Saturday, July 25, 2015
Friday, January 2, 2015
1 (3 oz) packages – oriental flavored ramen noodles
1 (14 oz) packages coleslaw mix
3/4 cup toasted slivered almonds
1/2 bunch green onion, chopped
1/3 cup sugar
1/2 cup oil
1/4 cup rice vinegar
Drizzle of sesame oil
Before opening noodles, crush into 1 inch pieces. Open packages and set aside flavor packet.
Place noodles in bottom of large serving bowl. Top noodles with broccoli slaw, then sprinkle with almonds, and green onions.
In a separate bowl combine sugar, oil, vinegar, and flavor packets from noodles. Pour over slaw, cover and chill up to 24 hours.
Toss before serving.
I took the original recipe from Food.com but made enough changes not to link to it. I like the salad and I think it is easy and delicious. Great for a potluck meal.
Tuesday, November 25, 2014
- 1 large sweet red pepper, finely chopped
- 1 medium onion, chopped
- 1 celery rib, chopped
- 1 tablespoon olive oil
- 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 1 can (28 ounces) green enchilada sauce
- 1 can (15 ounces) solid-pack pumpkin
- 1-1/2 cups frozen corn
- 2 cans (4 ounces each) chopped green chilies
- 2 tablespoons ranch salad dressing mix
- 2 cups cubed cooked turkey
- Optional toppings: crumbled queso fresco, shredded cheddar cheese, crushed tortilla chips, cubed avocado and minced fresh cilantro
DirectionsIn a Dutch oven, saute the red pepper, onion and celery in oil until
crisp-tender. Add the broth, enchilada sauce, pumpkin, corn, chilies
and dressing mix. Bring to a boil. Reduce heat; cover and simmer for
10-12 minutes or until vegetables are tender. Stir in turkey and
heat through. Garnish servings with toppings of your choice.
Yield: 8 servings (3 quarts)
Nutritional Facts: 1-1/2 cups (calculated without optional toppings) equals 209 calories,
Original Recipe From Taste of Home
Saturday, October 4, 2014
1 large chicken, cut into serving pieces
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup Sprite or 1/4 cup 7-Up soda
2 -3 tablespoons minced garlic
2 2 tablespoons soy sauce
1 teaspoon pepper (regular black or cayenne)
Place chicken in crock pot.
Mix all remaining ingredients and pour over chicken.
Cook on low for 6-8 hours.
Serve over rice or noodles.
You can thicken the juices after cooking with a little cornstarch.
This recipe is from Food.com
1 lb boneless skinless chicken breasts or 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
2 medium carrots, coarsely shredded
2 tablespoons dry sherry (optional)
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon fresh ginger, peeled and grated
1/4 teaspoon ground black pepper
crushed red pepper flakes, to taste (optional)
3 (14 ounce) cans chicken broth
1 cup water
2 ounces dried vermicelli or 2 ounces other medium noodles
1 (6 ounce) package frozen pea pods (if using frozen thaw them first) or 1 (6 ounce) package fresh pea pods, cut diagonally (if using frozen thaw them first)
soy sauce, to serve
In a 3 1/2 to 6 quart crock pot, combine the first 10 ingredients up to the water.
Cover and cook on high-heat for 2-3 hours.
Uncover and stir in noodles and pea pods.
Cover and cook for 5-8 minutes more or until noodles are tender.
Serve with additional soy sauce.
Also good with sesame and chili oils.
This recipe comes from Food.com