Recipe Swap

[Lobster]

Yeah as long as I'm grillin' 

Sooo...... Does this mean if we want grilled Mahi Mahi we need to request your presence? Geeze- that IS a weight loss recipe!

[Cujo]

Yeah as long as I'm grillin' 

Sooo...... Does this mean if we want grilled Mahi Mahi we need to request your presence? Geeze- that IS a weight loss recipe!

Nope, but Sue will tell ya, I do run a mean grill. 

[Southern Belle]

Taco Salad:

Ground Beef (2lb)
Packet of taco seasoning
Half a head of lettuce chopped
1 Tomato diced (this can be doubled if you like tomatos)
1 can kidney beans (rinsed)
SHredded cheese
Free Catalina dressing

Brown the ground beef and season to taste as directed by the packet. Chill ground beef in fridge or freezer. Make sure to stir often for the freezer method! Add lettuce, tomato, cheese, and beans to beef and mix. Add catalina to taste to salad. So easy and tasty but not so horrible for you! Also makes great lunches the next day!

[Kilch123]

Ohhh!

I like that one!  Thanks Kelsey!

[Southern Belle]

its so easy and i forget to tell anyone about it lol

[Lobster]

Let me preface this with this meal is so NOT that healthy, but it came out pretty good! I made chicken wings tonight!

Breading (recipe is for 10 wings):

1 dash ground black pepper
1 dash garlic powder
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt

Pour all ingredients into a ziplock bag. Put wings in bag and shake it up (HEY! That can burn calories!) Toss wings into fryer set at 375* for 10-15 minutes (until the wings have browned).

Sauce (recipe is for 24 wings apparently):

4 tablespoons butter (I used margarine)
1 tablespoon distilled white vinegar
5 tablespoons hot pepper sauce
salt and pepper to taste

Melt the butter in a large skillet. Stir in the, vinegar and hot pepper sauce. Season with salt and pepper to taste. Add cooked chicken to sauce and stir over low heat to coat. The longer the wings simmer in the sauce, the hotter they will be. Serve warm.


**I doubled both recipes. The breading was super light/crispy, and the sauce lightly coated the wings perfectly. HOWEVER- the salt was a bit much and the heat was slightly lacking. I'll probably use WAY more hot sauce and maybe try out chili pepper instead of cayenne or something. BUT- we both enjoyed the wings tonight

[REDR6]

Personally, I enjoy snow flake pancakes.

[Buford445]

Margaritas in a bag

    1 can of limeade,1/2 can of tequila,1/2 can of triple sec,3 cans of water. Mix in a one gallon freezer bag and freeze. Adjust to your liking, we usually use a can of tequila and a can of triple sec. ENJOY

[Buford445]

THIS Sounds GOOOOOOD

    King Ranch Chicken Casserole

    Ingredients:

    4 Cups cooked (boiled) and diced Chicken Breast
    2 Stick Margarine
    1 Lrg. Onion
    2 Cans Rotel Tomatoes and Green Chilies
    2 Cans Cream of Chicken Soup
    2 Cans Cream of Mushroom Soup
    4 handfuls shredded Cheddar cheese
    20 corn tortillas

    Cut onion in small pieces and sauté in one stick of melted margarine. Next Cut Tortillas in 1 inch squares. In large bowl combine tortillas, onions and chicken, set aside. In large saucepan combine soup and rotels, whisk until creamy, and heated through. Add soup mixture to chicken and tortillas and mix, now add 2 handfuls of grated cheese and mix. Pour in 2, 8 by 8 inch greased pans, top with more grated cheese to taste. Cook in 350 degree oven for no more than 30 minutes or until cheese is melted and heated through.

[Jims1dodge]

Kinda not healthy but GOOOD-
 
Take a filet of grouper

Mash together 1 stick real butter, mayo, and bread crumbs.  You want a spreadable paste.

Cover filet generously on 1 side- put in pan

Broil- we had to experiment on the shelf height so we didn't burn the topping but cooked the fish, Try 1 or 2 down and watch it

Not heart healthy, but thats what the salad is for!


For those with a wheat/glutten allergy, corn meal is a good substitute.

[Lobster]

Dijon Chicken

Boneless chicken breast
Salt and Pepper to taste
Oil (For cooking the chicken)
3 Shallots or 1 onion minced (I've chopped my onions and it was fine)
3/4 C white or red wine (I stick with a dry white wine)
1 can cream of anything soup
4 tbs mustard (not yellow!!!)
 
Season chicken breasts with salt & pepper
Heat oil over med-high
Saute chicken  3 to 5 min each side until browned. Depends on thickness.
Take out of pan
Saute onions until soft and remove
Remove excess oil
Add soup and wine
Bring to boil & reduce heat to med-low
Cook a few minutes until the thickness you like. (add water if too thick)
Stir in mustard and combine well
Return chicken and onions to pan cook a few minutes until heated and cooked through

This goes GREAT with white rice!

[Methos]

Pasta with chicken and veggies in a white wine sauce.
 
1 lb of pasta
3/4 lb chicken, sliced into thin strips
1 zucchini, sliced into bite size pieces
1 large yellow squash, sliced into bite size pieces
Olive oil
2 Tbsp butter
2 Tbsp flour
1/4 teaspoon red pepper flake
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 pint cream
1 cup white wine
salt and pepper, to taste
 
Bring large pot of water to boil to cook the pasta.
 
Place a large sauté pan over medium heat, add olive oil to coat the bottom of the pan.  Sauté chicken strips until thoroughly cooked.  Remove chicken from pan and sauté the  zucchini and squash until just tender.  Remove from pan leaving the olive oil behind.  Add 2 Tbsp butter to the oil and allow to melt completely.  Add the thyme, basil, and red pepper flakes.  Whisk in the flour completely.  Slowly add the wine and let simmer for a couple minutes to cook out the alcohol.  Add the cream and combine well.  Add salt and pepper to taste.
 
Add the chicken, zucchini, squash, and lightly drained pasta to the sauce and mix well.

[Lobster]

Layered Mac n Cheese with Ground Beef

2    cups uncooked elbow macaroni (8 oz)
1    lb lean (at least 80%) ground beef
1    teaspoon salt
1/8    teaspoon pepper
2    tablespoons butter or margarine
2    tablespoons all-purpose flour
2    cups milk
1/2    cup Progresso® chicken broth (from 32-oz carton)
3    cups shredded Cheddar cheese (12 oz)
1    cup soft bread crumbs (about 2 slices bread)
         
      
1. Heat oven to 350°F. Spray 2-quart casserole with cooking spray. Cook and drain macaroni as directed on package.
2. Meanwhile, in 10-inch skillet, cook beef, 1/2 teaspoon of the salt and the pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain if desired.
3. In 2-quart saucepan, melt butter over medium heat. Stir in flour; cook 1 minute, stirring constantly, until bubbly. Stir in milk; cook 5 to 6 minutes, stirring constantly, until mixture thickens slightly. Stir in broth and remaining 1/2 teaspoon salt. Remove from heat; stir in cheese. Fold in macaroni.
4. Spoon 1/3 of the macaroni mixture (about 1 1/3 cups) into casserole; top with half of the beef (about 1 1/2 cups). Layer with another 1/3 of the macaroni mixture, remaining beef and remaining macaroni mixture. Top with bread crumbs.
5. Bake uncovered 25 to 30 minutes or until bread crumbs are golden brown.


I'm going to add some sauteed onions into the mix and spice the beef up with some chili powder

[Kilch123]

I agree - sautee the onions in the butter before adding the milk and cheese

I'm gonna try this one! 

[Lobster]

I agree - sautee the onions in the butter before adding the milk and cheese

I'm gonna try this one! 

I didn't realize I didn't have enough shredded cheese so I had to use some slices. Next time I am going to add more cheese because I like things cheesy as opposed to creamy. I also added some chili powder to the meat but I'll probably add some to the cheese mixture instead next time. OR- maybe some chopped chilies... Just some "food for thought"!