Fried Cabbage Recipe

Ingredients:
1 lb bacon, finely chopped
1 medium onion, chopped
2 lbs cabbage, finely diced
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper

Directions:
1.Fry bacon until crisp and well browned.
2. Drain and set aside.
3. Add chopped onion to the bacon grease and stir until translucent.
4. Add cabbage, pepper flakes, salt and pepper, stirring until all cabbage is coated.
5. Add the crumbled bacon bits and cover.
6. Cook over low heat until cabbage is tender.

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Creamy white chicken alfredo lasagna one of my favs

Ingredients

2 cups shredded cooked chicken breasts
1 can (14 oz.) artichoke hearts, drained, chopped
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup chopped drained oil-packed sun-dried tomatoes
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup milk
1/2 tsp. garlic powder
1/4 cup tightly packed fresh basil, chopped, divided
12 lasagna noodles, cooked

Directions
HEAT oven to 350°F.
COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture.
SPREAD half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover.
BAKE 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.

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Baked Chicken Chimichangas

Ingredients:

8oz pkg. cream cheese
8oz. Pepperjack cheese, shredded
1 1/2 Tbsp. taco seasoning
1 lb. cooked chicken, shredded
8 flour tortillas
cooking spray
shredded cheddar cheese
green onions, for garnish
sour cream
salsa


Stir together cream cheese, Pepperjack cheese and taco seasoning.
Fold in chicken.
Divide among flour tortillas.
Tuck in sides, and roll up each tortilla.
Lay seam side down in a sprayed 9x13" baking dish.
Spray tops of tortillas with cooking spray.
Bake at 350 for 15 minutes.
Turn chimi's over, and bake an additional 15 minutes.
Serve with cheddar cheese, green onions, sour cream, and salsa.

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Pasta, Tomatoes, Veggie Broth, Olive Oil, and Seasonings

Blow your MIND" Tomato Basil Pasta! - No Straining, just Stirring

Pasta, Tomatoes, Veggie Broth, Olive Oil, and Seasonings (details below)

Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta

Ingredients

12 ounces pasta (I used Linguine)
1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish

Directions

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.

Click SHARE, so it will store on your personal page.

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Impossible Pumpkin Pie Cupcakes

Ingredients

1 15 oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda


Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.

Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve.

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Tarragon Chicken

Ingredients

• 
  Preparation4 (6-ounce) skinless, boneless chicken breast halves$
• 1/4 teaspoon salt $
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon grated lemon rind
• 2 tablespoons fresh lemon juice
• 1 garlic clove, minced
• 2 teaspoons minced fresh tarragon
• 1/8 teaspoon salt $

1. 1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with 1/4 teaspoon salt.
2. 2. Combine olive oil and remaining 5 ingredients in a small bowl, stirring well with a whisk. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil mixture to pan, spreading evenly over bottom of pan with a wide spatula. Add chicken; cook 2 minutes. Drizzle chicken with 2 teaspoons oil mixture. Turn chicken over; cook 2 minutes. Drizzle remaining oil mixture over chicken; reduce heat to low. Cover and cook 2 minutes or until done. Transfer chicken to a serving platter. Pour pan drippings over chicken; serve immediately.

Cooking Light Fresh Food Fast, Oxmoor House 
2009

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Garlic, chilli and broccoli stir-fry

Ingredients

• 1 tbsp olive oil
• 85g/3oz broccoli, cut into florets
• 1 garlic clove, chopped
• ½ red chilli, finely chopped
• 2 tbsp soy sauce
• 1 tsp sesame oil
• ½ lime, juice only
• salt and freshly ground black pepper

Preparation method

1. Heat the olive oil in a wok, add the broccoli and fry for 2-3 minutes, or until starting to soften, then add the garlic and chilli and fry for 1-2 minutes.
2. Add the soy sauce, sesame oil, lime juice, salt and freshly ground black pepper and fry for 1-2 minutes, or until the broccoli is tender.
3. To serve, spoon the stir-fry into a bowl and serve as a side dish

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