Oven baked Indian Chicken with Vegetable medley and black beans.

Oven baked Indian Chicken with Vegetable medley 

and black beans.



For the rub I blended equal parts:



Coriander, Cumin, Garlic, Turmeric, Ginger, Onion, 

Chili Powder, Black Pepper, Cloves, Paprika, 

Cinnamon and Nutmeg.


I used Chicken tenderloins (as they were cheap and 

on sale)


I put the chicken in a bag and sprinkled two 

teaspoons of rub and massaged the chicken 

(through  the  bag) I let this sit in the fridge for 

about two hours.

I baked the chicken at 375 for about 35 minutes 

(vary time depending on the thickness of the 

tenderloins)  

uncovered. While the chicken was cooking I sliced 

zucchini, squash and sautéed them in a teaspoon of 

avocado oil. 

The last 5 minutes I threw in about three handfuls of 

fresh spinach and tossed well so it wilted. 


The black beans were from a can wink emoticon Per serving it 

came in around 400 cals


Thanks  to Caroline Gandy for the recipe and photo

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Easy Pasta Dinner recipe

 ½ cup · uncooked  macaroni of your choice
1 ½ pound · ground beef
1 teaspoon · garlic powder
1 · (8 ounce) can tomato sauce
1 cup · stewed, diced tomatoes
1 · (15 ounce) can whole kernel corn, drained
1 · salt & pepper to taste · chopped, onion throw it all together in a pot and cook it on medium (or medium high) until the pasta is tender

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Homemade Lima Bean Soup recipe

Homemade Lima Bean Soup
Recipe By Wendy Lipski
(Tonights Dinner)

3 Cups dried lima beans
Ham bones(or ham hocks)
Shredded ham from bones(or hocks)
1 or 2 chopped garlic cloves(I used 2)
1/2 chopped yellow onion
salt and pepper to taste* I used more pepper than salt(not much into salt)
1TSP seasoning salt
2 stalks chopped celery stalks
about a 1 TSP parsley flakes
2 cans mixed vegi's(or 1 frozen bag mixed vegi's)

* this was a 2 day cooking process(I used dutch oven then crock pot)-which I have to admit turned out Awesome

In large pot add bones(or hocks) add water to cover, boil until meat falls off,take out and debone meat off, add beans and boil until soft-watching the level of broth-add water when needed(or add to crock and cook on high 8 hours-check broth level)
Once beans are soft, add garlic,onion,salt n pepper,seasoning salt and celery-boil until onions are soft, then add vegi's, cook on medium for about an hour..Serve
If using crockpot, once beans are soft, add everything except vegi's,cook 4 hours on high, add vegi's for about an hour or 2 on low...Serve

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Ranch, Taco & Onion Seasoning mix

Make your own Ranch, Dry Onion Soup Mix and Taco Seasoning and store in small mason jars....This is soooo much HEALTHIER than those you buy at the store!! They contain a TON of stuff that is not good for you!!

TACO SEASONING

1/2 cup chili powder
1/4 cup onion powder
1/8 cup ground cumin
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon sea salt
Put ingredients into a jar and shake.

DRY ONION SOUP MIX

2/3 cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sugar
1/2 teaspoon ground pepper
Mix all ingredients in a jar, then give the jar a good shake. I’d recommend shaking the jar to mix the ingredients well before each use.
Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix. Store this in a dry, cool place.

RANCH

5 tablespoons dried minced onions
7 teaspoons parsley flakes
4 teaspoons salt
1 teaspoon garlic powder
Mix together and store in an air tight container.
For dressing: Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream.
For dip: Mix 2 tablespoons dry mix with 2 cups sour cream.
Mix up a few hours before serving, so the flavors all blend.
*Can also substitute Greek Yogurt in the Ranch!

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Copycat Cracker Barrel chicken and dumplings

Ingredients:

2 cups Flour

½ teaspoons Baking Powder

1 pinch Salt

2 Tablespoons Butter

1 Cup buttermilk, A Bit Less Than A Full Cup (you can  

use regular milk if needed)

2 quarts Chicken Broth

3 cups Cooked Chicken

Preparation Instructions:

In a bowl, combine the flour, baking powder and 

salt. 

Cut the butter into the dry ingredients with a fork or 

pastry blender. Stir in the milk, mixing with a fork 

until the dough forms a ball.

Heavily flour a work surface. You’ll need a rolling pin 

and something to cut the dumplings with. I like to 

use a pizza cutter. I also like to use a small spatula 

to lift the dumplings off the cutting surface.

Roll the dough out thin with a heavily floured rolling 

pin. Dip your cutter in flour and cut the dumplings in 

squares about 2″x2″. It’s okay for them not to be 

exact. Just eye ball it. Some will be bigger, some 

smaller, some shaped funny.

Use the floured spatula to put them on a heavily 

floured plate. Just keep flouring between the layers 

of dumplings.

To cook them, bring the broth to a boil. Drop the 

dumplings in one at a time, stirring while you add 

them. The extra flour on them will help thicken the 

broth. Cook them for about 15-20 minutes or until 

they not doughy tasting. Add the cooked chicken to 

the pot and you’re done!(

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Red Pepper Hummus

Makes 2 cups
Hands-on Time: 15 minutes
Total Time: 25 minutes (plus soaking time)

INGREDIENTS:

• 1 cup dry chickpeas (aka garbanzo beans),* picked over to remove any stones
• 2 red bell peppers, quartered, stemmed, seeded and ribs removed
• Juice of 1 lemon (about 3 tbsp)
• 1/4 cup tahini paste 1 clove garlic, whole or roughly chopped
• 2 tbsp extra-virgin olive oil, plus additional for drizzling, optional
• 1/2 tsp coarse sea salt

INSTRUCTIONS:

1. To a large saucepan, add chickpeas and cover with water. Let soak for 8 to 24 hours, or until they almost double in size. (QUICK-SOAKING TRICK: Instead of soaking overnight, bring chickpeas to a boil in a pot of water; boil for 1 minute. Remove from heat and set aside to soak in hot water, covered, for 1 hour.)
2. After chickpeas have soaked, drain and cover again with water. Bring to a boil on medium-high. Boil for 1 minute, then reduce heat and simmer, partially covered, until chickpeas are tender, 2 hours.
3. Meanwhile, position oven rack 5 inches below heating element and preheat broiler to high. On a foil-lined baking sheet, place pepper quarters, skin side up, and broil until skins of peppers are blistered and charred, 10 to 12 minutes. Remove peppers from oven and place in a resealable plastic bag; set aside to steam for 10 minutes. Remove peppers from bag and gently peel off and discard the blackened skin. Finely chop one of the pepper quarters and set aside for garnish. Coarsely chop remaining peppers and set aside.
4. In a food processor, process lemon juice and tahini for 1 minute, scraping down sides of bowl halfway through. Process for the full minute to ensure mixture is creamy and smooth. Add garlic, 2 tbsp oil and salt; process for another minute or until no lumps remain and mixture is very smooth.
5. Drain chickpeas. To food processor, add chickpeas and blend for 1 minute, scraping down sides of bowl after 30 seconds. Add coarsely chopped peppers and process until smooth. Continue processing, scraping down bowl as necessary, until mixture is well blended and smooth. Add 1 to 2 tbsp water and blend until mixture is creamy. Top hummus with reserved finely chopped red pepper and drizzle with additional oil (if using). Serve immediately or refrigerate in a covered container for up to 5 days. If hummus thickens, stir in 1 tbsp water before serving.

*TIME-SAVER: If you don't have time to soak the beans, you can use 1 15-oz BPA-free can of chickpeas, drained and rinsed.

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Bacon-Wrapped Asparagus with Feta

Ingredients

Asparagus bunch
Extra-virgin olive oil
Kosher salt fresh ground black pepper to taste
Bacon
Feta cheese

Directions

Cut the woody ends off the asparagus spears. Drizzle with extra-virgin olive oil and sprinkle with kosher salt and black pepper.

Wrap a bundle of 2-3 asparagus spears in a slice of bacon. Place on a jelly roll pan or cake pan that has been covered with aluminum foil for easy clean-up.

Note: Make sure you use a tray or sheet with an edge to catch the bacon grease.

Roast the asparagus for 10-15 minutes at 450 degrees or until bacon starts to crisp. (Thick-cut bacon doesn't work as well as thinly sliced bacon.) Remove from the oven and sprinkle with feta cheese.

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