Friday, March 14, 2008

Chicken Fried Rice

  • 1/4 C chopped fresh mushrooms
  • 1 Tbsp canola oil
  • 1 1/2 C cold cooked long grain rice
  • 3/4 C cubed cooked chicken
  • 2 Tbsp reduced-sodium soy sauce
  • 1 egg, beaten
  • 1 green onion, sliced

1. In a large skillet or wok, stir-fry mushrooms in oil until tender. Stir in the rice, chicken and soy sauce. Cook over low heat for 10 minutes, stirring occasionally.
2. Add egg and onion; cook and stir for 1-2 minutes or until egg is set.

Robyn's notes: very easy and quick, he liked it a lot.  I made this a second time November 4, 2012.  I had to turn the heat up to get the egg to set properly, and my chicken got a bit dry, but it was still good.  The rice was especially tasty.  Although we don't have leftovers to deal with very often, this is a good way to deal with leftover rice and chicken when needed.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Thursday, March 13, 2008

Cream of Mushroom Soup

  • 1 tsp beef bouillon granules
  • 1/4 C boiling water
  • 3 C sliced fresh mushrooms
  • 1/4 C chopped onion
  • 2 Tbsp butter
  • 2 Tbsp all-purpose flour
  • 1 C milk
  • 6 oz cream cheese, cubed

1. In a small bowl, dissolve bouillon in water; set aside. In a small saucepan, saute mushrooms and onion in butter until tender. Stir in flour.
2. Gradually add milk and reserved broth. Bring to a boil over medium heat, stirring constantly; cook for 1-2 minutes or until thickened. Reduce heat; stir in cream cheese until melted and soup is heated through.

Robyn's notes: I used beef broth instead of the bouillon granules, it turned out fine. He liked this, it has strong flavor.

Wednesday, March 12, 2008

Vegetable Turkey Soup

Note: Check the Yield before making!
  • 1 pound lean ground turkey
  • 1/3 C chopped onion
  • 1/3 C chopped green pepper
  • 29 oz beef broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 C cubed potatoes
  • 3/4 C green beans
  • 1/2 C chopped carrot
  • 1/2 C water
  • 1 garlic clove, minced
  • 1 tsp Italian seasoning
  • 1/8 tsp pepper
1. Cook turkey, onion and green pepper over medium heat until meat is no longer pink, drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender.
2. Serve immediately or transfer to freezer containers. May be frozen for up to 3 months. To use frozen soup: thaw in fridge overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.

Yield: 6 servings

Robyn's notes: easy, takes about an hour total. He liked it.  We didn't ever get around to eating the rest of the leftovers, though.  I found them in the freezer much later, forgotten.  Basically the last time we tried making a large soup and storing most for future consumption.

Tuesday, March 11, 2008

Pizza Ravioli

Note: this is vegetarian only because I used meatless pepperoni.  If you don't have access to that, it won't be.
  • 16 frozen cheese ravioli, cooked and drained
  • 2 tsp butter
  • 1/4 C finely chopped sweet yellow pepper
  • 1/4 C finely chopped green pepper
  • 1/4 C finely chopped sweet onion
  • 1/2 C pizza sauce
  • 12 slices pepperoni, cut into quarters
  • 1/2 C shredded mozzarella cheese

1. Divide ravioli between two microwave safe bowls; dot with butter. Top with peppers, onion, pizza sauce, pepperoni and cheese.
2. Microwave, uncovered, on high for 2-3 minutes or until heated through.

Robyn's notes: this wasn't terribly exciting. Easy, though. I used meatless pepperoni.

** 2 Stars: Acceptable. At least one of us liked this enough for me to make it again, if I make changes

Monday, March 10, 2008

Tarragon Crusted Chicken with Garden Salad

  • 1/4 C dry bread crumbs
  • 2 Tbsp minced fresh parsley
  • 1 Tbsp minced fresh tarragon
  • 1 tsp grated lemon peel
  • 1/4 tsp lemon-pepper seasoning
  • 1/8 tsp salt
  • 1/8 tsp garlic powder
  • 2 Tbsp lemon juice
  • 1 tsp olive oil
  • 2 boneless skinless chicken breast halves

1. In a shallow bowl, combine the first seven ingredients. In another bowl, combine lemon juice and oil. Dip the chicken in lemon juice mixture, then crumb mixture.
2. In a small skillet coated with cooking spray, cook chicken over medium heat for 4-5 minutes on each side or until juices run clear.

Fresh Garden Salad
  • 1/2 small zucchini, sliced
  • 1/2 small summer squash, sliced
  • 1/2 sweet red pepper, cut into 1 inch pieces
  • 1 thin slice sweet onion, quartered
  • 1/4 cup poppy seed salad dressing
1. In a small bowl, combine the zucchini, yellow squash, red pepper and onion. Drizzle with dressing and toss to coat.

Robyn's notes: salad was fine, but the chicken just wasn't good. Very little flavor and I had to burn them to get them to cook through, even though I used thin sliced chicken breasts. He was not impressed.

* 1 Star: Not Too Good. Neither of us liked this enough for me to bother making it again without complete overhaul