Charlene’s Rice

05 Monday Sep 2016

Posted by in Side Dishes

≈ Leave a comment

Ingredients:

  • 1 Cup Diced Mushrooms
  • 1 Cup Diced Carrots
  • 1 Cup Diced Green Onions (or plain Onions)
  • 2 Teaspoons of Minced Garlic
  • 6 Cups Chicken Stock or Vegetable Stock
  • 3 Cups of Rice (parboil variety)
  • Ground Pepper

Directions:
Fry Mushrooms, Carrots, Onions and Garlic til Tender
Put into CorningWare pot with lid
Add Boiled Stock
Add Ground Pepper
Cook at 400 degrees for 45 minutes

Enjoy

Oriental Salad

05 Monday Sep 2016

Posted by in Salads

≈ Leave a comment

  • 3/4 cup of vegetable oil
  • 1/4 cup of lemon juice
  • 1 tablespoon of soya sauce
  • 1 teaspoon of dry mustard
  • 2 cloves of crushed garlic
  • salt and pepper
  • Grated cheese (mozarella)
  • 1/8 cup of toasted sunflower seeds
  • Baby Spinach

Toast sunflower seeds in a little oil in a pan.

Mix vegetable oil, lemon juice, soya saux, dry mustard, garlic together and whisk to emulsify it.

Pour over baby spinach, add salt and pepper and toss. Finish platting by sprinkling sunflower seeds and mozarella over top.

Enjoy

 

 

 

Chicken Broccoli Divan (Keto/Palio/LCHF* Diet Friendly)

05 Monday Sep 2016

Posted by in Low Carb, Main Dishes

≈ Leave a comment

Chicken, broccoli, and cheese make this casserole a family standard that bakes in just 20 minutes.

Ingredients:

  • 4 cups cooked broccoli florets
  • 2 cups cooked chicken (buy a cooked rotisserie chicken and shred it)
  • 1 can (10 1/2 ounces) condensed cream of chicken soup or cream of mushroom
  • 1/3 cup milk
  • 1/2 cup shredded cheddar cheese (about 2 ounces)
  • 2 tablespoons plain dry breadcrumbs (optional)
  • 1 tablespoon butter, melted (optional)

Directions:
Put broccoli and chicken in a mixing bowl. Stir the soup and milk in a small bowl. Pour into mixture and add the cheese. Pour mixture into casserole dish. Cover with foil and bake

Bake at 450°F. for 20 minutes or until the chicken mixture is hot and bubbling

Remove foil. Stir the breadcrumbs and butter in a small bowl.  Sprinkle the bread crumb mixture over the cheese and put it under broil till breadcrumbs are browned.

Enjoy

*Low Carb, High Fat

Tuscan Minestrone Soup

05 Monday Sep 2016

Posted by in Soups, wrks4me - Recipes

≈ Leave a comment

Tags

, , , , ,

 

tuscan-soup

Ingredients:wrks4me_terry_tested-11

  • 1 can your favourite beans
  • 3 tablespoons extra-virgin olive oil
  • 1 medium yellow or white onion, chopped (about 1 cup)
  • 2 medium carrots, peeled and chopped (about 2⁄3 cup)
  • 2 medium celery stalks, chopped (about ½ cup)
  • 2 teaspoons minced garlic
  • 1 (28-ounce) can crushed tomatoes (about 3½ cups)
  • 3 medium yellow potatoes, peeled and diced (about 1½ cups)
  • 1½ cups chopped fennel
  • ¼ cup loosely packed fresh Italian flat-leaf parsley leaves, chopped
  • 2 tablespoons chopped fresh basil leaves
  • 2⁄3 cup of pearl barley or pasta
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper

¼ cup finely grated Parmesan Cheese for topping

  1. Instructions:
     Add 3 tablespoons of olive oil over medium-heat. Add onions, carrots and celery and cook til softened but not browned. Add the garlic.
  2. Add tomatoes, potatoes, fennel, parsley and basil along with chickpeas and drained beans. Add 6-8 cups of water (substitute chicken or vegetable broth) so that vegetables are covered by 1 inch. Bring to a boil and reduce to simmer. Add pearl barley or pasta, salt and pepper. Continue to cook and add more liquid if soup seems too dry. Cook until pasta is tender. 
  3. Serve with 1 tablespoon of grated cheese.

TIP: You can add chicken, beef, pork or fish if you’d like a heartier broth. Use vegetables in season such as zucchini, cabbage, cauliflower or broccoli

Hungarian Goulash Soup

05 Monday Sep 2016

Posted by in Soups, wrks4me - Recipes

≈ Leave a comment

Tags

, , , , , , ,

wrks4me_terry_tested-11Ingredients:

  • 2 lb lean beef shoulder, cut in 1-inch pieces or use hamburger
  • 2 cups sliced onions
  • 3 tbsp caraway seeds (slightly crushed)
  • 1 tsp salt
  • 1 can (28 oz/796 ml) tomatoes drained
  • 4 cups chopped green pepper
  • 2 tsp basil
  • 1/2 cup water
  • 4 cups chopped peeled potatoes
  • 10 cups beef stock
  • 2 tsp marjoram
  • 1/2 tsp pepper


 Directions:

Brown beef or hamburger in a pan. Add onions and cook til translucent and add green peppers along with caraway seeds, and all other ingredients. Cook til potatoes are tender. Enjoy.

Dry Italian Salad Mix

05 Monday Sep 2016

Posted by in Salads

≈ Leave a comment

Use this mix and store in a tightly sealed container.

INGREDIENTS:

  • 1 tablespoon garlic salt
  • 1 tablespoon onion powder
  • 1 tablespoon white sugar (or sugar substitute)
  • 2 tablespoons dried oregano
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 tablespoon dried parsley
  • 1/4 teaspoon celery salt
  • 2 tablespoons salt

 

DIRECTIONS:

To prepare dressing, whisk together 1/4 cup white vinegar, 2/3 cup canola oil, 2 tablespoons water and 2 tablespoons of the dry mix.

Carrot Salad

05 Monday Sep 2016

Posted by in Salads, wrks4me - Recipes

≈ Leave a comment

Tags

, , , , , ,

wrks4me_terry_tested-11Ingredients:

  • 1 small orange jello
  • 3 oz Philadelphia Cream Cheese
  • 14 oz crushed pineapple
  • 2 carrots shredded
  • 1/2 pint whipping cream

Directions:

  1. Drain pineapple and put in sauce pan
  2. Bring juice of pineapple to a boil
  3. Add Jello and dissolve
  4. Remove from heat and set aside and cools a bit
  5. Add cream cheese to mixture and beat at low speed until (little pieces are left) let cool.
  6. Add pineapple and shredded carrot and fold in beatened whipped cream.
  7. Let cool overnight.
     

Waldorf Salad

05 Monday Sep 2016

Posted by in Salads, wrks4me - Recipes

≈ Leave a comment

Tags

, , , ,

wrks4me_terry_tested-11Ingredients:

  • 1 green eating apple
  • 2 red eating apples
  • 1 tbsp lemon juice
  • 1 cup diced celery
  • 1 cup seedless grapes, halved
  • 1/2 grated mild cheese
  • 1/4 cup mayonnaise
  • 1/4 whipping cream
  • 1/2 cup chopped walnuts

Instructions:

Add apples, lemon juice, celery, grapes and cheese.
Combine mayonnaise with cream. Pour over salad and toss to coat.
Refrigerate until serving time. Add walnuts at serving time.