Thursday, April 1, 2010

Citrus Water Punch

2 tablespoons citric acid (you can find this at most pharmacies or natural food stores)
5 quarts water
2 cups sugar
2 tablespoons pure lemon extract
3 sliced lemons
3 sliced limes
Crushed ice

In a large pitcher or punch bowl, stir water, sugar, citric acid, and lemon extract together. Add sliced fruit and ice.

Found this recipe on My Kitchen Cafe! I have been looking for a good recipe for this punch and this is the one! So good, so refreshing...

Wednesday, March 31, 2010

Chicken Scallopine

  • 4 boneless, skinless, fat trimmed chicken breasts
  • 1/2 cup flour
  • 2 Tbsp Parmesan cheese, grated
  • 3 tsp olive oil
  • 2 tsp butter
  • 1 Tbsp minced garlic
  • 1/3 cup white wine
  • 1 Tbsp capers
  • 1 tsp lemon peel
  • 2 Tbsp lemon juice
  • 1/4 cup chicken stock
  • 1/4 tsp salt
  • pinch ground black pepper
  • 2 cups angel hair pasta, cooked
  • 2 Tbsp parsley, freshly chopped

1. With a meat mallet pound chick to 1/2 inch thick. In a small bowl, combine flour and cheese. Dredge both sides of chicken breast in flour mixture
2. In a large saute pan, saute chicken breasts in 1 tsp olive oil for 3 to 5 mins on each side or until cooked through. Remove from pan.
3. Heat butter and remaining olive oil together over medium-low heat. Add garlic and cook 1 minute. Add wine and simmer for about 3 minutes or until wine is evaporated. Add remaining ingredients except salt, pepper and parsley. Simmer sauce for 5 more minutes. Add salt and pepper.
4. Serve each chicken breast with 2 Tbsp sauce and 1/2 cup cooked pasta and parsley.

I got this from some random free book they were handing out at Wal-mart last year.

Changes I made:
I used chicken broth/stock in place of the white wine
I didn't have capers so I used 3 green onions
I left out the lemon peel
I also forgot to add the parsley

Dijon Pork Roast

  • 3 pounds pork or beef roast
  • 1/3 cup molasses
  • 1/3 cup Dijon mustard
  • 1 tsp garlic powder
  • 2 Tbsp white or apple cider vinegar
Mix all ingredients except meat together. Then pour over meat in 4 quart crockpot. Turn meat over until it is coated on all sides. Cover and cook on low for 6-8 hours or on high for about 4.
I got this recipe from she put her roast in totally frozen, mine was thawed so I could trim the fat. I also turned my roast a few times to keep it evenly basted. The meat was SO tender and tasty but you really couldn't taste any of the specific ingredients, it is a keeper!

Southwest Casserole

  • 2 cups cooked rice
  • 1.5 cups cooked, diced chicken
  • 1 can (15 oz) black beans drained, rinsed
  • 1 can ( 15 oz) corn, drained
  • 1 can (15 oz) diced tomatoes slightly drained
  • 1 Tbsp. cilantro
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 1 Tbsp chili powder

Combine ingredients in a large bowl and mix

  • 4 Tbsp butter
  • 4 Tbsp flour
  • 1 cup milk
  • 1/2 cup chicken broth
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1 cup cheese

In a saucepan melt butter over medium-low heat; stir in flower until well blended and thick. Gradually stir in milk, chicken broth, salt and pepper. Cook stirring constantly, until thick and bubbly. Stir into chicken mixture.

Pour into a 9x13 dish sprayed lightly with cooking spray. Bake at 350 for 20-25 min. Sprinkle with cheese 5-8 mins before done.

I'm not sure where I got this recipe, I thought it was from here but couldn't find it on here when I searched for it, so I'm not sure who to give the credit to! But it is yummy!

Changes that I made:
I used brown rice. I just served corn on the side instead of putting it in the casserole, and I didn't drain the tomatoes much at all to add the moisture the corn would have. I also only used about 1 1/2 tsp of chili powder, one of my boys doesn't like things too hot. And I also just mixed things together in the 9x13 so it was one less dish to wash and it worked out just fine!

We had it was a green salad and the corn and everyone enjoyed it!

Tuesday, March 30, 2010

Apple Cinnamon Wheat Berries

4 cups wheat berries chilled
2 medium apples, cut into cubes
1 C Almonds
4 TBS Honey
4 Tsp cinnamon
1 TBS Water

Add all ingredients and stir. Serve chilled or warm.

I got this recipe from my using wheat recipe book. It is such a yummy way to use some of your food storage wheat! If you want the instructions to make the wheat berries let me know!

Country Pasta with Mozzarella

8 oz. uncooked rigatoni (I used penne and it was wonderful)
8 slices bacon, cut in 1 inch pieces (I used real bacon pieces from Costco)
2 c. broccoli flowerets
1/2 tsp. minced garlic
2 c. shredded Mozzarella cheese
1/4 c. Parmesan cheese (I used real Parmesean)
pinch of cayenne pepper
1/4 c. chopped parsley (I used much less)

Cook rigatoni according to package directions, drain. Meanwhile, in 10 inch skillet, cook bacon over medium high heat until brown. Reduce heat to medium. Add broccoli and garlic. Cook, stirring occasionally, until broccoli is crispy-tender.

Add rigatoni and remaining ingredients, except parsley. Continue cooking, stirring occasionally, until cheese is melted. Sprinkle with parsley.

Notes: Since I used bacon pieces I just cooked my pasta, and while it was cooking I steamed my broccoli. When they were both done I added everything together. Really easy and delicious!
How to make a Cake Mix low-fat:

Take a normal cake mix and disregard the normal ingredients you're supposed to add (the oil, etc). Instead add the following to the cake mix:
* 1 3/4 cup water
* 2 Tbl flour
* 3 egg whites (I've also done 2 egg whites and 1 whole egg and found good results)

Mix all together and follow normal baking temperatures and cooking times on the box. Baking this way makes me feel okay about slathering all sorts of (full fat) frosting on top!

from the MADE blog...this was great we couldn't tell a difference at all.