August 21, 2009 at 11:34 am (Autumn, barbecue sauce, boneless skinless chicken breast, cracked pepper, green bell pepper, grill, Main Dish, orange juice, red bell peppers, red pepper (cayenne), red potatoes, salt, Summer)
Prep Time:10 min
Start to Finish:35 min
makes:4 servings
4 boneless, skinless chicken breasts (about 1 1/4 lb)
2 green and/or red bell peppers, cut into strips
1 lb red potatoes, thinly sliced
1/4 cup barbecue sauce
1 tablespoon orange juice
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
1/8 teaspoon ground red pepper (cayenne)
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1. Spray unheated grill rack with cooking spray. Heat coals or gas grill for direct heat.
2. Place each chicken breast in center of a 12-inch by 18-inch piece of foil. Divide bell peppers and potatoes evenly over chicken breasts.
3. In small bowl, stir together barbecue sauce, orange juice, salt, black pepper and red pepper. Evenly drizzle over chicken and vegetables.
4. Bring up 2 long sides of each piece of foil and double-fold with a 1-inch wide fold. Double-fold each end to form a packet.
5. Place packets, seam side up, on rack. Cover and grill packets 4 to 6 inches from medium heat 20 to 25 minutes or until vegetables are tender and instant-read thermometer inserted in the thickest portion of breast reads 160°F and juices run clear. Place packets on plates. Cut a large X across top of packet; fold back foil.
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July 17, 2009 at 4:27 pm (7 ingredients or less, Aldi ingredients, black pepper, butter, chili powder, garlic powder, honey, oven, red potatoes, salt, Side dish)
Makes: 6 servings
Total Time: 35 min
2 lb. small red potatoes, cut into wedges
2 tablespoons butter, melted
1 tablespoon honey
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
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Place potatoes in a 15x10x1-inch baking pan coated with nonstick cooking spray. Drizzle with butter and honey. Sprinkle with chili powder, salt, garlic powder and pepper; toss to coat.
Bake at 450 degrees for 25 to 30 minutes or until potatoes are tender and golden brown, stirring half way through cooking time.
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March 29, 2009 at 1:38 pm (canned great northern beans, carrots, chicken broth, fully cooked ham, garlic, italian seasoning, olive oil, onion, parsley, red potatoes, salt, slow cooker, soup, stovetop)
Prep Time: 25 min
Total Time: 8 hours 25 min
Makes: 6 servings (1 1/2 cups each)
1 lb small red potatoes, cut into fourths (about 3 cups)
4 medium carrots, sliced (2 cups)
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
2 cans (15 to 16 oz each) great northern beans, drained, rinsed
3 1/2 cups chicken broth
2 cups diced fully cooked ham
1 teaspoon Italian seasoning
1/2 teaspoon salt
2 tablespoons chopped fresh parsley
1 tablespoon olive or vegetable oil
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1. In 3- to 4-quart slow cooker, mix all ingredients except parsley and oil.
2.Cover: cook on Low heat setting 8 to 10 hours.
3. Stir in parsley and oil before serving.
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March 29, 2009 at 12:55 pm (all-purpose flour, chicken broth, frozen broccoli, Main Dish, milk, pepper, red potatoes, salt, scallions, sharp cheddar cheese, soup, sour cream, stovetop)
Prep Time:30 min
Start to Finish:1 hr
makes:8 servings (1 1/4 cups each)
2 lb red potatoes, unpeeled, cut into 1/2-inch cubes
4 cups reduced-sodium chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
12 oz frozen broccoli cuts
1/3 cup all-purpose flour
1 cup skim milk
8 oz shredded 2% milk reduced-fat sharp Cheddar cheese
1/2 cup fat-free sour cream
4 medium green onions, chopped (1/4 cup)
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1. In 5-quart Dutch oven, place potatoes; add just enough water to cover. Heat to boiling. Reduce heat; cover and simmer 10 to 15 minutes or until potatoes are very tender. Drain. Reserve 1 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork; return to saucepan.
2. Stir in broth, salt and pepper. Heat to boiling. Add broccoli. Return to boiling; cook uncovered 4 minutes, stirring occasionally. Reduce heat to medium.
3. In small bowl with wire whisk, stir flour into milk until well mixed. Add milk mixture to potato mixture, stirring constantly. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheese until melted and smooth. Stir in sour cream and green onions; cook until thoroughly heated.
4. To serve, ladle soup into bowls.
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January 16, 2009 at 5:30 pm (7 ingredients or less, black pepper, boneless pork chops, chicken broth, Main Dish, olive oil, onion, oregano, red potatoes, roasted red peppers, stovetop)
Pork with Roasted Peppers and Potatoes
Prep/Cook Time: 25 minutes
4 boneless pork chops, 1/2″ thick
1 tablespoon olive oil
4 medium red potatoes, cut up
1 medium onion, sliced
1 teaspoon dried oregano leaves, crushed
1 cup chicken broth
1/2 cup diced roasted red peppers
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Season chops with black pepper.
Heat oil in nonstick skillet. Add chops and cook 10 minutes or until well browned. Remove chops.
Add potatoes, onion and oregano. Cook 5 minutes or until browned, stirring occasionally.
Add chops, broth and peppers. Heat to a boil. Cover and cook over low heat 10 minutes or until done. Serves 4.
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March 24, 2008 at 1:33 pm (canola oil, carrots, Main Dish, olive oil, onion, oven, pork tenderloin, red potatoes, rosemary, rubbed sage)
Roasted Pork Tenderloin and Vegetables
2 pork tenderloins (3/4 pound each)
2 pounds red potatoes, quartered
1 pound carrots, halved and cut into 2-inch pieces
1 medium onion, cut into wedges
1 tablespoon olive or canola oil
2 teaspoons dried rosemary, crushed
1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
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Place the pork in a shallow roasting pan coated with nonstick cooking spray; arrange the potatoes, carrots and onion around pork. Drizzle with oil. Combine the seasonings; sprinkle over the meat and vegetables. Bake, uncovered, at 450°F for 30-40 minutes or until a meat thermometer reads 160°F, stirring vegetables occasionally. Yield: 6 servings
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