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Recipes...Main Dish
Herb-Tomato Chicken
Chicken breasts topped with
fresh tomato slices, a creamy sauce, and seasoned
breading, this is a delicious dish to share at your
next potluck dinner.
6 boneless, skinless chicken breast halves
1/4 cup canned cream of celery soup
2 teaspoons garlic, minced
1 tablespoon dijon mustard
6 slices tomato 1/4 inch thick
1/2 cup bread crumbs
2 tablespoons dried parsley
2 teaspoons dried rosemary
1/2 teaspoon kosher salt
1 teaspoon pepper
Spray 1 9 X 13 inch baking dish with non-stick
cooking spray
Putting the dinner together:
Place the chicken breasts in the prepared baking
dish. Set aside. In a bowl, combine soup, garlic and
mustard and stir until well mixed. Spread equal
amounts of the sauce on each chicken breast. Top
with tomato slices. In a small mixing bowl, combine
salt, pepper, bread crumbs, parsley, and rosemary.
Sprinkle equal amounts of the herb mixture evenly
over the chicken and tomatoes.
FOR DINNER TONIGHT:
Pre-heat oven to 375. Bake uncovered for 40-50 mins,
until the internal temperature of the chicken is
165.
TO FREEZE:
Cover dish with plastic wrap and heavy duty aluminum
foil, label, date, and freeze for up to 3 mos. Thaw
in the refrigerator before cooking as directed
above.
Recipe provide by Dream Dinners in metropolitan
Washington area. See
www.dreamdinners.com for this month’s menu
and more information.
Citrus Shrimp
Total time: 15 minutes
1 lb. large peeled, deveined shrimp
1 TBS melted butter
1 TBS lemon juice
½ tsp lemon pepper
Preheat grill or broiler. Thread the shrimp onto
skewers. Place the butter is a small dish; melt in
the microwave. Stir the lemon juice into the melted
butter. Brush or pour the butter mixture onto the
shrimp skewers. Sprinkle lemon pepper evenly over
the shrimp. Grill or broil the skewers about 2-3
minutes per side till cooked through. Be careful not
to over cook.
For a quick spring meal, serve with steamed Jasmine
or Basmati rice, fresh pineapple, and a green salad.
Easy Crock Pot Roast
By Nancy T.
Medium size
chuck roast
One can of Cream of Mushroom or Golden Mushroom
Soup(Cream of Mushroom makes a creamier gravy)
One soup can of water
One envelope of Lipton Onion Soup Mix
Sliced carrots (optional)
Place thawed roast in the crock pot. Mix soup, water
and envelope of onion soup mix in a bowl. Pour over
roast. Add carrots if you wish. Cook on high for
four to six hours.
Ginger and Lime
Salmon
Makes: 6 Servings
Serving Size: 3 oz.
1 tbsp. sesame oil
1 tbsp. lite soy sauce
1 tbsp. grated ginger
2 tbsp. dry sherry
6 4-oz salmon fillets
1 tbsp. grated lime peel
1 tbsp. minced scallions
12 lime wedges
1. Mix together the sesame oil, soy sauce, and
sherry. Sprinkle over the salmon and let it marinate
for 15 minutes.
2. Prepare to steam. Fill the bottom of a large wok
or saucepot with 3 inches of water. Place a steamer
rack in the wok or pot. Place the fish fillets on a
heat-proof plate. Cover the wok or pot and steam the
fish for 10 minutes, until it is tender.
3. Sprinkle the fish with lime peel and scallions.
Serve with lime wedges.
Recipes from Diabetic Meals in 30 Minutes or Less!
Crock-Pot Stew
4 medium-large potatoes cut into small cubes
2 cups baby carrots cut in half (about 1/2 a
16-oz bag)
Three lbs. lean stewing beef cubed
1 1/2-oz dry onion soup mix
1/2-cup beef broth
One 10 1/2 can condensed cream of mushroom soup
OPTIONAL : Add one 4-oz can drained mushroom pieces
and stems
Mix everything together well in the crock-pot
Set to low and cook for 12 hours.
OPTIONAL: 30 minutes before finished add 1
15-oz can drained corn. To thicken gravy, stir
1-tablespoon flour into 1/4-cup water in a small
bowl then mix well into stew. Salt to flavor.
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