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

Balsamic Chicken Over Rice & Quick and Easy Chicken Noodle Casserole

Ways With Chicken: Balsamic Chicken Over Rice and Quick and Easy Chicken Noodle Casserole

Most families love chicken and most cooks use a lot of it. After all, chicken can be easily stretched to feed a family economically. If you are looking for some new recipes to prepare chicken, these recipes are for you, and your family will love them! You will notice I use brown rice. If you aren't already doing so, you should switch your family to brown rice. They probably won't notice the difference and it is a healthier alternative to white rice. If you start your children eating healthier while they are young, it will become a way of life for them. Don't have brown rice? Go ahead and use your white. It won't make any difference to the recipe. In the second recipe, you could use the low-fat cream of mushroom soup and no yolk noodles if you want to make the recipe a little healthier. You could also use low-fat cheese. Your dish will taste the same but you will have made a little healthier dish. These dishes are quick and easy to prepare. Add a bagged salad and you have a meal!

BALSAMIC CHICKEN OVER RICE
1 tbsp olive or canola oil
1 cup coarsely chopped onion
5 garlic cloves, sliced
4 (1 lb) skinless boneless chicken breasts halves
1 1/2 large bell peppers, sliced
1 cup balsamic vinegar
1/2 cup sliced fresh mushrooms
1 1/2 tsp dried Italian seasoning
2 cans (14 1/2-oz each) Italian-style diced tomatoes, undrained
2 cups hot cooked brown rice

Heat the oil in a large skillet over medium-high heat. Add the onion and garlic; saute 3 minutes. Add the chicken and cook 4 minutes per side or until browned. Add the bell peppers, balsamic vinegar, fresh mushrooms, Italian seasoning and tomatoes. Reduce the heat to medium-low and cook for 20 minutes or until chicken is done through. Serve over the hot rice.

Yield: 4 servings

QUICK AND EASY CHICKEN NOODLE CASSEROLE
1 can (10 3/4-oz) cream of mushroom soup
1/2 cup low-fat milk
1/4 tsp freshly ground black pepper
1/4 grated Parmesan cheese
1 cup frozen mixed vegetables or California blend
2 cups cubed or shredded cooked chicken
2 cups curly egg noodles, cooked and drained
1/2 cup shredded cheddar cheese

Preheat oven to 400 degrees.

In a 1 1/2-quart casserole dish, stir together the mushroom soup, milk, pepper, Parmesan cheese, mixed vegetables, chicken, and noodles. Bake at 400 degrees for about 25 minutes until hot and bubbly. Remove from oven and sprinkle the shredded cheddar cheese over the top.

Enjoy!

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

Article Source: http://www.articlesbase.com/main-course-articles/ways-with-chicken-balsamic-chicken-over-rice-and-quick-and-easy-chicken-noodle-casserole-5005840.html

Chicken And Dumplings and Reuben Chip Casserole

Two Old Fashion Entree Recipes: Chicken And Dumplings and Reuben Chip Casserole

The recipes in this article are all from my collection of old fashion recipes. There is just something comforting about sitting down to an old fashion meal of Chicken and Dumplings which many of us grew up on. If chicken isn't a family favorite, how about a Reuben Chip Casserole? These recipes definitely offer up two very different types of dishes.

OLD TIME CHICKEN AND DUMPLINGS
1 stewing hen (4 to 5 lbs) cut-up
3 to 4 sprigs parsley
4 celery stalks with the leaves attached, cut-up
1 carrot, diced
1/2 cup chopped onions
2 tsp salt
1/4 tsp pepper
cold water
Fit the pieces of preheated chicken into a large heavy kettle. Add the parsley, celery, carrot, and onion. Sprinkle the salt and pepper over all. Add enough cold water to barely cover the chicken. Cover the kettle and heat to boiling. Remove any scum from the pan. Reduce the heat to simmer and cook for 2 1/2 to 3 hours. Make sure you have enough water to cover the chicken.
Dumplings:
flour
baking powder
salt
In a bowl combine some flour, baking powder, and salt to make amount of dumplings you want. Make a well in the center of the flour mixture and pour milk into the well, stirring with a fork, until of a sticky consistency that will hold together. Do not over mix. Sprinkle with a little parsley. Dip a teaspoon into the hot chicken broth, then into the dumpling batter. Drop the batter into the hot broth. Repeat until batter is used. Drop the dumplings into the hot broth quickly. Replace the cover on the kettle and boil gently for 12 to 15 minutes or until dumplings are cooked through. Remove the dumplings from the kettle to a large serving platter. Arrange the chicken pieces around the dumplings.
Yield: 6 to 8 servings

REUBEN CHIP CASSEROLE
This recipe was found in one of the old recipe books from my late mother's estate.
6 cups potato chips, crushed
2/3 cup hot water
2 eggs, beaten
2 tbsp Russian salad dressing
1 tsp caraway seeds
8 oz sliced corned beef
1 can sauerkraut, drained
1/2 lb grated Swiss cheese
In a mixing bowl combine the potato chips with the hot water, eggs, Russian dressing and caraway seeds. Spread 1/3 of this mixture in a greased 9 x 13-inch baking pan. Top mixture with half the sauerkraut then half the corned beef followed by half the Swiss cheese. Repeat the layers, ending with the last third of the potato chip mixture. Bake uncovered at 350 degrees for 25 to 30 minutes.

Enjoy!

About the Author Grandma Linda
Grandma Linda is a collector of old fashion recipes. She enjoys sharing these old-time recipes with others on her blog at http://grandmasvintagerecipes.blogspot.com/ Also check out her slow cooker/crockpot recipes at http://grandmasslowcookerrecipes.blogspot.com

Article Source: http://www.articlesbase.com/main-course-articles/two-old-fashion-entree-recipes-chicken-and-dumplings-and-reuben-chip-casserole-5025885.html