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Monthly Archives: July 2013

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Bacon Wrapped, Cream Cheese Stuffed Chicken Breasts from Becca Rowland

1 boneless skinless chicken breast
2 tablespoons cream cheese
1 tablespoon green onion, Chopped
2 pieces bacon, Partially Cooked

Directions:

Pound out Chicken breast so it is about 1/4″ thick.

Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast.

Roll Chicken breast up to conceal cream cheese.

Wrap partially cooked bacon around chicken breast and secure with toothpick.

Place on baking sheet and back for about 30 minutes at 375.

Broil for about 5 minute to crisp bacon.

Maybe add some garlic too!!!

Broccoli and Cheddar Quiche with a Brown Rice Crust — from Hillbilly Recipes on Facebook

Ingredients

2 cups cooked brown rice      You could use Quinoa
1/4 cup cheddar cheese, finely grated
5 eggs
1 cup milk
2 cups broccoli, cut into bite sized pieces and blanched
1 cup sharp cheddar cheese, grated
4 green onions, sliced
1 pinch nutmeg (optional)
Salt and pepper, to taste
Instructions

Mix the rice, finely grated cheese and one egg in a bowl. Press the rice mixture into a pie plate, about 1/4 inch thick.

Bake in a preheated 180 (450 degree F) oven until the edges and bottom just start turning golden brown, about 5 to 7 minutes.

Mix the remaining eggs, milk, broccoli, sharp cheddar cheese and green onions in a bowl and season with salt and pepper. Pour the egg mixture into the pie crust.

Bake in a preheated 375 degree F oven until golden brown and set in the center, about 30 to 35 minutes.

My notes: I may use a Quinoa and brown rice combination… I would probably add bacon, and some garlic to the mix..
My daughter and her husband are coming to visit and this looks like something they would like for breakfast…  So I’ll make it next week…

So I made this with a brown rice crust, used a sweet onion and added an extra egg, it was delicious…

Creamy Hot Dog Slaw from Hillbilly Recipes

Ingredients

1 large head cabbage
2 green bell peppers, diced fine
1 tablespoon sugar
Salt
1 teaspoon dry mustard
1 tablespoon white vinegar
1 teaspoon prepared yellow mustard
3/4 cup mayonnaise
1 cup sour cream
White pepper

Procedures

Chop cabbage in food processor or by hand into 1/8 to 1/4 inch square pieces. Place chopped cabbage into mixing bowl with diced green pepper. Add sugar, and 1 teaspoon of salt, mixing into the cabbage evenly with a wooden spoon or your hands. Let mixture rest at room temp for 20 minutes.

Add dry mustard and vinegar, mix again and let rest another 15 minutes. Add yellow mustard, mayo, sour cream and combine. Season to taste with salt and white pepper.

I have not tried this yet, but as soon as my kitchen is a little more complete I’ll be trying this slaw…

Honey Butter Pork Tenderloin —- from Hillbilly Recipies

4 tbs butter
2 tbs honey
1 1/2 pounds pork tenderloin, trimmed
1/2 tsp Cajun seasoning
1/2 tsp black pepper
3/4 cup water

Preheat oven to 375 degrees. In an ovenproof pot, heat butter and honey over medium heat until melted. Sprinkle pork tenderloin with Cajun seasoning and black pepper. Brown each side for 5 minutes in the honey butter. Lower heat if honey begins to burn.

Place pot in oven and roast uncovered for 15 – 20 minutes*. Remove pot from oven and transfer the pork to a plate. Cover with foil. Add water to the pot and stir over medium heat. Simmer for about 5 minutes, until sauce is reduced slightly. Slice pork on the diagonal and drizzle sauce over top to serve.

Please do not argue, if you like it cooked more then cook it longer.  I like mine pink in the middle…

*NOTE: May need to cook longer depending on the size and thickness of the pork tenderloin.

Crockpot Orange Chicken This is a recipe I found on Facebook…

Ingredients:
2 large carrots, peeled and sliced about 1/2-inch thick
2 large red or green bell peppers, cut into 1/2-inch chunks
3 cloves garlic, finely minced
4 boneless skinless chicken breasts
2 tsp. ground ginger
1 tsp. salt
1/2 tsp. pepper
8 ounces orange juice
2 cups Mandarin orange segments or fresh orange segments
2 Green onions, chopped

Directions:
Put carrots, peppers, garlic, then the chicken, ginger, salt, pepper & frozen orange juice in Crockpot. Cover and cook on LOW 4 to 6 hours. Serve chicken on hot cooked rice.  Top with orange segments and green onions. Serve chicken liquid in gravy boat, if desired.

My Notes:  You can thicken the liquid with Cannolini bean flour (recipe found on this site), if desired. This will not add many carbohydrates and thicken the gravy nicely…   Serve with Brown Rice or Quinoa. Also you can use crushed or cut-up crystallized ginger instead of ground ginger, for more flavor..