[bizi]

Chicken Cordon Blue

4 chicken breasts, boneless, skinless, about 2 pounds
4 slices black forrest ham, about 4oz
4 slices baby swiss cheese, from deli about 4 oz
1 package /roll of ritz crackers coarsely crushed
1 egg beaten with some milk
2 T dijon mustard
2/3 oz fresh basil in package container about a cup
4 pats of butter, salted, about 2 T

Butterfly chicken and flatten between plastic wrap and use side of hammer,
position the slick side of chicken inside (THE RUFF SIDE HOLDS ONTO THE CRACKERS BETTER SO IT SHOULD WIND UP ON THE OUTSIDE..SORRY IF THAT SEEMS TOO PICKY!) then coat with some dijon then a slice of ham and a slice of cheese. cover the cheese with basil and roll into an individual serving. Gently roll the chicken into the egg then cracker crumbs.
Do this with each chicken breast
Place each chicken seam side down on a pam coated glass dish. Sprinkle remaining crackers over top insuring that all of the chicken is covered with crumbs.
Put one pat of butter on top of each chicken.

Bake 350 degrees in a preheated oven for 30 minutes
serves 4 large servings!

I served this with zuchinni and yellow squash sauted in butter and basil and tomatoes and garlic and some onions, peppers and celery( the trinity here in the south).
Husband raved about it!
bizi

[Madd Tatter]

1 roast (large for the 9-10 I cook for)

2 family sized cans of cream of mushroom soup

1 packet of dry onion soup mix

Rice

I put the roast and soup mixes, no water or milk of any kind, into the crockpot first thing in the morning. I start the rice about an hour before eating. If I can find it, I use Thai rice I call sticky rice that is steamed and we make into balls to dip into the gravy. Otherwise I use jasmine scented rice and just put the gravy over it.

The easiest way I've found to make the rice is to put Two cups of rice into a pan, with the jasime it takes less water so instead of 4 cups of water I use 3 (1 1/2 cup to 1 cup instead of 2 to one), bring to a boil. Cover and turn the burner off. Usually it is done in 20-30 minutes.

An easy meal that my family really likes. A friend of mine sometimes uses one can of the mushroom and one can of cream of broccoli to change it up.

For a smaller amount I've used a small roast and the regular sized cans of soup. It works but with the army I feed have had to go up in the size of can. We mostly like the gravy over the rice, I'm not one for roast at all and don't do the meat. I have tried to use both packets of the onion soup mix but have found that one is what we preferr, the original recipe was two regular sized cans of soup and one packet. Upping the size can was enough to get the amount of gravy we need.

[DiMarie]

My kids love this Indian Stew
1 lb hamburg, season as you like, satuee and drain
1 can tomato soup -1 can water
1 can of corn drained
1 can of baked beans

Add to brown meat and simmer.
The kids love it, me too. good blend of foods and taste.

[bizi]

Chicken and sausage Gumbo
(this takes at least 2 hours to prepare,
makes alot to freeze for later and
can half the receipe of course!)

3 pounds chicken cut in small pieces..I use skinless boneless breasts but I think thighs would be better.
2 pounds smoked sausage cut .5 inch thick (some folks brown these first)
16 ounce jar of roux mix..I use richards in oil, (which is browned flour)
2 quarts of fresh trinity (I use guidry's)
or (3 cups chopped onions, 2/3 c green onion tops, small bell pepper,
1/2 c. celery, garlic and 1/3 c. chopped parsley...you can use the frozen Seasonings for stews use 3 packages then and add some garlic)
64 ounces of chicken broth
64 ounces of water
2 ounces of kitchen bouquet browning sauce (Optional)

season chicken with salt cayenne pepper, black pepper and garlic powder overnight...I did this the day that I made the gumbo.
In a very large pot bring 1/2 gallon of water to boil and
add the jar of roux, boil for at least 20 minutes to ensure the roux is completely dissolved, I used an emulsifier, hand beater in the pan to ensure it was all broken up.
Add 1/2 gallon of chicken broth and boil another 15 minutes
add the chicken and veggies and boil over med. heat 30 minutes uncovered.
add sausage and boil another 15 minutes.

serve over rice, some have potato salad to eat with it as well.
(I use a rice cooker and it takes about 30 minutes to cook)


There are many variations of this, seafood has oysters and crab claws
okra, I have even heard of whole eggs!

enjoy!
bizi

[bizi]

the BEST muffin recipe EVER...

you need:
1 egg
1/4 C flax meal
1/4 tsp baking powder
sweeten to taste... I use splenda.. maybe 1/4 C??
2 tbsp butter already melted

mix up the first four ingredients then add in the butter. Microwave for 1 minute and VIOLA!! a perfect flax muffin.

you'll figure the sugar/sweetener out pretty quick once you make one. And the best part is that it has a just 1g net carb. Flax is awesome for you. Pleases every corner of the nutrition world i think.

[befuddled2]

What is flax meal and where in the grocery store would I find it near?

befuddled2

[bizi]

French Silk Pie
Crust: 25 vanilla wafers, crushed
1/2 cup chopped pecans
1/4 cup butter, melted

Mix together and press into butered pie pan & bake 350 for 15 mins. Cool

Filling: 3/4 cup butter
1 cup sugar
1 tsp vanilla
2 squares Bakers semi-sweet choc, melted
3 eggs.

Cream together butter & sugar. Add vanilla & choc. Add eggs, one
at a time and beat well. Pour into cooled crust and refridgerate until
served.

Serves 6

[bizi]

bump for bobi
thanks!
WE could add low cost meals here?????
bizi

[Bdix]

Tofu Mushroom Sandwich Spread

1 1/2lb Soft Tofu
20 mushrooms
3 bunches of green onions, chopped finely
1 tsp. sea salt
(dont have too, but I like to put a little dill and minced garlic in at the same time as the green onions.)

Blend tofu in a food processor (or use a mixer if you dont have one). Saute the mushrooms in either a little butter or olive oil. Mix the mushrooms (as well as the liquid they produce while being sauted) into the tofu and continue to blend them. Add the green onions. Refrigerate for at least half an hour to let the flavors blend together. We like to use it on bagels, or on bread as a sandwich.

[Bdix]

This is a recipe I got at Albertsons on one of their recipe cards a long time ago. I've made a few modifications, but its really easy and one of the few tofu dishes my hubby will eat and not complain about. (He is a typical meat and potatoes guy...it took him quite awhile to get him to branch out a little.) Its one of my favorite vegetarian meals.

2 bunches green onions

1 can light coconut milk (i prefer the regular coconut milk, not light.)

1/4 cup soy sauce, divided

1/2 teaspoon brown sugar

1 1/2 teaspoons curry powder

1 teaspoon minced ginger (sometimes I use the ginger, sometimes not.)

2 teaspoons chile paste

1 pound firm tofu, cut into 3/4 inch cubes

4 roma (plum) tomatoes, chopped

1 yellow bell pepper, thinly sliced

4 ounces chopped mushrooms

1/4 cup chopped fresh basil

4 cups chopped bok choy (I use romaine lettuce because hubby hates bok choy but good either way)

salt to taste

Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces. In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil. Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion. I like to serve over rice.