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2 bags (8 oz. each) Tuscany lettuce blend (romaine lettuce, curly endive, carrots, frisee', radicchio OR other similar blend)
1 jar (12 oz.) roasted red peppers, drained and cut in 1-inch strips
1 jar (12 oz.) marinated artichoke hearts, not drained
OPTIONAL: olives
Place lettuce in a large salad bowl; top with roasted peppers and artichoke hearts; drizzle marinade from artichokes all over. If using olives, add. Toss to mix and coat.
1 box (8 oz.) rice & black or red bean mix
12 oz. hot or sweet Italian sausage (bulk or links with casings removed)
2 cans (14 1/2 oz. each) zesty diced tomatoes with mild green chilies
OPTIONAL: sour cream (reduced fat is fine too) and/or sliced scallions
Cook rice mix in medium saucepan as package directs OMITTING butter or oil.
Meanwhile, cook sausage in large non-stick skillet over medium-high heat, breaking up clumps witha wooden spoon, 5 minutes or until no longer pink; drain off fat.
Stir in tomatoes and 1/2 cup water. Bring to boil; reduce heat; simmer; uncovered 12 minutes or until slightly thickened.
1/2 c. pesto (reduced fat is fine) - may be found in the dairy section of your supermarket
4 chicken legs (2 3/4 lbs.)
1/2 c. seasoned dry bread crumbs
Heat oven to 400* F.
Line a baking sheet with foil (for easy clean up). Place a metal rack on the foil.
Spread pesto on chicken to cover. Place crumbs in large plastic bag, add 2 legs at a time and shake until chicken is coated. Place legs on rack.
Bake 50 inutes oruntil coating is golden and chicken is cooked through.
12 oz. linguine fini (thin linguine pasta)
1 bag (1 lb.) frozen baby pea blend vegetables (petite peas, baby whole carrots, snow peas and baby cob corn)
1 tub (6 oz.) flavored smoky cheese spread (smoked salmon and dill, or garlic and herb)
Cook pasta in a large pot of boiling water, stirring often, for 5 minutes.
Stir in frozen vegetable, return to boil and cook 3 minutes or until pasta is al dente (firm-tender) and the vegetables are hot. Ladle off and reserve 1/2 c. cooking water. Drain pasta and vegetables in colander.
Put cheese spread and reserved hot cooking water in pot. Stir to blend. Add pasta and vegetables; toss to mix and coat.
1 whole 4 - 4 1/2 lb. chicken
1/3 c. bottled Korean teryaki stir-fry sauce
1/4 c. orange marmalade
Heat oven to 350* F. Line a roasting pan with foil (for easy clean up). Place a metal rack on foil.
Tuck wings under back of chicken; place breast side up on rack. Brush all over with some of the stir-fry sauce.
Roast for 1 hour 20 minutes.
Stir marmalade; brush on chicken. Roast 10 to 15 mintes more or until a meat thermometer inserted in thigh, not touching bone, registers 170* F. Let chicken stand 10 minutes before carving.
1 (8 oz.) bottle red Russian dressing
1 (2 1/2 to 3 lb.) broiler fryer, cut up
1 med. onion, sliced
In 12 inch skillet over medium heat in 2 tablespoons hot Russian dressing, cook chicken and onion until chicken is lightly browned.
Stir in remaining dressing; heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until chicken is tender. Remove chicken to platter; skim fat from sauce. Spoon sauce over chicken. Serves 4.
Can also use Ranch, Italian or any of your favorite dressings instead of the Russian dressing.
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I know the Lord never gives you more than you can handle, but sometimes I wish He didn't trust me so much.
You don't need permission to post 4 ingredient recipes! Just name it 4 ingredients and post away!!! I know many would love to see them! So just start posting!
2 pt. strawberries, hulled and halved
2 tubs (22 oz. each) chocolate pudding
One 11.75 oz. frozen chocolate swirl poundcake
OPTIONAL: whipped cream
Use a 2 1/2 qt. glass bowl or trifle dish to make this dessert. In separate bowl, mash 1 pt. strawberries with 1/4 c. pudding and cut 1/2-inch off top of cake; reserve.
Cut ten 1/4-inch thick crosswise slices of poundcake. Press slices upright, about 3/4-inch apart, against sides of bowl. Cut remaining cake, including reserved top, in 1/2-inch cubes. Scatter half in bowl.
Spread with pudding remaining from partially used tub; top with mashed berry mixture.
Scatter remaining cake cubes over top; spread with the other tub of pudding. Arrange berry halves on top in a decorative fashion.
Cover and refrigerate at least 1 hour or up to 4 hours.
1 stick oleo
1 can Eagle Brand condensed milk
1 bag Kraft caramels
Combine ingredients and microwave on medium for 6-7 minutes, stirring occasionally until it is completely done and stirred well. It will look like there is too much oleo and very greasy, but don't give up. Can also be done in a double boiler. Use as dip for apples cut into bite size pieces.
1 pkg. Pillsbury Yellow Butter cake mix
1 lb. 1 oz. can fruit cocktail, not drained
3 eggs
Combine cake mix, fruit cocktail with liquid and 3 eggs. Blend and heat as directed on package. Bake in well greased Bundt pan, lightly floured, 40 to 50 minutes until top springs back when touched. Cool on rack 15 minutes before removing from pan. Frosting: Combine 3 ounce package cream cheese, 2 tablespoons light cream, 2 tablespoons sugar. Beat until smooth.
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QUICK CHERRY CHOCOLATE BROWNIES OR CAKE
1 (21 oz.) can cherry pie filling
3 eggs
1 (18.5 oz.) pkg. chocolate cake mix
Combine above and mix until well blended. Pour into greased and floured 9 x 13 inch pan for cake or larger 12 x 18 inch pan for brownies. Bake at 350 degrees for 35 to 40 minutes for 9 x 13 inch pan. Bake at 350 degrees for 20 to 30 minutes for 12 x 18 inch pan. When cool, frost with favorite chocolate frosting.
1 (16 oz.) can of peaches in light
syrup
1 box yellow cake mix
1 cube of butter
Pour peaches and syrup in 9 x 13 cake pan. Sprinkle cake mix over peaches. Top with butter slices. Bake at 350 degrees until golden brown. Serve with Cool Whip.
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CROCK POT SPARERIBS
2 to 3 lbs. country style spareribs (pork), fresh or frozen
1 c. ketchup
1 c. coke
Combine ketchup and cola. Place ribs in crock pot. Pour mixture over ribs. Cook 2 hours on high and at least 2 hours on low. May cook for several hours on low. Baste occasionally if desired. Serve with a side dish of cauliflower in cheese sauce.
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BARBECUED CHICKEN IN CROCK POT
1 reg. size bottle Kraft BBQ sauce
10 oz. Coke
Chicken (pieces or whole) I use boneless and skinless chicken breasts
Mix BBQ sauce and Coke in crock pot. Add chicken. Cook on low while at work
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BRISKET
Beef brisket, trimmed (3 to 4 lb.)
16 oz. jar of Zesty Italian salad dressing
16 oz. can of Coke
Marinate the brisket in a covered container in the Zesty Italian dressing and can of Coke. Marinate in the refrigerator for at least 24 hours. (If brisket is not completely covered, add more dressing or Coke.) In a covered cooking dish, put brisket and marinate sauce. Cook at 200 degrees in conventional oven for 6 to 8 hours. Will serve 4 to 6 people depending on size of beef brisket.
1/2 c. butter
2/3 c. packed brown sugar
4 c. Cherrios or 3 c. Cheerios and 1 c. nuts
Melt butter in saucepan. Blend in brown sugar. Cook until thick and smooth, stirring constantly. Stir in Cheerios. Cook and stir a few minutes over low heat until Cheerios are coated. Spread in thin layer on baking sheet. Crumble when cool.
2 sm. cans frozen orange juice concentrate
1/2 c. Worcestershire sauce
Chicken pieces
Blend orange juice concentrate (undiluted) and Worcestershire sauce in blender. Do not add any other ingredients. Marinade chicken pieces about 1 hour. Cook over low flames, turning occasionally and basting often with marinade.
Combine all ingredients, mixing well. Pour mixture into freezer can of a 1 gallon hand turned or electric freezer. Freeze according to manufacturer's instructions. Ripen ice cream 1 hour, if desired. Yield 2 1/3 quarts.
Get the ready made pancake batter mix and mix it with enough water to make a thick batter. Slice the zucchini about 1/8 thick. Heat the oil to hot but not smoking, Dip each slice of zucchini in the batter and fry until golden on each side, salt while you drain.
Heat oven to 450 degrees. In large plastic bag, add potatoes, cut into chunks, oil and soup mix. Shake until potatoes are well coated. Place in shallow baking pan and bake, stirring occasionally, for 40 minutes or until potatoes are tender and golden brown.
POUR milk into shaker cup; add pudding mix and drink mix. Cover and shake vigorously 1 minute. Pour into glasses. Refrigerate . Serve with whipped topping.
Makes 6 servings
Great Substitute: Substitute 1/2 tsp. KOOL-AID Orange Flavor Unsweetened Soft Drink Mix for the TANG Brand Orange Flavor Drink Mix.
Pour ingredients into mixing bowl. Add warm water and stir until dough is consistency of bread. Let dough set for 30 minutes before rolling or patting out with hands.
Tear off balls of dough and roll or pat out with hand into pieces 6 to 8 inches in diameter and 1/4 inch thick. If rolled out on board, dust lightly with flour or cornmeal. Punch a hole in the center of each piece to make it cook more evenly and not burst due to air bubbles.
Fry one piece at a time in hot fat (400 degrees and about 2 to 3 inches deep) until light brown on both sides. Drain on absorbent paper and serve.
2 to 3 lb. small potatoes
6 T. granulated sugar
3 T. butter
Cook potatoes until almost tender. Drain and peel. Rinse with cold water; dry with paper towel.
Heat sugar in a heavy light-colored skillet. With back of a wooden spoon, gently keep sugar moving toward center of skillet until it is melted. Heat until syrup is a light golden brown. Stir in butter and heat until butter and sugar are thoroughly blended. Add potatoes and turn them gently to coat; remove heat and before serving turn them until cooked. Yields about 8 servings.
* 1 beef roast (chuck, top round)
* jar of pepperoncini peppers
* slivers of garlic
PREPARATION:
Cut some slits in roast and insert garlic slivers. Place beef in crockpot. Dump peppers and all of the juice on top. Crock all day on low....at least 12 hours.
For serving, just slice and serve, or make BB's hoagies.
When cool, fork-shred beef, spread on hoagie (sub) rolls, squirt on some Cheeze-Whiz and pig out!!! Put some of those delicious (now meaty) pepperoncini peppers on the sub too!!
PREPARATION:
Put all ingredients into 5-6 quart crockpot, cover, and cook for 2 hours on high. Then reduce heat to low and continue cooking for 4-5 hours until turkey registers 180 degrees on instant meat thermometer.
Slice turkey breast and serve with sauce. 6 servings
This simple three ingredient crockpot chicken recipe is full of flavor and nutrition.
INGREDIENTS:
* 2 lbs. boneless, skinless chicken thighs
* 26 oz. jar sweet and sour simmer sauce
* 16 oz. pkg. frozen broccoli, carrots and peppers, thawed and drained
PREPARATION:
Cut chicken thighs into 1-1/2" pieces. Mix with simmer sauce in slow cooker. Cover and cook on LOW setting for 8-10 hours or until chicken is tender and no longer pink. Ten minutes before serving stir in vegetables.
Cover, increase heat to HIGH and cook for 10-15 minutes or until vegetables are crisp-tender. Serves 6-8
Three Ingredient Recipes
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