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Lime Zested Grilled Chicken

11
Jul 2010
By Charlotte

Prep time: 10 minutes plus marinating and standing
Cook time: 45 minutes
Makes 4 servings

1/2 cup fresh lime juice
2 tsps. freshly grated lime peel
3 cloves garlic, minced
2 tsps. dried oregano
1 tsp. dried thyme
4 (5 to 6 ounce) boneless, skinless chicken breasts
1 lime thinly sliced

1. Combine lime juice, lime peel, garlic, oregano, thyme and pepper to taste in a large bowl. Place the chicken in the bowl and turn to coat. Cover and refrigerate at least 4 hours and turn the chicken occasionally.

2. Preheat the grill to medium (300 to 350 degrees F). Remove the chicken from the marinade. Discard the marinade. Place the chicken on the grill.

3. Grill the chicken over direct heat until grill marks appear (about 10 to 12 minutes per side). Use a thermometer to check temperature. It should read 165 degrees in the thickest portion of the chicken. Remove from grill and let stand for 5 minutes before serving. Serve with the lime slices.

140 calories per serving, 5 gr carbohydrates, 25 g protein, 1 g fiber, 3 g fat, 1 g unsaturated fat, 60 mg cholesterol, 210 mg sodium.

With only 140 calories per serving there is no need to take something like apidexin or any other type of weight loss supplement.

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Chicken Fajita Salad Wraps

09
Jul 2010
By Charlotte

These sound so good. Benton might even like them if we can get him to stop typing on the computer keys and adding stuff like tm-t88iv to my posts! :)

Prep time is 35 minutes. Makes 8 wraps.

Chipotle-Lime dressing:
1 cup ranch dressing
1 tbsp. lime juice
1 tbsp. finely chopped chipotle chilies in adobo sauce (from 7-oz can)
1 tsp. grated lime peel

Wraps
3 cups chopped cold deli rotisserie chicken
2 cups thinly sliced iceberg lettuce
1 cup frozen corn – cooked and cooled
1 small tomato, seeded & chopped (1/3 cup)
1 cup shredded Monterey Jack Cheese (4 oz)
1 package (11 oz) flour tortillas for burritos (8 tortillas; 8 inch)
Salsa if desired
Sour cream if desired

1. Mix dressing ingredients in a small bowl and set aside. Stir together chicken, lettuce, corn and tomato in a large bowl. Add dressing and toss to coat.

2. Assembly – spoon 1/8 of chicken mixture down the center of each tortilla and sprinkle with cheese. Roll up.

Serve immediately with salsa and sour cream – if desired.

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Crunchy Onion Potato Bake

09
Jul 2010
By Charlotte

Here is something different to make for dinner some night. It’s making me hungry just looking at it. Prep time is 15 minutes. Total time is 30 minutes and it makes 14 1/2 cup servings. It won’t stop hair loss for men or anyone for that matter but it should taste delicious!

2 1/2 cups milk
1 1/2 cups water
1/4 cup butter
1 box (7.2 oz) home-style creamy butter or roasted garlic mashed potatoes
1 can (15.25 oz) whole kernel corn drained
1 cup shredded cheddar cheese (4 oz)
1 can (2.8 oz) french-fried onions

1. Pre-heat oven to 350 degrees F. Spray a 13 x 9 inch (3 quart) glass baking dish with cooking spray. Heat milk, water and margarine to boiling in a 3 quart saucepan. Stir in the contents of both pouches of potatoes until just moistened. Let stand for 1 minute. Stir with a fork until smooth then stir in the corn.
2. Spoon half of the potato mixture into the dish. Sprinkle with 1/2 each of the cheese and onions. Top with the remaining potatoes and sprinkle with remaining cheese and onions.
3. Bake for 10 to 15 minutes or until cheese is melted and onions are golden in color.

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Yummy Chex Mix

09
Jul 2010
By Charlotte

This uses 4 kinds of Chex Cereals and wouldn’t be one of the best weight loss products but it sure looks good!

Prep time is 15 minutes and makes 18 1/2 cup servings

9 cups Corn Chex, Rice Chex, Wheat Chex or Chocolate Chex cereal (or a combination of any or all.

1 cup semisweet chocolate chips *

1/2 cup peanut butter

1/4 cup butter or margarine

1 tsp. vanilla

1 1/2 cups powdered sugar

1. Measure cereal into a large bowl and set aside
2. In a 1 quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on high for 1 minute. Stir. Microwave about 30 seconds longer or until the mixture can be stirred smooth. Stir in the vanilla. Pour the mixture over the cereal and stir until evenly coated. Pour into a 2 gallon resealable food storage bag.
3. Add the powdered sugar. Seal the bag and shake until well coated. Spread on waxed paper to cool. Store in an airtight container in the refrigerator.

* You can use peanut butter chips instead of chocolate chips

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White Chocolate Buttercream Cake with Strawberries

05
Jun 2010
By Charlotte

This cake is 430 calories per serving so be careful or you’ll be looking for diets that work. Gotta watch that girlish figure.. you know? :)

Cake
1 3/4 cups butter recipe yellow cake mix (from an 18.25 oz box)
1/2 cup water
1/4 cup butter or margarine, softened
1/2 teaspoon almond extract
1 egg

Filling and Topping

4 oz white chocolate baking bars or squares, chopped
2 tablespoons butter or margarine, cut into pieces, softened
1 cup whipping cream
1 tablespoon berry-flavored liqueur – optional
2 cups fresh whole strawberries, sliced thin

1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Spray bottom and sides of 8 or 9 inch round cake pan with baking spray with flour.
2. In a large bowl, beat the cake mix, water, 1/4 cup of the butter, the almond extract and the egg with electric mixer on low speed until moistened. Beat on medium speed 2 minutes, scraping the bowl occasionally and pour into the pan.
3. Bake as directed on box for 8 or 9 inch round pans. Cool in pan for 10 minutes then remove from the pan to the cooling rack. Cool completely for about 1 hour.
4. In the mean time, put the white chocolate and 2 tablespoons butter in a small metal bowl. In 2-quart saucepan, heat 1/2 cup of the whipping cream just to boiling. Pour the hot cream over white chocolate and butter; let stand until mixture is melted and smooth when stirred. Refrigerate the chocolate mixture 1 hour, stirring occasionally, until cold.
5. In a large bowl, beat the remaining 1/2 cup whipping cream, the cold chocolate mixture and liqueur (optional) on high speed until stiff peaks form. Refrigerate until ready to use.
6. Cut the cake horizontally in half, using long, sharp knife. On a serving plate, place 1 layer, cut side up. Spread with 1/2 of the filling; top with 1/2 of the strawberries. Add the remaining cake layer, cut side down. Spread remaining filling over top of cake; top with remaining strawberries. Store covered in the refrigerator.

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Sparkling Sangria

15
May 2010
By Charlotte

This is a good drink for a party on a warm summer night. It can be either alcoholic or non-alcoholic. I, personally, would make it with the orange juice. It shouldn’t take credit card processing in order to pay for the ingredients either.

2 limes
2 oranges
1 lemon
1/2 cup sugar
1/2 cup water
2 bottles (25.4 oz each) white Catawba grape juice
2 tablespoons orange-flavored liqueur or orange juice
2 cups sparkling water, chilled

Cut the ends off of the fruit. In 2-quart saucepan, mix the sugar and water then add the ends of the fruit. Heat to boiling and boil for 3 minutes. Cool; discard ends. Cut remaining limes, oranges and lemon into thin slices.

In a 3-quart non-metal container, mix the sugar/water mixture, grape juice and liqueur or orange juice. Add the fruit slices then refrigerate.

Just before serving, add the sparkling water and stir gently.

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Southwest Chicken Nachos (Slow Cooker)

15
May 2010
By Charlotte

This is quick and easy to prep.. about 15 minutes and it tastes good (not like fish food). It cooks in the slow cooker for 4 hours and 45 minutes.

1 package (16 ounces) mild Mexican cheese with jalapeño peppers, cubed

3/4 cup Old El Paso® Thick ’n Chunky salsa

1 can (15 ounces) black beans, rinsed and drained

1 package (9 ounces) frozen cooked Southwest-seasoned chicken breast strips, thawed and cubed

1 container (8 ounces) Southwest ranch sour cream dip

1 medium green bell pepper, chopped (1 cup)

1 medium red bell pepper, chopped (1 cup)

12 ounces large tortilla chips

Place the cheese, salsa, beans and chicken in 3- to 4-quart slow cooker. Cover and cook on Low heat setting 3 to 4 hours, stirring halfway through cooking, until cheese is melted and mixture is hot. Stir in the sour cream dip and the bell peppers. Increase the heat to High then cover and cook for about 30 minutes or until mixture is hot. Serve over tortilla chips.

Topping will hold on Low heat setting up to 2 hours; stir occasionally.

High Altitude (3500-6500 ft): In step 3, cover and cook on High about 35 minutes.

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Grilled Margarita Chicken

08
May 2010
By Charlotte

I’ve been looking for recipes to make for when we finally move out of this camper. It’s not easy to make meals when you only have a small frying pan and a medium saucepan and about 4 ft of counter space that’s taken up by other things. I found a chicken recipe that doesn’t look like it will be too big of a job to make.

I found it at Betty Crocker and looks so easy to make.

1/2 cup liquid nonalcoholic margarita mix
3 tablespoons lime juice
1 clove garlic, finely chopped
3-to 3 1/2-pound cut-up broiler-fryer chicken
1 teaspoon coarse salt

1. Mix margarita mix, lime juice and garlic in a heavy-duty plastic zipper bag. Add the chicken and seal the bag. Turn to coat with the marinade. Refrigerate the bag and turn it occasionally. Leave in the refrigerator for at least 1 hour but no longer than 24 hours. Remove chicken from marinade; set aside marinade.

2. Heat coals in barbecue grill or use a gas grill. Put the chicken, skin side up, on grill. Brush the chicken with the marinade and sprinkle with 1/2 teaspoon of the salt. Cover and grill 5 to 6 inches from medium heat for 15 minutes and turn chicken. Brush the chicken with the remaining marinade and use the remaining 1/2 teaspoon salt. Cover and grill for another 20 to 40 minutes, turning occasionally. Cook until the juices of chicken are clear when centers of thickest pieces are cut.

You can also use boneless skinless chicken breast halves. Cover and grill chicken 8 to 10 minutes, brushing frequently with marinade and turning once, until chicken is no longer pink in center.

1 Serving: Calories 235 (Calories from Fat 115); Total Fat 13g (Saturated Fat 4g); Cholesterol 85mg; Sodium 470mg; Total Carbohydrate 2g (Dietary Fiber 0g); Protein 27g Percent Daily Value*: Iron 6% Exchanges: 4 Lean Meat

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