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§  Diana's Menu& Recipe Box  §

Home/Fit & Fare/Vegetarian/On the Grill/Leftovers/Breakfast/Sauces/Gravy/Dips & Dressings/Menu for a Month/Cooking Tips/Frugal Living

The Menu

Soups

Salads

Appitizers

Subs & Wraps

Beef

Chicken

Pork

Turkey

Seafood

Other Meats

Meatless

Sides

Veggies

Breads

Desserts

Beverages

Chicken/Turkey/Tuna Salad

  • 1 Lb Cooked Chicken or Turkey Breast, Chopped or cubed small, or 1 can Light Tuna in water
  • 1 Stalk Celery, Chopped finely
  • 1/2 Onion, Chopped finely
  • A few Dashes Black Pepper for taste
  • Light or fat free Mayonnaise, 1-2 cups, Depending on preference
  • 1 Head Lettuce, Broken for Salad
  • 1 Carrot, shredded
  • 1 Tomato, Cut in wedges then halved
  • 2 Eggs, boiled and quartered
In large bowl combine lettuce, carrot, tomato and eggs, toss well. In Separate bowl, combine remaining ingredients and stir until well blended. Refrigerate until ready to serve. Serve a scoop of ham mix over individual salads.

Beef/Chicken and Broccoli

  • 2 Tbs Wok Oil (or Vegetable oil)
  • 1 Lb Beef sliced thin or 1 Lb Chicken Breast, sliced thin
  • 1 Lb Broccoli Floret's
  • 1/2 Onion, sliced
  • 1 Cup Beef Gravy
  • 2 Tbs Soy Sauce (Kikkoman is the best)
In wok or large deep skillet, heat oil and add beef. Stir fry until just a little pink. Add broccoli, onion and soy sauce and continue to stir-fry 5 more minutes or until meat is done, which ever is longer. Add gravy, mix well and serve over plain white rice, fried rice, fried noodles or lo-mien noodles.

Stir Fry

  • 3-5 Tbs Wok or vegetable oil
  • 1 Lb Chicken Breast, Pork, Shrimp or beef, sliced thin
  • 1 Bell Pepper, Sliced (Optional)
  • 1 Onion, Sliced (Optional)
  • 6 Oz Snap Peas (Optional)
  • 1 Can baby corn (Optional)
  • 6 Oz Broccoli (Optional)
  • 1 Can Sliced Water Chestnuts
  • 1 Can Bamboo Shoots6 Oz Bean Sprouts, or 1 can
  • 1 Carrot, shredded or sliced thin
  • 2 Stalks Celery, chopped
  • 3 Green Onion (Scallions) chopped
  • Mushrooms, sliced
  • 4-8 Tbs Soy Sauce (Kikkoman is the best)

In wok or large deep skillet, heat oil and add veggies and soy sauce and stir-fry 5-10 minutes or until veggies are done to your liking. Serve over plain white rice, fried rice, fried noodles or lo-mien noodles.

Fajitas

  • 1 Lb sliced Beef (Sirloin works best) or Boneless, Skinless Chicken breast
  • Green Peppers, sliced
  • Onions, sliced
  • Fajita seasoning pack
  • 1 Cup Water
  • 8-10 Soft Flour Tortilla shells
  • Sour Cream (Optional)
  • Chopped Tomatoes (Optional)
  • Shredded Cheese
If not using meat, use more peppers and onions. Cook beef & veggies in large skillet until meat is no longer pink and veggies are slightly soft. Add Fajita mix and water and cook according to package directions. Heat tortillas by placing 4 at a time between wet paper towels and microwave 40 seconds on high. Place in soft warm flour tortilla shells and sprinkle with tomatoes, sour cream and cheese if desired.

Tacos

  • 1 Lb chopped or ground chicken, turkey, or 1 can refried beans
  • 1 Packet Taco Seasoning
  • 10-12 Soft or Hard Taco Shells
  • 1/2 Head Lettuce, shredded (Optional)
  • 1-2 Tomatoes, chopped (Optional)
  • 1/2 Onion, chopped (Optional)
  • 1/2 Bell Pepper, chopped (Optional)
  • Taco Sauce (Optional)

If not using meat, fallow directions on taco package with out the meat. Stir in refried beans and heat through. If using meat, in large skillet, brown meat and follow directions on seasoning pack. If using hard shells, dip each in very warm water, lay on cookie sheet and heat in 350° oven for 10 minutes. If using soft shells, place 4 at a time between wet paper towels and microwave 40 seconds on high.  Fill and enjoy!

Chicken Cacciatore

  • 3-5 Chicken breast halves (bone-in)
  • 1 Green Pepper, sliced
  • 1 Onion, sliced
  • 3-5 Cloves garlic finely chopped or minced
  • 1 Jar favorite Spaghetti Sauce
  • 1 Cup Water
  • 1 Lb Cooked Pasta
  • 2-3 Tbs Olive Oil or vegetable oil

Heat olive oil in large, deep skillet. Add chicken and allow to cook for 5 minutes over medium high heat with lid on. Add peppers, onions, garlic, sauce and water. Put lid back on and continue to cook over medium low or low heat, stirring or turning every so often, for about 1 1/2 hours or until chicken is done, which ever takes longer. Serve chicken and sauce over hot cooked pasta.

Sweet & Sour

  • Oil for frying
  • 1Lb Large Shrimp, Cleaned, 1Lb Pork, Sliced Thin, 1Lb Chicken, Sliced Thin
  • 1 Green Pepper, Sliced (Optional)
  • 1 Onion, Sliced (Optional)
  • Can Pineapple Chunks (Optional)
  • 1/2 Cup Ketchup
  • 1 Cup Sugar
  • 1/2 Cup Water
  • 1/2 Cup Vinegar
  • 4 Tsp Soy Sauce
  • 2 Tbs Cornstarch mixed with 4 Tbs Cold Water
In large deep skillet or wok, stir fry shrimp, peppers and onions until meat is no longer pink. Remove from heat. Stir in pineapples, ketchup, sugar, water, vinegar and soy sauce. Stir frequently over medium heat just until the boil point. Remove from heat and stir in cornstarch mixture until thickened. Serve over plain white rice, fried rice, fried noodles or lo-mien noodles.

Stuffed Tomatoes

These are great to make with or with out meat. My favorite is with chopped chicken.

  • 6 med tomatoes
  • Chopped meat (bacon, chicken, ground beef, steak, pork, sausage, etc.) (Optional)
  • 1-2 Stalks celery, finely chopped (Optional)
  • 2 green onions, finely chopped (Optional)
  • 1/2 Cup seasoned bread crumbs
  • 1 - 2 tablespoon margarine, melted
  • 1 beaten egg (Optional)
  • 1/4 cup Broth, any flavor (Optional)
  • 1/2 cup chopped green bell pepper (Optional)
  • 1 med. onion, diced (Optional)
  • 2 cloves garlic minced (Optional)
  • 1/4 cup Grated or shredded cheese (Optional)
  • thyme, oregano, rosemary, basil, sage, garlic powder, ground black pepper, to taste
Cut a 1/2-inch slice from the top of each tomato; discard tops. Scoop out pulp; squeeze juice out. Season insides of tomatoes with salt and pepper, turn upside down on paper towels and set aside. In a medium skillet cook garlic, vegetables and any meat, if desired, in margarine for 2-5 minutes or until slightly tender and meat is fully cooked. Chop pulp and mix all ingredients. Spoon mixture into tomatoes packing them tightly. Sprinkle cheese or other topping if desired. Arrange stuffed tomatoes in a baking dish with a little water in the bottom and bake covered or uncovered at 350° for 20-35 minutes or until until tomatoes are cooked and tender and stuffing is hot.

Baked Chicken

Simple, basic, and full of flavor!

  • Bone-in and Skin on Chicken (as many as you need
  • Season Salt
  • Pepper
  • Garlic Powder
  • Onion Powder
  • Optionally, you can use lemon-pepper seasoning instead
Place chicken on un-greased cookie sheet or shallow baking dish. Sprinkle desired seasonings evenly on chicken and cook in a 375° oven 45 minutes or until done.

BBQ Chicken

  • 4-8 pieces Chicken
  • 1/2 Bottle BBQ sauce (your favorite kind)
  • 1/2 Cup Water

In shallow baking dish, mix well BBQ sauce and water. Put chicken in and coat well on all sides. With meaty side down, cover and let set in refrigerator 2 hours or overnight (the longer, the better). 

Grill Method: Place on top rack on hot grill and cook until done, turning over and brushing on BBQ mixture occasionally. Note: Keeping cover on grill helps to cook.

Oven Method: Leave in baking dish and cook in 400° oven 45 minutes or until done. Keeping a foil cover on until last 15 minutes helps to keep juicy.

Slow Cooker or Crock Pot Method: Place chicken and all sauce in pot and turn on low and cook 6 hours or longer or until done.

Breaded Baked Boneless Chicken

Chicken Cutlets

Rinse chicken well and shake off excess water. Put Chicken Breader in a wide bowl. Dip each piece in egg wash and then in Chicken Breader. Lay on a dry plate. Do all the chicken. Allow to sit for a few minutes then recoat in Chicken Breader. Place chicken on cookie sheet and bake at 400° 20-25 minutes or until chicken is done. Chicken will run clear when poked, indicating doneness.
  • 4-6 Boneless, Skinless Chicken Breasts, gently pounded thin
  • Egg Wash
  • 1 cup Chicken Breader

Chicken Nuggets

  • 1 Lb Chicken Breasts or Tenderloins, cut into bite sized pieces
  • 1 cup Chicken Breader
Put Chicken Breader in a zipper bag. Rinse a small handful of chicken in cold water at a time, shake off excess water and put in bag and shake well. Lay on a dry plate. Do all the chicken. Place chicken on cookie sheet and bake at 400° 20-25 minutes or until chicken is done. Chicken will run clear when poked, indicating doneness.

Chicken Fingers

  • 1 Lb Chicken Tenderloins, or Breasts cut into strips
  • 1 cup Chicken Breader
  • Oil for deep frying
Put Chicken Breader in a wide bowl. Rinse chicken in cold water one at a time, shake off excess water and roll in bowl of Chicken Breader. Lay on a dry plate. Do all the chicken. Place chicken on cookie sheet and bake at 400° 20-25 minutes or until chicken is done. Chicken will run clear when poked, indicating doneness.

Broiled Haddock/Cod/Fresh Fish

  • 2-6 Pieces Haddock Fillets 
  • 1/2 Cup melted Real Butter
  • 1 Lemon, cut into wedges
  • Pepper to taste
Rinse fish well and place on a greased broiler pan. Drizzle butter over fish, squeeze lemon on top and sprinkle pepper on. Broil at 500° for 15 minutes or until done.

Baked Haddock/Cod/Fresh Fish

  • 2-6 Pieces Haddock Fillets 
  • 1/2 Cup melted Real Butter
  • 1 Lemon, cut into wedges
  • Pepper to taste
Rinse fish well and place on a shallow baking sheet coated with non-stick spray. Squeeze lemon on top and sprinkle with pepper. Bake in 400° oven 20 minutes or until done.

Broiled Shrimp

  • 1-2 Lbs Large Shrimp, cleaned 
  • 1/2 Cup melted Real Butter
  • 1 Lemon, cut into wedges
  • Pepper to taste
Rinse shrimp well. Stick a few shrimp on each skewer and place on shallow baking sheet. Drizzle butter over shrimp, squeeze lemon over shrimp and sprinkle pepper on. Bake in 375° Oven 20 minutes or until done.

Tomato Soup and Rice

  • 3 Cans Tomato Soup
  • 3 Cans Milk
  • 1 Box Instant Rice
Empty soup in 4 or 5 Qt sauce pan. Slowly stir in milk until smooth. Put on medium high heat and stir frequently until rolling simmer. Stir in rice, cover, then remove from heat. Let stand 5 minutes with cover on, stir gently, cover again and let set another 5-10 minutes.

Turkey Noodle /Rice Soup

  • Turkey carcass & Bones
  • Leftover Turkey, white & dark meat
  • 3-5 Celery stalks, chopped
  • 5 cloves garlic, chopped (or minced)
  • 1 onion (whole or chopped)
  • 4 chicken bullion cubes or its equivalent
  • Salt, pepper, sage, parsley to taste
  • 2 carrots, sliced or 4 ounces frozen or small can* (Optional)
  • 4 ounces fresh or frozen peas or small can* (Optional)
  • 4 Oz Frozen Corn* (Optional)
  • 12 ounces uncooked egg noodles or 2 cups uncooked rice
Place bones and meat in very large pot and fill with water. Add celery, garlic, onion, bullion and some salt. Put on stove on high until boil. Reduce to low and slow simmer for 2-3 hours refilling water as needed. Add carrots, peas and corn if they are fresh or frozen. Leaving pot on slow simmer, carefully take the bones out. When cool enough, pick carcass clean and return any meat to pot. Taste broth to see if more salt is needed and add it to desired taste. (if using canned veggies, put in now). Bring to a boil again, put in noodles, cover tightly and remove from heat. Allow to sit 10 - 15 minutes to cook noodles or 20 - 30 minutes for rice. Serve piping hot with crackers.

 * Carrots, peas and corn are optional, however, they add a nice color to the soup without adding any unwanted flavor.

Turkey Gravy & Potatoes

  • Leftover Roasted Turkey, cut or broken into small, bite-sized pieces
  • Leftover Gravy (Or instant Turkey Gravy, cooked)
  • 1/2 Cup Leftover Stuffing (Optional)
  • 1/2 - 1 Cup Water
  • Leftover Mashed Potatoes (Or Instant Mashed Potatoes, Cooked)
Mix gravy, turkey, stuffing and water in a large pot and heat slowly over medium-low heat stirring frequently until hot throughout. If using leftover mashed potatoes, heat in microwave. Scoop turkey gravy mixture over potatoes on dinner plates and serve. Mmmm!

Ham Steaks

  • Ham Steak

Oven Method: Place on a shallow baking pan and cook in a 375° Oven 15-20 minutes or until done.

Pan Method: Cook in a skillet over medium heat 3-4 minutes each side or until done.

Grill Method: Place on top rack of grill and cook 3-4 minutes each side or until done.

Broil Method: Place on broiler pan and broil at 500 for 2-4 minutes each side or until done.

Pork Chops

Smoked Pork Chops

Oven Method: Place on a shallow baking pan and cook in a 375 Oven 15-20 minutes or until done.

Grill Method: Place on top rack of grill and cook 3-4 minutes each side or until done.

Broil Method: Place on broiler pan and broil at 500 for 2-4 minutes each side or until done.

Breaded Pork Chops

  • Pork Chops
  • 1-2 Eggs
  • 1 Cup Italian Style Bread Crumbs
  • 1/4 Cup Flour or corn meal
  • Garlic Powder
  • Onion Powder
  • Pepper
  • Alternately, Shake & Bake

Rinse chops well. Mix together well bread crumbs, seasonings and flour. Dip chops in eggs, both sides. Coat well with bread crumb mix on all sides and place on a shallow baking pan. Bake in 375° oven for 35 minutes or until done.

Alternately: Use Shake & Bake and cook according to directions.

Baked Pork Chops

  • Pork Chops
  • Garlic Powder
  • Onion Powder
  • Pepper
  • Seasoned Salt
Rinse shops well. Place on a shallow baking pan and sprinkle with seasonings. Bake in 375° oven for 35 minutes or until done.

Eye of Round Roast

  • 1 (3 pound) beef eye of round roast
  • salt and pepper or other seasoning to taste
Preheat the oven to 500 degrees F. Season the roast with salt and pepper or other seasoning and place in a roasting pan or baking dish. Do not cover or add water. Place the roast in the preheated oven. Reduce the temperature to 475 degrees F. Roast for seven minutes per pound then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time! Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F. Carve into thin slices to serve.

Steak

 

Steak
  • Steak
  • 3-4 Tbs Margarine
  • Green Pepper, sliced
  • Onion, sliced
  • Mushrooms, sliced
  • 2 Cloves Garlic minced or finely chopped
  • Salt & Pepper to taste
  • A-1 If Desired
Broil Method: In skillet, melt the margarine then add the green pepper. sauté for 2 minutes then add onion and mushrooms. Continue to sauté for another 3 minutes then remove from heat. Sprinkle steak with salt & Pepper to taste and place on broiling rack with veggie mix on top. Broil at 500° turning once, until desired doneness.

Grill Method: In foil, combine margarine, peppers, onion and mushrooms. Heat on middle or top rack. Sprinkle steak with salt & Pepper to taste and cook on grill until desired doneness, turning once.

Pan Method: Sprinkle steak with salt & pepper to taste and put in large skillet over heat (the more rare, the higher the heat). Add margarine, peppers, onion and mushrooms and cook until desired doneness, turning once.

Oven Method: In shallow baking pan, place steak and sprinkle with salt & pepper to taste. Add margarine, peppers, onion and mushrooms and cook in a 400° oven, turning once, until desired doneness.

Goulash

  • 1 Lb Hamburger, sausage or both, browned (Optional)
  • 1/2 Onion, Chopped and sautéed (Optional)
  • 1/2 Green Pepper, Chopped and sautéed (Optional)
  • 1 Clove Garlic, Chopped and sautéed (Optional)
  • 1 Lb box Macaroni Cooked & drained
  • 1 Jar Spaghetti Sauce
  • 1 Cup Parmesan Cheese

Mix macaroni, onion, hamburger, sauce and 3/4 cup parmesan cheese and put in baking dish. Sprinkle the rest of the parmesan cheese on top and bake in 400° oven 30 minutes or until done.

Shepherds Pie

  • 1 Lb Hamburger, browned
  • 3 Cups Prepared Beef Gravy
  • 1 Can Baby Peas, drained
  • 1 Can String Beans, drained
  • 1 Can String Carrots, drained
  • Or, 2 Cans Mixed Veggies
  • 4-6 Cups Cooked Mashed potatoes
This makes a great "leftover" meal! In oblong baking dish, layer hamburger, then gravy, then veggies and finally mash potatoes on top. Bake in a 400° Oven 20 minutes or until hot.

 


 

 
 

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