This is one of my favorites...fast, inexpensive, and tasty! The cabbage also gives it some nutritional value. :)
1 head cabbage
1/4 cup oil
1/4 cup vinegar
salt and pepper
2 chicken breasts
1 package chicken ramen
2 packages ramen seasoning (buy 2 pkgs of ramen--use both seasoning packets, but only one of the noodle packages)
2 cups water
1 tablespoon vegetable oil
1 tablespoon butter
1. Add oil, vinegar, salt and pepper to cabbage. Mix together.
2. Dredge chicken in flour and 1 seasoning packet. Stir fry.
3. Heat water to boiling. Add ramen. Stir 2 minutes. Add last seasoning packet.
4. Pour noodles and chicken over cabbage.
Monday, August 18, 2008
Beef & Pea Pods - from Nyree
Serves 4
3/4 lb Beef top round steak, thinly sliced - (I found Cub has some pre-sliced “stir fry” meat that works great too!)
3 tb Soy sauce (or just a couple shakes of salt work also)
1 ts cooking oil (or butter)
2 tb vinegar
2 tb warm water
3 ts Cornstarch dissolved in 1/3 cups of water
1 pk Fresh pea pods 8-10 ounces
(I know a couple ingredients have been taken out because I don’t like them…. I think like 1 clove of garlic and green onions and regular onions and some ginger. Mainly for extra flavor. But you can put them back in depending on how much you like them)
Preparation:
1. In a mixing bowl combine beef strips, soy sauce, vinegar. Stir and mix well. Set aside to marinate while you prepare your peapods.
3. Over high heat, add 1 tablespoon of oil. When oil is hot, add the beef. Stir-fry quickly for 2 minutes. Do not overcook or the beef will become tough. Add 1 tsp of rice wine and 2 tsps of soy sauce.
3. Stir in peapod. Covered and cook on high heat for 1 to 2 minutes. Remove cover, add 2 tb warm water. Mix well, add more soy sauce if necessary.
4. Stir in cornstarch mixture and mix well. Serve over hot cooked rice.
---OR---
A 2nd way to cook it (they have both worked):
Preparation:
1) Combine beef, soy sauce, rice wine and vinegar in bowl, set aside and prepare fresh peapods.
2) Mix up cornstarch mixture.
3) Over a medium/high heat, add 1 tablespoon of oil, warm, and then add the beef. Let the beef cook for several minutes until it cooked (or almost cooked), then add the cornstarch mixture & the peapods and mix well.
4) Cover, and turn the heat down to a medium or a medium low and let it all slow cook for 15-20 minutes.
Serve over rice.
As for rice – Uncle Ben’s 5 minute rice is good for the 1st way to cook everything. But I own a rice cooker, and with cooking everything the 2nd way I usually set the rice up before I start making the meal so it all gets done around the same time.
3/4 lb Beef top round steak, thinly sliced - (I found Cub has some pre-sliced “stir fry” meat that works great too!)
3 tb Soy sauce (or just a couple shakes of salt work also)
1 ts cooking oil (or butter)
2 tb vinegar
2 tb warm water
3 ts Cornstarch dissolved in 1/3 cups of water
1 pk Fresh pea pods 8-10 ounces
(I know a couple ingredients have been taken out because I don’t like them…. I think like 1 clove of garlic and green onions and regular onions and some ginger. Mainly for extra flavor. But you can put them back in depending on how much you like them)
Preparation:
1. In a mixing bowl combine beef strips, soy sauce, vinegar. Stir and mix well. Set aside to marinate while you prepare your peapods.
3. Over high heat, add 1 tablespoon of oil. When oil is hot, add the beef. Stir-fry quickly for 2 minutes. Do not overcook or the beef will become tough. Add 1 tsp of rice wine and 2 tsps of soy sauce.
3. Stir in peapod. Covered and cook on high heat for 1 to 2 minutes. Remove cover, add 2 tb warm water. Mix well, add more soy sauce if necessary.
4. Stir in cornstarch mixture and mix well. Serve over hot cooked rice.
---OR---
A 2nd way to cook it (they have both worked):
Preparation:
1) Combine beef, soy sauce, rice wine and vinegar in bowl, set aside and prepare fresh peapods.
2) Mix up cornstarch mixture.
3) Over a medium/high heat, add 1 tablespoon of oil, warm, and then add the beef. Let the beef cook for several minutes until it cooked (or almost cooked), then add the cornstarch mixture & the peapods and mix well.
4) Cover, and turn the heat down to a medium or a medium low and let it all slow cook for 15-20 minutes.
Serve over rice.
As for rice – Uncle Ben’s 5 minute rice is good for the 1st way to cook everything. But I own a rice cooker, and with cooking everything the 2nd way I usually set the rice up before I start making the meal so it all gets done around the same time.
Rocky Road Crescent Bars - from Kathy
1 can 8oz Pillsbury refrigerated crescent dinner rolls
1 package (8oz) cream cheese, softened
1/2 cup sugar
3/4 cup peanut butter
1/2 cup light corn syrup
1 teaspoon vanilla
1 egg
1 1/2 cup miniature marshmallows
3/4 cup salted peanuts, chopped
1 bag (6oz) semisweet chocolate chips (1cup)
1. Heat oven to 375. Unroll dough and separate into 2 long rectangles. Place in ungreased 15x10x1-inch pan or 13x9-inch pan; press over bottom of pan to form crust. Press edges and perforation to seal.
2. In medium bowl, mix cream cheese, sugar and peanut butter until smooth. Add corn syrup, vanilla and egg; blend well. Pour peanut butter mixture over crust. Sprinkle with marshmallows, peanuts, and chocolate chips.
3. Bake 18-22 minutes (15x10x1-inch pan), or 25 to 30 min (13x9-inch pan) or until filling is puffed and edges are deep golden brown. Cool completely, about 1 hour. Cut into 9 rows by 4.
These are not as hard to make as they look and are delicious!
1 package (8oz) cream cheese, softened
1/2 cup sugar
3/4 cup peanut butter
1/2 cup light corn syrup
1 teaspoon vanilla
1 egg
1 1/2 cup miniature marshmallows
3/4 cup salted peanuts, chopped
1 bag (6oz) semisweet chocolate chips (1cup)
1. Heat oven to 375. Unroll dough and separate into 2 long rectangles. Place in ungreased 15x10x1-inch pan or 13x9-inch pan; press over bottom of pan to form crust. Press edges and perforation to seal.
2. In medium bowl, mix cream cheese, sugar and peanut butter until smooth. Add corn syrup, vanilla and egg; blend well. Pour peanut butter mixture over crust. Sprinkle with marshmallows, peanuts, and chocolate chips.
3. Bake 18-22 minutes (15x10x1-inch pan), or 25 to 30 min (13x9-inch pan) or until filling is puffed and edges are deep golden brown. Cool completely, about 1 hour. Cut into 9 rows by 4.
These are not as hard to make as they look and are delicious!
Mexi-Corn Dip - from Lindsay
(2) 8 oz bars of cream cheese
(1) can Green Giant Mexi-Corn (do not drain)
(1) small can chopped black olives
(1) red pepper (diced)
Jalapenos (diced- to taste)
Mix everything together and eat with your favorite chips.
(1) can Green Giant Mexi-Corn (do not drain)
(1) small can chopped black olives
(1) red pepper (diced)
Jalapenos (diced- to taste)
Mix everything together and eat with your favorite chips.
Monday, August 4, 2008
Tuna Cakes - from Gina
Stovetop stuffing and tuna sound like a really weird combination...but it's so good! Salmon can be substituted for the tuna.
Prep Time: 10 min
Total Time: 26 min
Makes: 6 servings, two tuna cakes each
2 cans (6 oz. each) light tuna in water, drained, flaked 1 pkg.
(6 oz.) Stovetop stuffing mix for chicken
1 cup shredded mild cheddar cheese
1/2 cup shredded carrots
1/3 cup mayonnaise
2 Tbsp. sweet pickle relish
3/4 cup water
MIX all ingredients. Cover and refrigerate 10 min (or as long as 1 hour).
HEAT large nonstick skillet sprayed with cooking spray on medium heat. For each tuna cake, shape 1/3 cup lightly packed tuna mixture into patty. Add patties to skillet in batches.
COOK 3 min. on each side or until golden brown on both sides, turning over carefully.
A couple more suggestions:
Save 60 calories and 8 grams of fat per serving by preparing as directed with 2% milk reduced fat cheddar cheese and light mayonnaise.
Other substitutions: Substitute 1 cup shredded part-skim mozzarella cheese, 1/2 cup chopped green onions and 1 Tbsp. lemon juice for the cheddar cheese, carrots and pickle relish.
Prep Time: 10 min
Total Time: 26 min
Makes: 6 servings, two tuna cakes each
2 cans (6 oz. each) light tuna in water, drained, flaked 1 pkg.
(6 oz.) Stovetop stuffing mix for chicken
1 cup shredded mild cheddar cheese
1/2 cup shredded carrots
1/3 cup mayonnaise
2 Tbsp. sweet pickle relish
3/4 cup water
MIX all ingredients. Cover and refrigerate 10 min (or as long as 1 hour).
HEAT large nonstick skillet sprayed with cooking spray on medium heat. For each tuna cake, shape 1/3 cup lightly packed tuna mixture into patty. Add patties to skillet in batches.
COOK 3 min. on each side or until golden brown on both sides, turning over carefully.
A couple more suggestions:
Save 60 calories and 8 grams of fat per serving by preparing as directed with 2% milk reduced fat cheddar cheese and light mayonnaise.
Other substitutions: Substitute 1 cup shredded part-skim mozzarella cheese, 1/2 cup chopped green onions and 1 Tbsp. lemon juice for the cheddar cheese, carrots and pickle relish.
Apple Berry Salsa with Cinnamon Chips - from Beth
I usually use more strawberries and less apple and I make LOTS more of the chips.
Cinnamon Chips
4 - 7" inch tortillas
1 T sugar
1/2 tsp ground cinnamon
Salsa
2 medium Granny Smith apples
1 c strawberries, sliced
1 kiwi, peeled and chopped
1 small orange
2 T packed brown sugar
2 T apple jelly
Preheat oven to to 400 F. For cinnamon chips, lightly spray tortillas with water. Combine the cinnamon and sugar, sprinkle over tortillas. Cut each tortillas into 8 wedges, place in single layer on cookie sheet. Bake 8-10 minutes or until lightly browned and crisp. Remove to rack, cool completely.
For salsa, peel, core and slice apples. Cut apples into quarters, chop. Chop strawberries. Chop kiwi. Place fruit in bowl. Zest orange. Juice orange. Add orange zest, orange juice, brown sugar and apple jelly to fruit mixture; mix gently. Serve with cinnamon chips.
Cinnamon Chips
4 - 7" inch tortillas
1 T sugar
1/2 tsp ground cinnamon
Salsa
2 medium Granny Smith apples
1 c strawberries, sliced
1 kiwi, peeled and chopped
1 small orange
2 T packed brown sugar
2 T apple jelly
Preheat oven to to 400 F. For cinnamon chips, lightly spray tortillas with water. Combine the cinnamon and sugar, sprinkle over tortillas. Cut each tortillas into 8 wedges, place in single layer on cookie sheet. Bake 8-10 minutes or until lightly browned and crisp. Remove to rack, cool completely.
For salsa, peel, core and slice apples. Cut apples into quarters, chop. Chop strawberries. Chop kiwi. Place fruit in bowl. Zest orange. Juice orange. Add orange zest, orange juice, brown sugar and apple jelly to fruit mixture; mix gently. Serve with cinnamon chips.
Special K Bars - from Anni
6 cups special k cereal
1 cup white sugar
1 cup light corn syrup
1 1/2 cups peanut butter
1/2 bag semi sweet chocolate chips
1/2 bag butterscotch (or peanut butter) chips
In a sauce pan put in the corn syrup, and sugar, stir togethter and bring slowly to a boil.
When it starts to boil take off the heat and add the peanut butter. Mix this together until all combined and smooth.
Immediately stir into the special k in a large bowl, when all mixed pour and slightly flatten into a 9x13 cake pan.
In a small pan or (double boiler if you have it, or microwave-i've never used it but have been told it works) melt the chocolate chips, and butterscotch or peanut butter chips together and pour on top of the bars.
You can play with the recipe some- I probably use extra peanut butter and extra chocolate chips for the top but the basic ingredients and amounts work very well.
I like to put them in the refrigerator, it makes them chewy/cruchy (most people like them room temperature).
1 cup white sugar
1 cup light corn syrup
1 1/2 cups peanut butter
1/2 bag semi sweet chocolate chips
1/2 bag butterscotch (or peanut butter) chips
In a sauce pan put in the corn syrup, and sugar, stir togethter and bring slowly to a boil.
When it starts to boil take off the heat and add the peanut butter. Mix this together until all combined and smooth.
Immediately stir into the special k in a large bowl, when all mixed pour and slightly flatten into a 9x13 cake pan.
In a small pan or (double boiler if you have it, or microwave-i've never used it but have been told it works) melt the chocolate chips, and butterscotch or peanut butter chips together and pour on top of the bars.
You can play with the recipe some- I probably use extra peanut butter and extra chocolate chips for the top but the basic ingredients and amounts work very well.
I like to put them in the refrigerator, it makes them chewy/cruchy (most people like them room temperature).
Chicken and Cranberry Pasta Salad - from Sue
sorry, the bottom got cut off...
"ingredients, refrigerate overnight."
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