Prep Time: 20 minutes (ready in 45 minutes) easy
Servings: 16
8 eggs
1/4 cup mayonnaise
2 teaspoons prepared mustard
1/4 cup finely chopped cooked ham
1 tablespoon dill pickle relish
dash pepper
1) In 3-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1-inch.
Heat to boiling. Immediatly remove from heat; cover and let stand 15 monutes. Drain; rinse
with cold water. Place eggs on bowl of ice water; let stand 10 minutes; Drain
2) Peel eggs; cut lengthwise in half. Remove yolks; place in medium bowl. Add mayonnaise and
mustard; blend well, mashing yolks just until smooth. Stir in ham and relish.
3) Spoon yolk mixture into egg white halves. Serve immediately, or cover and refrigerate until
serving time.
Friday, May 1, 2009
Easy Ham and Noodles
Prep Time: 20 Minutes Easy Low Fat
Servings: 4 (1-3/4 Cups Each)
1 can (14 oz.) chicken broth
1 can water
3 cups uncooked dumpling egg noodles (5 oz.)
2 boxes (10 0z. each) frozen broccoli, cauliflower, carrots, and cheese flavored sauce
2 cups cubed (1/2 inch) cooked ham
1) in 3-quart saucepan, heat broth and water to boiling. Add noodles; return to boiling. Reduce
heat to med-low; cook 8-10 minutes or until noodles are tender and most of liquid is
absorbed, stirring occasionaly (do not drain).
2) Meanwhile, cook vegetables as directed on box.
3) Gently stir vegetables in cheese sauce and ham into noodle mixture. Cook over medium-low
heat 3-4 minutes or until hot, stirring occasionally
Servings: 4 (1-3/4 Cups Each)
1 can (14 oz.) chicken broth
1 can water
3 cups uncooked dumpling egg noodles (5 oz.)
2 boxes (10 0z. each) frozen broccoli, cauliflower, carrots, and cheese flavored sauce
2 cups cubed (1/2 inch) cooked ham
1) in 3-quart saucepan, heat broth and water to boiling. Add noodles; return to boiling. Reduce
heat to med-low; cook 8-10 minutes or until noodles are tender and most of liquid is
absorbed, stirring occasionaly (do not drain).
2) Meanwhile, cook vegetables as directed on box.
3) Gently stir vegetables in cheese sauce and ham into noodle mixture. Cook over medium-low
heat 3-4 minutes or until hot, stirring occasionally
Thursday, April 30, 2009
Alfrado Chicken Pasta
Prep Time: 25 Minutes Easy
Servings: 5 (1-1/3 Cups Each)
4 cups uncooked rotini, penne or bow-tie (farfalle) pasta (8 oz)
1 1/2 cups frozen sweet peas (from 1 lb bag)
1 cup shredded carrots (2 small)
1 tablespoon vegetable oil
1 lb. boneless skinless chicken breasts, cut into thin bite-size strips
1 jar (16 oz) Alfredo sauce
2 teaspoons dried basil leaves
1) In a 4-quart saucepan, cook and drain pasta as directed on package, adding peas and carrots
during last 5 minutes of cooking. Drain; return to pot.
2) Meanwhile, in 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 9 to 11
minutes, stirring frequently, until chicken is no longer pink in center.
3) Stir chicken, Alfredo sauce and basil into pasta mixture in skillet. Cook and stir over medium
heat until throughly heated.
Servings: 5 (1-1/3 Cups Each)
4 cups uncooked rotini, penne or bow-tie (farfalle) pasta (8 oz)
1 1/2 cups frozen sweet peas (from 1 lb bag)
1 cup shredded carrots (2 small)
1 tablespoon vegetable oil
1 lb. boneless skinless chicken breasts, cut into thin bite-size strips
1 jar (16 oz) Alfredo sauce
2 teaspoons dried basil leaves
1) In a 4-quart saucepan, cook and drain pasta as directed on package, adding peas and carrots
during last 5 minutes of cooking. Drain; return to pot.
2) Meanwhile, in 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 9 to 11
minutes, stirring frequently, until chicken is no longer pink in center.
3) Stir chicken, Alfredo sauce and basil into pasta mixture in skillet. Cook and stir over medium
heat until throughly heated.
Grilled Herb Chicken
Prep Time: 50 Minutes (Ready in 50 Minutes)
Servings: 4
1 teaspoon seasoned salt
1 teaspoon dried oregano leaves
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/4 teaspoon ground red pepper (cayenne)
3 to 3 1/2 lb. cut-up broiler-fryer chicken, skin removed
2 tablespoons olive oil
1) Heat grill. In small bowl, mix seasoned salt, oregano, garlic powder, pepper, paparika, and
ground red pepper. Brush chicken pieces wit oil; sprinkle with seasoning mix.
2) When grill is heated, place chicken over medium heat; cover grill. Cook 35-50 minutes,
turning occasionaly, until thermometer insertes in center of chicken breasts reads 170F,
and in center of thighs, legs, and wings reads 180F.
(Move breasts to outer edge of grill when done)
Tip:
Serve grilled vegetables with the chicken. Toss the cut-up
veggies in olive oil and season to taste with salt and pepper.
Servings: 4
1 teaspoon seasoned salt
1 teaspoon dried oregano leaves
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/4 teaspoon ground red pepper (cayenne)
3 to 3 1/2 lb. cut-up broiler-fryer chicken, skin removed
2 tablespoons olive oil
1) Heat grill. In small bowl, mix seasoned salt, oregano, garlic powder, pepper, paparika, and
ground red pepper. Brush chicken pieces wit oil; sprinkle with seasoning mix.
2) When grill is heated, place chicken over medium heat; cover grill. Cook 35-50 minutes,
turning occasionaly, until thermometer insertes in center of chicken breasts reads 170F,
and in center of thighs, legs, and wings reads 180F.
(Move breasts to outer edge of grill when done)
Tip:
Serve grilled vegetables with the chicken. Toss the cut-up
veggies in olive oil and season to taste with salt and pepper.
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