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Recipes
Chicken Fajitas
By McLean
Combine cumin and next 4 ingredients in a large heavy-duty, zip-lock plastic bag; add chicken
- 4 skinless, boneless chicken breast halves, cut into strips
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1/2 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 (8-inch) flour tortillas
- 1 1/2 cups thinly sliced green, red or yellow bell pepper
- 2 small onions, sliced
- 1 tablespoon vegetable oil
- 1 tablespoon lime juice
- 1/2 cup salsa
- 1/4 cup sour cream
French Chicken Stew
By McLean
In slow cooker, combine mushrooms, undrained tomatoes, carrots, onion, potato, green beans, olives, broth, wine, ta...
- 4 cups sliced button and/or shiitake mushrooms
- 1 (14.5 oz.) can dice tomatoes, undrained
- 2 medium carrots, thinly diagonally sliced
- 1 medium onion, chopped
- 1 medium red potato, cut in 1-inch pieces
- 1/2 cup fresh green beans, cut in 1-inch pieces
- 1/2 cup pitted ripe olives, halved
- 1 cup chicken broth
- 1/2 cup dry white wine or chicken broth
- 2 tablespoons quick-cooking tapioca
- 1 teaspoon herbes de Provence or dried Italian seasoning, crushed
- 3/4 teaspoon thyme, crushed
- 1/4 teaspoon coarsely ground black pepper
- 8 skinless, boneless chicken thighs (1 3/4 to 2 lb. total)
- 1/2 teaspoon seasoned salt
- 1 (14 oz.) jar tomato pasta sauce or one (16 oz.) jar Alfredo pasta sauce
- French bread (optional)
Autumn Corn Pudding
By McLean
Preheat oven to 350 degrees
- 2 cans (17 oz.) whole-kernel corn, not drained
- 1 can (16 1/2 oz.) cream-style corn
- 1 sleeve saltine crackers, crushed
- 2 teaspoons vanilla extract
- 1/4 cup firmly packed brown sugar
- 6 eggs, well beaten
- Dash of pepper
- Dash of ground cinnamon or nutmeg (optional)
Crazy Cake (chocolate)
By McLean
Preheat oven to 350 degrees F
- 1 1/2 Cups flour (all-purpose)
- 3 Tbsp. cocoa (unsweetened)
- 1 cup sugar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. white vinegar
- 1 tsp. pure vanilla extract
- 5 Tbsp. vegetable oil
- 1 Cup water
Teriyaki Beef Stir Fry
By McLean
IN A SMALL BOWL, COMBINE THE FIRST FIVE INGREDIENTS
- 1/2 C WATER
- 1/3 C REDUCED SODIUM SOY SAUCE
- 1/4 C HONEY
- 4 GARLIC CLOVES, MINCED
- 1 T MINCED FRESH GINGERROOT
- 1 BEEF FLANK OR ROUND STEAK (1#)
- 2 t VEG OIL
- 2 C BROCCOLI FLORETS
- 1 MEDIUM ONION, CHOPPED
- 1/2 C COARSELY CHOPPED GREEN PEPPER
- 1/2 C COARSELY CHOPPED RED PEPPER
- 1 C SLICED MUSHROOMS
- 1 t CORNSTARCH
- HOT COOKED RICE (WHITE OR BROWN)
Shrimp Scampi over Pasta
By McLean
Cook sauce ingredients in a large skillet over medium-high heat, stirring constantly until mixture is bubbly
- 1 1/2 pounds fresh shrimp, peeled and deveined
- 4 tablespoons butter
- 4 tablespoons fresh garlic
- 2 fresh limes, juice only and 1 fresh lemon, juice only (or 3 tablespoons lemon juice)
- 1 1/2 teaspoon salt
- 1 teaspoon pepper
- 1 cup heavy cream
- 2 tablespoons fresh minced parsley
- 1/4 teaspoon hot sauce (optional)
- Angel hair pasta
- 1/4 cup grated Romano cheese
Bacon-Corn Chowder with Shrimp
By McLean
1. Heat a large Dutch oven over medium-high heat
- 6 slices center-cut bacon, chopped
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1 teaspoon chopped fresh thyme
- 1 garlic clove, minced
- 4 cups fresh or frozen corn kernels, thawed
- 1.5 cups fat-free, lower-sodium chicken broth
- 3/4 pound peeled and deveined medium shrimp
- 3/4 cup half-and-half
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon salt
Fried Pork Chops with Gravy
By McLean
What To Do: In a small bowl, combine garlic powder, onion powder, 1/2 teaspoon salt, and the pepper
- What You'll Need:
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon plus 1/8 teaspoon salt
- 1/4 teaspoon black pepper
- 4 (4-ounce) boneless center-cut pork chops
- 1/2 cup all-purpose flour, divided
- 1/4 cup buttermilk
- 1/8 teaspoon cayenne pepper
- 2 tablespoons vegetable oil
- 3/4 cup milk
Extra Crispy Fried Chicken
By McLean
In large bowl, combine milk and egg; mix well
- 1/2 cup milk
- 1 egg
- 1 (3- to 3-1/2-pound) chicken, cut into 8 pieces
- 1 cup all-purpose flour
- 1 tablespoon Lawry's seasoned salt
- 1 teaspoon black pepper
- 3 cups vegetable oil
Cat Fish, Potato Crusted Catfish and Chips
By McLean
Pour oil to a depth of 4 inches into a large dutch oven and heat to 375 degrees
- Vegetable oil
- 3 large baking potatoes, peeled and cut into thin strips
- 1 1/4 teaspoons salt, divided
- 4 (6 oz.) catfish fillets
- 1/4 teaspoon pepper
- 1 cup yellow cornmeal
- 1 cup instant potato flakes
- 1/4 cup butter, melted
- Tartar sauce (optional)
- Lemon wedges (optional)