2 tablespoons olive oil
1 cup chopped onions
1/2 cup sliced
1/2 cup sliced celery
2 cloves garlic, minced
4 cups chicken broth
1 (15 oz) can tomato sauce
1 (15 oz) can white kidney beans, undrained
1 (14.5 oz) can diced tomatoes, undrained
1 (8 oz) can red kidney beans, undrained
1/2 cup uncooked elbow macaroni
2 tablespoons chopped fresh parsley
2 teaspoons basil leaves
1/2 teaspoon oregano leaves
1/2 teaspoon salt
1/4 teaspoon pepper
freshly grated parmesan cheese
in a dutch oven, heat oil and saute onions, carrots, celery and garlic until tender. stir in broth, tomato sauce, white kidney beans, tomatoes, red kidney beans, macaroni, parsley, basil, oregano, salt and pepper. bring to a boil; reduce heat and simmer 10-15 minutes or until macaroni is tender. sprinkle parmesan cheese over each serving.
makes 10 cups
Tuesday, May 31, 2011
PEPPERONI PIZZA CHILI
1 pound ground beef
1 (16 oz) can kidney beans, rinsed and drained
1 (15 oz) can pizza sauce
1 (14.5) oz can italian stewed tomatoes
1 (8 oz) can tomato sauce
1 1/2 cups water
1 (3.5 oz) sliced pepperoni
1/2 cup chopped green pepper
1 teaspoon pizza seasoning OR italian seasoning
1 teaspoon salt
shredded mozzarella cheese, optional
in a large saucepan, cook ground beef over medium heat until no longer pink; drain. stir in the beans, pizza sauce, tomatoes, tomato sauce, water, pepperoni, green pepper, pizza seasoning and salt. bring to a boil. reduce heat; simmer, uncovered, for 30 minutes or until chili reaches desired thickness. garnish with cheese if desired.
8 servings
1 (16 oz) can kidney beans, rinsed and drained
1 (15 oz) can pizza sauce
1 (14.5) oz can italian stewed tomatoes
1 (8 oz) can tomato sauce
1 1/2 cups water
1 (3.5 oz) sliced pepperoni
1/2 cup chopped green pepper
1 teaspoon pizza seasoning OR italian seasoning
1 teaspoon salt
shredded mozzarella cheese, optional
in a large saucepan, cook ground beef over medium heat until no longer pink; drain. stir in the beans, pizza sauce, tomatoes, tomato sauce, water, pepperoni, green pepper, pizza seasoning and salt. bring to a boil. reduce heat; simmer, uncovered, for 30 minutes or until chili reaches desired thickness. garnish with cheese if desired.
8 servings
DEVILLED CHICKEN HALVES
1 frying chicken (about 3 lbs)
1/4 cup melted butter OR margarine
2 tablespoons freshly squeezed lemon juice
2 tablespoons olive OR salad oil
1 teaspoon mustard
1/4 teaspoon cayenne pepper
1/4 cup minced green onion
2 tablespoons minced fresh parsley
1 clove garlic, pressed
1 teaspoon salt
lemon wedges
wash and dry chicken. split into halves down middle of back and middle of breast. mix butter with lemon juice, olive oil, mustard and cayenne. brush chicken all over with this mixture using about half of it. mix onions, parsley, garlic and salt into the remainder of the butter mixture. arrange chicken on broiler pan, skin-side down. broil 5"-7" from the source of heat for 20 minutes. turn and broil for 10 minutes. baste with the onion-parsley mixture. continue broiling for 10 minutes longer or until chicken is tender and juices are clear. cut and serve with lemon wedges to squeeze over chicken.
1/4 cup melted butter OR margarine
2 tablespoons freshly squeezed lemon juice
2 tablespoons olive OR salad oil
1 teaspoon mustard
1/4 teaspoon cayenne pepper
1/4 cup minced green onion
2 tablespoons minced fresh parsley
1 clove garlic, pressed
1 teaspoon salt
lemon wedges
wash and dry chicken. split into halves down middle of back and middle of breast. mix butter with lemon juice, olive oil, mustard and cayenne. brush chicken all over with this mixture using about half of it. mix onions, parsley, garlic and salt into the remainder of the butter mixture. arrange chicken on broiler pan, skin-side down. broil 5"-7" from the source of heat for 20 minutes. turn and broil for 10 minutes. baste with the onion-parsley mixture. continue broiling for 10 minutes longer or until chicken is tender and juices are clear. cut and serve with lemon wedges to squeeze over chicken.
EASY PEACH PIE
3/4 cup flour
1 teaspoon baking powder
1 (3 oz) regular vanilla pudding
1 egg
3 tablespoons butter
1/2 cup milk
1 large can peaches, drained (save 3 tbs juice)
1 (8 oz) cream cheese, softened
1/2 cup sugar
extra sugar
cinnamon
mix together flour, baking powder, pudding, egg, butter and milk (crust mixture). pour into a large glass pie pan. spread peaches over crust mixture. mix together cream cheese, sugar and reserved peach juice. pour on top of peaches. sprinkle sugar and cinnamon on top. bake at 350° for 35-40 minutes until golden brown. do not overbake.
1 teaspoon baking powder
1 (3 oz) regular vanilla pudding
1 egg
3 tablespoons butter
1/2 cup milk
1 large can peaches, drained (save 3 tbs juice)
1 (8 oz) cream cheese, softened
1/2 cup sugar
extra sugar
cinnamon
mix together flour, baking powder, pudding, egg, butter and milk (crust mixture). pour into a large glass pie pan. spread peaches over crust mixture. mix together cream cheese, sugar and reserved peach juice. pour on top of peaches. sprinkle sugar and cinnamon on top. bake at 350° for 35-40 minutes until golden brown. do not overbake.
CLASSIC MEATLOAF
1/2 cup milk
3 slices whole wheat OR white bread, cubed
1 egg, beaten
1 medium onion, chopped
2 tablespoons chili sauce
2 teaspoons worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
2-5 drops hot pepper sauce
2 lbs lean ground beef
in a large bowl, pour milk over bread. add egg, onion, chili sauce, worcestershire sauce, salt, pepper and hot pepper sauce; mix thoroughly. add ground beef; mix well. shape meat mixture into an 8"x4" oval.
bake in a shallow pan at 350° for 1 1/4 hours or until no pink remains. drain.
8-10 servings
3 slices whole wheat OR white bread, cubed
1 egg, beaten
1 medium onion, chopped
2 tablespoons chili sauce
2 teaspoons worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
2-5 drops hot pepper sauce
2 lbs lean ground beef
in a large bowl, pour milk over bread. add egg, onion, chili sauce, worcestershire sauce, salt, pepper and hot pepper sauce; mix thoroughly. add ground beef; mix well. shape meat mixture into an 8"x4" oval.
bake in a shallow pan at 350° for 1 1/4 hours or until no pink remains. drain.
8-10 servings
Sunday, May 29, 2011
GOAT CHEESE AND SPINACH TURKEY BURGERS
1 1/2 pounds ground turkey breast
1 cup frozen chopped spinach, thawed and drained
2 tablespoons goat cheese, crumbled
preheat the oven broiler.
in a medium bowl, mix ground turkey, spinach, and goat cheese. form the mixture into four patties.
arrange patties on a broiler pan and place in the center of the preheated oven. broil 15 minutes or until done.
4 servings
1 cup frozen chopped spinach, thawed and drained
2 tablespoons goat cheese, crumbled
preheat the oven broiler.
in a medium bowl, mix ground turkey, spinach, and goat cheese. form the mixture into four patties.
arrange patties on a broiler pan and place in the center of the preheated oven. broil 15 minutes or until done.
4 servings
CABBAGE VEGETABLE SOUP
1 (28 oz) can crushed tomatoes
1 medium onion, diced
3 stalks celery, diced
3 medium carrots, diced
1 head cabbage, shredded
1 (14.5 oz) can green beans
1 (12 oz) can sweet yellow corn
1 (15 oz) can pinto beans
place tomatoes, onion, celery, carrots, and cabbage in a pot. simmer over medium heat until tender.
add canned veggies. heat through.
12 servings
PUMPKIN APPLE PIE
1/3 cup packed brown sugar
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup water
2 tablespoons butter OR margarine
3 cups sliced, peeled tart apples
pastry for a single-crust pie (9")
PUMPKIN LAYER:
3/4 cup cooked OR canned pumpkin
3/4 cup evaporated milk
1/3 cup sugar
1 egg
1/2 teaspoon cinnamon
1/4 teaspoon salt
whipped cream, optional
in a saucepan combine brown sugar, cornstarch, cinnamon and salt. add water and butter; bring to a boil. add apples. cook and stir for 4 minutes. place pastry in a 9" pan; add apple mixture.
in a bowl, whisk pumpkin, milk, sugar, egg, cinnamon and salt until smooth; pour over apple layer. flute the edges or decorate with pastry leaves. bake at 375° for 50-55 minutes or until a knife comes out clean. if necessary, cover edges with foil for the last 15 minutes of baking time to prevent overbrowning. cool completely. store in refrigerator.
6-8 servings
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup water
2 tablespoons butter OR margarine
3 cups sliced, peeled tart apples
pastry for a single-crust pie (9")
PUMPKIN LAYER:
3/4 cup cooked OR canned pumpkin
3/4 cup evaporated milk
1/3 cup sugar
1 egg
1/2 teaspoon cinnamon
1/4 teaspoon salt
whipped cream, optional
in a saucepan combine brown sugar, cornstarch, cinnamon and salt. add water and butter; bring to a boil. add apples. cook and stir for 4 minutes. place pastry in a 9" pan; add apple mixture.
in a bowl, whisk pumpkin, milk, sugar, egg, cinnamon and salt until smooth; pour over apple layer. flute the edges or decorate with pastry leaves. bake at 375° for 50-55 minutes or until a knife comes out clean. if necessary, cover edges with foil for the last 15 minutes of baking time to prevent overbrowning. cool completely. store in refrigerator.
6-8 servings
ORZO FRUIT SALAD
1 (16 oz) package uncooked orzo pasta
3/4 cup sugar
2 beaten eggs
2 tablespoons flour
1/2 teaspoon salt
2 (20 oz) cans crushed pineapple, drained, reserve juice
1 1/2 cups mandarin orange segments, drained and chopped
1 (20 oz) jar maraschino cherries, drained and chopped
1 (12 oz) container cool whip, thawed
in a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
in a saucepan, combine the sugar, eggs, flour, salt, and pineapple juice. cook over medium heat until mixture thickens. remove from heat and cool.
toss together the pasta and cooked pineapple juice mixture. refrigerate overnight.
break apart chilled pasta with a spoon. mix in pineapple, oranges and cherries. fold in cool whip. chill and serve.
3/4 cup sugar
2 beaten eggs
2 tablespoons flour
1/2 teaspoon salt
2 (20 oz) cans crushed pineapple, drained, reserve juice
1 1/2 cups mandarin orange segments, drained and chopped
1 (20 oz) jar maraschino cherries, drained and chopped
1 (12 oz) container cool whip, thawed
in a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
in a saucepan, combine the sugar, eggs, flour, salt, and pineapple juice. cook over medium heat until mixture thickens. remove from heat and cool.
toss together the pasta and cooked pineapple juice mixture. refrigerate overnight.
break apart chilled pasta with a spoon. mix in pineapple, oranges and cherries. fold in cool whip. chill and serve.
Tuesday, May 17, 2011
PINEAPPLE DELIGHTS
preheat oven to 350°, rack in the middle position.
2 cups butter (4 sticks, 1 lb), melted
2 cups brown sugar
2 cups granulated sugar
4 eggs, beaten
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons pineapple extract*
4 cups flour
2 1/2 cups chopped sweetened dried pineapple (measure AFTER chopping)
1/2 cup chopped coconut flakes (measure AFTER chopping)
3 cups rolled oats
melt the butter in a large microwave-safe bowl (about 3 minutes on HIGH). add the sugars and let it cool a bit. then add the beaten eggs, baking powder, baking soda, salt, and pineapple extract. mix in the flour. then add the chopped pineapple, chopped coconut, and rolled oats, mixing them in thoroughly. the dough will be quite stiff. drop by teaspoonful onto a greased cookie sheet. (i roll mine in a ball so the cookies turn out nice and round.) bake at 350° for 12-15 minutes. cool on the cookie sheet for 2 minutes and then remove them to a wire rack to cool completely.
2 cups butter (4 sticks, 1 lb), melted
2 cups brown sugar
2 cups granulated sugar
4 eggs, beaten
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons pineapple extract*
4 cups flour
2 1/2 cups chopped sweetened dried pineapple (measure AFTER chopping)
1/2 cup chopped coconut flakes (measure AFTER chopping)
3 cups rolled oats
melt the butter in a large microwave-safe bowl (about 3 minutes on HIGH). add the sugars and let it cool a bit. then add the beaten eggs, baking powder, baking soda, salt, and pineapple extract. mix in the flour. then add the chopped pineapple, chopped coconut, and rolled oats, mixing them in thoroughly. the dough will be quite stiff. drop by teaspoonful onto a greased cookie sheet. (i roll mine in a ball so the cookies turn out nice and round.) bake at 350° for 12-15 minutes. cool on the cookie sheet for 2 minutes and then remove them to a wire rack to cool completely.
Thursday, May 12, 2011
STICKY CHICKEN
1 teaspoon salt
2 pieces paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken (3-4 lbs)
1 cup chopped onion
in a small bowl, thoroughly combine all the spices. remove giblets from chicken, clean the cavity well, and pat dry with paper towels. rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. place in a resealable plastic bag, seal and refrigerate overnight.
when ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. roast, uncovered, at 250° for 5 hours. after the first hour, baste the chicken occasionally (every half hour or so) with pan juices. the pan juices will start to caramelize on the bottom of the pan and the chicken will turn golden brown. if the chicken contain a pop-up thermometer, ignore it. let chicken rest about 10 minutes before carving.
4 servings
2 pieces paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken (3-4 lbs)
1 cup chopped onion
in a small bowl, thoroughly combine all the spices. remove giblets from chicken, clean the cavity well, and pat dry with paper towels. rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. place in a resealable plastic bag, seal and refrigerate overnight.
when ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. roast, uncovered, at 250° for 5 hours. after the first hour, baste the chicken occasionally (every half hour or so) with pan juices. the pan juices will start to caramelize on the bottom of the pan and the chicken will turn golden brown. if the chicken contain a pop-up thermometer, ignore it. let chicken rest about 10 minutes before carving.
4 servings
LAZY CABBAGE ROLLS
6 cups shredded cabbage
3/4 pound ground beef
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, finely chopped
1 cup long-grain rice
1 (26 oz) can spaghetti sauce
1/2 cup water
1/4 teaspoon dried basil leaves, crushed
1/4 teaspoon seasoned salt
brown the ground beef in a skillet and drain well.
place 1/2 of the shredded cabbage in a medium sized slow cooker.
crumble ground beef on top of the cabbage in the slow cooker.
sprinkle 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper over the ground beef.
evenly distribute the chopped onion, then the rice over all.
top with remaining cabbage, salt, and pepper.
combine spaghetti sauce, water, basil, and seasoned salt and pour over cabbage.
cover and cook on LOW for 5-6 hours or until rice is tender.
3/4 pound ground beef
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, finely chopped
1 cup long-grain rice
1 (26 oz) can spaghetti sauce
1/2 cup water
1/4 teaspoon dried basil leaves, crushed
1/4 teaspoon seasoned salt
brown the ground beef in a skillet and drain well.
place 1/2 of the shredded cabbage in a medium sized slow cooker.
crumble ground beef on top of the cabbage in the slow cooker.
sprinkle 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper over the ground beef.
evenly distribute the chopped onion, then the rice over all.
top with remaining cabbage, salt, and pepper.
combine spaghetti sauce, water, basil, and seasoned salt and pour over cabbage.
cover and cook on LOW for 5-6 hours or until rice is tender.
Wednesday, May 11, 2011
TOASTED BAGEL WITH CRISPY PROSCIUTTO, POACHED EGGS & SPINACH
16 slices prosciutto
1/4 cup white wine vinegar
8 large eggs
1 tablespoon butter
6 cups (packed) fresh spinach leaves
4 bagels, split and toasted
preheat the oven to 400°.
use 2 slices of prosciutto to line each of 8 standard muffin cups (it's best to use 2 muffin pans each with 12 cups so that each set of prosciutto slices does not overlap the others).
set the muffin pans on large rimmed baking sheets to catch any drips and bake for 18 minutes, or until the prosciutto shrinks, becomes crisp, and forms cups.
meanwhile, bring a large skillet of water to a simmer over medium heat. stir in the vinegar.
crack one egg into a coffee cup or small bowl and then gently transfer the egg into the simmering water. repeat with 3 more eggs.
cook the eggs for about 3 minutes, or until the whites are set but the yolks are still runny.
using a slotted spoon, carefully remove the eggs from the simmering water and set them on a paper towel to drain the excess water.
repeat with the remaining 4 eggs.
meanwhile, melt the butter in a large saute pan over high heat. add the spinach and saute for 2 minutes, or just until the spinach wilts.
set the toasted bagle halves cut side up on 4 plates. spoon the wilted spinach on top of the bagels, dividing evenly. set the prosciutto cups on top of the bagels. spoon the eggs into the prosciutto cups and serve.
8 servings
1/4 cup white wine vinegar
8 large eggs
1 tablespoon butter
6 cups (packed) fresh spinach leaves
4 bagels, split and toasted
preheat the oven to 400°.
use 2 slices of prosciutto to line each of 8 standard muffin cups (it's best to use 2 muffin pans each with 12 cups so that each set of prosciutto slices does not overlap the others).
set the muffin pans on large rimmed baking sheets to catch any drips and bake for 18 minutes, or until the prosciutto shrinks, becomes crisp, and forms cups.
meanwhile, bring a large skillet of water to a simmer over medium heat. stir in the vinegar.
crack one egg into a coffee cup or small bowl and then gently transfer the egg into the simmering water. repeat with 3 more eggs.
cook the eggs for about 3 minutes, or until the whites are set but the yolks are still runny.
using a slotted spoon, carefully remove the eggs from the simmering water and set them on a paper towel to drain the excess water.
repeat with the remaining 4 eggs.
meanwhile, melt the butter in a large saute pan over high heat. add the spinach and saute for 2 minutes, or just until the spinach wilts.
set the toasted bagle halves cut side up on 4 plates. spoon the wilted spinach on top of the bagels, dividing evenly. set the prosciutto cups on top of the bagels. spoon the eggs into the prosciutto cups and serve.
8 servings
Wednesday, May 4, 2011
TWENTY CLOVE CHICKEN
1/4 cup dry white wine
2 tablespoons chopped dried parsley
2 teaspoons dried basil leaves
1 teaspoon dried oregano
pinch of crushed red pepper flakes
20 cloves of garlic
4 ribs celery, chopped
6 boneless, skinless chicken breast halves
1 lemon, juiced and zested
fresh herbs, optional
combine wine, dried parsley, dried basil, dried oregano, and dried red peppers in a large bowl.
add garlic cloves and celery. coat well.
transfer garlic and celery to a slow cooker with a slotted spoon.
add chicken to herb mixture. coat well. place chicken on top of vegetables in slow cooker.
sprinkle lemon juice and zest in slow cooker. add any remaining herb mixture.
cover. cook on LOW for 5-6 hours or until chicken is no longer pink in center.
garnish with fresh herbs if desired.
6 servings
2 tablespoons chopped dried parsley
2 teaspoons dried basil leaves
1 teaspoon dried oregano
pinch of crushed red pepper flakes
20 cloves of garlic
4 ribs celery, chopped
6 boneless, skinless chicken breast halves
1 lemon, juiced and zested
fresh herbs, optional
combine wine, dried parsley, dried basil, dried oregano, and dried red peppers in a large bowl.
add garlic cloves and celery. coat well.
transfer garlic and celery to a slow cooker with a slotted spoon.
add chicken to herb mixture. coat well. place chicken on top of vegetables in slow cooker.
sprinkle lemon juice and zest in slow cooker. add any remaining herb mixture.
cover. cook on LOW for 5-6 hours or until chicken is no longer pink in center.
garnish with fresh herbs if desired.
6 servings
Sunday, May 1, 2011
THREE-BEAN VEGETARIAN CHILI
2 red bell peppers
3 tablespoons extra-virgin olive oil
1 cup chopped onion
2 teaspoons ground cumin
1 teaspoon crushed red pepper
1 teaspoon paprika
1/2 teaspoon salt
4 cloves garlic, thinly sliced
2 cups organic vegetable broth
1 1/2 cups (1/2") cubed peeled butternut squash
1 (28 oz) can no-salt added tomatoes, undrained and chopped
1 (15 oz) can pinto beans, rinsed and drained
1 (15 oz) can cannelli beans, rinsed and drained
1 (15 oz) can red kidney beans, rinsed and drained
1/2 cup thinly sliced green onions
preheat broiler.
cut bell peppers in half lengthwise. remove and discard seeds and membranes. place pepper halves, skin sides up, on a foil-lined baking sheet. broil 15 minutes or until blackened. place pepper halves in a zip-top plastic bag; seal. let stand 15 minutes. peel and chop peppers.
heat a dutch oven over medium-low heat. add oil to pan; swirl to coat. add onion; cook 15 minutes, stirring occasionally. stir in cumin and next four ingredients (through garlic); cook 2 minutes, stirring frequently. add bell peppers, broth, squash, and tomatoes; bring to a simmer. cook 20 minutes, stirring occasionally. add beans; simmer 25 minutes or until slightly thick, stirring occasionally. sprinkle with green onions.
6 (1 1/2 cup) servings
3 tablespoons extra-virgin olive oil
1 cup chopped onion
2 teaspoons ground cumin
1 teaspoon crushed red pepper
1 teaspoon paprika
1/2 teaspoon salt
4 cloves garlic, thinly sliced
2 cups organic vegetable broth
1 1/2 cups (1/2") cubed peeled butternut squash
1 (28 oz) can no-salt added tomatoes, undrained and chopped
1 (15 oz) can pinto beans, rinsed and drained
1 (15 oz) can cannelli beans, rinsed and drained
1 (15 oz) can red kidney beans, rinsed and drained
1/2 cup thinly sliced green onions
preheat broiler.
cut bell peppers in half lengthwise. remove and discard seeds and membranes. place pepper halves, skin sides up, on a foil-lined baking sheet. broil 15 minutes or until blackened. place pepper halves in a zip-top plastic bag; seal. let stand 15 minutes. peel and chop peppers.
heat a dutch oven over medium-low heat. add oil to pan; swirl to coat. add onion; cook 15 minutes, stirring occasionally. stir in cumin and next four ingredients (through garlic); cook 2 minutes, stirring frequently. add bell peppers, broth, squash, and tomatoes; bring to a simmer. cook 20 minutes, stirring occasionally. add beans; simmer 25 minutes or until slightly thick, stirring occasionally. sprinkle with green onions.
6 (1 1/2 cup) servings
SAUCY CHICKEN & ASPARAGUS
1 1/2 pounds fresh asparagus spears, halved
4 boneless skinless chicken breast halves
2 tablespoons oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 can cream of chicken soup
1/2 cup mayonnaise
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon curry powde
1 cup (4 oz) shredded cheddar cheese
if desired, partially cook the asparagus; drain. place the asparagus in a greased 9" square baking dish. in a skillet over medium heat, brown the chicken in oil on both sides. season with salt and pepper. arrange chicken over asparagus. in a bowl, mix soup, mayo, lemon juice and curry powder; pour over chicken. cover and bake at 375° for 40 minutes or until the chicken is tender and juices run clear. sprinkle with cheese. let stand 5 minutes before serving.
4 servings
4 boneless skinless chicken breast halves
2 tablespoons oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 can cream of chicken soup
1/2 cup mayonnaise
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon curry powde
1 cup (4 oz) shredded cheddar cheese
if desired, partially cook the asparagus; drain. place the asparagus in a greased 9" square baking dish. in a skillet over medium heat, brown the chicken in oil on both sides. season with salt and pepper. arrange chicken over asparagus. in a bowl, mix soup, mayo, lemon juice and curry powder; pour over chicken. cover and bake at 375° for 40 minutes or until the chicken is tender and juices run clear. sprinkle with cheese. let stand 5 minutes before serving.
4 servings
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