Ingredients:
*1 ready-to-use refrigerated pie crust
*1 tsp flour
*1 3/4 cups shredded cheddar cheese
*1/4 cup shredded swiss cheese
*1 package fresh spinach, sauteed
*1 cup milk or cream
*4 eggs, beaten
*1/2 tsp. salt
*1/4 tsp pepper
Variations: You can add other yummy veggies to compliment the spinach. Caramelized onions, leeks, and mushrooms would all work well.
Directions:
*Heat oven to 350°F.
*Line 9-inch pie plate with crust; flute edge.
*Toss cheese with flour in medium bowl. Add remaining ingredients. Mix. Pour into crust.
*Bake 1 hour or until knife inserted in center comes out clean.
Source: This is a variation on Kraft Foods Website recipe for Spinach Quiche
Submitted by: Tara Morrissey
Showing posts with label Lunch. Show all posts
Showing posts with label Lunch. Show all posts
Wednesday, June 13, 2012
Wednesday, July 14, 2010
Chicken and Biscuit
Ingredients:
1 tablespoon evoo
1 boneless skinless chicken breast half diced into small bites
Salt and pepper
A few sprigs of fresh thyme, leaves stripped and finely chopped.
3 to 4 button mushrooms, trimmed and thinly sliced
1/2 small onion, chopped
1 cup frozen peas and carrots
2 tablespoons butter
1 rounded tablespoon all-purpose flour
1 cup chicken stock
1 teaspoon of dijon mustard or 1or 2 dashes of hot sauce(optional)
1 store bought biscuit warmed and split
Directions:
*Heat the evoo in a medium skillet over medium-high heat.
*Add the chicken
*Season with salt and pepper and saute until lightly browned on each side, about 3 minutes.
*Add the thyme, mushrooms, and onions to the chicken and cook until veggies are tender, 5 minutes more. *Add the peas and caroots to the pan, stir, and scoot the mixture to the sides of the pan.
*Add the butter to the space you've cleared and when it melts, whisk in the flour and cook, stirring, for 1 minute.
*Whisk in the stock and mix the sauce with chicken and vegatables.
*Simmer everything togther for a couple of minutes to thicken.
*Stir in the Dijon or hot sauce, if using, then transfer to a shallow bowl and top with the warm biscuit, or split the biscuit and ladle the chicken mixture on top.
Serves: 1
Source: Racheal Ray
Submitted by: Meghan Perry
1 tablespoon evoo
1 boneless skinless chicken breast half diced into small bites
Salt and pepper
A few sprigs of fresh thyme, leaves stripped and finely chopped.
3 to 4 button mushrooms, trimmed and thinly sliced
1/2 small onion, chopped
1 cup frozen peas and carrots
2 tablespoons butter
1 rounded tablespoon all-purpose flour
1 cup chicken stock
1 teaspoon of dijon mustard or 1or 2 dashes of hot sauce(optional)
1 store bought biscuit warmed and split
Directions:
*Heat the evoo in a medium skillet over medium-high heat.
*Add the chicken
*Season with salt and pepper and saute until lightly browned on each side, about 3 minutes.
*Add the thyme, mushrooms, and onions to the chicken and cook until veggies are tender, 5 minutes more. *Add the peas and caroots to the pan, stir, and scoot the mixture to the sides of the pan.
*Add the butter to the space you've cleared and when it melts, whisk in the flour and cook, stirring, for 1 minute.
*Whisk in the stock and mix the sauce with chicken and vegatables.
*Simmer everything togther for a couple of minutes to thicken.
*Stir in the Dijon or hot sauce, if using, then transfer to a shallow bowl and top with the warm biscuit, or split the biscuit and ladle the chicken mixture on top.
Serves: 1
Source: Racheal Ray
Submitted by: Meghan Perry
Chili Mac for One
Ingredients: Salt 1/4 lb macaroni or elbow pasta
1 tablespoon evoo
1/3 lb ground sirloin
Black pepper
1 jalapeno pepper, seeded and thinly sliced
1/2 medium onion, chopped
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon coriander
2 tablespoons tomato paste
1 cup beef stock
1/2 cup shredded cheddar cheese
Directions:
*Cook pasta to al dente.
*While the pasta cooks, heat the evoo in a skillet over medium-high heat.
*Add meat and brown for 3 to 4 minutes, breaking it up as it cooks
*Season meat with salt and pepper.
*Add the jalapeno, onions, and garlic and cook for 2 to 3 minutes more
*Season with the chili powder cumin, and coriander.
*Stir in the tomato paste, cook for 2 more minutes
*Stir in the beef stock and reduce heat to low.
*Simmer the chili for 5 minutes.
*Stir in the pasta and cheese and serve.
Serves: 1
Source: Racheal Ray
Submitted by Meghan Perry
1 tablespoon evoo
1/3 lb ground sirloin
Black pepper
1 jalapeno pepper, seeded and thinly sliced
1/2 medium onion, chopped
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon coriander
2 tablespoons tomato paste
1 cup beef stock
1/2 cup shredded cheddar cheese
Directions:
*Cook pasta to al dente.
*While the pasta cooks, heat the evoo in a skillet over medium-high heat.
*Add meat and brown for 3 to 4 minutes, breaking it up as it cooks
*Season meat with salt and pepper.
*Add the jalapeno, onions, and garlic and cook for 2 to 3 minutes more
*Season with the chili powder cumin, and coriander.
*Stir in the tomato paste, cook for 2 more minutes
*Stir in the beef stock and reduce heat to low.
*Simmer the chili for 5 minutes.
*Stir in the pasta and cheese and serve.
Serves: 1
Source: Racheal Ray
Submitted by Meghan Perry
Chicken Pasta Salad
Ingredients:
3 chicken breasts seasoned, cooked, and chopped or shredded
1pkg (8oz) Light sour cream(you can use mayo, but I don't like the taste so..)
1 cup chopped broccoli fresh
2/3 cup halved grapes
1/2 chopped bell pepper
1 teaspoon evoo
1 pkg mkcormics dry pesto seasoning
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 pkg bow tie pasta(or any short pasta)
Directions:
*Cook pasta and let cool.
* Add all ingredients and mix well (you can add any extra seasoning you feel it needs)
*Serve Cold.
Serves 8
Source: Meghan Perry
Submitted by: Meghan Perry
3 chicken breasts seasoned, cooked, and chopped or shredded
1pkg (8oz) Light sour cream(you can use mayo, but I don't like the taste so..)
1 cup chopped broccoli fresh
2/3 cup halved grapes
1/2 chopped bell pepper
1 teaspoon evoo
1 pkg mkcormics dry pesto seasoning
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 pkg bow tie pasta(or any short pasta)
Directions:
*Cook pasta and let cool.
* Add all ingredients and mix well (you can add any extra seasoning you feel it needs)
*Serve Cold.
Serves 8
Source: Meghan Perry
Submitted by: Meghan Perry
Tuesday, July 13, 2010
Orzo Spinach Salad
Ingredients:
8 oz orzo pasta (2 cups) cooked, drained very well (in sieve)
Salt
1 5oz pkg baby spinach, rinsed & drained well
1 cup crumbled feta cheese
1/2 cup dried cranberries or cherries, chopped (i used raisins)
1/2 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1/3 cup olive oil
freshly ground black pepper
1/2 cup chopped toasted pecans
Directions:
*Mix spinach, feta & cranberries/cherries/or raisins in large mixing bowl- set aside
*Put lemon zest & juice in small bowl and gradually whisk olive oil in until dressing thickens.
*Season with salt & pepper
*Transfer orzo to spinach mixture and toss.
*Pour lemon dressing over entire mixture and toss to coat well.
*Garnish with pecans right before serving
*Good hot or cold
*Yummy with grilled chicken too :)
Source: I got this recipe from Emily Jackson
Submitted by: Annie Distelzweig
8 oz orzo pasta (2 cups) cooked, drained very well (in sieve)
Salt
1 5oz pkg baby spinach, rinsed & drained well
1 cup crumbled feta cheese
1/2 cup dried cranberries or cherries, chopped (i used raisins)
1/2 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1/3 cup olive oil
freshly ground black pepper
1/2 cup chopped toasted pecans
Directions:
*Mix spinach, feta & cranberries/cherries/or raisins in large mixing bowl- set aside
*Put lemon zest & juice in small bowl and gradually whisk olive oil in until dressing thickens.
*Season with salt & pepper
*Transfer orzo to spinach mixture and toss.
*Pour lemon dressing over entire mixture and toss to coat well.
*Garnish with pecans right before serving
*Good hot or cold
*Yummy with grilled chicken too :)
Source: I got this recipe from Emily Jackson
Submitted by: Annie Distelzweig
Mama D's Meatloaf
Ingredients:
3 lbs. ground chuck
6 large eggs
1 medium onion, chopped
5 cups (12oz) dry stuffing mix
1 T granulated garlic
2 cups tomato juice
1 T salt
2 t freshly ground pepper
Directions:
*Preheat oven to 350 degrees.
*Mix all the ingredients until well combined in a large bowl.
*Shape the mixture into 6 individualized loaves.
*Put a rack on a baking sheet to allow meat to drain.
*Bake the loaves for 1-1 1/2 hours or until thermometer reads 165 degrees.
Serves: 12-14 (Recipe can be cut in half.)
Submitted by: Annie Distelzweig
*You can make this yummy meatloaf for dinner...and turn it into a sanwich the next day by putting a slice on fresh bread and topping with bbq sauce and french fried onions:)
3 lbs. ground chuck
6 large eggs
1 medium onion, chopped
5 cups (12oz) dry stuffing mix
1 T granulated garlic
2 cups tomato juice
1 T salt
2 t freshly ground pepper
Directions:
*Preheat oven to 350 degrees.
*Mix all the ingredients until well combined in a large bowl.
*Shape the mixture into 6 individualized loaves.
*Put a rack on a baking sheet to allow meat to drain.
*Bake the loaves for 1-1 1/2 hours or until thermometer reads 165 degrees.
Serves: 12-14 (Recipe can be cut in half.)
Submitted by: Annie Distelzweig
*You can make this yummy meatloaf for dinner...and turn it into a sanwich the next day by putting a slice on fresh bread and topping with bbq sauce and french fried onions:)
Veggie Pizza
Ingredients:
1 8oz refrigerated crescent dough
2 8oz cream cheese softened
2 tablespoons mayo
1 tablespoon dry ranch (or dill) dressing mix
Fresh veggies of your choice
Directions:
*Spread crescent dough on a baking stone or cookie sheet. Pinch seams together
*Bake 10-12 minutes (at temperature indicated on crescent dough can)
*Cool completely
*Mix cream cheese, mayo, and ranch mix
*Spread on crescent crust
*Top with finely chopped veggies of your choice...tomatoes, green onions, broccoli, cauliflower, peppers, zuchinni etc.
*Slice into squares or triangles
*Serve immediately or refrigerate
Submitted by: Annie Distelzweig
1 8oz refrigerated crescent dough
2 8oz cream cheese softened
2 tablespoons mayo
1 tablespoon dry ranch (or dill) dressing mix
Fresh veggies of your choice
Directions:
*Spread crescent dough on a baking stone or cookie sheet. Pinch seams together
*Bake 10-12 minutes (at temperature indicated on crescent dough can)
*Cool completely
*Mix cream cheese, mayo, and ranch mix
*Spread on crescent crust
*Top with finely chopped veggies of your choice...tomatoes, green onions, broccoli, cauliflower, peppers, zuchinni etc.
*Slice into squares or triangles
*Serve immediately or refrigerate
Submitted by: Annie Distelzweig
Wedding Chicken Salad
Ingredients:
Before other ingredients:
*Bake 3 whole chicken breast (I typically use the bone in, with the skin on then remove skin after cooking) for 1 1/2 hours at 350 degrees .
*Season with a little Lawrys season salt before baking. (You can also use a rotisserie chicken or cook a whole chicken in the crock pot...but you will want a BIG chicken. The ones from the chicken man on base are too small...so you would want 2 of them!!!)
*Shred chicken into bite size pieces.
Combine chicken with the following ingredients:
1 1/2 cups celery chopped finely
1 cup shredded cheddar cheese
1 cup mayo (I use light Hellmans)
1/4 cup milk
2 tablespoons of dry sherry (I just eyeball it and probably use about double)
2 tsp chopped onion (I use alot more....about a half and onion)
1/2 tsp lawrys season salt
1/2 tsp grated lemon rind ( I use the rind of an entire lemon)
Extra ingredients:
30 oz can Chinese noodles
1/4 cup slivered almonds (optional)
Directions:
*Combine chicken with its ingredients, mix well, and put in greased 9x13 pan
*Top with 30z can of chinese noodles and 1/4 cup slivered almonds (you can omit almost if desired) right before baking. Otherwise they get soggy)
*Bake at 350* for 30 minutes
*Serve in a lettuce cup or alone with a side of pasta salad, rice or fruit
Note: If you have leftovers, remove the chinese noodles from the top. Good served cold also!!!
Submitted by: Annie Distelzweig
*Personal Note: This was served at my wedding shower and is perfect for entertaining or baby showers too!!!
Before other ingredients:
*Bake 3 whole chicken breast (I typically use the bone in, with the skin on then remove skin after cooking) for 1 1/2 hours at 350 degrees .
*Season with a little Lawrys season salt before baking. (You can also use a rotisserie chicken or cook a whole chicken in the crock pot...but you will want a BIG chicken. The ones from the chicken man on base are too small...so you would want 2 of them!!!)
*Shred chicken into bite size pieces.
Combine chicken with the following ingredients:
1 1/2 cups celery chopped finely
1 cup shredded cheddar cheese
1 cup mayo (I use light Hellmans)
1/4 cup milk
2 tablespoons of dry sherry (I just eyeball it and probably use about double)
2 tsp chopped onion (I use alot more....about a half and onion)
1/2 tsp lawrys season salt
1/2 tsp grated lemon rind ( I use the rind of an entire lemon)
Extra ingredients:
30 oz can Chinese noodles
1/4 cup slivered almonds (optional)
Directions:
*Combine chicken with its ingredients, mix well, and put in greased 9x13 pan
*Top with 30z can of chinese noodles and 1/4 cup slivered almonds (you can omit almost if desired) right before baking. Otherwise they get soggy)
*Bake at 350* for 30 minutes
*Serve in a lettuce cup or alone with a side of pasta salad, rice or fruit
Note: If you have leftovers, remove the chinese noodles from the top. Good served cold also!!!
Submitted by: Annie Distelzweig
*Personal Note: This was served at my wedding shower and is perfect for entertaining or baby showers too!!!
Wildflower Tomato Bread Salad
Ingredients:
3 quarts bread cubes cut into 1/2 inch squares
2 1/4 cups diced tomatoes
1/3 cup chopped basil chopped
1/3 cup parsley chopped
1/2 cup red bell peppers chopped
1/2 cup mariated mushrooms (slice or chop mushrooms and mix with 3 tablespoons balsamic vinigarette for 24 hours)
3/4 tsp minced garlic
1/2 tsp lemon pepper
1/2 tsp garlic salt
1/2 cup olive oil
1/3 cup red wine vinegar
Directions:
*In large bowl, combine basil, parsley, red pepper, marinated mushrooms, chopped garlic, lemon pepper olive oil and vinegar.
*Add diced tomatoes and bread cubes to the large bowl.
*Mix for about 5 minutes
*Cover and refrigerate
*Serve at room temp with sandwiches, salads or alone
Source: This is the recipe from Wildflower Bread Co in AZ. (You will either love or hate this!!!!)
Submitted by: Annie Distelzweig
3 quarts bread cubes cut into 1/2 inch squares
2 1/4 cups diced tomatoes
1/3 cup chopped basil chopped
1/3 cup parsley chopped
1/2 cup red bell peppers chopped
1/2 cup mariated mushrooms (slice or chop mushrooms and mix with 3 tablespoons balsamic vinigarette for 24 hours)
3/4 tsp minced garlic
1/2 tsp lemon pepper
1/2 tsp garlic salt
1/2 cup olive oil
1/3 cup red wine vinegar
Directions:
*In large bowl, combine basil, parsley, red pepper, marinated mushrooms, chopped garlic, lemon pepper olive oil and vinegar.
*Add diced tomatoes and bread cubes to the large bowl.
*Mix for about 5 minutes
*Cover and refrigerate
*Serve at room temp with sandwiches, salads or alone
Source: This is the recipe from Wildflower Bread Co in AZ. (You will either love or hate this!!!!)
Submitted by: Annie Distelzweig
Monday, July 12, 2010
Gourmet Chicken Sandwiches
Ingredients
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
Ground black pepper to taste
1 tablespoon olive oil
1 teaspoon minced garlic
2 tablespoons mayonnaise
2 teaspoons prepared Dijon-style mustard
1 teaspoon chopped fresh rosemary
8 slices garlic and rosemary focaccia bread (or other bread of choice)
Directions:
*Sprinkle pepper on one side of each chicken cutlet.
*Heat oil in a large skillet and brown garlic
*Aadd chicken, pepper-side-down and saute chicken until cooked through and juices run clear, about 12 to 15 minutes.
*In a small bowl combine the mayonnaise, mustard and rosemary.
*Mix together and spread mixture on 4 slices focaccia bread.
*Place 1 chicken cutlet on each of these slices, then top each with another bread slice.
Serves: 4
Source: http://www.allrecipes.com/
Submitted by: Michelle Meadows Turner
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
Ground black pepper to taste
1 tablespoon olive oil
1 teaspoon minced garlic
2 tablespoons mayonnaise
2 teaspoons prepared Dijon-style mustard
1 teaspoon chopped fresh rosemary
8 slices garlic and rosemary focaccia bread (or other bread of choice)
Directions:
*Sprinkle pepper on one side of each chicken cutlet.
*Heat oil in a large skillet and brown garlic
*Aadd chicken, pepper-side-down and saute chicken until cooked through and juices run clear, about 12 to 15 minutes.
*In a small bowl combine the mayonnaise, mustard and rosemary.
*Mix together and spread mixture on 4 slices focaccia bread.
*Place 1 chicken cutlet on each of these slices, then top each with another bread slice.
Serves: 4
Source: http://www.allrecipes.com/
Submitted by: Michelle Meadows Turner
Tuesday, May 25, 2010
Chicken-Cranberry Salad
Ingredients (first set):
2 C. cooked chicken, diced
1-2 celery ribs, finely chopped
½ C. dried cranberries (Craisins)
¼ C. chopped walnuts
½-3/4 C. Mayonnaise
3 T. honey
Freshly ground salt & pepper, to taste (about 6-8 grinds each)
Ingredients (second set):
Additional walnuts for garnish, optional
40 +/- Rectangle-shaped crackers (ie: Club, Ritz Top-Ems)
40+/- Baby Spinach leaves
Directions:
*Mix first set of ingredients all together & chill until ready to assemble & serve.
*Place one spinach leaf on one cracker.
*Top with a spoonful of the salad mixture (I use the small spoon out of a 5-pc. place-setting)
*Garnish with a piece of walnut.
*Serve immediately – the longer they sit, the greater chance of the crackers getting soggy.
Submitted by: Annie Distelzweig
*Personal Notes: I love serving these at baby showers...they are cute and yummy and if you buy a rotissere chicken they are REALLY easy!!!!
-Easily doubles
-Any leftover salad can be kept in refrigerator – if any are left after assembly, simply scrape off the salad portion, then discard the leaf and cracker
2 C. cooked chicken, diced
1-2 celery ribs, finely chopped
½ C. dried cranberries (Craisins)
¼ C. chopped walnuts
½-3/4 C. Mayonnaise
3 T. honey
Freshly ground salt & pepper, to taste (about 6-8 grinds each)
Ingredients (second set):
Additional walnuts for garnish, optional
40 +/- Rectangle-shaped crackers (ie: Club, Ritz Top-Ems)
40+/- Baby Spinach leaves
Directions:
*Mix first set of ingredients all together & chill until ready to assemble & serve.
*Place one spinach leaf on one cracker.
*Top with a spoonful of the salad mixture (I use the small spoon out of a 5-pc. place-setting)
*Garnish with a piece of walnut.
*Serve immediately – the longer they sit, the greater chance of the crackers getting soggy.
Submitted by: Annie Distelzweig
*Personal Notes: I love serving these at baby showers...they are cute and yummy and if you buy a rotissere chicken they are REALLY easy!!!!
-Easily doubles
-Any leftover salad can be kept in refrigerator – if any are left after assembly, simply scrape off the salad portion, then discard the leaf and cracker
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