Smothered Chicken Breasts

This week weight loss dinner give it a try fast and yummy

Smothered Chicken Breasts

4 boneless, skinless chicken breast halves
1 (10 ounce) can French onion soup
2 teaspoons chicken seasoning
1 (4 ounce jar sliced mushrooms, drained
1 cup shredded mozzarella cheese
Chopped green onions
• Brown chicken breast in skillet. Sprayed an oval slow cooker with Pam placed breast in cooker.
• Pour onion soup over chicken and sprinkle black pepper and chicken seasoning over chicken beasts.
• Place mushrooms and cheese over chicken breasts.
• Cover and cook on LOW for 4 to 5 hours. To give this chicken a really nice touch when ready to serve, sprinkle some chopped green onions over each serving. Serves 4.

Grilled Vegetables

GRILLED EGGPLANTS

4 baby eggplants (4 ounces each)
Slice each of the eggplants lengthwise in half.
Toss eggplants in prepare vinaigrette as directed below. Grill until tender
Each serving: About 90 calories


GRILLED PEPPERS

2 medium yellow peppers
2 medium red peppers
Cut each lengthwise in half and discard seeds. Place peppers on grill over medium heat and cook, turning peppers occasionally and brushing with some vinaigrette until peppers are browned and tender when pierced with a fork.
Serve with remaining vinaigrette.
Each serving: about 95 calories

GRILLED ZUCCHINI

Slice each of 4 small zucchini (6 ounces each)
Cut lengthwise in half. Prepare vinaigrette as directed. Toss zucchini in vinaigrette. Grill until tender.
Each serving: About 85 calories,


GRILLED PORTOBELLO MUSHROOMS

Trim tough stem ends from 2 medium-size portobello mushrooms (4 ounces each) or 8 jumbo mushrooms. Rinse; pat dry. Prepare vinaigrette as directed. Toss mushrooms in vinaigrette. Grill until tender.

Each serving: About 75 calories,

Grilled Vegetables Vinaigrette

Ingredients
• 2 tablespoon(s) olive or vegetable oil
• 2 tablespoon(s) white wine vinegar
• 2 teaspoon(s) chopped fresh tarragon
• 1/2 teaspoon(s) salt
• 1/2 teaspoon(s) coarsely ground black pepper
• 1/2 teaspoon(s) sugar
• Tarragon sprigs, for garnish


In large bowl, mix olive oil and remaining ingredients except tarragon sprigs. Add vegetables and toss to coat with vinaigrette dressing.

Easy, Eggless Strawberry Ice Cream

Ice cream can be made from just a few ingredients--cream, milk, eggs,
sugar, and flavorings. This recipe is made without eggs, the ingredients
for this divinely creamy strawberry ice cream are a snap to mix and
freeze in a ice cream maker. There is something extra-special about
homemade ice cream.

INGREDIENTS

* 2 cups whole milk
* 2 cups heavy cream
* 1 cup white sugar
* dash of salt
* 1 teaspoons vanilla extract
* 2 cups mashed fresh strawberries
* 2 drops red food coloring (optional)

DIRECTIONS

1. In a large bowl, combine the milk, cream, sugar, salt, vanilla, strawberries,
and food coloring. Pour the mixture into the freezer bowl of an ice cream maker,
and freeze according to manufacturer's directions. If you have a small ice cream
maker use 1/2 the mixture.

STRAWBERRY SHORTCAKE

Strawberry shortcake, which originated from the Native Americans who baked
crushed strawberries into a cornmeal cake. strawberry shortcake is a dessert
to round out light summer meal.

Strawberry shortcake

* 3 pints fresh strawberries
* 1/2 cup white sugar
* 2 1/4 cups all-purpose flour
* 4 teaspoons baking powder
* 2 tablespoons white sugar
* 1/4 teaspoon salt
* 1/3 cup shortening
* 1 egg
* 2/3 cup milk
* 2 cups whipped heavy cream

1. Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
2. Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
3. In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt.
With a pastry blender cut in the shortening until the mixture resembles coarse crumbs.
Make a well in the center and add the beaten egg and milk. Stir until just combined.
4. Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20
minutes or until golden brown. Let cool partially in pan on wire rack.
5. Slice partially cooled cake in half, making two layers. Place half of the strawberries on layer and top with the other layer. Top with remaining strawberries and cover with the

Shortcake though it's most commonly a rich biscuit, shortcake can also refer simply to a The classic American shortcake is a large, sweet biscuit that is split in half, then filled and with sliced or chopped fruit (traditionally strawberries) and softly whipped cream.
If it's to hot to bake, you can buy some shortcake, but it's hard to fine, try angle food cake or pound cake. It's not shortcake but it's makes a taste dessert.

RAINBOW PASTA SALAD

INGREDIENTS
1 (16 ounce) package pasta
2 cups broccoli florets
1 cup chopped carrots
1/2 cup chopped roma tomatos
1/2 cup chopped cucumber (remove the seeds),
1/4 cup chopped green onions
1 (15.25 ounce) can whole kernel corn, drained
1/2 (8 ounce) bottle zesty Italian salad dressing

DIRECTIONS
Cook pasta according to package directions drain and place in a large bowl; add remaining ingredients and toss to coat. Cover and refrigerate for 2 hours.

Try
1 (6 ounce) can black olives, drained and sliced
1 cup of shrimp, or crap

MACARONI AND TUNA SALAD

This recipe is easily multiplied for a crowd. Everyone in my family asks me to bring this to our functions in the summer.

INGREDIENTS
1 (16 ounce) package macaroni
3 cans tuna (drained)
11/2 cup mayonnaise
salt and pepper to taste
1/4 teaspoon mustard
1 cup chopped celery
1/2 cup chopped green onions
1/4 cup chopped sweet pickle raises
1 green bell pepper, chopped (or 1/2 red & 1/2 green bell pepper)

DIRECTIONS
Cook pasta in a large pot of boiling water until al dente. Drain, and rinse. Set aside.
In a medium bowl, mix together mayonnaise, and mustard . Season to taste with salt and black pepper.
In a large bowl, combine pasta, celery, onion, sweet pickles, and green pepper, . Stir in dressing, and mix well.
Refrigerate until you ready to serve.

This can be served as meal or a side.

CUCUMBER SALAD

Cool, delicious cucumber salad. For a pretty salad, peel only half of each cucumber, leaving strips of skin on each.

INGREDIENTS
4 or 5 cucumbers, thinly sliced
1 small white onion, thinly sliced
1 cup white vinegar
1/2 cup water
3/4 cup white sugar
1/2 teaspoon dried dill, or to taste

DIRECTIONS
1. Toss together the cucumbers and onion in a large bowl.*
2. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil.
3. pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold.

This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.

*Don't make the vinegar solution first and then chop the cucumber because it's important that the vinegar solution be hot to ensure proper flavoring.

SWEET AND TART STRAWBERRY SALAD

This is a delightful, and unusual strawberry salad. Pepper and vinegar enhance the sweetness of fresh berries.

INGREDIENTS
3 pounds fresh strawberries, rinsed and sliced
1/4 cup and 1 tablespoon brown sugar
2 tablespoons balsamic vinegar
1/2 teaspoon freshly ground black pepper

DIRECTIONS
In a large bowl, toss berries with sugar and let stand at room temperature for 10 minutes. In a small bowl, combine the vinegar and pepper. Pour over berries and toss to coat. Divide berries among 8 serving bowls and serve. Enjoy!

FRUITED CHICKEN SALAD

INGREDIENTS
4 skinless, boneless chicken breast halves
1 red apple, diced
3 green onions, chopped
1/4 cup sweet pickle relish
1/2 cup mayonnaise
3 stalks celery, thinly sliced
1 (8 ounce) can pineapple chunks, juice reserved
1/8 cup chopped fresh cilantro
1 cup chopped pecans
fajita seasoning to taste or your house seasoning

DIRECTIONS
Bring a large pot of water to a boil. Add chicken and cook until thoroughly cooked and no longer pink inside, approximately 20 minutes. Drain, cool and chop.
In a large bowl, mix together the chicken, apple, onions, relish, mayonnaise, celery, pineapple (with just a little juice for flavor), cilantro, pecans and fajita seasoning to taste. ENJOY

Try grilled chicken or a whole rotisserie chickens

EASY GRILLED LEMON CHICKEN

I know everyone loves Ribs for the 4th, but I always BBQ some chicken give my Lemon Chicken a try, you will need to double the recipe I found everyone loves Chicken.

INGREDIENTS
1/2 cup fresh lemon juice
1/2 cup soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
4 (6 ounce) skinless, boneless chicken breast halves

DIRECTIONS:

Rinse chicken breasts and pat dry with paper towels. Stir together the lemon juice, soy sauce, ginger, and black pepper in a bowl; pour into a large, resealable plastic bag. Add the chicken breasts, seal the bag, and massage to evenly coat chicken with lemon juice mixture. Place in refrigerator to marinate at least 20 minutes, or up to 24 hours
.
Preheat an outdoor grill for medium-high heat. Lightly oil grill grate.

Drain and discard marinade from the bag, and place chicken on preheated grill about 4 inches from heat source for about 6 to 8 minutes on each side Cook until chicken is no longer pink and juices run clear,

OLD-FASHIONED LEMONADE

This is great for a BBQ, I double the recipe and use a cooler and everyone can help them self, this is better than soda any day.

Old-fashioned Lemonade

1 ¼ cups granulated sugar
½ cup boiling water
1 ½ cups fresh lemon juice
4 ½ cups cold water
Ice cubes
Lemon Slices

Place sugar, boiling water, and lemon juice in a 2 quart pitcher and stir vigorously with a spoon until sugar is dissolved. Cover and store in refrigerator until ready to use. Add cold water, ice cubes and lemon slices. Stir. Pour over ice cubes in a 10 to 12 ounce glass.

Yield: 6 to 8 servings.

WHAT'S COOKIN' POTATO SALAD

Here is my favorite recipe for potato salad. I vary
this recipe from time to time based upon my mood and what I have in the refrigerator. I encourage you to do the same.


Potato Salad


Ingredients:

10 - 12 whole russet potatoes
4 to 6 hard boiled eggs chopped
1 bunch green onions chopped
½ bunch celery chopped
¼ cup pickle relish
1 1/2 cup Mayonnaise
1/3 cup yellow mustard
2 teaspoon onion powder
Salt and pepper to tasted
paprika

Preparation:

1. Boil potatoes with skin on for 30 - 45 minutes. When fork can be easily inserted. Potatoes are done.
2. Pour hot water out and run cold water over potatoes to cool them off for 5 minutes.
3. When potatoes are cool, peel off skin and cut into bite sized pieces. If you overcook them, they don't really hurt
the recipe since the extra potatoes just mixes in with
the creamy portion of the mixture.
4. Stir all ingredients gently except for the paprika.
After all ingredients are well mixed, pour into a bowl.
Add the paprika across the top.
5. Store in the refrigerator until ready to serve
serve 16-20

Try 1/2 cup of slice black olives or 1/4 cup of sheered carrots or 1/2 cup of chopped green or red bell pepper or dell pickles chopped in place of sweet relish.