Serves 4
4 pork chops
2/3 cup apricot preserves
1/4 cup teriyaki sauce (If you don't have teriyaki in the house, you can make your own with equal parts soy sauce and brown sugar)
1 teaspoon dried ginger
2 tablespoons Dijon mustard
Using a 4-5 qt crockpot, put the chops into your slow cooker. Frozen is okay. In a small bowl mix together the sauce ingredients and then pour evenly over the top of the chops. Cover and cook on low for about 6 hours, or on high for 3 to 4 hours. Your chops are done when they have reached desired tenderness.
Serve with rice and sauce spooned over the top.
Monday, February 6, 2012
Copycat Olive Garden's Chicken and Gnocchi Soup
Serves 8
1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1 can chicken broth (14 ounces)
1/2 cup celery, finely diced
2 minced garlic cloves
1 cup carrots, finely shredded
1 cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoon extra virgin oil
1/2 teaspoon thyme
1/2 teaspoon parsley
Freshly grated Parmesan cheeses i optional
1 pound potato gnocchi you can buy this in the gourmet or italian section of many supermarkets
Saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.
Cook gnocchi according to package directions.
Into the roux, add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning;, simmer until soup is heated through.
1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1 can chicken broth (14 ounces)
1/2 cup celery, finely diced
2 minced garlic cloves
1 cup carrots, finely shredded
1 cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoon extra virgin oil
1/2 teaspoon thyme
1/2 teaspoon parsley
Freshly grated Parmesan cheeses i optional
1 pound potato gnocchi you can buy this in the gourmet or italian section of many supermarkets
Saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.
Cook gnocchi according to package directions.
Into the roux, add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning;, simmer until soup is heated through.
Lombardi Chicken
Serves 4
1 lb boneless skinless chicken breast
1 1/2 tbsp all-purpose flour
1 1/2 tbsp olive oil
1 c button mushrooms
1/4 c chicken broth
1/3 c chicken broth
1 dash salt
1 dash ground black pepper
2 ounces shredded mozzarella cheese
1 ounce Stella Grated parmesan
1. Preheat oven to 375* F. Cut each chicken piece into half lengthwise. Place each piece between two pieces of plastic wrap. Pound with the flat side of a meat mallet (or rolling pin) until 1/8 inch thick. Remove plastic wrap. Coat chicken lightly with flour.
2. In a 12-inch skillet, heat 1/2 Tbsp olive oil over medium heat. Add half of the chicken; cook about 4 minutes or until browned, turning once. Transfer to a 2-quart rectangular baking dish. Repeat with another 1/2 Tbsp of oil and the remaining chicken.
3. In the same skillet, melt the butter. Add mushrooms; cook and stir until tender. Stir in Marsala, broth, salt & pepper. Boil gently, uncovered, about 5 minutes or until mixture is reduced to about ½ cup (including mushrooms). Pour mixture over chicken.
4. In a small bowl, combine mozzarella cheese, Parmesan cheese, and green onion; sprinkle over the chicken. Bake about 20 minutes or until chicken is no longer pink.
Per Serving: 256 Calories; 12g Fat (41.3% calories from fat); 33g Protein; 4g Carbohydrate; trace Dietary Fiber; 81mg Cholesterol; 450mg Sodium.
1 lb boneless skinless chicken breast
1 1/2 tbsp all-purpose flour
1 1/2 tbsp olive oil
1 c button mushrooms
1/4 c chicken broth
1/3 c chicken broth
1 dash salt
1 dash ground black pepper
2 ounces shredded mozzarella cheese
1 ounce Stella Grated parmesan
1. Preheat oven to 375* F. Cut each chicken piece into half lengthwise. Place each piece between two pieces of plastic wrap. Pound with the flat side of a meat mallet (or rolling pin) until 1/8 inch thick. Remove plastic wrap. Coat chicken lightly with flour.
2. In a 12-inch skillet, heat 1/2 Tbsp olive oil over medium heat. Add half of the chicken; cook about 4 minutes or until browned, turning once. Transfer to a 2-quart rectangular baking dish. Repeat with another 1/2 Tbsp of oil and the remaining chicken.
3. In the same skillet, melt the butter. Add mushrooms; cook and stir until tender. Stir in Marsala, broth, salt & pepper. Boil gently, uncovered, about 5 minutes or until mixture is reduced to about ½ cup (including mushrooms). Pour mixture over chicken.
4. In a small bowl, combine mozzarella cheese, Parmesan cheese, and green onion; sprinkle over the chicken. Bake about 20 minutes or until chicken is no longer pink.
Per Serving: 256 Calories; 12g Fat (41.3% calories from fat); 33g Protein; 4g Carbohydrate; trace Dietary Fiber; 81mg Cholesterol; 450mg Sodium.
Chicken w/ Fettucine
Serves 4
1 lb boneless skinless chicken breast
1 tablespoon butter
1 tablespoon italian seasoning
4 cloves minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup chicken broth
1/2 cup heavy cream
1 cup grape tomatoes, sliced in half length-wise
8 oz cooked hot fettucine
1. Flatten chicken to 1/2 inch thickness. In a skillet, brown chicken on both sides in butter and oil, remove and set aside. In the same skillet, saute onion until tender. Add basil, garlic, salt, and pepper; cook and stir for 2-3 minutes. Stir in broth, cream, parsley, and tomatoes. Return chicken to pan. Cover and simmer for 15 minutes or until chicken juices run clear.
2. Meanwhile, cook the fettucine according to package directions; drain. Arrange chicken over fettucine; top with sauce.
Per Serving (excluding pasta): 226 Calories; 11g Fat (44.6% calories from fat); 28g Protein; 3g Carbohydrate; trace Dietary Fiber; 98mg Cholesterol; 377mg Sodium.
1 lb boneless skinless chicken breast
1 tablespoon butter
1 tablespoon italian seasoning
4 cloves minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup chicken broth
1/2 cup heavy cream
1 cup grape tomatoes, sliced in half length-wise
8 oz cooked hot fettucine
1. Flatten chicken to 1/2 inch thickness. In a skillet, brown chicken on both sides in butter and oil, remove and set aside. In the same skillet, saute onion until tender. Add basil, garlic, salt, and pepper; cook and stir for 2-3 minutes. Stir in broth, cream, parsley, and tomatoes. Return chicken to pan. Cover and simmer for 15 minutes or until chicken juices run clear.
2. Meanwhile, cook the fettucine according to package directions; drain. Arrange chicken over fettucine; top with sauce.
Per Serving (excluding pasta): 226 Calories; 11g Fat (44.6% calories from fat); 28g Protein; 3g Carbohydrate; trace Dietary Fiber; 98mg Cholesterol; 377mg Sodium.
Beef Broccoli Stir Fry
Serves 4
2 1/2 Tbsp cornstarch
1/4 tsp table salt
2 tsp canola oil
1 c reduced-sodium chicken broth
5 c broccoli
1 Tbsp ginger root
2 tsp minced garlic
1/4 tsp red pepper flakes
1/4 c low-sodium soy sauce
1/2 c water
7 1/4 oz lean sirloin beef
1. On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.
Heat oil in a large nonstick wok or large deep skillet over medium-high heat. Add beef and stir-fry until lightly browned, about 4 minutes; transfer to a bowl with a slotted spoon.
2. Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan. Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.
3. In a cup, stir together soy sauce, remaining 1/2 cup broth, remaining 1/2 tablespoon cornstarch and water until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute.
Return beef and accumulated juices to pan; toss to coat. Serve. Yields about 1 1/4 cups per serving.
2 1/2 Tbsp cornstarch
1/4 tsp table salt
2 tsp canola oil
1 c reduced-sodium chicken broth
5 c broccoli
1 Tbsp ginger root
2 tsp minced garlic
1/4 tsp red pepper flakes
1/4 c low-sodium soy sauce
1/2 c water
7 1/4 oz lean sirloin beef
1. On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.
Heat oil in a large nonstick wok or large deep skillet over medium-high heat. Add beef and stir-fry until lightly browned, about 4 minutes; transfer to a bowl with a slotted spoon.
2. Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan. Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.
3. In a cup, stir together soy sauce, remaining 1/2 cup broth, remaining 1/2 tablespoon cornstarch and water until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute.
Return beef and accumulated juices to pan; toss to coat. Serve. Yields about 1 1/4 cups per serving.
Balsamic Chicken
Serves 4
2 tsp oil, divided
3 Tbsp balsamic vinegar, divided
2 tsp Dijon mustard
1 clove garlic, crushed
1 pound skinless boneless chicken breasts
2 cups mushrooms, halved
1/3 cup chicken broth
1/4 tsp thyme
1. In a medium bowl, mix 2 Tbsp of vinegar, mustard and garlic. Add chicken and turn to coat.
2. In a nonstick skillet, heat 1 tsp of oil. Add chicken and marinade; saute chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.
3. Heat remaining tsp of oil in skillet. Add mushrooms and saute for 1 minute. Add broth, thyme and remaining Tbsp of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes. Serve chicken topped with mushrooms.
Per Serving: 162 Calories; 4g Fat (23.0% calories from fat); 28g Protein; 3g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 170mg Sodium.
2 tsp oil, divided
3 Tbsp balsamic vinegar, divided
2 tsp Dijon mustard
1 clove garlic, crushed
1 pound skinless boneless chicken breasts
2 cups mushrooms, halved
1/3 cup chicken broth
1/4 tsp thyme
1. In a medium bowl, mix 2 Tbsp of vinegar, mustard and garlic. Add chicken and turn to coat.
2. In a nonstick skillet, heat 1 tsp of oil. Add chicken and marinade; saute chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.
3. Heat remaining tsp of oil in skillet. Add mushrooms and saute for 1 minute. Add broth, thyme and remaining Tbsp of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes. Serve chicken topped with mushrooms.
Per Serving: 162 Calories; 4g Fat (23.0% calories from fat); 28g Protein; 3g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 170mg Sodium.
Minestra di Vegitali w/ White Beans
Serves 8 or 4 large bowls
2 medium carrots, diced
3 stalks celery, chopped
2 medium zucchini, halved lengthwise and thinly sliced into half moons
2 cans (14.5 oz) diced tomatoes, with juice
2 cans S&W Cannelini Beans
1 can cannelini (15 oz)
1 can great northern (15 oz)
1 teaspoon salt
black pepper, to taste
1 teaspoon italian seasoning, crumbled
1/4 c fresh italian parsley, chopped,
3 cans (14 oz) chicken broth
1/3 cup orzo
parmesan cheese to taste
1. Place the carrots, celery, zucchini, tomatoes, beans, salt, pepper, herbs, and broth in the slow cooker. Wipe the outside edge of the parmesan cheese rind clean with a damp paper towel and add it to the crock, if using. Cover and cook on low for 6-8 hours.
2. When the soup is almost done, discard the parmesan rind and add the pasta. Cover and simmer on high for 15-20 minutes to cook the pasta.
3. Ladle the soup into serving bowls and serve hot, drizzled with olive oil and sprinkled with lots of grated parmesan.
Per serving (8) - Per Serving (excluding unknown items): 153 Calories; 1g Fat (8.0% calories from fat); 9g Protein; 29g Carbohydrate; 7g Dietary Fiber; 4mg Cholesterol; 1544mg Sodium.
2 medium carrots, diced
3 stalks celery, chopped
2 medium zucchini, halved lengthwise and thinly sliced into half moons
2 cans (14.5 oz) diced tomatoes, with juice
2 cans S&W Cannelini Beans
1 can cannelini (15 oz)
1 can great northern (15 oz)
1 teaspoon salt
black pepper, to taste
1 teaspoon italian seasoning, crumbled
1/4 c fresh italian parsley, chopped,
3 cans (14 oz) chicken broth
1/3 cup orzo
parmesan cheese to taste
1. Place the carrots, celery, zucchini, tomatoes, beans, salt, pepper, herbs, and broth in the slow cooker. Wipe the outside edge of the parmesan cheese rind clean with a damp paper towel and add it to the crock, if using. Cover and cook on low for 6-8 hours.
2. When the soup is almost done, discard the parmesan rind and add the pasta. Cover and simmer on high for 15-20 minutes to cook the pasta.
3. Ladle the soup into serving bowls and serve hot, drizzled with olive oil and sprinkled with lots of grated parmesan.
Per serving (8) - Per Serving (excluding unknown items): 153 Calories; 1g Fat (8.0% calories from fat); 9g Protein; 29g Carbohydrate; 7g Dietary Fiber; 4mg Cholesterol; 1544mg Sodium.
Subscribe to:
Posts (Atom)