January 3rd, 2008 by alice
Tags: Frittata, Rice, Wild
INGREDIENTS
- 1tablespoonmargarineor butter
- 1smallgreen pepper, chopped
- 1smallred pepper, chopped
- 1mediumonion, chopped
- 6eggs, beaten
- 1/4cupmilk
- 1cupcooked wild rice
- 1cup shreddedswiss cheese, divided
DIRECTIONS
- Melt margarine in 10-inch nonstick skillet over medium heat.
- Cook peppers and onion in margarine, stirring frequently, until vegetables are crisp-tender.
- Mix eggs, milk, wild rice and 1/2 cup of the cheese.
- Pour egg mixture over vegetables; reduce heat.
- Cover and cook 15-20 minutes or until eggs are set; remove from heat.
- Sprinkle with remaining 1/2 cup cheese.
- Cover and let stand 5 minutes or until cheese is melted.
- Serve immediately.
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January 3rd, 2008 by alice
Tags: Breast, Chicken, Garlic, Lawl, Pepper, Roasted
INGREDIENTS
- 1/2cuproasted garlic cloves
- 2cupswater
- 1tablespoonmorton lite salt
- 1tablespoonpeppercorns
- 1tablespoonolive oil
- 1/2lemon, cut into pieces
- 2bay leaves
- 3lbschicken breastsor turkey breast
DIRECTIONS
- Make a brine by combining the garlic, water, salt, pepper and olive oil in a ziploc bag. Squeeze the juice from the lemon wedges into the brine and add the bay leaves. Shake to dissolve the salt. Place the chicken breast in the bag after rinsing it under cold water. Squeeze out all the air from the bag and seal. Refrigerate all day to marinate.
- Preheat oven to 350. Remove the chicken from the brine and rinse. Sprinkle with salt and pepper and place in a roasting pan, breast side up. Roast for about an hour or until a meat thermometer inserted reads 160 degrees.
- See recipe for roasting garlic if you are not sure how.
- Serving size - 6 oz.
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January 3rd, 2008 by alice
Tags: Bread, Cheese, Herb, Quick
INGREDIENTS
- 2cupsflour
- 1tablespoonsugar
- 2teaspoonsbaking powder
- 1teaspoonbaking soda
- 1teaspoonbasil
- 1/2teaspoonthyme
- 1/4teaspoonsage
- 1/4cupmargarineor butter
- 1cup shreddedcheddar cheeseor oldcheddar cheeseor monterey jack cheese
- 1egg, beaten
- 1/2cupyogurt
- 1/2cupmilk
- 1/8cuppoppy seeds
DIRECTIONS
- Combine dry ingredients.
- Cut in margerine or butter.
- Combine cheese, egg, yogurt and milk, and add to other ingredients.
- Dump into a round or square 9” pan, sprinkle with poppy seeds, and bake at 350 for 40-45 minutes, or until a knife inserted in the center comes out clean.
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January 3rd, 2008 by alice
Tags: Fettuccini, Fresh, Mushroom
INGREDIENTS
- 8ounces uncookedfettuccine pasta
- 3cupssliced mushrooms
- 1/4cup choppedfresh parsley
- 1/4cup freshly gratedparmesan cheese
- 1/4cupred wine vinegar
- 1/4cupolive oil
- 2teaspoons choppedfresh rosemary leaves
- 1/2teaspoonfresh ground pepper
- 1/4teaspoonsalt
- 1garlic clove, finely chopped
DIRECTIONS
- Cook and drain fettuccini as directed on package; return to pan.
- Add reamining ingredients and toss until fettuccini is coated with oil.
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January 3rd, 2008 by alice
Tags: Easy, Roasted, Vegetables
INGREDIENTS
- 1red pepper, chopped
- 1yellow pepper, chopped
- 1orange bell pepper, chopped
- 1red onion, chopped
- 16ouncesbutton mushrooms, chopped or portabella mushrooms
- 1bunchasparagus, chopped
- 2zucchini, chopped
- 1pintcherry tomatoes
- 1 (16 ounce)bottlesalad dressing, such as sun dried tomato, Greek, basil, Parmesan
DIRECTIONS
- Mix chopped vegetables and dressing in large bowl; allow to marinate for 2 hours, stirring to distribute dressing frequently.(Note - you can use whichever vegetables you like.).
- Place in Hot Bags, Heavy foil, or Release Foil, in medium sized packets (make 4 packets).
- Grill over medium BBQ or roast in oven at 350 for approximately 30 minutes, until tender-crisp.
- Enjoy as they are, or use in pasta salads, sandwiches, or other recipes calling for grilled veggies.
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