Old Fashioned Goulash

Old Fashioned Ghoulash

Old Fashioned Goulash (Better than that boxed stuff!!!)

1 1/2 lbs of ground beef
1 can of petite diced tomatoes
1 diced yellow onion
1 lb of rotini or macaroni noodles
1 can of corn drained (Optional)
Chili Powder (To taste Preference)

Directions:
Brown burger and onion in skillet.
When cooked place all other ingredients in pan and add enough water to cook the noodles in.
Use chili powder to your taste preference. I use quite a bit of it myself.
Simmer with a lid on till noodles are cooked through.

February 19, 2016Cat Lady No Comments »
FILED UNDER :Dinner

Ultimate Chicken Fingers GF

Chicken Fingers GF

Ultimate Chicken Fingers (Gluten Free)
adapted from Bisquick

3/4 cup Bisquick® Gluten Free mix
1/2 cup grated Parmesan cheese
1 teaspoon paprika
1/2 teaspoon salt
1/2 tsp garlic powder
3 boneless skinless chicken breasts (1 lb), cut crosswise into 1/2-inch strips (or 8 tenders)
2 eggs, slightly beaten
Cooking spray

1. Heat oven to 450°F. Line cookie sheet with foil or parchment paper; spray with cooking spray.
2. Stir Bisquick mix, cheese, paprika and salt in shallow baking dish.
Dip chicken strips into eggs, then coat with Bisquick mixture; repeat with other pieces,
dipping in eggs and Bisquick mixture two times each.
Place chicken on cookie sheet.
Spray chicken with cooking spray.
3. Bake 12 to14 minutes, turning after 6 minutes, until no longer pink in center.

February 19, 2016Cat Lady No Comments »
FILED UNDER :Dinner , Gluten Free

Chicken Strips with Maple Mustard Sauce GF

Chicken Fingers with Maple Mustard GF

Chicken Strips with Maple Mustard Sauce
Gluten free!

Chicken Strips:

1 egg
2 chicken breast cut into strips
1 1/2 cup almond flour
1 Tb garlic powder
2 tsp chili flakes
Salt and pepper to taste
coconut oil or olive oil

Scramble egg in a bowl.
Dip chicken strips into egg and then flour mixture
Fry in coconut or olive oil until golden.
These nuggets are absolutely delicious .

Maple Mustard Sauce:

1/2 cup sugar free maple syrup, or regular
1/4 cup mustard
Mix well.

February 19, 2016Cat Lady No Comments »
FILED UNDER :Dinner , Gluten Free

Cauliflower Bread Sticks

Cauliflower Breadsticks

Cauliflower Breadsticks! Hardly any calories for the whole pan!

1 large head of cauliflower
2 cloves garlic, grated or minced
2 large eggs, lightly beaten
4 oz low fat mozzarella cheese
1/2 teaspoon onion powder
salt
pepper

Preheat oven to 450 degrees.
Chop the cauliflower into chunks and place into microwave for about 5 minutes or until soft
Place the cauliflower into a food processor and blend until it’s a mashed potato texture
In a medium bowl, stir together cauliflower, eggs,cheese, and seasonings
Lightly spray a baking pan with spray oil and coat with the mixture (about 1/2 inch thick)
Bake at 450 degrees for 20-25 minutes or until the top starts to brown
Add additional cheese to the top and enjoy!

February 19, 2016Cat Lady No Comments »
FILED UNDER :Sides and Extras

Lemon Butter Chicken with Tarragon

Lemon Butter Chicken with Tarragon

Lemon Butter Chicken with Tarragon

INGREDIENTS

6 (6 oz) chicken breasts
½ cup all-purpose flour
2 tsp lemon pepper
1 tsp garlic salt
½ tsp onion powder
1 large lemon, sliced
4 Tbsp butter, divided
2 Tbsp lemon juice
1/3 cup chicken stock
2 Tbsp fresh tarragon

INSTRUCTIONS

Place the chicken cutlets between 2 pieces of plastic wrap. Pound to ½ inch thickness.
On a plate, mix together the all-purpose flour, lemon pepper, garlic salt and onion powder.
Coat the chicken pieces with the seasoned flour.
Heat 1 Tbsp of butter and a couple of drizzles of olive oil in a large skillet.
Fry the chicken in batches [ 3 pieces at a time] for 2-3 minutes per side until golden.
Remove to a platter. Repeat 1 Tbsp butter and a couple of drizzles of olive oil for the second batch.
Place the lemon slices in the pan and brown on both sides. Remove from the pan.
Add the remaining 2 Tbsp butter, chicken broth, lemon juice and chopped tarragon to the pan to deglaze.
Scrap any brown bits off the bottom of the pan. Allow to simmer and reduce slightly.
Return the chicken to the pan and spoon the juices on top.
Sprinkle with the remaining chopped tarragon.

Serve immediately over rice pilaf, if desired.

February 19, 2016Cat Lady No Comments »
FILED UNDER :Dinner

Grilled Chicken Teriyaki

Grilled Chicken Teriyaki

Grilled Chicken Teriyaki

1lb skinless, boneless chicken breasts or tenderloins
1 cup teriyaki sauce
1/4 cup lemon juice
2 teaspoons minced fresh garlic
2 teaspoons sesame oil

DIRECTIONS:

Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag.
Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often.
Preheat grill for high heat.
Lightly oil the grill grate.
Remove chicken from bag, discarding any remaining marinade.
Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.

February 19, 2016Cat Lady No Comments »
FILED UNDER :Dinner

Italian Sausage BRATS with Roasted Peppers

Brats with Roasted Peppers

Italian Sausage BRATS with Roasted Peppers

Ingredients:

1 package Italian sausage (mine had 5 links in there) – Brats would be great with this too.
1 large onion (doesn’t matter the kind, I used red)
2 bell peppers (whatever colors you prefer or have on hand)
salt and pepper to taste
1 tablespoon olive oil
Hoagie rolls (I like to use them for this as they are a bigger than hot dog rolls)

Instructions:

Preheat your grill to medium and preheat oven to 400 degrees.

Slice onions and vegetables, 1/4 – 1/2 inch slices, place on nonstick baking sheet.

Season with salt and pepper, drizzle olive oil over and toss to coat the vegetables.

Place sausages on grill and cook till done.
Place onions and peppers into oven and roast till done, leaving them with just a bit of crispness.

Slice your rolls, add sausage and top with onions and peppers.

Serve with Macaroni and Cheese.

February 19, 2016Cat Lady No Comments »
FILED UNDER :Dinner

Honey Baked Chicken Recipe

Honey Baked Chicken

Honey Baked Chicken Recipe

6 chicken fryer pieces
1/3 cup margarine, melted
1/3 cup honey
2 Tbsp. prepared mustard
1 tsp. salt

Arrange chicken in a baking dish with the skin side up.
Combine the rest of the ingredients and pour over chicken.

Bake at 350 degrees for 1 hour and 15 minutes,
basting every 15 minutes (until chicken is tender and brown).

Serve with rice. Serves 4-6.

February 19, 2016Cat Lady No Comments »
FILED UNDER :Dinner

Fresh Veggie Salad

Fresh Veggie Salad

FRESH VEGGIE SALAD

Ingredients:

16 oz container of the small medley tomatoes
10 baby cucumbers
1 red or yellow onion
12 sweet mini peppers
1/2 cup apple cider vinegar
1/4 cup olive oil
1/4 cup of water
1 T. sugar
1 teaspoon salt
pepper to taste

Directions:

Chop all veggies into small bite size pieces and place in large bowl.
Add apple cider vinegar, olive oil, water, sugar, salt and pepper to veggies and toss until thoroughly mixed.

Refrigerate for 4 hours so it can marinate.

February 19, 2016Cat Lady No Comments »
FILED UNDER :Sides and Extras

Broccoli Mac and Cheese

Broccoli Mac and Cheese

Broccoli Mac and Cheese

Ingredients

8 oz. penne pasta
1 large head broccoli (florets only, about 4-5 cups)
½ onion, diced
3 Tbsp. butter
1-2 cloves garlic, minced
2½ cups plain soymilk or milk
8 oz. shredded sharp cheddar
¼ cup grated parmesan
3 Tbsp. flour
1 tsp. dry mustard
salt and pepper to taste

Instructions

Start by boiling penne pasta according to package directions.
Rinse the broccoli well and cut it into small florets.
While pasta is boiling, put a steamer tray right over the pot and steam broccoli florets, too.
When it’s finished, you can begin the cheese sauce.
In a large pot add onion and garlic and cook with butter over medium heat until softened (about 2-3 minutes).
Reduce heat to med-low, add in flour. The flour and butter will form a paste like mixture (roux).
Whisk continuously for a couple minutes.
Add soymilk and dry mustard. Increase heat to medium and heat for 5 minutes or until it thickens.
When it is thick enough to coat the back of a spoon, it’s time to add the cheese.
Turn the burner off and whisk in the shredded cheese and parmesan until it is fully melted in.
Give the cheese sauce a taste and add salt and pepper to taste
Stir in cooked penne pasta and broccoli. Serve immediately.

February 19, 2016Cat Lady No Comments »
FILED UNDER :Dinner , Sides and Extras