Tuesday, March 27, 2007

Recipes


Here's a few new recipes I've been enjoying lately. Hope you like them too.


This frittata is great with a green salad for dinner or at breakfast with fresh fruit...


Shelly’s Mushroom-Prosciutto Frittata

1 T olive oil
1 large onion, coarsely chopped
1 cup sliced brown or white (or combination) mushrooms
1 medium red bell pepper, coarsely chopped
8 large eggs
2 oz. prosciutto, chopped into 1/2 inch pieces
3/4 c. shredded Parmesan
1/8 t. freshly ground black pepper

Adjust broiler rack to within 4 inches of broiler element. Turn on broiler.
Heat oil in 12 in. oven safe skillet over medium heat. Add onion. Raise heat to med-hi and add mushrooms. Add bell pepper. Continue to cook until mushrooms are golden and peppers are soft, about 4 minutes, stirring occasionally. Beat eggs with a whisk until foamy. Add prosciutto, parmesan and black pepper; mix well. Reduce heat to med. and pour egg mixture into the skillet. Be sure to distribute the veggies, meat and cheese throughout the skillet. Cook, without stirring, until just the surface is runny, about 7 min. Place the skillet under the broiler and cook until surface is set but not brown, about 2 min. Before serving, run a knife around the edge of the frittata to loosen. Slice into wedges.



This is a really great comfort food dish...


Shelly's Poppy Seed Chicken

1 cup chopped broccoli, steamed
1/2 yellow onion, chopped
2 zucchinis, chopped
2 boneless skinless chicken breasts, sliced into 1" pieces
1/2 cup sour cream
1 can of cream of chicken soup
salt & pepper to taste
10 ritz crackers
poppy seeds
butter

Preheat oven to 350 degrees.Steam broccoli and set aside. Saute onions and zucchini till golden. Remove from pan. Saute chicken until golden cooked through. Add broccoli, onions and zucchini back to pan. Mix sour cream and cream of chicken soup together and pour over. Stir to coat. Salt & pepper to taste. Pour into a casserole dish. Crumble crackers in a ziplock baggie, add poppy seeds and sprinkle mixture over the top of chicken. Melt 1 Tablespoon of butter in the microwave. Drizzle melted butter evenly over crackers. Bake 30 minutes, until crackers are golden brown.



This chicken salad is great on it's own or made into a wrap with a low carb tortilla or lettuce leaf.


Shelly's Crunchy Curry Chicken Salad

2 Boneless Chicken Breasts, boiled & chopped
1/4 cup Fage Greek Yogurt
2 Green Onions, chopped finely
2 stalks of Celery, chopped finely
1/2 cup Cashews, chopped
1/2 cup
Green Seedless Grapes, halved
Curry Powder, to taste
Salt & Pepper, to taste

Boil chicken breasts till fully cooked about 20 minutes, chill in refrigerator. Finely chop chicken breasts. Add chicken, yogurt, green onion, celery, cashews, grapes and curry. Salt & pepper to taste. Mix till combined.


A quick meal when you have leftover rotisserie chicken...

Shelly's Mexican Chicken Salad

2 cups fully cooked chicken, chopped
1/2 cup cheddar cheese, coarse shred
1/3 cup green bell pepper & red bell pepper, chopped
1/2 can kidney beans
1/2 yellow onion, chopped
1/4 cup Greek Yogurt
2 T. taco seasoning

Shredded lettuce
Chopped tomatoes
Sliced black olives
Sliced avocado

Mix together yogurt and taco seasoning. Add chicken, cheese, peppers, beans, and onion and mix till coated. Serve on bed of shredded lettuce and top with tomatoes, olives, avocado, as desired.

2 comments:

tori shy said...

thanks for the recipes...
your blog is always a fun read and your before and after pictures are awsome.
best,
tori

Sarah said...

lunch was nummy...thanks!