Wednesday, March 25, 2009

Lemon Chicken Kabobs

Recipe From: Fav Family Recipes Blogs
Super yummy flavor and luckily I didn't overcook them on the grill. Sammie really liked eating "chicken on a stick."
2-3 chicken breasts (cubed)
green & red peppers (cut into pieces)
red onion (cut into pieces)

4 tbsp olive oil
zest of 1 lemon
juice of 1 lemon
5 tbsp soy sauce
3 cloves garlic (crushed)
1/2 tsp sugar
1/2 tsp salt
1/2 tsp pepper

Combine marinade ingredients in a bowl. Put chicken in a large Ziploc bag and pour in marinade (adding more lemon or soysauce if needed). Press all the air out of the bag and then seal. Place bag in a bowl and refrigerate overnight. About 30 minutes prior to serving. Alternate chicken, peppers, and onion on skewers (if you are using wood skewers-- remember to soak them in water for at least an hour). You can either grill the kabobs -- OR you can put them in the oven at 375-degrees for 25-30 minutes (or until chicken is cooked through)-- turning half-way through. Serve with lemon rice.

Lemon Rice

Recipe From: Fav Family Recipes Blog
This was really yummy and went perfect with the Lemon Chicken Kabobs. I used fresh cilantro from my new garden! Soon (and hopefully) I'll have beans too.Ingredients:
3 cups steamed white rice
3 tbsp olive oil
2 lemon's juice
lemon zest (to taste)
garlic and ginger (minced)
salt and pepper (to taste)
cilantro (chopped)

After the rice is cooked, combine remaining ingredients and pour slowly over rice while fluffing with a fork. Add more lemon juice a little at a time if needed.

Tuesday, March 24, 2009

Vegetable Lo Mein

Recipe From:
We added 1 chicken breast, so I guess this really is no longer a vegetarian dish.
8 ounces thin spaghetti noodles (cooked until al dente)
2 tbsp vegetable oil
1 tsp dried red pepper flakes
2 cups fresh mushrooms (sliced)
1 carrot (peeled and sliced into thin strips)
1 red bell pepper (sliced)
1 onion (sliced)
2 tbsp garlic (minced)
2 tsp ginger (minced)
1 green onion (chopped)
1 tbsp cornstarch
1 cup chicken broth
¼ cup hoisin sauce
2 tbsp honey
1 tbsp soy sauce
¼ tsp curry powder
salt and pepper (to taste)

In a small bowl mix together chicken broth and cornstarch. Set aside. Heat oil in a large skillet or wok. Add the red pepper flakes and stir fry for 30 seconds. Add mushrooms, carrots, onion, red pepper, garlic and ginger. Stir fry until tender. Add in green onion and stir fry for 1 minute. Add in the chicken broth/ cornstarch mixture along with the hoisin sauce, honey, soy sauce, and curry powder. Stirring until sauce has thickened. Season with salt and pepper to taste. Mix sauce with cooked noodles tossing to coat and serve.

Friday, March 20, 2009

Potato Soup

Recipe From: Marci Freeman
2 carrots (diced)
2 celery stalks (diced)
1/2 cup onion (diced)
3 tbsp butter
1 tsp garlic (minced)
3-4 potatoes (diced)
2 cups water (or enough to cover potatoes)
1/2 tsp salt
1/2 tsp pepper
1/2 tsp seasoned salt
4 tbsp flour
2 cup milk
Optional: diced ham/bacon, corn, broccoli, scallions, shredded cheese

Melt butter in large pot; Add onion, carrots, celery and garlic, saute until tender. Add potatoes, water and spices. Cook until potatoes are tender. Combine flour and a small amount of water to make a paste; add to pot. Add milk; cook on low heat until thickened. Serve with bacon, cheese and scallions.

Thursday, March 12, 2009


Recipe From: Amy Griffeth
I thought we would be eating Stouffer's frozen lasagna forever...but his recipe is really yummy. The extra work is worth it because this recipe made (3) 8x8 pans, so I froze 2 of them.
1 lb ground beef
1/2 lb ground Italian sausage
1 onion (chopped)
garlic (minced)
salt and pepper

Brown and drain fat. Add:

28 oz whole tomatoes (break with fork)
12 oz tomato paste
2 tsp oregano
2 tsp basil
Salt and pepper to taste)

Simmer, uncovered for 20 minutes.

Lasagna noodles (cooked and drained)
16 oz Ricotta Cheese
1/2 cup grated Parmesan cheese
12-16 oz mozzarella and cheddar cheese

Pour a little sauce on the bottom of the pan and then layer noodles, sauce, ricotta, cheese. Repeat layers. Sprinkle parmesan on the top layer. Bake, uncovered at 350 for 45 minutes.

Creamy Wild Rice & Chicken Soup

Recipe from: mykitchencafe.blogspotcom
Next time I'll only do half the recipe for us and use more celery and carrots.
½ cup butter
1 onion (finely chopped)
½ - 1 cup frozen corn (or ½ cup chopped celery)
½ pound fresh mushrooms (sliced)
½ cup carrots (sliced)
¾ cup all-purpose flour
6 ½ cups chicken broth (can use 7 bouillon cubes plus 6 ½ cups water)
2 cups cooked wild rice
1 lb chicken breasts (cubed)
½ tsp salt
½ tsp curry powder
½ tsp mustard powder
½ tsp dried parsley
½ tsp black pepper
1 cup slivered almonds
2 cups nonfat half-and-half

Melt butter in a large saucepan over medium heat. Stir in the onion, corn, chicken and carrots and sauté for 5 minutes. Add the mushrooms and sauté 3-4 more minutes. Then add flour and stir well. Transfer mixture to large pot. Over medium heat, gradually pour in the chicken broth, stirring constantly until all has been added. Bring just to a boil and then reduce heat to low and let simmer.

Next, add the rice, salt, curry powder, mustard powder, parsley, ground black pepper and almonds. Allow to heat through and then pour in the half-and-half. Let simmer 1 to 1 ½ hours. Be careful not to let the soup come to a boil or it won't thicken properly - let it simmer on low heat, stirring occasionally.