Wednesday, December 26, 2007

Chicken Tacos

Chicken, cooked shredded and seasoned to taste
Corn tortillas
Cheddar Cheese, shredded

Cook tortillas in hot oil, shaping into taco shells while frying. Fill tacos with chicken. Place the tacos in a pan and cover with cheddar cheese. Bake until cheese is melted.

Chicken Tortilla Soup

1/2 cup bell pepper, diced
1/2 cup yellow onion, diced
2 cans chicken broth
1 can corn (or 1 cup frozen)
Chicken breast, cooked
1-1/2 cups salsa
Cilantro, diced

Sauté bell peppers and onions in butter. Cook all ingredients together in a saucepan until hot. Serve with tortilla chips. Top with cheese and sour cream.

Pizza Bread

Frozen bread dough, thawed
Deli ham, thinly sliced
Genoa Salami, thinly sliced
Mozzarella cheese, shredded
Cheddar cheese, shredded
Olive Oil
Parmesan cheese

Roll out dough and lay ham, salami, cheeses and herbs down the center of the dough, lengthwise. Fold the bread dough into thirds to cover meat. Rub oil over the top and sprinkle with additional seasonings and Parmesan. Bake at 350-degrees for 20 minutes.

Homeade Noodles

2 Eggs
1/2 teaspoon Salt
1 cup Flour (bread flour is best)
1/4 cup Water

In a small bowl, beat eggs with salt. In a large bowl, place the flour and make a "well" in the center. Mix the eggs into the flour gradually. Add water to the dough one teaspoon at a time. Kneed until smooth and elastic, adding more flour and water if necessary. Divide the dough into thirds. Roll one part out at a time into a thin rectangle on a floured surface. Allow the dough to dry for a little while. Flour the noodle dough and fold the dough lengthwise into thirds and cut noodles into think strips with a sharp knife. Separate noddles and place on tea towels. Allow noodles to dry (mom never does). Boil to cook or freeze in an airtight container.

*To double the recipe, do not double the ingredients. For a larger batch, add an additional 3 egg yolks, 1 whole egg, 1 teaspoon salt, 2 cups flour, and 1/2 cup water.

Chicken and Noodles


Simmer chicken, onions, and celery in a heavy pan for most of the day. Season broth to taste. Pull the chicken out of the broth and pull the meat off the bone. Add vegetables into broth. Cook vegetables until almost done. Add noodles. Cook until tender. Thicken if needed. Serve over mashed potatoes.

Chicken Noodle Soup


Simmer chicken, onions, and celery in a heavy pan for most of the day. Season broth to taste. Pull the chicken out of the broth and pull the meat off the bone. Add vegetables into broth. Cook vegetables until almost done. Add noodles. Cook until tender.

Karie's Southwestern Soup

1 Green pepper (seeded and chopped)
1 Carrot, sliced
1 Onion, chopped
1 stalk Celery, chopped
3 Bouillon cubes
2 cans Mexican style Tomatoes
1 can Salsa
1 can chopped Green Chilies
2 cans Tomato sauce
6 cloves Garlic
1 can Kidney Beans (drained and rinsed)
1 can Cut Green Beans (drained and rinsed)
1 can Garbonzo Beans (drained and rinsed)
2 cups Corn, frozen

Cook green pepper, carrot, onion and celery in a microwave until tender. In a large pot, combine all the ingredients. Let simmer and serve with cheese, sour cream, and tortilla chips.


Beef Roast
1 package dry onion soup
Corn tortillas
Vegetable Oil

Place the roast in a slow cooker, sprinkle with onion soup mix. Cook overnight, until tender and falls apart easily. Shred the roast with a fork.

Soften the tortillas in hot vegetable oil. Place about 2 Tablespoons of shredded beef on the tortilla, roll tightly and secure with a toothpick. (At this point you can freeze taquitos to fry later). Fry taquitos in hot oil. Salt to taste.

*For a lower calorie taquito, soften tortillas in the microwave by wrapping in a wet paper towel. Instead of frying, spray taquitos with butter flavored spray and place seam-side down on a baking sheet. Bake in a 375-degree oven for 20 minutes or until crisp.

Coconut Shrimp

2 pounds Shrimp, large or jumbo size
1 pound coconut, shredded
3 cups Flour
4 eggs
1 can beer
2 scoops Wassail Mix (or season to taste)

Orange Marmalade
Coarse Brown Mustard

Shell, de-vein, and butterfly shrimp. Compine 1-1/2 cups flour, eggs, beer, and wassail (or seasonings). Place shrimp in the remaining 1-1/2 cup flour and then into batter. Finish battering by rolling and coating shrimp in coconut. Deep fry shrimp in 325-degree vegetable oil until golden brown (2-3 minutes).

Mix marmalade, mustard and horseradish for dip.

Son of a Blitch Shrimp

1 teaspoon Cayenne Pepper
1 teaspoon Black Pepper
1/2 teaspoon Salt
1/2 teaspoon Crushed red pepper
1/2 teaspoon Thyme
1/2 teaspoon Rosemary
1/8 teaspoon Oregano
1/2 cup unsalted Butter (24 PointsPlus)
1-1/2 teaspoons minced Garlic
1 teaspoon Worcestershire sauce
1 pound Shrimp, peeled and de-veined (8 PointsPlus)
1/2 cup Chicken broth
1/4 cup Beer (any at room temp.) (3 PointsPlus)

In an large frying pan, melt the butter. Add cayenne, black pepper, salt, red pepper, thyme, rosemary, and oregano. Add garlic and Worcestershire to the mix and heat. Add shrimp and cook for 2 minutes. Add chicken broth and cook for another 2 minutes. Pour in the beer and cook for 1 minute.

TOTAL PointsPlus=35

Roasted Orange Chicken

7 pounds Chicken
1 Orange, quartered
1 Onion, quartered
1 teaspoon Rosemary
1 teaspoon thyme
1/2 cup wine

3 Tablespoons Butter
3 Tablespoons Dijon Mustard
3 Tablespoons Honey
1 Tablespoon Marmalade
3 Tablespoons Orange Liquor

Squeeze the juice of hte orange over the chicken and stuff the orange into the chicken cavity. Salt the cavity and put onion inside. Sprinkle chicken with rosemary and thyme. Pour wine into the bottom of pan.. Roast the chicken at 400-degrees for 35-40 minutes. Blend glaze ingredients and pour over chicken. Cook for an additional 70 minutes.

Chili Meat

Pork or Beef
Tomato Sauce
Green Chilies

Cook ingredients until tender. Serve with tortillas or over rice.

Chicken Cordon Bleu

4 Whole, boneless, skinless chicken breast (halved)
8 Slices cooked ham, thinly sliced
8 Slices Swiss cheese
Garlic salt
1/2 cup Butter, melted
1 cup Cornflake crumbs

Pound out each chicken breast in a plastic bag (until about 1/8-inches thick). Sprinkly chicken with seasonings. Place a slice of ham and cheese on each piece of chicken. Roll each piece jelly roll style and secure with a toothpick. Dip each roll in melted butter then thoroughly coat in cornflake crumbs. Place rolls in a 9x13 pan. Bake, uncovered, in a 400-degree oven for approximately 40 minutes or until golden brown. Serve with Cordon Bleu sauce.

Cordon Bleu sauce
1 can Cream of chicken soup
1/2 cup Sour cream
1 teaspoon Lemon juice

In a small saucepan, mix the soup, sour cream and lemon juice. Heat on low, stirring occasionally, until hot. Server over Chicken Cordon Bleu.