I would like to start out by asking everyone to pray for my dear friend Belinda Nichols. She suffered a brain aneurysm Saturday night and is currently in Johnson City Medical Center ICU after surgery performed Sunday morning. She's not out of the woods till Friday as they want to be certain the vessels heal. They are looking at going back in to correct a 2nd possible aneurysm in about 3 months. She is an amazing woman that would literally give you the shirt off her back if she thought it would help you! She is the perfect example of a servent's heart and I love her dearly.
Alright, let's get started on this weeks recipes!!
Barbecue Chicken Dinner Packets
no-stick cooking spray
1/2cup Barbecue sauce
2cups thinly sliced small red potoatoes (4-6)
4 boneless skinless chicken breasts
1cup chopped green bell pepper
1/4cup chopped onion
1/4tsp ground black pepper
1/2cup shredded cheddar cheese
Preheat outdoor grill to med-high heat.(or preheat oven to 425)
Spray 4- 18x12" pieces of heavy aluminum foil with cooking spray. For each packet, spread a tsp barbecue sauce in center. Place 1/2cup potatoes in single layer over sauce. Spoon another tsp sauce over potatoes.
Top potatoes with chicken. Spoon 1tsp sauce over chicken. Top each with 1/4th pepper, onion and black pepper. Bring up short sides of each packet and double fold top. Double fold both ends to seal each packet, leaving space for steam to gather.
Place packets on grate of covered grill (or in a shallow pan in oven). Grill for 15-20 minutes (20 minutes in oven) or until chicken is no longer pink in centers (165 degrees) and potatoes are tender. Carefully open packets, sprinkle with 1/4th cheese on top. Close foil and let stand 2 minutes or until cheese melts.
369calories
readyseteat.com
Smoky Buffalo-Style Chicken or Turkey Chili Bowls
2Tbsp EVOO
2lbs ground chicken or turkey breast
2 carrots, chopped
3-4 stalks celery, finely chopped
1 onion, chopped
4 cloves garlic, chopped or grated
salt and pepper
1small can chipotle chiles in adobo sauce
1 15oz can tomato sauce
2 cups chicken stock
couple handfuls tortilla chips lightly crushed
1cup shredded pepper jack cheese
3/4cup blue cheese crumbles (optional)
palmful pickled jalapeno chile pepper rings
Heat EVOO, in soup pot over med-high heat. Add meat and cook to brown, stirring to crumble. Add carrots, celery, onion and garlic; season with salt and pepper. Cook over med heat, stirring occasionally until veggies are soft, about 10 minutes.
Place chipotles and adobo sauce in food processor or blender and puree. Spoon 2 rounded Tbsp into small bowl and combine tomato sauce to make a chipotle-infused sauce. (Scoop remaining pureed chipotle into a small, ziploc bag and freeze, next time you need chipotle, slice off a piece)
When veggies are tender, stir in chipotle-tomato sauce and chicken stock. Simmer for a few minutes to thicken and combine flavors.
Meanwhile, switch on broiler and position rack in center of oven. Arrange 4 bowls on a baking sheet and fill with buffalo chili. Top with even layer of tortilla chips, cheeses and jalapeno rings. Broil for a couple minutes to brown cheese and crisp chips.
Rachael Ray magazine
Cheesy Beef-Corn Chip Skillet
1lb ground beef
1sm onion
3/4cup water
1pkg (1 1/4oz) taco seasoning
2cups corn chips
1/4lb velveeta, cut into 1/2" cubes
2cups shredded lettuce
2 tomatoes, chopped
Brown meat with onions in large skillet; drain. Add water and seasoning mix; cook as directed on package.
Cover meat mixture with chips and velveeta; cover. Cook on low heat 5 minutes or until velveeta is melted.
Top with lettuce and tomatoes.
kraftrecipes.com
Creamsicle Cupcakes
Cupcakes
2 1/2 cups all purpose flour
2cups granulated sugar
1/2tsp baking powder, baking soda and salt
3large eggs
2Tbsp grated orange zest
2tsp vanilla extract
3/4cup vegetable oil
1cup buttermilk
Frosting
1pkg cream cheese, soft
1tsp vanilla extract
2tsp grated orange zest
1 1/2cups confectiners' sugar
orange food color (optional)
garnish: strips of orange peel (optional)
Cupcakes:
Heat oven to 350. Line 24 muffin cups with paper liners
In med bowl, whisk flour, 1cup sugar, baking powder, baking soda, salt until well blended.
In large bowl with mixer, beat eggs, orange zest and vanilla until blended. Beat in remaining 1 cup sugar. Beat in oil, then buttermilk until blended.
On low speed, beat in flour mixture. Spoon about 1/4cup batter into each muffin cup.
Bake 25-28 minutes until wooden pick inserted in center comes out clean. Remove to wire rack to cool completely.
Frosting:
Beat cream cheese, vanilla and orange zest in a med bowl with mixer on low speed to blend. Add confectioners' sugar an beat until fluffy. Beat in orange food color (if using) until light orange. Refrigerate until firm enough to spread.
Spread about 1Tbsp frosting on each cupcake. Garnish and serve.
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