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 Post subject: Re: Entrées
PostPosted: Wed Mar 27, 2013 10:06 am 
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Joined: Fri Jan 07, 2011 11:02 am
Posts: 16261
Location: Massachusetts
Sweet Hawaiian Crockpot Chicken

1 cup pineapple juice
1/2 cup packed brown sugar
1/3 cup light soy sauce
2 lbs of chicken breast tenders

Directions: add all ingredients to the crockpot and cook on low for 6-8 hours.

ps....I'm thinking of adding some pineapple chucks toward the end and serving over rice. Carrots may be a good addition too.


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 Post subject: Re: Entrées
PostPosted: Wed Mar 27, 2013 7:32 pm 
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Joined: Thu Feb 28, 2013 9:21 pm
Posts: 7
Pat7 wrote:
Sweet Hawaiian Crockpot Chicken

1 cup pineapple juice
1/2 cup packed brown sugar
1/3 cup light soy sauce
2 lbs of chicken breast tenders

Directions: add all ingredients to the crockpot and cook on low for 6-8 hours.

ps....I'm thinking of adding some pineapple chucks toward the end and serving over rice. Carrots may be a good addition too.


I just read this one on Facebook. Sounds good!


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 Post subject: Re: Entrées
PostPosted: Wed Apr 03, 2013 2:23 pm 
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Honey Sesame Crockpot Chicken

http://kitchenmeetsgirl.com/main-dishes/honey-sesame-crock-pot-chicken/

serves 6

Ingredients
•2 pound boneless, skinless chicken breasts (or thighs)
•salt and pepper
•3/4 cup honey
•1/2 cup low-sodium soy sauce
•1/2 cup diced onion (optional)
•1/4 cup ketchup
•2 tablespoons olive oil
•2 cloves garlic, minced
•1/4 teaspoon red pepper flakes
•4 teaspoons cornstarch dissolved in 6 Tablespoons water
•sesame seeds
•3 scallions, chopped (optional)

Instructions
1.Lightly season both sides of chicken with salt and pepper, and place into your crock pot.
2.In a medium bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour mixture over chicken. Cook on low for 4 hours.
3.Remove chicken from crock pot, but reserve sauce in the pot. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace the lid and cook sauce on high for ten more minutes or until it thickens slightly.
4.Shred chicken into bite size pieces. Serve chicken over cooked rice and spoon some sauce on top. Sprinkle with sesame seeds and chopped scallions.

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 Post subject: Crockpot Thai Chicken
PostPosted: Mon Apr 22, 2013 7:04 pm 
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Location: Connecticut
Crockpot Thai Chicken
like I said in the dinner thread....stupid simple :)

2 1/2 lbs. boneless chicken, cut into bite size pieces
1 C hot salsa
1/4 C peanut butter
2 TB lime juice
1 TB soy sauce
1 tsp minced fresh ginger
Hot cooked rice
1/2 C peanuts, chopped
2 TB chopped fresh cilantro

1. Place chicken in Crockpot. Combine salsa, peanut butter, lime juice, soy sauce & ginger. Pour over chicken.
2. Cover, cook of LOW 8-9 hours or on HIGH 3-4 hours, or until done.
3. Service chicken and sauce over rice; sprinkle with peanuts & cilantro.
*I blanched some snow peas & bean sprouts and added them to the chicken mixture AFTER I poured it out of the crockpot into a serving dish.

Notes: This was yummy, but I have to play around a little bit with it. I used medium salsa, but would use the hot salsa next time without worrying about the elderly in-laws. It'll be fine. I will also add more peanut butter next time.

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 Post subject: Re: Entrées
PostPosted: Tue Apr 23, 2013 9:37 pm 
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Posts: 15534
Location: Georgia
"Melt in your mouth" chicken

4 chicken breasts (I used about 9 chicken tenders)

1 cup mayo (I used about 2/3 cup lite mayo)
1/2 cup grated parmesan
1.5 tsp season salt
1 tsp garlic powder
1/2 tsp pepper

Mix mayo, cheese, and seasonings together. "Dredge" chicken in mixture coating both sides. Place in greased baking sheet.
Bake at 375 for 45 minutes.

Optional - sprinkle bread crumbs over coated chicken. I did.

Very good - whole family liked it alot.

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 Post subject: Re: Entrées
PostPosted: Thu May 02, 2013 10:52 am 
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http://bestestrecipes.blogspot.com/2012 ... jitas.html

Oven Baked Chicken Fajitas

Ingredients:

1 pound boneless, skinless chicken breasts cut into strips

2 tablespoon vegetable oil

2 teaspoon chili powder

2 teaspoon cumin

½ teaspoon garlic powder

½ teaspoon dried oregano

¼ teaspoon salt

1 (15 oz) can diced tomatoes with green chilies

1 medium onion, sliced

1 large bell pepper, seeded and sliced (I use half a green and half a red)

12 flour tortillas

Toppings such as cheese, sour cream, and guacamole

Preparation:

Preheat the oven to 400°F.

Place chicken strips in a greased 13×9-inch baking dish.

In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.

Drizzle the spice mixture over the chicken and stir to coat.

Add the tomatoes, peppers, and onions to the dish and stir to combine.

Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are
tender.

Serve on tortillas with desired toppings.

***Note*** I omit the oregano in this recipe, and in addition to the onions and peppers, I add mushrooms too, and I also add a couple shots of Frank's hot sauce to the mix before baking.

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 Post subject: Re: Entrées
PostPosted: Sun May 19, 2013 6:13 pm 
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Joined: Fri Feb 28, 2003 1:20 pm
Posts: 31974
Location: MA
Asian BBQ Pork Chops:

6 pork chops
1/2 cup brown sugar
1/2 cup ketchup
1/2 cup soy sauce
4 cloves of garlic, minced
pepper to taste
1/2 cup honey
2 TBSP cornstarch

Place pork chops into crock pot. In a separate bowl, combine sugar, ketchup, soy sauce, garlic & pepper. Whisk until combined. Pour over the chops & use tongs to flip the chops around to ensure they are all coated. Squirt honey generously over each chops - again using tongs to reach the bottom ones.

Cook on low for 2 (?) hours. Remove chops & set aside. Add cornstarch to sauce in the crock pot. Whisk to combine. Add chops back into sauce and cook on low an additional 2 hours. Serve hot with extra sauce over the top.

I added crushed red pepper and did it low and slow in the oven.


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 Post subject: Re: Entrées
PostPosted: Mon May 20, 2013 11:20 am 
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Posts: 6618
Location: New England
Moist Cheddar-Garlic oven fried (baked) Chicken (from food.com - kittencal's)

4 boneless skinless chicken breasts
1/3 cup melted butter
2 Tablespoons minced garlic
2 teaspoons garlic powder, divided
1/2 teaspoon seasoning salt
3/4 cup breadcrumbs (panko breadcrumbs work best)
1/2 cup finely grated cheddar cheese
1/4 cup parmesan cheese
1/2 teaspoon ground black pepper

Preheat oven to 350
~In a bowl combine melted butter, minced garlic, 1 teaspoon garlic powder and seasoning salt.
~In another bowl combine breadcrumbs, cheddar cheese, parmesan cheese, 1 teaspoon garlic powder & black pepper.
~Dip chicken in butter mixture then in breadcrumb mixture.
~Line a cookie sheet with foil. Place chicken on a wire rack (sprayed with Pam) so the chicken doesn't get soggy.
~Bake 15 minutes. Turn and bake for another 15 minutes or until chicken is no longer pink.

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 Post subject: Re: Entrées
PostPosted: Sun Jul 14, 2013 12:03 pm 
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Joined: Fri Jul 21, 2006 1:32 pm
Posts: 17746
Location: North Huntingdon/Pittsburgh
Stuffed Cabbage Casserole

2 lbs. of ground beef
2 medium onions
1 large head of cabbage
2/3 cloves of fresh garlic
2 packets of Success brown rice
1 family size (large) can of Tomato soup.....add a can of water
1 can of diced tomatoes with juice
Fresh black peppers

Brown ground beef. Add chopped cabbage and chopped onions and fresh chopped garlic. After the cabbage starts to get tender....add the diced tomatoes and tomato soup....mix well.....cover
Add rice and continue cooking until rice and cabbage are tender. :)
Sprinkle red crushed pepper flakes on top if desired. :)
If needed add a small can of tomato soup.

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 Post subject: Re: Entrées
PostPosted: Tue Jul 16, 2013 7:16 pm 
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Joined: Mon Feb 11, 2013 5:24 pm
Posts: 6618
Location: New England
Asian Glazed Salmon

2 Tablespoons maple syrup
1 teaspoon freshly grated ginger
1/4 cup reduced-sodium soy sauce
2 Tablespoons chopped scallions
1 Tablespoon lime juice
4 5-ounce salmon fillets

Combine all the ingredients in a large resealable plastic bag. Add the salmon fillets. Refrigerate for 20 minutes. Reserve the marinade.

Grill until fish flakes easily. Brush with marinade once or twice while grilling.

Enjoy!!!
Mary

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 Post subject: Re: Entrées
PostPosted: Mon Sep 09, 2013 7:06 am 
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Posts: 16261
Location: Massachusetts
I made these yesterday for the first time and they were very easy and very good. The only thing I did differently was (1) apply the dry rub the night before and (2) at the end just brushed them lightly with barbecue sauce (we don't like them heavy on the sauce) and put them on the grill just to brown them up a little.


Crock Pot Baby Back Ribs


Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours, 20 minutesYield: Serves 4

Ingredients:

•4 pounds pork baby back ribs
•1/4 cup of barbecue sauce
•1/3 cup dark brown sugar
•1 tablespoon paprika
•1 1/2 teaspoons chili powder
•1 1/2 teaspoon salt
•1 teaspoon ground cumin
•3/4 teaspoon black pepper
•3/4 teaspoon white pepper
•3/4 teaspoon ground oregano
•1/2 teaspoon cayenne pepper
•1/4 teaspoon sugar

Preparation:
Trim excess fat from ribs. Combine dry ingredients and rub over the surface of the ribs. Place ribs in slow cooker or Crock-Pot standing on their edge with the meaty side out. Cook for about 8 hours. Remove ribs from slow cooker and brush with barbecue sauce.


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 Post subject: Re: Entrées
PostPosted: Wed Oct 09, 2013 5:37 pm 
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Joined: Fri Jan 07, 2011 11:02 am
Posts: 16261
Location: Massachusetts
This was very good. The only change I made was using healty request cream of chicken soup and 2% milk. I also only used 3 good size chicken breasts. If using six, you would probably need more liquid.

Swiss Chicken Casserole

Ingredients
6 boneless, skinless chicken breast halves
6 slices Swiss cheese
1 can cream of mushroom soup
1/4 cup milk
2 cups herb stuffing mix
1/2 cup melted butter


Directions

Spray crock pot with nonstick cooking spray. Arrange chicken breasts in bottom of crockpot and top with cheese. Combine soup and milk; stir well.

Spoon over cheese and sprinkle with stuffing mix. Drizzle melted butter over stuffing. Cook on low 8-10 hours or on high 4-6 hours.


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 Post subject: Re: Entrées
PostPosted: Mon Nov 04, 2013 8:07 am 
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Joined: Fri Jan 07, 2011 11:02 am
Posts: 16261
Location: Massachusetts
This came out really good. I used a store cooked chicken to save time and skipped the wine. Her website does have illistrations and recipe for making a crust from scratch.

http://thepioneerwoman.com/cooking/2013/08/pot-pie/

Pioneer Woman's Chicken Pot Pie


Ingredients
■4 Tablespoons Butter
■1/2 cup Finely Diced Onion
■1/2 cup Finely Diced Carrot
■1/2 cup Finely Diced Celery
■3 cups Shredded Cooked Chicken Or Turkey
■1/4 cup Flour
■3 cups Low-sodium Chicken Broth, Plus More If Needed
■Splash Of White Wine (optional)
■1/4 teaspoon Turmeric
■Salt And Pepper, to taste
■Chopped Fresh Thyme To Taste
■1/4 cup Half-and-half Or Cream
■1 whole Unbaked Pie Crust
■1 whole Egg
■2 Tablespoons Water
Preparation Instructions
Preheat the oven to 375 F.

Melt the butter in a large pot over medium-high heat, then add the onion, carrots, and celery. Stir them around until the onions start to turn translucent, about 3 minutes.

Stir in the chicken or turkey and then sprinkle the flour over the top and stir it until it’s all combined with the turkey and vegetables. Cook for 1 minute, then pour in the chicken broth (and wine if using) and stir it around and let it cook and thicken.

Once it starts to thicken add the turmeric, salt, pepper, and thyme.

Add the half-and-half or cream, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat.

Pour the filling into a 2-quart baking dish. Roll out the pie crust on a floured surface and lay it over the top of the dish. Press the dough so that the edges stick to the outside of the pan. Use a knife to cut little vents here and there in the surface of the dough.

Mix together the egg with 2 tablespoons water and brush it all over the surface of the crust. (You will have some egg wash left over.)

Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. To prevent the crust from getting too brown, you might want to cover it lightly with foil for the first 15 minutes of baking time.

Serve up servings by the (big ol’) spoonful!


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 Post subject: Re: Entrées
PostPosted: Thu Jan 16, 2014 7:52 pm 
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Joined: Wed Mar 12, 2003 10:16 am
Posts: 15534
Location: Georgia
Easy Crock Pot Chicken n Dumplings

However much raw chicken breast you want. I used ~ 35 oz - 4 breasts.
1 can each of cream of celery and chicken soup (healthy request versions)
1 can chicken broth
8oz cream cheese (I only used about 3oz. 1/3 less fat)
1 T butter
spices as you like - minced onion, garlic, sage, s/p, etc.
chopped carrots if you want (I added 6oz)
Small can of Grands biscuits (5 in a can)

Put all but biscuits in crock pot and cook on low for up to 8 hours, but probably done in 4-5 like mine. Shred chicken, add back, and mix through. I ended up adding some flour/water to thicken the 'gravy' before I put the chicken back in.

Turn crock pot up to high and add 'quartered' biscuits. Cook for another 45 minutes or so. A hint I heard was to pre-bake in oven for part of the time to get a crust on the outside. I liked them like that.

My measurements worked out to be 250 calories per cup of chicken mixture and 45 cal. per quarter of biscuit. Carbs were 9 per cup of chicken and I think it was 6 on the 1/4 of biscuit/dumpling. So 1.5 cup of chicken and 4 pc. dumplings was 530 cal and 38 carbs. I just limited my serving on the dumpling to just one piece to see how they tasted.

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 Post subject: Re: Entrées
PostPosted: Mon Apr 07, 2014 5:48 pm 
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Buffalo Chicken Chili

http://www.laaloosh.com/2012/05/31/buffalo-chicken-chili-recipe/


"This Buffalo Chicken Chili Recipe is truly to die for! A delicious and healthy chili recipe with a unique twist and tons of flavor. It’s hard to believe each serving is just 6 Points +."

Ingredients

12oz boneless, skinless chicken breasts, chopped into bite sized pieces
1 tbsp olive oil
1 onion, diced
3 stalks celery, diced
1/2 cup carrots, diced
4 cloves garlic, minced
1 tsp cumin
2 cups fat free chicken broth
1 28oz can diced tomatoes
1 15oz can cannellini beans, drained and rinsed
1/4 cup reduced fat crumbled blue cheese
1 tsp paprika
1 tsp oregano
1/2 cup Frank’s Red Hot sauce (or to taste)
salt and pepper
Instructions

Spray a large, nonstick skillet with non-fat cooking spray and set over medium heat.
Put in chicken, season with salt and pepper, and cook until chicken is cooked through, about 10 minutes. Set chicken aside.
In a large pot, heat oil, add the onions, celery and carrots and cook until tender, about 10-15 minutes.
Add the garlic and cumin and cook until fragrant, about a minute.
Add the broth and deglaze the pan.
Add chicken, tomatoes, beans, paprika, oregano, and hot sauce and simmer for 15 minutes. Spoon equally into 4 serving bowls, and divide blue cheese evenly among the 4 servings, and sprinkle on top. Serve immediately.
Preparation time: 15 minute(s)

Cooking time: 40 minute(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 4

Culinary tradition: USA (General)

Entire recipe makes 4 servings
Serving size is about 1 ¾ cups
Each serving = 6 Points +

PER SERVING: 290 calories; 6g fat; 29g carbohydrates; 30g protein; 12g fiber

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