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Recipes I've Shared:
Leave out the ham to make it vegetarian
Recipe based on one in Healthy Magazine.co.uk
I got the idea from The Chicken and Asparagus Pasta recipe here on SP, but I had turkey and it seemed a bit bland, like a basic starter recipe. So I added a lot more veggies and the white wine for some added flavor.
Stuff I threw together - I wanted to use up some leftover roast so I added it in to get the nutritional value correct but the recipe was intended as vegetarian.
After making it I recommend serving over rice or noodles because it is a little wet, or reducing the tomato sauce/purée to half a can.
I adapted this from a recipe in Cooking Light. The original recipe called for all white flour, buttermilk, butter, and 2 tea bags and said it made 12 muffins. I only got 9, so I'm assuming their muffins were smaller. I used coconut chai tea.
If serving with pasta sometimes I cube or shred the chicken. Add more or less garlic per your taste, or other vegetables (I've made with carrots, peppers, leeks, tomatoes, etc.)
I never got the hang of making the rolls so I made it into a casserole instead. I use my crock pot but this can be made in the oven as well by cooking for about 1 hour at 350 degrees.
I copied this recipe from a mystery by Diane Mott Davidson. Her recipes are YUM!
Add salt to your taste (not included in nutritional values)
My kids love this & it is easy to customize to your taste. I used canned salsa, fresh tomatillo & dried beans but you can also used canned. I use a food processor to dice everything small.
For the rice this time I used Uncle Ben's Spanish Style Ready Rice.
The prep time does not count the time to cook rice or beans; I usually cook up a bag of beans at a time and freeze them since they take so long, this way I can just pull them out as needed.
Garnish with salsa, cheese, sour cream as desired (none are included in the nutritional values here).
Hot, not for the faint hearted!
Based on the recipe Baked Chicken with Garlic and Sun Dried Tomatoes (Chef Meg's Makeover)
I made this in my slow cooker with a mixture of vegetables I had on hand. It makes a lot of gravy, which I like; reduce the amount of broth/water if you want less gravy. I only used half the liquid as mushroom broth because I wasn't sure if I would like it; you can substitue the broth for the beef bouillon/water or eliminate the mushroom broth and use beef instead according to taste. It also has a little bit of a spice kick to it, you can reduce or eliminate either/both of the peppers if you don't like spicy.
This would probably be good served over rice or noodles as well.
For slow cookers. Prep time will vary depending on type of beans used (dried & canned). I used dried in this recipe.
I used a pre-packaged steak fajita mix from the meat counter. I also used a rice steamer which is where the cooking time came from; it may be different if you cook the rice on the stove top.
A great way to use up leftovers. The listed ingredients are what I had on hand, you can substitute whole grain pasta, low/no sodium soup, etc.
Recipes I've Rated:
- Grilled Strawberry & Cream Pita
- 3-Ingredient Beer Bread
- Slow Cooker Banana Hazelnut Torte Oatmeal
- Healthy Pumpkin Spice Latte
- Cranberry Blueberry Vinaigrette
- Sweet & Savory Rosemary-Maple Oats
- Easy Slow Cooker Lemony Garlic Chicken Breast
- Portabella Mushroom Pizza
- Crockpot Corned Beef and Cabbage
- Nancy's Tilapia (or Chicken or Veal) Piccata
- Whole Wheat Pancake and Waffle Mix
- Pumpkin Dip
- Black Bean Chicken