Pineapple Rice Pudding

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• 1 cup cooked rice
• 3/4 cup sugar
• 1 pint half-and-half cream
• 1 tablespoon cornstarch
• 3 medium eggs, beaten
• 1 teaspoon vanilla
• 1 (15 ounce) can crushed pineapple, liquid reserved
• pecans, toasted and chopped (optional)

Recipe

• 1 in a large mixing bowl, combine rice, sugar and half-and-half and mix well.
• 2 stir in cornstarch, eggs, vanilla and pineapple.
• 3 pour into 4-5 quart slow cooker coated with vegetable cooking spray,.
• 4 cover and cook on low for 2-3 hours.
• 5 when ready to serve, top each serving with toasted chopped pecans if desired.

Mustache Of The Dragon Wheatberry Pilaf

Total Time: 1 hr 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 2 shallots, minced
• 3 -4 garlic cloves, minced
• 2 tablespoons vegetable oil
• 2 cups wheatberries
• 1/2 cup dry wine
• 4 -4 1/2 cups vegetable broth
• 2 tablespoons fresh tarragon leaves
• 1 lb pea shoots, coarsely chopped
• salt
• fresh ground pepper
• chopped fresh chives

Recipe

• 1 saute the shallots and garlic in the oil until soft but not browned over med-high heat.
• 2 add the wheatberries and cook a few more minutes, until they are separated and coated with oil.
• 3 stir in wine and cook over med heat, stirring frequently, until wine is evaporated.
• 4 stir in stock.
• 5 when it simmers cover pan and simmer for 1 hour or more until wheatberries are moist and tender and most of the stock absorbed.
• 6 add tarragon, pea shoots and toss until greens are wilted.
• 7 season to taste.

Lemon Chiffon Dessert With Rice Krispies

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 3 cups rice krispies (kellogg's is best)
• 1/4 cup firmly packed brown sugar
• 1/3 cup butter, melted
• 1 (7 1/2 ounce) package lemon pie filling
• 2 eggs, separated
• 1/3 cup cold water
• 1 3/4 cups boiling water
• 1 tablespoon butter
• 1/4 cup granulated sugar

Recipe

• 1 crush cereal to 250 ml (1 cup). combine with brown sugar and 75 ml (1/3 cup) butter, mixing well. reserve 50 ml (1/4 cup) crumbs. press remainder evenly into bottom of 20 cm (8-inch) springform pan ( or 23 cm (9-inch) pie plate ) to form crust. bake at 180 degrees c (350 degrees f) 7 minutes or until lightly browned. cool.
• 2 prepare dessert mix according to package directions, except reduce boiling water to 425 ml (1 3/4 cups). cool 3 minutes, stirring twice. meanwhile, beat egg whites until soft peaks form; gradually add sugar, beating until peaks are stiff but not dry.
• 3 pour half of the filling onto crust. gently fold remainder into egg whites. spread over first layer; sprinkle with reserved crumbs. chill about 3 hours. refrigerate leftovers.

Mexicali Spaghetti Bake

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1/2 lb spaghetti or 1/2 lb noodles
• 1 lb ground beef
• 1/2 lb ground cheese
• 1 onion, chopped
• 1 green pepper, chopped
• garlic
• 1 (15 ounce) can tomatoes
• 1 (15 ounce) can whole kernel corn
• salt and pepper
• 2 teaspoons chili peppers
• 1 teaspoon worcestershire sauce
• 1 (4 ounce) can pitted black olives

Recipe

• 1 while making sauce, cook spaghetti or noodles.
• 2 drain well.
• 3 brown beef until partly done.
• 4 add onion, pepper and garlic.
• 5 when beef is brown, add spagetti, tomatoes, corn, salt, pepper, chili powder, worcestershire sauce and olives.
• 6 bake 1 hr covered at 325°f.

Mushroom And Ham Tagliatelle

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 12 ounces tagliatelle pasta noodles
• 1 tablespoon oil
• 1 lb button mushroom, halved if large
• 7 ounces cream cheese
• 10 ounces spinach
• 2 teaspoons dijon mustard
• 4 ounces greek yogurt
• 4 1/2 ounces ham, roughly chopped
• 1 pinch salt and pepper
• parmesan cheese (optional)

Recipe

• 1 boil the pasta in lightly salted water as directed on the pack.
• 2 meanwhile, heat the oil in a large frying pan, add the mushrooms and fry for a few minutes until golden.
• 3 add the cream cheese and wait for it to melt, then stir in the spinach.
• 4 cover with a lid and steam for 2 mins until wilted. stir in te mustard, yogurt and ham and season wih salt and pepper.
• 5 drain the pasta and stir into the sauce. toss together before serving.
• 6 serve with parmesan if you like.

Kikko Roni Cornish

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 1 (6 1/4 ounce) package wild rice-a-roni
• 1 (6 1/4 ounce) package long grain rice
• 2 cups water
• 2 tablespoons soy sauce (kikkoman)
• 1/4 cup celery, diced
• 1 (4 ounce) can mushrooms, drained
• 6 cornish hens (1 1/4 lb. each)
• 1/2 cup kikkoman soy sauce
• 1 1/2 cups orange marmalade
• 1 teaspoon dry mustard

Recipe

• 1 prepare both packages of rice as directed on pkg. using only 2 cups water and 2 tblsp. soy sauce. add celery and mushrooms; cool. stuff and truss the hens. bake 1 1/4 hours at 350* basting 4 times with last 3 ingredients mixed together.

Non-dairy Vegan Sour Cream

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 10 1/2 ounces firm silken tofu
• 1 tablespoon seasoned rice vinegar
• 1 tablespoon lemon juice
• 1 teaspoon cider vinegar
• 1/2 teaspoon salt
• 1 teaspoon splenda sugar substitute

Recipe

• 1 combine all ingredients in food processor or blender will smooth. refrigerate in airtight container up to 3 days.

Non Lasagna

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 lb italian sausage
• 1 lb hamburger
• 1 small onion
• 1 teaspoon minced garlic
• 8 ounces pasta (rigatoni, elbow, mostaciolli)
• 8 ounces ricotta cheese
• 8 ounces cottage cheese
• 2 cups shredded mozzarella cheese
• 2 (16 ounce) jars spaghetti sauce
• mushroom (optional)

Recipe

• 1 brown sausage, hamburger, onion and garlic. drain.
• 2 in large pasta pot, boil pasta and cook aldente' as recommended on package. drain. return to pasta pot.
• 3 add cooked meat mixture, cheeses, spaghetti sauce and mushrooms. mix thoroughly.
• 4 you can serve immediately, or put in large casserole dish and cover with additional mozzarella and bake until bubbly (approx 45 min).
• 5 you can make this dish lighter by using low-fat burger and no-fat cheeses and it still tastes fantastic. i can fool my husband and kids every time!

Lemon Chicken Spaghetti

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 lb boneless skinless chicken breast, cut into strips
• 2 green onions, chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 cup chicken broth
• 1/2 cup heavy whipping cream
• 8 ounces uncooked thin spaghetti
• 1 cup frozen peas
• 1/2 cup chopped seeded tomato
• 1/2 cup shredded parmesan cheese
• 2 tablespoons grated lemon peel
• 1/8 teaspoon lemon-pepper seasoning

Recipe

• 1 in a large skillet, saute the chicken, onions and garlic in oil until chicken is no longer pink. remove the chicken with a slotted spoon; keep warm. add the broth to the skillet; bring to a boil and cook until reduce by half. reduce heat; add cream. cook and stir for 5 minutes.
• 2 cook spaghetti according to pkg. directions. add peas, tomatoes, parmesan cheese and chicken to the cream mixture; heat through. drain spaghetti; toss with chicken mixture. sprinkle with lemon peel and lemon-pepper.

Mangalorean Beef And Bacon Gravy - 2.5-qt. Pressure Cooker

Total Time: 1 hr 50 mins Preparation Time: 1 hr 20 mins Cook Time: 30 mins

Ingredients

• Servings: 3
• 1 lb beef chuck, cut into 1 1/2-inch cubes
• 2 tablespoons ginger paste
• 2 tablespoons garlic paste
• 1 teaspoon fresh ground black pepper
• 1 tablespoon vinegar
• 2 teaspoons kosher salt
• 1 1/2 tablespoons vegetable oil
• 3 whole cloves
• 1 inch cinnamon stick
• 1 cup water
• 1 1/2 tablespoons vegetable oil
• 2 large onions, cubed (~3 cups)
• 3 small green chilies, slit lengthwise (like thai bird)
• 1 tablespoon red chili powder
• 1/4 teaspoon turmeric powder
• 1/2 lb bacon, cut into 1-inch pieces
• 1 cup tomato puree
• 1/2 cup water
• kosher salt, to taste

Recipe

• 1 combine meat, ginger paste and garlic paste, pepper, vinegar, and salt. marinate 1 hour or overnight in the refrigerator.
• 2 heat oil in pressure cooker on medium-high heat until shimmering.
• 3 add cloves and cinnamon stick and stir until fragrant, about 1 minuts.
• 4 add the marinated beef and cook, stirring occasionally, until lightly browned, about 5 minutes.
• 5 add 1 cup water and close pressure cooker. cook over high pressure for 45 minutes, then release pressure and allow steam to escape, per recommended method for your pressure cooker.
• 6 transfer beef and juices to a large bowl.
• 7 wipe out pressure cooker, add 1 1/2 tablespoons vegetable oil, and return to medium-high heat until shimmering.
• 8 add onions and cook, stirring occasionally, until lightly browned, about 10 minutes.
• 9 add green chillis and stir until fragrant, about 2 minutes.
• 10 add red chilli and turmeric powder and stir vigorously to prevent spices from burning, and cook for 1 minutes. if the spices tend to stick or discolor, add a few drops of water.
• 11 add bacon and stir until the bacon begins to render, about 5 minutes.
• 12 add the tomato puree and cook, stirring until the oil is fragrant and separates from the mixture, about 5 minutes.
• 13 add water, bring to a simmer, and cook for 10 minutes.
• 14 return the beef and its juices to the pot and allow the whole dish to cook for another 15 minutes.
• 15 season to taste with salt, if desired. serve with naan bread or rice.

Miso-bean Vegan Stew With Nori And Wild Rice (gluten, Dairy Free

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 3
• 5 cups water
• 1 tablespoon miso
• 1 cup dried beans
• 3 sheets nori, toasted
• 1 cup celery, chopped
• 1 cup carrot, chopped
• 1/4 cup wild rice
• garlic powder
• salt
• pepper

Recipe

• 1 bring water to a boil and dissolve miso. add beans.
• 2 in a non-stick pan, quickly fry carrots.
• 3 and celery with spices, then add to stew. crumble nori into pot, add rice, bring to a boil.
• 4 simmer for at least two hours (or until beans are cooked through).

Miss Daisy's Red Rice

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 4 slices bacon
• 1 medium yellow onion, peeled and diced
• 1 stalk celery, diced
• 1 small green pepper, cored and diced
• 2 cups long grain rice
• 1 (28 ounce) can crushed tomatoes
• salt & freshly ground black pepper

Recipe

• 1 fry bacon strips in a heavy skillet over medium heat, turning occasionally, until crisp and golden brown, about 10 minutes.
• 2 remove from pan and drain on paper towels, reserving grease in skillet.
• 3 preheat oven to 350*f.
• 4 add onions, celery, and green peppers to grease in skillet.
• 5 reduce heat to medium low and cook, stirring occasionally until vegetables are soft, about 15 minutes.
• 6 increase heat to medium, add rice to vegetables and cook, stirring constantly for 5 minutes.
• 7 add tomatoes and season to taste with salt and pepper.
• 8 transfer to a large baking dish and add 2 cups water.
• 9 cover tightly with aluminum foil, then bake for 1 hour.
• 10 serve topped with crumbled bacon.

Pineapple Rice Pudding

Total Time: 1 hr 30 mins Preparation Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 2 cups cooked rice
• 2/3 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 2 cups crushed pineapple, well-drained
• 1/2 cup miniature marshmallow
• 1/2 cup whipped cream, whipped

Recipe

• 1 combine rice, sugar, salt and vanilla.
• 2 add pineapple; chill 1 hour.
• 3 add marshmallows and fold in whipped cream.
• 4 chill until serving time.

Lemon Chicken With Broccoli & Red Pepper

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 3/4 lb boneless skinless chicken breast
• 5 tablespoons lemon juice
• 2 garlic cloves, minced
• 3/4 cup chicken broth
• 1 tablespoon cornstarch
• 2 teaspoons liquid honey
• 1 teaspoon lemon rind
• 1 tablespoon vegetable oil
• 3 cups broccoli florets
• 1 red bell pepper, cut into thin strips

Recipe

• 1 cut the chicken breasts into chunks.
• 2 for the lemon juice, i squeezed as much juice out of the lemon as i could, and made up the rest with bottled lemon juice.
• 3 in a bowl, combine chicken, 2 tbsp of the lemon juice and garlic, let stand for 15 minutes
• 4 in a separate small bowl, combine broth, cornstarch, honey, lemon rind, and remaining juice. set aside.
• 5 in a large skillet or wok, heat half of oil over medium-high heat and stir-fry chicken for about 4mins or until browned. transfer chicken to bowl. add remaining oil to pan; stir fry broccoli and red pepper for 4 minutes.
• 6 stir reserved chicken broth mixture, pour into pan. bring to boil, stirring constantly, until sauce thickens, about 1 minute reduce heat; cook until vegetables are tender crisp, about 2 to 3 minutes stir in chicken broth until heated through.
• 7 serve over rice or noodles if desired.

Mexicali Pasta

Total Time: 26 mins Preparation Time: 10 mins Cook Time: 16 mins

Ingredients

• Servings: 4
• 8 ounces wagon wheel macaroni
• 2 tablespoons olive oil
• 1 lb fresh boneless skinless chicken breast, cut into 1/2 " diced
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 1 (11 ounce) can mexican-style corn, drained
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup shredded monterey jack cheese

Recipe

• 1 cook pasta according to package directions; drain.
• 2 heat a large skillet over medium-high heat.
• 3 add oil and heat until hot.
• 4 sauté chicken until golden brown, about 6 minutes.
• 5 stir in tomatoes and corn and simmer for 5 minutes.
• 6 season with salt and pepper.
• 7 toss with hot pasta and garnish with monterey jack cheese.
• 8 serve immediately.

Little Dumpling Soup (nockerl-/griessklosschensuppe

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• 7 cups stock
• 1 cup farina
• 3 tablespoons farina
• 1/2 teaspoon grated nutmeg (fresh is more authentic)
• 3 eggs
• 2 tablespoons butter or 2 tablespoons oil
• 1 teaspoon salt

Recipe

• 1 in a large pot, bring the stock to a rapid boil.
• 2 combine the farina, nutmeg, eggs, butter and salt in a large bowl and set aside for 1-2 minutes.
• 3 scoop up small spoonfuls of the batter and scrape them into the boiling stock.
• 4 stir occasionally to prevent the dumplings from sticking; they will float when they are done!
• 5 note: if your dumplings disintegrate when they hit the water, ensure that your stock is rapidly boiling; also, "pack" your batter together a bit before dunking it, and/or add another tablespoon or two of farina to your batter -- it may be too moist (again, allow the batter to rest 1-2 minutes before continuing).

Lemon Chicken Soup With Spaghetti

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 6 cups chicken broth
• 1/4 cup lemon juice
• 1 bay leaf
• 3 ounces spaghetti, approx 1 cup & broken into 2 inch pieces
• 2 (6 ounce) chicken breasts, diced into small bite-sized pieces

Recipe

• 1 combine the first 3 ingredients in a pot and bring to a boil.
• 2 boil for approximately 20-25 minutes.
• 3 in the meantime, dice the chicken & break the spaghetti.
• 4 add the chicken & spaghetti, reduce to a simmer, cover.
• 5 simmer for 10-15 minutes, or until the spaghetti is cooked through.

Mexican Un Fried Ice Cream

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 4
• vanilla ice cream
• rice krispies
• honey
• cinnamon

Recipe

• 1 make large balls of vanilla ice cream.
• 2 roll in rice krispies.
• 3 let sit in freezer until very hard.
• 4 mix cinnamon in honey.
• 5 pour over ice cream balls.

Mama's Macaroni Pie

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 lbs cracker barrel mild cheddar cheese
• 1 lb elbow macaroni, boiled and drained
• 3 eggs
• 6 tablespoons butter or 6 tablespoons margarine
• paprika
• 1 (12 ounce) can evaporated milk

Recipe

• 1 preheat oven to 350 degrees.
• 2 cut one block of cheese into small chunks.
• 3 in a round casserole dish, mix the macaroni, eggs, butter, small chunks of cheese, and a few shakes of paprika together.
• 4 add the evaporated milk.
• 5 the mixture should be thick, but not slushy.
• 6 cut the second block of cheese into strips, and place on top of the casserole.
• 7 sprinkle a little more paprika on top.
• 8 place some pieces of butter on top.
• 9 bake for 20 minutes until the top bubbles and becomes golden brown.
• 10 let it cool before cutting with a spatula into wedges, like a piece of pie.

Pineapple Rice

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 cup rice
• 2 eggs
• 1 can pineapple (crushed or tidbits)
• 2 tablespoons sugar
• 1 carton whipping cream (or you can use cool whip. taste much better with whipping cream.)

Recipe

• 1 cook rice as directed until tender.
• 2 drain and rinse rice in cold water.
• 3 drain pineapple and save the juice for mixture below.
• 4 mix eggs, sugar, and pineapple juice and cook mixture until thick.
• 5 let cool then add to rice.
• 6 combine all ingredients.
• 7 when ready to serve make whip cream and add to rice mixture.

North African Chicken Noodle Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 5 cups chicken broth
• 1/2 cup wine
• 1 cup medium egg noodles, uncooked
• 1/2 cup finely diced carrot
• 1 boneless skinless chicken breast, cooked and diced small
• 1/3 cup chopped flat leaf parsley
• 1/8-1/4 teaspoon ground cumin
• 1/8 teaspoon pepper
• 3 tablespoons lemon juice
• 1 egg
• salt, to taste

Recipe

• 1 in a saucepan, bring broth and wine to a boil. add the finely diced carrots and egg noodles and simmer for about 15 minutes.
• 2 stir in chicken, chopped parsley, cumin and pepper.
• 3 in a small bowl, beat the egg with the lemon juice and beat in about 1/4 cup of the hot broth.
• 4 add this egg mixture slowly to the broth mixture in the saucepan, stirring constantly (so egg does not "scramble"); do not boil.
• 5 salt to taste and serve.

Mushroom And Curry Risotto

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 2 tablespoons butter
• 1 cup mushroom (canned)
• 1 cup uncle ben's long grain rice
• 2 1/2 glasses water
• 1 cup fresh milk
• 3 tablespoons curry powder
• 1/3 cup wine
• salt and pepper

Recipe

• 1 drain the mushrooms.
• 2 melt the butter in a pan.
• 3 add the mushrooms and cook for 2 minutes.
• 4 add the rice and stir well.
• 5 add wine and then water.
• 6 add curry, salt and pepper and leave to boil paying constantly attention to the bottom of the pan.
• 7 add milk gradually until the rice is done according to box instructions or to taste (it should be cooked yet wet and creamy).
• 8 if needed add more milk until you achieve the texture described.

Kielbasa Stir Fry

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 1 tablespoon olive oil
• 13 -16 ounces kielbasa, cut into bite size pieces
• 1 medium sweet vidalia onion, cut into slivers
• 16 ounces frozen mixed peppers, strips thawed (or fresh equivalent)
• prepared long grain and wild rice blend or prepared couscous

Recipe

• 1 heat olive oil in large skillet over medium high heat. add the onions and peppers and stir fry until tender.
• 2 add kielbasa and continue to stir fry until everything is golden and heated thoroughly, about 10-15 minutes.
• 3 serve over prepared long grain wild rice or couscous. (the garlic and/or parmesan couscous varieties go especially well with it. my kids also like to add ketchup to theirs.).

Non-fat Butternut Squash Soup With Beans And Rice

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 1 large onion, coarsely chopped
• 2 -3 lbs butternut squash, peeled and and diced
• 4 garlic cloves, peeled and minced
• 2 quarts water or 2 quarts chicken broth or 2 quarts vegetable broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 2/3 cup short-grain brown rice
• 1 cup dried great northern beans, soaked overnight
• salt and pepper
• 1 dash nutmeg
• 1 cup parsley, finely chopped (optional)

Recipe

• 1 soak the great northern beans overnight. drain and rinse.
• 2 combine the onion, squash, garlic, water, bay leaves, thyme, brown rice, and the soaked beans and bring to a boil. turn down the heat and simmer for about one hour.
• 3 when the beans are done and the squash is tender, place the soup into a food processor fitted with the metal blade and lightly puree. you will probably need to do this in two batches.
• 4 return the soup to the pot. taste and season with salt and pepper and a dash of nutmeg. heat through. add the chopped parsley just before serving.

Lemon Chive Noodles

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• salt
• 1 lb fettuccine (or pappardelle)
• 2 cups vegetable stock (or chicken stock)
• 1/2 cup soy sauce (or tamari which is aged soy sauce)
• 1 tablespoon olive oil
• 1 lemon, zested, sliced
• 1 bunch fresh chives, chopped into 1-inch lengths
• black pepper (optional)
• hot sauce (optional)

Recipe

• 1 bring a large pot of water to a boil for the pasta. when it boils, salt it generously, then add pasta and cook to just shy of al dente.
• 2 while water is coming to a boil, mix the stock, tamari, oil, and lemon slices and cook over medium high heat until slightly reduced, 7-8 minutes.
• 3 toss the cooked pasta with the sauce for 1-2 minutes to absorb the flavor. add the lemon zest and chives and toss to mix.
• 4 serve the noodles as a first course or a side. if you like your pasta a little spicy, add pepper and hot sauce!

Mushroom And Cranberry Rice

Total Time: 17 mins Preparation Time: 2 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 onion (chopped)
• 1 cup mushroom (sliced)
• salt
• pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 3/4 cup dried cranberries
• 2 cups brown rice
• 2 cups chicken broth

Recipe

• 1 heat oil and butter in large skillet on medium heat.
• 2 cook onions, salt pepper, garlic powder, and onion powder for 3 mins
• 3 add mushrooms and cook for an additonal 3 min., stirring occasionally. or unitl onions are cooked.
• 4 add all remaining ingredients bring to boil on high heat.
• 5 reduce heat to low and cover.
• 6 simmer 10 to 12 minute or until liquid is absorbed.
• 7 enjoy ! (i stir in more craisins to serve for more texture and a different flavor).

Pineapple Rice

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 3 cups cooked basmati rice (or your favorite)
• 1 1/2 cups pineapple tidbits
• 4 green onions, chopped
• 1 large red chile, finely chopped
• 3 sprigs cilantro, coarsely chopped
• 2 tablespoons oil
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 teaspoon sugar

Recipe

• 1 prepare rice according to pkg.
• 2 directions.
• 3 set aside.
• 4 in a bowl, combine pineapple, onions, chili and cilantro.
• 5 mix and set aside.
• 6 heat oil in a skillet over medium heat.
• 7 saute garlic until golden brown.
• 8 add cooked rice and stir.
• 9 add soy sauce and sugar.
• 10 stir and heat thoroughly.
• 11 fold in pineapple mixture and heat thoroughly.

Lemon Chicken Vegetable Stir-fry

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb boneless skinless chicken breast, cut into thin strips
• 1 tablespoon vegetable oil
• 1 onion, sliced
• 2 carrots, diagonally sliced (or 1 cup baby carrots cut in half lengthwise)
• 6 garlic cloves, crushed and chopped (or pressed)
• 1/4 cup finely chopped gingerroot
• 1 pinch hot pepper flakes
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1 large lemon, zest of
• 1 red sweet bell pepper, cut in strips
• 1 green bell pepper, cut in strips
• 2 tablespoons soy sauce
• 2 tablespoons lemon juice
• 3 green onions, sliced on the diagonal

Recipe

• 1 heat oil in a wok or non-stick skillet over medium high heat.
• 2 stir-fry onions and carrots first until tender and then add garlic, ginger, hot pepper flakes and chicken and stir until chicken is browned.
• 3 mix flour well into cold milk and stir into hot pan.
• 4 add lemon zest and peppers, stir until bubbling and slightly thickened.
• 5 stir in soy sauce and lemon juice.
• 6 sprinkle with green onions.
• 7 serve over hot rice.

Mussels With Wine And Pasta

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 11 ounces penne
• 2 1/2 lbs mussels
• 2 garlic cloves
• 4 tablespoons flat leaf parsley, leaves
• 7 ounces unsalted butter
• 1 tablespoon extra virgin olive oil
• 1/2 cup wine
• 2/3 cup heavy cream

Recipe

• 1 scrub the mussels. peel and finely chop the garlic. finely chop the parsley.
• 2 heat half the butter with the oil, then add the garlic and mussels.
• 3 pour in the wine, season, cover and cook over a high heat until the mussels open.
• 4 drain the mussels, keeping the cooking liquid. remove the mussels from the shells, and discard the shells and any that haven't opened.
• 5 heat the remaining butter in a pan, and add the mussel juices and the cream.
• 6 cook gently to reduce to a rich, creamy consistency. then add the mussels and parsley.
• 7 cook the pasta in boiling salted water until al dente, then drain and add to the sauce. toss together over a low heat and serve.

Mexican "chicken Parmesan"

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 2 boneless skinless chicken breasts
• 1 egg, beaten
• 1 tablespoon lime juice (bottled is fine)
• 1 cup crushed tortilla chips (it may take more depending on how finely you crush them)
• 1/2 cup salsa
• 1/2-1 cup mozzarella cheese or 1/2-1 cup monterey jack cheese
• salt and pepper

Recipe

• 1 preheat oven to 375 degrees.
• 2 beat the egg in a shallow bowl.
• 3 mix in the lime juice with the egg.
• 4 salt and pepper the chicken breast to taste and dip in the egg mixture and then into the tortilla chips. coat both sides of the chicken well.
• 5 place the chicken in a greased glass baking dish and bake for 20-25 minutes, until the chicken is nearly done. (i would recommend flipping the chicken once during this time.)
• 6 when the chicken is almost done, remove the baking dish from the oven and add 1/4 cup of salsa on top of each chicken breast, then cover with cheese.
• 7 place back in the oven and bake another 10 minutes until cheese is melted and salsa is heated through.
• 8 serve with rice or tortilla chips and salsa. you may also want to garnish with cilantro for some added flavor.

Pineapple Pudding From The Wood Family

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 3/4 cup egg (or you can use whole eggs if you wish)
• 2 tablespoons all-purpose flour (i have also done this with whole wheat flour for a healthier dish)
• 1/2 cup granulated sugar (i have also used splenda instead of sugar)
• 8 ounces pineapple in juice, crushed
• 5 slices bread, cubed (i have also used a light bread to save on the calories)
• 8 tablespoons butter, melted (i have also used light butter)

Recipe

• 1 preheat oven to 350 degrees.
• 2 spray an 8 inch square baking dish with pam cooking spray.
• 3 beat the egg whites with the mixer.
• 4 add the flours, sugar and pineapple.
• 5 melt butter and mix in the 5 slices of cubed bread.
• 6 put the butter and bread mix in the prepared baking dish and put the pineapple mixture on top.
• 7 bake for 45 minutes at 350.

Kielbasa Bow Tie Skillet

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 8 ounces uncooked bow tie pasta
• 1 lb kielbasa, cut into 1/4-inch slices
• 1 (4 1/2 ounce) jar sliced mushrooms, drained
• 2 teaspoons minced garlic
• 2 tablespoons butter
• 1 tablespoon cornstarch
• 1 1/2 cups milk
• 1 1/2 cups snow peas
• 1 cup cheddar cheese, shredded

Recipe

• 1 cook pasta according to package directions. meanwhile, in a large skillet, saute the sausage, mushrooms, and garlic in butter.
• 2 combine cornstarch and milk until smooth. gradually add to the skillet. bring to a boil, cook and stir 2 minutes or until thickened. drain pasta, add to the sausage mixture. stir in the peas and the cheese, cook until the cheese is melted.

Lovely Brown Rice And Lentils

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 3
• 1 tablespoon olive oil
• 1 large onion, diced
• 1/2 green pepper, diced
• 1/2 cup brown rice, uncooked
• 1/2 cup lentils, uncooked
• 1 1/2 teaspoons cumin
• 1/2 teaspoon coriander
• 1/4 teaspoon turmeric
• 1/4 teaspoon hot sauce (or to taste)
• 2 cups vegetable broth

Recipe

• 1 saute onion with oil in medium saucepan until onion is translucent.
• 2 add green pepper; saute for 3 minutes.
• 3 add rice; saute 2 more minutes.
• 4 add lentils, spices, hot sauce, and veggie broth. cover and bring to boil; simmer 35-40 minutes, or until water is mostly absorbed.

Lemon Chicken And Rice With Artichokes

Total Time: 31 mins Preparation Time: 10 mins Cook Time: 21 mins

Ingredients

• Servings: 4
• 1 lb boneless skinless chicken breast, cut into 1/2 inch strips
• 2 1/4 cups onions, chopped
• 1 cup red bell pepper, chopped
• 2 cups instant rice, uncooked
• 1/4 cup lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (14 ounce) can reduced-sodium chicken broth
• 1 (14 ounce) can artichoke hearts, drained (cut into quarters if they don't come that way)
• 2 tablespoons parmesan cheese or 2 tablespoons romano cheese
• cooking spray

Recipe

• 1 coat a dutch oven or large pan with cooking spray and heat over medium-high heat.
• 2 add chicken, onion, and bell pepper and saute 5 minutes.
• 3 stir in rice, lemon juice, salt, pepper, and broth; bring to a boil.
• 4 cover and reduce heat; simmer for 15 minutes or until rice is tender.
• 5 stir in artichokes and cook for another minute until thoroughly heated.
• 6 sprinkle with cheese.

Lemon Chicken Pasta (7 Points)

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 4 teaspoons whole grain mustard
• 2 tablespoons honey
• 4 skinless chicken breasts, on the bone
• 1 head garlic, broken into cloves but not peeled (yes, whole bulb)
• 4 red onions, cut into 8 wedges each
• 4 sprigs rosemary
• 1 lemon, quartered
• 10 fluid ounces chicken stock
• 12 ounces pasta
• salt
• fresh ground black pepper

Recipe

• 1 preheat the oven to gas mark 6, 200°c, 400°f.
• 2 mix together the mustard and honey and spread on top of each chicken breast.
• 3 place the breasts in a deep baking tray with the garlic cloves, onion wedges and rosemary leaves.
• 4 squeeze the lemon juice over the top and place the left over lemon peel in the tray too.
• 5 pour over the stock and season.
• 6 cover with foil and bake in the oven for 45 minutes, before removing the foil for another 5 minutes.
• 7 meanwhile cook the pasta in plenty of salted, boiling water and drain.
• 8 remove the lemon peel from the baking tray and discard.
• 9 remove the chicken breasts.
• 10 toss the cooked past with the vegetables and juices in the oven tray.
• 11 serve each portion of pasta topped with a chicken breast, sliced.

Lemon Chicken With Olives And Ricotta

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 8 no-boil lasagna noodles (oven ready)
• 1 meyer lemons or 1 lemon
• 4 small boneless skinless chicken breast halves (then halved crosswise )
• 1 cup garlic-stuffed olives or 1 cup pitted green olives
• 1 cup ricotta cheese
• fresh rosemary (optional)

Recipe

recipe

• 1 directions:.
• 2 in dutch oven bring 3 inches water to boiling. add noodles and 1 teaspoon olive oil. cover. cook 6 minutes or until tender; drain. lay noodles in single layer on waxed paper. cover; set aside.
• 3 meanwhile, shred peel from lemon; halve lemon. juice 1 half, cut remaining into wedges. season chicken with salt, pepper, and 1/2 of lemon peel.
• 4 in skillet heat 1 tablespoon oil over medium-high heat. add chicken. cook 10 minutes or until no pink remains, turning once. add olives; heat through. remove from heat.
• 5 in microwave-safe bowl combine ricotta, the lemon juice and 1/2 teaspoon each salt and pepper. microcook on 100 percent power (high) for 30 seconds stirring once.
• 6 spoon ricotta mixture into bowls. top with noodles, chicken, and olive mixture, remaining lemon peel, and the fresh rosemary. pass lemon wedges.

Pirate Soup (wieners And Spaghetti)

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 12 hot dogs (approx depending on preference)
• 1 cup onion, chopped and softened in
• margarine
• 1 (1 1/2 liter) can tomato juice
• 1/2 cup vinegar
• 2 tablespoons dry mustard (or bottled)
• 1/2 cup sugar
• 450 g spaghetti

Recipe

• 1 prepare spaghetti as directed on box. set aside and keep warm.
• 2 add all other ingredients together and cook on stove until weiners are plump (and they will plump up!).
• 3 serve over the spaghetti loading with sauce and lots of napkins.

Mussels In Wine Sauce For The Weight Watcher

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 lbs mussels, uncooked
• 1 cup chardonnay wine
• 6 garlic cloves (smashed)
• 1 small onion, thinly sliced
• 2 teaspoons olive oil
• 2 tablespoons parsley, chopped fine
• 1 teaspoon crushed red pepper flakes (optional)
• 1/2 lb whole wheat pasta, uncooked (i like spaghetti)

Recipe

• 1 begin by boiling the water for the pasta.
• 2 as soon as you put the water on to boil, clean mussels under cold water, removing all beards.
• 3 sauté the onions and garlic in the oil until translucent.
• 4 when translucent, add the wine and bring to a boil.
• 5 by this time the water for the pasta will be ready, so just add the pasta to the water.
• 6 when the wine comes to a boil, lower the heat to a smimmer, add the mussels and cover. cook about 10 minutes until the shells open.
• 7 drain the pasta and place in a serving bowl.
• 8 pour the mussels and the juice over the pasta.
• 9 garnish with parsley.

Lemon Chicken And Rice

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 2
• 1/2 lb cooked chicken
• 1/4 cup chopped onion
• 1 medium carrot, thinly sliced
• 1 garlic clove, minced
• 1 teaspoon cornstarch
• 3/4 cup chicken broth
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 3/4 cup uncooked instant rice
• 1/3 cup frozen peas

Recipe

• 1 in a skillet, cook first four ingredients with cooking spray.
• 2 combine cornstarch, broth, lemon juice and salt if desired until smooth; add to skillet.
• 3 bring to a boil; cook and stir for 2 minutes or until thickened.
• 4 stir in rice and peas.
• 5 remove from the heat; cover and let stand 5 minutes.
• 6 fluff with a fork.

Pirate Stew

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Ingredients

• Servings: 6
• 3/4 cup sliced onion
• 1 lb ground beef
• 1/4 cup long grain rice, uncooked
• 3 cups potatoes, diced
• 2 cups sliced carrots
• 1 cup celery, diced
• 2 cups kidney beans, drained
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon chili powder
• 1 teaspoon worcestershire sauce
• 1 cup tomato sauce
• 1/2 cup beef broth

Recipe

• 1 brown onions and ground beef in skillet. drain.
• 2 layer ingredients in slow cooker in the order they were given.
• 3 cover and cook on low 6 hours, or until potatoes and rice are cooked.

Lemon Chicken Rice Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 6 cups chicken broth
• 1 chicken bouillon cube
• 1/3 cup rice, uncooked
• 1/3 cup carrot, diced
• 1/3 cup celery, chopped
• 1/4 cup onion, finely chopped
• 1 cup chicken, cubed and cooked
• 2 tablespoons butter
• 2 tablespoons flour
• 3 eggs
• 3 tablespoons lemon juice
• salt and pepper
• lemon slice (optional)
• sliced green onions or parsley (optional)

Recipe

• 1 in a large saucepan, combine chicken broth, bouillon cube, rice, carrots, celery and onion.
• 2 bring to a boil.
• 3 reduce heat, cover and simmer 20 minutes or until rice and vegetables are tender.
• 4 stir in chicken.
• 5 remove from heat.
• 6 then, in a small saucepan, melt butter and stir in flour until smooth.
• 7 gradually add 2 cups of broth mixture, cook until slightly thickened, stirring constantly.
• 8 in a small bowl, beat the eggs until frothy.
• 9 gradually beat lemon juice and 2 cups thickened broth into the large pot of soup.
• 10 very slowly add egg mixture into the soup, stirring constantly. do not do this if your soup is boiling or very hot or your eggs will split. you may want to take the soup off the burner for a few minutes before you add the eggs.
• 11 heat gently until soup thickens enough to coat a spoon-- do not boil!
• 12 add salt and pepper to taste, garnish with lemon.

Lemon Chicken Fettuccini

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 1/2 lbs chicken breasts, boneless and skinless
• 1/4-1/2 cup lemon pepper, to taste
• 12 tablespoons parmesan cheese, grated
• 4 tablespoons flour
• 1 teaspoon salt, to taste
• butter
• 1 lb fettuccine pasta
• 1 pint heavy whipping cream
• 1 lemon
• parsley

Recipe

• 1 cut chicken breast into 1 inch strips.
• 2 in ziploc bag (gallon size), mix flour, 6 t parmesan cheese, lemon pepper and salt. taste to make sure seasonings are to your liking.
• 3 add chicken strips and thoroughly coat with mixture. i usually do this step in batches.
• 4 brown chicken strips in 2t butter. lower heat and cook until done, then set aside. don't crowd the pan so cook in batches adding more butter as needed.
• 5 cook fettuccine according to package while chicken is cooking.
• 6 in a small saucepan over medium heat, add heavy whipping cream, 2 t butter, and 6t parmesan cheese. cook slowly, stirring often until butter and cheese are melted and sauce is slightly reduced.
• 7 drain pasta and toss with sauce.
• 8 squirt fresh lemon over chicken. serve chicken over the pasta. garnish with parsley.

Lemon Chicken And Rice Tuscan

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 cup brown rice
• 1 1/2 cups low sodium chicken broth
• 1 (14 1/2 ounce) can diced tomatoes
• artichoke heart (drained )
• 1/2 cup kalamata olive (chopped)
• 1 tablespoon zesty lemon grapeseed oil
• 4 chicken breasts, cutlets (about 1 pound)
• 2 teaspoons lemon rosemary spices (wildtree lemon rosemary blend )
• 1/2 lemon (for juice)

Recipe

• 1 in a large skillet mix the rice, chicken broth, tomatoes, artichoke hearts, olives, and zesty lemon grapeseed oil.
• 2 bring to a boil. cover, reduce heat, and simmer 30 minutes.
• 3 season chicken with lemon rosemary blend. uncover rice and place chicken on top.
• 4 cover and continue cooking 10-15 minutes more or until chicken is completely cooked through and rice is tender.
• 5 squeeze lemon juice over entire dish before serving.

Lemon Chicken With Artichokes

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2 cup flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 skinless chicken breast halves
• 1/4 cup olive oil
• 2 cups chicken broth
• 16 ounces marinated artichoke hearts

Recipe

• 1 combine flour, salt and pepper in a ziploc bag.
• 2 place chicken in bag and shake to coat, repeat with each breast.
• 3 heat olive oil in a wide skillet over med-high heat.
• 4 add chicken breasts and cook 4 minutes.
• 5 turn them over and cook 4 min more, or until brown all over.
• 6 remove to plate and place in 250°f oven to keep warm.
• 7 add lemon juice and chicken broth to pan and turn heat to high.
• 8 boil rapidly to reduce liquid to about 1 cup.
• 9 meanwhile, chop artichoke hearts into small pieces.
• 10 add to sauce and heat through.
• 11 put chicken on 4 plates over noodles with sauce and serve.

Mussels Italiano

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 2 lbs mussels, rinsed and cleaned
• 2 teaspoons olive oil
• 3 large garlic, cloves. peeled and minced
• 1/4 cup onion, chopped
• 8 leaves fresh basil
• 4 medium tomatoes, seeded and coarsely chopped
• 1/4 cup wine
• 1/4 teaspoon black pepper

Recipe

• 1 clean mussels by rinsing under cold water and brushing them with a stiff kitchen brush. pull out the beard by giving the fuzzy hairs sticking out of the sides of the mussel a yank. remove any mussels that have cracked or opened shells.
• 2 heat olive oil in a large pot over med-high heat. add garlic, onion, and basil. cook for 1 minute. mix in tomatoes, wine, black pepper, then heat for another 2 minutes. add mussels, bring to a boil, and cover. cook for about 4 minutes or until mussels open. serve immediately in bowls.
• 3 tip: serve mussels with pasta or rice, or make garlic bread!

Lemon Chicken Soup

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 (11 1/2 ounce) can chicken and rice soup
• 1 (10 3/4 ounce) can cream of chicken soup
• 2 1/4 cups water
• 1 cup cooked chicken, diced
• 2 tablespoons lemon juice
• pepper
• fresh parsley, minced

Recipe

• 1 in a 3 quart saucepan, combine soups and water, mix well.
• 2 heat through.
• 3 add chicken if desired.
• 4 stir in lemon juice and pepper.
• 5 garnish with parsley, if desired.

Piononos

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 plantains, ripe
• 2 tablespoons vegetable oil
• 3 tablespoons olive oil
• 1 lb ground sirloin
• 3/4 cup scallion, chopped
• 1/2 green pepper, chopped
• 1 tablespoon garlic, chopped
• 1/4 lb chorizo sausage, diced (or hot italian sausage)
• 2 tablespoons cornstarch
• 3 tomatoes, peeled & chopped
• 3 eggs, beaten
• salt & pepper

Recipe

• 1 slice plantains lengthwise into 8 strips. fry in vegetable oil until golden & remove. add olive oil & stir in sirloin. add next 3 ingredients & stir. add remaining ingredients except eggs & cook 4 minutes.
• 2 coil plantains into 3" circles & secure with toothpicks. pack centers with meat mixture to make firm patties. coat patties with beaten eggs & deep fry until golden brown.
• 3 serve with rice & salsa.

Lemon Chicken Pasta Toss

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 8 ounces radiatore, uncooked
• 1 medium onion, chopped
• 1 small carrot, peeled and sliced
• 3 garlic cloves, pressed
• 1 small red bell pepper
• 2 cups broccoli florets, small
• 1/4 teaspoon salt
• 2 cups chicken breasts, cooked & diced
• 1 cup alfredo sauce
• 1/2 cup hot water
• 1 lemon, cut in half crosswise
• 1/4 cup fresh parmesan cheese, grated
• fresh parsley, snipped (optional)
• fresh coarse ground black pepper (optional)

Recipe

• 1 cook pasta for 2 minutes less than package directions.
• 2 meanwhile, chop onion and slice carrots.
• 3 lightly spray a stir-fry skillet with oil.
• 4 cook and stir onion, carrot, and pressed garlic over medium heat 4-5 minutes or until carrots are crisp-tender.
• 5 meanwhile, slice bell pepper into strips; cut strips in half.
• 6 combine bell pepper, broccoli, and salt in a microwave safe covered bowl. microwave, covered, on high for 1-2 minutes or until vegetables are crisp-tender.
• 7 add pasta, steamed vegetables, chicken, alfredo sauce and water to skillet.
• 8 squeeze lemon halves over pasta; cook and stir until heated through.
• 9 grate parmesan cheese over pasta; sprinkle with parsley and black pepper, if desired.

Lemon Chicken With Artichokes And Capers

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1/2 medium onion, sliced
• 2 cloves garlic, crushed
• 1 lb boneless skinless chicken breast, chopped
• 6 ounces button mushrooms, halved
• 2 tablespoons flour
• 1 cup chicken broth
• 1/4 cup dry wine or 1/4 cup chicken broth
• 1 lemon, juice of
• 1 grated lemon, zest of
• 1 (6 ounce) jar marinated artichokes, drained and halved
• salt and pepper
• 2 tablespoons capers, to taste

Recipe

• 1 heat the olive oil in a large skillet.
• 2 add the onion and garlic and cook for three minutes.
• 3 add the chicken and cook until lightly browned.
• 4 add the mushrooms and cook 2 minuts more.
• 5 add the flour and cook 1 minute, stirring.
• 6 remove the skillet from the heat and slowly stir in the chicken broth, wine, lemon juice and lemon zest.
• 7 return the skillet to the heat and bring to a boil, stirring until the liquid thickens.
• 8 add the artichokes.
• 9 cover and reduce the heat; simmering 10 minutes, stirring occasionally, or until the chicken is cooked through.
• 10 season with salt and pepper.
• 11 serve the chicken and sauce over linguini or rice and garnish with the capers.

Norene's Chicken Soup

Total Time: 1 hr 25 mins

Ingredients

• Servings: 4
• 1 hen (capon or broiler)
• 1 tablespoon salt
• 8 cups water, cold
• 5 large carrots
• 3 stalks celery
• 1 large onion, sliced
• 4 sprigs dill
• 1/4 teaspoon pepper

Recipe

• 1 food writer norene gilletz has adapted her grandmother's chicken soup recipe for cooking by microwave.
• 2 in a soup kettle, combine chicken and salted water.
• 3 bring to a boil.
• 4 skim surface.
• 5 add carrots, celery, onion, dill and pepper to the hot broth.
• 6 cover and simmer until meat is tender and vegetables are cooked -- about two hours.
• 7 strain and refrigerate.
• 8 remove the fat that congeals on top and discard.
• 9 serve soup with noodles or rice, cooked separately or in the strained broth.
• 10 microwave method: gilletz prefers this method, because all the ingredients and can be added at once and there is no need to skim the broth.
• 11 in a bowl, pour boiling water over chicken.
• 12 trim off excess fat.
• 13 place chicken in a five-quart microwave-safe casserole.
• 14 cut carrots and celery into chunks.
• 15 add to chicken along with onion, dill and seasonings. cover with water.
• 16 to prevent boiling over, take care water remains 1 1/2 inches below top of the casserole.
• 17 cover casserole and microwave at high (100 %) power for 30 - 35 minutes or until soup is boiling.
• 18 stir.
• 19 simmer at medium power for 25 - 30 minutes.
• 20 let stand covered for 15 - 20 minutes.
• 21 strain soup.
• 22 serve as above.

Pirate Chicken.. Arrrr!

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 small chicken breasts
• 1 (410 g) can peaches (keep liquid in reserve)
• 1/2 cup rum
• 1 piece fresh ginger (small piece, grated)
• 1 cup honey
• 1 cup desiccated coconut
• 2 tablespoons coconut oil
• 2 cups rice
• 4 cups chicken stock or 4 cups chicken broth
• 1/2 cup sliced green onion

Recipe

• 1 1) start your rice cooking using the absorption method, using the chicken broth in place of plain water.
• 2 2) slice a pocket into the chicken breasts and stuff them with peaches.
• 3 3) mix the rum, ginger, peach liquid & honey into a small saucepan and heat over a low flame. stir until it has reached an even consistency. pour a little of it into another bowl for dipping. set the rest aside for now.
• 4 4) dip the stuffed breasts into the sauce set aside for dipping. get an even coating.
• 5 5) roll the breasts in the coconut and then set aside.
• 6 6) heat the coconut oil in a large frypan and then add the chicken breasts. cook until the chicken is done (check with meat thermometer if required).
• 7 7) warm up the sauce if required.
• 8 8) serve with the chicken on the rice and then the sauce over the top. add a sprinkle of green onions to serve.
• 9 9) think about where the rum has gone while enjoying your plunder.

Melt In Your Mouth Chicken

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 8 skinless chicken thighs
• 2 tablespoons vegetable oil
• 1 cup orange juice, divided
• 2 tablespoons cornstarch
• 2 garlic cloves, minced
• 1/2 cup light teriyaki sauce
• 1/3 cup catsup
• 3 tablespoons cider vinegar
• 1 teaspoon ground ginger
• 1/2 teaspoon dry crushed red pepper

Recipe

• 1 saute chicken in oil 6 min, turning once.
• 2 stir together 2 tbs oj and cornstarch until smooth; set aside.
• 3 stir together remaining ingredients and rest of oj; pour over chicken in pan.
• 4 bring to boil, reduce heat and cover; simmer 35 min, turning chicken after 20 minute
• 5 stir in cornstarch mixture and cook, stirring constantly, 5 minutes or until sauce thickens.
• 6 serve with hot cooked rice or pasta.

Lemon Chicken Pasta

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 chicken breasts, cubed
• 2 tablespoons italian dressing, any flavor
• 1 pinch salt
• 1/2 teaspoon lemon pepper (or fresh ground black pepper and lemon zest)
• 1 small onion, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 1 lemon, zest of
• 2 tablespoons flour
• 1/4 cup dry wine
• 2 cups vegetable stock
• 1 teaspoon basil
• 1 teaspoon coriander seed
• salt and pepper
• 1 lemon, juice of
• parmesan cheese
• 1 lb penne rigate (or other short pasta)
• salt

Recipe

• 1 cube chicken breasts and marinate in italian dressing, salt and lemon pepper for at least half an hour. the longer you marinate, the more flavorful the chicken.
• 2 start the pasta. salt the water after it comes to a boil, right before adding the pasta. cook pasta about 3/4 of the way. when done, reserve a cup or two of the water, then drain the pasta and return it to the hot pot. this will evaporate any residual water.
• 3 heat olive oil and butter in a skillet over medium heat.
• 4 add onions and garlic to skillet, and season with salt and pepper. saute a minute or two.
• 5 add lemon zest.
• 6 add chicken and let it brown on all sides.
• 7 sprinkle in flour and whisk to combine.
• 8 deglaze pan with wine and whisk to begin dissolving the flour.
• 9 whisk in stock.
• 10 add basil and corriander seed.
• 11 bring to boil and let thicken.
• 12 pour sauce over pasta, stir to coat well, and simmer over medium low heat to let the pasta absorb the sauce. if the sauce is too thick to coat the pasta with more to spare, add the reserved pasta water to thin it out a bit. you want the pasta to absorb some of the sauce as it finishes cooking all the way.
• 13 to serve, squeeze lemon juice over pasta and sprinkle with parmesan.

Miso-garlic Chicken

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 2 lbs boneless skinless chicken thighs
• 1/4 cup shiro miso ()
• 1/4 cup beer
• 1/4 cup sugar
• 2 tablespoons rice vinegar
• 2 tablespoons minced garlic
• 1 tablespoon minced garlic chives (optional)

Recipe

• 1 combine marinade ingredients.
• 2 add chicken and marinate 2 to 6 hours in refrigerator.
• 3 grill or broil chicken until cooked through.
• 4 let sit 5 minutes, then slice.

Mandy's Baked Mac & Cheese

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 4 cups noodles (any type of tubular pasta works best)
• 6 cups sharp cheddar cheese
• 1/2 cup salted butter
• 1/2 cup flour
• 3 2/3 cups milk

Recipe

• 1 preheat oven to 400 degrees.
• 2 cook noodles.
• 3 while noodles are cooking make the medium sauce: melt the stick of butter in a pan on stove top on high heat. when melted, add the flour and stir until smooth. slowly add the milk while constantly stirring so it doesn't lump. when it's of a nice, medium thick consistency, add 3 cups of the cheese. let melt while stirring constantly. when melted, turn off stove.
• 4 pour some of the sauce in a 13" x 9" x 2" rectangular pan until it fills about the bottom 1/2" of the pan.
• 5 add the noodles and then pour rest of sauce on top. stir together.
• 6 put last 3 cups of cheese on top.
• 7 bake for about 20 minutes or until golden and bubbling.

Manestra - Poor Greek Soup

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1/3 cup olive oil
• 1 large onion, finely chopped
• 4 large garlic cloves, pressed
• 1 teaspoon oregano, dried
• 2 1/2 lbs tomatoes, chopped into 1/2 inch pieces
• 1 1/2 teaspoons salt
• 8 cups water
• 1/3 cup orzo pasta
• 1/3 cup parmesan cheese or 1/3 cup kefalotyri, grated
• 1/4 teaspoon ground cinnamon (optional)
• 1 tablespoon mint, shredded (optional)

Recipe

• 1 heat the olive oil in a sauce pan over medium high heat. add the onion, garlic and oregano and sauté until the onion wilts, about 5 minutes.
• 2 stir in the tomatoes and sauté until they collapse, about 10 minutes.
• 3 add the salt and water, and bring to a boil. reduce the heat and simmer until the tomatoes are very soft and the liquid is very dark, about 40 minutes.
• 4 add the orzo and simmer until it is tender, about 5 minutes.
• 5 serve with grated cheese on top and shredded mint leaves.

Lemon Chicken With Pasta

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 6 boneless skinless chicken breast halves
• flour
• salt
• pepper
• paprika
• 2 -4 tablespoons olive oil
• garlic, minced
• 2 tablespoons wine
• 2 tablespoons lemon juice
• capers
• chives
• pimiento
• dried tomatoe
• pasta, of choice

Recipe

• 1 pound chicken breasts (between wax paper) to 1/4" thick.
• 2 coat with a mixture of flour, salt, pepper and paprika.
• 3 fry chicken with minced garlic in olive oil (2-4 tbsp oil) for about 3-5 minutes each side.
• 4 remove chicken from pan and keep warm.
• 5 add 2 tbsp wine to pan drippings, scraping the bottom.
• 6 add 2 tbsp lemon juice.
• 7 heat wine/lemon juice mixture, and add chicken, some capers, chives, pimientos, dried tomatoes.
• 8 serve over hot pasta tossed w/ lemon juice, pepper and olive oil.

Mussels In Wine Sauce

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 6 tablespoons butter
• 2 tablespoons yellow onions, finely chopped
• 2 tablespoons garlic, minced
• 6 tablespoons fresh lemon juice
• 2 tablespoons dry wine
• 1 tablespoon kosher salt
• 1 teaspoon pepper
• 4 cups mussels
• 2 tablespoons extra virgin olive oil
• 2 tablespoons yellow onions, chopped
• 2 tablespoons garlic, chopped
• 2 tablespoons pernod (licorice- flavored liqueur from france)
• 1 -2 tablespoon fresh basil, chopped
• 1/2 lemon, juice of

Recipe

• 1 make lemon butter sauce as follows:.
• 2 melt 4 tbsp of the butter over low heat.
• 3 when melted, remove from heat and set aside for several minutes to allow the milk solids to settle to the bottom.
• 4 skim the clear (clarified) butter from the top and discard sediment. (this can be done ahead.).
• 5 now make the sauce for the mussels:.
• 6 heat clarified butter.
• 7 add onion and garlic and saute until transparent.
• 8 add lemon juice and wine and season to taste with salt and pepper. simmer 2 to 3 minutes to reduce liquid.
• 9 remove from heat and swirl in remaining 2 tablespoons cold butter until sauce is smooth and emulsified.
• 10 soak mussels in cold water for several minutes, then scrub with a stiff brush and remove "beard" (the little tuft of fibers protruding from the shell), either with a sharp knife or by pulling on it with a damp cloth.
• 11 rinse mussels again in cold water.
• 12 heat olive oil in a 10-inch skillet; add mussels.
• 13 cover with another 10-inch skillet or lid and cook until shells begin to open, about 2 minutes.
• 14 remove top and add onion and garlic and toss.
• 15 cover pan again and cook for 1 minute.
• 16 remove top and add pernod, basil, lemon juice and lemon butter sauce.
• 17 return to flame for 30 to 45 seconds with top off skillet.
• 18 discard any mussels that did not open.
• 19 serve warm in a deep bowl.
• 20 enjoy!

North African-style Stewed Chicken

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 chicken, cut up (2 to 3 pounds)
• salt and pepper
• 3 tablespoons olive oil (divided)
• 1/2 cup red onion, diced
• 2 inches cinnamon sticks
• 1 teaspoon sweet smoked paprika
• 1/2 teaspoon ground cumin
• 1 tablespoon fresh ginger, minced
• 2 tablespoons garlic, minced
• 1 teaspoon ground coriander
• 1 1/2 cups mustard greens, washed and coarsely sliced
• 1/4 preserved lemon, chopped
• 1 1/2-2 cups vegetables (divided) or 1 1/2-2 cups chicken stock (divided)
• 2 green cardamom pods, whole
• 1 -2 teaspoon ras el hanout spice mix or 1 -2 teaspoon indian curry powder
• 1 pinch saffron thread
• cooked rice

Recipe

• 1 preheat oven to 325 degrees f.
• 2 rub chicken parts lightly with salt and pepper. heat 1 1/2 tablespoons olive oil in a large, deep skillet, dutch oven or other oven-proof pot. add chicken pieces and cook over medium-high heat, turning frequently, until browned, about 5 minutes. remove pieces to a plate.
• 3 add remaining olive oil, onion and cinnamon to cooking pot. sauté 2 to 3 minutes, then add paprika, cumin, ginger, garlic and coriander. sauté 5 minutes. add mustard greens and preserved lemon and cook until greens wilt, about 6 minutes.
• 4 pour in 1 cup stock. return chicken to pot and add cardamom pods, ras el hanout (or indian curry powder) and saffron. pour in more stock until chicken is mostly covered, up to 1 cup. add a pinch of salt to taste. bring mixture to a simmer over medium heat and cook 3 to 4 minutes. transfer to preheated oven and cook 1 to 1 1/2 hours or until liquid has reduced and meat is falling off the bones. let rest 10 minutes. discard cinnamon stick and cardamom pods before serving over rice.

Lemon Chicken Pasta

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 1 lemon
• 1/4 cup flour
• 1 1/4-1 1/2 teaspoons seasoning salt
• 1 1/2 lbs chicken breasts, thin sliced cutlets
• 1/4 cup garlic butter (i use kerrygold garlic & herb butter, which is imported from irelend)
• 8 ounces penne pasta (i use the barilla mini penne)
• 2 teaspoons chicken base (i use better than bouillon chicken base but can use regular bouillon but you might want to decrease )
• 3/4 cup wine
• 1/2 cup whipping cream

Recipe

• 1 cut lemon in half and set aside.(or could sub 2 tablespoons bottled lemon juice.).
• 2 fill large saucepan 1/2 full of water. cover and bring to boil on high heat for pasta. preheat large saute pan on medium-high 2-3 minutes.
• 3 place flour and seasoned salt in zip-top bag; shake to mix. cut chicken into bite size pieces, then add to bag and shake to coat the chicken, make sure to get all the flour mix absorbed by chicken.
• 4 put the garlic butter in saute pan and then add the chicken, reduce heat to medium. cook several minutes to brown and until no longer pink.
• 5 add pasta to boiling water; cook 6-8 minutes or to your liking.
• 6 stir chicken base into chicken; cook 2 minutes. squeeze juice from lemon into chicken; stir in wine and cream. reduce heat to low; cook 4-5 minutes.
• 7 drain pasta and stir into chicken mixture.
• 8 enjoy.
• 9 note: can substitute rice for pasta.

Miso Marinated Tofu

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 (12 ounce) package tofu, extra firm...drain and pat dry with paper towels and cut into strips
• 4 tablespoons yellow miso
• 2 tablespoons brown rice vinegar
• 2 tablespoons honey
• 2 garlic cloves, smashed
• 1 dash ground ginger
• 1 dash red pepper flakes

Recipe

• 1 place tofu in dish and splash with about 1-2 tbs soy sauce, then spread the marinade over tofu and let marinate overnight or for a day.
• 2 when ready to make either brown on both sides in a pan sprayed with pam or bake in the oven until golden brown at 350.

Lemon Chicken Rice

Total Time: 22 mins Preparation Time: 2 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 1/2 cups water
• 2 tablespoons lemon juice (i buy my lemons bulk and juice and freeze the juice in ice cube trays. each cube is approx 2t)
• chicken bouillon
• 2 tablespoons margarine (optional) or 2 tablespoons butter (optional)
• 1 cup generous uncooked rice

Recipe

• 1 cook rice according to pkg directions with lemon juice, boullion and margarine added to water. recipe can be doubled! easy, eh?

Lemon Chicken Scaloppine Like T.g.i. Friday’s

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 cups chablis or 2 cups other very dry wine
• 1 1/2 teaspoons fresh-squeezed lemon juice
• 1 tablespoon real butter
• 2 cups heavy whipping cream
• 2 teaspoons minced fresh thyme or 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 -2 1/2 lbs boneless skinless chicken breasts
• 2 tablespoons olive oil or 2 tablespoons vegetable oil
• 8 ounces sliced fresh mushrooms
• 2 lemons, sliced in half
• 1/2 cup heavy whipping cream
• 1/2 cup coarsely chopped canned artichoke heart
• 4 teaspoons chopped fresh parsley or 2 teaspoons dried parsley
• 1 lb angel hair pasta
• 4 ounces pancetta, chopped
• 4 tablespoons capers

Recipe

• 1 in a 2-quart saucepan, boil wine until reduced by half. add lemon juice to pan, then whisk in butter until melted. add 2 cups cream and simmer on low heat until thickened, stirring often. remove from heat, stir in spices, and set aside.
• 2 -pound chicken breasts with the flat side of a meat mallet or the bottom of a glass until thin.
• 3 -fill a large pot with water and begin to heat to boiling (for preparing pasta later).
• 4 -heat oil in a large skillet or wok over medium-high heat; add chicken to pan and sauté on each side for 60 – 90 seconds, or until chicken is cooked through. add mushrooms to pan and sauté with until mushrooms begin to soften. squeeze juice from both lemon halves over chicken and mushrooms; pick out any seeds. add 1/2 cup cream to pan and bring to a boil, stirring often. remove from heat; stir in artichokes, parsley, and prepared lemon sauce; set aside and keep warm.
• 5 -add pasta to boiling water and cook as directed on package.
• 6 -in a separate skillet or pan over medium-high heat, quickly sauté pancetta and capers until pancetta is browned; remove from heat.
• 7 -on individual serving plates or one large platter, swirl portions of drained pasta into “nest(s)â€?. arrange chicken pieces in center of nest, pour sauce/mushrooms over and around chicken, and then sprinkle pancetta/capers evenly over all.