Tuesday, July 29, 2008

Country Salisbury Steak

I found this recipe a while ago and we've been enjoying it on occasion. As a kid, every now and then, we'd get TV Dinners. Did your family do that? Well, I always loved the Salisbury Steak. When I came across this recipe, I was excited to try it and we weren't let down. It is extremely quick to prepare and yummy! I found it in my Kraft Every Day Foods (free) magazine.

1 1/2 lb. extra lean ground beef
1 pkg. Stove Top stuffing mix for chicken
1 1/4 cups water, divided
3/4 cup chopped onion (I use a little dehydrated onion for this)
1 pkg. (8 oz.) fresh mushrooms, sliced

optional for sauce: (I use a brown gravy pack instead)
1/2 cup Kraft Original Barbeque Sauce
1/4 cup water

1. Preheat oven to 375. Mix meat, stuffing mix, 1 1/4 cups of the water and the onions until well blended. Shape into six 1/2-inch-thick oval patties. Place on 15x10x1-inch baking pan.

2. Bake 25 minutes or until cooked through (160 degrees).

3. Saute your mushrooms. Prepare your brown gravy packet according to the instructions. Combine and serve over the patties.
3. Spray a large nonstick skillet with cooking spray. Add mushrooms; cook on medium-high heat 5 min. or until lightly browned, stirring occasionally. Add barbecue sauce and remaining 1/4 cup water. Reduce heat to low. Cook 1 to 2 minutes or until sauce is heated through. Serve over the patties.
We serve with a potato dish of some sort--scalloped, mashed, baked. This would be great with any side though; rice, stuffing, etc. Serve with your favorite vegetable.

Sunday, July 20, 2008

Japanese Chicken

My visiting teacher brought this meal into us just after I had my 4th child. We really loved it, and to my happy surprise, the recipe was in our ward cookbook. In the ward cookbook it's called "Lori's Japanese Chicken" and it was submitted by Debbie Fordham. This is one of our family favorites. There is a little more time involved, but it is not complicated at all. You'll love the outcome!

boneless, skinless chicken breasts, or breast tenderloins (as many as your family eats)
2 beaten eggs (you can substitute plain yogurt for this step)
1 cup flour
1 cup oil
3 Tbsp. soy sauce
1/2 cup water
1/2 cup vinegar
1 cup sugar

1. Beat your chicken breasts to about 1/4" thickness. Dip chicken into egg (or yogurt), then into flour. Fry in oil until chicken is deep brown in color.

2. Place in 9x13 pan. Prepare sauce by combining soy sauce, water, vinegar and sugar. Pour over chicken.

3. Bake at 350 for 30-40 minutes. Baste with sauce while baking. Serve with rice.

Thursday, July 17, 2008

Taco Ring

This is an oldie-but-goodie. I believe I had it at one of the first Pampered Chef parties I attended. I made this just last night--it was quick and SO EASY. And Yummy! It was nice to bring something back into our rotation that we hadn't had for a while.

2 pkg. (16) crescent rolls (you can use low-fat)
1 lb. ground beef--browned
1 pkg. taco seasoning
2 Tbsp. water
1 cup shredded cheese (cheddar is preferable)

optional ingredients for garnishing and topping
1 medium green pepper
1/2 head lettuce
1 medium tomato
1 small onion
sour cream (save a few calories without sacrificing the taste and use lite!)

1. Brown your beef. Combine meat, seasoning, cheese and water. Mix all together.
2. Arrange crescent triangles in a circle on a round stone or round pan. Spoon meat mixture over rolls. Fold points of triangles over filling and tuck under base at center (filling will not be completely covered).
3. Bake 20-25 minutes at 350.

Optional: Shred lettuce, cube tomato, chop onion and olives. Place in center. V cut the top of a pepper and put salsa in it. Place in center.
Note: Even if you can't do all of the garnishments, try just a little salsa or lite sour cream dollop on the top of the ring. Serve with a different veggie if you don't have time to prepare the lettuce and other toppings.