Prep 10-15 minutes
Cooking time 25 minutes
Serving size 4-6
Ingredients
6 Chicken Breasts ( boneless skinless)
1 16 oz. bag California blend vegetables
2 stalks celery with leaves (diced)
1/2 cup mushrooms (sliced)
1/2 teaspoon salt
1/4 teaspoon black pepper
3 teaspoons vegetable oil or olive oil
1 16 oz bottle creamy Italian dressing
Directions
1. Pound chicken to half an inch thick.
2. Saute chicken and celery in medium skillet until lightly browned on both sides.
3.Pour Italian dressing over chicken in skillet and flip once; make sure both sides are coated. Simmer on low heat for 10 minutes.
4. After simmering 10 min, Salt and pepper then cook frozen vegetables and mushrooms until fork tender in same skillet.
Meal Suggestion:Serve with your favorite starch such as mash potatoes with sour cream or flavored rice.
1. Grapefruits with thinner skin have more flavor and juice. Thicker grapefruit have a pointed stems and wrinkled skin.
2. Lemons with smoother skin and smaller points have more juice and flavor
3. When trying to find sweet oranges chose the ones with larger wholes around the navel.
4. If you put peaches in a paper bag or a box covered with newspaper they will ripen sooner.
5. Place strawberries in a colander in refrigerator to keep them fresh, this allows the cold air to circulate.
6. Hulling strawberries prior to washing causes them to be mushy from absorbing water.
Not everyday you see a casserole made with carrots. Now your Mother can be proud that you ate your carrots and better yet your eye doctor will be happy with you too.
Preparation time: 25 minutes
Cooking time: 60 minutes
Serving size 6-8
Ingredients
2 Pounds carrots (washed)
1 1/2 Cups ritz cracker
1 Cup margarine or butter, softned
1 Small purple onion, cleaned, chopped
1/4 Teaspoon salt
1/4 Teaspoon pepper
2 Large eggs, beaten
1 Cup milk
1/2 Cup white sugar
Directions
1.Place peeled carrots into large saucepan and cover with water. Cook until fork tender for about 20 minutes, pour off water.
2. Preheat oven to 350 degrees
3. In a large bowl mash carrots with potatoe masher.Add 1 cup of crackers, margarine, onion, salt, beaten eggs,milk and sugar and mix well.
4. Pour mixture into a non-greased 2-3 quart casserole dish, sprinkle top with left over crackers and a dab remaining margarine on top, Bake uncovered for 35-40 min.
Tip 1: Subsitute white onion for purple onion.
Tip 2: Substitute Regular saltine crackers for Ritz crackers.
Preparation time 10-15 minutes
Cooking Time 30 minutes
Serving time4-6
Ingredients
3 pounds round steak
1 1/2 cup beef broth
1 can cream of mushroom soup
1/4 cup white wine (optional)
1/8 teaspoon black pepper
1 1/2 cups finely chopped onion
1/2 teaspoon thyme
1/2 teaspoon paprika
1 teaspoon minced garlic
3/4 cup margarine or butter
1 9 ounce pkg frozen chopped spinach, (thawed and well drained)
Meat Tenderizer (optional-sprinkle some on steak prior to cooking.)
Directions
1. Mix together garlic, onion and margarine in a 2-3 quart microwave safe dish and cook on high uncovered for 5 minutes or until onion is tender. Next, stir in thyme, drained spinach, and paprika cooking covered on high for 4 minutes.
2. Stir spinach mixture, then pound steak with a meat tenderizer mallet. Spread an even layer of the spinach mixture onto the steak. Fold long side over and roll up (similar to a burrito.) and tie up using unwaxed dental floss or kitchen twine, place back into 2-3 quart microwave safe dish.
3. Mix together in a medium bowl beef broth, wine and cream of mushroom soup and pour over steak. Cook on simmer covered for 10 minutes, then turn over and cook for an additional 15 minute or until steak is done to your taste. (Microwave time may vary depending on wattage.)
Tip 1: If you don’t have a meat tenderizers use the edge of an unbreakable plate to tenderize meat.
Tip 2: Use large tooth picks instead of kitchen twine or dental floss to hold steak together.
