And the winner is....................
Recipe #1 - Slow cooked Athenian Chicken.
We only had 10 votes this week total which is about 1/3 of what we usually get. I don't know if it's because people are on vaction or I just picked sucky recipes. Either way. I hope you like it.
Happy Cooking!!!
Thursday, July 31, 2008
Monday, July 28, 2008
CHOP Vote for Discussion on 8/7
Here are this week's recipes. This week's theme is the crock pot.
Recipe #1: Slow Cooked Athenian Chicken
Makes 6 servings.
INGREDIENTS:
2/3 cup flour
1 tsp salt
1/2 tsp dried oregano
6 chicken breasts, boneless & skinless
1 can (10 3/4 ounces) cream of chicken soup
1/2 cup white wine (water or chicken broth may be substituted)
DIRECTIONS:
In a small bowl, combine first three ingredients. Rub ingredients over chicken. Place chicken in crockpot, then add soup and wine into crockpot. Cover and cook on low for 8-10 hours
Recipe #2: Easy Crockpot Beef Burgundy
INGREDIENTS:
3 - 4 lbs beef - cut up (use a cheaper cut such as round steak)
4 cans Campbell's Golden Mushroom soup
1 pkg Lipton Onion Soup Mix - dry
1 can sliced mushrooms
1 soup can full (about 1 1/4 cup) Burgundy wine
DIRECTIONS:
Place beef in the bottom of your slow cooker. Mix together soup, soup mix, mushrooms and burgundy. Pour over the top of the beef in slow cooker. Cover and cook on low for 8 hours on low.
Recipe #1: Slow Cooked Athenian Chicken
Makes 6 servings.
INGREDIENTS:
2/3 cup flour
1 tsp salt
1/2 tsp dried oregano
6 chicken breasts, boneless & skinless
1 can (10 3/4 ounces) cream of chicken soup
1/2 cup white wine (water or chicken broth may be substituted)
DIRECTIONS:
In a small bowl, combine first three ingredients. Rub ingredients over chicken. Place chicken in crockpot, then add soup and wine into crockpot. Cover and cook on low for 8-10 hours
Recipe #2: Easy Crockpot Beef Burgundy
INGREDIENTS:
3 - 4 lbs beef - cut up (use a cheaper cut such as round steak)
4 cans Campbell's Golden Mushroom soup
1 pkg Lipton Onion Soup Mix - dry
1 can sliced mushrooms
1 soup can full (about 1 1/4 cup) Burgundy wine
DIRECTIONS:
Place beef in the bottom of your slow cooker. Mix together soup, soup mix, mushrooms and burgundy. Pour over the top of the beef in slow cooker. Cover and cook on low for 8 hours on low.
Thursday, July 24, 2008
Winning Recipe to be discussed on July 31
And the winning recipe is.......................
Recipe #1 -- Layered Enchilada Bake
This recipe will be discussed on Thursday, July 31
Happy Cooking!!!
Recipe #1 -- Layered Enchilada Bake
This recipe will be discussed on Thursday, July 31
Happy Cooking!!!
Monday, July 21, 2008
CHOP Vote for discussion on 7/31
Here are the recipes up for vote this week.
Recipe #1: Layered Enchilada Bake
http://www.kraftfoods.com/kf/recipes/layered-enchilada-bake-107317.aspx
Prep Time:15 min
Total Time:1 hr 10 min
Makes:8 servings
INGREDIENTS:
1 lb. lean ground beef
1 large onion, chopped
2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 can (15 oz.) black beans, drained, rinsed
1/4 cup KRAFT Zesty Italian Dressing
2 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
6 flour tortillas (8 inch)
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese
DIRECTIONS:
PREHEAT oven to 400ºF. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and seasoning mix; mix well.
ARRANGE 3 of the tortillas in single layer on bottom of 13x9-inch baking dish; cover with layers of half each of the meat mixture, sour cream and cheese. Repeat all layers. Cover with foil.
BAKE, covered, 30 min. Remove foil. Bake an additional 10 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve.
Recipe #2: Chicken Lo Mein
http://www.kraftfoods.com/kf/recipes/chicken-lo-mein-107768.aspx
Recipe Prep Time: 10 min, Total Time: 25 min
Makes: 4 servings, 2 cups each
INGREDIENTS:
1/2 lb. spaghetti, uncooked (I use Thai Kitchen rice noodles)
1/4 cup KRAFT Asian Toasted Sesame Dressing
1 lb. boneless skinless chicken breasts, cut into strips
2 cloves garlic, minced
1 pkg. (16 oz.) frozen bell pepper and onion strips, thawed, drained (fresh peppers and onion work fine too!)
1/2 cup fat-free reduced-sodium chicken broth
1 Tbsp. peanut butter 1/4 cup lite soy sauce
1/4 cup chopped cilantro
Chopped green onion
*Optional: 2 Tbsp. chopped PLANTERS COCKTAIL Peanuts
*Optional: Red pepper flakes if you like things spicier
DIRECTIONS:
COOK spaghetti in large saucepan as directed on package.
MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 3 min. or until chicken is no longer pink. Add peppers, onions, broth and peanut butter; stir-fry an additional 3 to 4 min. or until chicken is cooked through.
DRAIN spaghetti; return to pan. Add chicken mixture and soy sauce; mix well. Spoon onto serving platter; sprinkle with cilantro, peanuts and green onion.
Nutrional Information:Calories 490 Total fat 12 g Saturated fat 2.5 g Cholesterol 65 mg Sodium 840 mg Carbohydrate 56 g Dietary fiber 5 g Sugars 11 g Protein 37 g Vitamin A 10 %DV Vitamin C 30 %DV Calcium 4 %DV Iron 20 %DV
Recipe #1: Layered Enchilada Bake
http://www.kraftfoods.com/kf/recipes/layered-enchilada-bake-107317.aspx
Prep Time:15 min
Total Time:1 hr 10 min
Makes:8 servings
INGREDIENTS:
1 lb. lean ground beef
1 large onion, chopped
2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 can (15 oz.) black beans, drained, rinsed
1/4 cup KRAFT Zesty Italian Dressing
2 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
6 flour tortillas (8 inch)
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese
DIRECTIONS:
PREHEAT oven to 400ºF. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and seasoning mix; mix well.
ARRANGE 3 of the tortillas in single layer on bottom of 13x9-inch baking dish; cover with layers of half each of the meat mixture, sour cream and cheese. Repeat all layers. Cover with foil.
BAKE, covered, 30 min. Remove foil. Bake an additional 10 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve.
Recipe #2: Chicken Lo Mein
http://www.kraftfoods.com/kf/recipes/chicken-lo-mein-107768.aspx
Recipe Prep Time: 10 min, Total Time: 25 min
Makes: 4 servings, 2 cups each
INGREDIENTS:
1/2 lb. spaghetti, uncooked (I use Thai Kitchen rice noodles)
1/4 cup KRAFT Asian Toasted Sesame Dressing
1 lb. boneless skinless chicken breasts, cut into strips
2 cloves garlic, minced
1 pkg. (16 oz.) frozen bell pepper and onion strips, thawed, drained (fresh peppers and onion work fine too!)
1/2 cup fat-free reduced-sodium chicken broth
1 Tbsp. peanut butter 1/4 cup lite soy sauce
1/4 cup chopped cilantro
Chopped green onion
*Optional: 2 Tbsp. chopped PLANTERS COCKTAIL Peanuts
*Optional: Red pepper flakes if you like things spicier
DIRECTIONS:
COOK spaghetti in large saucepan as directed on package.
MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 3 min. or until chicken is no longer pink. Add peppers, onions, broth and peanut butter; stir-fry an additional 3 to 4 min. or until chicken is cooked through.
DRAIN spaghetti; return to pan. Add chicken mixture and soy sauce; mix well. Spoon onto serving platter; sprinkle with cilantro, peanuts and green onion.
Nutrional Information:Calories 490 Total fat 12 g Saturated fat 2.5 g Cholesterol 65 mg Sodium 840 mg Carbohydrate 56 g Dietary fiber 5 g Sugars 11 g Protein 37 g Vitamin A 10 %DV Vitamin C 30 %DV Calcium 4 %DV Iron 20 %DV
Thursday, July 17, 2008
Winning Recipe for Discussion on July 24
And the winner is...........................
Recipe #1 -- Creamy Chicken
We will discuss this recipe on Thursday, July 24.
Remember -- omissions and substitions are allowed and encouraged.
Happy Cooking!!!!
Recipe #1 -- Creamy Chicken
We will discuss this recipe on Thursday, July 24.
Remember -- omissions and substitions are allowed and encouraged.
Happy Cooking!!!!
Monday, July 14, 2008
Welcome Back!
A few changes. I will only be posting 2 recipes to vote on from now. Three just split the votes too much. So after a long enough break, here are the recipes:
Recipe #1: Creamy Broccoli Stuffed Chicken Breasts
INGREDIENTS:
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup water
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
1 can (10-3/4 oz.) 98% fat-free condensed cream of chicken soup
1/2 cup fat-free milk
1 tsp. paprika
2 Tbsp. KRAFT Grated Parmesan Cheese
DIRECTIONS:
PREHEAT oven to 400°F. Combine stuffing mix and water in large bowl. Let stand 5 min. Meanwhile, pound chicken to 1/4-inch thickness using meat mallet. Add broccoli to stuffing; mix lightly. Spread evenly onto chicken breasts to within 1/2 inch of outer edges. Roll up each chicken breast from one of the short ends, enclosing the stuffing mixture.
PLACE chicken, seam-sides down, in 13x9-inch baking dish. Mix soup and milk; pour over chicken. Sprinkle with paprika and Parmesan cheese.
BAKE 30 min. or until chicken is cooked through (170ºF).
NUTRITION:
Calories 300, Total fat 6 g, Dietary fiber 2 g
Recipe #2: Creamy Pork Marsala with Fettucine
From: Campbell's Kitchen
Prep: 5 minutesCook: 25 minutes
Serves: 4
Ingredients:
1 tbsp. olive oil 4 boneless pork chops
3/4-inch thick1 cup sliced mushrooms
1 clove garlic, minced
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
2 tbsp. dry Marsala wine
1/2 of a 16 ounce package spinach fettuccine pasta, cooked and drained
Directions:
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork chops and cook until they're well browned on both sides.
Add the mushrooms and garlic to the skillet and cook until tender.
Stir the soup, milk and wine into the skillet. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chops are cooked through. Serve with the pasta.
Recipe #1: Creamy Broccoli Stuffed Chicken Breasts
INGREDIENTS:
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup water
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
1 can (10-3/4 oz.) 98% fat-free condensed cream of chicken soup
1/2 cup fat-free milk
1 tsp. paprika
2 Tbsp. KRAFT Grated Parmesan Cheese
DIRECTIONS:
PREHEAT oven to 400°F. Combine stuffing mix and water in large bowl. Let stand 5 min. Meanwhile, pound chicken to 1/4-inch thickness using meat mallet. Add broccoli to stuffing; mix lightly. Spread evenly onto chicken breasts to within 1/2 inch of outer edges. Roll up each chicken breast from one of the short ends, enclosing the stuffing mixture.
PLACE chicken, seam-sides down, in 13x9-inch baking dish. Mix soup and milk; pour over chicken. Sprinkle with paprika and Parmesan cheese.
BAKE 30 min. or until chicken is cooked through (170ºF).
NUTRITION:
Calories 300, Total fat 6 g, Dietary fiber 2 g
Recipe #2: Creamy Pork Marsala with Fettucine
From: Campbell's Kitchen
Prep: 5 minutesCook: 25 minutes
Serves: 4
Ingredients:
1 tbsp. olive oil 4 boneless pork chops
3/4-inch thick1 cup sliced mushrooms
1 clove garlic, minced
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
2 tbsp. dry Marsala wine
1/2 of a 16 ounce package spinach fettuccine pasta, cooked and drained
Directions:
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork chops and cook until they're well browned on both sides.
Add the mushrooms and garlic to the skillet and cook until tender.
Stir the soup, milk and wine into the skillet. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chops are cooked through. Serve with the pasta.
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