turning occasionally, until the juices flow clear when chop is pierced (about 1 hour).


CALIFORNIA CHICKEN

4 skinless, boneless chicken breasts
1 teaspoon olive oil
1/2 teaspoon onion powder
1 pinch salt
1 pinch ground black pepper
2 avocados - peeled, pitted and sliced
2 ripe tomatoes, sliced
1 (8 ounce) package Monterey Jack cheese, cut into 10 slices

Preheat oven to 350 degrees F (175 degrees C).
Warm oil in skillet and add chicken and onion. Cook 15 minutes or until chicken is browned and just about done. Add salt and pepper to taste.
Place chicken on cookie sheet and top each breast with 1 to 2 slices of tomato and 2 to 3 slices of cheese. Place in oven for 10 to 15 minutes, until cheese melts. Remove from oven, add 2 to 3 slices of avocado on top of each breast, and serve immediately.