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1 1/2 lb. chicken breast, cubed
olive or vegetable oil
1/2 tsp. minced garlic
salt & pepper to taste
1/2 c. butter or margarine
8 oz. cream cheese
3/4 c. grated parmesan cheese
3/4 c. milk
1/2 tsp. white pepper (black pepper works too)
12 to 16 oz. cooked fettucini, linguini, or spaghetti pasta
Cook chicken in oil, garlic and seasonings. While chicken is cooking, melt butter and cream cheese together in a saucepan. Gradually stir in milk and then parmesan cheese, add pepper.
Put hot cooked drained pasta in a 9 x 13 baking dish or cake pan. Top with chicken and all the pan juices. Pour sauce over top and sprinkle with parsley.
1-1/2 lb - Round Steak
1/4 cup - Oil
1 cup - Water
1 med. - Onion (cut in half and sliced)
1/2 tsp. - Garlic Salt
1/4 tsp. - Ginger
2 med. - Green Peppers (cut into strips)
1 Tbl. - Cornstartch
2-3 tsp. - Sugar
2 Tbl. - Soy Sauce
1 can - Tomatoes
Hot Cooked Rice
Cut meat into strips. Heat oil in skillet and brown meat. Stir in water, onion, garlic salt, and ginger. Heat to boiling. Reduce heat, cover and simmer 12-15 minutes. During last 5-minutes, add green pepper and tomatoes.
Blend cornstarch, sugar and soy sauce. Stir into meat mixture until thickened.
Serve over rice.
PARMESAN CHICKEN SKILLET
Hamburger Stroganoff1 pound ground beef or turkey1 tbs. butter or oil1 onion, chopped1 clove garlic, minced1 can cream soup (mushroom or chicken) (see below)1/2 cup watersalt and pepper to taste1 cup sour cream, optionalHeat the oil or butter and sauté the onion and garlic until soft. Add themeat and brown, then drain of any extra fat. Add the soup, water, salt andpepper and heat through. Remove from the heat and stir in the sour cream ifyou're using it. Serve over rice or egg noodles.
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Chicken Stir Fry
dice chicken and brown in skillet with EVOO
Add broccoli, Cauliflower, and shredded carrots once chicken browns
Add some chicken stock or water just enough to cover bottom of pan,
season with salt, pepper, garlic powder (or fresh garlic), onion powder
add about 2-3 tbl of soy sauce and cover.
Once chicken is cooked and veggies are al dente - take lid off and let the juice cook down.
Toss over brown rice and it is delicious! Kids love it!
Ingredients * 3 whole boneless chicken breasts Marinade * 2 tablespoons soy sauce * 1 tablespoon cooking wine or dry sherry or water * 3-5 drops sesame oil * 2 tablespoons flour * 2 tablespoons cornstarch * 2 tablespoons water * 1/4 teaspoon baking powder * 1/4 teaspoon baking soda * 1 1/2 teaspoons brown sugar * 1 teaspoon vegetable oil Sauce * 1 cup water * 3 tablespoons hoisin sauce * 2 tablespoons brown sugar * 4 teaspoons soy sauce * 2 teaspoons vegetable oil * 2 garlic cloves, minced * 2 tablespoons cornstarch * 1 green onion, thinly slice * 2 tablespoons toasted sesame seeds * 3 1/2-4 cups peanut or vegetable oil (for frying)Cut
the chicken into small, approximately 1-inch cubes. Add the marinade
ingredients and marinate the chicken for at least 20 minutes. While
the chicken is marinating, prepare the sauce.Mix together all
of the sauce ingredients except for the green onion. Pour them into a
small pot and bring to a boil. Turn the heat down to a low and keep
warm while you are deep-frying the chicken.Heat oil for
deep-frying. When the oil is ready, add the marinated chicken a few
pieces at a time, sliding them into oil carefully, and not to
overcrowd. Deepfry until golden brown. Remove the cooked chicken
pieces from the oil and drain on paper towels. Repeat with the
remainder of the chicken.Just before you are finished
deep-frying, bring the sauce back up to a boil. Mix in the green
onion. Place the chicken on a large platter and pour sauce over.
Sprinkle with the sesame seeds. Serve over rice.
thought I'd add this, in case you can't find hoisin sauce or think it's
too expensive. We used this today and it was just as good as the
4 Tbsp. soy sauce
2 Tbsp. peanut butter ...or black bean paste
1 Tbsp. honey or molasses
2 tsp. white vinegar
2 tsp. sesame seed oil
1/8 tsp. garlic powder
1/8 tsp. black pepper
20 drops Chinese hot sauce (we didn't use this)
Mix all together until smooth, store in refrigerator.
We had this tonight and LOVED IT! It's so easy and quick to make, too.
SANTA FE CHICKEN & RICE
1 lb. boneless skinless chicken breast, sliced thin
8 oz. salsa
1 8 oz. can corn, drained (I used frozen)
1 15 oz. can black beans, drained
1/2 c. shredded taco or monterey pepper jack cheese, grated
2 c. cooked rice
skillet with cooking spray and heat. Add chicken, cook on medium heat
until no longer pink. Stir in salsa, corn and beans and heat through
. Sprinkle with cheese. You can also choose to add the rice before
sprinkling with cheese. Remove from heat and letset until cheese melts a bit. Serve over the rice if you didn't mix it in.
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