Chicken Luau and Roasted Carrots

Chicken Luau

2 pounds chicken breasts
2 T macadamia nut oil (I used canola...macadamia nut oil was about $25 for 2 ounces)
2 tsp. minced garlic
4 cups chicken stock
3 boxes frozen whole leaf spinach, thawed
1 1/2 cups coconut milk

Cut chicken into 1 inch cubes. Heat oil in large skillet and saute chicken and garlic until light brown. Add stock, cover, and simmer 10 minutes or until chicken is tender. Drain spinach and stir spinach and coconut milk into skillet. Simmer for 5 minutes.

(Serves 8)
(Source unknown)

This didn't have near the flavor I thought it would. And I even served with rice and used coconut milk instead of water for flavor. None of us liked this one--what was I thinking serving a "luau" dish with no pineapple? I should've known!!

Roasted Carrots

1 lb. carrots
6 T Italian dressing, divided

Preheat oven to 450 degrees. Cut carrots into 1 1/2 inch thick slices. Place in foil-lined shallow baking pan. Toss with 2 T of dressing. Cover with foil.

Bake 20 minutes.

Remove foil; stir. Bake additional 20-25 minutes or until carrots are crisp-tender, stirring occasionally. Serve tossed with remaining 4 T dressing.

(Serves 4)
(Kraft Food and Family Magazine)

Tuna Noodle Casserole

Being that it's been a very hot and dry summer, I wasn't really looking forward to tonight's meal (and Russ probably even less). We were pleasantly surprised--it was comfort food, light! The sour cream base really lightened it up and we all really liked this one.

Tuna Noodle Casserole

12 oz. uncooked egg noodles

12 oz. water packed tunafish, drained

2 cups button mushrooms, sliced

1 cup frozen green peas, thawed

16 oz. fat free sour cream

1/2 cup fat free mayo

2 tsp. Dijon mustard (I used 1 tsp. Dijon and 1 tsp. regular mustard)
1 tsp. dried thyme

1/2 tsp. salt

1/4 tsp. pepper

1/2 cup shredded reduced-fat Monterey Jack or Swiss cheese

Preheat oven to 350 degrees.

Cook noodles according to package directaions without added fat or salt; drain and transfer to a large bowl. Fold in tuna, mushrooms, and peas.

Whisk sour cream, mayo, mustard, thyme, salt, and pepper together in a separate bowl; fold into noodle mixture. Transfer to a 4 qt. casserole dish; top with cheese. Bake until top is golden and bubbly, about 30 minutes.

(Serves 8--1 cup each)

(http://www.weightwatchers.com/; 6 points per serving)

Pronto Stuffed Pasta Shells

Pronto Stuffed Pasta Shells



18 jumbo pasta shells
2 pkgs frozen chopped spinach, thawed
2 cups diced rotissere chicken
1 T chopped fresh basil
1 container low-fat cottage cheese
1 large egg, lightly beaten
1/4 cup grated Parmesan cheese
1/4 tsp. ground nutmeg
1 (16 oz.) jar Alfredo sauce


Prepare pasta shells according to package directions.


Meanwhile, drain chopped spinach well, pressing between paper towels.


Stir together spinach, chicken, basil, and next 4 ingredients. Spoon mixture evenly into shells.


Spread half of jarred Alfredo sauce in a lightly greased 13x9 baking dish. Arrange stuffed pasta shells over sauce, and pour remaining sauce over shells.


Bake, covered, at 350 for 40-45 minutes or until filling is hot and sauce is bubbly. Remove from oven, and let stand 10 minutes.


Note: To make ahead, prepare recipe as directed except for baking. Cover and freeze up to 1 month. Thaw in refrigerator 24 hours. Let stand at room temperature 30 minutes. Bake, covered for 1 hour and 20 minutes.


(Serves 4-6)
(Southern Living August 2007)


They weren't as "pronto" as I would've liked them to be, but they were good. Not Russ' favorite, but he did eat them--Riley and I liked them!

Strawberry Shortcake

This morning, before Backyardigans and Dora started at our house, Paula Deen was on. She was making strawberry shortcake and Riley let me watch it. He turned his head to look at me and said, "Mommy, can we make that?" I was happy to oblige--and we were going to our neighbors for dinner, so that would be the perfect treat to share with friends.

Paula's Strawberry Shortcake

1 angel food cake
1 8-ounce pkg. cream cheese, softened
1 14-ounce can sweetened condensed milk
1 12-ounce container whipped topping, thawed
1 cup sugar
3 T cornstarch
3 T strawberry gelatin
1 cup water
2 cups fresh strawberries, halved or quartered
whole strawberries and mint leaves for garnish

Slice cake horizontally into 3 equal layers. (I cubed the entire angel food cake.)

Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside.

In medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely. Fold in strawberries.

Place one layer of cake (I placed 1/3 of cubes) in trifle bowl. Top with a layer of glaze, followed by a layer of the custard mixture. Repeat steps for remainder of cake. Top with 3 whole strawberries and fresh mint leaves if desired.

(Serves 8-10)
(www.pauladeen.com)

Unfortuately I didn't get a picture of this one. It was beautiful AND delicious though, I promise. Thank you Miss Paula!

Monte Cristo Casserole

Monte Cristo Casserole


1 cup milk
1 T powdered sugar
2 cups freseh strawberries
2 pkgs frozen french toast slices
8 oz deli roast turkey, diced
8 oz. deli baked ham, diced
6 eggs
4 oz. swiss cheese, grated
1/2 cup strawberry ice cream topping


Preheat oven to 375. Heat milk in microwave on high for 3 minutes. Whisk eggs in small bowl. Add hot milk to eggs, whisking until blended.


Cut French toast into cubes; place in large bowl. Pour egg mixture over French toast cubes, toss gently.


Dice ham and turkey. Grate cheese. Combine ham, turkey, and cheese in medium bowl. Layer half of French toast cubes in bottom of 13x9 baking dish. Top with half meat and cheese mixture. Repeat.


Bake 30-35 minutes or until golden brown and set in center. Remove to cooling rack; col 10 minutes. Sprinkle with powdered sugar.
Slice strawberries. Combine with topping in small bowl. Cut casserole into squares and top each with strawberry mixture to serve.

(Bunco Cookbook, from Tina--I think this was originally a Pampered Chef recipe)


This was great--I served as breakfast, but I think would be great for dinner too. We all loved it and I halved it and baked in an 8x8 baking dish--less leftovers!

Pineapple Salsa

Pineapple Salsa

1/2 cup finely chopped fresh pineapple

1/2 cup diced red bell pepper (I prefer orange)

1/2 cup diced green bell pepper

1 cup frozen corn kernels, thawed

1 can black beans, drained and rinsed

NOT 1/4 cup chopped onions

2 green chile peppers, chopped (Anaheim if you buy fresh)

1/4 cup orange juice

1/4 cup chopped fresh cilantro

1/2 tsp. ground cumin

salt and pepper to taste

In large bowl, toss together all ingredients except for spices.

Season with cumin, salt, and pepper. Cover and chill until ready to serve.

Serve with tortilla chips. Also great on fajitas!!

(http://www.allrecipes.com/)

Cucumber Dip

Cucumber Dip


5 small cucumbers, unpeeled (I used 3 large)
1/2 cup rice vinegar (didn't realize I was out, so substituted apple cider with about 2T sugar)
1 tsp. kosher salt
1 tsp. garlic salt, divided
2 (8 oz) pkgs. cream cheese, softened
1/2 cup mayo
NOT 2 tsp. fresh chives
Pita chips (Bagel Crisps are great too!)


Grate cucumbers into a medium bowl. Toss with rice vinegar, salt, and 1/2 tsp. garlic salt. Cover and chill 8 hours. Drain cucumber mixture well, pressing between paper towels.


Beat cream cheese, mayo, and remaining 1/2 tsp. garlic salt at medium speed with electric mixer 1-2 minutes or until smooth. Stir in cucumber mixture and NOT chives. Cover and chill at least 1 hour. Garnish (NOT with more chives), and serve with pita chips.

(Yield 3 cups)
(Southern Living July 2007)


This was a great light, summery dip. It was a hit! I also think it would be great with baby carrots...or even cucumber slices.