S: Teri's Favorite Recipes
FC: From my table to yours...
1: Table of Contents 2. Sticky Buns 3. Breakfast Pie Fruit Smoothie 4. Turkey Chili 5. Vegetable Beef Stew 6. White Chicken Chili 7. Baked Potato Soup Tortilla Soup 8. April's Chicken 9. Honey Lime Chicken Enchiladas Tomatillo Salsa Fresh Salsa 10. Dirty P's Ginger-Garlic Chicken 11. Ono-Liscious Chicken Satay Grilled Rosemary Chicken Aunt Dori's Chicken 12. Thai Chicken & Pineapple Stir-fry 13. Coconut Chicken Salad with Honey Mustard Vinaigrette 14. Artichoke, Sun-dried Tomato, Red Pepper and Chicken Pasta 15. Tomato Basil Bruschetta 16. Roasted Squash Potato Gratin 17. Squash Soup Stuffed Red Bliss Potatoes 18. Corn and Black Bean Salsa Roasted Corn Salad 19. Black Bean and Quinoa 20. Teri's Favorite Christmas Treats
2: Mom | Sticky Buns | 1 cube butter 18-20 Rhodes Frozen rolls 3 oz. pkg. butterscotch pudding 1/2 cup brown sugar cinnamon 1/2 cup chopped nuts (optional) Melt 1/2 cube butter and coat angel food pan. Place rolls in bottom, snug but not too tight or layered. Pour on 1/2 pkg. pudding and sprinkle with some cinnamon. Melt remaining butter and brown sugar together and pour over top of rolls. Top with nuts if desired. Cover with cloth and let rise overnight. | 350* | 25-30min.
3: Breakfast Pie 8 slices bacon cooked crisp and crumbled 5 eggs, beaten 1 1/2 cups frozen hash browns 1/2 cup cottage cheese 1/2 cup grated cheese Grease bottom and sides of 9X13 pan. Layer hash browns in bottom of pan. Combine eggs with cottage cheese and pour over hash browns. Top with grated cheese and bacon. Bake at 350* for 50 minutes. (serves 6) | Teri's Favorite Fruit Smoothie 1 medium banana 5 frozen strawberries 1 vanilla fat free yogurt Put all ingredients into blender. Add just enough water to combine ingredients and make smooth. ***if you want it chocolaty...add 2 T of chocolate carnation instant breakfast***
4: 10oz lean ground turkey breast 1 medium onion, cut in half and sliced thin 1 tsp. Olive Oil 2 - 28 oz cans diced tomatoes 2 medium zucchini and 2 medium yellow squash, diced into bite size pieces | 2 - 15 oz cans black beans, (rinsed and drained) 2 - 15 oz cans fat free beef broth 4 celery stalks, halved and sliced 2 bell peppers cut into bite size pieces 1 pkg of chili seasoning Salt and Pepper | Turkey Chili | Heat olive oil in pan, add onions and season with salt and pepper. Saute till onions are soft and starting to caramelize. Place onions in crock pot. Cook turkey, breaking into small pieces, until browned, about 5 minutes. Add turkey to crock pot. Add remaining ingredients to the crock pot and stir well to combine. Cook on low for 7-8 hours or high for 4-5 hours.
5: 1 medium onion, thinly sliced 1 pound beef stew meat (precut) 1/4 C flour 1 T. olive oil 4 C water 1-1 oz. envelope onion soup mix | 1-14 1/2 oz can diced tomatoes, undrained 3 C frozen mixed vegetables 2 C frozen loose-pack hash brown potatoes 1/8 tsp. black pepper 1 cube beef bouillon 2 cloves garlic, minced | Heat olive oil in large skillet. Add sliced onions and cook till translucent, then dump into crock pot. Dredge beef in flour and brown in same skillet, in batches, then put in crock pot. Add remaining ingredients to crock pot. Cook on low for 8-10 hours or high for 4-5 hours. | Crock Pot Vegetable Beef Stew
6: White Chili Soup | 3-15 oz cans Great Northern Beans, rinsed and drained. 2 1/2 cups chopped cooked chicken 1 cup chopped onion 1 1/2 cups chopped red pepper 1 jalapeno seeded and diced | 2 cloves garlic, minced 2 tsp. ground cumin 1/2 tsp salt 1/2 tsp dried oregano 3 1/2 cups chicken broth shredded Monterey Jack cheese broken tortilla chips | Dump all ingredients (except cheese and chips) into a crockpot, stir and cook on low 8-10 hours or high 4-5 hours. Serve with small amount of cheese and chips on top.
7: Puree cilantro, garlic, onion, chilies and tomatoes in food processor. Heat broth and add pureed mix, cumin and salt. Bring to boil and reduce heat, simmer 1 hour. Stir in cornstarch to thicken. Add chicken to broth. Put soup in bowls and garnish with cheese, tortilla strips, guac and salsa. | 1/4 bunch cilantro 2-3 garlic cloves 1/2 small onion 1 small can green chilies 6 C chicken broth 1 8oz can diced tomatoes 1 tsp ground cumin | 1 tsp. salt 2 T cornstarch mixed with 2 T of broth 1-2 cups shredded chicken broken tortilla chips monterey jack cheese guacamole salsa or pico de gala | Tortilla Soup | salt and freshly cracked black pepper 1/2 cup light sour cream 6 tbsp chopped chives, divided reduced-fat shredded cheddar cheese Turkey bacon, cooked and crumbled | 2 russet potatoes, washed and dried 1 small head of cauliflower, stem removed cut into florets 1 1/2 cups fat free chicken broth 1 1/2 cups 1% reduced-fat milk | Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender. Once cooled, peel and cube. Steam cauliflower with water in a large covered pot until tender (about 20 minutes). Drain and return to pot. On medium heat, add chicken broth, milk, potatoes and bring to a boil. Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally. Top each serving with 2 tbsp cheese, remaining chives, and bacon. | Baked Potato Soup
8: April's chicken | 1 pound chicken 1 onion sliced thin 1 green pepper sliced 1 T. Olive oil | Marinade: 2 T. Orange Juice 1 dash Tabasco 1 tsp. oregano 1 tsp. salt 2 T. vinegar 1/2 tsp. garlic powder 1/2 tsp.cumin | Marinate chicken for 10 minutes. Heat olive oil in fry pan. Add chicken and cook through. Remove chicken from pan. Add onions and green peppers and saute till onions are translucent. Add chicken back to pan heat through. Serve over crispy tortilla shells with black beans, tomatoes, lettuce, cheese, olives, sour cream and salsa.
9: Honey Lime Enchiladas 1.5 lbs. cooked chicken or pork, shredded Shredded cheese (mozzarella & cheddar) Flour tortillas 1 batch roasted tomatillo salsa marinade: 1/3 c. honey 1/4 c. lime juice 1 T. chili powder 1/2 t. garlic powder Add meat to marinade and allow to soak for at least 30 minutes. While meat is in the marinade, make tomatillo salsa. Lightly spray 9x13 pan. Pour 1/3 of the salsa into pan to coat the entire bottom. Fill tortillas with shredded meat, 2 T of cheese and a few spoonfuls of tomatillo salsa. Roll and place in dish. Pour remaining salsa over top and sprinkle with more cheese. Bake uncovered at 350* for 30 minutes, until cheese is bubbly and top is starting to brown. Serve with fresh pico de gallo | Roasted Tomatillo Salsa 1 pound tomatillos, husked 1 white onion, peeled and quartered 4 garlic cloves, wrapped in foil 2 jalapenos 2 teaspoons ground cumin 1 teaspoon salt 1/2 cup chopped cilantro leaves 1/2 lime, juiced On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes at 400* (till veggies are bursting and slightly charred). Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor or blender. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky. | Fresh Salsa 4 roma tomatoes 1 jalepeno, seeded 1 medium onion green pepper 1 can tomato sauce 1 tsp. garlic 2-3 T (or more) cilantro 1 T red wine vinegar Chop and blend all together in food processor.
10: 2 pounds skin-on, boneless chicken thighs 1 cup thinly sliced red onion 2 tablespoons minced garlic 2 tablespoons minced peeled ginger 1/4 cup soy sauce 1/4 cup fresh tangerine or orange juice Freshly ground pepper Vegetable oil, for the grill Combine the chicken, onion, garlic, ginger, soy sauce, juice and 1 teaspoon pepper in a large resealable plastic bag. Seal and shake to coat the chicken with the marinade. Refrigerate 1 hour or overnight. Preheat a grill to medium high and oil the grate. Grill the chicken skin-side down until marked, 5 to 6 minutes. Flip and continue to grill until cooked through, about 5 more minutes. Let rest 5 minutes before serving. | Dirty P's Garlic Ginger Chicken
11: Ono-liscious Chicken Satay | Aunt Dori's chicken and rice | 4 large chicken breasts, diced 2 cups Russian salad dressing 1 pkg onion soup mix 1 small jar apricot preserves Mix all ingredients together. Bake at 325* for 1 1/4 hours. Serve over rice. | 8-10 chicken tenderloins 1/4 cup olive oil 8 oz jar of Hoisin sauce 4-5 cloves minced garlic 1 tsp black pepper 1/2 tsp white pepper 1 tsp salt 2 T cooking sherry Combine all the ingredients and let marinate at least 2 hours. Skewer 1 tenderloin per skewer. Grill for 3-4 minutes per side. Serve with grilled pineapple and rice. | Grilled Rosemary Chicken Breasts | 4 skinless, boneless chicken breast halves 5 cloves garlic, minced 2 tablespoons minced fresh rosemary 1 tablespoon dijon mustard 1 tablespoon fresh lemon juice 3/4 teaspoon salt 1/4 teaspoon freshly ground pepper 2 tablespoons olive oil Method Place chicken in glass baking dish. Mix together all other ingredients (reserve about 1/2 cup of marinade, and pour over chicken, turning to coat well. Cover and marinate at room temperature for 30 minutes. Grill chicken, turning once, basting with reserved marinade, about 10 minutes total.
12: Thai Chicken and Pineapple Stir Fry | 1 lb boneless skinless chicken breast, cut into 1-inch cubes 1 tbsp Thai Kitchen fish sauce 2 tbsp cornstarch 1 tbsp oil, divided 1 tsp minced garlic 1 tsp minced ginger | 2 cups cubed assorted colors bell peppers 1 red chili pepper, chopped (optional) 1 cup fresh pineapple chunks 1/2 cup Thai Kitchen Pineapple & Chili dipping sauce cilantro leaves (for garnish) | Mix chicken and fish sauce in medium bowl. Add cornstarch; toss to evenly coat. Set aside. Heat 1/2 tablespoon of the oil in large nonstick skillet on medium-high heat. Add garlic and ginger; stir fry 30 seconds. Add bell peppers, chili pepper if using and pineapple; stir fry 3 to 5 minutes or until peppers are tender-crisp. Add sauce; cook and stir until heated through. Remove from skillet. Heat remaining oil in the skillet. Add chicken; stir fry 5 minutes or until cooked through. Return bell pepper mixture to skillet; stir fry until well blended. Garnish with cilantro and serve over rice.
13: 6 (about 12 oz) chicken tenderloins 6 tbsp shredded coconut 1/4 cup panko crumbs 2 tbsp crushed cornflake crumbs 1/3 cup egg substitute or egg whites pinch salt | olive oil spray 6 cups mixed baby greens 3/4 cup shredded carrots 1 large tomato, sliced 1 small cucumber, sliced | Combine coconut flakes, panko, cornflake crumbs and salt in a bowl. Put egg whites or egg beaters in another bowl. Lightly season chicken with salt. Dip the chicken in the egg, then in the coconut crumb mixture. Place chicken on a cookie sheet lined with parchment for easy cleanup. Lightly spray with olive oil spray and bake for 30 minutes at 375* turning chicken over halfway through cooking time, or until chicken is cooked through. Place 2 cups baby greens on each plate. Divide carrots, cucumber, tomato evenly between each plate. When chicken is ready slice on the diagonal and place on top of greens. Heat dressing in the microwave a few seconds and divide equally between each salad; a little over 1 tbsp each. | Coconut Chicken Salad with Honey Mustard Vinaigrette | Vinaigrette 1 tbsp oil 1 tbsp honey 1 tbsp white vinegar (balsamic would work too) 2 tsp dijon mustard Mix all ingredients together and set aside.
14: Heat olive oil in a heavy skillet over medium-high heat. Add garlic and sauté 1 minute. After pounding the chicken breasts, season with salt and pepper to taste on both sides. Add the chicken breasts to the olive oil. Cook about 3 minutes on each side, until cooked through. Remove from pan and slice diagonally. Combine artichokes, sun-dried tomatoes, and red peppers in skillet used for the chicken. Sauté about 2 minutes. Add milk and chicken broth. Add sliced chicken, basil, lemon juice and pasta. Stir until combined. | 1/2 lb cooked mini bowtie pasta 2 tsp olive oil 2 garlic cloves, minced 4-6 chicken tenderloins, pounded thin salt and pepper to taste | 6 oz canned artichokes (in water) 2 T sun-dried tomatoes, chopped 3 T chopped roasted red peppers 1/2 cup milk 1 cup chicken broth 2 T fresh basil Juice from a lemon | Artichoke, Sun-dried Tomato, Red Pepper and Chicken Pasta
15: Dice 8-10 Roma Tomatoes. Place in large bowl and add a generous amount of salt. Let sit for 10 minutes. Finely chop a handful of basil and mix into tomatoes. Add 2 tsp. of olive oil and stir. Serve on crostinis. Or mix into cooked bow tie or penne pasta for an easy and delicious meal. Serve with grilled chicken. | Teri | Tomato Basil Bruschetta
16: olive oil spray 6 medium peeled yukon gold potatoes, sliced 1/8-inch-thick 2 tbsp light butter, melted salt and fresh pepper to taste 1/2 tsp garlic powder | 3/4 cup shredded cheddar cheese 1 cup fat free milk 1 bay leaf pinch of nutmeg 2 tsp thyme | Preheat oven to 425*. Spray an 11 x 7-inch baking dish with cooking spray. In a large bowl, combine potatoes, butter, salt, garlic powder and fresh cracked pepper. Arrange half of the potato slices in the baking dish; top with 1/4 cup cheese. Add the remaining potatoes. In a small saucepan, bring milk, thyme, bay leaf and nutmeg to a boil; pour over potatoes. Top with remaining cheese and bake uncovered, for 45 - 50 minutes, or until potatoes are tender. | Potato Gratin | Roasted Butternut Squash | 1 medium butternut squash 1/2 pkg fresh sage Salt and Pepper 2-3 T olive oil Remove rind and seeds from squash and dice into 1 inch cubes. Chop sage. Put squash in large bowl and toss with remaining ingredients. Place in a single layer on a cookie sheet and roast at 400* for 25-30 minutes, turning once.
17: Stuffed Red Bliss Potatoes | In a medium pot, cover potatoes in water and add 1 tsp of salt. Bring to a boil and cook until soft (about 12 minutes). Drain and run under cool water. Set aside. While the potatoes cook, in a small pan, add oil and garlic and cook on very low heat, about 12 minutes, till soft. Remove garlic and discard oil. Mash garlic. In a medium bowl combine garlic, thyme, cheese, mayonnaise, sour cream, salt and pepper. Mix well. Preheat oven to 350*. Using a teaspoon, scoop out potato leaving 1/4 inch shell. Mix the potato with the other ingredients and fill potato shells. Sprinkle with paprika. Bake in the oven for 20 minutes. | 3 T unsalted butter 1/2 small onion, diced salt and pepper 2 sprigs of fresh thyme 1 med. butternut squash (2 lbs) cut into 1" pieces 1 tsp. sugar 3 T whole milk Melt butter in large saucepan over low heat. Add onion and 1 tsp. salt, thyme increase to medium heat and cook. Add squash and sugar, stirring till glazed. Add 5 C water and bring to boil. Reduce heat to low and simmer, uncovered, until squash is tender (15-20 minutes). Puree mixture until smooth. Stir in milk and season with salt and pepper. | Butternut Squash Soup | 8 small red potatoes 1 tbsp light Mayonnaise 2 tbsp fat free sour cream 4 tbsp olive oil | 6 cloves garlic 2 tbsp fresh thyme 3 tbsp grated Parmesan salt and pepper to taste paprika
18: 3-4 cups frozen corn 2 T olive oil 1 tomato, seeded & diced fresh cilantro, to taste | Heat 1 T olive oil in large frying pan. Add corn, salt and pepper and roast for 10 minutes on medium to high heat, tossing often. Add tomato, onion, and peppers and heat through. Transfer all ingredients to serving dish, add lime juice and another tablespoon of olive oil, toss. Snip in cilantro and season with salt and pepper. | Black Bean and Corn Salsa | 1 red onion,chopped 1 green bell pepper, diced 1 red bell pepper, diced 1 lime,juiced salt & pepper | Roasted Corn Salad | 2 cans black beans, drained and rinsed 1 can diced tomatoes with jalapenos (or with chilies if you want it really mild) 1 can corn, drained 1 green pepper, diced Italian dressing (to taste...about 1/3 to 1/2 the bottle) Mix all ingredients together and serve with chips.
19: Black Beans and Quinoa | 1 tsp. olive oil 1 onion, diced 3 cloves garlic, diced 3/4 C quinoa, rinsed and drained 1 1/2 C chicken broth 1 tsp ground cumin 1/4 tsp cayenne pepper salt and pepper to taste 1 cup frozen corn 1-15 oz can black beans, rinsed and drained 1/2 C fresh cilantro, chopped | Heat oil in medium saucepan, add onions and garlic and saute until lightly browned. Add quinoa and cover with broth. Season with cumin, cayenne pepper salt and pepper. Bring mixture to a boil. Cover and reduce heat and simmer for 20 minutes. Stir in frozen corn and simmer another 5 minutes. Mix in black beans and cilantro. This dish is great served with grilled chicken or used on tacos instead of refried beans.
20: Teri's Favorite Christmas Treats | 8 oz bittersweet chocolate 1 C flour 1/2 C cocoa powder 2 tsp. baking powder 1/4 tsp salt 1 stick unsalted butter at room temp. | 1 1/3 C packed lt. brown sugar 2 large eggs 1 tsp. vanilla 1/3 C milk 1 C powdered sugar | Melt chocolate in heat proof bowl. Set aside to cool. Sift flour, cocoa, baking powder, and salt. In electric mixer beat butter, brown sugar (3-4 minutes). Add eggs and vanilla—beat until combined. Add melted chocolate. Add flour mixture alternately with milk. Shape dough into a flattened disk, cover with plastic wrap and chill for 2 hours. Preheat oven to 350* Use heaping tsp. of dough—roll into ball then roll in powdered sugar and cover completely (no chocolate showing through) Place 2 inches apart. Bake until flat and sugar coating splits. 12-15 minutes. | Chocolate Crackles | Nut Balls 1 C melted butter (2 sticks) 1 tsp. vanilla 4 T powdered sugar, heaped 2 C flour 1 C chopped nuts Combine all ingredients and shape into balls. Bake at 375* for 15 minutes. Shake in additional powdered sugar while still warm. | Yummy Bars (Grandma Kron) 1 C butter melted 1 C graham cracker crumbs 1 to 1/2 C marshmallows 6 oz choc chips 6 oz butterscotch chips 1 C coconut 3/4 can sweetened condensed milk Preheat oven to 350*. Add one ingredient at a time in layers in 13X9 pan. Bake 20-25 minutes.