D's favorite meals/snacks lately:
Nutty Broccoli Slaw - My d eats this by the plateful and will finish off an entire recipe in 2 days as snacks and side dishes.
2 -12 oz. packages broccoli slaw
1 cup sunflower seeds
1 cup sliced honey roasted almonds
2 packages chicken flavor ramen noodles - crunched up
1 bunch green onions (we sometimes leave these out)
2/3 C canola oil
1/3 C red wine vinegar
1/3 C sugar
1 seasoning packet from the ramen noodles
Combine all ingredients in a large bowl - prepare dressing and pour over - mix well and let sit for a while to let ramen noodles soften up a bit when they absorb the dressing.
Risotto Rice Chicken Alfredo
Prepare risotto rice per package directions (sauté onions in butter and olive oil, add 1 c risotto and add 3 c chicken broth one cup at a time until absorbed)
Put rice into buttered glass baking dish
Cover with ½ jar ragu Alfredo sauce (or what ever kind you like)
Put boneless skinless chicken breast on top (or chicken thighs)
Cover with remaining Alfredo sauce
Bake at 350 for 45 min to 1 hour until nice and bubbly and the chicken is done.
Take one or two packets of Lipton “savory garlic and herbs” instant soup
Mix it with 1/2 C olive oil and 1/2 C water (this can be adjusted depending on how much chicken you are cooking - just use equal parts oil and water - with 2 packets I am usually cooking a large family size package of chicken thighs) Microwave mixture for 30 seconds and stir
Pour over chicken thighs in glass baking dish (I usually oil the baking dish first)- just enough to coat each piece of chicken well with a little extra around the meat - but not to swim in (you want the skin to get crispy)
Bake until chicken is done and skin is crispy - its delicious.
I got this crab casserole off the Internet - and D loves it
2 cups heavy cream
1 1/2 cups mayonnaise
2 tablespoons chopped onion
2 tablespoons chopped fresh parsley
1/2 cup dry sherry
1 (6 ounce) package herb-seasoned dry bread stuffing mix (Stove top)
1 pound cooked crab meat
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Preheat oven to 300 degrees F (150 degrees C). Lightly grease an 11x7 inch baking dish.
In a bowl, combine the chopped eggs, heavy cream, mayonnaise, onion, parsley, stuffing and sherry. Stir in the crab meat.
Pour the mixture into prepared baking dish and sprinkle the bread crumbs on top. Bake in preheated oven for 45 minutes or until bubbly and slightly browned on top.
Servings Per Recipe: 8
Amount Per Serving
Total Fat: 58.1g
Total Carbs: 20.3g
Dietary Fiber: 0.7g