Chicken Skillet Dinner Ole'

Skillet dinners are wonderful for busy days when there isn't much time to prepare a meal. This recipe is like a Mexican stir-fry with salsa that is served over rice to make a very filling and satisfying meal, and it is not spicy, so it could be kid-friendly. I clipped this recipe out of the hometown newspaper where we used to live. I made just a few adjustments to our liking. Maybe you and your family will also enjoy it. Blessings...

Recipe:

1/2 lb. cubed chicken breast
1 tbsp. olive oil
1/2 cup each, chopped onion, bell pepper, sweet red pepper and celery
2/3 cup salsa
2-4 tbsps. canned chicken broth, as needed
1/2 tsp. dried thyme
1/2 tsp chili powder
1/2 tsp. dried oregano
1 16-ounce can black beans, rinsed and drained
chopped fresh cilantro, as desired
cooked rice

1. In a large skillet, saute' chicken in oil until no longer pink. Add vegetables and saute' until crisp-tender.
2. Combine salsa with spices and black beans. Stir into chicken and vegetable mixture. Add chicken broth, as needed, if the mixture seems too dry. Heat through.
3. Sprinkle with cilantro, if desired. Serve over rice.

Yield: serves 4
Note: This recipe would be easy to double for a larger family.

Potato Salad

One of my husbands favorite salads to have with a hamburger, hotdog or ribs is potato salad. So, since this weekend is the celebration of Labor Day and, for many, the signal of the end of summer, I thought I would share this favorite recipe. The recipe is adapted from a Best Foods recipe I found in a magazine advertisement years ago. Blessings...

Recipe:

1 cup mayonnaise (I use lite) thinned with approx. 2 tsps. milk or light cream
1 tsp. fresh lemon juice
1 tsp. wet mustard
1/4 tsp. celery salt
ground black pepper
5-6 medium potatoes, peeled and cooked in boiling salted water until just fork tender. Cool potatoes and cut into small cubes; you should have about 4 cups.
3 tbsps. chopped dill pickle
1 cup sliced celery
1/2 cup chopped onion

1. Place potatoes, dill pickle, celery and onion in salad bowl.
2. Sprinkle vegetables with the celery salt and black pepper; stir to combine.
3. Combine dressing ingredients in a small bowl whisking until smooth. Pour over salad and stir to combine. Cover and refrigerate to blend flavors for about an hour. Taste and adjust seasonings as needed.

Yield: 4-6 servings

Double Citrus and Cabbage Salad

Most gelatin salads are more like a dessert than a salad, and we love them for those special holidays and family gatherings. I can associate old family favorites with fond memories when our family was together going back to my childhood, and then there are those everyday kind of recipes that are good, but hold no special significance other than to be apart of dinner. This is one of those kinds of gelatin salads.

I adapted this recipe from a recipe I found in Woman's Day Magazine long ago. It is a refreshing blend of mandarin oranges and orange juice with just a bit of cabbage added in for interest, or to use up that last little bit that might otherwise go begging or down the disposal. The main dish salad is Greek Pasta Salad posted on 8/23/2013. Have a wonderful, blessed week...

Recipe:

1 3-ounce pkg. lemon gelatin
1 cup boiling water
1 tbsp. fresh lemon juice
1 6-ounce can frozen orange juice concentrate (do not thaw)
1 11-ounce can mandarin oranges, drained (1 cup)
1 cup finely shredded cabbage

1. Combine gelatin, water and lemon juice stirring until gelatin dissolves.
2. Stir in frozen orange juice concentrate until melted. Gelatin should be slightly thickened; if not, refrigerate until thick as unbeaten egg white.
3. Gently stir in oranges and cabbage. Pour into 4 cup mold or 4 x 8-inch loaf pan.
Refrigerate until set.

Yield: 8 servings
96 calories each

Greek Pasta Salad

I had some feta cheese leftover from another use and decided to give this salad recipe a try before the cheese "expired". The salad is yummy and the recipe simple. I adapted this recipe from a Taste of Home reader- contributed recipe in their 2009 cookbook. My guess is that most children would not care for the strong flavors in this salad, but my hubby and I thought it was wonderful. Maybe you will, too! Blessings...

Recipe: 

1-1/2 cups uncooked penne pasta (I used Barilla Plus for extra fiber)
1 cup cubed cooked turkey or chicken
1/2 cup sliced ripe olives
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1/4 cup crumbled feta cheese
1/3 cup lite Caesar salad dressing

1. Cook pasta according to package directions; drain and rinse under cold running water.
2. In a serving bowl, combine the pasta, chicken or turkey, olives, peppers and feta cheese. Add salad dressing and toss to coat. Cover and refrigerate until serving time.

Yield: 4-1/2 cups or 4 servings
223 calories for 1-1/8 cups
2 gms. fiber

Cherry Chocolate Cake with Chocolate Frosting

This simple and delicious cake recipe comes via my niece and our recipe group. My nieces' daughter made this cake for her mom's birthday this year and she thought it was good enough to share with the others in our group, and I would agree. The recipe starts off with a cake mix and three additional ingredients and ends with one of the easiest fudge icings I've ever made. This recipe is a keeper for those times when you want a cake, but don't have the time to bake from scratch. Blessings...

Recipe:

1 box Fudge Cake mix (I used Betty Crocker)
1 tsp. almond extract
1 21-ounce can cherry pie filling
2 eggs, beaten to blend

1. Combine all of the ingredients in a large bowl and stir by hand until well mixed.
2. Pour into greased 9 x 13-inch or 15 x 10-inch pan and bake at 350 degrees for 25-30 minutes. (I used a 9 x 13 pan and baked it for 30 minutes).
3. Cool on a wire rack

Icing:
1 cup sugar
5 tbsps, butter
1/3 cup milk (I used 1%)
1 6-ounce pkg. semisweet chocolate chips (1 cup)

1. In a small saucepan, combine sugar, butter and milk, bring to a full rolling boil and boil, stirring constantly for 1 minute.
2. Remove from heat and stir in chocolate chips stirring until smooth. Pour over cake.

Yield: 12 servings
345 calories each serving
2 gms. fiber
Note: Last evening, 9/21/2014, I was going through Pillsbury's "Best of the Bake-Off" cookbook and I came across the original recipe for this cake. This recipe was created by Frances Jerzak and was the
Grand Prize Winner in 1974 for the 25th. Bake-Off Contest. Frances Jerzak's recipe was called "Chocolate Cherry Bars" and was submitted as a cookie recipe. Whatever you want to call the recipe, Frances Jerzak created a wonderful chocolate dessert.

Chicken Caesar Salad

Caesar salads are among our favorites and adding chicken to make the salad a main dish is a regular for me on busy days. I have another Caesar salad recipe posted which includes grapes for a bit of a twist. That recipe was posted on 4/6/2012, if you would like to check it out. Last evening I added some strawberries for another change and a little more color.

This salad has no particular recipe, just throw it together with the usual ingredients and some cooked, cubed chicken. I use Caesar salad croutons, torn romaine lettuce, fresh grated Parmesan cheese, and my favorite creamy Caesar salad dressing. If we want low calorie, I use lite dressing. Not my hubbies favorite, but it works and cuts the calorie count way down. Simple, tasty and cool when the temps are in the 90's day after day. Blessings.

Tip: If you don't have cooked packaged chicken on hand, but do have chicken breasts in the freezer, this is a very easy way to cook them. Place the thawed boneless and skinless chicken breasts in a covered skillet or saucepan in a single layer. Add chicken broth to cover about half-way up the thickest piece of meat. Bring the broth to a simmer, cover and cook for about 20 minutes for 5 ounce pieces of chicken, turning half-way through the cooking time. Adjust the cooking time as needed for the weight of the chicken breasts. Leave the chicken in the broth to cool for about 1/2 hour. The chicken is moist and flavorful, and much less expensive than buying already cooked.

Low Calorie Italian Tuna Salad

A few years back when my husband wanted to lose some weight I went on a hunt for some new low calorie recipes to add to our menu. The weight loss took several months and he grew very tired of low calorie meals, but the effort paid off with the loss of about twenty-five pounds. My husband is a meat-and-potato guy, so this was very tough for him, but he really appreciated my efforts in the kitchen. It was fun and challenging to be as creative as possible to help him stay the course.

This recipe for Italian Tuna Salad is one of the recipes I tried. I made a few changes to better suit our likes. The salad dressing I use is lite, not fat-free, so my calorie count is a little higher than it would otherwise be. We still are enjoying this salad, after weight loss, during the hot summer months. The vegetables, hunks of white Albacore tuna and beans cause it to be a hearty and satisfying salad even when not looking to lose weight. Blessings...

Recipe: 

1 can (15 ounces) cannelini beans, rinsed and drained
1 cup chopped sweet red pepper
1 cup chopped green pepper
1/4 cup chopped onion, red or white
1/2 cup chopped celery
1/4 cup sliced green onions
1/2 cup sliced ripe olives
2 garlic cloves, minced (about 1 tbsp.)
2 tbsps. minced fresh parsley
1 cup lite Italian Salad Dressing
2 cans (5 ounces each) solid white Albacore tuna (about 2 cups meat)

Combine all ingredients in a large salad bowl; cover and refrigerate for at least an hour to blend flavors.

Yield: 6-1/2 cups
175 calories per cup
3.5 grams fiber per cup