Soy Ginger Salmon Recipe

Prep Time: 10 Min  Cook Time: 10 Min  Ready In: 3 Hrs 20 Min

Yield 4 servings

Ingredients

1 pound salmon fillets
1/3 cup brown sugar, divided
2 teaspoons lemon pepper, divided
1 teaspoon garlic powder, divided
1/3 cup low sodium soy sauce
1 tablespoon olive oil
1 (1 inch) piece fresh ginger root, minced
1/3 cup orange juice

Directions

1.Rub salmon with about 1 tablespoon brown sugar. Lightly sprinkle with lemon pepper and garlic powder; rub seasoning into fish.
2.Into a small saucepan set over medium heat, pour soy sauce and olive oil. Stir in ginger and remaining brown sugar, lemon pepper, and garlic powder. Bring to a gentle simmer, stirring constantly until sugar has dissolved. Remove from heat, stir in orange juice.
3.Place fish and marinade into a resealable plastic bag, seal, and refrigerate overnight, or for at least 3 hours.
4.Preheat broiler. Place fish in a foil-lined baking pan. Reserve marinade.
5.Broil fish skin-side up, 2 minutes. Remove from oven, pull skin off with tongs. Baste with marinade, return to oven, and broil 2 minutes more. Turn fish, and broil until fish flakes easily, about 4 minutes. Remove from oven, and let sit 5 minutes before serving.
 
Nutritional Information

Amount Per Serving Calories: 321
Total Fat: 15.8g
Cholesterol: 67mg

Waffles From Scratch Recipe

Prep Time: 5 Min  Cook Time: 15 Min  Ready In: 20 Min

Yield 4 servings

Ingredients
2 cups all-purpose flour
4 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups milk
6 tablespoons vegetable oil
2 eggs, separated

Directions

1.Preheat waffle iron. In a large mixing bowl, sift together flour, baking powder and salt. Stir in milk, oil and egg yolks until mixture is smooth. In a separate bowl, beat egg whites until soft peaks form. Gently fold egg whites into batter.
2.Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden; serve hot.

Nutritional Information

Amount Per Serving Calories: 494
Total Fat: 25.3g
Cholesterol: 114mg

Butter Lamb Gravy Recipes

Prep Time: 15 Min  Cook Time: 30 Min  Ready In: 45 Min

Yield: 6 servings

Ingredients

2 pounds boneless lamb shoulder, cut into 1 inch pieces
1/2 teaspoon garam masala
salt to taste
2 tablespoons butter, divided
1 onion, chopped
1/2 teaspoon ground turmeric (optional)
1/2 teaspoon minced ginger
1/2 teaspoon minced garlic
1/2 teaspoon chili powder
1 tablespoon tomato paste
1 cup water
1/2 cup creme fraiche
1 tablespoon honey
1 cup chopped fresh cilantro

Directions

1.Season the lamb with garam masala and salt. Heat 1 tablespoon of butter in a large skillet over medium heat. Fry the lamb cubes until browned, stirring constantly. Remove from the skillet and set aside.

2.Melt the remaining butter in the same skillet over medium heat. Add the onion and season with turmeric, ginger, and garlic. Cook and stir until the onion is tender and spices are fragrant. Stir in the chili powder and tomato paste until well blended, then stir in the water. Bring to a simmer and return lamb to the skillet. Simmer over low heat for about 20 minutes, or until lamb is tender.

3.When the lamb is cooked, stir in the creme fraiche and honey. Transfer to a serving dish and garnish with cilantro.

Nutritional Information

Amount Per Serving Calories: 313
Total Fat: 22g
Cholesterol: 115mg

Cut-Out Cookies in a Flower Pot Recipe

Yield: 6 dozen

Ingredients

2 cups butter, softened
3 cups white sugar
4 eggs
1 tablespoon vanilla extract
1 tablespoon butter flavored extract
7 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Directions

1.Cream margarine and sugar. Add eggs and flavorings and mix well. Stir flour, baking powder and salt together. Add to batter and mix well.
2.CHILL 3-4 hours or overnight before using.
3.Roll cookies out approximately 1/4 inch thick and insert cookie sticks at least 1/3 to 1/2 way into cookie.
4.Bake cookies at 350 degrees F (175 degrees C) for 8-10 minutes. This dough keeps well in a covered container in the refrigerator for a couple of weeks.
5.Decorate as desired. Display 3-7 cookies in a 6 inch clay pot (depending on size of cookie). Weigh pot down with dried beans and cut a circle of Styrofoam to fit snugly into top. Add ribbons and enjoy.

Nutritional Information

Amount Per Serving Calories: 126
Total Fat: 5.5g
Cholesterol: 25mg

BBQ Pork for Sandwiches Recipe

Prep Time: 15 Min  Cook Time: 4 Hrs 30 Min  Ready In: 4 Hrs 45 Min

Yield: 12 servings

Ingredients

1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce

Directions

1.Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.

2.Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.

3.Bake in the preheated oven for 30 minutes, or until heated through.

Nutritional Information
Amount Per Serving:
Calories: 355
Total Fat: 18.1g
Cholesterol: 83mg

Pico De Gallo Salsa Recipe

Prep Time: 20 Min  Ready In: 50 Min

Yield: 4 servings

Ingredients

1 medium tomato, diced
1 onion, finely chopped
1/2 fresh jalapeno pepper, seeded and chopped
2 sprigs fresh cilantro, finely chopped
1 green onion, finely chopped
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper

Directions

1.In a medium bowl, combine tomato, onion, jalapeno pepper (to taste,) cilantro and green onion. Season with garlic powder, salt and pepper. Stir until evenly distributed. Refrigerate for 30 minutes.

Nutritional Information

Amount Per Serving Calories: 21
Total Fat: 0.1g
Cholesterol: 0mg

Awesome Enchiladas Recipe

Prep Time: 45 Min  Cook Time: 1 Hr  Ready In: 1 Hr 45 Min

Yield: 5 enchiladas

Ingredients

2 pounds skinless, boneless chicken breast meat - cut into chunks
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups sour cream
1/4 teaspoon chili powder
1 tablespoon butter
1 small onion, chopped
1 (4 ounce) can chopped green chilies, drained
1 (1.25 ounce) package mild taco seasoning mix
1 bunch green onions, chopped, divided
1 cup water
1 teaspoon lime juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
5 (12 inch) flour tortillas
3 cups Cheddar cheese, shredded, divided
1 (10 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives

Directions

1.Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.

2.Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.

3.Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.

4.Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.

5.Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

Nutritional Information

Amount Per Serving Calories: 709
Total Fat: 36.3g
Cholesterol: 126mg

Tangy Lemon Chicken Recipe

Cook time: 12 mins

Servings: 4

Ingredients

4 medium skinless, boneless chicken breast halves (about 1 pound total)
1/2 cup bottled creamy Italian salad dressing
1 tablespoon finely shredded lemon peel
1/4 cup lemon juice
Dash of black pepper

Directions

Place the chicken in a self-sealing plastic bag set in a shallow bowl. For marinade, in a small bowl stir together the salad dressing, lemon peel, lemon juice, and pepper. Pour over chicken: seal bag. Turn to coat chicken. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.

Drain chicken, reserving marinade. For a charcoal grill, grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170 degree F), turning and brushing with marinade halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.) Discard any remaining marinade. Makes 4 servings.

Chicken and Lemon-Broccoli Alfredo Recipe

Cook time: 20 mins 

Servings: 4

Ingredients

4 small skinless, boneless chicken breast halves
Salt and pepper
8 oz. mushrooms, halved
1 Tbsp. olive or cooking oil
1 lemon
3 cups fresh broccoli florets
1 10-oz. container refrigerated light Alfredo pasta sauce

Directions

Season chicken with salt and pepper. In large skillet brown chicken and mushrooms 4 minutes in hot oil, turning chicken halfway through.

Meanwhile, shred 2 teaspoons lemon peel; set aside. Slice lemon. Add broccoli and lemon slices to skillet. Cover; cook 8 minutes or until chicken is done (170 degrees F on an instant-read thermometer).

Place chicken and vegetables on plates. Add Alfredo sauce to skillet; heat through. Serve with chicken. Add lemon peel and pepper.

Mother's Day Pie Recipe

Yield: 1 - 9 inch pie

Ingredients

1 cup white sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
6 tablespoons butter, melted
1 teaspoon vanilla extract
3 eggs
1 (12 fluid ounce) can evaporated milk
1 cup shredded coconut

Directions

1.Preheat oven to 325 degrees F (165 degrees C). Generously grease and flour a 9 inch pie plate.
2.In a medium bowl, mix together sugar, flour, and salt. Stir in melted butter or margarine and vanilla extract. Add eggs one at a time, mixing well after each addition. Mix in evaporated milk followed by coconut. Pour mixture into pie plate.
3.Bake in preheated oven for 35 to 40 minutes. Chill before serving.

Nutritional Information

Amount Per Serving Calories: 251  Total Fat: 13.1g   Cholesterol: 102mg