Let's talk recipes!

molRN

Anyone interested in doing a little recipe exchange?  I know some of us haven't exactly felt well enough to cook but maybe we can spark some appetites if we share easy recipes that we have enjoyed!

Cheezy Rice, chicken and broccoli hotdish:

Prepare 4-6 servings of rice according to directions on pkgs in large pot.  Combine cooked rice with one can of cream of mushroom soup, cooked or steamed broccoli,  chunks of cooked chicken breast, velveta cheese (to taste), and 1/4 cup milk.  Stir together until well blended, Enjoy!

*The heat from the rice should melt the cheese, if needed, may heat on stove.  May also substitute cream of mushroom soup with cream of chicken or cream of chicken and mushroom soup.  To make prep time quicker, you may use the pre cooked chicken rather than preparing chicken breast on the stove.  If you want the hotdish to be a little more stew/soup like, add more milk.

This recipe stores easily in the fridge for up to a week.

Let's hear your recipes!

tiffanysbride

Tonight I am making this but adding grilled chicken as I am not doing it as a app.

Fettuccine Alfredo

1? cups heavy cream, preferably not ultrapasteurized
5 tablespoons unsalted butter
Salt
1 package fett or other noodle
2 ounces (1 cup) parmesan cheese, freshly grated
Ground black pepper
Pinch freshly grated nutmeg

1. Bring 4 quarters water to a rolling boil in a large pot.

2. Combine 1? cups of the cream and the butter in a saut? pan large enough to accommodate the cooked pasta. Heat over low heat until the butter is melted and the cream comes to a bare simmer. Turn off the heat and set aside.

3. When the water comes to a boil, add 1 tablespoon salt and the pasta to the boiling water and stir to separate the noodles. Cook until almost al dente. Drain the pasta and add it to the saut? pan. Add the remaining ? cup cream, the Parmesan, ? teaspoon salt, pepper to taste, and the nutmeg. Cook over very low heat until the sauce is slightly thickened, 1 to 2 minutes. Serve the fettuccine immediately in heated pasta bowls.

molRN

tiffanysbride:

Tonight I am making this but adding grilled chicken as I am not doing it as a app.

Fettuccine Alfredo

1? cups heavy cream, preferably not ultrapasteurized
5 tablespoons unsalted butter
Salt
1 package fett or other noodle
2 ounces (1 cup) parmesan cheese, freshly grated
Ground black pepper
Pinch freshly grated nutmeg

1. Bring 4 quarters water to a rolling boil in a large pot.

2. Combine 1? cups of the cream and the butter in a saut? pan large enough to accommodate the cooked pasta. Heat over low heat until the butter is melted and the cream comes to a bare simmer. Turn off the heat and set aside.

3. When the water comes to a boil, add 1 tablespoon salt and the pasta to the boiling water and stir to separate the noodles. Cook until almost al dente. Drain the pasta and add it to the saut? pan. Add the remaining ? cup cream, the Parmesan, ? teaspoon salt, pepper to taste, and the nutmeg. Cook over very low heat until the sauce is slightly thickened, 1 to 2 minutes. Serve the fettuccine immediately in heated pasta bowls.

That sounds delicious!

butterflynola

tiffanysbride:

Tonight I am making this but adding grilled chicken as I am not doing it as a app.

Fettuccine Alfredo

1? cups heavy cream, preferably not ultrapasteurized
5 tablespoons unsalted butter
Salt
1 package fett or other noodle
2 ounces (1 cup) parmesan cheese, freshly grated
Ground black pepper
Pinch freshly grated nutmeg

1. Bring 4 quarters water to a rolling boil in a large pot.

2. Combine 1? cups of the cream and the butter in a saut? pan large enough to accommodate the cooked pasta. Heat over low heat until the butter is melted and the cream comes to a bare simmer. Turn off the heat and set aside.

3. When the water comes to a boil, add 1 tablespoon salt and the pasta to the boiling water and stir to separate the noodles. Cook until almost al dente. Drain the pasta and add it to the saut? pan. Add the remaining ? cup cream, the Parmesan, ? teaspoon salt, pepper to taste, and the nutmeg. Cook over very low heat until the sauce is slightly thickened, 1 to 2 minutes. Serve the fettuccine immediately in heated pasta bowls.

This sounds so yummy! I have been thinking about fettuccine for a few days now.

Galena99

Oh I love this idea!  I will have to jump on with a recipe when I come back on later. 

tiffanysbride

molRN:

tiffanysbride:

Tonight I am making this but adding grilled chicken as I am not doing it as a app.

Fettuccine Alfredo

1? cups heavy cream, preferably not ultrapasteurized
5 tablespoons unsalted butter
Salt
1 package fett or other noodle
2 ounces (1 cup) parmesan cheese, freshly grated
Ground black pepper
Pinch freshly grated nutmeg

1. Bring 4 quarters water to a rolling boil in a large pot.

2. Combine 1? cups of the cream and the butter in a saut? pan large enough to accommodate the cooked pasta. Heat over low heat until the butter is melted and the cream comes to a bare simmer. Turn off the heat and set aside.

3. When the water comes to a boil, add 1 tablespoon salt and the pasta to the boiling water and stir to separate the noodles. Cook until almost al dente. Drain the pasta and add it to the saut? pan. Add the remaining ? cup cream, the Parmesan, ? teaspoon salt, pepper to taste, and the nutmeg. Cook over very low heat until the sauce is slightly thickened, 1 to 2 minutes. Serve the fettuccine immediately in heated pasta bowls.

That sounds delicious!

Needless to say it is not one of my more healthy meals but it does taste yummy!

DowagerCountessofNJ

Lemon Chicken

Ingredients

4 chicken cutlets
1 14 oz. can of low sodium chicken broth
2 lemons
2 tbsp olive oil
flour for dredging
4 cloves of roasted garlic, smashed into a paste (you can substitute fresh garlic, half the amount)
salt
pepper

Directions

Heat the oil in a large skillet set to medium heat. Season chicken with salt and pepper. Dredge chicken in flour until lightly coated. Saute chicken in hot oil until just cooked through (5-7 minutes for the first side; 3-5 for the other side). Remove from pan and place on a paper towel or tray for any excess oil to drain. Heat garlic in pan for 3 minutes. Add the juice from both lemons to the pans along with chicken broth. Let sauce reduce by half. While sauce is reducing, slice lemons. Once sauce is reduce add the chicken back to the pan along with the lemon slices. Cook until just warmed.

Cold Tortellini Salad

Ingredients

1.5 to 2 lbs of frozen cheese tortellini

1 orange bell pepper

5 to 6 stalks of asparagus

1/3 of a head of broccoli

5 oz of sharp provolone

5 oz of fresh mozzarella

4 oz. Italian salad dressing (I make my own with Good Seasonings)

Olive oil (optional)

Directions

Fill a large pot 2/3 of the way full with water, salt and bring to a boil. Once boiling add the frozen tortellini and cook according to directions on package (usually 3-5 minutes). Drain the tortellini. Lightly coat the tortellini with olive oil to keep them from sticking together (optional). Place in a bowl and let cool entirely. (I stuck them in the refrigerator and they were completely cool in under an hour.)

Chop 1 inch off the bottom of the asparagus and then cut in half. Steam the asparagus for approximately 5 minutes or until bright green. Let cool entirely. (Again I just stuck them in the refrigerator.)

Chop peppers and broccoli and set aside.

Slice the mozzarella and then quarter.

In a large serving bowl mix tortellini, asparagus, peppers, broccoli and mozzarella. Add salad dressing and mix until all ingredients are coated.

I cubed the sharp provolone and threw it in with the rest of the ingredients,  or you could get a potato peeler and shave the cheese. If you decide to shave the cheese save this step until you?re ready to serve.

Let the pasta and veggies with salad dressing sit in the refrigerator for at least two hours. Serve cold. We also had bread and butter with the salad.

 

 

DowagerCountessofNJ

I also like to make pizza on the grill in the summer.  I just put the dough on the a piece of aluminum foil, top with whatever I want and throw it on the grill until the crust is done and the cheese is melted...about 15 minutes.

molRN

Sgt M's Wife:

I also like to make pizza on the grill in the summer.  I just put the dough on the a piece of aluminum foil, top with whatever I want and throw it on the grill until the crust is done and the cheese is melted...about 15 minutes.

All three suggestions sound amazing!  So glad I'm having pizza tonight, otherwise I would be totally craving it without hope

madiegirl83

This is a super easy family favorite recipe.  You literally just throw it all together and heat.

 

Chicken Tortilla Soup

4 chicken breasts, cooked and chopped2 15oz cans black beans, undrained4 oz can chopped green chilies (I actually use a can of Rotel)2 15 oz cans stewed tomatoes1 cup salsa14.5 oz can tomato sauce2 cups grated cheese1 bag tortilla chipssour cream
Combine all ingredients except chips, cheese, and sour cream into a large pot and simmer on stove top about 1 hour.To serve, put a handful of chips in the bottom of each soup bowl.  Ladle soup over chips.  Top with sour cream and cheese.  So yummy!  

jess252

madiegirl83:

This is a super easy family favorite recipe.  You literally just throw it all together and heat.

 

Chicken Tortilla Soup

4 chicken breasts, cooked and chopped

2 15oz cans black beans, undrained

4 oz can chopped green chilies (I actually use a can of Rotel)

2 15 oz cans stewed tomatoes

1 cup salsa

14.5 oz can tomato sauce

2 cups grated cheese

1 bag tortilla chips

sour cream

Combine all ingredients except chips, cheese, and sour cream into a large pot and simmer on stove top about 1 hour.

To serve, put a handful of chips in the bottom of each soup bowl.  Ladle soup over chips.  Top with sour cream and cheese.  So yummy!  

 

 

MMMMM! I want to make this now.....it sounds amazing!