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For a Quick and Easy Meal Try This Easy Microwaved Curried Chicken With Apples

We all have those days when we just don’t see how we can possibly put a healthy meal on the table.  If you are in a hurry but want to make your family a healthy, satisfying meal, try this recipe for Easy Microwaved Curried Chicken with Apples.  Put that microwave to good use.  It is not just for popping popcorn and warming up leftovers.  Your family will love you for it and you won’t have to feel quilty about serving them drive-thru fast food.  Use Minute Brown Rice that will cook while you are making the chicken dish.  Add a quick veggie or salad and you have a healthy meal in no time!  The apples even add fruit to this entree’.

EASY MICROWAVED CURRIED CHICKEN WITH APPLES

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2 tbsp butter
2 tsp curry powder
1 medium onion, chopped fine
2 cups peeled and finely chopped Granny Smith apples
1 can cream of chicken soup, undiluted
1/2 cup low-fat milk
1 1/2 lb boneless skinless chicken breast, cut into small cubes
1 can (4-oz) sliced mushrooms, drained
1 cup frozen peas
dash of paprika
Hot cooked brown rice, optional

Place the butter in a microwave-safe dish; cover and microwave on high 45 seconds or until melted. Stir the curry powder into the melted butter; add the onion and chopped apples. Stir mixture until apples are coated. Cover and microwave on high for 2 or 3 minutes until the apples are crisp tender, stirring once during cooking. Stir in the chicken soup, milk, chicken cubes and mushrooms. Cover and microwave on high until the chicken is no longer pink, approximately 10 minutes. Add the peas and sprinkle with the paprika; cover and cook another 3 minutes until the peas are tender. Serve over the hot cooked brown rice, if desired.

Enjoy!

Italian baritone Leo nucci sings this aria with great artistry.
Video Rating: 4 / 5

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Delicious and Different Chicken Entrees

Today, doctors encourage us to eat less red meat and more poultry.  If you are constantly looking for new ways to get your family to eat more chicken, here are a couple of recipes for you.  Chicken with olives gives a different twist to the ever popular boneless, skinless, chicken breasts.  And Crescent Chicken Wreaths combines chicken with tasty crescent rolls for a real treat.  This recipe helps to sneak some broccoli into your family’s meals and is a good way to use up leftover chicken.

CRESCENT CHICKEN WREATH

2 tubes (8 oz each) refrigerated crescent rolls

1 cup shredded low-fat cheddar cheese

2/3 cup cream of chicken soup, undiluted

1/3 cup chopped broccoli

1/2 cup chopped red bell pepper

1/4 cup water chestnuts, chopped

3/4-1 cup cooked cubed chicken

2 tbsp chopped onion

Preheat oven to 375 degrees.  Arrange crescent rolls on a 12-inch pizza pan, forming a ring with the pointed ends facing the outer edge of the pan.  The wide ends should overlap.  Combine the remaining ingredients and spoon over the wide ends of the rolls.  Fold points over filling and tuck under wide ends.  The filling will be visible.  Bake for 20-25 minutes until golden brown.

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CHICKEN WITH OLIVES

1 red bell pepper

1 orange bell pepper

1yellow bell pepper

6 skinless, boneless chicken breast halves

3/4 tsp salt

1/4 tsp black pepper

2 tps olive oil, divided

2 tsp chopped fresh rosemary

2 garlic cloves, minced

3 tbsp chopped pitted kalamata olives

3 tbsp chopped pitted green olives

2 tsp fresh squeezed lemon juice

Preheat broiler.  Cut bell peppers in halves, lengthwise, remove seeds and membrames.  Place pepper halves, skin sides up, on a foil-lined baking sheet and flatten with hand.  Broil 10 minutes or until blackened.  Place in a zip-top bag and seal.  Let stand for 10 minutes.  Remove from bag, peel and chop.

Sprinkle chicken with salt and pepper.  Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.  Add chicken and cook 5 minutes on each side or until no longer pink in center.  Remove from pan; keep warm.

Add 1 teaspoon oil, rosemary, and garlic to pan; saute until garlic begins to brown.  Stir in bell peppers, olives, and lemon juice.  Cook 1 minute or until thoroughly heated, stirring constantly.

Yield:  6 servings of 1 piece of chicken and 1/3 cup of sauce

Per serving:  159 calories, 3 g carbs, 27 g proteins

Enjoy!

Vintage Recipes for Chinese Style Entrees

Chinese-style meals are not only tasty, they are usually quick, easy, inexpensive and healthy.  In my vintage recipe collection I have two great recipes to share. 

 Chicken and Vegetables Chinese is definitely a recipe that has the above mentioned attributes.  It is easy to make, doesn’t take much time, the ingredients aren’t expensive, and it makes six servings of only 200 calories each.  That’s a pretty good deal!

CHICKEN AND VEGETABLES CHINESE

1 lb boneless, skinned chicken breast cut into 1 1/2″ pieces
2 cans chicken broth or 4 to 5 chicken bouillon cubes dissolved in 3 cups boiling water
1/2 cup raw rice
2 tbsp soy sauce
1/4 tsp ground ginger
2 cups sliced carrots
1 cup sliced green onions
1 small can chinese vegetables, drained
1/2 cup cooking sherry
1 clove minced garlic
1/4 tsp sage
1/2 cup sliced celery
1/2 cup sliced green pepper (bell pepper)
6-oz pkg frozen pea pods or peas

Brown chicken in a large Pam sprayed pan. Add broth, rice, sherry, soy sauce, garlic and ginger. Simmer, covered, 15 minutes. Add remaining ingredients and simmer until tender. Makes 6 servings of about 200 calories each.

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Sweet and Sour Pork slow cooks for one hour but otherwise is a quick recipe.   Again, it is not expensive, it is easy and again, it is a healthy meal.

SWEET AND SOUR PORK

1 lb pork tenderloin, cut into strips
oil for browning
1/3 cup water
1 1/2 tbsp cornstarch
1/3 cup brown sugar
1/3 cup vinegar
3/4 cup pineapple juice
2 tsp soy sauce
1 cup sliced mushrooms
2 cups pineapple chunks
1 green pepper, cut in strips

Brown pork in oil. Add water and cook slowly for 1 hour. Add cornstarch, brown sugar, vinegar, pineapple juice, and soy sauce; mix well. Simmer 15 minutes. Add remaining ingredients and simmer 5 minutes. Serve over rice.

Enjoy!

Brown pork in oil. Add water and cook slowly for 1 hour. Add cornstarch, brown sugar, vinegar, pineapple juice, and soy sauce; mix well. Simmer 15 minutes. Add remaining ingredients and simmer 5 minutes. Serve over rice.

How to Make Yummy Entrees in 30 Minutes or Less

Whether you are a busy parent, working person, or just always on the go, we all need quick meals from time to time.  Forget the lunchmeat sandwiches.  You really can cook up a meal in a matter of minutes.  Here are some recipes for you no matter your taste preferences.  Try the Crab Newburg over toast points, ready in minutes.  The Chicken, Cheesy Macaroni is a dressed up version of boxed macaroni and cheese.  It is surprisingly good with the sour cream mixed in.  It is also a very economical meal.  Are you a salad person?  Then try this recipe for a Super Chef’s Salad with Ham.

CRAB NEWBURG

1/3 cup butter flavored shortening
1/3 cup chopped green bell pepper
1/4 cup all-purpose flour
3/4 tsp salt
1/4 tsp paprika
3 cups half-and-half cream
1/4 cup sherry, optional
3 egg yolks, slightly beaten
2 cans (6-oz each) crab meat, rinsed and drained

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2 tbsp chopped pimento

In a 2-quart saucepan, melt the shortening. Add bell pepper to melted shortening; cook, stirring, over medium heat until tender. Stir in flour, salt, and paprika. Blend in the cream and sherry, if using. Cook, stirring, over medium heat until mixture thickens; remove from the heat. Blend a small amount of the hot mixture into the egg yolks. Return to the hot mixture, stirring to combine well. Add crab meat and pimento. Cook and stir mixture over low heat until heated through. Serve over toast points.

OH-SO-EASY CHEESY CHICKEN MACARONI

1 pkg (14-oz) Deluxe Macaroni and Cheese Dinner
2 cups chopped cooked chicken
1/2 cup sour cream

Prepare the macaroni and cheese as directed on package. Add the chicken and sour cream to the macaroni and cheese. Mix well, heat thoroughly, adding a tablespoon or two of milk, if needed.

SUPER CHEF’S SALAD WITH HAM

2 large eggs
2 hearts of romaine lettuce (or other lettuce) cut into thick shreds
1 can (1 lb) chickpeas, rinsed and drained
1 med cucumber, sliced
2 tomatoes, cut into wedges
1 cup shredded Cheddar cheese
4-oz fully cooked ham cut into strips
Your favorite salad dressing

Put eggs in a small saucepan with enough water to cover them. Bring to a boil, lower heat to simmer and simmer for 1 minute. Remove the saucepan from the heat, cover and let stand for 10 minutes. Drain eggs, rinse with cold water, and peel. Cut peeled eggs into wedges.

In a large salad bowl, put the romaine lettuce. Top with the chickpeas, cucumber, tomatoes, cheese, and ham. Add the egg wedges and your favorite dressing.

Enjoy!

Recipe for a Quick and Easy Entree That Is Also Diabetic Friendly – Mushroom and Onion Balsamic Beef

If you are searching for healthy meals that are quick and easy, yet you are tired of chicken, chicken, chicken, this recipe is for you! This beef recipe is quick, easy, and great for most anyone including diabetics. The glazed onions add just a slight sweet taste to compliment the mushrooms and beef. The balsamic vinegar enhances all the flavors. Add a tossed salad and some brown rice for a healthy meal in a matter of minutes.

MUSHROOM AND ONION BALSAMIC BEEF

2 large yellow onions, sliced

3 tsp olive or canola oil

1/2 tsp salt

5 tsp balsamic vinegar

1 cup sliced fresh mushrooms

1 lb top sirloin steak

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1/4 tsp thyme

1/2 tsp fresh ground black pepper

1 green onion, thinly sliced for garnish, if desired

Slice the sirloin steak into 1/2-inch thick slices.

In a large nonstick skillet, over medium heat, cook onions with lid on skillet. Cook for 15 minutes, stirring frequently scraping the bottom of pan to release the browned bits.

Add two teaspoons of the olive or canola oil to the skillet along with half the salt. Stir well to mix. To deglaze the pan add three of the teaspoons of the balsamic vinegar, one teaspoon at a time, scraping the brown bits from the bottom of the pan. Adjust the heat to medium-low and add the mushrooms. Cook uncovered, stirring frequently, for about 5 minutes or until the mushrooms are soft. Remove from the pan and cover to keep warm.

Adjust the heat to medium-high, add the last teaspoon of oil and swirl pan to coat the bottom. Add the beef slices to the pan and sprinkle with thyme, black pepper, and remaining salt. Cook 5 to 6 minutes until browned and beef is cooked through. Remove from the heat, drizzle the remaining balsamic vinegar over the beef then add the vegetables back into the pan. Stir to combine well. Remove to serving platter and sprinkle with the green onion, if desired.

Enjoy!

Quick and Easy Recipes for Tasty Salads That Are Delicious! Perfect for Your Buffet Table, Too

Whether you are looking for an entree salad or a side dish salad, we have a recipe for you.  Choose from the recipe for on Orange Pineapple Salad or one for a different twist on an old standby, Ham Waldorf Salad.  Both are very tasty but about as different as two salads can get.  Perfect for luncheons, an entree salad or a side dish, both would add a great touch to a brunch or buffet table.  The Ham Salad has some great variation ideas.  You could replace the ham with diced or shredded chicken for a completely different taste.  Want to go a little fancy?  Replace the grapes with fresh pineapple chucks and serve the salad in a hollowed out half pineapple.  Wouldn’t that be pretty on your buffet?  The Orange Pineapple Salad is a totally different yet very refreshing salad made with dry flavored gelatin, pineapple, mandarin oranges, whipped topping, and crunchy pecans.  Both are quite yummy!

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HAM WALDORF SALAD
2 cups cooked lean cubed ham
2 cups chopped red Delicious apples
1 cup thin sliced celery
2/3 cup seedless grapes, halved
1/4 cup chopped toasted pecans
1/2 cup mayonnaise
1/2 cup sour cream
3 teaspoons lemon juice
2 teaspoons Dijon mustard
1/4 cup Splenda granular (or sugar)
salt and pepper to taste
1/4 cups chopped pecans for garnish, if desired
red lettuce leaves for salad plates, if desired

Combine the ham, apples, celery, grapes, and the toasted pecans in a bowl.

In a small bowl blend together the mayonnaise, sour cream, lemon juice, Dijon mustard, and Splenda; stir into the ham mixture. Season salad to taste with salt and pepper.

To serve, place lettuce leaves on 4 salad plates and top each with 1/4 of the salad mixture. Sprinkle with the pecans, if desired.

Variations:
Replace ham with chicken.
Replace the grapes with pineapple chunks and serve in a hollowed out half pineapple.

ORANGE PINEAPPLE SALAD
2 small (4-serving size)pkgs orange-pineapple gelatin
1 can (11-oz) pineapple tidbits, drained (save juice for later use or drink it)
1 can (11 3/4-oz)mandarin oranges, drained, juice discarded
1 large carton frozen whipped topping, thawed
3 cups large curd cottage cheese
1/2 cup chopped pecans

Mix the cottage cheese with the whipped topping. Stir in the gelatin powder to blend well. Gently fold in the drained pineapple,oranges, and pecans. Refrigerate until serving time.

Enjoy!

Denver Restaurant Adds New ?green? Ingredient to Its Menu

Denver Restaurant Adds New “Green” Ingredient to Its Menu

Citron New World Bistro (3535 S. Yosemite in Denver) has recently introduced a new “Green Menu” featuring all organic ingredients – many grown from sustainable Colorado farms. Inspired by Chef Andy Martinez, the new green fare features all-natural New York strip steak, free-range chicken and wild-caught salmon entrées freshly prepared with locally-grown organic ingredients.  The menu is complimented with a selection of green wines from Parducci of California.

Featuring Au Poivre Harris Ranch all natural beef, the 12 ounce New York Strip is served with roasted Colorado red potatoes and an organic Pinot Noir reduction. The Pinot Noir pairs well with the steak offering a fruity aroma, spicy undertone with a long flavorful finish. 

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The all-natural free-range chicken breast entrée comes with a pomegranate glaze and is served with organic pecan brown rice pilaf.  The wild-caught salmon is served with an organic portabella mushroom-sauce, cous-cous and baby spinach. Both the chicken and fish entrées pair well with the fruity overtones and great body structure of the Chardonnay.

The Parducci wine label prides itself on using only wineries that practice sustainable winegrowing that yields quality grapes, while supporting local farmers and conserving natural resources.  The label was the perfect choice to compliment Chef Martinez’ new green menu as both boast local and organic themes.

For more information about Citron New World Bistro’s new green, all-natural, organic menu, stop in the south Denver location on Hampden and Yosemite (3535 S. Yosemite) or visit the website at www.citronbistro.com

Delicious and Different Chicken Entrees

Today, doctors encourage us to eat less red meat and more poultry.  If you are constantly looking for new ways to get your family to eat more chicken, here are a couple of recipes for you.  Chicken with olives gives a different twist to the ever popular boneless, skinless, chicken breasts.  And Crescent Chicken Wreaths combines chicken with tasty crescent rolls for a real treat.  This recipe helps to sneak some broccoli into your family’s meals and is a good way to use up leftover chicken.

CRESCENT CHICKEN WREATH

2 tubes (8 oz each) refrigerated crescent rolls

1 cup shredded low-fat cheddar cheese

2/3 cup cream of chicken soup, undiluted

1/3 cup chopped broccoli

1/2 cup chopped red bell pepper

1/4 cup water chestnuts, chopped

3/4-1 cup cooked cubed chicken

2 tbsp chopped onion

Preheat oven to 375 degrees.  Arrange crescent rolls on a 12-inch pizza pan, forming a ring with the pointed ends facing the outer edge of the pan.  The wide ends should overlap.  Combine the remaining ingredients and spoon over the wide ends of the rolls.  Fold points over filling and tuck under wide ends.  The filling will be visible.  Bake for 20-25 minutes until golden brown.

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CHICKEN WITH OLIVES

1 red bell pepper

1 orange bell pepper

1yellow bell pepper

6 skinless, boneless chicken breast halves

3/4 tsp salt

1/4 tsp black pepper

2 tps olive oil, divided

2 tsp chopped fresh rosemary

2 garlic cloves, minced

3 tbsp chopped pitted kalamata olives

3 tbsp chopped pitted green olives

2 tsp fresh squeezed lemon juice

Preheat broiler.  Cut bell peppers in halves, lengthwise, remove seeds and membrames.  Place pepper halves, skin sides up, on a foil-lined baking sheet and flatten with hand.  Broil 10 minutes or until blackened.  Place in a zip-top bag and seal.  Let stand for 10 minutes.  Remove from bag, peel and chop.

Sprinkle chicken with salt and pepper.  Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.  Add chicken and cook 5 minutes on each side or until no longer pink in center.  Remove from pan; keep warm.

Add 1 teaspoon oil, rosemary, and garlic to pan; saute until garlic begins to brown.  Stir in bell peppers, olives, and lemon juice.  Cook 1 minute or until thoroughly heated, stirring constantly.

Yield:  6 servings of 1 piece of chicken and 1/3 cup of sauce

Per serving:  159 calories, 3 g carbs, 27 g proteins

Enjoy!

Vintage Recipes for Chinese Style Entrees

Chinese-style meals are not only tasty, they are usually quick, easy, inexpensive and healthy.  In my vintage recipe collection I have two great recipes to share. 

 Chicken and Vegetables Chinese is definitely a recipe that has the above mentioned attributes.  It is easy to make, doesn’t take much time, the ingredients aren’t expensive, and it makes six servings of only 200 calories each.  That’s a pretty good deal!

CHICKEN AND VEGETABLES CHINESE

1 lb boneless, skinned chicken breast cut into 1 1/2″ pieces
2 cans chicken broth or 4 to 5 chicken bouillon cubes dissolved in 3 cups boiling water
1/2 cup raw rice
2 tbsp soy sauce
1/4 tsp ground ginger
2 cups sliced carrots
1 cup sliced green onions
1 small can chinese vegetables, drained
1/2 cup cooking sherry
1 clove minced garlic
1/4 tsp sage
1/2 cup sliced celery
1/2 cup sliced green pepper (bell pepper)
6-oz pkg frozen pea pods or peas

Brown chicken in a large Pam sprayed pan. Add broth, rice, sherry, soy sauce, garlic and ginger. Simmer, covered, 15 minutes. Add remaining ingredients and simmer until tender. Makes 6 servings of about 200 calories each.

Sweet and Sour Pork slow cooks for one hour but otherwise is a quick recipe.   Again, it is not expensive, it is easy and again, it is a healthy meal.

SWEET AND SOUR PORK

1 lb pork tenderloin, cut into strips
oil for browning
1/3 cup water
1 1/2 tbsp cornstarch
1/3 cup brown sugar
1/3 cup vinegar
3/4 cup pineapple juice
2 tsp soy sauce
1 cup sliced mushrooms
2 cups pineapple chunks
1 green pepper, cut in strips

Brown pork in oil. Add water and cook slowly for 1 hour. Add cornstarch, brown sugar, vinegar, pineapple juice, and soy sauce; mix well. Simmer 15 minutes. Add remaining ingredients and simmer 5 minutes. Serve over rice.

Enjoy!

Brown pork in oil. Add water and cook slowly for 1 hour. Add cornstarch, brown sugar, vinegar, pineapple juice, and soy sauce; mix well. Simmer 15 minutes. Add remaining ingredients and simmer 5 minutes. Serve over rice.

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