Chow Mein Chicken

Chow Mein Chicken

Vegetable cooking spray
1 1/2 cups chopped onion
1 cup sliced celery
1/2 cup chopped green pepper
2 cups chopped, cooked chicken
1 (14oz) can Chinese-style vegetables, drained
1 (4oz) can sliced mushrooms, drained
1/4 teaspoon ground cumin
1 tablespoon chicken flavored-bouillon granules
1 tablespoon cornstarch
3 cups water

Begin by coating a large skillet with cooking spray and heat it over medium heat until hot. Stirring constantly, add the onion, celery, and green pepper and cook it for 3 minutes, or until the vegetables are tender. Next, stir in the chicken, Chinese vegetables, mushrooms, and cumin. Continue to cook over medium heat for 1 minute. After dissolving the bouillon granules and cornstarch in water, add it to the chicken and vegetable mixture. Continue to cook over medium heat, stirring constantly, until bubbly and thickened.
On the side, white rice or pasta that has been prepared without salt or fat makes a great addition to this recipe.

Pierogi's With Sweet Italian Sausage Casserole

Pierogi's With Sweet Italian Sausage Casserole

1 1/2 lbs. sweet Italian sausage; cut into slices
1 box Mrs. T's pierogis
1 green pepper, diced
1 onion, diced
2 gloves of garlic, minced
1 c. diced tomatoes
1 jar of spaggeti sauce
1 pk. of shredded chesse
1/2 c. parmesean cheese

Brown sausage. Then add peppers, onions, and garlic to the sausage until slightly soften. In a baking pan add a little of the spagetti sauce just to coat the bottom. Add the pierogi's, then add the can of tomatoes. Next add the sausage mixture then the spaggetti sauce. Layer the cheese and top with the parmesean cheese. Bake at 350 for 35 to 45 minutes.

Served with garlic bread.

Greek Skillet

I made this tonight (although I modified it a bit) and it was SO good!!!! I made it bigger so it would feed my family and didn't write down exact amounts when I altered the recipe.


8oz ground beef or lamb
3/4 c chopped onion
2 cloves garlic, minced
14 1/2 oz can beef broth
1 1/2 c DRIED medium shell pasta
2 cups frozen mixed vegetables (broccoli, carrots)
1 14 1/2 oz can, undrained diced tomatoes
2 T tomato paste
1/8t ground cinnamon
1/8t ground nutmeg
2t snipped fresh marjoram (I used dried)
1/2 c crumbled feta cheese (I used mozzarella cause I forgot to buy feta)

In large skillet, cook meat, onion and garlic. Stir in broth and macaroni. Bring to boiling; reduce heat. Cover; simmer for 10 minutes.

Stir in vegetables, tomatoes, tomatoe paste, cinnamon, nutmeg. Retrun to boiling until veggies are tender. Stir in marjoram. Sprinkled with feta.


(I used fresh veggies...carrots, broccoli and celery....instead of frozen)

Black Bean & Chicken Enchiladas

I get asked for this recipe more than any so I thought I'd start out by posting it as the very first one. Enjoy!

2 16oz picante sauce
1/4 c cilantro (fresh, chopped)
2T chili powder
1t cumin
2c chopped cooked chicken
1 15oz can black beans, drained & rinsed
2.8oz can french fried onions
1pkg tortillas

Directions
Preheat over to 350*. Grease pan. Combine salsa, cilantro, chili powder & cumin in saucepan. Bring to a boil. Reduce heat to low, simmer 5 minutes. Combine 1 1/2 c sauce mix, chicken beans & 2/3 cups onions in bowl. Spoon 1/2 cup fillin gover bottom of each tortilla. Roll up & arrange in pan. Spoon remianing sauce evenly over tortillas. Bake, uncovered, 20 minutes or until heated through. Sprinkle w/ remianing 2/3 cup onions & cheese. Bake 5 minutes or until cheese is melted.

(If you don't want it quite so spicy, use a Mexican cheese blend or cheddar cheese instead of the jalapeno cheese).

This recipe is easily doubled and can be frozen. After rolling all the tortillas and baking, let one pan cool to room temperature, cover well and freeze until ready to use. Simply warm them up in a microwave (preferably with a damp towel laying overtop of the tortillas (but not touching the cheese if you've topped it already) and serve.