Summer Vegetable Crepes

Ingredients

• 1/3 cup reduced-fat sour cream
• 1/2 cup chopped fresh chives, divided, plus more for garnish
• 3 tablespoons low-fat milk
• 2 teaspoons lemon juice
• 3/4 teaspoon salt, divided
• 1 tablespoon extra-virgin olive oil
• 2 cups chopped zucchini
• 1 1/4 cups chopped green beans
• 1 cup fresh corn kernels, (from 1 large ear; see Tip)
• 1 cup part-skim ricotta cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/4 teaspoon freshly ground pepper
• 4 9-inch “ready-to-use” crêpes, (see Tip)

Preparation

1. Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.
2. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup chives, the remaining 1/2 teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.
3. To roll crêpes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crêpes in the package). Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the crêpe. Use the paper (or plastic) to help you gently roll the crêpe around the filling. Place the crêpe seam-side down on a dinner plate. Repeat with the remaining crêpes and filling. Serve each crêpe topped with 2 tablespoons of the reserved sauce and more chives, if desired.

Tips & Notes

• Tips: To remove kernels, stand a cob on its stem end in a bowl and slice them off with a sharp, thin-bladed knife.
• “Ready-to-use” crèpes are fast and convenient. Look for them in the produce section of the market or near refrigerated tortillas.

Paprika Chicken

4 boneless skinless chicken breast halves
1/2 c. Parmesan cheese
1 1/2 c. Italian bread crumbs (you can also use Panko bread crumbs and add Italian seasoning)
1 1/2 cubes (3/4 cup) melted butter
Paprika

Combine Parmesan cheese with breadcrumbs. Dip chicken breast in melted butter. Roll in crumb mixture until completely coated. Place in baking dish and sprinkle generously with paprika. Bake uncovered for 35-40 minutes @ 375 degrees - Do not overcook!

Rumbi rice bowls with rumbi rice

This recipe is for the Chicken Spicy Hawaiian Teriyaki Rice Bowl with Rumbi Rice. If you don't like Rumbi rice, of course you can serve it with regular rice, brown rice, or noodles..
(makes about 4 bowls)

1 Tbsp. vegetable oil
4 carrots, peeled and grated
3 celery stalks, washed and sliced
1 zucchini, chopped into small cubes
1 1/2 c. chopped broccoli florets
2 c. chicken, grilled and cut into small cubes (OR you can get the pre-cooked grilled chicken strips at Costco in the deli section. It comes in a 2-pack.. use one of the packages and cut up the chicken into little cubes.. just saute the chicken for a few minutes in a skillet before serving)
*Rumbi Rice (see recipe below)
**Spicy Hawaiian Teriyaki Sauce (see recipe below)

Heat vegetable oil in a large skillet over medium-high heat. Add carrots, celery, zucchini, and broccoli (pretty much equal parts of said vegetables.. you can add more or less veggies depending on your taste). Saute ONLY until vegetables are crisp tender. About 1-2 minutes tops. Serve over Rumbi rice and top with chicken. Serve with Spicy Hawaiian Teriyaki Sauce on the side (about 3 Tbsp. per bowl.. you can add more or less depending on your taste).

*Hawaiian Coconut Rice with Red Beans (aka Rumbi Rice)
2 c. long grain white rice
2 1/2 c. water
1 (14oz) can coconut milk (about 1 1/2 c.)
1/2 Tbsp. sugar
1 can red beans, drained and rinsed

Combine all ingredients in a rice cooker. Gently stir it all together so the beans are all mixed. Place the lid on and start the rice cooker. Fluff rice with a fork before serving.

If you don't have a rice cooker... Combine water, coconut milk, and sugar in a saucepan. Stir in rice and beans. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.

**Spicy Hawaiian Teriyaki Sauce:
3/4 c. Mr. Yoshida's teriyaki sauce (found in the grocery store by the BBQ sauces)
1 tsp. soy sauce
2 tsp. chili garlic sauce (in the Asian section of the grocery store.. we used the one in the clear plastic jar with the green lid -- if you want to make it spicier.. add more of this to the sauce)
1 tsp. fresh ginger
pinch of salt
pinch of brown sugar
1 Tbsp. cornstarch
2 Tbsp. cold water

Combine Yoshida's, soysauce, garlic sauce, ginger, salt, and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. Combine cornstarch and water and SLOWLY add to sauce for thickening. You want it to be slightly thicker than the Yoshida's sauce. Allow to simmer for about a minute. Cool to room temperature and serve with your rice bowls. (If you find that the sauce is too thick when it cools, just add a little more Yoshida's to it)

Hawaiian Haystacks

2 or 3 chicken breasts cooked and cut into small chunks (or canned chicken)
1 can cream of chicken soup
1 cup of milk or chicken broth
1/2 cup sour cream
pepper to taste
3-4 cups steamed rice/ any kind you like

Garnishes: Use any or all (what ever you like)
1 small package chow mein noodles
diced fresh tomato
sliced olives
chopped celery
chopped green onions
chopped green pepper
1 can drained pineapple tidbits
1 can drained mandarin oranges
1 cup grated cheese
1/2 cup slivered almonds
1/2 cup coconut
salt & pepper to taste

Combine soup and milk (or chicken broth) to make a gravy. Add the chicken chunks and simmer 10 minutes. Add the sour cream, and stir it in. To serve, put the rice on each individual serving plate. Top with the chicken gravy, then cheese, chow mein noodles, and any of the garnishes you like. We finish it off with either soy sauce or teriyaki sauce.

Mexican Chili

1 can kidney beans (15 oz.)
1 can black beans (15 .)
1 can refried beans (15 oz)
1 can Mexican style chili beans (15 oz)
1 can corn (15 oz)
1 can diced tomatoes (15 oz)
1 can tomato sauce (8 oz)
1 can chilies, chopped (4 oz)
1 c. water
1 pkg. taco seasoning mix
1 pkg. Hidden Valley Ranch dry mix
1 lb. lean ground beef
½ c. onion (finely chopped)

Brown meat and onion. Put in large cooking pot and add all remaining ingredients (Do not drain) Simmer for 20-30 min. You can also brown the meat and onion, then combine with all remaining ingredients in a large crock pot on high for 2-3 hours.

chicken pockets

Recipe:
2-3 Chicken Breasts (diced)
1 package Refridgerated Crescent Rolls (I prefer Pillsbury)
2 Green Onions (diced)
chopped celery
mushrooms
1 8oz package cream cheese
1 Package Stuffing
4 Tbsp. Butter (melted)

Preheat oven to *375. Boil the chicken breast. Meanwhile saute the mushrooms and celery. Once chicken is cooked, drain the water and season the chicken with salt and pepper. You can either dice or shred the chicken, whichever you prefer. (If you are in a hurry you can also use a rotisserie chicken from the store) Put the chicken back into the pot you boiled them in and add the cream cheese, green onions, and sauteed mushrooms and celery. Mix together until cream cheese softens.

Next, roll out the crescent rolls into 8 squares. Place about 1/4 cup chicken filling into the center of each roll, then fold corners up pinching together making sure all the sides are sealed together. Then, brush all the sides of the rolls with melted butter and roll into the stuffing crumbs. (I like to crunch up the stuffing before rolling so that the pieces are a bit smaller. Just do this by placing the stuffing in a bag and pounding with a rolling pin or a can from your pantry) Bake for 18-20 minutes or until rolls are golden brown. Serve with a green salad or veggie.

*To make this meal a little healthier, buy the lower fat crescent rolls, lower fat cream cheese and don't brush in butter before rolling in bread crumbs.

photos/recipie curtosey cookbakeanddecorate.blogspotdotcom.
and Bonnie Brown

Crock pot Lasagna

Ingredients

• 3 cans (14.4 ounces) crushed tomatoes
• 3 cloves garlic , finely chopped
• 2 Tbsp. dried oregano
• 1/2 tsp. kosher salt
• 1/4 tsp. red pepper flakes
• 1/4 tsp. freshly ground black pepper
• 2 containers (15 ounces each) fresh ricotta
• 2 cups (8 ounces) grated mozzarella
• 1/4 cup grated Parmesan
• 12 lasagna noodles (about three-quarters of a 1-pound box)
• 5 ounces (about 6 cups) baby spinach

Directions

In a medium bowl, combine the tomatoes, garlic, oregano, salt, red pepper and black pepper. In a separate bowl, mix the ricotta, 1 cup of the mozzarella and Parmesan.

In the bottom of a 5- to 6-quart slow cooker, spread a thin layer of the sauce. Top with 3 of the noodles (breaking to fit as necessary). Spread about 1 cup of the sauce over the noodles and layer with 2 cups of the spinach and 1 1/2 cups of the cheese mixture. Repeat twice more with the noodles, sauce, spinach and cheese mixture. Top with the remaining 3 noodles, sauce and 1 cup mozzarella.

Cook on low, covered, until the noodles are tender—especially in the center of the lasagna—about 3 to 3 1/2 hours.

recipe courtesy of Jessica Seinfield on Oprah

Seriously basic roasted chicken

• 1 whole chicken (4 pounds)
• 1 Tbsp. and 3/4 tsp. kosher salt
• 3/4 tsp. crushed black pepper
• 3 Tbsp. olive oil
• 1 lemon
• 6 sprigs fresh rosemary
• 1 pound carrots , cut into 3-inch sticks
• 1 pound small red potatoes , halved

Directions

Heat the oven to 400°. On a sheet pan, toss the carrots, parsnips and potatoes with 2 tablespoons of oil, 4 sprigs rosemary, 3/4 teaspoon salt and 1/4 teaspoon pepper.

Rinse and pat dry the chicken and season with the remaining salt and pepper, then rub with 2 tablespoons of the oil. Pierce the lemons several times with the tip of a paring knife and stuff, along with 2 sprigs of the rosemary, into the cavity of the chicken. Using cooking twine, tie the legs together.

Nestle the chicken among the vegetables and put in the oven—with the chicken's legs toward the back of the oven. Roast, stirring the vegetables once, until the chicken is cooked through (the internal temperature reaches 165° in the thickest part of the thigh), 55 to 60 minutes.

Carve and serve with the roasted vegetables.

recipe courtesy Jessica Seinfeld on Oprah

Funky Spaghetti as seen on Oprah show

Ingredients

• 1 pound spaghetti or linguine
• 11 to 14 ounces cherry tomatoes , red and yellow
• 2 handfuls of fresh marjoram and basil , leaves picked
• 6 to 8 glugs extra-virgin olive oil
• 1 clove of garlic (peeled and finely chopped)
• Splash of red wine vinegar
• Sea salt and freshly ground black pepper

Directions

Put pasta in large pot of boiling water and cook until al dente. Halve tomatoes, put in bowl and add herbs, olive oil, garlic and vinegar.

Season to taste, then scrunch tomatoes until slightly mushed. Drain pasta, and while still steaming, mix with tomatoes.

Separate onto plates and serve.

Pita Pizza

Pita Pizzas

1 pkg. flatbread pitas (the flatbread without the "pocket")
pizza sauce
turkey pepperoni
zucchini, sliced
mushrooms, sliced
mozzarella cheese, shredded
tomatoes, sliced
Italian seasoning
Parmesan cheese

On the flatbread, layer the pizza sauce, pepperoni, zucchini, mushrooms and cheese. Place sliced tomatoes over the top. Sprinkle on Italian seasoning and Parmesan cheese then bake at 375-degrees for about 8-10 minutes (until cheese is melted). Enjoy!

Grilled Avocado Quesadillas

Grilled Avocado Quesadillas

Shredded chicken (optional)

1 can black beans
1 (6oz.) can sliced black olives, drained
3 firm-ripe avocado, halved, pitted, peeled and diced
1/2 red bell pepper, finely chopped (or 2 baby bell peppers)
1/3 cup fresh chopped cilantro
2 tbsp red onion, finely chopped
Juice of 1 lime
Kosher salt to taste
Black pepper
4 large flour tortillas (I like starting with uncooked tortillas)
cheddar cheese (or Monterey Jack), shredded

Chop all of the vegetables. Stir together olives, avocado, bell pepper, jalapeno, cilantro, onion and lime juice. Season with sea salt and pepper to taste.

Place tortillas in the broiler until the begin to get brown and crispy on one side. Then remove the tortilla and place cheese on the tortilla and brown the other side. Remove from oven and top with the shredded chicken and divide avocado mixture among the tortillas, cut each tortilla into 4 wedges and serve immediately.

These can also be cooked on the grill.

Honey Lime Chicken Enchiladas

Recipe:
For the Chicken Marinade:
2-3 large chicken breasts (cooked and shredded)
1/3 cup Honey
1/4 cup Lime Juice
1 Tbsp. Chili Powder
1/2 tsp. Garlic Powder
1 (4oz) can diced chilis

For the Enchilada Sauce:
1 (14oz) can Green Enchilada Sauce (I prefer Las Palmos brand)
1 (7oz) can salsa verde
1 cup shredded cheese (I prefer Cheddar)
1/3 cup fresh queso fresco cheese (mexican cheese you can buy it at your local grocery store)

8-10 Corn Tortillas

Cook chicken then shred. (I usually just boil mine. It feel it shreds well that way, but you could bake it or grill it even). Mix together all ingredients for the marinade and pour over the shredded chicken. Next take 3 or 4 tortillas and heat in microwave for about 40 seconds. (This allows them to roll easier with out breaking). Take each tortilla and sprinkle a little shredded cheese and about 1-2 Tbsp of the chicken mixture and roll them up. Mix together the enchilada sauce and the salsa verde and pour half of the sauce into a 9x13 pan. Place the enchiladas into the dish and cover with the remaining sauce. Top off with shredded cheese and Bake @ *350 for 35 minutes. Serve with South of the Border Rice

Taken from Cook Bake & Decorate