More Recipes

Honey Mustard Bacon Chicken

4 chicken breasts
honey mustard dressing
4 strips cooked bacon
Mexican cheese blend
salt and pepper
Olive oil

Tenderize chicken and saute in olive oil. Salt and pepper to taste. Then spread with honey mustard dressing to taste while still in skillet. Place cooked bacon on top of each chicken breast. Then top with cheese. Cover and heat until cheese is melted.

Recipes

My friend Sarah was asking for some new recipes. I have actually been meaning to post some anyway. So here are a few.

7 up marinaded chicken

8 chicken breasts
2 cans sprite or 7 up
1 1/2 c. soy sauce
1/2 tsp. garlic powder
1 1/2 c. oil

Marinate over night. Grill. This makes for a large group or you can 1/4 it and do it for about 2.

Tortellini Soup

49 oz can chicken broth
Turkey ground 1 lb. seasoned to taste
1 pkg. frozen oriental veggies
4 Tbl. soy sauce
4 drops of Tabasco
1 pkg cheese tortellini (fresh or frozen)
snow peas- 1 pkg

(to save on your grocery budget you can omit the snow peas and do frozen tortellini. This makes so much soup that you can freeze half of it and do it for two meals.)

Brown turkey. Add broth and veggies. Simmer two hours. add tortellini and snow peas 1/2 hour before serving. You can add additional broccoli or other veggies when you add the broth if you desire.

Roasted Broccoli with Walnuts

This is such a quick awesome side dish! I love it.

1 head fresh broccoli. Cut off florets.
Olive oil
salt and pepper
splash of lemon juice

Sprinkle all above ingredients over broccoli making sure to coat evenly. Place in 400 degree oven for 8 minutes. Stir and let finish roasting 1-2 minutes. The broccoli should be bright green and have crispy golden brown edges. Toss with chopped walnuts and serve. (I use cashews because Jake doesn't like walnuts.)

Cream of Cauliflower Soup

1 head cauliflower -steamed
3 Tbls. margarine
1/4 c. diced onion
2 c. chicken broth
2 c. half and half
1 tsp. salt
1/4 tsp. nutmeg
1 c. grated cheddar cheese
3 Tbls. flour

Steam cauliflower. In large pot saute onion and margarine until onion is clear. Stir in flour to make roux, slowly add broth and cream. Stir and cook until thickened. Add salt and nutmeg and cauliflower. Just before serving stir in cheese.

This will have to do for now. In a few weeks I will do more. I am going out of town in a couple of days and my friend here has borrowed my favorite cookbook that has some other great new things. Hope this helps.