Here's a delicious and simple recipe for a Monday meal.
Ingredients:
2 boneless chicken breasts, thawed
Garlic powder 8 fresh mushrooms, rinsed and sliced
1/2 medium white onion, sliced
2 tbsp. butter or margarine
2 slices Swiss cheese
In medium sized frying pan, add 1 tbsp. butter. Put heat on medium to low and swirl pan to spread butter while heating. Add chicken breasts. Put two dashes of garlic powder on each and cover pan. In separate pan, on low to medium heat, add rest of butter. Swirl butter again in this pan and then add mushrooms and onion. Allow vegetables to saute until tender. Turn off heat. Turn chicken breasts over in other pan (about 3 minutes on each side or until golden brown color) and cover once again. When almost fully cooked, add Swiss cheese on top and cover for approximately 60 seconds to allow cheese to melt. Remove from pan and put on plates. Divide vegetables over chicken. Serves 2.
Rice pilaf, baked sweet potato, or baked potato would compliment this recipe. A side salad or applesauce would join this meal nicely also.
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Showing posts with label chicken recipe. Show all posts
Showing posts with label chicken recipe. Show all posts
Monday, October 29, 2007
Tuesday, October 16, 2007
Chicken Martin with vegetables
This is one of my favorite family recipes that my dad invented, and I’m so glad he did.
Ingredients:
1 whole chicken fryer cut up (approximately 4 pounds) (6 boneless chicken can also be used)
2 cans cream of mushroom soup
1 cup flour
1 tbsp. poultry seasoning
1 tbsp. garlic salt
1 tbsp. seasoned salt
1 tsp. black pepper
1 medium onion, peeled and diced
1 medium green pepper, de-cored, de-seeded, and diced
2 stalks celery, rinsed and diced
3 tbsp. olive oil
Put flour and seasonings in large Ziploc bag. Shake to distribute seasonings evenly within flour. Dampen chicken so it is moist but not dripping wet. Place each piece in Ziploc bag and shake to completely coat chicken. Put olive oil in skillet. Turn on medium to high heat and brown chicken. Remove chicken from pan and set aside. Add green pepper, onion and celery in leftover oil drippings and cook until browned. Place chicken back into pan. Add 2 cans cream of mushroom soup. Add one emptied mushroom soup can of water. Cover. Cook for approximately 45 minutes. Serves 6 hungry people.
Sides that complement this entree are rice; egg noodles or mashed potatoes. The gravy is ladled over these liberally.
Nice vegetable sides can include steamed green beans (or garlic green beans) or carrots.
Source:
My dad (Gary Martin)
Ingredients:
1 whole chicken fryer cut up (approximately 4 pounds) (6 boneless chicken can also be used)
2 cans cream of mushroom soup
1 cup flour
1 tbsp. poultry seasoning
1 tbsp. garlic salt
1 tbsp. seasoned salt
1 tsp. black pepper
1 medium onion, peeled and diced
1 medium green pepper, de-cored, de-seeded, and diced
2 stalks celery, rinsed and diced
3 tbsp. olive oil
Put flour and seasonings in large Ziploc bag. Shake to distribute seasonings evenly within flour. Dampen chicken so it is moist but not dripping wet. Place each piece in Ziploc bag and shake to completely coat chicken. Put olive oil in skillet. Turn on medium to high heat and brown chicken. Remove chicken from pan and set aside. Add green pepper, onion and celery in leftover oil drippings and cook until browned. Place chicken back into pan. Add 2 cans cream of mushroom soup. Add one emptied mushroom soup can of water. Cover. Cook for approximately 45 minutes. Serves 6 hungry people.
Sides that complement this entree are rice; egg noodles or mashed potatoes. The gravy is ladled over these liberally.
Nice vegetable sides can include steamed green beans (or garlic green beans) or carrots.
Source:
My dad (Gary Martin)
Thursday, October 4, 2007
Tips on Eating Healthy plus recipes
Maintaining proper nutrition in our daily lives can be difficult to manage with work, family, and any kind of social life. Eating healthy and enjoying what we eat, is not only ascertainable, but also simpler than expected. A proactive approach towards our health will help us alleviate concerns about our future, and keep us feeling good about the present.
The key for eating healthy is moderation. Overindulgence is what hurts our bodies. Too much sugar or carbohydrates can lead to Diabetes. Too much salt is linked to heart problems. Too much fat causes obesity, heart problems and numerous other illnesses. A good way to prevent overwhelming yourself is to make little changes in your daily routine when eating.
Here are some suggestions:
· Remove the salt shaker from the table at eating times. This will prevent the habit of adding more salt to our food when it is not needed.
· Drink water with meals. 40 ounces of water is what our bodies need each day. Add more when exercising to stay properly hydrated.
· Eat more fruits and vegetables. At snack time, choose an apple or banana, instead of junk food.
· Purchase fresh or frozen vegetables. Canned versions of these usually high in salt and sugar content.
· Read the ingredients of each item you buy from the grocery store. This will build your awareness of carbohydrate, fat, and salt content and help you choose healthy options when shopping.
· When eating dessert, keep the portion within reason. It helps to schedule that special dessert for a designated day too. Designated day’s works well with high fat food too. For example: Lasagna on Wednesday for supper.
A variety of healthy recipes will make a difference for you when cooking. Here are some great tasting, nutritional recipes that can add some zest to your dinner times.
Fiesta Chicken
Ingredients:
Non-stick cooking oil spray
2 boneless chicken breasts
1/4 cup scallions rinsed and diced
4 tbsp. fresh salsa, or salsa of choice
4 tbsp. low fat shredded cheddar cheese
2 tsp. low fat margarine (optional for potatoes)
2 medium baked potatoes (sweet potatoes optional)
1/4 cup lemon juice
1 tsp. garlic powder
1 bunch fresh broccoli or 2 cups frozen
Salt (optional)
Pepper (optional)
Directions:
Preheat oven to 350 degrees. Stab potatoes with a fork, about 5 times each to prevent exploding in oven. Put potatoes in oven for approximately 40 minutes.
When potatoes have cooked for about 20 minutes, put chicken breasts in non-stick cooking oil sprayed pan. Turn heat on medium. Season with garlic powder and cover.
In separate medium sized saucepan, cook broccoli. If fresh, steaming is the best option but if frozen simply add to pan. Add lemon juice, cover and cook on medium heat, stirring occasionally.
Check on chicken breasts and turn over when needed. When chicken appears done, turn off heat. Add salsa, scallions and low fat cheddar cheese on top of each chicken breast and cover until cheese has melted. You may need to put on low heat to complete the melting of the cheese. Put each chicken breast on a serving plate. Pull out potatoes, turn off oven, and slice each potato in half. Now put a potato and serving of broccoli on each plate. Add margarine to potato if you prefer. Salt and pepper to taste if needed.
Chicken Apple Cranberry Salad
Getting enough fruits and vegetables in our diet can be frustrating. A good way to remedy that is by having a variety of salad options at your disposal. Salads are an optimal choice. They provide an excellent way to stay healthy and trim while enjoying your meals. Since there are so many different varieties of salads you can keep your meals exciting and tasty without much effort. They can also make an excellent snack from leftovers.
Many salads can be the main course, if desired. Chicken and apple salad is one of these salads. It's a perfect choice for something different on your dining table. Its versatility allows it to be a choice for lunch, dinner, or a tasty side dish.
6 boneless chicken breasts
5 medium size apples
1/2 cup cranberries
3/4 cup raisins
1 1/2 cup grapes
1 cup orange juice
1/2 cup toasted coconut
2 tablespoons vanilla flavoring
1 1/2 to 2 cups mayonnaise. You can substitute Low-fat mayonnaise for fewer calories.
In a large frying pan cook chicken breasts after spraying pan with non-stick oil. Let pan heat up. Add orange juice and vanilla flavoring to pan and cover. Cook on medium heat allowing juice and flavoring to seep into chicken until liquid is gone. Turn off heat and allow chicken to cool.
Peel and chop up apples to desired size, after rinsing them. For better taste, cut apples into small cubes.
Rinse and drain grapes and cranberries and cut each grape in half. You can also cut in thirds if you prefer.
Cut up your chicken breasts. A good way to do this is too cut diagonally all the across each chicken breast and then horizontally.
In medium sized salad bowl, add chicken, apples, grapes, and raisins. You can toast the coconut easily by spreading it out thinly on a cookie sheet and putting in oven at 350 degrees for about one minute. Watch closely since every oven is different. You will be able to tell by looking at it, if that is sufficient time by how brown the coconut is. If not brown enough, stick in oven again, but watch it carefully so it doesn't burn. Once cooled, add coconut to your salad mixture.
Add 1 1/2 cups mayonnaise and mix well. If you like a more slippery salad add additional mayonnaise until satisfied with result.
Put covered salad into refrigerator and let cool completely. It will take approximately 3 hours for it to be completely chilled and ready to eat. Serves 6-8.
Easy Beef Stir Fry
Non-stick cooking oil spray
6 oz. lean beef, sliced
1 green pepper, rinsed and sliced
1 medium onion, rinsed and sliced
1 bag California mix frozen vegetables (2 cups needed)
1 cup brown or white rice
Soy Sauce (LaChoy has a "Lite" version that has less sodium)
Garlic Powder
Pepper
To cook your stir-fry the frozen vegetables should be sautéed first. Spray the bottom of your pan lightly with oil or put a tablespoon of other oil. It's important to not use butter for your stir-fry because butter will burn and ruin the taste completely. Put your frozen veggies in a medium frying pan, on low to medium heat and cover. Make sure to stir once or twice while they are cooking. Now add your other vegetables and cover pan. Allow about 5 minutes for cooking.
While vegetables are cooking, in small frying pan, cook beef. Add a dash of garlic powder and 5 good dashes of soy sauce, and cook until done. Add beef to vegetables and mix together well.
When time is available while cooking your stir-fry, start water for your rice in medium sized cooking pan. Put a good spray of the non-stick cooking oil in water. When water is boiling, add rice, cover and turn heat off. After 5 minutes or per rice directions, put rice on serving plate and cover with your beef stir-fry.
Now you have time to read a book or watch a video with your family.
Sources:
http://www.medicalnewstoday.com/articles/12813.php
The key for eating healthy is moderation. Overindulgence is what hurts our bodies. Too much sugar or carbohydrates can lead to Diabetes. Too much salt is linked to heart problems. Too much fat causes obesity, heart problems and numerous other illnesses. A good way to prevent overwhelming yourself is to make little changes in your daily routine when eating.
Here are some suggestions:
· Remove the salt shaker from the table at eating times. This will prevent the habit of adding more salt to our food when it is not needed.
· Drink water with meals. 40 ounces of water is what our bodies need each day. Add more when exercising to stay properly hydrated.
· Eat more fruits and vegetables. At snack time, choose an apple or banana, instead of junk food.
· Purchase fresh or frozen vegetables. Canned versions of these usually high in salt and sugar content.
· Read the ingredients of each item you buy from the grocery store. This will build your awareness of carbohydrate, fat, and salt content and help you choose healthy options when shopping.
· When eating dessert, keep the portion within reason. It helps to schedule that special dessert for a designated day too. Designated day’s works well with high fat food too. For example: Lasagna on Wednesday for supper.
A variety of healthy recipes will make a difference for you when cooking. Here are some great tasting, nutritional recipes that can add some zest to your dinner times.
Fiesta Chicken
Ingredients:
Non-stick cooking oil spray
2 boneless chicken breasts
1/4 cup scallions rinsed and diced
4 tbsp. fresh salsa, or salsa of choice
4 tbsp. low fat shredded cheddar cheese
2 tsp. low fat margarine (optional for potatoes)
2 medium baked potatoes (sweet potatoes optional)
1/4 cup lemon juice
1 tsp. garlic powder
1 bunch fresh broccoli or 2 cups frozen
Salt (optional)
Pepper (optional)
Directions:
Preheat oven to 350 degrees. Stab potatoes with a fork, about 5 times each to prevent exploding in oven. Put potatoes in oven for approximately 40 minutes.
When potatoes have cooked for about 20 minutes, put chicken breasts in non-stick cooking oil sprayed pan. Turn heat on medium. Season with garlic powder and cover.
In separate medium sized saucepan, cook broccoli. If fresh, steaming is the best option but if frozen simply add to pan. Add lemon juice, cover and cook on medium heat, stirring occasionally.
Check on chicken breasts and turn over when needed. When chicken appears done, turn off heat. Add salsa, scallions and low fat cheddar cheese on top of each chicken breast and cover until cheese has melted. You may need to put on low heat to complete the melting of the cheese. Put each chicken breast on a serving plate. Pull out potatoes, turn off oven, and slice each potato in half. Now put a potato and serving of broccoli on each plate. Add margarine to potato if you prefer. Salt and pepper to taste if needed.
Chicken Apple Cranberry Salad
Getting enough fruits and vegetables in our diet can be frustrating. A good way to remedy that is by having a variety of salad options at your disposal. Salads are an optimal choice. They provide an excellent way to stay healthy and trim while enjoying your meals. Since there are so many different varieties of salads you can keep your meals exciting and tasty without much effort. They can also make an excellent snack from leftovers.
Many salads can be the main course, if desired. Chicken and apple salad is one of these salads. It's a perfect choice for something different on your dining table. Its versatility allows it to be a choice for lunch, dinner, or a tasty side dish.
6 boneless chicken breasts
5 medium size apples
1/2 cup cranberries
3/4 cup raisins
1 1/2 cup grapes
1 cup orange juice
1/2 cup toasted coconut
2 tablespoons vanilla flavoring
1 1/2 to 2 cups mayonnaise. You can substitute Low-fat mayonnaise for fewer calories.
In a large frying pan cook chicken breasts after spraying pan with non-stick oil. Let pan heat up. Add orange juice and vanilla flavoring to pan and cover. Cook on medium heat allowing juice and flavoring to seep into chicken until liquid is gone. Turn off heat and allow chicken to cool.
Peel and chop up apples to desired size, after rinsing them. For better taste, cut apples into small cubes.
Rinse and drain grapes and cranberries and cut each grape in half. You can also cut in thirds if you prefer.
Cut up your chicken breasts. A good way to do this is too cut diagonally all the across each chicken breast and then horizontally.
In medium sized salad bowl, add chicken, apples, grapes, and raisins. You can toast the coconut easily by spreading it out thinly on a cookie sheet and putting in oven at 350 degrees for about one minute. Watch closely since every oven is different. You will be able to tell by looking at it, if that is sufficient time by how brown the coconut is. If not brown enough, stick in oven again, but watch it carefully so it doesn't burn. Once cooled, add coconut to your salad mixture.
Add 1 1/2 cups mayonnaise and mix well. If you like a more slippery salad add additional mayonnaise until satisfied with result.
Put covered salad into refrigerator and let cool completely. It will take approximately 3 hours for it to be completely chilled and ready to eat. Serves 6-8.
Easy Beef Stir Fry
Non-stick cooking oil spray
6 oz. lean beef, sliced
1 green pepper, rinsed and sliced
1 medium onion, rinsed and sliced
1 bag California mix frozen vegetables (2 cups needed)
1 cup brown or white rice
Soy Sauce (LaChoy has a "Lite" version that has less sodium)
Garlic Powder
Pepper
To cook your stir-fry the frozen vegetables should be sautéed first. Spray the bottom of your pan lightly with oil or put a tablespoon of other oil. It's important to not use butter for your stir-fry because butter will burn and ruin the taste completely. Put your frozen veggies in a medium frying pan, on low to medium heat and cover. Make sure to stir once or twice while they are cooking. Now add your other vegetables and cover pan. Allow about 5 minutes for cooking.
While vegetables are cooking, in small frying pan, cook beef. Add a dash of garlic powder and 5 good dashes of soy sauce, and cook until done. Add beef to vegetables and mix together well.
When time is available while cooking your stir-fry, start water for your rice in medium sized cooking pan. Put a good spray of the non-stick cooking oil in water. When water is boiling, add rice, cover and turn heat off. After 5 minutes or per rice directions, put rice on serving plate and cover with your beef stir-fry.
Now you have time to read a book or watch a video with your family.
Sources:
http://www.medicalnewstoday.com/articles/12813.php
Friday, September 28, 2007
Chicken and Asparagus Stir Fry
A stir fry is a satisfying way to celebrate the end of the work week.
Ingredients:
Non-stick cooking spray
12 oz. chicken breast, rinsed, and sliced in strips
1 bunch asparagus, ends cut off, rinsed and cut into 1 inch pieces
1/4 cup Worcestershire sauce
1 tsp. margarine
Salt
Pepper
2 cups rice pilaf
Stir Fry sauce (optional)
Start preparation of rice pilaf with water, tsp. margarine, and a dash of salt, in medium sized saucepan. Add rice pilaf when water begins to bowl and cover. In non-stick sprayed saute pan on medium heat, add chicken and Worcestershire sauce. Cover and allow cooking for approximately 5-6 minutes. Stir with spatula and if needed, cook more until done. Chicken should be well cooked, without any pink color and asparagus will be tender to the touch. If stir-fry sauce is preferred, add a good amount to chicken/asparagus mixture in pan. 1/2 cup is a good measurement to start out with. Put 1 cup of rice on 2 separate plates, and divide stir-fry mixture to both plates, on top of rice. Add 2 glasses of wine or your favorite beverage and you are ready to dine.
If you like my work and would like to buy me a recipe
click here
Ingredients:
Non-stick cooking spray
12 oz. chicken breast, rinsed, and sliced in strips
1 bunch asparagus, ends cut off, rinsed and cut into 1 inch pieces
1/4 cup Worcestershire sauce
1 tsp. margarine
Salt
Pepper
2 cups rice pilaf
Stir Fry sauce (optional)
Start preparation of rice pilaf with water, tsp. margarine, and a dash of salt, in medium sized saucepan. Add rice pilaf when water begins to bowl and cover. In non-stick sprayed saute pan on medium heat, add chicken and Worcestershire sauce. Cover and allow cooking for approximately 5-6 minutes. Stir with spatula and if needed, cook more until done. Chicken should be well cooked, without any pink color and asparagus will be tender to the touch. If stir-fry sauce is preferred, add a good amount to chicken/asparagus mixture in pan. 1/2 cup is a good measurement to start out with. Put 1 cup of rice on 2 separate plates, and divide stir-fry mixture to both plates, on top of rice. Add 2 glasses of wine or your favorite beverage and you are ready to dine.
If you like my work and would like to buy me a recipe
click here
Tuesday, September 18, 2007
Fast and Easy Low Fat Chicken Parmesan with Angel Hair Pasta
Ingredients:
2 boneless chicken breasts
2 cups marinara sauce
1 cup shredded mozzarella cheese (more optional)
1/2 tsp. minced garlic
1 tbsp. olive oil
1 tsp. oregano
1 tsp. basil
8 ounces angel hair pasta
1 tsp. parsley
Grated Parmesan cheese
Salt
In medium pasta pan fill 3/4 full with water; add dash of salt and sprinkle of olive oil. Turn heat to medium high until water boils. Once boiling, add pasta, and allow cooking until aldente. Angel Hair pasta takes much less long to cook than other pasta so make sure to keep an eye on it. When aldente (spaghetti is cooked, yet firm), drain in colander, and rinse.
While water is heating, put oil in skillet for chicken. Put heat on medium. Put chicken in skillet. Season with oregano, minced garlic and basil. Cook until done, approximately 3 minutes for both sides. When done, place on serving plate.
In separate small saucepan heat marinara sauce. Cover and simmer..
Divide mozzarella cheese onto each chicken breast. Place angel hair next to chicken onto each plate. Divide marinara sauce onto each plate, covering pasta and cheese on chicken. Sprinkle with parsley. Salt to taste. Serves 2.
Add some fresh baguette bread with garlic butter on the side.
Serve with your favorite wine or beverage and your meal is complete.
If you like my work and would like to buy me a cup of tea
click here
2 boneless chicken breasts
2 cups marinara sauce
1 cup shredded mozzarella cheese (more optional)
1/2 tsp. minced garlic
1 tbsp. olive oil
1 tsp. oregano
1 tsp. basil
8 ounces angel hair pasta
1 tsp. parsley
Grated Parmesan cheese
Salt
In medium pasta pan fill 3/4 full with water; add dash of salt and sprinkle of olive oil. Turn heat to medium high until water boils. Once boiling, add pasta, and allow cooking until aldente. Angel Hair pasta takes much less long to cook than other pasta so make sure to keep an eye on it. When aldente (spaghetti is cooked, yet firm), drain in colander, and rinse.
While water is heating, put oil in skillet for chicken. Put heat on medium. Put chicken in skillet. Season with oregano, minced garlic and basil. Cook until done, approximately 3 minutes for both sides. When done, place on serving plate.
In separate small saucepan heat marinara sauce. Cover and simmer..
Divide mozzarella cheese onto each chicken breast. Place angel hair next to chicken onto each plate. Divide marinara sauce onto each plate, covering pasta and cheese on chicken. Sprinkle with parsley. Salt to taste. Serves 2.
Add some fresh baguette bread with garlic butter on the side.
Serve with your favorite wine or beverage and your meal is complete.
If you like my work and would like to buy me a cup of tea
click here
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