FAVORITE FOOD? I am a sandwich girl what about you? fav stress food, dinner, lunch, any new ideas for kitchen?
December 13, 2010 by admin
Filed under Kitchen Ideas
I would love to try something new, I am running out of ideas and I have alot I cook all the time, do it all but need something good and zesty for summer, light meal nothing heavy like the BBQ Foods, what do you like plain and simple and what do you drink with it, what hits the spot in your belly?
You could make a big salad with lots of different fresh veggies and top it with sliced meat like ham, smoked turkey or roast beef from the deli along with shredded or cubed cheese, sunflower seeds, chopped egg, croutons and sliced avocado – top with your favorite dressing. Or make a mixed fruit salad with your favorite fruits and top with sour cream or yogurt – you can buy alot of fresh fruit already prepared in the produce section of your supermarket.
Baked Chicken OR Pork Chops #1
Marinate your chicken in Italian dressing for about 1 hour then roll in Italian style bread crumbs that have Parmesan and Romano cheeses mixed in – bake at 375 degrees F for 45 minutes to 1 hour depending upon how thick/big they are. Serve with roasted potatoes, a veggie or salad.
Baked Chicken OR Pork Chops #2
1 box of stuffing mix like Stove Top
4-6 boneless, skinless chicken breasts
1 can condensed Cream of Mushroom or Cream of Chicken soup – I like Campbell’s but any brand will work
1/2 soup can of milk
1/4 cup bread crumbs – I like Italian style
1 cup shredded cheddar cheese
Preheat oven to 375 degrees F. In a small bowl, mix the can of soup and milk; set aside. Make stuffing mix according to package directions and spread into a greased 13×9 in baking pan. Place chicken pieces over the stuffing. Cover with the soup mixture. Sprinkle the shredded cheese and bread crumbs over the top of the chicken and bake for 45 minutes to one hour depending upon how thick you chicken pieces are. Serve with a green salad.
Prepared macaroni and cheese can be substituted for the stuffing.
Baked Chicken #3 or Pork Chops
4-6 boneless chicken breasts
1 can cherry pie filling
Preheat oven to 375 degrees F and spray a baking pan with Pam or other non-stick spray. Arrange chicken on pan and spoon on 1/2 cherry pie filling. Bake for 30 minutes then spoon or brush on remaining pie filling and cook for another 30 minutes or until the meat is done. Serve with white rice, rice pilaf, roasted or mashed potatoes, a steamed veggie and a salad. If doing pork chops, do not forget the applesauce.
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Stove Top BBQ’d Pork chops or Chicken
Melt a little butter in a big heavy frying pan, add some slice onion and cook until tender. Put you pork chops in the frying pan and brown on both sides. Cover with your favorite BBQ sauce, cover the pan and simmer until the chops are tender. Serve with rice, potato salad or mashed potatoes and a veggie.
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Classic Potato Salad
Ingredients
2 pounds potatoes (6 medium) – Use red or Yukon Gold potatoes
1/4 teaspoon salt
1-1/4 cups Miracle Whip or mayonnaise – I prefer Miracle Whip, it gives the potato salad a bit more of a zing
1 tablespoon yellow mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup thinly sliced celery (2 stalks)
1/3 cup chopped onion (1 small)
6 Hard-Cooked Eggs, coarsely chopped
Directions
In a medium saucepan place potatoes, the 1/4 teaspoon salt, and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until just tender. Drain well; cool slightly. Cube the potatoes.
Meanwhile, for dressing, in a large bowl combine Miracle Whip, mustard, the 1/2 teaspoon salt, and the pepper.
Stir in the celery and onion. Add the potatoes and eggs. Toss lightly to coat. Cover and chill for 6 to 24 hours.
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Macaroni and Cheese – add a pound diced ham, a pound of browned hamburger or a package of sliced hot dogs and a package of frozen mixed veggies, peas or corn to the mac and cheese before pouring it into the baking dish to make a hearty meal.
Ingredients
8 ounces dried elbow macaroni (2 cups)
1/2 cup chopped onion (1 medium)
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon dry mustard – I like Coleman’s English
1/8 teaspoon black pepper
2-1/2 cups milk
1-1/2 cups shredded cheddar cheese (6 ounces)
1-1/2 cups shredded American cheese (6 ounces) – I like to use Veleeta
Directions
Cook macaroni according to package directions. Drain; set aside.
Meanwhile, for cheese sauce, in a medium saucepan cook onion in hot butter until tender but not brown. Stir in flour, dry mustard and pepper. Add milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Add cheeses, stirring until melted. Stir in cooked macaroni. Transfer mixture to a 2-quart casserole.
Bake, uncovered, in a 350 degree F oven for 25 to 30 minutes or until bubbly and heated through. Let stand for 10 minutes before serving. Makes 4 servings.
Saucepan Macaroni and Cheese: Prepare as above, except reduce milk to 2 cups. After draining macaroni, immediately return macaroni to the saucepan. Pour cheese sauce over macaroni; stir to coat macaroni with sauce. Cook over low heat for 2 to 3 minutes or until heated through, stirring frequently. Let stand for 10 minutes before serving.
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Beer Brats
Boil your Brats in the beer that you have add some sliced onions and garlic to and use a good dark beer like Guinness. I actually like to use both Guinness and either Bass Ale or Harps Ale because I like the taste of Black and Tans. Remove the Brats and onions from the beer, keeping the onions. After removing your Brats from the beer, continue to boil the beer until you reduce it by at least half and then brush it on the sausages while grilling. Take the leftover onions and saute them in a pan or on the grill with a bit of butter and serve over the grilled Brats with spicy mustard and maybe some sauerkraut.
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Smoked Sausage and either Au Gratin or Scalloped potatoes.
Make your own potatoes or use the Betty Crocker boxed ones, slice up a piece of smoked sausage and mix into the potatoes. Bake according to recipe directions. I like to serve this with a tossed salad and a large glass of unsweetened Iced Tea.
WA
i’m a sucker for mozzarella cheese.
so sometimes when I’m looking for a quick meal I’ll slice some fresh mozzarella use my favorite bread brush the bread with olive oil put the cheese on a little basil some deli shaved turkey and tomato and toast it until cheese melts
its great if you have a panini press
but you can put it in the toaster oven or even cook it in the stove top just press it with spatula or another pan its really good and goes well with soup and simple salads
This sandwich is simple! I make it all the time…substitute your favorite cold cuts.
I use a George Foreman Lean, Mean, Fat-Grilling Machine, but you can use a pan on the stove or even your own grill outside!
The grill is my best friend in the summer-time…even on rainy days, I can enjoy foods that are light with some lemonade.
This sandwich is very crispy and delicious, make sure you press down hard on the grill to get grill marks!
SAUCE
- 1 tbs. margarine
- 1 tbs. low-fat ranch dressing
- 2 tsp. chipotle chili powder
- 1 tsp. garlic powder
- 1 tsp. onion powder
- a dash of salt and pepper.
SANDWICH
- Ancho-chipotle sauce [recipe above]
- bread- baguette, submarine roll, potato bread, your favorite!
- cold cuts- chicken and turkey work the best.
- PAM spray or cooking spray.
Put the sandwich together, starting with sauce, then cheese, and cold cuts in the middle. Spread with a little oil or butter on top, and grill for one to three minutes. Turn 1/4 every few minutes if you want grill marks.
It’s delicious and soooooo quick! I like to pair it with some potato chips or a small salad and drink it with lemonade!