1 tablespoon of olive oil
1 15 oz can of diced tomatoes with chili
1 teaspoon of brown sugar
a few sprigs of fresh thyme (or 3/4 teaspoon dried thyme leaves)
1 tablespoon of soy sauce
4 fillets of tilapia
Heat oil in a large skillet. Stir in tomatoes and their juice, sugar, thyme and soy sauce. Bring to boil. Simmer for 5 minutes, then slip the tilapia into the sauce. Cover and cook for 8-10 minutes or until tilapia flakes easily.
Tuesday, March 2, 2010
Chicken and salsa with black beans
4 chicken breast
1 can of pace salsa (or salsa of choice or homemade salsa)
black beans (recipe from Cafe Rio meal)
Pour salsa into bag with chicken.
cook chicken in crockpot or bake chicken (@350 for 30-40 mins)
lay chicken on a bed of Spanish rice and top with black beans.
You could also make a chicken bowl out of this meal. Just layer the rice and beans on bottom and add diced salsa chicken to it. Garnish with cheese, sour cream, or tomatillo ranch from Cafe Rio recipe.
1 can of pace salsa (or salsa of choice or homemade salsa)
black beans (recipe from Cafe Rio meal)
Pour salsa into bag with chicken.
cook chicken in crockpot or bake chicken (@350 for 30-40 mins)
lay chicken on a bed of Spanish rice and top with black beans.
You could also make a chicken bowl out of this meal. Just layer the rice and beans on bottom and add diced salsa chicken to it. Garnish with cheese, sour cream, or tomatillo ranch from Cafe Rio recipe.
Tuesday, February 2, 2010
ROTINI PASTA WITH RED PEPPER SAUCE
1 c. red peppers
1/2 c. chicken broth
1 tbs. oregano
1/4 ts. salt and pepper
1tbs. tomato paste
1 tbs. balsamic vinegar
1 ts. honey
2 c. rotini pasta
2 tbs. fresh parsley
Combine bell peppers, broth, oregano, salt&pepper in large skillet. Cook over medium heat and cover for 20 minutes. Stir occasionally until peppers are tender. Stir in tomato paste,vinegar, and honey. puree mixture in blender or food processor. Cook pasta according to package and mix together. Garnish with Parmesan cheese.
1/2 c. chicken broth
1 tbs. oregano
1/4 ts. salt and pepper
1tbs. tomato paste
1 tbs. balsamic vinegar
1 ts. honey
2 c. rotini pasta
2 tbs. fresh parsley
Combine bell peppers, broth, oregano, salt&pepper in large skillet. Cook over medium heat and cover for 20 minutes. Stir occasionally until peppers are tender. Stir in tomato paste,vinegar, and honey. puree mixture in blender or food processor. Cook pasta according to package and mix together. Garnish with Parmesan cheese.
SPINICH STUFFED SHELLS
1 package of frozen spinach
1 package of jumbo pasta shells
2 tbsp. of butter
1 container of ricotta cheese
1 c. of mozzarella cheese
1/2 c. of Parmesan cheese
1/2 c. chopped basil
2 eggs beaten
1 jar of pasta sauce
Melt butter in large skillet over medium heat. Stir in spinach (make sure spinach is thawed and squeezed dry.) Cover and simmer, stirring occasionally for 3 minutes. Transfer to large bowl. Add ricotta, mozzarella, and Parmesan,basil,eggs, and 1/4 tsp salt. Mix well. Stuff shells, add pasta sauce to top and bake @ 350 for 30 minutes.
1 package of jumbo pasta shells
2 tbsp. of butter
1 container of ricotta cheese
1 c. of mozzarella cheese
1/2 c. of Parmesan cheese
1/2 c. chopped basil
2 eggs beaten
1 jar of pasta sauce
Melt butter in large skillet over medium heat. Stir in spinach (make sure spinach is thawed and squeezed dry.) Cover and simmer, stirring occasionally for 3 minutes. Transfer to large bowl. Add ricotta, mozzarella, and Parmesan,basil,eggs, and 1/4 tsp salt. Mix well. Stuff shells, add pasta sauce to top and bake @ 350 for 30 minutes.
Monday, February 1, 2010
MeXiCaN cHiCkEn
2 TBSP oil
8 chicken drumsticks
1 onion, chopped finely (or onion powder)
1 tsp chili powder
1 tsp ground coriander
1 15 oz canned chopped tomatoes
2 TBSP tomato paste
2/3 cup frozen corn
salt and pepper
1. Heat the oil in a large skillet, add the chicken drumsticks and cook over a medium heat until lightly browned. Remove the chicken drumsticks from the pan with a draining spoon and set aside until required.
2. Add the onion to the pan and cook for 3-4 minutes, until softened, then stir in the chili powder and ground coriander and cook for a few seconds, stirring briskly so the spices do not burn on the bottom of the pan. Add the tomatoes and tomato paste, and stir well to incorporate.
3. Return the chicken drumsticks to the pan and simmer gently for 20 minutes, until the chicken is tender and thoroughly cook. Add the corn and cook for another 3-4 minutes. Season with salt and pepper to taste.
4. Serve with rice.
8 chicken drumsticks
1 onion, chopped finely (or onion powder)
1 tsp chili powder
1 tsp ground coriander
1 15 oz canned chopped tomatoes
2 TBSP tomato paste
2/3 cup frozen corn
salt and pepper
1. Heat the oil in a large skillet, add the chicken drumsticks and cook over a medium heat until lightly browned. Remove the chicken drumsticks from the pan with a draining spoon and set aside until required.
2. Add the onion to the pan and cook for 3-4 minutes, until softened, then stir in the chili powder and ground coriander and cook for a few seconds, stirring briskly so the spices do not burn on the bottom of the pan. Add the tomatoes and tomato paste, and stir well to incorporate.
3. Return the chicken drumsticks to the pan and simmer gently for 20 minutes, until the chicken is tender and thoroughly cook. Add the corn and cook for another 3-4 minutes. Season with salt and pepper to taste.
4. Serve with rice.
SwEeT & sOuR cHiCkEn
4 skinless, boneless chicken breasts
2 TBSP honey
1 TBSP soy sauce
1 tsp finely grated lemon peel
1 TBSP lemon juice
salt and pepper
8 oz rice noodles
2 tsp sesame oil
1 TBSP sesame seeds
1 tsp finely grated lemon peel
1. Using a sharp knife, score the chicken breasts with a criss-cross pattern on both sides (making sure that you do not cut all the way through the meat.)
2. Combine the honey, soy sauce, lemon peel, and juice in a small bowl and season with black pepper.
3. Arrange the chicken on the broiler rack and brush with half the honey mixture. Cook under a preheated broiler for 10 minutes, then turn over and brush with the remaining mixture. Cook for a further 8-10 minutes, then turn over and brush with the remaining mixture. Cook for a further 8-10 minutes, or until cooked through and tender. The juices should run clear when the thickest part of the chicken is pierced with a skewer.
4. Meanwhile, prepare the noodles, according to the package instructions. Drain well and transfer to a warm serving bowl. Add the sesame oil, sesame seeds, and lemon peel and toss well to mix. Season with salt and pepper to taste and keep warm.
5. Drain the chicken and serve immediately with a small mound of noodles. Garnish with chives.
2 TBSP honey
1 TBSP soy sauce
1 tsp finely grated lemon peel
1 TBSP lemon juice
salt and pepper
8 oz rice noodles
2 tsp sesame oil
1 TBSP sesame seeds
1 tsp finely grated lemon peel
1. Using a sharp knife, score the chicken breasts with a criss-cross pattern on both sides (making sure that you do not cut all the way through the meat.)
2. Combine the honey, soy sauce, lemon peel, and juice in a small bowl and season with black pepper.
3. Arrange the chicken on the broiler rack and brush with half the honey mixture. Cook under a preheated broiler for 10 minutes, then turn over and brush with the remaining mixture. Cook for a further 8-10 minutes, then turn over and brush with the remaining mixture. Cook for a further 8-10 minutes, or until cooked through and tender. The juices should run clear when the thickest part of the chicken is pierced with a skewer.
4. Meanwhile, prepare the noodles, according to the package instructions. Drain well and transfer to a warm serving bowl. Add the sesame oil, sesame seeds, and lemon peel and toss well to mix. Season with salt and pepper to taste and keep warm.
5. Drain the chicken and serve immediately with a small mound of noodles. Garnish with chives.
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