Italian Black Beans and Rice
| Scrumptious Scallops
-1 1/2 pounds bay scallops -1 1/2 pounds bay scallops -1 tablespoon garlic powder -2 tablespoons butter, melted -fresh lemon 1 package of quick rice or pasta, whatever flavor you prefer, prepared Rinse scallops and sprinkle with garlic powder or any other seasoning you prefer. Melt butter in skillet over med/high heat and sauté the scallops for approximately 2 minutes on each side. Pour the scallops and sauce over rice or pasta, squeeze fresh lemon juice over the top. Garnish with parsley and a little paprika if you’d like. |
Quick and Easy Crab Cakes – from Helen
2 - 6 oz Cans Crab Meat, Drained with 2 Tablespoons of Liquid Reserved
1 Box Stuffing Mix (Cornbread or Herb Flavored)
1 Tablespoon Lemon Juice
1 Tablespoon Old Bay or Other Creole Seasoning
2 chopped green onions
Mix Crab and Stuffing Mix together
Add Lemon Juice and Seasoning
If too Dry to Form easily into Cakes add Liquid from Crab a 1/2 Tablespoon at a time
Form into Small Cakes, you should get between 6 and 8.
Spray a Non-stick Skillet with Cooking Spray and Cook until Golden Brown on Medium High Heat, or Until Golden Brown.
Serve as is with cocktail or tartar sauce, or on buns as a sandwich.
Prepare as directed except use ¼ cup less water than directed
You can replace the spicy stuff with Mild and it will taste just as good.
- Prepare two packages of “Lipton Noodles and Sauces Creamy Garlic” as directed
- (I leave out the butter to make it lower in fat)
- Cut up 1 pound of Imitation Crab into smaller pieces
- put in the crab
- Two packages and one pound will feed 4-6 people.
- You can cut this on half (One package and ½ pound of crab for 2-4 people)
Gingered Beef & Vegetables - 1-1/2 pounds boneless beef round steak, cut into 1-inch cubes
- 4 medium carrots, bias-cut into 1/2-inch-thick slices
- 1/2 cup bias-sliced green onions
- 2 cloves garlic, minced
- 1-1/2 cups water
- 2 tablespoons soy sauce
- 2 teaspoons grated fresh ginger
- 1-1/2 teaspoons instant beef bouillon granules
- 1/4 teaspoon crushed red pepper
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- 1/2 cup chopped red sweet pepper
- 2 cups loose-pack frozen sugar snap peas, thawed
- Hot cooked rice
Directions
-
1. In a 3-1/2- or 4-quart slow cooker, combine beef, carrots, green onions, and garlic. In a medium bowl, combine the 1-1/2 cups water, the soy sauce, ginger, bouillon granules, and crushed red pepper; pour over mixture in cooker.
-
2. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.
-
3. If using low-heat setting, turn to high-heat setting. In a small bowl, stir together cornstarch and the 3 tablespoons cold water; stir into meat mixture along with sweet pepper. Cover and cook for 20 to 30 minutes or until thickened, stirring once. Stir in sugar snap peas. Serve with hot cooked rice. Makes 6 servings.
Ham & Noodles Romanoff 1- 7oz box of Noodles Romanoff mix 1 & 1/2 cups of cooked ham cubed 1- 8oz can of cut green beans, drained Prepare noodles according to directions, increase milk to 2/3 cup Stir in ham and green beans bake in 1-1/2 qt casserole dish, greased & covered, at 350 degrees for 20 minutes Seven Can Soup 1 can Rotel Tomatoes 1 can Crushed Tomatoes 1 can Tomato Soup 1 can Veg-all 1 can of Corn 1 can chili with beans 1 can chili without beans 1lb hamburger Brown meat, empty each can, (don't drain) Simmer - Enjoy Spinach Dip 1 16oz container of sour cream 1 10oz package of frozen spinach (thawed & drained) 2 tblspoons of milk 1 pkg of Good Seasons Italian Dressing mix 1/4 teaspoon of salt Mix all ingredients - refrigerate until chilled. Serve with Veggies or Crackers Italian Black Beans & Rice 2 tablespoons of Olive Oil 1/2 cup chopped onion 2 garlic cloves minced 1 can Black Beans 1/2 cup of cooked ham 3/4 tablepoon of Dry Italian Seasoning 3 - 5 drops of hot pepper sauce 2 cups of hot cooked rice Heat oil in large skillet over medium heat until hot. Add onion and garlic; cook 3 to 5 minutes or until tender. Stir in all remaining ingredients except rice. Simmer uncovered 6-8 minutes. Serve over rice. Makes 4 (1 cup) servings. Scandinavian Noodles with Meat Sauce 1lb Ground Beef 1/4 cup chopped onion 1/2 teaspoon dillweed 1 can Cream of Mushroom Soup 1/2 cup sour cream salt & pepper to taste egg noodles cooked & drained Brown the meat with onion, drain, Add dill, salt, pepper & soup mix together, stir in sour cream, & heat throughly just before serving. Don't over heat the sour cream. Serve over hot noodles. Turkey Burritos 1 lb Ground Turkey 1 box frozen spinach (thawed)
1 jar of salsa
1 can of diced green chilis
8oz of reduced fat sour cream
Shredded Cheese
Tortillas
Season the Turkey meat with chili powder and brown in a large skillet.
Remove all water from spinach and saute it with turkey meat.
Mix in 1/2 jar of salsa, chilis, sour cream, and a handful of cheese. Saute together.
Warm tortillas for a few seconds in microwave.
Wrap some of the mixture in each tortilla and serve with a salad.
Easy Chicken Pot Pie
By Shirley Adams From the Hillcrest Academy Cookbook. www.Hillcrest-Academy.org
1 2/3 cups frozen mixed vegetables, thawed
1 cup cubed cooked chicken
1 can cream of chicken soup
1 cup Bisquick
½ cup milk
1 egg
Heat oven to 400 degrees. Mix vegetables, chicken and soup in ungreased 9” pie plate. Stir remaining ingredients and pour into pie plate. Bake 30 minutes or until golden brown.
Cheesy Chicken quesadillas
3 boneless skinless chicken breast
1 can of cheddar cheese soup
1/2 cup salsa (more if you like it spicy) 10 inch flour tortillas
Cut up your chicken into thin strips and brown in a small amount of oil.
Season to taste. Add the can of soup and salsa. Stir well. Take a tortilla and lay on a baking sheet. wet the edges with water. You can use your finger since you don't need a lot. Add some of the mixture to the center and spread towards the edges. Put another tortilla on top. Bake at 375 for about 8 minutes. Really all you are doing is crisping it up. When it is done, pull out and cut like a pizza. One usually feeds 2 people. YOu can add your favorite toppings on it if you wish.
Slow-Cook Simmerin’ Mexican Dip
1 pound pork sausage
2 16oz packages cubed, processed cheese
1 10oz can tomatoes and green chilies with liquid
Brown sausage in skillet, crumble and drain well. Place all ingredients in slow cooker and heat thoroughly. Serve hot with tortilla chips.
Colorful Pasta Salad
1 package tri-colored spiral pasta
½ to 1 each: red, yellow, green bell peppers, julienne sliced
Medium purple onion, thinly sliced
Sliced olives
Crumbled feta cheese (1 lg package or 2 small)
8 oz bottle Italian dressing
Optional: sliced ham or turkey
Cook pasta according to package directions, drain and rinse with cold water. Transfer to a large serving bowl along with the veggies and cheese. Pour the dressing over and toss well to coat. Mix in sliced ham or turkey for a main dish salad, or serve as a side dish with chicken off the grill. If you like a lot of cheese, also toss in some grated parmesan.
Pinto Bean Pie
1 pound lean ground beef
1 chopped onion
2 (16 oz) cans pinto beans with liquid
1 (10 oz) can tomatoes and green chilies with liquid
1 can french-fried onion rings
Brown the beef and onion and drain grease. In 2-qt casserole dish, layer 1 can beans, half of the beef, and half of the can of tomatoes. Repeat layer.
Top with onion rings and bake uncovered at 350 for 30 minutes.
Beef & Broccoli
1 pound beef sirloin steak
1 onion, chopped
1 (10 oz) can cream of broccoli soup
1 (10oz) package frozen chopped broccoli, thawed
Slice beef across grain into very thin strips. In large skillet, brown steak strips and onion in a little oil and stir several times. Reduce heat and simmer 10 minutes. Stir in soup and broccoli and heat through.
When ready to serve, spoon beef mixture over hot, cooked noodles or rice.
Previous Month Recipes
Previous
Crock Pot Barbecue, Broccoli-Cheese Chicken, Tortilla Enchilada Soup
Janurary
Fake Rotisserie Lemon Pepper Chicken, Super Easy Chicken Parmesan, Mexican Chicken Soup
December
Chicken-Broccoli-Cheddar Soup, Sausage Corn Chowder, Easy Albondigas (Mexican Meatball Soup), Monterey Spinach Melts, Turkey Salad
November
Turkey Breast in the Crockpot, Taco Grande
October
Black Bean & Rice Casserole, Chicken and Rice, Cheddar Broccoli Chicken Skillet
September
Italian Rosemary Chicken & Vegetables, Sauteed Salmon Steaks, Creamy Shells with Peas and Bacon, Breakfast Casserole
August
Mama's Broccoli Casserole, Perfect Rice Every Time, Chicken Quesadillas
Mexico City Dip, Hamburger-Cheese Dip, Artichoke Chicken, Chili Casserole, Asian Beef and Noodles, Dijon Pork Chops, Lemonade Chicken
