Quick Chicken Cacciatore

Ingredients:

12	oz uncooked spaghetti noodles
1	cup all-purpose flour
6	boneless, skinless chicken breasts (4 oz each)
2	tbsp vegetable oil
1/3	cup tomato paste
1	can (14.5 oz) chicken broth
4	garlic cloves, pressed
1	tbsp cornstarch
1	tsp salt
1/2	tsp coarsely ground black pepper
1	medium green bell pepper
1	medium onion
8	oz sliced mushrooms
1	can (14.5 oz) Italian-seasoned petite diced tomatoes, undrained
1/4	cup chopped fresh basil leaves

Directions:

1. Cook noodles according to package directions; drain and set aside. Meanwhile, place flour in Coating Tray. Coat chicken in flour, shaking off excess. Heat oil in (12-in.) Skillet over medium-high heat 1-3 minutes or until shimmering. Add chicken; cook without disturbing 2-3 minutes on each side or until golden brown. (Chicken will not be fully cooked.) Remove chicken from Skillet; keep warm.
2. Meanwhile, combine tomato paste, broth, pressed garlic, cornstarch, salt and black pepper in Classic Batter Bowl; mix well. Dice bell pepper using Chef's Knife. Chop onion using Food Chopper.
3. Combine bell pepper, onion and mushrooms in Skillet. Cook and stir 3-4 minutes or until vegetables begin to soften. Add broth mixture and tomatoes; bring to a simmer. Stir in basil and add chicken back to Skillet. Cover and simmer 5-7 minutes or until center of chicken is no longer pink and sauce is thickened. To serve, divide noodles among plates; top with chicken and sauce.

Yield: 6 servings

Nutrients per serving: Calories 480, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 65 mg, Carbohydrate 63 g, Protein 37 g, Sodium 980 mg, Fiber 4 g

Diabetic exchanges per serving: 4 starch, 3 1/2 low-fat meat (4 carb)

Chili-Lime Meatballs

INGREDIENTS

Glaze

1/2 cup (125 mL) teriyaki baste and glaze

2 tbsp (30 mL) lime juice

2 tsp (10 mL) Thai red curry paste

2  garlic cloves, pressed

Meatballs

1 lb (450 g) 85% lean ground beef

1/4 cup (50 mL) plain dried bread crumbs

1  egg

2 tbsp (30 mL) Asian Seasoning Mix

2 tsp (10 mL) Thai red curry paste

2  green onions, sliced

  Lime wedges (optional)

DIRECTIONS

1

Whisk together baste and glaze, lime juice, curry paste and garlic pressed withGarlic Press in Small Batter Bowl.

2

Combine beef, bread crumbs, egg, seasoning mix and curry paste in Classic Batter Bowl; mix well. Using level Small Scoop, form beef mixture into 40 meatballs. Place meatballs in (12-in./30-cm) Skillet; cook over medium-high heat 8-10 minutes or until browned, turning frequently. Remove Skillet from heat.

3

Pour glaze into Skillet; stir meatballs to coat. Place meatballs onto serving platter and top with green onions. Serve with lime wedges, if desired.

Yield:

  ,
20 servings of 2 meatballs with 2 tsp (10 mL) sauce

Nutrients per serving:

Calories 70, Total Fat 3.5 g, Saturated Fat 1.5 g, Cholesterol 25 mg, Carbohydrate 4 g, Protein 5 g, Sodium 200 mg, Fiber 0 g

U.S. Diabetic exchanges per serving:

1/3 fruit, 1/2 medium-fat meat (1/3 carb)

Cook's Tips:

Using the Small Scoop ensures that the meatballs will be uniform in size and will finish cooking at the same time.

To substitute the Asian Seasoning Mix, add 2 tsp (10 mL) grated fresh gingerroot, 3/4 tsp (4 mL) salt, 1 pressed garlic clove and 1/4 tsp (1 mL) ground cayenne pepper.

Meatballs can be cooked and frozen 3 days in advance. To reheat, place frozen meatballs in Skillet with 1/4 cup (50 mL) water. Cover; heat 7-8 minutes or until hot. Remove from heat; stir in glaze.

Mini Cinnamon Christmas Tree Rolls

Mini Cinnamon Christmas Tree Rolls

2 cans (8 oz. ea.) Pillsbury refrigerated crescent rolls
2 tbsp. butter/margarine, softened
¼ c. sugar
1 tsp. cinnamon
½ c. red and green maraschino cherries, drained and chopped
¾ c. powdered sugar
2-3 tsp. milk

Directions:
Preheat oven to 375. Unroll one pkg. of crescent roll dough on Cutting Board; do not separate. Using Baker’s Roller, roll dough to seal perforations. Spread 1 tbsp. butter evenly over dough with Skinny Scraper. Combine sugar and cinnamon in Flour/Sugar Shaker; sprinkle half evenly over dough. Chop maraschino cherries with Food Chopper. Sprinkle half of chopped cherries over sugar on dough. Starting at short end, roll up as for a jelly roll to make a 9-inch long roll. Using Serrated Bread Knife, cut roll crosswise into ¾ inch slices to make 12 slices. Repeat with remaining pkg. of crescent roll dough and remaining ingredients. Place slices, cut side down, on Large Round Stone to form and tree. Begin 2 inches from edge of Baking Stone by placing 1 slice for top. Arrange 2 slices below with rolls touching. Continue arranging a row of 3 slices; then a row of 4 slices and a row of 5 slices. The bottom row will have 6 slices. Use the remaining slices for the trunk; place 2 slices centered under the last row, and last slice below. Bake 20-25 minutes or until golden brown. For glaze, mix powdered sugar and milk until smooth; drizzle over.

Ham & Cheese Calzone

INGREDIENTS

2 tbsp (30 mL) mayonnaise

2 tsp (10 mL) Dijon mustard

1 cup (250 mL) fresh broccoli florets (about 2 oz/60 g)

1 8-oz (250-g) slice smoked deli ham (about ½ in./1 cm thick)

1/2 small onion

8 oz (250 g) Swiss cheese, grated, divided

1 tbsp (15 mL) vegetable oil, divided

2 pkg (13.8 oz/283 g each) refrigerated pizza crust

1 oz (30 g) Parmesan cheese, grated

DIRECTIONS

1

Preheat oven to 450°F (230°C). Combine mayonnaise and mustard in Classic Batter Bowl; mix well with Small Mix ‘N Scraper®. With Utility Knife, cut broccoli into small florets; dice ham. Using Food Chopper, coarsely chop onion. Grate Swiss cheese with Ultimate Mandoline fitted with grating blade. Combine broccoli, ham, onion and half of the Swiss cheese in batter bowl; mix well.

2

Lightly brush Large Bar Pan with 1 tsp (5 mL) of the oil using Chef's Silicone Basting Brush. Unroll one package of dough onto bottom of bar pan, gently stretching and pressing dough to cover bottom. Sprinkle with remaining Swiss cheese to within 1 in. (2.5 cm) of edges; spoon ham mixture over cheese. Unroll remaining dough directly over filling, matching edges of dough and shaping to fit as dough is unrolled. Trim 1/2 in. (1 cm) off sides of dough with Utility Knife. Press edges to seal with Mini-Tart Shaper. Brush remaining oil over dough. Using Utility Knife, make 12 slits, in three rows of four each, into top crust.

3

Bake 14-16 minutes or until golden brown. Meanwhile, grate Parmesan cheese using Microplane® Adjustable Fine Grater; sprinkle over calzone. Return calzone to oven; bake 2-3 minutes or until cheese is melted and crust is deep golden brown. Slice with Pizza Cutter; serve with Mini-Serving Spatula.

Yield:

  ,
8 servings of  

Nutrients per serving:

Calories 440, Total Fat 18 g, Saturated Fat 7 g, Cholesterol 40 mg, Carbohydrate 49 g, Protein 22 g, Sodium 1240 mg, Fiber 2 g

U.S. Diabetic exchanges per serving: No information is currently available.

Cook's Tips:

Choose smoked rather than boiled ham to keep the crust from becoming soggy.

Winter Berry Salad Wreath w/ Lemon Poppyseed Dressing

Winter Berry Salad Wreath w/ Lemon Poppyseed Dressing
Prep time: 20 mins, Total time: 20 mins
Serves: 8

Ingredients
■1 head of Iceberg lettuce
■4 cups mixed greens
■1 cup spinach
■2 bunches grapes
■1 apple (chopped)
■1 Pear (chopped and sliced for decoration)
■6 Strawberries (2 whole for decorating, the rest chopped)
■1/2 cup dried cranberries
■1/2 cup blueberries
■1/2 cup cashews
■1/2 cup crumbled gorgonzola cheese
■1/2 cup lemon juice
■1/2 cup honey
■1 Tbsp diced fresh onion
■1 tsp dijon mustard (Grey Poupon is what I used)
■1 Tbsp poppy seeds
■2/3 cup vegetable (or canola) oil

Instructions

1. Place a 2 cup Prep Bowl in the center of a large round platter (this is gorgeous on our shimmering glass platter); arrange iceberg lettuce around teh small bowl.
2.Top with mixed greens.
3.On either side of the “wreath”, decoratively arrange a small cluster of spinach leaves, then add bunches of grapes to each side, fanned pears and whole strawberries. Be as creative as you wish.
4. Add chopped apples, pears, strawberries, blueberries, dried cranberries, cashews and crumbled gorgonzola cheese to the salad.
5. For dressing: Use Citrus Press to extract 1/2 cup fresh juice; pour into Manual Food Processor. Add honey, onion, dijon mustard, poppy seeds, and olive oil. Pump for 20 seconds until dressing is creamy and blended. (You may double dressing recipe )
Serves 8.

ITEMS FOR SALE

CHECK OUT MY STORE

OR CLICK ON ANY OF THE LINKS BELOW FOR SPECIFIC CATEGORIES 

NEW ITEMS ADDED DAILY

ADVERTISING AND LOGO ITEMS ETC

AUTO RELATED

CASINO

CLOTHING BOYS

CLOTHING GIRLS

CLOTHING MENS

CLOTHING WOMENS

DISNEY

ELECTRONICS AND ACCESSORIES

FAST FOOD TOYS

GIRL SCOUTS

GLASS DISHES REPLACEMENT DISHES

HOLIDAY ITEMS

HOME DECOR

JEWELRY

KITCHEN NO PAMPERED CHEF OR TUPPERWARE

MATCH BOOKS

PAMPERED CHEF

SPORTS

STUFFED ANIMALS INCLUDING TY AND PUFFKINS

LUGGAGE BAGS AND PURSES

TOYS AND GAMES SOME COLLECTIBLES

TUPPERWARE

WE SHIP WORLD WIDE  VIA USPS 

PLEASE CONTACT ME FOR RATES 

WAREHOUSE1041@GMAIL.COM

HAMBURGER MINI SLIDERS

 

Classic Mini Sliders

1 medium onion (about 1 cup finely chopped)
¼ cup finely chopped fresh parsley
1½ lb 90% lean ground beef
2 garlic cloves, pressed
1 tsp salt
6 slices American cheese
8 hot dog buns
24 hamburger dill pickle slice

Preheat oven to 450°F. Finely chop onion and parsley using Food Chopper. Combine beef, onion, parsley, garlic pressed with Garlic Press and salt in Classic Batter Bowl; mix well. Press beef mixture evenly over bottom of Large Bar Pan. Bake 10-12 minutes or until beef is no longer pink. Meanwhile, on Cutting Board, cut cheese into quarters; set aside. Slice buns apart neatly at seams using Utility Knife (do not separate tops from bottoms). Trim about ¼ in. from each bun end to square off (discard trimmings or save for croutons). Cut buns into thirds for a total of 24 square mini buns; set aside. Remove bar pan from oven. Pour off juices, if necessary, and place on Stackable Cooling Rack. Cut beef mixture into 24 squares using Pizza Cutter. Top each burger with one pickle and one piece of cheese. Place one bun top onto each burger; top with one bun bottom. Cover bar pan with aluminum foil and bake 3-5 minutes or until cheese is melted and buns are warm. To serve, place one burger with bun top onto one bun bottom using Mini-Serving Spatula. Repeat with remaining burgers and bun bottoms. Serve immediately.

Yield: 24 mini burgers

PIZZA ON A STICK

Here’s a totally fun way to serve all the flavors of pizza with a twist, or a stick, as it were.

Whatever your favorite pizza may be, you can recreate it on a skewer. Just as long as the items can be poked with a stick.

You can add pineapple chunks, chicken, Canadian bacon, olives, fresh basil. 





What You’ll Need:



Italian sausage – mild or hot

Green pepper – chopped into large pieces

Red pepper - chopped into large pieces

Onion – purple, sweet or what ever you have - chopped into large pieces

Pepperoni slices

Mushrooms - quartered

Pizza dough 

Pizza sauce or spaghetti sauce



Here’s How:



We used metal skewers but if you use wooden skewers be sure they’re sturdy and soak them in water for 30 minutes so they don’t burn.

If you’re making pizza dough, do that first.

Cook the sausage completely. When it’s cool enough to handle slice in bite sized pieces. Chop your veggies making sure to keep the sizes uniform so they all cook at the same time. Pepperoni slices can be folded into quarters so they’re easy to skewer (and pretty).

Preheat the oven to 375°F. Skewer the veggies and meat alternating pieces as it pleases you. Leave a little space between the pieces so they cook evenly.

Roll out the pizza dough into a rectangle and cut strips. When we cut ours they were 1 ½” wide and about 8” long. The dough strips will stretch when you pick them up.

To wrap the pizza dough; start at the pointy end of the skewer and fold over about a 2” of the end of a dough strip and stick it on the skewer. Wrap the strip around the skewer. When you get to the bottom wrap the dough around the skewer and give it a pinch to seal.

Bake on a baking sheet for 15 minutes or until the dough is pleasingly golden brown. If you wish you can sprinkle them with shredded mozzarella cheese when they come out of the oven.

Serve with pizza sauce or spaghetti sauce.