1 (3- to 3-1/2-pound) whole chicken, cut into 8 pieces
Juice of 2 lemons
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil
1 teaspoon dried oregano
1. Coat a 9″ x 13″ baking dish with nonstick cooking spray. Place the chicken in the baking dish.
2. Pour the lemon juice over the chicken and season with the salt and pepper. Cover tightly with plastic wrap and chill for 4 to 6 hours, or overnight.
3. Preheat the oven to 350°F. Drizzle the chicken with the olive oil and sprinkle with the oregano.
4. Bake for 50 to 60 minutes, or until no pink remains and the juices run clear.
Cut a two inch pocket into the thickest part of each chicken breast.
Stuff each pocket with spinach and feta cheese and seal with a toothpick.
Season each breast well with salt and pepper. Heat oil over medium high heat and saute
the breasts until golden brown on all sides. Remove chicken to a plate and cover with tin foil.
Add onion to remaining oil in pan and cook for 2 minutes. Stir in garlic and cook for 30 seconds.
Stir in white wine and bring to a simmer. Stir in tomatoes and basil. Bring to a simmer and return chicken to the pan and cover. Simmer for 10 minutes. Remove lid and season sauce to taste. Serve with butter noodles tossed with parsley.
3-4 lb chicken
1/2 cup chopped onion
2 Tbs butter
juice of one lemon
1/2 tsp salt
1 Tbs fresh parsley (or 1 tsp dried)
1/4 tsp thyme
1/4 tsp paprika
Rinse chicken, pat dry, and remove any excess fat. Put the onion inside the chicken and rub the skin with butter. Put the chicken in the crockpot. Squeeze the lemon over the chicken and sprinkle with the salt, parsley, thyme, and paprika. Cover and cook on low 8-10 hours.
1 lb. ground beef
2 tbsp. chili powder
1 can (10 3/4 oz.) Campbell’s® Condensed Tomato Soup
8 cups salad greens torn in bite-size pieces
2 cups tortilla chips
chopped tomato
Sliced green onion
Shredded Cheddar cheese
Sliced pitted ripe olives
Directions:
COOK beef and chili powder in skillet until browned. Pour off fat. ADD soup and heat through. PLACE salad greens and chips on platter. Spoon meat mixture over salad greens. Top with tomato, onions, cheese and olives.
My inspiration for this recipe came from my husbands favorite chicken dish. The story behind this recipe is that hubby and I were on a business trip staying in a hotel with a kitchenette. The kitchenette is very small so we do not have an oven to bake in. We do have a cook top and a microwave. I just could not get behind the idea of nuking salmon even though they are individually wrapped and package says they are microwavable. For those of you wishing to cut your prep time down can buy your veggies pre chopped if you choose. I do 9 times out of 10. For those who cannot eat pasta feel free to substitute Quinoa or Brown Rice if you wish. Another note you can cook your salmon a number of ways this was the easiest way considering all we had was a cook top and a microwave.
4 Salmon filets
1 red pepper chopped
1 yellow pepper chopped
1 green pepper chopped
parsley for garnish (Fresh or Dried) I use dried
1 box pine nut couscous (Quinoa or Brown Rice Can Be substituted)
1 pkg crumbled sundried tomato feta cheese
1 tbsp lemon juice
mrs dash garden herb seasoning no salt added season to taste
Cook your couscous rice or Quinoa in Chicken Stock following directions on the box.
Combine your feta cheese, peppers, and lemon juice and set aside.
Season with Mrs Dash and Sauté your Salmon until it flakes usually 10 min.
Once your couscous, rice, or Quinoa is done combine that with the
Feta, Pepper Mixture and garnish with Parsley. Top your fish with the
Dijon mustard gives the topping a nice kick and balances the richness of the salmon fillets. Lemon juice in the spinach salad offers another bright note. Prep: 10 minutes Total: 25 minutes Ingredients
Serves 4
* 3 slices white sandwich bread * 1 cup fresh parsley * 2 tablespoons olive oil * Coarse salt and ground pepper * 4 skinless salmon fillets (6 ounces each) * 2 tablespoons Dijon mustard * 3 tablespoons fresh lemon juice * 5 ounces baby spinach * 1/2 medium red onion, thinly sliced
Directions
1. Preheat oven to 450 degrees. Line a baking sheet with aluminum foil; set aside. In a food processor, combine bread, parsley, and 1 tablespoon oil; season with salt and pepper. Pulse until coarse crumbs form. 2. Place salmon on prepared sheet; season with salt and pepper. Spread top of fillets with Dijon; top with crumb mixture, pressing gently to adhere. Roast until salmon is opaque throughout, 11 to 13 minutes. 3. Meanwhile, in a large bowl, combine lemon juice and remaining oil; season with salt and pepper. Add spinach and onion; toss to combine. Serve salmon with spinach salad.
Prep Time: 15 Minutes Cook Time: 20 Minutes Ready In: 35 Minutes Servings: 8 "Chicken breast cubes, feta cheese, and kalamata olives combine with quinoa in this salad that is equally good warm or cold." Ingredients: 2 cups water 2 cubes chicken bouillon 1 clove garlic, smashed 1 cup uncooked quinoa 2 large cooked chicken breasts – cut into bite size pieces 1 large red onion, diced 1 large green bell pepper, diced 1/2 cup chopped kalamata olives 1/2 cup crumbled feta cheese 1/4 cup chopped fresh parsley 1/4 cup chopped fresh chives 1/2 teaspoon salt 2/3 cup fresh lemon juice 1 tablespoon balsamic vinegar 1/4 cup olive oil Directions: 1. Bring the water, bouillon cubes, and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Discard the garlic clove and scrape the quinoa into a large bowl. 2. Gently stir the chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt into the quinoa. Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.
When Making this I would put the olives on the side so those that do not like Olives like me could have the dish without the olives.
Taco Casserole
Ingredients
1 large package corn tortillas 1 can refried beans 1 can enchilada sauce 1 can black olives (optional) 1 pound ground beef 1 package taco season 1 can green chilies 1 jar taco sauce (liquid) 4 cups shredded cheese Salsa
Preparation
In a large saucepan, brown the ground beef. Combine olives, taco season, green chilies, and half jar of taco sauce with ground beef. Simmer for 5 minutes. In 9 by 13 pan layer bottom with corn tortillas, add with meat mixture on top followed by salsa, and cheese. Next layer the tortillas, beans, salsa and cheese. Top with tortillas, cheese and salsa (or taco sauce). Cook for 35 minutes at 350 degrees.
4 chicken breasts, boneless and skinless 1 stick butter 4-5 Tbsp. cajon poultry seasoning 1 red pepper cut into match sticks pieces 1 yellow pepper cut into match stick pieces 1 green pepper cut into match stick pieces 1 can chicken broth 1 serving angel hair pasta, pre cooked Flour for coating chicken Vegetable spray
Preparation
Spray large frying pan with vegetable spray. Put stick of butter and poultry seasoning in pan. Heat until melted. Meanwhile, cut chicken into bite-sized pieces and coat with flour. When butter has melted, add chicken to pan and cook until brown. Move chicken to one side of the pan and add all the peppers. Cook for about 2 minutes. Add chicken broth a little at a time and cook until the juices thicken up a bit. Add the angel hair pasta (remember to pre cook it!). Cook for one minute and serve.
from Campbell’s Kitchen Prep Time: 10 min. Cook Time: 8 hr.
Ingredients:
1 can (10 3/4 ounces) Campbell’s® Condensed Golden Mushroom Soup
1 cup Burgundy or other dry red wine
2 cloves garlic, minced
1 tsp. dried thyme leaves, crushed
2 cups small whole mushrooms (about 6 ounces)
2 cups fresh or thawed frozen whole baby carrots
1 cup frozen small whole onion, thawed
1 1/2 lb. beef top round steaks, 1 1/2-inches thick, cut into 1-inch pieces
Directions:
Stir the soup, wine, garlic, thyme, mushrooms, carrots, onions and beef in a 3 1/2-quart slow cooker. Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender. * Or on HIGH for 4 to 5 hours Serves 6.
