HONEY PEPPER CHICKEN WINGS
You'll need chicken wings. 100% pure honey. Salt and Pepper to taste and
garlic powder. Parsley flakes for garnish. Vegetable oil and all
purpose flour. Please watch my YouTube video for step-by-step guide.
Directions:
Fry your chicken on low-medium heat. Tip: Your chicken is done when it starts to float in the grease. Wash and season your chicken with garlic powder, ground black pepper, and salt. Coat your chicken in all purpose flour before cooking it. Allow your grease to preheat before frying your chicken. Drizzle the chicken with honey and sprinkle parsley flakes for garnish.
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Tilapia and Broccoli Stir-fry
Ingredients:
4 pieces of Fresh Tilapia (wild caught).
1 tablespoon of Butter
1/4 cup of Water
Coat Skillet with Extra Virgin Olive Oil
Seasoned Salt
Italian Seasoning
Sprinkle Fish with Parsley Flakes
Sprinkle with Onion Powder
Sprinkle with Garlic Powder
1/2 of Chopped Onions
Red Bell Peppers
Green Bell Peppers
Broccoli Florets
Directions:
Heat your skillet and coat it with the extra virgin olive oil. Add your seasoned tilapia. Cook on both sides until tender (your fish will be flaky when done). Remove cooked tilapia from your skillet and place them on a paper towels to drain the access olive oil.
Clean the skillet to prepare it for the broccoli florets. Add the water and butter to the skillet. Season your broccoli with seasoned salt and sprinkle the Italian seasoning on the broccoli and garlic powder. Combine everything in the skillet with the broccoli. Add your diced red bell peppers, onions and green bell peppers cook them all until tender. Lower the heat and cover it with aluminum foil or a pot top that fits to allow it to steam. Cook time for the broccoli no more than 15 minutes.
Watch my YouTube video on cooking this dish at Chantell's Home Cooking located on the Video page of this Blog.
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Ingredients:
1/3 Cup of Water
1 Bag of Cauliflower Rice
1/2 Bag of Frozen Peas and Carrots
2 tablespoons of Soy Sauce
1/2 Diced Onions
1/2 Diced Red Peppers
Sprinkle with Parsley Flakes
Sprinkle with Garlic Powder
For the lemon pepper chicken. Please see the lemon pepper recipe or watch the video. Lemon Pepper Wings Video: https://www.youtube.com/watch?v=33n701qLFKQ&t=4s
Please see the YouTube Video for directions: https://www.youtube.com/watch?v=HoVnrxK-jy0
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Garlic and Herb Boneless Chicken Breast and Cauliflower Rice
Ingredients:
4 Boneless Skinless Chicken Breast
1 teaspoon of Minced Garlic (add to the pan with the chicken breast in it).
Black Pepper to taste
Salt to taste
Garlic Powder (Sprinkle on both sides of the chicken).
1/2 Chopped Red Bell Peppers
1/2 Chopped Green Bell Pepper
1/2 Chopped Onions (white or yellow)
Parsley Flakes (sprinkle on both sides of the chicken)
Italian Seasoning (sprinkle on both sides of the chicken)
Extra Virgin Olive Oil (enough to coat your pan with)
Bag of Roasted Garlic Cauliflower Rice (microwavable)
Peas and Carrots (optional).
Directions:
Clean and season your chicken breast on both sides with the herb seasonings, salt, pepper and garlic powder.
Coat your skillet with extra virgin olive oil. Allow the skillet to get hot first before adding your chicken breast to the skillet.
Add each chicken breast to the skillet. Cover it with aluminum foil or a pot top if you have one.
Cook the chicken breast on each side until tender for about 15 - 20 minutes on each side.
Cook your canned peas and carrots on the stove top or you may purchase the frozen peas and carrots.
Use broccoli if you prefer.
After your chicken has cooked on both sides. Pour the water out of the skillet. Because your skillet will fill with water from the steam off of the chicken breast. Turn off the heat and allow it to cool down. Drain the chicken breast on a paper to absorb the access grease off the chicken breast that you're about to consume. If your not eating them yet, you could allow them to sit in the skillet.
Please watch my cooking video for more instructions.
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Low-Carbs Lunch and Dinner Meal Prep
Ingredients:
Non-GMO. No Antibiotics. Thin Cut Boneless, Skinless Chicken Breast.
Organic Baby Spinach. (Enough to fill the compartment with).
2 Cut Into Pieces of Organic Red Potatoes.
1 Whole Cut Into Pieces of Organic Zucchini.
1/2 of each Red Bell Peppers. Green Bell Peppers. Yellow Bell Peppers. White Onions.
Sprinkle Garlic Powder on the fish and chicken breast.
Sprinkle on the fish and chicken breast the Italian Seasoning.
Sprinkle on the fish and chicken breast the Parsley Flakes.
Seasoned Salt (enough to taste).
Extra Virgin Olive to coat pan.
Non-stick Cooking spray to spray your grill with.
Wild Caught Salmon Skinless.
Broccoli Cut Up.
Directions:
Light Salad Dressing of your choice. *Grill the chicken breast and the Salmon on two separate grills. If you don't have two grills, clean the first grill before grilling your fish. Refrigerate your meal preps after they cool down.
Saute your cut Zucchini in a non-stick skillet with extra virgin olive oil. You'll need about 5 tablespoons of extra virgin olive oil. Add chopped onions, green peppers, red peppers, and yellow bell peppers to the skillet with the chopped Zucchini.
Clean and chop your red potatoes and season them with seasoned salt or salt and pepper. Preheat your oven to 450 degrees. Pour the extra virgin olive oil on your sheet pan before placing the red potatoes on your pan. You only need 2 - 3 tablespoons of olive oil. Bake for 20 minutes.
Clean and season your salmon with the seasoned salt, garlic powder, Italian seasoning, and parsley flakes... Cook your Wild Caught Salmon on the grill for 5 - 7 minutes on each side.
Clean your thin cut chicken breast. Trim all of the fat of it. Heat your indoor grill. Season the chicken breast on both sides with the same seasoning as you put on the Salmon. Spray the grill with the non-stick cooking spray before you place the chicken on the grill. Cook until there is no blood running from the chicken. Prick it with a fork, if it flakes up then it's done.
Drain access grease on a paper towel for the Salmon.
Watch My YouTube Video on how to cook this: https://www.youtube.com/watch?v=DlG66iWTpmc
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Ingredients:
4 Boneless Skinless Chicken Breast
1/2 Red Bell Pepper Chopped
1/2 Green Bell Pepper Chopped
1/2 Yellow Bell Pepper Chopped
1/2 White Onions Chopped
1 teaspoon of Minced Garlic
Seasoned Salt enough to coat your chicken breast with.
Sprinkle with Parsley Flakes
Sprinkle with Italian Seasoning
Extra Virgin Olive Oil (enough to coat your pan with)
Teriyaki Sauce (Optional)
Jasmine Rice (Optional)
Non-stick Cooking Spray
Directions:
The Teriyaki sauce and the rice is optional. If you're on a low-carbs diet omit the rice. Wash and trim the fat off of your chicken breast. Season it with the seasoning. Heat your grill. Once the grill is hot, spray it with the non-stick cooking spray on each side of the grill and spray your chicken with the non-stick spray as well. Next, add your chicken breast to the grill. Cook until done. There will be no pink on the inside of the chicken. Prick it with a fork to be sure that it is completely done. Follow the cooking instructions for your indoor grill.
For the vegetables:
In your non-stick skillet add Extra Virgin Olive Oil to your hot skillet. Add your cut up onions and bell peppers. Next, add your broccoli and saute them all in the skillet until tender. Next, add in the Teriyaki sauce (optional). If you're adding the Teriyaki sauce cook for about 10 - 12 minutes. Serve over Jasmine Rice or Brown Rice for a healthier alternative.
**Please see my YouTube Channel for the video directions: Chantell's Home Cooking.**
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Cookmas Ep. 5 | Creamy Shrimp and Crabmeat Alfredo Fettuccine
Ingredients:
1/2 Diced Onions
1/2 Chopped Celery Stalk
1/2 Red Bell Pepper
1/2 Green Bell Pepper
1 teaspoon of Minced Garlic
1/2 teaspoon of Italian Seasoning
1/2 teaspoon of Parsley Flakes
1/2 teaspoon of Creole Seasoning (please add according to your taste buds)
1 cup of Milk
1 tbsp. of Butter
16 oz. (1 lb.) of Fettuccine Pasta
16 oz. Jar of Alfredo Sauce (Use whichever brand you prefer).
2/3 cup of Shredded Parmesan Cheese
1 pound of Raw Shrimp Peeled and Deveined
1/2 cup Wild Caught Claw Crabmeat
Directions:
Boil your water with a dash of salt and extra virgin olive oil. Add your uncooked Fettuccine to the pot once the water starts to boil.
In a separate non-stick skillet add the 1 tablespoon of butter and add your chopped seasonings.
Then add your seasoned raw shrimp and the claw crabmeat to the same skillet with the butter in it. Cook until the shrimp turns pink. Then turn off the fire.
Allow your Fettuccine to cook until tender. Next, drain off the water completely.
Then, add in your Alfredo sauce, dump the shrimp and crabmeat mixture into the pot. Next, add in all of your dry seasonings, including the minced garlic. Sprinkle with your Creole seasoning for flavor. Now add in your 1 cup of milk. Then add in your shredded Parmesan cheese. Stir to mix all of the ingredients together.
Place the lid on the pot and cook on low-medium heat for about 25 minutes.
Please watch my YouTube video for video instructions located on the home page or on my channel at Chantell's Home Cooking.
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Stuffed Bell Pepper with Rice
Ingredients:
4 Large Green Bell Peppers (cut in halves) or 6 Large if you're cutting just the top off.
1/2 Cup of White Jasmine Rice or Brown Rice
Red Pepper Flakes
1 lb. of Ground Turkey or Ground Beef
1 Teaspoon of Butter
1/2 teaspoon Italian Seasoning
Parsley Flakes
1 teaspoon of Garlic Powder
1 teaspoon of Onion Powder
Seasoned Salt
Non-stick Cooking Spray
13 x 9" Aluminum Pan or Casserole Dish
1 Pinch of Salt to Boil Water
Shredded Mozzarella Cheese
Shredded American Cheese
1/4 cup of water
Directions:
Preheat your oven to 375 degrees.
Begin to boil your water for the rice. Add a pinch of salt to your rice.
The rice will cook for 25 minutes. If you have parboiled rice this is fine.
Add the red pepper flakes and the butter to the water with the rice. Turn the heat down and allow it to cook for 25 minutes.
Clean and cut up your bell peppers, just like the video. Cut them and halves or cut them from the top. Clean out the inside of your bell pepper.
Wash them off with water to get the left over seeds out of them.
Start to cook your ground meat in the skillet. Cook the meat completely. Add seasoning salt, garlic powder, onion powder, parsley flakes, and Italian seasoning to your ground meat.
Once your meat is cooked, drain the access grease from the meat. Turn of the heat where your rice is cooking once it is done. Check your rice for tenderness. Now add the meat into your cooked rice.
Prepare the water to boil the bell peppers:
Boil your water in a large pot for your bell peppers. Add a pinch of salt to the water. ** Allow the water to come to a boil first.** Afterwards, add the bell peppers one-by-one carefully to your pot of water. Gently, push them down into the water. Allow the water to get into the inside of the bell pepper. This keeps them from floating upwards while boiling. Boil the bell peppers for 10 minutes on medium-high temp (DO NOT turn the dial up until it can't go anymore).
Next, Let's get back to stuffing our bell peppers. Spray your pan with the non-stick cooking spray just as the video shows you.
Allow the stuffing to cook before adding it to your bell peppers. Spoon out the stuffing into your bell peppers.
Turn your oven down to 350 degrees before placing your stuffed peppers into the oven.
Bake the stuffed bell peppers in the oven for 10 minutes, uncovered.
After 10 minutes has passed. Add just enough of water to cover the bottom of the pan. About 1/4 cup of water. Cover the pan with aluminum foil. And poke tiny holes into the foil with the tip of your knife.
Bake the stuffed peppers for 35 minutes more.
Remove them from the oven. Sprinkle them with the shredded cheese. Place the stuffed peppers back into the oven for 5 minutes.
Now remove them from the oven and turn off your stove.
Enjoy your dinner. I recommend that you serve these with baked chicken or some type of vegetable any side that you prefer will do.
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Air Fryer Roasted Whole Chicken
Ingredients:
1 whole chicken (cleaned).
Margarine (rub your chicken all over with Margarine or softened butter). BEFORE YOU SEASON IT.
Season your chicken with seasoned salt (cover the entire chicken).
Parsley flakes (cover the entire chicken).
Garlic powder (cover the entire chicken).
Italian Seasoning (cover the entire chicken).
Stuffing: I used cornbread stuffing for the inside of my whole chicken.
Non-stick cooking spray
Directions: Follow the assemble instructions on your Air Fryer. Note: your air fryer should come with a pan to catch the drippings. Be sure to place the pan inside of your air fryer below the rack as displayed in my video. You want to set the chicken breast at the recommended setting for your Air Fryer.
Clean your whole chicken. Wash it and remove the chicken neck from the inside of the chicken. Be sure to wash your chicken thoroughly, including the inside of the whole chicken. Spray your chicken with non-stick cooking spray, so that it won't dry out.
Important Notes: I noticed that it didn't cook within 15 minutes just like the instructions said for my Air Fryer. You're going to have to roast the chicken on each side. That is, flip it over and let it fry on both sides because it was cooking from the top of the chicken first. The instructions recommended that you cook it at the highest setting. However, you will have to monitor your food closely because it burns easily if you're not watching it. I set the timer to 60 minutes on each side.
You want to prick your chicken with a fork to see if it is done. Put a slit in the chicken to check it for rawness. You will see the color pink if the chicken is not completely cooked. If it is still pink / raw on the inside, allow it to cook for a few minutes longer.
WATCH THE LIVE VIDEO HERE ON YOUTUBE: https://www.youtube.com/watch?v=0YXFFkY1-vw&feature=youtu.be
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Keto Diet: Stuffed Chicken Breast Spinach and Artichokes
Ingredients:
2 cloves garlic, minced
10 oz spinach
1 cup artichoke heart, chopped
½ cup shredded mozzarella cheese
⅔ cup grated parmesan cheese
Salt and pepper, to taste or seasoned salt
4 boneless, skinless chicken breasts
Season the chicken breast
½ teaspoon onion powder
½ teaspoon garlic powder
1 ⅓ cups riced cauliflower, to serve
2 cups broccoli, cooked, to serve
Directions:
Add a tablespoon of olive oil to a skillet over medium-high heat. Once the oil begins to shimmer, add garlic and cook for 30 seconds, stirring constantly.
Add the spinach and artichoke, and stir.
Mix in mozzarella and Parmesan cheese, and stir until the cheeses are well incorporated. Remove from the heat and set aside.
Preheat oven to 400°F (200°C).
Sprinkle the chicken breasts with salt, pepper, onion powder, and garlic powder until evenly coated.
To pound out the chicken, take a chicken breast and butterfly it by slicing half way into it to open like a book, making sure not to slice all the way through. Cover the breast with parchment paper or plastic wrap. Gently pound the meat with a mallet or rolling pin until it is evenly flattened, about ¼ inch (6 mm) in thickness.
Onto each pounded chicken breast, evenly add ¼ of the spinach-artichoke mixture, but making sure to not overfill the chicken.
Carefully roll the chicken breast until the ends overlap and then place the chicken into a greased baking dish.
Bake for 20 minutes or until the chicken is fully opaque and reaches at least 165°F (75°C).
Serve with riced cauliflower, broccoli, or other low-carb vegetables of your choice.
Please view my YouTube Channel: Chantell's Home Cooking for the recipe video.
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Stuffed Zucchini
Ingredients:
4 Zucchinis cut in half (long way). This will make 8. You can use more Zucchini.
1 Cup of Shredded Mozzarella Cheese
1 pound of Lean Ground Turkey. This will stuff more than 4 Zucchinis. About 6 or 7 Zucchinis cut in half.
2 (8 oz.) Cans of tomato sauce
1/2 of White diced onion
1 teaspoon of Italian Seasoning
1 teaspoon of parsley flakes
1 teaspoon of garlic powder
1/8 teaspoon of Seasoned Salt or more to your liking.
1 cup of Italian Bread Crumbs. Plus some to sprinkle on the top of the Zucchini before baking it.
1/3 cup of Cut celery
1/3 cup of red bell pepper
1/3 cup of diced Zucchini
1 cup of water
Non-stick cooking spray
Directions:
You will need a glass casserole dish to bake this in. Preheat your oven to 325 degrees. Cook time is 50 - 60 minutes. Cook until the Zucchini is soft.
Cook your ground turkey in a non-stick skillet with all of the vegetables and seasoning in the skillet until done.
Rinse your Zucchini first before cutting it. Cut both ends off of the Zucchini. Scoop out the inside of the Zucchini with a spoon or melon scooper. Place the Zucchini in the greased casserole dish.
Once your ground turkey is cooked, drain any access grease in the skillet. Next, add your cans of tomato sauce, and bread crumbs. Add 1 cup of water. Cook for 15 minutes longer on a low-medium heat. Stirring periodically.
Remove the cooked food from the heat. Allow to cook for 5 minutes. Stir in the shredded mozzarella cheese. Do not use the entire cup. Save some to sprinkle on top of your stuffed zucchini.
After you have stuffed the zucchini, sprinkle the Italian bread crumbs on it first before you sprinkle the shredded mozzarella cheese on it. Pour a little bit of water about 1/3 cup of water into the pan. Cover the pan with the aluminum foil and poke a few holes at the top for ventilation. Now place this in the oven to cook.
Please watch my YouTube video for visual instructions.
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Salmon and Shrimp Scampi with Green Beans
Serving size: 4
Ingredients:
WILD CAUGHT Salmon (4 pieces)
Raw Shrimp (Peeled and Deveined)
Farm Fresh Green Beans
Lemon Pepper Seasoning
Extra Virgin Olive Oil
Mrs. Dash (Lemon and Garlic flavors)
Seasoned Salt
Butter
Margarine
First, bring your water to a boil for your green beans with a dash of salt and 1 tablespoon of margarine.
Secondly,
Prepare your skillet. Coat it with extra virgin olive oil. Turn your heat to medium. While your skillet heats up start to prepare your salmon.
Prepare your salmon. You will need to wash your salmon first. Afterwards, season your salmon with seasoned salt, Mrs. Dash (lemon flavor), parsley flakes, and Italian seasoning. Allow your salmon to cook on both sides for 5 minutes.
Next, Prepare your green beans. As shown in the video... snap them from the ends. Afterwards, wash them. Place them in the pot of the boiling water. Allow them to cook until tender. It took 45 minutes for them to become tender. Drain most of the water off of them and then add your salt and pepper, margarine and seasoned salt. Omit the pepper if you don't want it spicy.
Let's prepare our Shrimp Scampi.
In you non-stick skillet, add 3 tablespoons of butter and minced garlic. Next, season your peeled shrimp with the Mrs. Dash, and garlic powder. Cook on medium heat for 5 minutes or until they turn pink (do not over cook them).
Enjoy Your Meal! :-)
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How to video instructions? https://www.youtube.com/watch?v=iHZJSTBwVgQ&feature=youtu.be
Chicken Wing Sections
Lemon Pepper Seasoning
Garlic Powder
Onion Powder
Parsley Flakes
Italian Seasoning
Extra Light Virgin Olive Oil
Non-stick Cooking Spray
9 x 13" Glass Casserole Dish
>>>Chicken Instructions:<<<
Preheat the oven to 375 degrees.
Get your pan ready while your oven heats up.
Per the video instructions...
Spray your pan with the cooking spray and coat your pan with the extra light olive oil.
Place your seasoned chicken in the pan.
Place your chicken in the oven for 7 minutes....
Afterwards, take it out of the oven and cover it with the aluminum foil.
Poke holes in the aluminum foil.
Place it back into the oven. Turn the oven up to 425 degrees and bake your chicken covered for 1 hour.
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Roasted Potatoes:
Carrots
Onions (optional)
Zucchini
Red Potatoes
Extra Light Olive Oil
Seasoned Salt
Mrs. Dash Seasoning
Directions: Cut up the vegetables, coat the vegetables with the olive oil, seasoning and bake in the over for 450 degrees for 20 minutes.
FOR THE RICE
I used Knorr Rice Sides the Chicken & Broccoli Flavor (Optional)
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BBQ CHICKEN TENDERS WITH MAC AND CHEESE, PEAS & CARROTS
Ingredients:
2 cups of Macaroni
1 cup of Mexican 4 Cheese Blend
1 Cup of Shredded American Cheese
1 1/2 Cups of Milk
Salt and Pepper to taste
2 tablespoons of margarine
BBQ Sauce
Vegetable Oil
8" x 8" size baking pan (Yield about 8 servings)
Boil your Macaroni:
Fill your pot with water, add a pinch of salt, and margarine or butter.
Bring to a boil, drain when it is done and set aside. Now, start to prepare your macaroni just like the video. Get out the pan that you're going to bake your macaroni and cheese in. Bake your macaroni and cheese in the oven at 375 degrees for 35 minutes.
Chicken Tenders:
8 - 10 Boneless Skinless Chicken Tenders (trim the fat off and wash it before cooking).
Fry the chicken tenders in the skillet with vegetable oil. Do not fill the frying pan to the rim with the cooking oil. Leave space for it to rise while frying.
After you fry your chicken tenders on both sides, drain them on a paper towel. While you do this prepare your BBQ sauce. Dip each chicken tender in the BBQ sauce just like the video instructions. You can use your favorite BBQ sauce there is no preference for this. Preheat your oven to 375 degrees and bake this for 25 minutes.
Please watch the YouTube video for more instructions: https://youtu.be/fxRZAsN0hLE
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3 lbs. of Ground Turkey or Ground Beef
1/3 cup Worcestershire Sauce (Sprinkle some of this on the meat)
1 Onions Chopped
1/2 of Bell Peppers Chopped
1/2 tablespoon of Parsley Flakes
1/2 tablespoon of Italian Seasoning
1 teaspoon of Onion Powder
Seasoned Salt (to your taste)
Kitchen Bouquet or Ready Made Gravy Mix
If you're using the kitchen bouquet follow the directions on the bottle. You will need enough of gravy in your pot to cover the meat patties with.
Add the remaining Worcestershire sauce to the gravy mix.
Directions:
Place your ground turkey (beef) in a bowl. Sprinkle all of the seasonings on it except for the parsley, flakes, and Italian seasoning. Form a balls with the ground meat. You should get 10 balls out of the mix.
Heat your skillet, now add some canola oil or non-stick cooking spray to your skillet. You will need a spatula to flatten the meatballs to form a patty. Cook the meat patties on each side for 15 minutes on a the number 3 if you have numbers on your stove knob. This is the temperature between low and medium. Flip each side periodically to prevent your meat patties from burning. After it is cooked, drain it on a paper towel before placing into the pot with your gravy. Next, add your onions, bells peppers, seasoned salt, Worcestershire sauce to the pot with the gravy, Italian seasoning and parsley flakes. Cook everything for 45 minutes - an hour. You want to make sure your gravy has thickened before turning the pot off.
Serve with mashed potatoes and green beans or you can serve this with rice.
The video instructions are available here on YouTube Click to watch the video on how to cook this
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Teriyaki Shrimp Tacos
Ingredients:
1 pound Raw Peeled, Deveined Shrimp
1/8 Tsp of Seasoned Salt
1/2 Cup of Teriyaki Sauce
Sprinkle Parsley Flakes
Sprinkle Italian Seasoning
1 tsp. of Garlic Powder
1 half of Onion cut into rings
1/2 of Bell Pepper chopped
1/4 cup of chopped Green Onions
1 Chopped Avocado (optional)
Directions:
In a non-stick skillet add your raw shrimp and Teriyaki sauce. Next, add your vegetables. Onions, bell peppers, green onions, garlic powder, seasoned salt, parsley flakes, and Italian seasoning. Cook on a medium heat for a total of 10 minutes. Prepare your tacos according to the packaging label. It usually takes no more than 5 minutes to cook tacos in the oven at 300 degrees.
Video Guide: https://youtu.be/r5tD3t5jXP4
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New Orleans Jambalaya with a Twist
Ingredients:
2 Links of Turkey Smoke Sausage or Regular Smoke Sausage
l pound of Shrimp (raw peeled and deveined)
6 ounce Can of Tomato Paste (only use 4 ounces of this can)
14.5 ounce can of Diced Tomatoes in Tomato Juice
2 Cups of Tri-Color Rotini
1 White or Yellow Onion Chopped
1/2 of Green Bell Peppers Chopped
1/2 of Red Bell Peppers Chopped
1 tablespoon of Minced Garlic
Creole Seasoning to taste
Coat your skillet with Extra Virgin Olive Oil
Directions:
Bring your Tri-color Rotini to a boil with a pinch of salt and extra virgin olive oil. Cook your Rotini until tender. Prepare your filling.
Heat the Extra Virgin Olive Oil in your skillet. Add your chopped vegetables. Now add your smoked sausage, shrimp, and diced tomatoes. Allow this to cook for 15 minutes. Next, combine this with your cooked Rotini. Add the tomato paste and cook this for 20 minutes. Allow to cool before serving.
Watch the video directions:
https://www.youtube.com/watch?v=wJt9RNGFURM&feature=youtu.be
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Smothered Chicken with Garlic Herb Potatoes
Ingredients:
1/2 cup of Onions chopped
1/2 cup of Celery
1/3 cup of Bell Peppers chopped
1/3 cup of Green Onions
1 tablespoon of parsley flakes
1 tablespoon of Italian Seasoning
1/8 tsp of seasoned salt to taste
12 ounces of Chicken Gravy
Extra Virgin Olive Oil to coat your pan with.
Directions:
Coat your skillet with Extra Virgin Olive Oil. Season your washed and cleaned chicken wings. Add your chicken to the hot skillet. Your skillet should be on medium heat. Allow your chicken to cook on both sides for 15 - 20 minutes. Now add your vegetables (onions, celery, bell peppers and green onions). Drain the chicken on a paper towel to drain the access olive oil. In a separate skillet or you can clean and reuse the skillet that you previously used. Add the chicken gravy and your cooked chicken wings with the vegetables just like the video. Cook on low-medium heat for 35 - 40 minutes. Turn your pot on simmer for the last 10 minutes of cooking your chicken.
Garlic and Herb Potatoes:
2 Large baking potatoes cut into cubes.
Bring your water to a boil with a pinch of salt.
Cook until your potatoes are tender.
Drain the access water off of your potatoes.
Add 2 1/2 tablespoons of margarine, seasoned salt, Italian seasoning, parsley
flakes and garlic powder.
Gently tossed the potatoes in your pot.
Turn your heat on low. Allow to cook for 10 minutes.
Please watch my YouTube video for help https://youtu.be/jF2OZAXJthw
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Baked Tilapia and Vegetables
Ingredients:
WILD CAUGHT Tilapia (Do not buy farm-raised Tilapia)
Mixed Vegetables (Broccoli, carrots, snow peas, red bell peppers, green bell peppers, onions, and corn).
Seasoning for the Tilapia
1 teaspoon of Garlic Powder
1 teaspoon of Parsley Flakes
1 teaspoon of Italian Seasoning
1/3 cup of Water
1 tablespoon of Extra Virgin Olive Oil
Directions:
Coat the bottom of your pan with Extra Virgin Olive Oil. Preheat your oven to 375 degrees. Sprinkle the seasoning on your tilapia, parsley flakes, and Italian seasoning on the fish. Add 1/3 cup of water to the pan with the fish in it. Bake in the oven at 375 degrees for 25 - 30 minutes depending on your oven type. Electric ovens take longer to bake.
Please see the video on how to cook this at https://youtu.be/KDWkTWSdbrY
I recommend eating this with rice or you could eat the fish with just the mixed vegetables.
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No Pork, Homemade Pizza
Calories: 327 per pizza.
Ingredients:
Pizza Crust (thin pizza crust) 7 inches. Note this pack comes with 3 in it. If you want to make a larger pizza purchase the larger size crust and follow the baking directions for the crust.
Pizza Sauce
Ground Turkey
1 half of link of Turkey Sausage links sliced thin.
Green Bell Pepper chopped
Red Bell Pepper chopped
Onions diced
Low-moisture Part-skim Mozzarella cheese (shredded)
Extra Virgin Olive Oil to brush on the pizza crust.
1/2 tablespoon of Italian seasoning
1 - 2 pinches of Salt or Seasoned salt
Directions:
Step 1:
Preheat your oven to 450 degrees, while you prepare your pizza. Turn the oven temp down to 425 degrees when you place your pizza in the oven to cook. Bake for 10 - 15 minutes, depending on your oven type.
Step 2:
Chop all of your ingredients first.
Step 3: Brown your ground turkey in the skillet on medium heat. Add salt and pepper to taste. Sprinkle the Italian seasoning on the meat as well while it's cooking.
Step: 4
Turn off your skillet when the meat is completely cooked. Move on to your pizza crust. Spread the Extra Virgin Olive on the pizza crust. You want just enough to coat the entire crust.
Step 5:
Spoon out the pizza sauce and spread it all over the pizza crust. Add the Mozzarella cheese on top, your meat, and veggie toppings.
Place your completed pizza on a pizza rack like the one that is in the video, if you don't have access to this type of pizza rack, you can use a cookie sheet or bake your pizza directly on your oven rack. Be sure to place aluminum foil on the bottom of your stove if you're placing your pizza directly on the oven rack to avoid any spills from the pizza as it cooks.
For video direction please click the YouTube video link https://youtu.be/XxLmVA9YnnQ
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Chicken Teriyaki Stir-Fry
Ingredients:
2 Boneless Skinless Chicken Breast Cut into Cubes
1 Tablespoon of Olive Oil to coat your pan with
1/3 Cup of Teriyaki Sauce
1/3 Cup of Water
1 tsp. of Seasoned Salt for Chicken Breast
1 tsp. Parley Flakes
1 tsp. Italian Seasoning
1 cup of rice Jasmine Rice or Long Grain Rice
These are the ingredients that should be in your stir-fry mix:
Broccoli
Carrots
Snow Peas
Red Bell Peppers
Onions
Green Bell Peppers
Baby Corn
Water Chestnuts
Sugar Snap Peas
and Teriyaki Sauce
**For best results purchase the Broccoli Stir-fry mix from your local grocery store in the frozen vegetables aisle. This mix has all of the vegetables you'll need in it.**
Directions:
Cut up your boneless, skinless chicken breast into cubes. Season your chicken breast afterwards. Pour extra virgin olive oil into your skillet. Allow it to get hot first before adding your chicken breast. Allow your chicken breast to cook on each side for 8 minutes. Turn off your pot. Remove the cooked chicken from the access oil. Now let's prepare your vegetables. Add 1/3 cup of water to your Wok and allow it to get hot before adding your vegetables. Next, add your vegetables mix and allow it to cook in the water, stirring constantly until your vegetables are tender. Next, add your chicken breast cubes to the vegetable mix. Now add your Teriyaki sauce. Mix all of the ingredients well and cook this in your Wok for 20 more minutes. Serve with some Jasmine Rice or any long grain rice.
Please watch my YouTube video for more help preparing this dish. https://youtu.be/Ct8PHEYwnaY
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Ingredients:
1 tablespoon of Extra Virgin Olive Oil (Coat your skillet)
1/3 cup of water
1 pkg. of Fajita Seasoning
1 onion cut into thin rings
1 half red bell peppers chopped
1 half of Green bell pepper chopped
1 celery stalk chopped
1 half of carrot chopped
1 Box of Cilantro Lime Rice (please cook this according to the packaging instructions).
Directions:
Cook chicken in a non-stick skillet with extra virgin olive oil. Allow this to cook until the chicken is done. Once your chicken has cooked, drain the access oil off of your chicken. Sprinkle garlic powder, Italian seasoning, and parsley flakes. Add your vegetables. Onions, parsley flakes, celery, green bell peppers, carrots and red bell peppers.
Prepare your Tortillas in a non-stick hot skillet. Cook the tortillas on each side for 2 minutes max on each side.
Serve with salsa, sour cream and shredded cheese on the side. Please see the video on my YouTube Channel Cooking with Chef Chantell for directions.
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Crawfish Fettuccine
By: Chef Chantell
Ingredients:
12 ounces of uncooked Fettuccine
1 cup of evaporated milk
1 pound of crawfish tails
16 ounces of Roasted Garlic Alfredo Sauce
2/3 cups of Shredded Parmesan Cheese
1 onion chopped
1 teaspoon of Cayenne Pepper (optional)
1 - 2 tablespoon of Creole Seasoning
1/8 tsp. of salt
1 tablespoon of minced garlic
1/2 cup of Green Onions
1/2 cup of Celery
1 tablespoon of Italian Seasoning
1 tablespoon of Parsley Flakes
Directions:
Boil your pasta in 1 pinch of salt and 1 tablespoon of butter. Once your pasta is cooked, drain it. Add the cream, Alfredo sauce, onions, minced garlic, green onions, celery, Italian seasoning, and parsley flakes to the pot with the Fettuccine and stir to combine. Next, preheat your oven to 375 degrees while you work on preparing your pasta. Return to the pasta mix and add 1 pound of crawfish tails. Note: You may substitute the crawfish tails for boneless, skinless chicken breast or shrimp. Pour your Crawfish fettuccine from the pot into a 9 x 13" pan. You may use an aluminum pan or a casserole dish. I used the aluminum pan with mines for easy clean-up. Sprinkle the Parmesan cheese on top of the pasta before baking it in the oven at 375 degrees for 35 -45 minutes. Cover the pan with aluminum foil and poke holes in the top for ventilation. 5 - 10 minutes before completely baked remove the aluminum foil cover so the cheese could form a crust on top. Serve with one my delicious salads or garlic bread. http://tgplatefoodblog.blogspot.com/p/saladsoup.html
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By: Chef Chantell
Serving size: 8
Prep Time: 20 minutes
Bake Time: 35 - 40 minutes
Cheese Sauce
Ingredients:
2 Tablespoons of Margarine
1 Cup of milk
1 Cup of evaporated milk
2 Cups of American Cheese cut into cubes
1 Cup White American Cheese
Salt and Pepper to taste.
Topping:
Shredded Sharp Cheddar Cheese
Directions: Preheat your oven to 375 degrees. Bring your Cavatappi to a boil with 1 pinch of salt and 1 teaspoon of butter. Once your pasta cooks pour into the pan that has butter cut into cubes on the bottom of the pan to prevent your pasta from sticking. Let this set while you prepare your cheese sauce. Bring your milk and evaporated milk to a boil, add your margarine, now add the American cheese and White American cheese. Stir this constantly until your cheese sauce thickens up. You should cook this on a medium heat. Pay close attention to it because your cheese sauce will burn. Turn the pot off. Add your salt and pepper to taste to the pasta before you pour the cheese sauce on it. Layer your Cavatappi with 6 slices of American Cheese. Next, pour the cheese sauce over the pasta. Now top it with the shredded Cheddar Cheese. Bake in the oven at 375 degrees for 35 - 40 minutes. You do not want your macaroni to dry out. Please watch my YouTube video for how to steps https://youtu.be/FuZtIIDCkLc
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Cabbage
Ingredients:
2 heads of medium cabbage cut, rinsed and drained.
1 cup of water
Seasoned salt to taste
Your choice of meat (chicken cubes, pork, ham, bacon, turkey or sausage).
1 cup of onions
1 tsp of minced garlic
1 tablespoon of butter
1 tablespoon of parsley flakes
Directions:
Cut and clean your cabbage. Let it drain in the strainer before adding it to your pot. While your cabbage drain, add the water, a dash of salt and butter to your pot. Bring the water to a boil first. Next, gradually add your cabbage to the pot. Add your seasoning to your pot of cabbage while it cooks. Place the pot top on. When there is room to add more cabbage, add it, until your pot is full. Place the top back on the pot and let your cabbage cook for 1 hour and 30 minutes. Cook your cabbage until it has reached your desired tenderness. Serve with some Jasmine rice and buttery corn bread.
2 heads of medium cabbage cut, rinsed and drained.
1 cup of water
Seasoned salt to taste
Your choice of meat (chicken cubes, pork, ham, bacon, turkey or sausage).
1 cup of onions
1 tsp of minced garlic
1 tablespoon of butter
1 tablespoon of parsley flakes
Directions:
Cut and clean your cabbage. Let it drain in the strainer before adding it to your pot. While your cabbage drain, add the water, a dash of salt and butter to your pot. Bring the water to a boil first. Next, gradually add your cabbage to the pot. Add your seasoning to your pot of cabbage while it cooks. Place the pot top on. When there is room to add more cabbage, add it, until your pot is full. Place the top back on the pot and let your cabbage cook for 1 hour and 30 minutes. Cook your cabbage until it has reached your desired tenderness. Serve with some Jasmine rice and buttery corn bread.
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By: Chef Chantell P.
Serving Size: 8
Prep Time: 25 minutes
Cook Time: 1 hour.
Ingredients:
9 inch Pie Crust (Two pie shells for the top and bottom).
1 (10 oz.) Can of Cream of Mushroom
1 pound of Peeled and deveined Crawfish Tails
1 Medium Onion Chopped
3 Stalks of Celery
1 cup of water
1 Tablespoon of Minced Garlic
1 can of (12 oz.) Evaporated Milk
5 tablespoons of Cornstarch
1 tablespoon of Olive Oil or 1/4 cup of Butter to coat the pan with.
1 tablespoon of Parsley Flakes
1 tablespoon of Italian Seasoning
Use Creole Seasoning to taste.
1 - 2 pinches of Cayenne Pepper. Note: You don't have to use this if you don't want your food spicy. You're okay with just the Creole seasoning.
Directions:
Preheat the oven to 400 degrees.
Put your pie crust in the oven at 400 degrees for 15 minutes. Note: If you're using fresh pie crust in a glass pie dish, grease the pie dish with butter before adding the pie crust. Remove the pie crust and set it to the side to cool, while you work on the pie stuffing. Now turn the oven back down to 350 degrees.
Saute onions, celery, minced garlic, olive oil or butter, cornstarch in the skillet. Allow this to cook until the vegetables have soften. Add your milk, water and cream of mushroom soup to the skillet. Mix all of the ingredients well. Cook this in the skillet for about 15 minutes. Now add your crawfish tails to the mixture. Then add your cornstarch and lower your heat and allow this to cook for about 12 minutes until it has thickened up. Now begin to add your pie filling to the pie crust. Please fill it up. Now place uncooked pie crust on top of the pie filling. Poke small holes in the top to allow the pie to ventilate. Bake this in the oven at 350 degree for 45 minutes to 1 hour. The bake time depends on your oven. However, you do want your pie crust to be a golden brown.
Congratulations you did it! Let your pie cool before enjoying.
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Lasagna
Ingredients:
1 lb ground turkey
5 (9x9" dish) or 9 (9 x 13" dish) pieces of Lasagna
1/2 tbsp. Italian Seasoning
1 cup Shredded American Cheese
1 cup Shredded Parmesan Cheese
1 Cup Shredded Mozzarella Cheese
1/2 tsp of Seasoned Salt
1/2 Parsley Flakes
1 tbsp. of minced garlic
1/2 cup of white onion chopped
1/4 cup of green onions
8 oz. Can of tomato sauce
24 oz. Jar of tomato sauce
Directions:
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1 lb. beef tips
1 tbsp. of Meat Tenderizer sprinkled on the beef and let it sit for 10 minutes (do not rinse off). Poke holes in the beef with a fork as you sprinkle the meat tenderizer on it.
Coat the pan with Extra Virgin Olive Oil
1/4 cup Worcestershire Sauce
1/4 cup of frozen peas and carrots
1/3 cup of green bell peppers chopped
1/3 cup of white onions chopped
1 tbsp. of minced garlic
1 tbsp. of parsley flakes
1 tbsp. Italian Seasoning
1/4 cup of water
1 tbsp. of Seasoned Salt
1/2 cup of cooked Jasmine Rice
1/2 tsp. of cracked black pepper
Directions: Coat your pan with the Extra Virgin Olive Oil. Once it start to sizzle, add your seasoned beef tips to the pan. Let it brown on each side until cooked and tender. Add your onions, green bell peppers and minced garlic. Let this cook for 15 minutes or until your vegetables are tender. Now add your frozen peas and carrots to the pan. Next, add the Worcestershire sauce to the mix. Cook for 15 - 20 more minutes. Cover your cooked Jasmine rice with this beef and vegetable stir fry. All done!
Watch the How to Video https://www.youtube.com/watch?v=vqLfMZLar3I
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Shrimp Fried Rice
Serving Size: 4
Ingredients:
3 Tbsp. of butter, divided.
1 large egg beaten
1/4 cup of diced onions
1/4 cup of green onions
1/4 cup of frozen peas
1/4 cup of frozen carrots
1 tsp. of minced garlic
2 cups of rice cooked and cooled
2 cups of Shrimp or You may substitute it with Chicken, Beef Strips.
1 teaspoon of sesame oil or vegetable oil
2 tablespoons of Soy Sauce
Salt and Pepper to taste
Directions:
Heat your Wok first do not over heat it because you don't want your butter to burn. Add 2 tablespoons of butter to the Wok. Now add your scrambled egg, cook your egg and set it aside in a separate plate or bowl. Add 1 teaspoon of butter to the wok. Now add your onions, carrots, peas, and green onions.
Cook your vegetables for 8 minutes while mixing the ingredients in the wok. Add your 2 cups of cooked rice and soy sauce to the mix. Mix all of the ingredients well.
Set your Wok aside. In a separate non-stick skillet, coat the pan with some vegetable oil or olive oil. Add your raw shrimp to the hot skillet. Cook this for 7 minutes.
Now add your cooked shrimp to the fried rice and add your cooked egg to the mix. Cook this for 7 more minutes. Turn off your heat and serve this on a plate garnished with green onions and soy sauce on the side. To see the video on how to make this visit our About page or YouTube Channel Cooking with Chef Chantell.
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Easy Chicken Pot Pie Recipe
Serving Size: 5
Ingredients:
5 cut up boneless, skinless chicken strips cubed
Coat the pan with Extra Virgin Olive Oil
1 pkg. of 2 deep dish Pillsbury pie crust shells
1 can of cream of chicken soup (10 1/2 oz. can) + an additional 1/2 of can of cream of chicken soup.
2 cups of frozen peas and carrots
2 tbsp. of all-purpose flour
1/2 cup of green onions chopped
1/2 cup of celery chopped
1/2 cup of onions chopped
1/2 tbsp. of garlic powder
1 tbsp. of parsley flakes
1 tbsp. of Italian seasoning
1 tbsp. of seasoned salt
1/2 tsp. of black pepper
Directions:
Follow the packaging directions for baking your pie crust. You should poke holes in your pie crust and place it into the oven before you actually put your filling into the crust. Once this step is complete, set your pie crust aside until you're ready to use it.
Set your oven temperature to 425 degrees.
Heat up your skillet with a coat of Extra Virgin Olive Oil. Now add your seasoned cut up chicken cubes. Sprinkle the parsley flakes, Italian seasoning, seasoned salt, garlic powder and black pepper on each side of your chicken breast. Add your onions, celery and green onions to the pot. Cook the chicken breast on each side for 5 minutes. Drain the chicken breast once it has cooked on a paper towel. Set aside. Now get your Cream of Chicken. Add the drained chicken back into the clean skillet. Add your frozen vegetables and Cream of Chicken soup. Cook for 10 minutes on a low heat. Now place the filling into the pie crust and bake at 425 degrees for 30 - 35 minutes depending on your oven.
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Louisiana Shrimp Creole
Serving Size: 4
Ingredients:
1/4 cup of vegetable oil
1/3 cup of all-purpose flour
1 lb. - 3 lbs. of Shrimp, deveined
1 cup of onions chopped
1/2 cup of green onions 1/2 cup diced celery
1/2 cup of chopped bell pepper
1 tbsp. of minced garlic
12 oz. of tomato paste
12 oz. of tomato sauce
2 1/2 cups of water
1 tsp. of salt (to taste)
1 tbsp. of parsley flakes
1 tbsp. of Creole Seasoning
3 Bay leaves
1 half of lemon squeezed
3 tbsp. Worcestershire sauce
Cooked Jasmine Rice or any long grain rice that you prefer to use.
Directions:
In a large non-stick skillet, over a medium heat, add vegetable oil, stir in the flour. Use the wire whisk, stir constantly (do not allow your roux to stick). Cook until light golden brown. Next, add your onions, green onions, celery, bell peppers and minced garlic to the roux. Simmer for 5 minutes until the seasonings is tender. Now transfer this to a larger pot. Next, add your tomato sauce, tomato paste, water, Worcestershire sauce, creole seasoning, salt, Bay leaves and squeezed lemon to the pot. Cover the pot, reduce the heat to low-medium. If you're dial has numbers on it set it to 3. Cook this for 40 minutes than add your raw shrimp, cook for an additional 20 more minutes.
All done! Now serve this over rice and with the cheddar bay biscuits or buttermilk biscuits.
Cheddar Bay Biscuits
2 cups of Bisquick
2/3 cup of milk
1/2 cup of Sharp Cheddar Cheese
3/4 cup stick of Butter (melted)
Garlic Powder and Herbs
Directions: In a mixing bowl, add the Bisquick, sharp cheddar cheese, and milk to your bowl. Stir with a spoon to form a paste. Scoop the biscuit mix onto a greased cooking sheet with a ice cream scooper. Bake at 425 degrees for 14 minutes. Let the biscuits cook than melt your butter, garlic powder and Italian seasoning in the microwave. Mix it well than spread the butter sauce atop of the biscuits.
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Baked Rigatoni Pasta
Prep Time: 10 minutes Cook Time: 40 minutes
Ingredients:
1 lb ground turkey
1 lb. Rigatoni Pasta
1/2 tbsp. Italian Seasoning
1 cup Shredded American Cheese
1 cup Shredded Parmesan Cheese
1 Cup Shredded Mozzarella Cheese
1/2 tsp of Seasoned Salt
1/2 Parsley Flakes
1 tbsp. of minced garlic
1/2 cup of white onion chopped
1/4 cup of green onions
8 oz. Can of tomato sauce
24 oz. Jar of tomato sauce
Directions:
Boil the Rigatoni in the pot with Olive Oil and a dash of salt. Cook ground turkey with onions, celery and green onions, parsley flakes, Italian seasoning, garlic, and seasoned salt. When cooked, drain off the excess grease and set the ground turkey to the side. Now, coat the bottom of the pan with the 8 ounce can of tomato sauce. Layer it with the pasta, ground turkey, tomato sauce, and cheese. Repeat these steps until the pan is full. Bake in the oven at 350 degrees for 40 minutes. Please watch the cooking video at www.thegreenplatefoodblog.com homepage.
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New Orleans Style Stuffed Bell Peppers
Ingredients:
1 pound of ground turkey or ground beef
1 pound of shrimp (peeled and deveined)
1 cup of Crab meat optional
1 cup of bread crumbs
1 white onion diced
1 green bell pepper cut into cubes
6 bell peppers cut into half (green, yellow and red)
1/4 cup of water
1 cup water, 2/3 cups more if needed for thickness.
1 tsp of seasoned salt
1 tbsp. of minced garlic
1 tbsp. of parsley flakes
1 tbsp. of Italian seasoning
Directions:
Cook the ground turkey or beef in a skillet with the onions, cut up bell pepper, minced garlic, seasoned salt, parsley flakes and Italian seasoning. Cook the ground beef until it's fully cooked. When done drain the access grease off of the ground beef. Now transfer the ground meat to another pot. Add 1 cup of water, and bread crumbs. Preheat your oven to 350 degrees. After 15 minutes of cooking the stuffing mix, add your raw shrimp. Cook this for 10 more minutes. Turn the pot off and start on preparing your bell peppers. Cut the bell peppers in half, clean them and wash them. Stuff your bell peppers with the stuffing. Use a glass or aluminum pan to bake your bell peppers in. Spray the pan with non-stick cooking spray. Now place your stuffed bell peppers in the greased pan. Sprinkle some bread crumbs on the top of them before placing them in the oven. The bread crumbs will prevent the mix from falling out. Bake them at 350 degrees for 1 hour and 30 minutes. To see this recipe video please visit YouTube Cooking with Chef Chantell.
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Baked Potatoes and Cheese
Ingredients:
5 or more Potatoes cut into cubes
1 cup Shredded American Cheese
1 cup Shredded Mozzarella Cheese
1 tbsp. Margarine or Butter
1 tsp. Parsley Flakes
1 tsp. Italian Seasoning
1 half Onions chopped
1/2 tsp. Garlic Powder
1/2 tsp. Creole Seasoning
1/2 tsp. salt
3/4 cup Milk
Directions:
Cut your potatoes into cubes. Place the cut baked potatoes into a pot of boiling water with a pinch of salt to (precook) the potatoes. If you don't want to precook the potatoes, bake them in the over until they are tender, which usually takes about 1 hr to 1 hr 30 minutes. Line the pan with the butter and milk. Sprinkle the cheese and seasonings atop of the baked potatoes. Bake in the over for 35 - 45 minutes at 350 degrees.
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Ingredients:
5 Boneless Skinless Chicken Breast
1/2 onion thin cut into rings
1/2 sliced Green Bell Pepper
1/2 teaspoon of Salt
1/2 teaspoon of Black Pepper (Optional)
1 teaspoon of Italian Seasoning
1 teaspoon of Parsley Flakes
1 teaspoon of Garlic Powder
1 Pkg. of Fajita Seasoning Mix
Shredded Lettuce
Sour Cream
Shredded American Cheese
Avocado
Lime
Fajitas
Mild Chunky Salsa
Directions: Season the chicken with the garlic powder, parsley flakes, Italian seasoning, salt, and pepper, Saute the chicken breast in a non-stick skillet with olive oil, add the onions, and bell peppers into the skillet with the chicken. Place a lid on it, be sure to turn the chicken occasionally as it cooks on each side. (Don't overcook the chicken breast) It takes about 5 - 7 minutes on each side to brown it. Drain off the access olive oil from the pain and keep the onions and bell peppers in the pan. Now add your Chicken Fajita package mix into the skillet. Follow the directions for the amount of water needed in the pot per the package label. Let cook until it's all mixed in well for about 20 minutes more. Now your ready to plate your Fajitas. Plate it just like what you see on the photo. Your guest can add their own toppings.
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Stuffed Pasta Shells
Ingredients:
1 lb. Ground Turkey or Ground Beef
(1) 8 oz. pkg of Shredded Mozzarella Cheese and Shredded American Cheese each.
1, 8 oz. can of Tomato Sauce
1, 24 oz. Can of Garlic and Onions tomato sauce
12 Jumbo Pasta Shells (Place 2 extra shells in the pot in case they break)
1 tsp. of Italian Seasoning
1/2 white or yellow onion
1 tsp of Parsley Flakes
1 tsp of Garlic Powder
1 tsp. of Creole Seasoning to taste. Optional, use more if you need more flavor.
Directions: Boil pasta shells in water with salt and olive oil. Bring shells to a boil and let them cook until tender (do not overcook), because they will have to bake in the oven. Ground one pound of ground turkey or ground beef. I recommend Butterball ground turkey, because it's what I use and it has the best flavor. Place chopped onions, sprinkle parsley flakes, sprinkle Italian seasoning, in the ground beef or ground turkey. Cook until browned, drain off any excess grease. Turn the heat to simmer, now add 1/2 of the can of tomato sauce to the ground beef, then add about 3/4 cup of the Mozzarella cheese to the ground beef. Note: You want it to be able to form a ball so it should be a little firm. Next, let the stuffing mix cool for about 10 minutes, at least until it's not to hot for you to touch. Gather your cooked stuffed shells. You will need a glass casserole dish or you may use an aluminum pan if you don't have one. The pan size should be a 13 x 9 x 2. First, use the 8 oz. can of tomato sauce to layer the bottom of your pan with. Second, take the stuffed shells and line them up in the pan. Third, pour the rest of the Garlic and Onion tomato sauce atop of the stuffing in the shells, Fourth, sprinkle the cheese on top of the shells. Use all of the cheese from both packs. Bake in the oven on 350 degrees for 45 minutes. Cover the pan with aluminum foil and poke a few holes in top of the aluminum foil before baking it.
Congratulations! You're done. Pair this with one of our salads http://www.thegreenplatefoodblog.com/p/saladsoup.html and garlic bread and you got yourself a DELICIOUS home cooked meal.
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Honey Barbecue Chicken Tenders
4 - 8 pieces of Chicken Tenders
Honey
9 oz. - 18 oz. Barbecue Sauce
Flour (use enough to coat the chicken tenders)
Seasoning Salt (use enough to coat the chicken tenders)
Directions:
Fry the chicken tenders in the oven for 10 minutes on each side (don't over cook them) make sure that the crust is not too crunchy. You want the crust to be soft and the tenders to be almost fully cooked. Let them cool. Preheat the oven to 375 degrees. Coat the chicken tenders in the honey barbecue sauce on both sides. Drizzle more honey atop of the chicken tenders for extra honey to taste and crunchiness. Bake them in the oven for about 30 minutes, add 8 more minutes if you want them crispy.
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Shrimp and Broccoli Bow-tie Pasta
1/2 lb. of Raw, Peeled and Deveined Shrimp
1/2 lb. of Raw, Peeled and Deveined Shrimp
1 teaspoon of Seasoned Salt
1/2 tsp. of Salt
1 tsp. of Italian Seasoning
1 tsp. of Parsley Flakes
1 cup of Shredded Parmesan Cheese
2 cups of Steamed Broccoli (just enough to fill your bowl like the one shown here).
2 cups of Cooked Bow-tie Pasta
1/2 tsp. of Margarine (not butter)
1 cup of Milk or evaporated Milk
15 oz. Jar of Alfredo Sauce
Serving Size: 5
Prep Time: 15 - 20 minutes. Cook Time: 35 minutes
Please watch my YouTube Channel to watch the video on cooking this meal.
https://www.youtube.com/watch?v=RSW8joj8A0g&t=3s
https://www.youtube.com/watch?v=RSW8joj8A0g&t=3s
Directions: Boil your pasta with and add one tablespoon of Olive Oil in the water and a dash of salt. Place your broccoli in a medium bowl, cover it with water. Now place your broccoli in the microwave and let it cook for 5-7 minutes, depending on how tender you want your broccoli to be. It is recommended that you test your broccoli after microwaving it for desired tenderness. Once your pasta is boiled, and your broccoli is steamed, get out your large non-stick skillet. Melt a 1/2 teaspoon of margarine in the skillet. Now add your pasta, shrimp, Alfredo sauce, parsley flakes, Italian seasoning, salt, seasoned salt, milk/evaporated milk. Mix your ingredients in the pot. Do not add the shredded Parmesan Cheese just yet. Cover your pot with aluminum foil and let it cook. If you're using an electric stove, place your dial to 3. Let this cook for about 25 minutes. Next, remove the cover and add your shredded Parmesan cheese. Stir in your Parmesan cheese for an even distribution throughout your pasta. Reduce the heat to 2 on your dial. Now let this cook for another 10 minutes. Congratulations! You did it. Enjoy your meal! Check out my Salad tab if you would like to serve this with salad.
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New Orleans Style Smothered Okra
24 oz. Frozen Okra or Fresh Cut Okra
1 lb. Shrimp of Raw, Peeled and Deveined
2 cups Smoke Sausage Cut Up
8 oz. Can of Tomato Sauce
1 1/2 cups of tomato sauce
1 tablespoon Kitchen Bouquet
1 tsp. Creole Seasoning
1 cup Chopped Onions
1 tsp. Minced Garlic
1 tbsp. Italian Seasoning
1 tbsp. Parsley Flakes
2 Bay Leaves
1 tsp. Salt
1/4 Cup Olive Oil
1 cup of Cooked Rice
Serving Size: 8
Prep Time: 30 minutes Cook Time: 45 minutes
Directions: In your non-stick skillet pour 1/4 cup of Olive Oil. Let it get hot before adding the 24 oz. of Okra. Now add your 8 oz. can of tomato sauce. Add 1 cup of chopped onions. Let this cook stirring occasionally for 30 minutes. While this is cooking start to boil your smoke sausage. Bring the water to a boil FIRST before adding your smoke sausage. Let this boil for 12 minutes, because you don't want the smoke sausage to be fully cooked. Note: You want to let this cook until all of the slime has cooked out and your Okra has turned a darker green color. Now add your shrimp and smoke sausage to the pan. Let this cook for 10 more minutes, or until the shrimp has turned a light pink color. Step 2: In a medium pot, add your drained sauteed okra mix. Transfer it into your pot. Now add 1 1/2 cups of tomato sauce, creole seasoning, Italian seasoning, parsley flakes, salt, minced garlic, bay leaves and kitchen bouquet. Now turn your heat dial to 3 on an electric stove, which is medium-low. Let this cook for 35 minutes. Be sure to stir your food occasionally because you don't want the okra to begin to stick to the bottom of the pot.
Serve over white rice, or brown rice. I used Jasmine Rice. Serve with some buttery corn bread.
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4 Pieces of Skinless Salmon Fillets
1/4 Cup of Yellow Mustard
1/4 Cup of Honey
Half of Lemon Squeezed
3 tablespoons of Light Brown Sugar
Olive Oil to coat the pan with
1 tbsp. Italian Seasoning
1 tbsp. Parsley Flakes
1 tbsp. Seasoned Salt
1 tbsp. Minced Garlic
Serving Size: 4 Prep Time: 1 hour Cook Time: 10 Minutes
Directions: In a large bowl add your skinless salmon fillets. Now pour the yellow mustard into the bowl on top of the salmon, add your the light brown sugar, add the honey, and squeeze the lemon on top of the salmon. Gently toss the salmon in the marinade mix, be sure that all of the fish is coated with the marinade. Now cover the bowl with saran wrap. Place the bowl in the refrigerator for 1 hour. Now remove the salmon from your fridge. Give the salmon one more toss with the marinade, be sure to cover every inch of the salmon in the marinade. Now take the salmon out of the bowl and place it on a plate. Prepare your non-stick skillet. Coat the pan with olive oil. Turn your heat on medium. Let it get hot. Now add your salmon. As you cook each side for 4 - 5 minutes. Sprinkle the seasoned salt, minced garlic, parsley flakes, and Italian seasoning on each side of the fish.
All done! Now serve this with your favorite rice side and/or vegetable.
Check out the recipe video here https://youtu.be/C3-_5GHDDCc
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Stuffing:
1 cup of celery minced
1 cup of onion minced
1 cup of bell pepper minced
1 cup of green onions
1/2 cup of garlic minced
6 tbsp. of all-purpose flour
4 lbs of crawfish heads cleaned
2 lbs of crawfish tails peeled, deveined, and chopped
2 cups of Italian Bread Crumbs
1 Stick of Butter and 1/4 cup of margarine
1 Egg Beaten
1/2 tsp of Creole Seasoning
1 Cup of reduced crawfish stock
Stuffing Directions:
Melt the butter and margarine in a non-stick skillet, add the 6 tablespoons all-purpose flour, garlic, onions, celery, green onions, bell peppers. Now saute the vegetables in the roux until it turns a light golden brown. Stir the roux constantly. Now remove the heat from the fire. Now start on your stuffed Crawfish Bisque. In a large bowl, add your cooled roux mix, chopped crawfish tails, 1 cup of reduced crawfish stock or 1 cup of water and Italian bread crumbs.
How to make Crawfish Stock?
In a stock pot add 4 cups of water, crawfish stuffing mixed that came out of the cleaned crawfish heads, be sure to include the claws and tails that were peeled as well. Add 1 tsp of salt. Bring this to a boil on medium heat, when it starts to boil rapidly, turn the heat down to simmer and let it simmer for 30 minutes.
Bisque Gravy:
1/4 cup of all-purpose flour
1 cup of finely chopped onions
1 cup of finely chopped celery
1 cup of finely chopped green onions
1 cup of finely chopped bell peppers
1 tbsp. of minced garlic
2 cups of tomato sauce
1 tbsp. of granulated white sugar
14.5 oz can of diced tomatoes
2 tbsp. of Kitchen Bouquet
1 tbsp. of Parsley Flakes
1 tbsp. of Italian Seasoning
3 Bay Leaves
1 tsp. of Garlic Powder
2 tbsp. of Cayenne Pepper or Paprika *Yield 1/2 tsp or 1/4 tsp. It depends on how spicy you like it.*
1/2 tsp. of salt
1/2 tsp. of Creole Seasoning
Now that you've stuffed the crawfish heads, place them in the oven and bake them at 350 degrees for 30 minutes. You want them lightly toasted. When they are done, place each crawfish head in the pot individually (do not dump them all in at once).
Cook for 20-30 minutes, stirring occasionally. Caution: Be careful not to knock the stuffing out of the pot when you're stirring it.
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Serving Size: 4 Cook Time: 45 minutes
1/3 cup of Orange Marmalade
4 Boneless skinless chicken breast cut in to slits
1/2 Cup of water
1 tbsp of Extra Virgin Olive Oil
1 cup of chopped green bell pepper, Yellow bell pepper, orange bell pepper, red bell pepper, white onions, and mushrooms.
1/2 tsp. of minced garlic
1 tsp.Italian Seasoning
1 tsp. of Parsley Flakes
1/2 tsp. of Seasoned salt
2 tablespoons of corn starch
2 tablespoons of flour
Directions: In a non-stick skillet add extra virgin olive oil, let the skillet heat before adding the seasoned chicken breast. Your chicken breast should be already seasoned with the parsley, flakes, salt and pepper, and Italian seasoning. Now let each side of the chicken breast cook for 5 minutes. Remove the cooked chicken breast from the heat and drain the access Extra Virgin Olive Oil from it on a paper towel. Set the chicken on the paper towel aside, while you get started making your orange marmalade sauce. Next, in the same skillet, add the 1/2 cup of the orange marmalade sauce and the drained chicken breast. Add your corn starch and flour to the chicken breast mix. Stir it in well and cook this on simmer for 10 - 12 minutes. Now serve over rice.
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