Misfit Recipies

Balsamic Chicken with Mushrooms

Submitted by Joanne (Jor)

2 tsp olive oil
3 tbsp balsamic vinegar
2 tsp Dijon mustard
1 large garlic clove, crushed
1 pound uncooked boneless, skinless chicken breast
2 cups mushrooms, sliced
1/3 cup canned chicken broth
1/4 tsp. dried thyme

Heat 1 tsp oil in nonstick skillet. In medium bowl, mix 2 tbsp vinegar, the mustard and garlic. Add chicken and turn to coat.

Transfer chicken and marinade to skillet. Saute chicken until cooked through (about 3 mins each side). Transfer chicken to a platter and keep warm.

Heat remaining teaspoon of oil in skillet. Saute mushrooms for 1 minute. Add broth, thyme and remaining tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about two minutes longer. Service chicken topped with mushrooms.

(Tonight I finished cooking the mushrooms, took them out and put them over the chicken. Then I cooked a bag of spinach in the remaining marinade. Just enough to wilt the spinach. It was delish!)

Crunchy Ramen Chicken Salad

Submitted by Joanne (Jor)

1 tbsp butter
1 3-oz. Oriental flavor Ramen soup
2 tbsp sesame seeds
1/4 cup sugar
1/4 cup white vinegar (I often use Rice vinegar and less sugar)
1 tbsp sesame oil
1/2 tsp pepper
2 cups cut-up, cooked chicken
1/4 dry roast peanuts
1 16-oz. bag cole slaw mix

Melt butter in skillet. Stir in seasoning pack from soup mix. Break noodles (dry) into bite-sized pieces over skillet. Stir into butter. Cook approximately 2 minutes. Stir in sesame seeds. Cook 2 more minutes, until noodles are golden brown. Remove from heat.

Mix sugar, vinegar, oil and pepper in large bowl. Add noodle mixture and remaining ingredients. Toss to coat.

Two things I do: I used chicken I have marinated in Lowry's Teriyaki marinade and grilled -- yum. Also, if you aren't serving the dish immediately, keep the crunchy noodle mixture in a separate bowl so that it stays crunchy. Toss them in when ready to eat.

Cool Mandarin Dessert

Submitted by Karen (stampngokaren)

1 can (11 oz) mandarin oranges
2 packages (3 oz) sugar-free orange gelatin
2 cups boiling water
1 pint orange sherbert

Drain oranges, reserving the juice; add enough water to juice to measure one cup. Refridgerate oranges. In a large bowl, dissolve gelatin in boiling water. Stir in reserved juice. Add sherbert; stiring until dissolved. Refregerate until 1 hour or until thickened (not set). Keep 10 orange segments refridgerated for garnish. Fold remaining oranges into gelatin mixture; cover and refrigerate until set. Just before serving garnsih with reserved oranges and mint if desired. Serves 10. Taken from Light and Tasty Magazine.

***I used regular jello. Peaches can be substituted for the oranges and it is just as delicious. I also stick my jello in the freezer to speed up the thickening process.***

Strawberry Mousse

Submitted by Karen (StampngoKaren)

4 cups quartered fresh strawberries or frozen unsweetened strawberries
1/2 cup sugar
1 package (1 ounce) sugar-free instant vanilla sugar
1 carton (8 oz) frozen reduced-fat whipped topping

In food processor or blender, combine strawberries and sugar; process until smooth. Strain and discard seeds. return to food processor/blender; add pudding and process until smooth. Transfer to a large bowl and fold in whipped topping. Spoon into dishes. Refridgerate until serving. 8 servings. Taken from Light and Tasty magazine.

*** I made mine with regular instant pudding mix instead of the sugar free. Next time I make this I will eliminate the 1/2 cup sugar with the regular pudding mix to make it less sweet.***

Chicken Tortilla Soup

Submitted by Joanne (Jor)

2 cans white beans
2 lbs boneless chicken breasts
1 tbsp olive oil
2 med onions, chopped
2 tbsp diced garlic
2 - 4 oz cans chopped mild green chilies
2 tsp cumin
1 ½ tsp dried oregano
1/4 tsp cayenne pepper
6 cups chicken stock (less if you want it more like chili)
12 oz. grated Monterey Jack cheese

sour cream
chopped fresh cilantro
salsa
tortilla chips, crumbled

Place chicken in large pot, cover with water, simmer. Cook until tender. Drain and cool. Tear into small bite-sized pieces

In large pot, sauté onions in oil until translucent. Stir in garlic, chilies, cumin, oregano and cayenne pepper. Add beans and stock and bring to a boil. Simmer until beans are tender.

Add chicken and 2 cups cheese to chili and stir until cheese melts. Add chicken about ½ hour before serving.

Serve in bowls over tortilla chips. Serve with remaining cheese, sour cream, salsa and cilantro.

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Easy Cheesey Potato Supreme

Submitted by Stacy (dolphenecho)

1 2lb frozen shredded hashbrowns, thawed
1 C finely chopped onion
1 can cream of chicken-mushroom soup
1 8 oz carton of sour cream
2 C shredded Cheddar cheese
1 stick of butter, melted
1 tsp salt
1/2 tsp pepper (optional)
1 C Corn Flake crumbs or potato chips (smashed on and sprinkled on top)

Combine ingredients and mix well... Pour into 9x13 baking pan.. Bake at 350 for 1 hour.... It says to add 3/4 C Margarine with cornflakes, but I use 3/4 C of the butter in the mixture and 1/4 C with the Corn Flakes.. No need to grease the pan, cause the butter does the trick....

Barbeque Beef Cups

submitted by Jenn (Jteagle)

Ingredients:
¾ pound ground beef
½ cup barbeque sauce
1 (12 ounce) package refrigerated biscuit dough
1/3 cup shredded cheddar cheese

Directions:
1. Preheat oven to 350 degrees. Grease the cups of a muffin pan.
2. In a large skillet, over medium heat, cook beef until evenly browned. Drain excess fat. Stir in barbeque sauce. Simmer for a few minutes over low heat.
3. Flatten each biscuit, and press into cups of the prepared muffin pan. Make sure the dough comes to the top of the pan. Spoon a portion of the meat mixture into each dough cup.
4. Bake in preheated oven for 12 minutes. Sprinkle with cheese and bake for 3 more minutes.

Easy Chicken Rice Casserole

Submitted by Jenn (Jteagle)

Ingredients:
1 pound skinless, boneless chicken breast, cut into bite size pieces
1 1/3 cups milk
1 1/3 cups uncooked white rice
1 1/3 (10.75 ounces) cans condensed cream of chicken soup
¾ teaspoon seasoned salt

Directions:
1. Preheat oven to 350 degrees
2. In a medium bowl, combine the milk, rice, soup, and seasoned salt. Mix well. Pour mixture into a lightly greased 9x13 inch baking dish. Add the chicken pieces.
3. Cover dish tightly with aluminum foil and bake in the preheated oven for approximately 90 minutes or until rice is done, stirring every 30 minutes. Uncover the dish and bake for another 15 minutes to allow the rice to brown.

Traci's Pasta

Submitted by Jenn (jteagle)

Ingredients:
8 ounces med/large egg noodles
2 tablespoon butter
1 pound beef - browned
8 ounces can tomato sauce
1 teaspoon salt
¼ teaspoon garlic salt
1 cup cottage cheese
1 cup sour cream
¾ cup shredded cheddar cheese

Directions:
1. Boil noodles.
2. Melt butter in skillet, add meat, add tomato sauce, salt, pepper, garlic salt - cover and simmer for 5 minutes.
3. Fold noodles, sour cream, and cottage cheese.
4. Put ½ noodle mixture in 2 quart casserole dish, cover with ½ meat mixture. Layer.
5. Put cheese on top.
6. Bake at 350 degrees for 25-30 minutes.

Taco Pie

Submitted by Jenn (Jteagle)

Ingredients:
1 package refrigerated crescent rolls
1 pound ground beef
1 package taco seasoning mix
1 (16 ounces) container sour cream
8 ounces shredded Mexican-style cheese blend
crushed tortilla chips (I use doritos)

Directions:
1. Preheat oven to 350 degrees.
2. Lay crescent dough flat on the bottom of a square cake pan and bake according to package directions.
3. Meanwhile, brown the ground beef in a large skillet over medium high heat. Add the taco seasoning and stir together well. When dough is done, remove from oven and place meat mixture on top, then layer with sour cream and cheese, and then top with the crushed nacho chips.
4. Return to oven and bake at 350 degrees for 10 minutes, or until cheese is melted