Recipes by Ashley:
Spicy Pork Chops
1 lime
1 ripe avocado
1 3/4 tsp. chili powder
1/4 tsp. minced garlic
salt
1/4 cup cornmeal
1 egg
Oil for frying
2 tablespoons mayonaisse
3/4 tsp. cumin
1/4 cayenne
4 pork chops (There's enough sauce and "rub" to make more.)
1/3 cup flour
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Squeeze 1 tablespoon from lime. Halve and peel the avocado. Puree avocado with lime, 3/4 tsp. chili powder, the garlic, 1/2 tsp. salt and the mayo until smooth. Combine remaining 1 tsp. chili powder, the cumin, cayenne, and 1 tsp.salt. Rub this mixture on chops. Combine flour and cornmeal. Beat egg. Dredge chops in flour, then egg, then again in flour mixture. Heat 1/4" oil in skillet. Fry chops until golden brown. Serve with avocado sauce.
Hamburger Cookies
These are the cutest cookies that are really easy to make and totally adorable. They look like little hamburgers! For the burger I used chocolate covered oreos, but any round chocolate cookie would work, green, yellow and red icing for the center (put one color on each third of the oreo) vanilla wafers for the buns. To get the sesame seeds on top I mixed together some confectionate sugar and water to make a sticky paste!
Chicken Salad Focaccia Sandwiches
FOCACCIA
1 (10-oz.) can Pillsbury Refrigerated All Ready Pizza Crust
2 to 3 tablespoons olive oil
2 garlic cloves, minced
1/2 to 1 1/2 teaspoons coarse salt
1 1/2 teaspoons dried rosemary leaves
SALAD
1 (12.5-oz.) can chunk chicken in water, drained, or 1 1/3 cups
chopped cooked chicken
1/2 cup chopped celery
1/2 cup mayonnaise
2 green onions, chopped
1 teaspoon dried tarragon leaves
1/2 teaspoon prepared mustard
Dash garlic powder
Dash onion powder
Heat oven to 350 F. Unroll dough onto ungreased cookie sheet to form
12x10-inch rectangle. Starting with short end, fold dough in half; press
lightly.
In small bowl, combine oil and minced garlic; mix well. Spread over
dough. Sprinkle with salt and rosemary. Bake at 350 F. for 20 to 25 minutes
or until edges are golden brown.
Meanwhile, in medium bowl, combine all salad ingredients; mix well.
Refrigerate 15 minutes.
To serve, cut warm focaccia into 4 pieces. Split each piece to form
2 layers. Spoon and spread salad on bottom halves of each focaccia piece;
cover with top halves to form sandwiches.
BBQ Beef Pop'Ems
nonstick cooking spray
1 lb. ground beef
1/2 c. BBQ sauce
2 T. brown sugar
1 (10 pack) can buttermilk biscuits
2/3 c. shredded cheddar cheese
Heat oven to 400 degrees. Brown ground beef and drain. Add BBQ sauce and brown sugar and mix well. Coat muffin cups with spray. Press each biscuit into a cup. Spoon meat mixture onto biscuits and top with cheese. Bake for 10-12 minutes or until cheese is fully melted.
Rotel Chicken
4-5 chicken breasts
1 lb. Velveeta
1 bell pepper, diced
1 onion, diced
1 can of mushrooms-or fresh
2 cans Rotel
1 lb. spaghetti
Broil chicken breast. Cut into chunks. Meanwhile, cook spaghetti. Saute onion and bell pepper in a little butter and garlic. Add cheese, Rotel, and mushrooms, heating until cheese is melted. Add mixture to chicken and spaghetti. Bake in casserole dish at 325* for 30 minutes.
Captain Crunch Chicken Tenders
2 c. Captain Crunch cereal
1 ½ c. cornflakes
1 egg
1 c. milk
1 c. all-purpose flour
1 tsp. onion powder
1 tsp. garlic powder
½ tsp. black pepper
2 lbs. chicken breast cut into 1 oz. tenders
vegetable oil for frying
Coarsely grind or crush the 2 cereals together and set aside. Beat egg with milk and set aside. Mix flour, onion, garlic and onion powder and black pepper. Set aside. Dip chicken in seasoned flour. Move around to coat well and shake off excess flour. Dip in egg wash, coating well, then dip in cereal mixture, coating well. Heat oil in large skillet and carefully drop in chicken tenders. Cook until golden brown and fully cooked, about 3-5 minutes depending on the size. Drain and serve with honey-mustard sauce or ranch dip.
Layered Reuben Casserole
1 16oz can kraut
12 oz deli sliced corned beef broken into pieces
2 cups shredded swiss cheese
1/2 cup mayonnaise
1/4 cup 1000 island salad dressing
2 tomatoes sliced thin
10 slices dark rye bread
1/2 cup melted butter or margarine
Dry rye bread in oven with butter and crumble. Then layer ingredients:
kraut, beef, cheese, mayonnaise, dressing, tomatoes, and bread crumbs.
Bake until heated thoroughly and cheese melts. 350 degrees for about 20 to
30 minutes.
Hoppin John with Bacon
2 cup Cooked Rice
4 large slices Bacon
1 large Onion- chopped
1 large can Blackeyed Peas
Salt and Pepper, Tabasco to taste
With scissors, cut bacon into 1" pieces. saute bacon slowly to render as much fat as possible. Then saute onion in the bacon fat. When
this is done combine the rest of the ingredients in the saute pan, stir and heat through. Dot with Tabasco to taste.
Low Fat Spicy Hoppin John
1 tsp. hot chili oil or other spicy oil
1/4 cup chopped onion
1 small green pepper, coarsely chopped
1 cup vegetable broth
Salt and pepper to taste
3 cups cooked black-eyed peas
2 Tbsp. flour
In 2-quart saucepan, heat oil over medium heat. Add onion and
saute, stirring, until browned. Stir in green pepper and cook until
brightly colored and just tender.
Set aside 1/4 cup of broth. Add remaining broth, salt and pepper
to taste, and black-eyed peas. Heat to boiling over high heat, then reduce
heat to low and simmer about 5 minutes. In cup or small bowl, stir together
reserved broth and flour. Add to hoppin'john and cook, stirring, until mixture thickens. Serve immediately. Makes 4 servings.
Hoppin John
1 cup dried black-eyed peas
1/4 pound salt pork (diced)
1 medium green bell pepper (chopped)
1 medium onion (chopped)
1 cup uncooked rice
1 tablespoon butter or margarine
Tabasco, to taste
salt and pepper, to taste
Soak peas overnight, drain. Add salt pork, green pepper and
onion. Cover with water and simmer 2 hours or until peas are tender. Cook
rice according to package directions. When peas are done and water has cooked
very low, add rice and remaining ingredients. Cover and cook over low heat
until all liquid is absorbed. Serve hot.
Bow Tie Lemon Chicken
4-2/3 cups uncooked bow tie pasta
12 oz boneless skinless chicken, in 1 in strips
1/2 tsp lemon pepper seasoning
2 garlic cloves, minced
1 tbs canola oil
1 cup chicken broth
1 cup frozen peas, thawed
2/3 cup carrots, shredded
1/4 cup cream cheese, cubed (can use reduced fat)
2 tsp lemon juice
1/2 tsp salt
1/3 cup parmesan cheese, shredded
Cook pasta according to package. Meanwhile, sprinkle chicken
with lemon pepper. In a large nonstick skillet, stir-fry chicken
and garlic in oil until chicken juices run clear. Remove and
keep warm. Add broth, peas, carrots, cream cheese and lemon juice
to the skillet; cook and stir until cheese is melted. Drain
pasta. Add pasta, chicken and salt to vegetable mixture; heat
through. Sprinkle with Parmesan cheese.
Fresh Veggie Pizza
1 tube (8 oz) reduced-fat crescent rolls
1 pkg (8oz) reduced fat cream cheese
1 envelope ranch salad dressing mix
2 tbs fat free milk
1/2 cup each chopped fresh broccoli, cauliflower,carrots, green pepper, sweet red pepper and mushrooms
Unroll crescent roll dough into one long rectangle. Press onto
the bottom of a 13x9x2 baking pan coated with non stick cooking
spray; seal seams and perforations. Bake at 375F for 11-13
minutes or until golden brown. Cool completely.
In a mixing bowl, beat cream cheese, salad dressing mix and milk
until smooth. Spread out over crust. Sprinkle with veggies.
Cover and refrigerate for at least 1 hour before serving. Cut
into 16 pieces.
Mexican Lasagna
1 lb lean ground beef
1 can (16 oz) fat free refried beans
2 tsp dried oregano
1 tsp ground cumin
3/4 tsp garlic powder
9 uncooked lasagna noodles
1 jar (16 oz) salsa
2 cups water
2 cups (16 oz) reduced fat sour cream
1 can (2-1/4 oz) sliced ripe olives, drained
1 cup reduced fat Mexican blend cheese, shredded
1/2 cup green onions, thinly sliced
In a nonstick skillet, cook beef over medium until no longer
pink, drain. Add the refried beans, oregano, cumin and garlic
powder, heat through. Place three noodles in a 13x9x2 inch
baking dish coated with nonstick cooking spray, cover with half
of the meat mixture. Repeat layers. Top with remaining noodles.
Combine salsa and water. Pour over noodles. Cover and bake at
350F for 60-70 minutes or until noodles are tender. Spread with
sour cream. Sprinkle with olives, cheese and onions.
(Optional--You can place back in the oven if you like, to melt
the cheese. Be careful not to over cook.) Yields 9 servings.