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Pineapple Pork Steak Dinner

May 15, 2010 By The Recipe Mom 1 Comment

What You Need:

2 pork steaks, trimmed
2 dehydrated pineapple slices
2 yams
1 C frozen peas and pearl onions
1 C chicken broth
1 tbsp honey

How to Make It:

Cover the inside of a pressure cooker with a cooking spray.
Lay the meat into the heated cooker.
Brown the meat for 5 minutes per side.
Place the pineapple slices over the top of the meat.
Slice both yams 3/4 of the way through, into 5 or 6 slices and place in the cooker.
Dump the peas and onions over the top.
Pour in the chicken broth.
Cover and bring to high pressure, cooking for 10 minutes after the pressure is reached.
Remove and drizzle the honey over the yams before serving.

Makes 2 servings

This is a complete meal in one cooker and ready in about 20 minutes from start to finish. Brown sugar may be used in place of the honey if you wish.

Filed Under: Dinner Ideas, Kid Friendly, One Dish Meals, Pork, Pressure Cooking, Recipe Cards, Recipes Tagged With: , , , , , , , , , ,

Alfredo Red Pepper Rotini

April 1, 2010 By The Recipe Mom Leave a Comment
pepperscuttingvoard

pepperscuttingvoardWhat You Need:

8 oz. of rotini pasta
2 small red sweet peppers cut into pieces
1 C yellow summer squash, sliced
2 C of fresh asparagus, cut into pieces
1 (10 oz.) container of prepared Alfredo sauce
1/4 t dried thyme
1/4 t crush red pepper
1/8 t pepper

How to Make It:

Cook the pasta as directed on the package.
3 minutes before the pasta is done stir in the red pepper, the squash and asparagus.
Cook for 3 minutes or until the vegetables are fork tender then drain well.
Place the Alfredo sauce into a saucepan.
Stir in the thyme and crushed red pepper.
Place the pan over medium heat and heat the sauce for 5 minutes or until bubbly.
Add the vegetable mixture and stir until blended in well.
Season the rotini with the pepper before serving.

Makes 4 servings

Mix up your vegetables in this delicious side dish. Use broccoli and cauliflower or carrots and peas instead of the squash and asparagus. You may also substitute yellow sweet peppers for the red if you wish. This will only give it a different color as both peppers have the same flavoring.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 8 minutes (not including the pasta)
Total Time: approximately 28 minutes + pasta cooking time

Nutritional Information: (approximate values per serving)
Calories 421; Fat 12f; Saturated Fat 6g; Carbohydrates 66g; Fiber 2g;
Protein 15g; Cholesterol 31 mg; Sodium 622 mg

Filed Under: Dinner Ideas, Lunch Ideas, Recipe Cards, Recipes, Side Dishes Tagged With: , , , , , , , , , , ,

Pasta Pea Soup with Chicken

March 23, 2010 By The Recipe Mom Leave a Comment
souppot

souppotWhat You Need:

2 (14 oz.) cans chicken broth
1 t dried Italian seasoning
1/3 t bottled minced garlic
12 oz. boneless skinless chicken breasts, cubed
3/4 C small shell macaroni
3/4 C frozen peas
1/4 C green onions, chopped fine

How to Make It:

Place the broth into a saucepan and stir in the Italian seasoning and garlic.
Bring the broth to a rapid boil.
When boiling stir in the chicken and the macaroni.
Bring back to a rapid boil.
Reduce the heat to medium low and cook for 8 minutes until the pasta is tender.
Add the peas and green onions.
Cook the soup for 2 minutes longer or until the peas are tender.

Makes 4 servings

The green onions are optional in this soup. This soup makes a great main course meal when served with a salad and garlic bread.

Preparation Time: approximately 15 minutes
Cooking time: approximately 10 minutes
Total Time: approximately 25 minutes

Nutritional Information: (approximate values per serving)
Calories 211; Fat 2g; Saturated Fat 0g; Carbohydrates 21g; Fiber 2g; Protein 27g; Cholesterol 49 mg; Sodium 546 mg

Filed Under: Brunch Ideas, Chicken, Dinner Ideas, Lunch Ideas, Recipe Cards, Recipes, Soups and Salads Tagged With: , , , , , , , , , ,

Ravioli and Pea Side Dish

March 19, 2010 By The Recipe Mom 1 Comment

What You Need:

1 (9 oz.) pkg. cheese ravioli
1 C of frozen peas
2 T flour
1/8 t pepper
1 C half and half
1 (14.5 oz.) can diced tomatoes
2 T Parmesan cheese, grated

How to Make It:

Prepare the ravioli according the directions on the package.
Stir in the peas and cook 1 additional minute.
Drain the ravioli and peas well and set aside to keep warm
Stir the flour and pepper together in a saucepan.
Stir in the half and half then place the pan over medium heat.
Cook 4 minutes, stirring constantly until bubbly and starting to thicken.
Stir and cook for 1 more minute.
Fold in the tomatoes along with their juice.
Stir the sauce into the ravioli and peas until well blended.
Sprinkle with the Parmesan just before serving.

Makes 4 servings

After stirring in the tomatoes taste test your sauce. Canned tomatoes can be rather salty sometimes but if you feel you need to add more salt you may. You may substitute milk for the half and half also. Meat filled ravioli will turn this side dish into a main course.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 5 minutes (not including the ravioli)
Total Time: approximately 20 minutes (not including the ravioli)

Nutritional Information: (approximate values per serving)
Calories 410; Fat 13g; Saturated Fat 7g; Carbohydrates 57g; Fiber 4g;
Protein 18g; Cholesterol 54 mg; Sodium 988 mg

Filed Under: Dinner Ideas, Kid Friendly, Lunch Ideas, Recipe Cards, Recipes, Side Dishes Tagged With: , , , , , , , , ,

Biscuit Topped Chicken Dinner

March 16, 2010 By The Recipe Mom Leave a Comment
chixbisctpie

chixbisctpieWhat You Need:

3/4 C of milk
4 t flour
1/4 t pepper
1 (10.75 oz.) can condensed minestrone soup
2 C cooked chicken, cubed
1 (3 oz.) pkg. cream cheese, cubed
1 (5 ct.) pkg. refrigerated country style biscuits

How to Make It:

Set the oven temperature to 375 and preheat.
Place the milk, flour and pepper into a jar with a screw down lid.
Screw the lid down tightly and shake until well blended.
Pour the mixture into a saucepan.
Whisk in the soup and place the pan over medium heat.
Cook stirring continuously until it bubbles and gets thick.
Fold in the chicken well.
Stir in the cream cheese and stirring continuously cook until the cheese melts.
Spoon the mixture into four 10 ounce baking dishes that have not been greased.
Cut each biscuit into 5 pieces and place the 5 pieces onto of each chicken dish.
Bake the chicken for 15 minutes or until the biscuits are golden brown.

Makes 4 servings

If you have left over turkey try it instead of the chicken in this tasty dinner. Add your favorite vegetable such as peas, corn or carrots to this dish for something a little different. Serve with a side salad for a quick dinner time treat.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 15 minutes
Total Time: approximately 30 minutes

Nutritional Information: (approximate values per serving)
Calories 415; Fat 20g; Saturated Fat 8g; Carbohydrates 31g; Fiber 3g;
Protein 28g; Cholesterol 92 mg; Sodium 1,139 mg

Filed Under: Chicken, Dinner Ideas, Kid Friendly, Lunch Ideas, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , ,

Hash Browns Veggies with Cheese

March 14, 2010 By The Recipe Mom Leave a Comment

What You Need:

2 T of canola oil
3 CV frozen hash browns with onions and peppers
2 C pasta sauce with mushrooms
1 C frozen peas and carrots
1 C frozen corn
1/2 C mozzarella cheese, shredded

How to Make It:

Place the oil into the skillet and stir in the hash browns.
Place the skillet over medium heat.
Stirring often, cook 8 minutes or until almost tender.
Stir the pasta sauce into the hash browns.
Fold in the peas and carrots and the corn.
Cover and cook for 7 minutes or until the vegetables are cooked.
Sprinkle the cheese over the top.
Recover and let stand 1 minute or until the cheese begins to melt.

Makes 4 servings

If you like a little zing use 1 C of tomato sauce and 1 C of salsa in place f the pizza sauce. If mushrooms aren’t at the top of your list plain pizza sauce may be substituted.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 15 minutes
Standing time: approximately 1 minute
Total Time: approximately 31 minutes

Nutritional Information: (approximate values per serving)
Calories 598; Fat 25g; Saturated Fat 14g; Carbohydrates 66g; Fiber 3g;
Protein 28g; Cholesterol 86 mg; Sodium 596 mg

Filed Under: Recipe Cards, Recipes, Side Dishes, Snacks, Soups and Salads Tagged With: , , , , , , , , , , , ,

Indian Curry Rice and Vegetables

January 26, 2010 By The Recipe Mom 1 Comment
curry

curryWhat You Need:

4 garlic cloves, chopped
1 small onion, halved and sliced
2 jalapeno pepper, stemmed, seeded and chopped
2 C of instant brown rice
2 C + 2 T of vegetable broth
1 t ground cumin
1 t ground turmeric
3 carrots, sliced into coins
2 parsnips, sliced into coins
1 zucchini, halved and cut into 1/2 in. slices
3 C of frozen peas

How to Make It:

Allow the oven to preheat to 450 degrees.
Scatter the garlic over the bottom of a lightly greased cast iron Dutch oven pan.
Stir the onions and jalapenos in with the garlic and spread out into an even layer.
Spread the rice over the top of the vegetables in a smooth layer.
Pour the broth in a mixing bowl and add the cumin and turmeric stirring to blend in well.
Pour 3/4 of the broth mixture over the rice and vegetables, stir to coat well and smooth out in an even layer.
Layer the carrots, then the parsnips and then the zucchini over the top of the coated rice.
Scatter the peas completely over the top of the other vegetables.
Pour the remaining seasoned broth into the pan.
Cover he pan tightly with the lid.
Bake 45 minutes or until the rice and the vegetables are tender.

Makes 4 servings

Mix and match your favorite vegetables into this delicious side dish. White rice may be used in place of the brown rice if you prefer.

Preparation Time: approximately 25 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour 10 minutes

Nutritional Information: (approximate values per serving)
Calories 567; Fat 1g; Carbohydrates 105g; Cholesterol 0 mg; Sodium 314 mg; Protein 21g; Fiber 20g

Filed Under: Dutch Oven, Recipe Cards, Recipes, Side Dishes Tagged With: , , , , , , , , , , , ,

Hash Brown Chicken and Vegetables

January 15, 2010 By The Recipe Mom Leave a Comment
chixpeascarrots

chixpeascarrotsWhat You Need:

1 (16 oz.) bag of frozen hash browns
2 lbs. chicken breasts
1/2 t of salt
1/4 t of pepper
1 (12 oz.) bag of frozen peas and carrots
1 (6 oz.) can of sliced mushrooms, drained well

How to Make It:

Set the oven temperature to 450 degrees and allow the oven to preheat.
Spray a cast iron Dutch oven well with a non stick cooking spray.
Scatter the frozen hash browns over the bottom of the pan.
Sprinkle the chicken breasts with the salt and pepper.
Place the chicken over the top of the hash browns.
Spread the frozen peas and carrots over the top of the chicken.
Scatter the mushrooms over the top of the vegetables.
Cover and bake 40 minutes or until the chicken is no longer pink.

Makes 4 servings

Add a few halved garlic cloves underneath and around the chicken before adding the peas and carrots to give this dish a distinctive flavor. Rub the chicken pieces with Italian dressing instead of sprinkling with the salt and pepper to give this dish an Italian flair.

Preparation Time: approximately 10 minutes
Baking Time: approximately 40 minutes
Total Time: approximately 50 minutes

Nutritional Information: (approximate values per serving)
Calories 440; Fat 4g; Carbohydrates 47g; Cholesterol 75 mg; Sodium 33 mg; Protein 41g; Fiber 15g

Filed Under: Chicken, Dinner Ideas, Dutch Oven, Lunch Ideas, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , , ,

Mixed Floret Vegetable Salad

November 20, 2009 By The Recipe Mom Leave a Comment
broccoli

broccoliWhat You Need:

4 C of broccoli florets
2 C cauliflower florets
6 carrots, cleaned and cut into slices
2 C of frozen peas, thawed
3 celery ribs, cut into slices
1/2 C onion, chopped fine
1/2 C of red seedless grapes
1/2 C of green seedless grapes
1 C of mayonnaise
1/2 C of milk
2 T cider vinegar
1 T of sugar
1/2 C of sunflower seeds

How to Make It:

In a large salad bowl put the broccoli, cauliflower, carrots, peas, celery, and onion and toss together.
Add the grapes and stir gently to combine.
Whisk together in a separate bowl the mayonnaise, milk and vinegar.
Whisk in the sugar until completely dissolved.
Pour the dressing over the salad and gently stirred to coat.
Sprinkle the top with the sunflower seeds.
Put in refrigerator and chill at least 60 minutes before serving.

Makes 12 servings

Preparation Time: approximately 20 minutes
Chill Time: approximately 1 hour
Total Time: approximately 1 hour 20 minutes

This is a refreshing mixture of fruits and vegetables with a crunchy twist. Instead of the sunflower seeds you may add any type of nuts. Make the salad your own by mixing and matching different fruits and vegetables.

Filed Under: Christmas, Recipe Cards, Soups and Salads Tagged With: , , , , , , , , , , ,

Mixed Herb Vegetable Casserole

October 30, 2009 By The Recipe Mom Leave a Comment
mixed-veggies

mixed-veggiesWhat You Need:

2 C of water
1 C frozen corn
1/2 C frozen peas
1/2 C red bell pepper, chopped
1/4 C frozen pearl onions
1 t of mixed herbs

How to Make It:

Place the trivet into the cooker then add the water.
Spray a casserole dish with a non stick cooking spray.
Layer the corn, peas, bell pepper and onion into the casserole dish.
Evenly sprinkle the herbs over the vegetables and stir to combine.
Tightly cover and place on the trivet.
Bring the pressure to high and cook the casserole for 5 minutes.
Quickly reduce the pressure by running under cold water.

This dish is great tasting and pretty to place on your table. Use this as a complimenting side dish for any meal. You may substitute frozen vegetables for the fresh is you prefer.

Makes 4 servings

Filed Under: Pressure Cooking, Recipe Cards, Recipes, Side Dishes Tagged With: , , , , , , , , , ,
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