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Shadows 
Posted: 17-Apr-2006, 06:02 PM
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ZodiacHolly

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Here is another that is for 4, but the leftovers freeze well. :

Recipe Name: CALDO GALLEGO
Category: STEW
Serves: 4

2 cups White beans (canned)
1 cup Chicken cooked
1 cup Chorizo (or kielbasa) sausage sliced
1 cup Ham diced
1 Onion diced
1 1/2 teaspo Garlic minced
2 Potato large dice
1 cup Cabbage sliced
2 cups Kale sliced
2 Turnip peeled and diced
3 cups Chicken broth
Salt and pepper to taste

Add all ingredients to a large soup pot. Bring to a boil. Reduce the heat and simmer until the vegetables are tender (about 50-60 minutes). Serve warm with a loaf of hearty bread.



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gaberlunzie 
Posted: 18-Apr-2006, 06:27 AM
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EASY GARLIC CHICKEN BREASTS

Ingredients:

1/4-cup lime juice
1/4-cup olive oil
1-tbsp. minced garlic
2-boneless, skinless chicken breasts
salt and pepper

Method:

In a medium bowl, whisk together the lime juice and olive oil. Season with salt and pepper generously, and add chicken, making sure it is well-coated with the marinade. Marinate chicken, covered in fridge for at least 3 hours and preferably overnight.

Preheat oven to 400ºF.

Remove chicken from marinade and discard marinade. Arrange chicken breasts in a shallow baking pan. Season with salt and pepper.

Roast for 25-30 minutes or until chicken is cooked through and the juices run clear when you prick it with a fork.

Serve with salad of the season and fresh bread.

Serves 2.


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("The Little Prince" by Antoine de Saint-Exupery)


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gaberlunzie 
Posted: 18-Apr-2006, 06:40 AM
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SCALLOPED POTATOS AND LEEKS

Ingredients:

9 ounces pared all-purpose potatos, very thinly sliced
1/2 cup thoroughly washed sliced leeks
1 1/2 ounces Swiss cheese, shredded
1/8 tsp each salt and white pepper
1/2 cup canned ready to serve chicken broth
olive oil or

Preheat oven to 400 F. Put olive oil in a pie plate and arrange half of the potato slices in plate.

Top with half of the leeks, half of the cheese, the remaining potato slices, and the remaining leeks. Sprinkle with salt and pepper and then top with remaining cheese.

Pour broth evenly over cheese and bake until potatos are tender, 20 minutes at least.

Serves 2

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Shadows 
Posted: 14-May-2006, 07:30 AM
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ZodiacHolly

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Sometimes down sizing a recipe to one for 2 is not good...roasts are one of those times...

There are many things one can do with leftover roasted meat...

We make stir fry from beef and pork...
barbeque or stew....

meat pies can be made with leftover poultry or red meats...

These things do not make leftovers seem as leftovers.

When a recipe calls for a certain meat ingredient you can substitute already cooked for the raw... just cut back some on the cooking time.
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DesertRose 
Posted: 17-May-2006, 02:58 AM
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Tamale pie topped with spoonbread

6 ounces of spoonbread
1/4 cup green onions
2 TLB of chopped green pepper
1/2 clove of garlic...crushed
1/2 cup of chopped canned tomatoes
1/2 cup of kernal corn
1 tsp of chili powder
2-1/2 TBS of cornmeal
1/4 tsp of salt
1/2 cup of milk
1 egg white
2 TBS of shredded chedder cheese.

cook meat and mix all ingredients. Microwave on high for 5 minutes


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Shadows 
Posted: 17-May-2006, 05:52 PM
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Rose I don't want to seem ignorant, but what meat?
You do not have any listed.
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gaberlunzie 
Posted: 27-May-2006, 09:45 AM
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LEMON CHICKEN SALAD



Ingredients:

2 small boneless, skinless chicken breast halves (6 ounces total)
1/4 cup lemon juice
1 teaspoon lemon-pepper seasoning
1 tablespoon olive oil or cooking oil
2 tablespoons honey
2 tablespoons coarse-grain brown mustard or Dijon-style mustard
2 teaspoons lemon juice
3 cups torn mixed greens
1 cup chopped, seeded cucumber
1 medium tomato

Method:

1. Place chicken in a plastic bag in a deep mixing bowl. Pour lemon juice over chicken in bag. Close bag and turn chicken to coat well. Marinate at room temperature for 30 minutes or in the refrigerator for 1 hour, turning bag occasionally. Drain chicken, discarding lemon juice.
2. Sprinkle both sides of chicken breast halves with lemon-pepper seasoning, pressing into surface.
3. In a medium skillet cook chicken in hot olive oil or cooking oil over medium heat for 8 to 10 minutes or until chicken is tender and no pink remains, turning often to brown evenly. Remove from skillet. Cut chicken across the grain into 1/2-inch-wide strips.
4. Meanwhile, for dressing, in a small bowl stir together the honey, brown or Dijon-style mustard, and lemon juice. Set aside.
5. Divide mixed greens, cucumber, and tomato between 2 individual salad bowls or plates. Arrange the hot chicken strips atop the greens and vegetables. Serve with the dressing.

Makes 2 servings.

Suggestion:
For a light and refreshing meal, serve soft breadsticks, and icy glasses of lemonade with this salad.
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DesertRose 
Posted: 27-May-2006, 06:58 PM
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QUOTE (Shadows @ 17-May-2006, 05:52 PM)
Rose I don't want to seem ignorant, but what meat?
You do not have any listed.

Oops! Forgot to include that! 1 lb or less of ground meat or ground turkey. smile.gif
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gaberlunzie 
Posted: 31-May-2006, 04:19 PM
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PAELLA-STYLE BROWN RICE AND CHICKEN


Ingredients:

4 chicken drumsticks or thighs, or 2 chicken legs, or 1 whole medium chicken breast, halved lengthwise (about 12 ounces total)
1 tablespoon olive oil or cooking oil
1 small onion, cut into thin wedges (1/2 cup)
1/4 cup sweet red, yellow, or green pepper cut into 1/2-inch squares
1 clove garlic, minced
1 8-ounce can stewed tomatoes
3/4 cup water
2/3 cup quick-cooking brown rice
1 teaspoon instant chicken bouillon granules
1 teaspoon chili powder
1 cup loose-pack frozen peas, thawed
1/4 cup plain yogurt or dairy sour cream


Method:

1. If desired, remove the skin from the chicken. Rinse the chicken and pat dry. In a medium skillet cook the chicken, uncovered, in hot olive oil or cooking oil over medium heat for 15 minutes, turning to brown evenly. Remove the chicken from the skillet, reserving the drippings in the skillet.
2. Add the onion, pepper, and garlic to the drippings in the skillet. Cook and stir till the vegetables are tender but not brown. (Add more oil, if necessary.) Drain excess fat from the skillet.
3. Add the undrained tomatoes, water, rice, bouillon granules, and chili powder to the vegetables in the skillet. Bring to boiling, scraping up any browned bits. Add chicken pieces. Reduce heat; cover and simmer for 20 to 25 minutes or till chicken is nearly done.
4. Sprinkle the peas over the rice-chicken mixture. Cover and cook about 5 minutes more or till chicken is tender and no pink remains and rice is tender. Dollop with yogurt or sour cream.

Makes 2 servings.
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DesertRose 
Posted: 02-Jun-2006, 06:08 PM
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Wanted to add one of my Mexican recipes.

Green Chilie Enchiladas for two.

6 corn tortillas broken up
1 cup of milk
1 can of cream of chicken soup
1 small can of chopped green chiles
1/2 cup chopped green onion
1 cup of grated cheese (sometimes I use more)

Apply corn tortillas with cheese and onions at the bottom of a greased casserole dish (8x8). Mix together soup, milk and green chiles. Pour over top, apply shredded cheese and keep layering with tortillas, cheese and onions and that soup mix till cheese on top. Apply green onions on top as well. Cook for 30 minutes at 350. Serve with hot sauce on top and charro beans on the side.

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DesertRose 
Posted: 03-Jun-2006, 07:28 AM
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CHILI CHICKEN RECIPE for 2
Category: CHICKEN
Serves: 2

4 oz medium noodles
1/8 cup chopped onion
1/2 TBL margarine
1 each 10-1/2 oz cans condensed cream of mushroom soup
1 oz can chopped pimento
1 1/2 oz diced green chilies. canned
1 cups of diced up chicken or turkey
1/2 cups grated cheddar cheese plus 1/8 of a cup more


cook noodles as directed -- drain
In large skillet cook and stir onion and butter until tender.
Stir in soup, pimento and chilies

In a 1 or 2 qt greased casserole dish: layer 1/2 noodles/ 1/2 chicken
season with salt and pepper
top with 1/2 soup mixture
1/2 cheese

repeat layers.
bake uncovered 45 minutes at 350!

This is a terrific recipe and my hubby's favorite! Hope you enjoy too!
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gaberlunzie 
Posted: 03-Jun-2006, 10:21 AM
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I love chicken and so I'm always looking for new recipes including it. This one sounds very good; it's on my "to-do" list now tongue.gif !
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Shadows 
Posted: 09-Dec-2006, 09:05 AM
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Came up with this recipe for last nights late dinner.
Let me know if you try it and what you think of it.


Recipe Name: CHICKEN IN THE GRASS
Category: POULTRY
Serves: 2

SOURCE SHADOWS

For the chicken:

4 Each Chicken breast tenders
1 Tsp. kosher salt
1 Tblsp black pepper
1 Tsp. season salt
1 Tsp. garlic powder
1 Tsp. onion powder
3/4 Cup beer
1 Tsp. tabasco sauce
1 Tsp. liquid smoke
1 Tblsp butter
2 Tblsp bacon grease
2 Ounce potato chips, crumbled

For the Spinach:

5 Ounce spinach, fresh whole leaf, washed
3 Clove garlic , medium sized, chopped fine
1 Medium yellow onion, sliced very thin
1 Tblsp butter
1 Slice smoked bacon, chopped
1 Tblsp balamic vinegar
salt and pepper to taste


Rinse the chicken tenders in water and pat dry. Place in a zip lock sandwich bag. Add remaining ingredients for the chicken part of the recipe except the bacon grease , butter, and chips to the bag and seal. Marinade for at least 30 minutes.

When ready to cook melt the bacon grease and butter in a heavy bottomed skillet over medium heat. Remove the chicken from the marinade and coat with the crumbled potato chips, save the marinade.

Quick fry the tenders until done. Remove from skillet and keep warm between two dinner plates.

Wash spinach and shake dry. Slice onion very thin. Chop garlic fine. Chop bacon. Add butter to fats remaining in skillet.
Place onion , garlic, and bacon in skillet and saute until golden. Add spinach. Stir and mix until the spinach starts to wilt. Add the balsamic vinegar. Add the reserved marinade to the spinach mixture and continue to cook and stir. Add the chicken tenders and mix in with spinach until heated back through, about 5 minutes.

Remove spinach to dinner plates and top with the chicken tenders.
Add salt and pepper to taste. Serve hot.

This recipe doubles well.
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Ceciliastar1 
Posted: 09-Dec-2006, 08:40 PM
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These recipes all look really good. I'm still in a pickle though! haha. My husband and I are newlyweds so I'm of course still in the experimental stage as to what we both like to eat and so far not so good! haha!

We're also on a very tight budget. Some of these recipes look like something I would make on a special occasion. Our budget is so tight that we pretty much eat pasta all the time. But it's not just the budget it's also the fact that I'm still experimenting and the fact that our work schedules are always so crazy that we only tend to be able to eat one meal together and normally it's a late night dinner that we cook together after work. So my question to everyone is if there are any quick, cheap, tasty recipes that don't includ a lot of expensive meat? I think that this is going to be a fun challenge! haha!

We have a couple of differert cookbooks. We have two Rachel Ray books and I think we have the Betty Crocker cooking for two books. The problem with those is that again the meals are expensive to cook and the ones that I have cooked from those the hubby and myself don't like. We like simple meals.

Anyway if anyone has any good recipes send them my way! Thanks!


--------------------
There's a dear little plant that grows in our Isle
Twas St . Patrick himself, sure, that set it;
And the sun of his labour with pleasure did smile,
And with dew from his eye often wet it.
It grows through the bog, through the brake, through the
Mireland, and they call it the dear little shamrock of Ireland.
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