Originally Posted by liciwieder83

This is what we had tonight, and DH loved it! Let me know what ya'll think!

Chicken in Onion Cream Gravy

4 servings
Ingredients:
1 pound boneless chicken breasts cut into halves
olive oil
1/2 stick butter
one large onion
large can chicken broth
poultry seasoning
salt and pepper
one pint table or heavy cream


Preparation Method:

1
rinse chicken and pat dry sprinkle with poultry seasoning heat enough olive oil and butter to coat the bottom of a large skillet over medium heat add chicken to pan and turn to cook just until browned, seasoning with salt, pepper and more poultry seasoning to cover both sides add enough broth that chicken pieces are almost covered slice one large onion in rings- place over chicken. no need to stir intitially! cover and cook over low heat for an hour, turning several times remove chicken from broth turn up heat and cook broth until it begins to reduce and thicken lower heat to medium, add cream until gravy thickens and becomes nice and creamy
2
pour over chicken pieces and enjoy! It's sp simple. yet soooo delicious.
3
Please try it once and you'll be hooked!

Originally Posted by Wendy M.

DH was home so he cooked Brats cooked in Beer...toppings were onions,yellow,green,red bell peppers. French Fries & Chili Cream Cheese Dip with Tostitos scoops.

Originally Posted by kdmichelle

Here is the pork tenderloin recipe if you want it: (to make it more low carb friendly I use the sugar free jam and whole wheat flour)

Apricot Glazed Pork Tenderloin

Roll a pork tenderloin in seasoned flour. Heat oil in a skillet and brown the tenderloin in the oil. Put it in a baking pan.

In a bowl mix apricot jam (I used about 1/4-1/2 of a jar), honey, orange juice, salt. mustard and a little garlic powder. (if the jam is cold you will have to heat it for a few seconds in the microwave in order to mix this well). You want it to be somewhat runny.

Pour the jam mixture over the tenderloin. Bake at 350. It usually takes 30-40 minutes. Every 15 mins or so go in and spoon the jam mixture that is on the bottom of the pan on the top of the tenderloin. Slice and eat!

Originally Posted by arpmom

tonight's dinner will be homemade augratin potatoes, broccoli, brussel sprouts, spinach, and sesame ginger pork chops.

here's the potato recipe i use (mind you i made it up myself over years until it became like i wanted it to be)

3 lbs red potatoes diced (about 1/2 inch cubes)
vidalia (white will work) onion sliced thin
24 oz bag lowfat cheddar cheese (shredded)
1 block nufatechel (lowfat) cream cheese
chicken broth and milk mixed (this depends on how creamy you want your potatoes. my mixture is mostly milk.


mix all ingredients but the broth/milk into a 13x9 pan. add broth/milk to cover only half of mixture. bake at 350 for two hours. let sit in oven until ready to serve.

Originally Posted by gstump7694

I have dinner in the crockpot for tonight. We are having Chicken and brown basmati rice cooked in a sauce of chicken broth, water, cream of mushroom soup and onion soup mix. May have either a salad or broccoli with that as well.

Originally Posted by Jashobeam

I put 1 and 1/2 cans of Campbells cream of chicken and herb soup over a chicken and am baking it for close to an hour at 375. I think it's probably a 3 or 4 pound bird.

Originally Posted by arpmom

Here is a really good jello salad.

1 jar cranberry sauce, i jar crushed pineapple 1 bag walmuts (hopeed or halves that you chop) 2 big boxes of sf jello strawberrry flavor. dissolve the jello in the recommended water then add everything else. do not add the cold water. my family loves this and it is really really good.

instead of sweet potato casserole, just bake whole sweet potatoes and add spray butter and a little splenda/cinnamon.

Originally Posted by LandonsMommy

There is a good recipe for the sweet potatoes using mashed bananas and honey for sweetness instead of sugar. They are mashed and then whipped together. You can add an egg white and make a light souffle. Very filling and still sweet, but not so naughty.

Originally Posted by nikbeehubby

roasted chicken and acorn squash:

1 whole chicken
1 orange
1 stalk lemongrass
1/2 stick butter
1/4 cup zatar (can sub. thyme okay)
1 Tbs ground fresh ginger
1Tbs salt
Pam or like nonstick spray

soften butter and to that add zatar, ginger, salt..make a paste.
work this paste underneath the skin all over the chicken. work yer fingers all around under there, yeah i kno its messy.
cut up orange in thin slices. cut lemongrass into pieces of a few inches each.
spray Pam in roaster and over chicken. put a few slices of orange and lemongrass under chicken in roaster and a few inside bird too. cook at 350 till thermometer in white meat shows 170 degrees.

2 acorn squash
1/4 cup brown sugar
1 stick butter
1 Tbs of 5 spice powder, (can sub pumpkin pie spice okay)
1 tsp salt
1 Tbs bourbon (or vanilla extract)

cut squash in half, scoop out seeds, nuke in microwave for about ten mins till flesh is tender. scoop out with a spoon and set aside.
melt butter in pan and add rest of ingredients stirring well. add squash, mash up with a potato masher.

Originally Posted by nikbeehubby

Pav Bhaji, a medium hot tomato based curry. Pakistani in origin. best served with Naan bread but we ate it with rice.

1 Tbs red curry powder (or orange, or hell even purple, just not yellow)
1 Tbs red pepper flakes
1 Tbs lemon juice
2 Tbs fresh grated ginger
1 stick butter
2 normal sized cans diced tomatoes with juice
1 handful cilantro leaves
1 big double handful chicken meat
1/4 cup minced garlic
2 Tbs garam masala
1 pint water

mix all together and simmer for 30 minutes.

********* PLEASE
if any of you try any of our recipies... PLEASE seek out and find ANY curry powder that IS NOT that stuff you find by spice islands brand you see in most grocery stores. that same brand has a "red" curry powder, aka "madras" curry powder which is marginally okay, but the common stuff... ugh. its awful and not like "real" curry. yuck, way way way way too much tumeric in it. even the 2 dollar a pound cheapo curry powder at the asian markets is better than that stuff you pay five bucks a tiny jar for.

for my fellow "foodies" try a google for "penzeys" spices. you name it... they gots it.

Originally Posted by nikbeehubby

naan, the staple bread of middle eastern and indian cuisine. flat, round, and quite flavorful. a pita bread is comparable but not the same. naan is better. IMHO.

naan:

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1/4 cup white sugar
• 3 tablespoons milk
• 1 egg, beaten
• 2 teaspoons salt
• 4 1/2 cups bread flour
• 2 teaspoons minced garlic (optional)
• 1/4 cup butter, melted

mix all to make a dough, knead ten minutes, allow to rise an hour, punch it down. pinch off balls of dough about the size of golf balls and put on a baking sheet. allow to rise another hour. flatten out to half an inch thick and fry on an oiled griddle pan or large frying pan on high heat.

i got this ingred list from allrecipes, virtually identical to every naan recipe ive seen other places.

Originally Posted by megissassy

i had a baked chicken breast seasoned with olive oil, a pinch of lemon pepper and lemon juice baked with onions and mushrooms on top and i hade the best salad ever, i used leafy green lettuce, iceburg lettuce, and fresh baby spinach with homemade olive oil and balsamic vinager with lemon juice dressing topped with onions, mushrooms and olives!

Originally Posted by KlassicalKat

I am making those wonderful, legendary
Easy for Summer Chicken Enchiladas...but putting going to put them into taco shells with all the taco trimmings instead, which is wonderful
Here's the recipe, originally posted by rahrah75 in a previous thread about Crock Pot Recipes:
P.S. I love these because you don't have to thaw the chicken out first...just dump it all into the Crock Pot and cook on High all day. I add lots of fresh chopped garlic, 'cause I'm a garlic fiend! Also I add a can of chopped mild chiles

Easy for summer Chicken enchiladas
5-6 frozen boneless skinless chicken breasts
2 jars of your favorite salsa ( I use salsa Lisa for this)
Tortilla shells
Lettuce
tomatoes
Cheese

Place your boneless chicken breast and both jars of salsa in the crockpot on high in the am and cook all day about 1/2 before your ready to eat, take a form and shred the chicken in the salsa keep in crockpot until ready to serve. Once you break up the chicken in soaks up the extra salsa

PLace on tortillas and add your favorite toppings.
(Kelli2, The chicken enchilada meat came out just delicious. I used one jar of salsa that I had in the pantry, and used a can of diced tomatoes, some chopped slices of jalapeno in the jar, fresh garlic crushed, onion powder, and fresh chopped cilantro that I added after shredding the meat. We had 5 frozen chicken breasts...the sixth one wouldn't fit in my crock pot. The shredded meat took up all the juices as you said.
For condiments, we added sliced black olives, shredded sharp cheddar, sour cream, chopped red onion, and more chopped cilantro. I had a jar of enchilada sauce, and we added a bit of that too. I used frozen tortillas and they worked great. I sizzled them in an olive oil sprayed fry pan It was absolutely delish, a great summer recipe.)