Fiesta Lime Chicken

Tuesday, May 10, 2011

(Recipe for rice here)

What you need (2 servings):

10 oz Boneless skinless chicken breast, cut into about 4 pieces
1/4 cup, or more to taste, lime juice
Mrs. Dash Fiesta Lime seasoning
Cilantro

Preheat the oven to 375 degrees.

In a small glass baking dish, spray with non-stick cooking spray. Pour enough lime juice to coat the bottom of the pan, place chicken in pan, pour Mrs. Dash Fiesta Lime seasoning over the chicken, enough to lightly coat it.

Put a few drops of lime juice on top of chicken, top with a few pieces of cilantro.

Bake for 35-45, until juices run clear.

WW points plus value, 5 pts.

Sugar Cookies with icing

Sunday, December 19, 2010

I usually make these cookies on Christmas & Valentine's day. Valentine's day I use melted dove chocolate instead of icing. You will both recipes here for the cookies & the icing.



What you need for cookies:

2 sticks of butter, softened
1 cup of sugar
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla extract

Instructions:

Preheat the oven to 350 degrees.

In a large bowl, cream together the butter and sugar. Into a seperate bowl, sift together the flour, baking soda, and salt. Alternating with the eggs, add the flour mixture to the butter mixture, beating well after the addition of each. Fold in the vanilla.

Roll out the dough on a flat surface, using flour on the rolling pin & surface you are using. Roll it pretty thin...but not too thin. Use cookie cutters to cut out the shapes of your choice. Place on an ungreased cookie sheet.

Bake until golden brown on the bottom, 12 to 14 minutes. Remove from the oven and let cool for about 5 mins before transferring to a plate.

Once completely cooled, decorate with icing.

What you need for icing:

Powdered sugar
Milk
Food coloring

Directions:

I don't measure how much I use. I'm estimating 1 cup of powdered sugar, 1 tablespoon of milk and 3 or so drops of food coloring for each color you are making of icing. A little bit of milk goes a very long way when making the icing, so it's better to use too little at first and add more if needed. Mix the icing & milk using a fork to get any clumps dissolved.

Using a butter knife (one for each color of icing so you don't mix the colors together) decorate the cookies by spreading the icing onto the cookie into any design you like. Icing may be watery. I usually place the cookies into the freezer to harden the icing, and then transfer to a container or plate afterwards.

This recipe makes a varied amount of cookies depending on the size cookie cutters you use. I usually double up my recipe for extras!

Pasta & Spinach Mushroom Sauce

Wednesday, September 15, 2010

Pasta & Spinach Mushroom Sauce



What you need:

1 box of Tri Color Rotini (12oz), Cook according to package directions
2 tablespoons butter
2 tablespoons shallots OR green onion
1/4 cup diced red onion
2 tablespoons flour
1/2 teaspoon salt & pepper
2 cups milk
1 cup sliced fresh mushrooms
1 cup baby spinach leaves, chopped
3 tablespoons fresh grated parmesan

In a large non-stick skillet, over medium-high heat, melt butter. Add shallots/green onion and red onion until translucent & fragrant, 2 to 3 minutes. Stir in flour, salt and pepper; mix well. Add milk, all at once, stirring to combine. Add mushrooms and cook until bubbly. Add spinach and Parmesan and cook 1 to 2 minutes more. Toss with warm pasta.

This recipe is not mine--"Full Circle" pasta box is where it came from!

Red Beans & Rice, Chicken Stew

Wednesday, June 9, 2010



What you need:

1 Family size box of Zatarans Red Beans & Rice
4 3/4c water
1 lb chicken cut into bite size peices
2 carrots chopped
3 or 4 red potatoes in chunks
1/2 of a whole white onion cut into chunks
1 can diced tomatoes

What you need to do:

Add All ingredients except for chicken into a pot. Bring to a boil.

While you're waiting for the mixture to come to a boil, place your chicken in a pot or pan with a little oil (enough to barely coat the bottom). Cook the chicken til it's almost done (5-7 mins). Cook it with the lid on, but stiring occasionaly so all sides cook evenly.

Add the chicken to the other pot. Simmer for about 30 minutes or until veggies are tender & chicken is completely cooked.

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