Coconut Milk Chicken

Yields 8 servings

You will need: 

2 tablespoons peanut or olive oil
2 tablespoons garlic, minced
3/4 cup Vidalia onions, diced
8 chicken breasts, boned, skinned, pounded to 1/2" thickness

In a heavy bottomed skillet, sauté onions and garlic. Add chicken breasts and brown lightly. Do not allow garlic to brown (you might want to add it towards the end of the sauté).

Sauce:

You will need:

3/4 cup white vinegar
2 1/2 cups water
1 chicken bouillon cube
2 cloves garlic
1/2 teaspoon black pepper
1/4 teaspoon paprika
1 teaspoon oregano
1 teaspoon ground bay leaf
1/2 cup soy sauce (low sodium)
1 1/2 tablespoons sugar

In a blender, combine sauce ingredients. Add to skillet. Cover and simmer, stirring occasionally, until chicken is tender.

To Serve:

1/2 cup coconut milk (preferably fresh, but canned will work)
1/4 cup fresh parsley, chopped

Pour coconut over chicken and allow to simmer an additional 20 minutes. Place on serving dish and ladle over with sauce. Garnish with chopped parsley.

Golabki (Polish cabbage rolls)

makes about 15-20 rolls

You will need:

1 large head of cabbage

1/2 lb. ground sausage

1/2 lb. ground beef

1/2 C. chopped onion

1 C. prepared white rice

1 tsp of each:

   oregano

   season all

   garlic salt

   pepper

tooth picks

Preheat oven to 375. Place whole cabbage onto a cookie sheet and into the oven. In the mean time, mix the meats, rice, onion, and seasoning in a bowl. 

Check on cabbage. the outer leaves should be soft and easy to pull apart. It usually take 5 minutes. 

Once cabbage leaves are soft, remove cabbage from oven. DO NOT turn off the oven, you will need it again.    

Pull only one leaf off at a time. Lay you leaf on a flat surface and add 1 Tbs. of meat mixture to the center of it. Roll like you would a burrito, turning both sides in to prevent the meat from falling out.  Secure with a tooth pick. Continue these steps with as many leaves as possible. If leaves become cold or are hard to roll, place the remaining cabbage back into the oven for 2-4 minutes. 

When you get to the heart of the cabbage, the leaves will no longer be able to separate. Chop this remaining portion and place into a large pot. Fill the pot with just enough water to cover the chopped cabbage. Place the cabbage rolls on top. Cover. Cook on medium heat on the stove top for 25-35 minutes. Cabbage rolls are done once the meat inside is fully cooked.

The remaining chopped cabbage in the bottom of the pot can easily be saved and turned into soup for the next day. Just add frozen veggies, bullion cubes, and some chopped sausage or other meat.  

Chicken Pasta Salad

yields 8-10 servings

You will need:
3-4 chicken breasts
1 box prepared and cooled penne pasta
2 C. caesar salad dressing
1 bunch washed and cut romaine lettuce
1 C. Parmesan cheese

Cut the chicken into bite sized cubes. Cook in medium skillet with 1tbs. butter. Once cooked, set aside to cool. In large bowl combine the cooled pasta (best way to cool it is to run under cold water after cooking), romaine lettuce, and cheese. Once chicken is cooled, add to the pasta/lettuce mix and coat with caesar dressing.

This makes a great leftover because it doesn't need to be heated if you're in a hurry. Make sure to cover tightly in air tight container so the lettuce will not wilt.

Tatter Tot Casserole

Yields 6-8 servings

You will need:
1 bag frozen tatter tots
1 lb ground beef
1 can cream of chicken soup
1 C. frozen mixed veggies
1 C. shredded cheddar  cheese
1/4 tsp. garlic powder

Brown ground beef in skillet and set aside. In a 9x12 baking dish combine cream of chicken, tatter tots, veggies, and garlic powder. Add beef and mix well.

Bake at 375 for 30 minutes. Top with cheese, and bake an additional 15 minutes.

Alfredo and Jalapeño Chicken

Yields 4 servings.

This same recipe is also great for salmon.

You will need:
1Tb. butter
4 chicken breasts
1Tb. flour
1 15oz jar Alfredo sauce
1/2 cup sliced jalapeños

Melt butter in skillet. Add chicken and cook 2 minutes on each side until light brown. Pour in Alfredo sauce. Mix in flour to thicken sauce. Add the jalapeños. Simmer for 15-20 minutes on medium heat until chicken is cooked thoroughly.

Tuna Noodle Casserole

This yields 6-8 servings.
You will need:

1 14oz box spiral noodles
1 can cream of mushroom soup
1/3 C milk
1 12oz. can tuna (drained)
1 can peas (drained) (or 1C frozen peas or mixed veggies)
1 C crushed Pringles chips

Preheat oven to 350.

Boil a pot of water, and cook noodles. While noodles are cooking; mix cream of mushroom soup, milk, peas, and tuna in 9x12 baking dish. Once noodles are cooked, drain them and add to the tuna mixture. Mix well. Top with the crushed Pringles. Bake for 20 minutes.

Great with garlic bread!

Pepper Jelly Baked Chicken

You will need:


1/2 C. of pepper jelly
1/4 C. lime juice
5-6 chicken breasts


Place chicken breasts in a glass baking dish and set aside. In a bowl, combine pepper and lime juice. Pour over chicken. 


Bake for 30 minutes at 375 degrees. 


Great with baked potatoes, and a good diabetic recipe.