Mediterrean Asparagus
1 T. butter
1/4 cup slivered almonds
Add butter and almonds to a hot saute pan – roast lightly.
2 T. crushed pistachios
1 T. coarsely chopped sun-dried tomatoes
1 tsp. minced garlic
Add pistachios, tomatoes and garlic. Saute 1 minute.
2 T. marsala wine
Add marsala wine to medium hot pan. Mix and saute 2 minutes.
Reduce heat to low/medium.
2 T. kalamata olives, chopped in half
Add olives. Saute for 3 – 4 minutes.
1/2 – 1 bunch of asparagus – with ends snapped off
1 T. butter
dash of pepper
Add asparagus, 1 additional T. of butter and pepper. Stir together, cover, reduce heat to low. Simmer 4 – 5 minutes. Stir and simmer an additional 4 minutes (or desired wellness of asparagus is reached.)
Top with sprinkles of feta cheese
Recipe Source: Ken A.
Parmesan Garlic Chicken
This fast and easy chicken only has 4 ingredients but is packed with great taste.
1/2 cup grated fresh Parmesan Cheese
1 package Good Seasons Italian salad dressing mix
1/2 tsp. garlic granules
6 boneless skinless chicken breasts
Preheat oven to 400 degrees.
Spray baking pan with cooking spray.
Mix cheese, dressing mix, and garlic granules.
Moisten chicken breasts with water and coat with cheese mixture. Place in baking dish.
Bake 40 – 45 minutes or until chicken is no longer pink in the center.
Recipe Source: MomsWhoThink.com (found through Pinterest)
Travelin’ Taco
2 pounds very lean hamburger
1 onion, chopped
garlic granules
seasoned salt
Brown hamburger and onion, breaking hamburger up into small pieces. Drain any grease. Season to taste.
1 – 15 oz. can chili with beans
1 – 10 oz. can enchilada sauce
1 – 8 oz. can tomato sauce
taco seasoning
little bit a chili powder
few drops of your favorite hot sauce, optional
Add to hamburger mixture. Simmer on low until desired thickness.
Frito corn chips
cheese, grated – Weight Watcher cheese
lettuce, shredded
sour cream, fat free
tomatoes, chopped
Crunch Fritos on plate. Top with meat mixture, cheese, lettuce, sour cream, tomatoes.
Makes approximately 6 cups of meat mixture.
Freeze Ahead: Meat mixture can be frozen. Divide mixture into individual portions or famly portions in freezer bags.
Ken’s Mediterranean Chicken
This is a very delicious mediterranean chicken dish that Ken created. It is SO worth trying and worth the extra work. We complimented it with a combination of grilled vegetables using red onion, zucchini, mushrooms and grape tomatoes – sprinkled with feta cheese. We also grilled sliced tomatoes to make this is a beautiful, colorful meal.
1 cup Light Balsamic salad dressing
2 tsp. Kalamata olive juice
2 tsp. lemon juice
1/4 tsp. bon appetit seasoned salt
1/2 tsp. sugar
pinch of pepper
Combine above ingredients in a small bowl; set aside.
15 Kalamata olives, coarsely chopped
1 T. dry Marsala wine
1/2 tsp. minced garlic
1/2 tsp. lemon
1 tsp. butter
1 T. red onion, finely chopped
pinch of bon appetit seasoned salt
1 tsp. italian parsley, finely chopped
Combine above ingredients in saute pan.
Saute on medium heat for 1 1/2 minutes until onion is tender.
Add:
4 T. capers
1 T. dry Marsala wine (this is in addition to the 1 T. above)
Turn down to medium/low heat and saute for an additional 2 minutes.
Remove from heat. Add this mixture to the above marinade.
Refrigerate at least 3 hours but preferable overnight.
With a slotted spoon, remove olives and capers from the marinade to a small bowl.
Also, remove 1/4 cup of the marinade and put in a separate small bowl. This will be used to baste the chicken while cooking.
2 – 4 skinless, boneless chicken breasts
1 tsp. italian parsley, finely chopped (optional)
Add chicken to the larger amount of marinade and marinate for approximately 2 hours.
Heat grill. On high heat, sear chicken for approximately 1 1/2 minutes on each side.
Turn heat down to low. Baste chicken with the reserved marinade throughout the cooking process. Grill chicken until done.
When chicken is done, leave it on the grill and careful spoon the olive/caper mixture over the chicken. Close grill and heat for 2 minutes.
Very careful, so you don’t lose any of the olives and capers, remove chicken to a serving platter and garnish with chopped parsley.
Recipe Source: Ken A.
6 Layer Bean Dip
This is a very popular dip to serve at parties and enjoyed by everyone.
2 cans (9 oz.) bean dip
2 tubs (8 oz. each) guacamole dip (or use fresh)
1 cup sour cream
1/2 cup mayonnaise
1 envelope taco seasoning mix
2 green onions, minced fine
1 can (4.25 oz.) chopped black olives, drained
2 medium tomatoes, diced
1 cup salsa
3/4 cup cheddar cheese, shredded
1st layer: bean dip
2nd layer: guacamole
3rd layer: Combine sour cream, mayonnaise and taco seasoning
4th layer: Combine green onions, black olives and tomatoes
5th layer: salsa
6th layer: cheddar cheese
Spread each layer, one on top of the next, on large serving plate or on baking sheet. Refrigerate.
Serve with plenty of tortilla chips for dipping.
Grilled Portobello Mushrooms
2 large Portobello mushrooms
2 T. light balsamic salad dressing
1 t. minced fresh garlic
1/8 t. onion powder
1/2 t. soy sauce
4 sprays of I Can’t Believe It’s Not Butter
2 T. fresh parmesan cheese
Combine balsamic dressing, garlic, onion powder and soy sauce. Heat in microwave for 15-20 seconds.
Place mushrooms gill sides up snugly in a casserole dish. Spoon balsamic mixture over both of the mushrooms and refrigerate at least 30 minutes.
Heat barbeque grill to high. Place mushrooms on grill with the gill sides up. Grill for 3 minutes.
Turn heat down to medium and turn mushrooms. Turn mushrooms every 3-4 minutes until tender. If there is any dressing mix left in the pan, you can use this to baste the cap side, but this is not necessary.
After removing the mushrooms from the grill, sprinkle each with 1 T. of fresh parmesan cheese on the gill side. The heat of the mushrooms will melt the cheese.
Recipe Source: Ken Allred
Buttermilk Ranch Fried Chicken
This buttermilk ranch “fried” chicken will be sure to satisfy your craving for fried chicken without the fat. The buttermilk keeps it nice and moist while the Panko crumbs* gives it that crispy coating that we all love.
12 oz. boneless, skinless chicken tenders (about 6) or 12 oz. boneless, skinless chicken breasts cut into strips
2/3 cup low-fat (1% milkfat) buttermilk
1 tsp. pepper
1 tsp. dried parsley flakes
Put above ingredients in a zip-lock bag and marinate at least 3 hours or overnight.
1/3 cup original Fiber One bran cereal
1 packet Ranch Salad Dressing and Seasoning mix
1/3 cup Panko Japanese-style bread crumbs *
Butter flavor non-stick cooking spray
Grind the Fiber One cereal in a food processor or blender until it is a breadcrumb-like consistency. Mix these breadcrumbs with the dry ranch dressing and the Panko breadcrumbs.
Spray a baking sheet with butter flavored non-stick cooking spray.
Remove each individual piece of chicken from the buttermilk mixture and dip it into the crumb mixture. Make sure to coat each piece throughly. Lay each coated piece on the baking sheet.
Give chicken pieces a quick once over spray with the butter flavored spray.
Bake for about 10 – 12 minutes on each side, or until edges are crispy.
* Panko Japanese bread crumbs are found in the Oriental section of most grocery stores.
Makes 2 servings
Recipe Source: Revised from LaaLoosh
Five Cup Fruit Salad
Basil Tortellini Salad
1 9 oz. pkg. refrigerated cheese tortellini
1 small red pepper, cut into bite-size strips
1 cup broccoli florets
3/4 cup thinly sliced carrot
1/2 cup mayonaise or salad dressing
2 T. grated parmesan cheese
3 T. snipped fresh parsley
1 T. milk
1/2 tsp. ground black pepper
1 clove minced garlic
2 T. pine nuts or chopped walnuts (optional)
milk (optional)
Cook pasta according to package directions. Drain pasta, rinse with cold water, drain again.
Combine pasta, sweet pepper, broccoli and carrot
For dressing – stir together mayo, parmesan cheese, basil, milk, black pepper and garlic.
Pour dressing over the pasta mixture.
Toss lightly to coat.
Cover and chill for 4 – 24 hours.
Before serving, stir in nuts. If necessary, add milk to moisten.
Makes 6 servings. Double for a family dinner.
Recipe Source: Tami Allred
Spicey BBQ Chicken
This is a great easy to make sauce that will add a little zip to your chicken tenders – not too hot.
Chicken tenders
2/3 cup Honey BBQ Sauce
1/3 cup Franks Hot Sauce
Mix the two sauces together. Baste chicken with the sauce and either bake at 350 degrees for 30 – 40 minutes or cook on the grill until done. Add extra sauce to chicken before serving.
No Meals on Wheels 