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 Post subject: Re: Entrées
PostPosted: Thu Apr 17, 2014 10:23 am 
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Joined: Sat Jan 31, 2004 11:22 am
Posts: 23511 ... sh-recipe/

Salt and vinegar chip crusted fish

Salty, tangy and deliciously satisfying, this easy fish recipe is real winner. The salt and vinegar potato chips makes for a perfect, crusty breading.


1 lb fresh cod fish, cut into 4 fillets
3 oz Kettle Brand Bakes Sea Salt & Vinegar Potato Chips
1/4 cup plain, nonfat Greek yogurt
2 tbsp light mayonnaise
Salt & pepper to taste

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper and mist with cooking spray.
Season both sides of the cod with salt and pepper and place onto the baking sheet.
In a small bowl, combine the yogurt and the mayonnaise.
Place chips into a sealed plastic bag, and squeeze with your hands, crushing them until they are a breadcrumb like texture.
Spread yogurt mixture all over the top of the cod, then cover the cod completely and evenly with the crushed chips, pressing gently to coat.
Place in oven and bake for about 12-15 minutes until fish is cooked through, depending on thickness of fish.
Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Diet type: Pescatarian

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

Number of servings (yield): 4

Culinary tradition: USA (General)

Calories: 211

Fat: 5g

Protein: 23g

Entire recipe makes 4 servings
Serving size is 1 fillet
Each serving = 5 Points +

PER SERVING: 211 calories; 5g fat; 16g carbohydrates; 23g protein; 1.5g fiber

Kettle Brand Extra Crunchy Sea Salt & Vinegar Chips
Serving size is 1 oz (about 20 chips)
Each serving = 3 Points Plus

PER SERVING: 211 calories; 5g fat; 16g carbohydrates; 23g protein; 1.5g fiberSalt and vinegar chip crusted cod.


 Post subject: Re: Entrées
PostPosted: Sat May 03, 2014 11:22 am 
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Joined: Fri Jul 21, 2006 1:32 pm
Posts: 17746
Location: North Huntingdon/Pittsburgh
Renault Chicken

2 lbs. of chicken.....I use skinless/boneless chicken thighs




garlic powder


1 cup of Chablis wine

Put chicken in baking dish.
Sprinkle with seasonings on both sides.

Add 1 cup of wine.....I put fresh whole mushrooms around the chicken.

Cover & bake 1 hour or a little longer at 350 degrees.

Before serving brown under broiler if you keep the skin on the chicken.


Last edited by Darsflipflops on Tue Sep 23, 2014 2:25 pm, edited 1 time in total.

 Post subject: Re: Entrées
PostPosted: Tue Sep 16, 2014 7:56 pm 
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Joined: Mon May 28, 2007 7:13 pm
Posts: 29084
Location: Long Island
Pork Ribs Piquant
Original recipe makes 4 servings
1/2 cup all-purpose flour, or as needed
1 1/2 pounds boneless country-style pork ribs
1 tablespoon vegetable oil
2 tablespoons butter
1 onion, chopped
1/2 cup ketchup
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 tablespoons dry mustard
1/2 teaspoon salt
1 cup water
Preheat oven to 300 degrees F (150 degrees C).
Spread flour into a shallow dish. Dredge ribs in flour to coat.
Heat vegetable oil in a skillet over medium heat; cook ribs in hot oil until completely browned, 2 to 3 minutes per side. Remove ribs to a casserole dish.
Melt butter in the hot skillet. Cook and stir onion in melted butter until translucent, about 5 minutes. Stir ketchup, vinegar, Worcestershire sauce, brown sugar, mustard, and salt with the onion until you have a smooth sauce. Pour water into the sauce; cook and stir until hot. Pour sauce over the ribs. Cover dish with aluminum foil.
Cook in preheated oven, spooning sauce over meat several times during baking, for 90 minutes. Turn ribs and continue cooking and basting with sauce until the meat is completely tender, about 90 minutes more.


 Post subject: Re: Entrées
PostPosted: Mon Sep 22, 2014 7:03 am 
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Joined: Fri Jan 07, 2011 11:02 am
Posts: 16261
Location: Massachusetts
I saw this on "The Talk". Really easy and very good. I used a store bought chicken and fresh veggies instead of frozen.

Chicken Pot Pie

■3 cups cooked, drained, shredded Chicken
■2 cups Chicken Broth
■1 cup Flour
■1/2 cup melted Butter (1 stick)
■10 oz can Cream of Chicken Soup
■2 cups Frozen Vegetables
■1 1/2 tsp Baking Powder
■1 cup Buttermilk
■Salt & Pepper

1.Preheat your oven at 350 F.
2.Arrange chicken in a baking dish.
3.Combine soup with broth in a saucepan.
4.Bring to a boil.
5.Add frozen veggies and simmer for a couple minutes (I did this step a little longer using fresh veggies).
6.Pour this liquid over the chicken.
7.In a mixing bowl, combine flour with baking powder, salt and pepper.
8.Add buttermilk and melted butter.
9.Spoon this mixture on top of the casserole, but don’t stir it in.
10.Bake about 50 minutes, until crust is browned.

 Post subject: Re: Entrées
PostPosted: Sat Oct 04, 2014 4:24 pm 
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Joined: Fri Feb 28, 2003 1:20 pm
Posts: 31974
Location: MA
Sloppy Joe's


2 pounds ground beef (half ground chuck and half ground sirloin if possible)
2 tablespoons extra virgin olive oil
1 cup diced onion
¼ cup finely diced green bell pepper
½ cup finely shredded carrot
¼ cup finely minced celery
2 garlic cloves passed through garlic press
1 6-ounce can tomato paste
¼ cup brown sugar
½ teaspoon Colman’s dry mustard powder
1 tablespoon balsamic vinegar
4 tablespoons Worcestershire sauce
1 14-ounce can pureed tomatoes
2 teaspoons chili powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
Bulkie rolls for serving


In a 14-inch skillet or cast iron pan, sauté ground beef over medium heat until cooked. Remove from heat and pour into a strainer catching liquid. Let the fat rise to the top of the liquid, reserve just one tablespoon of the fat and all of the liquid. The liquid that the beef gives off will be used later along with the one tablespoon of fat.
In the same pan over medium heat, add the olive oil, onions, peppers, carrot and celery and sauté four minutes. Add garlic and sauté for one more minute. Add tomato paste and cook for another minute.
Add all other ingredients including cooked beef, reserved liquid and fat. Stir to combine.
Cook over medium heat for ten minutes to incorporate flavors, stirring often. Remove from heat and serve on bulkie rolls or your favorite burger bun.

 Post subject: Re: Entrées
PostPosted: Sun Oct 05, 2014 1:47 pm 
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Joined: Sun Feb 09, 2003 2:10 pm
Posts: 387
Location: Rhode Island
Lasagna WITHOUT ricotta:



Units: US |
.1 lbground beef
9 lasagna noodles
1 1/2 cups shredded mozzarella cheese, divided
1/2 cupparmesan cheese
1 small white onion, chopped
3 1/2 cups spaghetti sauce
1/2 cupwater
1/2 teaspoon minced garlic
1/8 teaspoonpepper



Preheat oven to 400. Cook lasagna noodles according to package directions. Meanwhile, cook ground beef, onion, garlic, and pepper in skillet until beef is browned; drain.


Return beef to skillet and add the spaghetti sauce, water, parmesan cheese, and 1 cup of the mozzarella. Stir to mix.


Lightly spray 9x13 glass baking dish with cooking spray. Place 3 lasagna noodles in bottom. Add 1/3 of the meat mixture. Repeat layers twice, ending with a layer of the meat mixture on the top.


Sprinkle remaining 1/2 cup mozzarella on top. Bake uncovered for 30 minutes.


 Post subject: Re: Entrées
PostPosted: Sat Feb 21, 2015 12:36 pm 
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Joined: Sun Apr 13, 2003 6:37 pm
Posts: 30196
Location: Upstate NY

Ingredients to serve 4:
2 large chicken breasts
1 medium Vidalia onion (Sweet)
5 slices bacon
2 large potatoes
1/2 cup canned mushroom (1 Cup Fresh)
1 (10 3/4 ounce) cream of chicken soup
3/4 cup chicken broth
1 tablespoon melted butter
garlic powder

1. Preheat oven to 425 degrees.
2. Cook the bacon; crumble and set aside; reserve bacon grease.
3. Peel and cube the potatoes; fry potatoes in bacon grease.
4. Dice the onion; season with salt, pepper and garlic powder and fry in the bacon grease.
5. Fry the mushrooms in the bacon grease.
6. Coat the chicken breasts with melted butter and season with salt and pepper and grill (I used the George Foreman grill).
7. After the chicken is cooked, cut into cubes.
8. Take Cream of Chicken soup and mix with 3/4 cup broth and season with pepper to make a sauce.
9. In an 8x8 glass dish combine chicken, mushrooms, onions and potatoes. Top with sauce and mix it all up so everything is coated in the sauce.
10. Bake for 30 minutes covered with foil.
11. Remove foil, top with crumbled bacon and bake an additional 10 minutes, uncovered.…/country-farm-chicken-casserole-357426

TIPS: don't let the onions brown when cooking in bacon grease, I did not like the flavor, also when we
had it the next night (leftovers) I added tender tiny peas, I thought it needed a little boost of flavor.
Also I would add more soup and chicken broth so there is more of a gravy, I thought mine was too dry. Other than those few things we liked it!


 Post subject: Re: Entrées
PostPosted: Sun May 31, 2015 10:53 am 
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Joined: Mon Feb 11, 2013 5:24 pm
Posts: 6618
Location: New England
Spicy Hawaiian Burgers

2 pounds ground chicken or ground turkey
6 pineapple rings
6 slices pepper jack cheese
1/4 cup low sodium soy sauce
1/2 teaspoon each paprika, chili powder, seasoning salt and cumin
1 clove garlic, minced
2 scallions chopped fine
A sprinkle or 2 of panko bread crumbs

Combine the ground chicken, soy sauce, paprika, chili powder, seasoning salt, cumin, garlic and scallions. Lightly mix with hands and divide into balls. Form patties. The mixture will be "sticky". Don't add a lot of bread crumbs. Refrigerate for at least 30 minutes before cooking. Grill burgers over medium heat for 6 minutes per side. Top with cheese the last 1-2 minutes. Grill the pineapple rings.
I serve these on whole wheat buns.
The original recipe can be found here:

I tweaked the original recipe by adding the scallions and panko. I also don't reserve half of the spices and place on top of the burger. I like to add sliced avocado and a drop of teriyaki sauce to my burger.
Burgers can be frozen. I think they cook better (less sticky) if frozen.


 Post subject: Sweet and Sour Pork
PostPosted: Fri Sep 04, 2015 8:03 am 
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Joined: Mon May 28, 2007 7:13 pm
Posts: 29084
Location: Long Island
This is John T's Sweet and Sour Cantonese Pork Recipe

Cantonese Sweet and Sour Pork

2 pounds lean pork shoulder, cut into strips
(We just use some cut up boneless pork chops, not always 2 pounds)
1 green pepper, seeded and cut into strips
One-half a medium onion, thinly sliced (usually the whole onion goes in) Why waste the other half?
One-quarter cup brown sugar (packed)
2 Tablespoons cornstarch
2 cups pineapple chunks (reserve the juice)
One-fourth cup apple cider vinegar
One-fourth cup water
1 Tablespoon soy sauce
One-half teaspoon salt

Chow mein noodles or rice (or sometimes some of each).

Place pork strips in crock pot. Add green pepper and onion.
In a bowl, mix brown' sugar and cornstarch. Add 1 cup reserved pineapple juice. The vinegar, water, soy sauce and salt. Blend until smooth. Pour over meat and vegetables. Cover and cook on low setting for 5 to 7 hours.
One hour before serving, add pineapple chunks, stir into meat and sauce.

Serve over chow mein noodles or rice. If using rice, cook separately in time for serving. We generally use rice, but I'm thinking that chow mein noodles and rice might be nice for the next time we make it.

Notes about Sunday:
The recipe is somewhat variable.
We feel we don't need a lot of meat, so 2 pounds of pork is rarely used. Noted above.
We used some boneless pork chops....maybe about 1.25 pounds for 4 servings.
We did not have a green pepper, but there were some small red and orange peppers (usually very reasonable price at Aldi's). Those were used.
OK, there was also no chunk pineapple in the house, but she used a can of crushed pineapple. Not sure how she handled the pineapple juice, but added it to the mix along the way. Lacking the chunk pineapple, she added a can of “tropical fruit” to the mix. It was still yummy.
If you like some crunch in the mix, she say she has been adding a can of sliced water chestnuts to the mix. Near the end.


 Post subject: Re: Entrées
PostPosted: Thu Feb 11, 2016 3:00 pm 
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Joined: Sat Jan 31, 2004 11:22 am
Posts: 23511
Egg Roll Stir Fry

Egg Roll Stir-Fry
1 pound ground beef or pork
1 large onion, diced
1 small head of cabbage
3 carrots
4-5 cloves garlic, minced
1 tablespoon grated fresh ginger
1/2 teaspoon black pepper
2 tablespoons sesame oil
1 tablespoon vegetable oil
1/4 cup soy sauce

Cook and crumble ground meat with onions in a very large skillet until meat is cooked through. Do not drain. You’ll need to select a skillet large enough to contain all the cabbage – divide everything evenly into two skillets if necessary.

While meat and onions are cooking cut cabbage into thin shreds; set aside. I cut mine in half lengthwise, set the cut side flat on the cutting board then thinly sliced the cabbage into strips.

Peel carrots with a vegetable peeler then either dice small or use the peeler to shave off thin slices; set aside.

Combine garlic, ginger, pepper, sesame oil, vegetable oil and soy sauce in a small bowl and stir to combine; set aside.

Add cabbage and carrots to ground meat then cook and stir over medium-high heat for 3-4 minutes. Add soy sauce mixture then stir well.

Reduce heat to medium and continue cooking for 5-10 minutes or until cabbage is tender.

Recipe makes approximately 4-6 servings.


 Post subject: Re: Entrées
PostPosted: Sat Feb 20, 2016 1:22 pm 
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Joined: Tue Jan 25, 2005 8:34 pm
Posts: 686
Pepper Jelly Curry Meatballs

1 pound lean ground beef
3 cloves garlic, minced
1/3 cup onion, minced
Salt & pepper to season
2 teaspoons curry powder
1 teaspoon Italian seasoning
5 ounces pepper jelly

Preheat oven to 375 degrees Fahrenheit and line a baking sheet with foil for easy clean-up. In a medium bowl, combine ground beef, garlic, onion, salt, pepper, curry powder and Italian seasoning.

Use your hands to thoroughly mix the ingredients. Roll the meatballs into one inch balls and place onto the baking sheet. Bake for 20 minutes or until cooked through.

In a medium, microwave-safe bowl, heat the pepper jelly for 1 minute in the microwave to create the sauce. Add the hot cooked meatballs into the bowl and toss to coat. Serve with your favorite side dishes.


 Post subject: Re: Entrées
PostPosted: Sun Feb 28, 2016 4:12 pm 
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Joined: Fri Feb 28, 2003 1:20 pm
Posts: 31974
Location: MA

PREP TIME 30 mins
COOK TIME 1 hour
TOTAL TIME 1 hour 30 mins

These Salisbury Steak Meatballs with Gravy and Mashed Potatoes are a classic and a true comfort food. An incredibly delicious and easy dinner recipe!
Author: Jo Cooks

Serves: 8
For Meatballs
1½ lb lean ground beef
½ cup breadcrumbs, I used Panko
1 egg
¼ cup ketchup
¼ cup coarse grain mustard
1 tbsp Worcestershire sauce
1 tsp seasoning salt
½ tsp pepper
1 tsp onion powder
2 tbsp olive oil (for frying)

For Gravy
2 tbsp butter
1 large onion, chopped
1 tbsp Worcestershire sauce
1 cup beef broth or chicken broth
2 tbsp cornstarch
½ tsp seasoning salt
1 tbsp ketchup
parsley for garnish
For Mashed Potatoes
5 large potatoes, peeled and chopped into 1 inch cubes
4 tbsp (1/2 stick) unsalted butter
¼ to ½ cup skim milk
¼ cup light cream cheese
salt and pepper to taste

Add all the meatball ingredients (excluding the olive oil) to a large bowl and mix well, use your hands. Shape into 1 inch meatballs. You should get about 40 meatballs.
Add the olive oil to a large skillet and heat over medium to high heat. Add meatballs and cook. If you're using a large skillet all meatballs should fit in one batch otherwise, you might have to fry them in a couple batches. Cook the meatballs on all sides, add more oil if needed. Remove meatballs from skillet and set aside.
To the same skillet add butter and melt. Add onion and cook until onion is soft and translucent. In a bowl add the cornstarch and beef broth and whisk. Add broth and remaining gravy ingredients to skillet, and cook for about 3 to 5 minutes, sauce should thicken. If the sauce is too thick add a bit more beef broth. Taste for seasoning and adjust as necessary.
When the gravy is done add the meatballs back to the skillet and toss them around so they're covered in the gravy. Garnish with parsley.

For Mashed Potatoes
Peel the potatoes and cut them in 1 inch cubes. Boil them on medium heat until potatoes are tender, for about 20 minutes.
Drain potatoes and in a medium bowl, add the potatoes, milk, butter, cream cheese and salt and pepper. Using a potato masher mash the potatoes until desired consistency. You may also use a hand mixer if you wish. Add additional milk as necessary.
Serve meatballs over mashed potatoes.

 Post subject: Re: Entrées
PostPosted: Mon Mar 07, 2016 7:08 pm 
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Posts: 23511
Hearty Slow Cooker Beef Stew - Low Carb/Paleo

Notes: I do not use the bacon or bell peppers when I make this recipe, nor do I use organic products. It can be made on the stove top as well vs. in a crockpot.

Prep Time: 20 minutes

Cook Time: 6 hours

Yield: 10 Servings

Serving Size: 1 Cup


2 lbs. Stew Beef
3 Tbs. Olive Oil
2 Cups Organic Beef Stock
12 oz. Package Bacon – Cooked Crisp and Crumbled
14.5 oz. Can Organic Diced Tomatoes – Juice Drained
4 oz. Mixed Bell Peppers – Chopped
4 oz. Mushrooms – Quartered
2 Ribs Celery – Chopped
1 Large Carrot – Chopped
1 Small Onion – Chopped
4 Large Cloves Garlic – Minced
2 Tbs. Organic Tomato Paste
2 Tbs. Worcestershire Sauce or Coconut Aminos
2 tsp. Sea Salt
1 ½ tsp. Black Pepper
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Dried Oregano
(2 Tbs. Peace and Love)

Heat slow cooker on low setting.
In a large skillet over medium heat, sear the beef in olive oil, browning on both sides. Transfer to slow cooker.

To the slow cooker, add Organic Beef Stock, bacon, tomatoes, bell peppers, mushrooms, celery, carrot, onion, garlic, tomato paste, Worcestershire sauce, sea salt, black pepper, garlic powder, onion powder, and dried oregano.
Cover and cook on low 6-8 hours.


Per Serving - 1 Cup Calories 235 | Fat 15 g | Protein 22g | Carbs 5g | Fiber 1g | Net Carbs 4g


 Post subject: Re: Entrées
PostPosted: Sun Jul 24, 2016 9:35 pm 
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Joined: Sun Nov 24, 2002 6:48 pm
Posts: 25237
Location: Templetucky, Georgia, USA
My best chicken slow cooker mix to date.

2 lbs boneless chicken breast strips, cut in half with kitchen sissors.
1 jar Bertolli Alfredo sauce, regular
1 jar Classico Alfredo sauce, regular
(I always have used one jar of each for the best taste.)
Most of a package (produce section, about 4"x4" x"3" high) of portabella mushroom pieces, cutting up the larger ones with the sissors. I saved some out for my scrambled eggs and salads.... but they impart a great flavor!
Most of a 3 oz. package of Bella Sun Luci sun dried tomatoes, cut in half or thirds with sissors
I pre-hydrate the cut up sun dried tomatoes by putting a covered cereal bowl half full of water and microwaving on high for 2 minutes.

Using a 4 quart slow cooker, this time I prepared the night before and kept in fridge until morning.
I use a plastic liner to save cleanup. I'm required to clean what I use....

1st I pour the alfredo sauces into the pot.
Then I fill one of the jars half full of water and shake until most of the remaining sauce is mixed.
Next, I pour that half jar into the other jar, add a bit more water, bringing it up to 3/4 full. Shake until mixed
Pour that into the pot.
Next I lift each chicken strip up from the package with a small fork and cut in half over the pot
Once all the chicken is in the pot, I mix with a wooden spoon.
Next I strain the tomatoes with a spoon and add them, again stiring
Last, I add the portabella, again stiring.

No spices or other ingredients needed.

In the morning take out of the fridge and turn on low for 7-8 hours
The slow cooker was about half full.
At 7 hours I stirred it once throughly.

Serve over your choice of rice.

Anchored off Sint Maarten December 18, 2013.

 Post subject: Re: Entrées
PostPosted: Mon May 21, 2018 11:31 pm 
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Joined: Fri Nov 29, 2002 4:05 pm
Posts: 26412
Location: New Hampshire/Aruba
Crockpot Greek Chicken

2 tbsp olive oil or avocado oil
3 cloves garlic
2 lbs chicken thighs boneless, skinless
1/2 tsp salt
1/4 tsp pepper (can use lemon pepper)
1 12 oz jar marinated roasted red peppers drained and diced
1 8 oz jar marinated artichoke hearts drained (I used canned small artichokes, halved)
1 cup kalamata olives
1/2 medium red onion sliced
1//2 cup chicken broth
1/4 cup red wine vinegar
1/2 lemon juiced
1 tsp dried oregano
1 tsp dried thyme (not fond of thyme so omitted it)
1-2 tbsp arrowroot starch
tbsp fresh basil chopped
1/2 cup crumbled feta optional

Begin by heating a skillet to medium high heat. While skillet is heating, salt and pepper each side of your chicken thighs. Add oil to the hot skillet, then crushed garlic. Cook for 1 minute, now add chicken. Sear chicken on each side for about 2 minutes (no need to cook all the way through).

Place chicken on the bottom of your slow cooker. Now arrange the artichoke hearts, peppers, and olives around the chicken filling in the gaps on the bottom of your slow cooker. Top with sliced red onion.

In a bowl, mix together 1/2 cup of chicken broth, vinegar, lemon, dried oregano, and dried thyme. Pour on top of the chicken/vegetable mixture. Place lid on top.

Cover and cook for 4 hours on low or 2-3 hours on high. Remove lid.

Spoon out some of the juice into a small bowl once cooking is complete. Add 1 tbsp of arrowroot starch to the juice, whisk, and pour back into the slow cooker. Allow the sauce to thicken for another 15-20 minutes before serving.

Serve over potatoes, rice, or cauliflower rice. Top with fresh herbs, sprinkle with additional salt and pepper, and optional feta.

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