Romanoff Meatballs, Steak Kabobs, & Ground Beef Romanoff

Quick and Easy Entree Recipes To Build Your Meals Around

Are you one of those cooks who has a busy day followed by a busy evening yet you want to feed your family a home-cooked meal? If you need a good tasty meal in a hurry, try one of these quick and easy recipes to get you started. Steak Kebabs, Romanoff Meatballs, and Ground Beef Romanoff are great options. A quick steamed vegetable or store-bought salad can round out your meal. Want dessert? Serve ice cream with fruit or a cookie.

ROMANOFF MEATBALLS
2 tbsp butter
1 tbsp all-purpose flour
1 package (5.5-oz) of Noodles Romanoff
1 1/2 cups milk
2 dozen frozen meatballs
2 tsp parsley flakes
2 tbsp butter
In a large skillet, melt the first two tablespoons of butter. Remove skillet from the heat and blend in the flour and sauce mix from the Noodles Romanoff package. A whisk works well for this. Gradually stir in the milk and heat to boiling while stirring constantly. Boil, stirring, for 1 minute.
Add the meatballs and heat back to boiling. Reduce the heat, cover and simmer for 10 minutes. While the meatballs cook, cook the noodles according to the package directions. Stir the parsley flakes and butter into the noodles.
To serve, place the noodles on plate and top with the meatballs and sauce.

STEAK KABOBS
This steak needs to marinate overnight or all day. But it is quick to fix at meal time and the prep to marinate is also minimal.
2 lb lean sirloin, cut into cubes 1 1/2-inches
3/4 cup Italian salad dressing
3 tbsp soy sauce
1/4 tsp garlic powder
16 large mushrooms
16 cherry tomatoes
1 large green bell pepper, cut into 1-inch cubes
Trim steak; place in a shallow baking dish.
Combine Italian dressing, soy sauce, and garlic powder, stirring well. Pour over the steak; cover and refrigerate for several hours (overnight or all day) in the refrigerator.
Preheat broiler or prepare grill.
Remove meat from marinade, saving the marinade. Alternate the steak cubes,mushrooms, tomatoes, and bell pepper on skewers. Brush with the marinade and broil 4-inches from heat 5 minutes on each side, brushing a couple of times with the marinade. (Or you can grill the kabobs.)

GROUND BEEF ROMANOFF
1 lb lean ground beef
1 pkg (5.5-oz) Noodles Romanoff
1 can (10 1/2-oz) condensed cream of mushroom soup
1 tbsp instant minced onion
2 tbsp chopped pimento
In a nonstick skillet brown the ground beef until cooked through, stirring to break up; drain off excess fat. Prepare the Noodles Romanoff according to the package directions, increasing the milk to 1 cup. Stir in the ground beef, undiluted mushroom soup, minced onion, and pimento. Heat the mixture to boiling; reduce heat and simmer uncovered for 10 minutes. Yield: 4 servings

Enjoy!

About the Author Linda Wilson
A busy grandmother, I like to share my recipes for quick and easy cooking. Find them on my blog at http://grandmasquickfixrecipes.blogspot.com/ I also share my crockpot/slowcooker recipes on another blog at http://grandmasslowcookerrecipes.blogspot.com/

Article Source: http://www.articlesbase.com/main-course-articles/quick-and-easy-entree-recipes-to-build-your-meals-around-5292323.html

Sausage Casserole, Hamburger Cabbage Casserole Pie, & Chicken (or Turkey) Stuffing Casserole

Old Fashion Casserole Recipes Like Grandma Used to Make!

With today's bad economy stretching around the world, now is the time to dig out the casserole recipes! One of the best and tastiest ways to stretch today's tight food budget is to feed your family more casseroles. These recipes will take you back in time to your mom or grandmother's kitchen. Such pleasant memories for me and I hope for you, too!

SAUSAGE CASSEROLE
This is a recipe from my Southern Indiana roots.
1 lb bulk sausage
1 cup diced celery
1 small yellow onion,diced
1/2 green pepper,* diced
1 can cream of chicken soup, undiluted
1 1/2 cups milk
3/4 cup minute rice
1/2 tsp poultry seasoning
dash of salt
1 cup bread crumbs
2 tbsp oleo
Brown sausage, onion, green pepper, and celery. Stir in rice, soup, milk, and seaonings. Pour the mixture into a 9-inch square baking dish that has been lightly greased. Bake at 350 degrees for 50 minutes. Melt the oleo in skillet and add the bread crumbs tossing until they are light brown. Top the casserole and bake another 10 minutes.

HAMBURGER CABBAGE CASSEROLE PIE
This is an old recipe I got from Nebraska.
2 lbs hamburger meat
2 onions, finely chopped
4 cups shredded cabbage
salt & pepper, to taste
2 tubes refrigerated crescent rolls
1 lb shredded mozzarella cheese
Brown the hamburger meat and onion in a large skillet; drain off the fat.
Put the cabbage atop the meat and onion mixture and let steam for a few minutes. Add your salt and pepper. Using 1 tube of the rolls, spread over the bottom of a 9 x 13-inch pan. Spread the hamburger-cabbbage mixture over top of the crescent rolls. Layer the mozzarella cheese over the hamburger mixture then top with the last can of the crescent rolls.
Bake this at 350 degrees 35 to 40 minutes, covering with foil the last 10 minutes to soften the crust.

CHICKEN (OR TURKEY) STUFFING CASSEROLE
1 cup low-fat milk
1 can (10 3/4-oz) low-sodium cream of chicken soup
1 pkg (6-oz) stuffing mix of your choice
2 cups cubed or shredded cooked chicken (or turkey)
2 cups frozen broccoli florets
2 ribs celery, chopped fine
1 carrot, chopped fine
1 1/2 cups shredded Jack cheese
In a large bowl combine the milk and soup stirring with a whisk until smooth. Add the stuffing mix with the seasoning package contents, chicken, broccoli, celery, carrot and 1 cup of the cheese. Pour the mixture into a 13 x 9 x2-inch baking dish that has been sprayed with nonstick cooking spray. Place in a 375 degree oven and bake for 20 minutes or until heated through. Sprinkle the remaining half-cup of cheese over the top and continue to bake another 5 minutes or until the cheese melts.
Yield: 8 to 10 servings.
NOTE: This is also a suitable recipe for diabetics as it has almost the same number of carbs and proteins per serving.

Enjoy!

About the Author Grandma Linda
Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others on her blog at http://grandmasvintagerecipes.blogspot.com/ She also shares her diabetic recipes and information on her diabetic blog at http://diabeticenjoyingfood.blogspot.com

Article Source: http://www.articlesbase.com/main-course-articles/old-fashion-casserole-recipes-like-grandma-used-to-make-5303781.html

Puff Pastry Chicken Pot Pie & Peanut Pork Chops

Diabetics Do Have Choices - Puff Pastry Chicken Pot Pie or Peanut Pork Chops

Being diagnosed as diabetic does not have to be the end of a varied menu. You are not limited to a minimum number of dishes and can continue to enjoy yummy meals. This article contains a variety of recipes to choose from. If you enjoy poultry and 'comfort' food, the recipe for Puff Pastry Chicken Pot Pie is perfect for you. If your taste goes more to pork, you will enjoy the Peanut Pork Chops. The good thing about each of these recipes is that they are just as good for the non-diabetics and they are for diabetics.

PUFF PASTRY CHICKEN POT PIE
2 tbsp butter
1 small onion, minced
1 pkg (8-oz) fresh sliced mushroom
1/2 tsp salt
1 pkg (10-oz) frozen mixed vegetables, thawed and drained
3 cups chopped or shredded rotisserie chicken
1 can reduced-sodium cream of chicken soup
2/3 cup low-fat milk
1 tbsp lemon juice
1 sheet frozen puff pastry, thawed
Melt butter in a large skillet over medium heat. Add onion to the butter and cook, stirring occasionally, a few minutes until tender. Add the mushrooms and salt to the onions. Cook until the liquid evaporates and mushrooms are lightly browned. Add the vegetables, chicken, soup, milk, and lemon juice; stir to blend well.
Pour the mixture into a 10-inch deep dish pie plate that has been lightly sprayed with nonstick cooking spray. Place the sheet of puff pastry and trim off excess pastry. Bake at 375 degrees for 30 to 35 minutes or until the filling is bubbly and the crust is browned.
Yield: 6 servings
Note: The puff pastry makes this pot pie much better for a diabetic than a regular flour crust. The chicken and mushrooms give this dish a good amount of protein versus carbs.

PEANUT PORK CHOPS
1 cup herbed croutons
1/2 cup finely chopped peanuts
2 tbsp instant minced onion
2 tbsp snipped parsley
1 tsp crushed red chili pepper
1/3 cup butter, melted
1 tbsp water
3/4 tsp salt
8 loin pork chops, 1 1/4-inch thick cut with pockets
1 tsp salt
1/4 tsp black pepper
1 jar (10-oz) sugar-free apple jelly
2 tbsp lemon juice
In a medium bowl mix the croutons, peanuts, onion, parsley, and chili pepper. Stir together the melted butter, water, and 3/4 teaspoon salt; pour over the crouton mixture and toss to moist all.
Trim any excess fat from the pork chops; season with the 1 teaspoon salt, and the pepper. Stuff the pork chop pockets with the crouton mixture. Close the openings with skewers.
Heat the apple jelly and lemon juice just to boiling, stirring constantly.
Place the pork chops on grill 4-inches from heat on outdoor grill). Cook 1 hour or until done, turning every 15 minutes and basting with the jelly-lemon mixture during the last half of the grilling time.
Yield: 8 servings

Enjoy!

About the Author Linda Wilson
A grandmother with diabetes along with other autoimmune diseases, I enjoy sharing my recipes and information with others on my blog at http://diabeticenjoyingfood.blogspot.com/ I also share food/health information at http://grandmaskitchenmedicine.blogspot.com

Article Source: http://www.articlesbase.com/main-course-articles/diabetics-do-have-choices-puff-pastry-chicken-pot-pie-or-peanut-pork-chops-5324893.html

Kielbasa Skillet Dinner, Chicken with Broccoli and Cheese, & Tuna Spaghetti

Dinner Is Ready in Minutes With These Quick and Easy Recipes

Are you a busy cook with a busy family? I promise you really can prepare dinner in minutes with these quick and easy recipes for Kielbasa Skillet Dinner, Chicken with Broccoli and Cheese, or Tuna Spaghetti. All these recipes are so different you could use them all in the same week for 3 easy meals.

KIELBASA SKILLET DINNER
1 lb smoked kielbasa, cut into thick slices
1 can (10.5-oz) condensed French onion soup
1/4 cup water
2 cups frozen mixed vegetables
1 can (8-oz) diced tomatoes, do not drained
1/8 tsp black pepper
1 1/2 cups uncooked minute rice
fresh parsley for garnish, if desired
Lightly spray a 10-inch deep skillet with nonstick cooking spray. Over medium heat, cook the sausage until browned, stirring often. Spoon off any excess fat.
Add the undiluted onion soup, water, mixed vegetables, tomatoes, and pepper. Heat the mixture to boiling; reduce the heat to low and simmer for a couple of minutes. Stir in the rice and remove skillet from the heat. Cover and let stand for 5 minutes or until most of the liquid is absorbed. Using a fork, fluff the rice before serving. Garnish with parsley, if desired.
Yield: 4 servings

CHICKEN WITH BROCCOLI AND CHEESE
1 tbsp butter
4 skinless boneless chicken breast halves
1 can broccoli cheese soup
1/3 cup low-fat milk
1/8 tsp black pepper
2 cup small broccoli florets
In a nonstick skillet, over medium heat, brown the chicken in the butter. Brown on both sides, cooking about 10 minutes. Spoon off any excess fat. Stir in the soup, milk, and pepper. Heat mixture to boiling and add the broccoli florets. Reduce the heat to low, cover skillet and simmer for 10 to 15 minutes until the chicken is fork-tender and broccoli is tender. Stir occasionally during cooking.

TUNA SPAGHETTI
1 lb dry spaghetti
1 cup chicken broth or bouillon
3 medium carrots cut into thin strips
2 cups frozen green peas
1 tbsp minced garlic
2 cans (6-oz each) chunk light tuna
grated peel of 1 lemon
juice of 1 lemon
1/4 cup slivered red onion
Cook the spaghetti according to the package directions; drain well.
While the spaghetti cooks, place the chicken broth or bouillon, peas, carrots, and garlic in a medium saucepan and bring to a boil. Cover and simmer for 6 minutes or until the carrots strips are tender.
Place the well drained pasta into a large serving bowl or platter. Pour the vegetables and broth over the pasta. Add the tuna, lemon peel and juice; toss well. Top with the slivered red onion.

Enjoy!

About the Author Linda Wilson
You can find more of Linda's quick and easy recipes at http://grandmasquickfixrecipes.blogspot.com/
Her slowcooker/crockpot recipes are at http://grandmasslowcookerrecipes.blogspot.com

Article Source: http://www.articlesbase.com/main-course-articles/dinner-is-ready-in-minutes-with-these-quick-and-easy-recipes-5261965.html

Olive Surprise Rump Roast & Shrimp and Vegtable Kebabs

Diabetic Friendly Entrees the Whole Gang Will Enjoy - Olive Suprise Rump Roast and Shrimp Veg Kabobs

The recipes in this article are very diabetic friendly but they are not "diabetic" recipes. Anyone will enjoy this entrees. Try these delicious recipes the next time you entertain or just want to treat your family special. The Olive Surprise Rump Roast is great served cold making it a perfect "make ahead," picnic, or tailgating meat since it doesn't need to stay hot. The Shrimp and Vegetable Kabobs are great for a light meal.

OLIVE SURPRISE RUMP ROAST
Approximately 4 lb beef rump roast
1 jar (4-5 oz) pimiento-stuffed olives, drained
2 to 3 tablespoons canola oil
1 large yellow onion, thickly sliced
1 can (10 3/4-oz) condensed tomato soup
1 soup can of hot water
With the point of a sharp knife, make 4 or 5 crisscross gashes in a large circle as far in as the middle of each end of the roast. Using fingers or a spoon, open up the gashes and push 4 or 5 olives into each gash.
In a large Dutch oven, heat the canola oil over medium-high heat. Add the roast and brown completely on all sides (takes about 15 minutes), lower heat to medium if it gets too hot.
Lift meat and place onion slices under the roast. Stir the water and soup together and pour over the meat. Cover tightly and simmer on stove top or cook at 325 degrees in oven for 2 1/2 to 3 hours or until meat is tender. Cool. In fact, this is good served chilled so it makes a good picnic or tailgating meat.
Your guests will be surprised to see the olives cooked in the meat.
Note: The sugar in the soup is okay as it is balanced out by the protein in the roast.

SHRIMP AND VEGETABLE KEBABS
1 lb large peeled shrimp, peeled and deveined
1 bottle (16-oz) lowfat, sugar-free Italian salad dressing
1/3 cup low-sodium soy sauce
1 tbsp hot pepper sauce
1 tbsp lemon juice
3 small zucchini
8 small white onions, peeled
1 can (8-oz) pineapple chunks, drained
8 large fresh mushrooms
2 tomatoes, cut into wedges
Place the shrimp in a shallow dish. Combine the salad dressing, soy sauce, pepper sauce, and lemon juice in a medium bowl. Whisk together until well blended. Reserve half of the sauce; set aside. Pour the remaining sauce over the shrimp. Refrigerate and marinate for up to 2 hours.
Preheat broiler. Soak 8 wooden skewers. Cut the zucchini into 1 1/3 inch slices.
Drain the shrimp and discard the marinade.
Alternately thread the shrimp, zucchini, onions, pineapple, mushrooms, and the tomato wedges onto the presoaked skewers.
Broil the kebabs, turning several times and basting with the reserved sauce, for 6 minutes or until the shrimp turns pink. Serve immediately.

Enjoy!

About the Author Linda Wilson
A grandmother with diabetes along with other autoimmune diseases, I like to share what I've learned with others. Visit my diabetic blog at http://diabeticenjoyingfood.blogspot.com/ Also visit my other blog for my slowcooker and crockpot recipes at http://grandmasslowcookerrecipes.blogspot.com/

Article Source: http://www.articlesbase.com/main-course-articles/diabetic-friendly-entrees-the-whole-gang-will-enjoy-olive-suprise-rump-roast-and-shrimp-veg-kabobs-5249433.html

Moist Chicken Breasts, Apple and Turkey Pot Pie, & Lemony Chicken Soup

Delicious Poultry Recipes and They Are Diabetic Friendly, Too! Potpie, Soup, and Chicken Breasts

As most cooks know, chicken and turkey are easy replacements for each other in most recipes. If you happen to have one and not the other, use what you have on hand. These recipes make great family meals and they are healthy. While not listed as 'diabetic' recipes, they are very diabetic friendly so you can serve them even when diabetics are at your table. The Incredibly Moist Chicken Breasts is a 4-ingredient recipe that is ready is less than half an hour. The Apple and Turkey Potpie is a tasty comfort food. And speaking of comfort food, how about some Lemony Chicken Soup?

INCREDIBLY MOIST CHICKEN BREASTS
4 to 6 boneless skinless chicken breast halves
1 pkg (1.4-oz) French Onion Soup Mix
1 cup panko bread crumbs
1/3 cup mayonnaise
Preheat oven to 425 degrees.
But the soup mix and bread crumbs in a gallon size zip-top plastic bag. Mix together well.
Brush the chicken breasts with the mayonnaise on all sides. Place chicken in the zip-top bag, one piece at a time, and shake bag to coat well. Arrange the chicken pieces on a rack in a broiler pan. Bake at 425 degrees for 15 to 20 minutes until juices run clear and chicken is tender.

APPLE & TURKEY POTPIE
1/4 cup chopped yellow onion
1 tbsp butter
1 can (10 3/4-oz) condensed cream of chicken soup
1 can (10 3/4-oz) condensed cream of celery soup
3 cups cubed cooked turkey*
1 large Granny Smith apple, peeled & cubed
1/3 cup raisins, optional
1 tsp lemon juice
1/4 tsp ground nutmeg
Pastry for a single-crust pie
Preheat oven to 425 degrees.
In a large saucepan, melt butter over medium heat; add the onion and saute until tender. Add the soups, turkey, apple, raisins - if using, lemon juice, and nutmeg; mix together well. Spoon the mixture into an 11 x 7 x 2-inch baking dish.
On a floured surface, roll out the pastry dough to fit the baking dish. Cut slits or a design in the pastry. Place the pastry over the turkey mixture and flute the edges using the tines of a fork.
Bake the potpie at 425 degrees for about half an hour or until the crust is a golden brown and the filling is bubbly.
Yield: 6 servings
*Chicken works as well as turkey.

LEMONY CHICKEN SOUP
3 cans (13 to 14-oz each) condensed chicken broth
2 tbsp minced fresh parsley
1/2 tsp tarragon
1 tsp grated lemon peel
3 large eggs
1/3 cup lemon juice
2 cans (5-oz each) premium chunk white chicken, drained, shredded
1 cup cooked brown rice
In a medium saucepan, simmer the chicken broth with the parsley, tarragon, and lemon peel over medium heat for 15 minutes.
Meanwhile beat the eggs and lemon juice until light and frothy. Slowly beat in 1 cup of the hot broth then pour the mixture into the saucepan with remaining broth. Reduce the heat to low and add the chicken and rice. Stir constantly until the mixture thickens slightly, about 3 to 4 minutes. Do not boil the soup.
Yield: 4 servings

Enjoy!

About the Author Linda Wilson
A grandmother with diabetes along with other autoimmune diseases, I like to share what I've learned with others by writing a diabetic blog at http://diabeticenjoyingfood.blogspot.com You can also find her quick and easy recipes at http://grandmasquickfixrecipes.blogspot.com

Article Source: http://www.articlesbase.com/main-course-articles/delicious-poultry-recipes-and-they-are-diabetic-friendly-too-potpie-soup-and-chicken-breasts-5280074.html

Chinese Skillet Supper & Italian-Style Chicken Rolls

Entree Recipes That Are Also Perfect for Diabetics! Chinese Skillet, Chicken Rolls Italian Style

If you are, cook for someone who is, or you are entertaining a group that may have a diabetic in the group, try these entrees that are easy, delicious, and okay for diabetics, too. No need to worry about the meal you serve when you use these recipes: Chinese Skillet Supper or Chicken Rolls Italian Style.

CHINESE SKILLET SUPPER
2 tbsp canola oil
2 lb boneless beef, cut into approx. 1-inch cubes
1 small yellow onion, chopped
2 cups water
1 can (11-oz) mandarin orange segments, well drained
1/3 cup reduced sodium soy sauce
1/2 tsp ground ginger
2 tbsp cornstarch
1/4 cup cold water
1 small green bell pepper, cut into thin strips
1/2 lb mushrooms, sliced
2 cups diagonally sliced celery
1 can (5-oz) sliced water chestnuts, drained
In a large skillet, cook the beef and onion over medium heat until the onion is tender. Drain off any excess fat. Add the water, soy sauce, and ginger; heat to boiling. Reduce the heat, cover and simmer 1 1/2 hours until the meat is tender.
Blend the cornstarch and cold water together until smooth; stir into the meat mixture. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Stir in the bell pepper, mushrooms, celery, and water chestnuts. Cover and cook over low heat 5 to 7 minutes. Just before serving, fold in the orange segments.
Yield: 6 servings.

CHICKEN ROLLS ITALIAN-STYLE
4 (1 to 1 1/2-lbs) skinless, boneless chicken breast
4 thin squares of mozzarella cheese
4 thin squares of prosciutto (Italian ham)
1 tsp paprika
6 tbsp fine dry bread crumbs
2 tbsp grated Parmesan cheese
1/4 tsp garlic salt
1/2 tsp dried oregano
1/2 tsp dried basil
3 tbsp melted butter
Pound each piece of chicken breast to 1/4-inch thickness.
Preheat oven to 350 degrees.
For each chicken roll, layer a square of mozzarella cheese then prosciutto atop each chicken breast. Roll tight to enclose the filling and secure with toothpicks or kitchen string.
In a shallow dish, mix together the paprika, bread crumbs, Parmesan cheese, garlic salt, oregano, and basil to thoroughly combine. Dip the chicken rolls in the melted butter then roll in the crumb mixture to coat all sides.
Place the chicken rolls, seam side down, in a baking dish that has the bottom very lightly sprayed with nonstick cooking spray. Bake at 350 degrees for 25 minutes or until the rolls are golden brown and the chicken juices run clear.

Enjoy!

About the Author Linda Wilson
For more of Linda's diabetic recipes and information visit her blog at http://diabeticenjoyingfood.blogspot.com/ She also shares quick and easy recipes at http://grandmasquickfixrecipes.blogspot.com

Article Source: http://www.articlesbase.com/main-course-articles/entree-recipes-that-are-also-perfect-for-diabetics-chinese-skillet-chicken-rolls-italian-style-5215191.html

"Devilishly Warm" Chicken Breasts & Citrus Chicken with Almonds

Delicious Chicken Recipes for Diabetics and Others

These Chicken Recipes are perfect for diabetics but they are not "diabetic recipes;" they are tasty for everyone. Add these chicken recipes to your family's menus. Devilishly Warm Chicken might be too spicy for the kiddos so adjust seasonings to suit your family. Almonds are a heart healthy food so be sure to try the Citrus Chicken With Almonds!

DEVILISHLY WARM CHICKEN BREASTS
3/4 cup chili sauce
3 tbsp prepared mustard
2 tbsp butter, softened
2 tbsp Worcestershire sauce
1/2 tsp salt
1 tsp minced garlic
1/4 tsp hot pepper sauce
4 chicken breasts (approx 6-oz each)
1/2 cup water
Preheat broiler.
In a small bowl combine the chili sauce, mustard, and butter. When combined add the Worcestershire sauce, salt, garlic, and hot pepper sauce; mix together well.
Arrange chicken in a single layer in a baking pan or dish. Using half the liquid mixture, baste chicken breasts all over. Broil chicken, 4-inches from the heat for 3 minutes on each side.
Set oven heat to 350 degrees. Brush chicken with remaining liquid. Pour water over all. Cover the pan with aluminum foil and bake until the chicken is cooked through, about 45 minutes. Remove to a serving platter and drizzle with the pan drippings.
Note: If using boneless chicken you will probably need to adjust baking time.

CITRUS CHICKEN WITH ALMONDS
Note: Almonds are a heart-healthy food and should be in everyone's diet.
4 (1 lb total) boneless skinless chicken breasts
3 tbsp fresh orange juice
2 tbsp fresh lemon juice
1/2 cup chicken broth
3 tbsp Splenda granulated
1 1/2 tsp cornstarch
1 tbsp butter
1 tbsp chopped chives
1 tbsp chopped fresh parsley
1/4 cup raw sliced almonds, toasted
Preheat the oven to 425 degrees.
Place the chicken breasts on an ungreased baking sheet. Using 1 tablespoon of the orange juice, brush the chicken breasts. Place in the oven and bake at 425 degrees for 15 to 20 minutes or until cooked through.
In a small saucepan, combine the remaining orange juice, lemon juice and chicken broth.
In a small bowl, combine the Splenda and cornstarch; stir into the broth and juice mixture. Heat over medium heat until mixture starts to boil. Reduce heat to low and simmer for 8 to 10 minutes until slightly thickened. Remove pan from the heat; whisk in the butter. Stir in the chives and parsley.
To serve, place the baked chicken on serving platter. Pour the sauce over the chicken and sprinkle the toasted almonds over all.

Enjoy!

About the Author Linda Wilson
A grandmother with diabetes along with other autoimmune diseases, Linda has a diabetic blog where she shares recipes and information regarding the disease. http://diabeticenjoyingfood.blogspot.com/ She shares quick and easy recipes at http://grandmasquickfixrecipes.blogspot.com

Article Source: http://www.articlesbase.com/main-course-articles/delicious-chicken-recipes-for-diabetics-and-others-5195191.html

Chicken Broccoli Divan & Chicken Cacciatore

Quick and Easy Chicken Entrees For Busy Cooks! Cacciatore and Broccoli Divan

Chicken seems to be one of the most popular entees in America. It is simple to prepare, low in fat, and loved by the adults as well as the children. For all you busy cooks out there, here are some tasty chicken recipes to please the whole family. Quick and Easy Chicken-Broccoli Divan only bakes around 20 minutes. To speed up this recipe, you can use a deli purchased roasted chicken or even thick sliced chicken breast from the deli. You can take the roasted chicken home and pull the meat from the bone or the thick sliced chicken can quickly be cubed. Serve the Easy Chicken Cacciatore with a green salad for a quick, healthy meal.

QUICK AND EASY CHICKEN-BROCCOLI DIVAN
2 pkgs (10-oz each) frozen broccoli spears*, cooked and drained
3 cups cubed or shredded cooked chicken**
1 can cream of chicken soup, undiluted
1 can cream of broccoli soup, undiluted
2/3 cup milk
1 cup shredded Cheddar cheese
4 tbsp fine dry bread crumbs
2 tbsp butter, melted
Preheat oven to 450 degrees.
Spray a baking dish with nonstick cooking spray.
Arrange the broccoli spears over the bottom of the baking dish. Top the broccoli with the chicken.
In a bowl, combine the cream of chicken soup and the cream of broccoli soup; stir in the milk until mixture is well combined. Pour the soup mixture over the chicken and sprinkle the cheese over all.
In a cup combine the bread crumbs and butter. Sprinkle buttered crumbs over the cheese. Place dish in oven and bake at 450 degrees about 20 minutes or until hot and bubbly.
Yield: 8 servings

EASY CHICKEN CACCIATORE *
4 to 6 skinless boneless chicken breasts
1 tsp extra-virgin olive oil
1/2 tsp fresh ground black pepper
1/2 tsp salt
1/2 cup chopped onion
1 garlic cloves, pressed
1 tsp basil
1/2 tsp oregano
3 large tomatoes, chopped
1/2 cup wine vinegar
1/2 lb uncooked whole-wheat spaghetti
Season chicken breasts with the pepper and salt. Spray a large nonstick skillet with nonstick cooking olive oil spray and brown chicken on both sides.
In another skillet, saute the onion and garlic in the olive oil for 4 to 5 minutes. Add the tomatoes, oregano, basil, and wine vinegar and bring to a boil. Cook mixture for about 10 minutes until the sauce thickens.
Add the chicken to the sauce and cook for another 15 minutes or until the chicken is cooked through.
Meanwhile, cook the pasta according to the package directions.
Serve the chicken and sauce over the hot pasta.
*Diabetic Friendly Recipe

Enjoy!

About the Author Linda Wilson
For more of Linda's quick and easy recipes visit her blog at http://grandmasquickfixrecipes.blogspot.com/ She offers slowcooker and crockpot recipes on another blog at http://grandmasslowcookerrecipes.blogspot.com

Article Source: http://www.articlesbase.com/main-course-articles/quick-and-easy-chicken-entrees-for-busy-cooks-cacciatore-and-broccoli-divan-5201529.html

Clow Cooker Short Ribs & Venison Steak with lemon

Are You a Busy Cook Looking For Easy Meals? Try Venison Steaks with Lemon or Slow Cooker Short Ribs

One of the things most of today's cooks have in common is a busy schedule. Yet these busy cooks want very much to feed their families good healthy meals. If this sounds familiar to you, these recipes will help you prepare special meals for your family! I am sure you are wondering why I have listed a recipe that cooks for 9 hours with quick meals. I am listing this as a quick recipe even though it cooks for 9 hours in a slow cooker because it only takes minutes to assemble so the preparation is quick and the meal it is ready when you get home.

SLOW COOKER SHORT RIBS
2/3 cup flour
1 1/2 tsp salt
1/2 tsp black pepper
4 to 4 1/2 lbs boneless beef short ribs
1/4 cup butter
1 large yellow onion, diced
1 1/2 cups beef broth
3/4 cup cider vinegar
3/4 cup packed brown sugar
1/2 cup chili sauce
1/3 cup catsup
1/3 cup Worcestershire sauce
5 garlic cloves, minced
1 1/2 tsp chili powder
In a 1-gallon size zip-top plastic bag, combine the flour, salt, and pepper; add ribs in batches and shake to coat well.
In a large skillet, brown the ribs in the butter then transfer to a 5-quart slow cooker or crockpot. In the same skillet, combine the remaining ingredients. Cook, stirring, until mixture comes to a boil. Pour the mixture over the ribs.
Cover the ribs and cook on low heat for 9 hours or until the meat is tender.
Yield: about 12 servings.

VENISON STEAK WITH LEMON
4 slices bacon
1/2 large yellow onion, chopped
1 tbsp sugar
10 venison steak cutlets, 1-inch thick cut from backstrap
Lemon pepper seasoning
1 lemon, juiced
In a large cast iron skillet, fry the bacon. Remove bacon from the pan, drain on paper towels and crumble. Remove all except 2 tablespoons of the baking drippings from the skillet. Reserve the discarded drippings.
Add the onion to the skillet, sprinkle the sugar over onion and cook until tender. Remove the onion from skillet and then return the discarded drippings to skillet. Place the steak cutlets in the skillet, drizzle each with the lemon juice and season with the lemon pepper seasoning. Cook cutlets quickly; meat is best if left slightly pink in center. Add the bacon and onion to the cutlets and reheat before serving.

Enjoy!

About the Author Linda Wilson
For more of Linda's easy recipes visit her blog at http://grandmasquickfixrecipes.blogspot.com/ For more of her slowcooker or crockpot recipes visit her at http://grandmasslowcookerrecipes.blogspot.com

Article Source: http://www.articlesbase.com/main-course-articles/are-you-a-busy-cook-looking-for-easy-meals-try-venison-steaks-with-lemon-or-slow-cooker-short-ribs-5205615.html

Old Fashion Casseroles: Corn-Beef, Baked Ham and Beans, &Seven Layer Casserole

Old Fashion Casserole Recipes for Down Home Goodness!

Bring some old-fashion down home goodness to your family's dinner table with these casserole recipes. They are easy, economical, and make delicious family meals. The first recipe in this article are for Old Fashion Corn and Beef Casserole which contains two family favorites, corn and ground beef. The second recipe goes in a completely different way with Baked Ham and Beans. The third recipe goes back to corn and ground beef but adds rice this time.

OLD FASHION CORN-BEEF DINNER
2 green bell peppers, chopped
1 onion, chopped
2 tablespoons shortening
1 pound ground beef
salt and pepper to taste
2 eggs
2 cups corn, whole kernel
4 ripe tomatoes, sliced
1/2 cup dry bread crumbs
butter
Saute the onion and bell pepper in the shortening for about 3 minutes. Add the ground meat, salt, and pepper and brown meat lightly. Remove from heat; stir in eggs and mix well. Butter a baking dish. Put 1 cup of the corn in the bottom of the buttered dish. Add half the meat mixture and top with half the tomato slices. Repeat layers using the other half of the ingredients. Top with the bread crumbs and dot with thin pats of butter. Bake at 350 degrees for about 45 minutes until lightly browned and heated through.

BAKED HAM 'N BEANS
This is a recipe my mother got from a Hunt's Tomato Sauce advertisement when I was a child.
1/2 cup chopped onions
1 1/2 Tablesp. Wesson, pure vegetable oil
1/2 lb cooked and cubed ham
1 lb 14-oz can Pork and Beans
1 8-oz can Hunt' Tomato Sauce
1 Tablesp. Worcestershire sauce
1 teasp. prepared mustard
2 Tablesp. brown sugar
Saute onions and meat in Wesson oil until onions are golden. Mix in remaining ingredients. Pour into a baking dish and bake at 350 degrees, uncovered, for 30 to 45 minutes. Serves 4.

SEVEN LAYER CASSEROLE
1 cup rice, uncooked
1 cup corn, whole kernel
2 small cans tomato sauce
3/4 cup water (or liquid from the canned corn)
1/2 cup chopped onion
1/2 cup chopped green pepper*
1 lb ground beef
salt and pepper to your liking
4 strips bacon
Place the rice then the corn in layers in a greased 2-quart casserole dish. Pour one can of the tomato sauce over the corn with 1/2 cup of the water. Layer the onion then the green pepper, uncooked beef and seasonings. Add the second can of tomato sauce with the remaining 1/4 cup of water. Cut the bacon strips in half and lay over the top. Cover the casserole dish and place in the oven. Bake at 350 degrees for one hour. Uncover and bake 30 minutes more.
*This is a bell pepper.

Enjoy!

About the Author Grandma Linda
Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others on her blog at http://grandmasvintagerecipes.blogspot.com/ She also shares quick and easy recipes at http://grandmasquickfixrecipes.blogspot.com

Article Source: http://www.articlesbase.com/main-course-articles/old-fashion-casserole-recipes-for-down-home-goodnes-5211459.html

Picnic Potato Chip Chicken, Chicken Pie, & Butter Grilled Chicken Breasts

More of Grandma Linda's Chicken Recipes: Casserole, Pie, or Grilled Options

I know, I know. Yes, for someone who hates chicken, I sure do share a lot of chicken recipes! But chicken is a favorite among my children and grandchildren and you know grandmas aim is to please those grandchildren! Today I am sharing some of their favorites; Picnic Potato Chip Chicken, Chicken Pie, and Butter Grilled Chicken Breasts.

PICNIC POTATO CHIP CHICKEN
1 large frying chicken, cut-up
2 sticks butter or margarine
1 large package potato chips
Melt butter in a shallow dish. Crush the potato chips into fine crumbs. Dip each piece of chicken into the melted butter then roll in the potato chip crumbs. Place on a cookie sheet and bake in a 350 degree preheated oven for one hour and twenty minutes. Bake uncovered.
Note: Since most of my grandchildren only like the white meat, I have updated this recipe over the years and now I use the skinless boneless chicken breasts and cut the baking time back considerably. This recipe keeps the chicken moist and bake only until the chicken juices run clear when pierced with a fork.

CHICKEN PIE
This recipe is one my mother got from a can of Hunt's Tomato Sauce when I was a child in the 1950s. It quickly became a family favorite (for everyone except me!). Canned biscuits were really coming in to popularity at that time also.
1 1-lb can chicken in gravy OR 1 10-oz can chicken a la king
1 8-oz can Hunt's Tomato Sauce
2 tablesp. instant minced onion
1/2 teasp. rosemary, crushed
1 8-oz can peas, drained
1 3-oz can mushrooms, drained
1 5-oz can boned chicken, diced
1 pkg. refrigerated biscuits
Mix together all ingredients except biscuits. Heat and pour into 1 1/2 quart casserole. cut biscuits in half and arrange on top of chicken mixture. Bake at 425 degrees for 20 minutes. 4 to 5 servings.
Note: At the bottom of the recipe is the following notation: "Hunt's Tomato Sauce is so easy to use! Just cook it into stews, soups, spaghetti, rice, meat loaf, eggs, fish, vegetables, gravies. Perfect for leftovers."

BUTTER GRILLED CHICKEN BREASTS
1/2 cup butter
1/4 cup finely chopped green onions
1 tsp salt
1/8 tsp pepper
1/4 cup lemon juice
4 chicken breasts (about 3 lb), halved
Melt butter in saucepan. Add green onions, salt, and pepper; cook gently for about 3 minutes. Remove onions from heat and add the lemon juice. Place chicken in a bowl and cover with the sauce. Let stand, stirring occasionally while charcoal is heating up. When the coals are white-hot, brush the grill with fat and arrange 6-inches from the coals. Place chicken breast halves on grill, skin side up, and brush with the remaining sauce. Grill about 30 to 50 minutes, turning every 10 minutes until chicken is thoroughly done; after each turn, brush with remaining sauce. Makes 6 servings.

Enjoy!

About the Author Grandma Linda
A grandmother with diabetes along with other autoimmune diseases. I like to share what I've learned with others through my blog at http://diabeticenjoyingfood.blogspot.com/ I also share my many old fashion recipes from my vintage collection at http://grandmasvintagerecipes.blogspot.com

Article Source: http://www.articlesbase.com/main-course-articles/more-of-grandma-lindas-chicken-recipes-casserole-pie-or-grilled-options-5144807.html

Casseroles: Ground Beef/Corn/Noodle, Spam and Macaroni, & Mixed Dish

Old Fashion Casseroles That Are No Doubt Unique

There is just something comforting about sitting down to an old-fashion meal featuring a casserole. And these casseroles are always economical ways to feed a family. They also travel well for pitch-ins, church socials, reunions, etc. The recipes in this article include a Ground Beef, Corn, Noodle Casserole which has very little instruction, a common practice in these old recipes. Or how about that famous "canned" meat - Spam? Sound good? Then try this Spam and Macaroni Casserole. The prize for the Most Unique title goes to (drum roll, please), Mixed Dish Casserole!

GROUND BEEF, CORN, NOODLE CASSEROLE
Gotta love these old fashion recipe instructions! Personally, I like the noodles par boiled before putting them in the casserole.
1 package (small) uncooked noodles
1 grated onion, browned
1 pound hamburger, browned
1 can tomato soup
1 can cream style corn
Cheddar cheese, to taste, grated
1 can ripe olives, sliced
Place ingredients in a baking dish. Bake at 325 degrees until heated through.

SPAM AND MACARONI CASSEROLE
1 package (7-oz) uncooked elbow macaroni
1 can cream of celery soup, undiluted
1 cup milk
1 cup grated Cheddar cheese
1 can (12-oz) Spam or other canned luncheon meat, cubed
1/4 cup chopped green bell pepper
Prepare the macaroni according to package directions; drain well. Combine the cream of celery soup, milk, and cheese in a saucepan. Cook the mixture, stirring constantly, until the cheese is melted. Add the drained macaroni, bell pepper, and cubed meat to the mixture. Stir well to combine. Pour into a 1 1/2-quart casserole dish or baking pan that has been buttered. Bakes at 325 degrees for 30 minutes.

MIXED DISH CASSEROLE
Now how is that for a name? During and coming off the great depression, many cooks had learned to just use up what they had on hand and when asked to share their recipe, they didn't know what to call it. So they just came up with whatever they could think of, thus some of these creative or not so creative names!
1 lb of hamburger meat or sausage or a combination of both
1/4 of an onion, chopped
1/2 pkg (about 4-oz) noodles, cooked
1 can creamed corn
1 can chicken rice soup
crushed cracker crumbs
Brown the meat and onion. Combine the browned meat with the other ingredients but not the cracker crumbs. Place in a greased casserole dish. Sprinkle with the cracker crumbs and bake for an hour at 325 degrees.

Enjoy!

About the Author Linda Wilson
You will find more of Linda's old fashion recipes from her collection at http://grandmasvintagerecipes.blogspot.com/ She also has a blog dedicated to crockpot and slowcooker recipes at http://grandmasslowcookerrecipes.blogspot.com

Article Source: http://www.articlesbase.com/main-course-articles/old-fashion-casseroles-that-are-no-doubt-unique-5160956.html

Lemon and Herb Chicken Breasts & Lemon Sirloin

Recipes For Adding Flavor to Meals With Citrus and These Recipes Are Great for Diabetics, Too!

Foods for diabetics does not have to be bland and yucky! Try these recipes and see how much flavor and zing citrus can add to the entree of your meal. These recipes aren't "diabetic" recipes, they are ideal for anyone. They are especially ideal for serving a group as you don't have to worry about the food being okay for any diabetics in the group.

LEMON AND HERB CHICKEN BREASTS
4 (approx 1 lb total) boneless skinless chicken breast halves
1 egg, beaten
all purpose flour for coating chicken
3 tablespoons butter
1 envelope (from a 2 envelope box) Golden Herb with Lemon Soup Mix
1 cup water
4 lemon slices
Hot cooked brown rice or whole-wheat noodles
Dip the chicken pieces in the egg then coat in flour.
Melt the butter in a 12-inch skillet over medium-high heat. Add the chicken breasts and brown in the butter.
Mix the soup mix with the water and add to the skillet with the chicken. Place a lemon slice on each chicken breast. Bring to a boil and simmer for 10 to 15 minutes or until the chicken in thoroughly cooked.
Serve chicken and sauce over the hot rice or noodles.
Yield: 4 servings

LEMON SIRLOIN
1 (2 to 2 1/2-lb) sirloin steak cut 1 1/2-inches thick
2 green onions, sliced including tops
1 tsp finely shredded lemon peel
2/3 cup fresh lemon juice
1/3 cup canola or olive oil
1 tbsp Worcestershire sauce
1 tablespoon yellow mustard
1/2 tsp salt
1/4 tsp pepper
Trim excess fat from the steak. Place steak in large zip-type plastic bag that you sit in a shallow bowl.
To make the marinade: Combine the green onions, lemon peel and juice, oil, Worcestershire sauce, mustard, salt and pepper, stirring with a wire whisk. Pour the marinade into the bag. Close the bag and gently rotate around to coat the entire steak. Marinate in the refrigerator for at least 2 hours up to 8 hours; turn the bag occasionally.
Remove the meat from the marinade and pat dry. Grill over medium coals (or on inside grill) turning only once during cooking. It takes about 18 to 22 minutes for medium rare; adjust your time accordingly. Brush occasionally with the marinade but not within the last 5 minutes of cooking time.
To serve, cut into thin slices slicing against the grain.
Yield: Approximately 8 servings.

Enjoy!

About the Author Linda Wilson
A grandmother with diabetes along with other autoimmune diseases, I use my blog at http://diabeticenjoyingfood.blogspot.com/ to share what I have learned with others. I also share my large collection of old fashion recipes at http://grandmasvintagerecipes.blogspot.com/

Article Source: http://www.articlesbase.com/main-course-articles/recipes-for-adding-flavor-to-meals-with-citrus-and-these-recipes-are-great-for-diabetics-too-5160669.html

Chicken Stroganoff, Creamy Tuna Rice, & Beef Round Steak and Veggie Stir-Fry

Easy Main Dish Recipes for Family Meals: Chicken Stroganoff, Creamy Tuna, and Beef Veggie Stir-Fry

For all the busy cooks out there who want to serve their family good meals that do not require a lot of time or expense, the recipes in this article are for you. All of these recipes are ready in minutes and are sure to be family-pleasers! Add a salad or steamed vegetable, bread if you so desire and your family will have a meal you can feel good about. And these recipes cover chicken, tuna, and beef to please a variety of tastes. The Chicken Stroganoff served over noodles is something to please all generations. If you prefer Tuna, there is a recipe for a Creamy Tuna Rice. For those who prefer beef, there is a recipe for a Beef and Veggie Stir-Fry.

EASY CHICKEN STROGANOFF
1 cup cubed chicken
1 can cream of mushroom soup, undiluted
1 can cream of chicken soup, undiluted
1 soup can of water
approximately 6 handfuls dry noodles, cooked according to pkg directions
1 pint sour cream
Spray a large nonstick skillet with nonstick cooking spray and brown the chicken on all sides, cooking through.
Add the cream of mushroom soup, cream of chicken soup, and water; lower heat and simmer while the noodles cook.
Drain the noodles well; stir into the chicken and soup mixture. Add the sour cream and toss to coat chicken and noodles.

CREAMY TUNA RICE
1 cup water
1/2 cup milk
1/2 tsp dill weed (optional)
1/4 tsp salt
6 slices American cheese
1 1/2 cups instant long-grain rice, uncooked
1 large can (9 to 12-oz) tuna, drained
2 tbsp chopped parsley, optional
In a medium saucepan bring the water, milk, dill, and salt to a boil over medium heat. Add the cheese, cooking and stirring until the cheese is melted.
Stir in the rice, tuna, and parsley. Cover and remove from the heat. Let stand for 5 minutes until the liquid is absorbed. Stir before serving.

BEEF ROUND STEAK AND VEGGIE STIR-FRY
2 tbsp canola oil
1/2 cup chopped yellow onion
2 tsp minced garlic
1 lb top round steak, remove fat and meat cubed
8-oz fresh mushrooms, sliced
1 pkg (10-oz) frozen french-style green beans, thawed
1/4 cup lite soy sauce
black pepper to taste
In a large skillet, heat the oil over medium-high temperature. Add the onion and garlic; cook 3 minutes, stirring often so garlic doesn't burn. Add the steak and mushrooms; cook, stirring often until the meat is browned - about 3 to 4 minutes. Add the green beans, soy sauce, and pepper. Heat through.

Enjoy!

About the Author Linda Wilson
Linda offers more of her quick and easy recipes on her blog at http://grandmasquickfixrecipes.blogspot.com/ You can find her slowcooker and crockpot recipes at http://grandmasslowcookerrecipes.blogspot.com/

Article Source: http://www.articlesbase.com/main-course-articles/easy-main-dish-recipes-for-family-meals-chicken-stroganoff-creamy-tuna-and-beef-veggie-stir-fry-5171386.html

Italian Turkey Cutlets, Apricot Grilled Ham Steak, & Tangy Grilled Sirloin

Quick and Easy Meat Recipes for Delicious Meals: Turkey Cutlets, Ham Steak, Tangy Grilled Sirloin

Do you have family members that think the meal is not complete without meat, fish, poultry? Are you looking for new or different ways to prepare the entrees for your meals? This article is for you. Choose from Italian Turkey Cutlets, ready in 30 minutes or less, Grilled Ham Steak which takes only a few miutes, or Tangy Grilled Sirloin, again less than 30 minutes from start to finish.

ITALIAN TURKEY CUTLETS
1 egg, lightly beaten
2 tsp canola oil
1/2 cup panko bread crumbs*
3/4 tsp Italian seasoning
1/4 tsp garlic powder
2 tbsp grated Parmesan cheese
1 lb turkey breast cutlets**
Nonstick cooking spray
1/2 cup marinara or other spaghetti sauce
Preheat oven to 350 degrees.
Spray a large baking sheet that has sides with the nonstick cooking spray; set aside.
Combine the egg and oil in a pie plate or shallow bowl; stirring well to blend.
In another small shallow dish or pie plate combine the bread crumbs with the Italian seasoning, garlic powder, and Parmesan cheese. Dip the turkey cutlets into the egg mixture then dredge through the bread crumbs to coat.
Place cutlets on the prepared baking sheet. Lightly coat cutlets with the cooking spray. Bake at 350 degrees for 20 to 25 minutes or until juices run clear and cutlets are lightly browned.
Meanwhile, heat the marinara sauce just until warm. Spoon sauce over cutlets before serving.
*Or other dry fine bread crumbs.
**Chicken may be substituted.

TANGY GRILLED SIRLOIN
1 boneless sirloin steak, 1-inch thick
2 tbsp Worcestershire sauce
3/4 cup catsup
1 medium yellow onion, chopped fine
1/4 cup water
1/4 cup butter
1 tbsp vinegar
1 tsp lemon pepper
1 tsp dry mustard
1/4 tsp cayenne
couple drops hot pepper sauce, optional
In a small saucepan combine the Worcestershire sauce, catsup, onion, water, butter, vinegar, lemon pepper, dry mustard, cayenne, and hot pepper sauce, if using. Bring the mixture to a boil, lower heat to simmer and cook for 10 minutes.
Place the steak over medium hot coals on outside grill or hot inside grill. Grill steak until done to suit taste, usually about 15 to 20 minutes. Turn steak only once while cooking. Brush the cooked side frequently with sauce while second side cooks. Remove from heat and allow steak to rest for a couple of minutes.
To serve, slice steak into thin slices and serve with the remaining sauce.

APRICOT GRILLED HAM STEAK
1 (1-lb) ham steak
1/4 cup apricot spreadable fruit
2 tsp Dijon mustard
2 tsp cider vinegar
Combine the apricot spreadable fruit, Dijon mustard, and the cider vinegar together in a small bowl. Grill the ham steak over hot heat while brushing with the sauce occasionally. Grill until browned on both sides, about 10 minutes.
Yield: 4 serving
Per serving: 238 calories, 2 g carbs, 24 g protein making this a diabetic-friendly recipe.

Enjoy!

About the Author Linda WilsonLinda shares more quick and easy recipes at http://grandmasquickfixrecipes.blogspot.com/ She also shares her slowcooker/crockpot recipes at http://grandmasslowcookerrecipes.blogspot.com/

Article Source: http://www.articlesbase.com/main-course-articles/quick-and-easy-meat-recipes-for-delicious-meals-turkey-cutlets-ham-steak-tangy-grilled-sirloin-5042451.html

2 Corned Beef and Cabbage Recipes

Luck O' The Irish Corned Beef Dinner

We could all use a little luck now days! So why not make this Luck O' the Irish Corned Beef Dinner for your family? This meal is so easy that even beginning cooks can pull it off very successfully. The corned beef brisket, potatoes, carrots, onion and cabbage wedges all cook in the same pot for ultimate flavor. With this one dish you have your meat and vegetables all-in-one. Add some steamed and seasoned green beans or a lettuce salad, a crusty bread--Irish Soda Bread is a good choice--and you have a tasty, nutritious meal.

CORNED BEEF DINNER
1 (3 to 4 lb) corned beef brisket
approx 7 cups water
1/2 cup chopped onion
2 cloves garlic
2 bay leaves
6 med potatoes, peeled
6 carrots
6 cabbage wedges
1 tsp prepared mustard
3 tbsp Splenda Brown Sugar Blend
dash of ground cloves
Place corned beef brisket in a Dutch oven and add enough water to cover. Add onion, garlic, and bay leaves. Cover and bring to a boil. Reduce heat and simmer 3 to 4 hours or until tender. Remove the meat from the Dutch oven and add the potatoes and carrots to the pot. Cover and bring to boiling; cook 5 minutes. Add the cabbage wedges to the potatoes and carrots then cook another 25 minutes or until the vegetables are tender. Meanwhile, place meat, fat side up, in a shallow baking pan. Spread the mustard over the top of the meat; sprinkle with a mixture of the Splenda blend and cloves. Bake in a 350 degree oven for 15 minutes. Serve the meat with the vegetables. Spoon the cooking liquid over the meat and vegetables, if desired.
Serves 6 to 8.

Enjoy!

About the Author Linda Wilson
For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.blogspot.com/

Article Source: http://www.articlesbase.com/main-course-articles/luck-o-the-irish-corned-beef-dinner-809032.html

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Irish-American Corned Beef And Cabbage Recipe

1/4 cup brown sugar
1 tablespoon orange zest
1 tablespoon grainy mustard
pinch of cloves
2 – 3 lb. corned beef brisket with spice packet
2 yellow onions, sliced
2 quarts water
1 cup apple juice
2 bay leaves
1 teaspoon fresh ground pepper
1 tablespoon olive oil
8 carrots, peeled and cut into thirds
1 small green cabbage, cut into 8 wedges (leave a section of the core so the wedges will hold their shape)

Combine the sugar, zest and mustard in a small dish and set aside. Set the brisket into a large dutch oven or other heavy-bottomed pot, and add the spice packet. Pour in the water and add the onions, apple juice, bay, and pepper. Bring the mixture just to a boil, turn the heat to low, cover, and simmer for 2 – 2 1/2 hours, until the meat is fork tender.

When brisket is almost tender, preheat the oven to 350 degrees and grease a roasting pan with olive oil (we like large cake pans for roasting). Carefully remove the brisket from the water and set into the roasting pan. Place brisket into the oven and roast for 15 – 20 minutes, until the edges have lightly browned. Remove from oven and let meat rest for 5 minutes. Then carve into thin slices.

Meanwhile, add carrots to the brisket's cooking water, cover, and simmer over low heat for 10 minutes. Add the cabbage, and continue to simmer for another 15 minutes.

Serve the corned beef slices with a generous helping of vegetables and just a drizzle of the cooking liquid.

Happy St. Patrick's Day!

About the Author anis alam

Article Source: http://www.articlesbase.com/restaurant-reviews-articles/irish-american-corned-beef-and-cabbage-recipe-4431277.html

Spicy Corned Beef

Spicy Corned Beef

Corned Beef was a way to create a meal that was fast delicious and filling. At the time corned beef was very cost effective and an ideal non perishable item to have in your pantry. Corned beef can be done so many different ways but today I will give you the basic way it is usually prepared. Jamaicans also refer to this as bully beef. Ingredients

• 1 can 12 oz corned beef (My favorite brand is Grace)
• 1 garlic clove or 1 teaspoon garlic powder
• ½ of a medium onion or 1 teaspoon onion powder
• ½ teaspoon black pepper
• ½ of a sweet pepper (green pepper)
• 1 small tomato
• ½ scotch bonnet pepper (without seed)
• 1 tablespoon of vegetable oil
• 1 tablespoon butter

Instructions

1. Cut up onions, sweet pepper and tomato. Crush the garlic.
2. Heat vegetable oil in a sauce pan over medium heat.
3. Add onions, sweet pepper, tomato and garlic to hot oil, stirring frequently. (if using onion and garlic powder, add after corned beef in placed into pan)
4. Add corned beef, black pepper, scotch bonnet, and butter, stir frequently to mix in ingredients
5. Leave on medium heat for approximately 2 minutes until corned beef is heated through (careful not to dry it out).

Prep time: 3 mins Cook time: 5 mins Total time: 8 mins Notes Suggested serving with white rice. (Picture shows white rice with corn, garnished with a broccoli slaw)

As a child I grew up eating this dish as a quick meal at home. Another ingredient which is used regularly but was not added to my recipe is Ketchup. Depending on your liking you can add this to the corn beef for both taste and added moisture. Corn beef can be found for purchase in your local gracery store such as Publix, Aldi, Albertson, Safeway, K-Mart Super Center, Super Target and Walmart stores.

You can find this and many other recipes on my web site at www.tekipatterson.com/mealtime. Share your thoughts through comments as well as share my recipes with your friends and family. if you have tried cooking one of the recipes i have posted, please share your experience on my web site.
As a personal disclaimer I would like everyone to know that I am not a culinary expert, nor do I claim to know the dietary weight facts of the meals discussed and displayed on Meal Time with Teki http://www.tekipatterson.com/mealtime . This article and others on my web site will also encompass a journey where users and active participants learn and share as we learn the health and dietary facts of meals being discussed.

About the Author Teki Patterson

When preparing a meal presentation and taste takes center stage when gathering the ingredients and presenting the final meal for consumption. I am always enticed to indulge a meal that has an appetizing appearance, though said food may not be as tasty as it looks. Meal Time with Teki will focus on combining presentation and taste in every meal prepared.
Web site: http://www.tekipatterson.com/

Article Source: http://www.articlesbase.com/recipes-articles/spicy-corned-beef-6828016.html

Gourmet Potatoes with Sausage, Hamburger Zucchini Casserole, & Cornbread Pie

Old Fashion Caserole Recipes for Your Family's Table and They Are Economical, Too

Sometimes I find that the best recipes are the old ones. So I have pulled a collection of casserole recipes from my old-fashion recipe collection. These old time recipes are tasty, easy, and economical. And in today's economic climate, most of our families are looking for economical ways to put meals on the table. Why not add these dishes to your family's table: Gourmet Potatoes with Sausage, Hamburger-Zucchini Casserole, or Cornbread Pie.

GOURMET POTATOES WITH SAUSAGE
6 medium potatoes
1/4 cup butter + 2 tbsp
1 1/2 cup sour cream
1 tsp salt
1 tsp paprika
2 cups shredded Cheddar cheese
1/4 cup finely chopped green onion, including tops
1/4 tsp pepper
1 lb smoked sausage
Preheat the oven to 350 degrees and butter a 2-quart casserole dish.
Place the potatoes, unpeeled, in a large saucepan; cover with water and cook until fork tender. Drain water and allow potatoes to cool. Peel the potatoes and shred coarsely. Over low heat, in another saucepan, combine the cheese and the 1/4 cup butter and stir until almost melted. Remove from the heat and blend in the sour cream, onion, salt and pepper. Fold in the potatoes. Turn the mixture into the casserole dish. Dot the potato mixture with the 2 tablespoons of butter and sprinkle with the paprika.
Slice the sausage into about 1/2-inch pieces and fry to remove the grease and drain on paper towels. Place over the top of the casserole. Bake at 350 degrees for 30 minutes. Leave casserole uncovered.

HAMBURGER ZUCCHINI CASSEROLE
1 lb hamburger
1 medium onion
1 can stewed tomatoes
1 cup water
1 small zucchini, chopped
salt and pepper (as desired)
garlic or chili powder (optional)
1/2 stick butter
4 to 5 slices day old bread, crumbled
Brown hamburger and onion; drain. Add tomatoes, water, salt, pepper, and garlic or chili powder if using; mix together well. Stir in the zucchini. Cook on low for about a half hour or until the liquid is absorbed.
Pour the mixture into a buttered casserole dish. Mix the bread crumbs with the butter and sprinkle over the top of the casserole. Brown under the broiler for about 6 minutes or until golden brown but be careful not to burn.

CORNBREAD PIE
Combine in a skillet:
1 lb hamburger
1 large onion, chopped
Brown well and add:
1 can tomato soup (10 1/2-oz)
1 tsp. salt
3/4 tsp black pepper
1 Tbs. chili powder
1 can (12-oz) whole kernel corn
1/4 cup chopped green pepper
Mix well and let simmer 15 minutes. Turn into greased casserole or baking dish. Top with cornbread. Bake in moderate oven, 350 degrees for 20 minutes.
CORNBREAD TOPPING:
Stir together:
3/4 cup cornmeal
1 Tbs. sugar
1 Tbs. flour
1 1/2 tsp. baking powder
ADD:
1 egg, well beaten
1/2 cup milk
1 Tbs. bacon drippings
Pour onto the beef mixture. Do not worry if this topping sinks during baking. It will rise again and look crispy.

Enjoy!

About the Author Grandma Linda
Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others through her blog at http://grandmasvintagerecipes.blogspot.com/ She also shares her quick and easy recipes at http://grandmasquickfixrecipes.blogspot.com

Article Source: http://www.articlesbase.com/main-course-articles/old-fashion-caserole-recipes-for-your-familys-table-and-they-are-economical-too-5110910.html

Tex-Mex Casseroles: Microwave Jubilee and Chili Pie Casserole

Quick and Easy Tex-Mex Casseroles for Your Family Meal Times: Microwave Jubilee and Chili Pie Dishes

One of the easiest and most economical ways to feed your family is with casserole dishes. You combine food groups into one dish, spend a few minutes putting the dish together, then you are free to do other things while it cooks. Casseroles usually use less expensive meats thus stretching your food dollar, too. What a great combination for todays cooks who often feel stressed for time and finances! Try these recipes; they are sure to be hits with families who enjoy Tex-Mex type foods. The Microwave Jubilee is a tasty taco flavored casserole. And the Chili Pie Casserole is for those really busy days and only uses 4 ingredients.

MICROWAVE JUBILEE
1 lb ground beef
Crumble beef into an 8-inch square microwave-safe dish. Microwave on medium high for 5 to 6 minutes, stirring halfway through cooking.
2 tbsp butter
1 medium onion, chopped
2 tbsp diced green chilies
1 can (8-oz) tomato sauce
1 pkg (1 1/4-oz) taco seasoning mix
1/2 cup water
Place the butter in a 1-quart glass measuring cup or bowl. Melt in the microwave; add the onions and chilies; cook for 1 1/2 to 2 minutes. Add the tomato sauce, taco seasoning mix, and water; cook another 1 1/2 to 2 minutes.
2 eggs
1 cup half & half cream
Beat the eggs and add blend in the half and half. Slowly add this mixture to the tomato sauce mixture while stirring constantly.
1 pkg (6-oz) corn chips
8-oz shredded Monterey Jack cheese
Place half the corn chips in the bottom of a 2-quart casserole dish that has been lightly sprayed with nonstick cooking spray. Top with half the ground beef, half the cheese, and half the sauce mixture. Repeat with the remaining chips, beef, cheese, and sauce. Place in the microwave and cook for 15 minutes on a rotating disk or turn 1/4 of a turn every 5 minutes.
1 cup sour cream
1/2 cup grated cheddar cheese,
sliced black olives, if desired
Top the casserole with the above ingredients and microwave a couple of minutes or until cheese melts.

CHILI PIE CASSEROLE
3 cups corn chips
1 large onion, chopped
1 can (19-oz) chili
1 cup grated American cheese
Preheat oven to 350 degrees.
Spread 2 cups of the corn chips in a baking dish. Arrange the chopped onion and half of the cheese over the chips. Pour the chili over all. Top with the remaining chips and sprinkle with remaining cheese. Bake at 350 degrees for 15 to 20 minutes or until hot and bubbly.
Yield: 4 to 6 servings

Enjoy!

About the Author  Linda Wilson
For more of Linda's quick and easy recipes visit her blog at http://grandmasquickfixrecipes.blogspot.com/ For her slow cooker and crockpot recipes go to http://grandmasslowcookerrecipes.blogspot.com

Article Source: http://www.articlesbase.com/main-course-articles/quick-and-easy-tex-mex-casseroles-for-your-family-meal-times-microwave-jubilee-and-chili-pie-dishes-5127412.html

Grilled Salmon

Organic Spices in a Marinate for Grilled Salmon

I don't know what I enjoy the most, catching salmon or cooking salmon on the grill for family and friends. It's that time of year here in Michigan and the salmon fishing really gets good in the Great Lakes. Salmon fishing in Lake Michigan is especially fun because the King salmon will begin to make their spawning runs in rivers like the Pierre Marquette and there is nothing like hooking into one of those beauties on a fly rod or casting line. The landing rate is not that great, but with some skill and a good net man you can expect to boat a couple.
The easier way to fill your cooler with fresh caught salmon is to charter a boat and go out on the big water for a day of trolling. King Salmon, Chinook and Lake Trout are all on prowl and catching them is an easy task if you are with an experienced captain and mate. Almost every lake shore harbor hosts a fleet of charter fishing boats from Benton Harbor to Ludington and around the top of the mitten into Lake Huron. Charter boat fishing is great family fun, with the added benefit of supply your freezer with some wonderful fresh water salmon fillets.
One of the best ways to enjoy fresh caught salmon is to grill it. The real purest will use a little salt, pepper, fresh dill and some lemon, but here is a receipt, as an alternative, that will be sure to please. It uses organic spices in a rich tasting marinate to add exceptional flavor to salmon fillets for the grill.

Prepare the marinate in a small bowl, using the following ingredients:
¼ cup of brown sugar, olive oil and soy sauce.
2 teaspoons of organic pepper
1 teaspoon dried organic thyme
1 teaspoon dried organic basil
1 teaspoon dried parsley
½ teaspoon organic garlic powder
Zest from one lemon.
Pour the marinate into a one gallon plastic zip bag and add the salmon fillets. Let it rest in the refrigerator of a few hours before you put it on the grill. Heat the grill to a medium high heat. Remove the salmon and place on the grill, once you have sprayed the grates with a light coat of vegetable oil. If the skin is still on the fillets, place them meat side down first. Toss the marinate away. It will take 5 -6 minutes a side to cook properly. Depends on how hot your grill is, but the rule is don't over cook.

Enjoy!

About the Author Doug Stranahan
Doug Stranahan is the owner of http://www.organicspicesrack.com and knows the importance of picking the right organic spice for the right job.

Article Source: http://www.articlesbase.com/main-course-articles/organic-spices-in-a-marinate-for-grilled-salmon-5141777.html

Primavera Pork Chops & Fantastic Flounder

Delicious Recipes That Will Make Diabetics Forget They Are Diabetic!

One thing every diabetic is aware of is the fact that they have to be very aware of everything they eat. And they do not want their meals to give up flavor and taste appeal. These recipes are so delicious the diabetics will not even think about the fact they are eating diabetic friendly. And the non-diabetics won't realize they are eating a diabetic friendly dish! The Pork Chop dish combines meat, vegetables, and fruit all in this one tasty entree. The Flounder is a fish fillet with a subtle Italian taste.

PRIMAVERA PORK CHOPS
4 pork chops, 1/2-inch thick
2 slices turkey bacon, cut into pieces
3/4 lb fresh green beans, trimmed
2 tbsp water
1 tbsp reduced-sodium soy sauce
2 tsp canola or olive oil
3 tbsp no-sugar-added apple butter
3 tbsp water
1 cup cherry tomatoes
In large nonstick skillet cook the bacon according to the package directions; set aside.
While the bacon cooks, put the green beans into a 2-quart casserole dish with a lid. Add the 2 tablespoons of water and cook on high for 4 to 5 minutes, stirring once. Drain the beans and set aside.
Brush the soy sauce onto the pork chops. Using the same skillet you used for the bacon, heat the canola or olive oil over medium heat. Add the pork chops and brown them on both sides.
Once the chops are browned, add the apple butter and the 3 tablespoons of water and reduce the heat to low. Simmer the mixture and chops, covered, for 5 minutes.
Add the drained green beans, tomatoes, and cooked bacon to the skillet and cook, uncovered, around 5 minutes until heated through and chops are done.
4 servings of 1 pork chop and 1 cup of the veggie mixture.
Per serving: 307 calories, 7 g (3 g sat)fat, 83 mg chol, 309 mg sodium, 26 g carbs, 4 g fiber, 33 g protein

FANTASTIC FLOUNDER
1/3 cup extra-virgin olive oil
3 slices whole wheat bread, crumbed
1 tbsp finely minced garlic
1 tsp Italian seasoning
salt and pepper
4 ( 1 to 1/2 lb total) firm flounder fillets
2 Roma tomatoes, seeded and chopped
2 tsp lemon juice
1 tbsp chopped fresh basil
Preheat oven to 375 degrees.
Using one tablespoon of the olive oil, grease the bottom of a 9 x 13-inch baking pan or dish; set aside.
In a skillet over medium-high heat, saute the bread crumbs in the olive oil, stirring often to keep from burning and to brown evenly. When crumbs are just starting to brown, add the minced garlic and the Italian seasoning. Cook, stirring, until golden brown. Remove from the heat and sprinkle with salt and pepper to taste.
Using paper towels, pat the fish fillets dry. Place fillets in the prepared pan, skin side down. Sprinkle with salt and pepper to taste. Stir the tomatoes into the bread crumbs and cover the top of the fillets with the mixture. Sprinkle the lemon juice evenly over the four fillets.
Bake the fish at 375 degrees for 20 to 25 minutes or until it flakes easily. Before serving, sprinkle the fillets with the fresh chopped basil.

Enjoy!

About the Author Linda Wilson
A grandmother with diabetes along with other autoimmune diseases. I like to share what I've learned with others through my blog at http://diabeticenjoyingfood.blogspot.com/ I also share quick and easy recipes at http://grandmasquickfixrecipes.blogspot.com/

Article Source: http://www.articlesbase.com/main-course-articles/delicious-recipes-that-will-make-diabetics-forget-they-are-diabetic-5131415.html

Hawaiian-style Spare Ribs, Miz Sarah's Ham Loaf, & Brazillian Bife de Ouro (Golden Steak)

Remember Going to Grandma's House and Breathing In The Delicious Aromas Coming From Her Kitchen?

If you were as lucky as I was as a child, you have pleasant memories of walking through the door to grandma's house and being greeted with wonderful aromas coming from her kitchen. The recipes in this article will take you back in time to some great childhood meals. These recipes for pork include Hawaiian-Style Spareribs and Miz Sarah's Ham Loaf. Both are recipes from my Southern Indiana childhood many years ago. For those who prefer beef, there is a recipe for old-fashion Golden Steak from Brazil. After moving to Texas 30 years ago I had a neighbor from Brazil. Knowing my love of old recipes, her mother shared some of her recipes with me.

HAWAIIAN-STYLE SPARERIBS
3 tbsp light brown sugar
3 tbsp corn starch
1 tsp salt
9-oz can crushed pineapple, including juice
1/4 cup cider vinegar
1/2 cup catsup
1 tbsp soy sauce
3 to 5 lbs lean country-style ribs
Preheat oven to 350 degrees.
In a medium saucepan, over medium heat, cook together the brown sugar, corn starch, salt, pineapple, vinegar, catsup and soy sauce. Bring to a boil, lower heat and simmer for 5 to 6 minutes. Remove as much fat as possible from the ribs. In a large casserole dish or baking pan, layer ribs and sauce. Tightly cover pan or dish and bake at 350 degrees for 2 hours.

MIZ SARAH'S HAM LOAF
1 lb cured ham, ground
1 1/2 lb lean pork, ground
3/4 cup fine dry bread crumbs
1/2 cup drained canned tomatoes
1/2 tsp salt
1 egg, well beaten
1/2 cup milk
Sauce:
1/2 cup firmly packed brown sugar
1 tbsp dry mustard
2 tbsp vinegar
Preheat oven to 350 degrees.
In a large bowl mix the ground ham with the ground pork and salt. Mix in the bread crumbs. Add the tomatoes, egg, and milk. Using your hands, mix together well and form into a loaf. Place the loaf in a meat loaf or other baking pan.
In a small bowl, combine the brown sugar, mustard, and vinegar. Cover the meatloaf with the sauce. Bake at 350 degrees for 1 1/2 hours. Baste the meatloaf every 30 minutes with the sauce. This is very important to bring out the full flavor.

BRAZILIAN BIFE de OURO (GOLDEN STEAK)
This recipe is from 1940s-1950s Brazil.
1 1/2 lb thin round steaks (4 serving pieces)
1/4 tsp salt
1/8 tsp pepper
2 tbsp butter
1 tsp Worcestershire Sauce
1 tsp lemon juice
Pound the steaks with the side of a sturdy dish or have the meat man pound them for you. Sprinkle with salt and pepper. In a large, heavy skillet heat the butter and Worcestershire Sauce together until hot. Add the steaks and brown quickly on each side (approximately 1 to 2 minutes per side) or until done to suit your taste.
Variation: BIFE MILAMESA (Breaded Steak)
Using the recipe above, omit the Worcestershire sauce and lemon juice. Coat the seasoned meat with 1/4 cup fine dry bread crumbs. Brown in hot butter as above.

Enjoy!

About the Author Linda Wilson
You can find more of Linda's old fashion recipe collection on her blog at http://grandmasvintagerecipes.blogspot.com/ Find her slowcooker and crockpot recipes at http://grandmasslowcookerrecipes.blogspot.com

Article Source: http://www.articlesbase.com/main-course-articles/remember-going-to-grandmas-house-and-breathing-in-the-delicious-aromas-coming-from-her-kitchen-5086014.html

Tuna Noodle Skillet, Tuna Noodle Casserole, & Chow mein noodle Casserole

Quick and Easy Tuna Recipes for the Busy Cook: Tuna Noodle Skillet, and Two Casserole Options

For busy cooks looking for quick, easy, and economical meals to serve their families, canned tuna is always a good option. The recipes in this article offer a variety of ways to use this versatile little can of fish. One recipe uses mixed vegetables, one uses crushed potato chips as a topping, and the third incorporates chow mein noodles. You can add a quick salad or steamed vegetable for a tasty, inexpensive meal to please the kiddos as well as the adults.

QUICK AND EASY TUNA NOODLE SKILLET DISH
3 cups water
1 pkg (8-oz) egg noodles
1 cup frozen mixed vegetables
1 can condensed cheddar cheese soup, undiluted
1 can (9-oz) tuna, drained and flaked
1/2 cup milk
1/4 tsp black pepper
In a medium saucepan bring water to a boil; add noodles stirring well. Cover and let simmer 5 minutes or until almost tender, stirring a couple of times. Add the frozen vegetables and cook another 5 minutes until crisp tender. Stir in the undiluted soup, tuna, milk, and black pepper. Heat until thoroughly heated through. Let stand a few minutes for sauce to thicken.
Yield: 6 servings of 1 cup each
NOTE: Canned chicken may be substituted for the tuna.

EASY TUNA NOODLE CASSEROLE
1 pkg (about 8 oz) egg noodles, cooked
1 can tuna
1 can cream of mushroom soup, undiluted
1/2 stick butter, softened
1 tsp salt
1/2 cup milk
crushed potato chips, optional
Preheat oven to 350 degrees.
In a large mixing bowl, combine the tuna, soup, butter, salt, and milk; whisk until smooth. Fold in the noodles and pour the mixture into a casserole dish that has been lightly sprayed with nonstick vegetable oil spray. Sprinkle crushed potato chips on top, if desired.
Bake at 350 degrees for 20 to 30 minutes until bubbly and heated through.

CHOW MEIN NOODLE TUNA CASSEROLE
2 regular cans tuna, drained
1 can chicken noodle soup, undiluted
1 can cream of mushroom soup
1 can (6-oz) evaporated milk
1 bag (12-oz) chow mein noodles
Preheat oven to 350 degrees.
Spray an 8-inch square baking pan or baking dish with nonstick cooking spray; set aside.
Break up the tuna with a fork and mix with the chicken noodle soup, cream of mushroom soup, evaporated milk, and chow mein noodles. Pour the mixture into the prepared pan. Bake casserole for 45 minutes or until lightly browned, at 350 degrees.

Enjoy!

About the Author Linda Wilson
You will find more of Linda's quick and easy recipes at http://grandmasquickfixrecipes.blogspot.com/ For her old fashion recipe collection visit http://grandmasvintagerecipes.blogspot.com/

Article Source: http://www.articlesbase.com/main-course-articles/quick-and-easy-tuna-recipes-for-the-busy-cook-tuna-noodle-skillet-and-two-casserole-options-5086223.html

Italian Turkey Cutlets, Tangy Grilled Sirloin, & apricot Grilled Ham Steaks

Quick and Easy Meat Recipes for Delicious Meals: Turkey Cutlets, Ham Steak, Tangy Grilled Sirloin

Do you have family members that think the meal is not complete without meat, fish, poultry? Are you looking for new or different ways to prepare the entrees for your meals? This article is for you. Choose from Italian Turkey Cutlets, ready in 30 minutes or less, Grilled Ham Steak which takes only a few miutes, or Tangy Grilled Sirloin, again less than 30 minutes from start to finish.

ITALIAN TURKEY CUTLETS
1 egg, lightly beaten
2 tsp canola oil
1/2 cup panko bread crumbs*
3/4 tsp Italian seasoning
1/4 tsp garlic powder
2 tbsp grated Parmesan cheese
1 lb turkey breast cutlets**
Nonstick cooking spray
1/2 cup marinara or other spaghetti sauce
Preheat oven to 350 degrees.
Spray a large baking sheet that has sides with the nonstick cooking spray; set aside.
Combine the egg and oil in a pie plate or shallow bowl; stirring well to blend.
In another small shallow dish or pie plate combine the bread crumbs with the Italian seasoning, garlic powder, and Parmesan cheese. Dip the turkey cutlets into the egg mixture then dredge through the bread crumbs to coat.
Place cutlets on the prepared baking sheet. Lightly coat cutlets with the cooking spray. Bake at 350 degrees for 20 to 25 minutes or until juices run clear and cutlets are lightly browned.
Meanwhile, heat the marinara sauce just until warm. Spoon sauce over cutlets before serving.
*Or other dry fine bread crumbs.
**Chicken may be substituted.

TANGY GRILLED SIRLOIN
1 boneless sirloin steak, 1-inch thick
2 tbsp Worcestershire sauce
3/4 cup catsup
1 medium yellow onion, chopped fine
1/4 cup water
1/4 cup butter
1 tbsp vinegar
1 tsp lemon pepper
1 tsp dry mustard
1/4 tsp cayenne
couple drops hot pepper sauce, optional
In a small saucepan combine the Worcestershire sauce, catsup, onion, water, butter, vinegar, lemon pepper, dry mustard, cayenne, and hot pepper sauce, if using. Bring the mixture to a boil, lower heat to simmer and cook for 10 minutes.
Place the steak over medium hot coals on outside grill or hot inside grill. Grill steak until done to suit taste, usually about 15 to 20 minutes. Turn steak only once while cooking. Brush the cooked side frequently with sauce while second side cooks. Remove from heat and allow steak to rest for a couple of minutes.
To serve, slice steak into thin slices and serve with the remaining sauce.

APRICOT GRILLED HAM STEAK
1 (1-lb) ham steak
1/4 cup apricot spreadable fruit
2 tsp Dijon mustard
2 tsp cider vinegar
Combine the apricot spreadable fruit, Dijon mustard, and the cider vinegar together in a small bowl. Grill the ham steak over hot heat while brushing with the sauce occasionally. Grill until browned on both sides, about 10 minutes.
Yield: 4 serving
Per serving: 238 calories, 2 g carbs, 24 g protein making this a diabetic-friendly recipe.

Enjoy!

About the Author Linda Wilson
Linda shares more quick and easy recipes at http://grandmasquickfixrecipes.blogspot.com/ She also shares her slowcooker/crockpot recipes at http://grandmasslowcookerrecipes.blogspot.com/

Article Source: http://www.articlesbase.com/main-course-articles/quick-and-easy-meat-recipes-for-delicious-meals-turkey-cutlets-ham-steak-tangy-grilled-sirloin-5042451.html

Orange Glazed Meats: Chicken Breasts and Stuffed Pork Chops

Recipes for Orange Glazed Meats: Chicken Breasts and Stuffed Pork Chops

Citrus can bring out the best of so many dishes ranging from desserts to entrees. The recipes in this article use the popular citrus fruit, orange. Whether you prefer chicken or pork, these recipes make the most of an orange glaze.

ORANGE-GLAZED STUFFED PORK CHOPS
4 rib pork chops, cut 1 1/2-inch thick, each with a pocket
STUFFING:
2 tbsp butter
1/3 cup finely chopped onion
1/2 cup chopped celery
1 1/2 cups soft bread crumbs
2 tbsp chopped parsley
1 tsp salt
1/2 tsp grated orange peel
1 1/2 tsp seasoned salt
3 tbsp orange juice
Preheat oven to 375 degrees. Wipe pork chops well.
To Make Stuffing: In hot butter in skillet, cook the onions and celery until tender - about 8 minutes. Add bread cubes and brown slightly. Remove from the heat. Add the parsley, salt, orange peel, 1 teaspoon seasoned salt, and orange juice; toss mixture lightly to combine.
Fill pork chops pockets with the stuffing. Stand chops on rib bones on a rack in a shallow pan. Sprinkle with 1/2 teaspoon seasoned salt. Pour water to 1/2-inch depth in roasting pan (the water should not touch the rack). Cover the chops and roasting pan with foil. Bake chops for 1 1/2 hours at 375 degrees.
GLAZE:
1/2 cup orange juice
1/4 cup light brown sugar
1/4 cup orange marmalade
2 tbsp cider vinegar
Combine the orange juice, brown sugar, orange marmalade, and the vinegar in a small saucepan; mix well. Bring to boiling while stirring. Reduce heat and simmer, uncovered, for 15 minutes while stirring.
After removing the chops from the oven, remove foil and pour off the water. Brush chops with some of the glaze. Bake, uncovered, 30 minutes, or until tender and browned, basting with the glaze every 10 minutes.
Yield: 4 servings.

ORANGE GLAZED BONE-IN CHICKEN BREASTS
6 bone-in chicken breasts
1/2 cup soy sauce
1 cup orange juice
1 tbsp paprika
2 cloves garlic, minced
1/8 tsp hot pepper sauce
1/4 cup olive oil
1 orange for garnish, if desired.
Place the chicken breasts in a shallow pan and set aside while you make the marinade.
In a medium bowl, combine the soy sauce, orange juice, paprika, garlic, hot pepper sauce and oil. Reserve approximately 1/3 of the marinade to use later. Pour the remaining marinade over the chicken. Cover and refrigerate. Allow to marinate 10 to 15 minutes. Preheat broiler. Remove the chicken from the marinade and discard the marinade left in the dish. Place chicken breasts, skin side down, on a broiler pan. Brush with some of the reserved marinade. Broil for approximately 15 minutes, basting twice during that time. Turn chicken and broil, basting several times, for another 12 to 15 minutes. Arrange chicken on a serving platter. Place orange sections or thin orange slices around the platter for garnish, if desired.

Enjoy!

About the Author Grandma Linda
Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others on her blog at http://grandmasvintagerecipes.blogspot.com/ You can find her diabetic recipes and information at http://diabeticenjoyingfood.blogspot.com

Article Source: http://www.articlesbase.com/main-course-articles/recipes-for-orange-glazed-meats-chicken-breasts-and-stuffed-pork-chops-4989357.html