Adapted from Simple & Delicious (Aug./Sept. 2010), page 51.
Prep./Total Time: 10 min.
Yield: 4-5 servings
2 (8.8 oz) pkgs. ready-to-serve long grain rice
1 1/2 - 2 cups fresh or frozen snow peas, thawed
2 green onions, sliced
1 tsp. canola oil
1 lb. cooked medium shrimp, peeled and deveined
1 (8 oz) can pineapple tidbits, drained
1 (11 oz) can mandarin oranges, drained
1/3 cup sesame ginger salad dressing
3 Tbs. slivered almonds, toasted
Microwave rice according to package directions. Meanwhile, in a large skillet or wok, stir-fry snow peas and onions in oil for 1 minute. Add the shrimp, pineapple, oranges, and salad dressing; cook until heated through and vegetables are crisp-tender.
Notes:
- I debate whether I'd include the pineapple next time or not. If I do, I think I'll use even less than I did this time--it just seemed to make it a little too sweet.
- Be careful not to overcook your shrimp or it will be rubbery.
Showing posts with label peas. Show all posts
Showing posts with label peas. Show all posts
Tuesday, January 4, 2011
Thursday, November 13, 2008
Chicken Pot Pie
From Mom Larsen (adapted from Laverne Hales).
3 cups cooked cubed chicken
1 ½ cups diced cooked carrots
1 ½-2 cups diced cooked potatoes
1 ½ cups frozen peas, thawed
½ cup chopped celery
6 Tbs. margarine or butter
1/3 cup flour
7 tsp. chicken bouillon or 7 chicken bouillon cubes
1/8-1/4 tsp. pepper
5 ½ cups milk (divided)
3 cups biscuit baking mix (like Bisquik)
Cook celery in margarine until tender. Stir in flour, bouillon, and pepper. Remove from heat and add 4 ½ cups milk. Cook and stir until thickened and bubbly.
Stir in chicken, carrots, potatoes, and peas. Remove from heat.
Combine biscuit mix and remaining 1 cup milk. Mix well. Turn 2/3 dough into well-greased 9x13” baking dish. Sprinkle with flour. With floured hands, pat dough evenly over bottom and up sides of dish.
Pour chicken mixture into prepared dish.
Knead remaining dough. Roll to 1/8 thickness. Cut into eight 3-inch rounds and arrange on casserole.
Bake at 350˚F for 25-30 minutes or until crust is golden.
Notes:
- Always check the size of your bouillon cubes to make sure you're using the right amount. I have cubes that are at least twice the size of the ones my mom uses, so I have to be really careful about measuring by the number of cubes. In this recipe, you'll want to make sure you've got the equivalent of 7 tsp.
1 ½ cups diced cooked carrots
1 ½-2 cups diced cooked potatoes
1 ½ cups frozen peas, thawed
½ cup chopped celery
6 Tbs. margarine or butter
1/3 cup flour
7 tsp. chicken bouillon or 7 chicken bouillon cubes
1/8-1/4 tsp. pepper
5 ½ cups milk (divided)
3 cups biscuit baking mix (like Bisquik)
Cook celery in margarine until tender. Stir in flour, bouillon, and pepper. Remove from heat and add 4 ½ cups milk. Cook and stir until thickened and bubbly.
Stir in chicken, carrots, potatoes, and peas. Remove from heat.
Combine biscuit mix and remaining 1 cup milk. Mix well. Turn 2/3 dough into well-greased 9x13” baking dish. Sprinkle with flour. With floured hands, pat dough evenly over bottom and up sides of dish.
Pour chicken mixture into prepared dish.
Knead remaining dough. Roll to 1/8 thickness. Cut into eight 3-inch rounds and arrange on casserole.
Bake at 350˚F for 25-30 minutes or until crust is golden.
Notes:
- Always check the size of your bouillon cubes to make sure you're using the right amount. I have cubes that are at least twice the size of the ones my mom uses, so I have to be really careful about measuring by the number of cubes. In this recipe, you'll want to make sure you've got the equivalent of 7 tsp.
Cheesy Chicken Casserole
From Mom Larsen.
Serves 6.
2/3 cup Miracle Whip or mayonnaise
1 1/2 cups grated cheddar cheese (reserve ½ cup)
1 1/2 cups chopped cooked chicken
1 1/2 cup (4 oz.) rotini pasta (cook and drain)
2 cups mixed frozen vegetables
1/4 cup milk
1/2 tsp. dried basil
Salt and pepper to taste
Mix all ingredients except 1/2 cup reserved cheese. Spoon into a 1 1/2 quart casserole dish. Sprinkle with reserved cheese. Bake at 350˚F for 30 minutes or until thoroughly heated.
Notes:
- This is one of those recipes that I kind of just estimate. Do you like more chicken? Add some more. Do you have extra vegetables that you really don't want to stick back in the freezer? Use them all! Want to finish up the ends of a couple different bags of pasta? No problem! Just make sure you've got enough sauce. Oh, and I always like a little extra cheese.
- To make meatless, omit chicken and increase the amount vegetables.
Serves 6.
1 1/2 cups grated cheddar cheese (reserve ½ cup)
1 1/2 cups chopped cooked chicken
1 1/2 cup (4 oz.) rotini pasta (cook and drain)
2 cups mixed frozen vegetables
1/4 cup milk
1/2 tsp. dried basil
Salt and pepper to taste
Mix all ingredients except 1/2 cup reserved cheese. Spoon into a 1 1/2 quart casserole dish. Sprinkle with reserved cheese. Bake at 350˚F for 30 minutes or until thoroughly heated.
Notes:
- This is one of those recipes that I kind of just estimate. Do you like more chicken? Add some more. Do you have extra vegetables that you really don't want to stick back in the freezer? Use them all! Want to finish up the ends of a couple different bags of pasta? No problem! Just make sure you've got enough sauce. Oh, and I always like a little extra cheese.
- To make meatless, omit chicken and increase the amount vegetables.
Double Cheese Pasta Primavera
From Kraft Foods.
Prep: 10 min. + optional marinating / Cook: 20 min.
Serves 4.
1 pkg. (12 oz.) Shells and Cheese dinner
4 Tbs. Italian dressing, divided
1 cup broccoli florets
1 cup chopped red or green bell pepper (about 1 medium)
1 cup frozen baby peas
1 chicken breast, diced or sliced
¼ tsp dried basil
2 Tbs. grated Parmesan cheese
Marinate chicken in 2 Tbs. Italian dressing for 30 min (optional).
Cook over high heat until no longer pink. Prepare Shells and Cheese as directed on package.
Meanwhile, heat 2 Tbs. Italian dressing in a large skillet on medium heat with chicken. Add broccoli and peppers; cook and stir 5 min. or until crisp-tender. Stir in peas; cook until heated through.
Add Shells and Cheese and basil. Mix.
Top with Parmesan cheese.
Prep: 10 min. + optional marinating / Cook: 20 min.
Serves 4.
4 Tbs. Italian dressing, divided
1 cup broccoli florets
1 cup chopped red or green bell pepper (about 1 medium)
1 cup frozen baby peas
1 chicken breast, diced or sliced
¼ tsp dried basil
2 Tbs. grated Parmesan cheese
Marinate chicken in 2 Tbs. Italian dressing for 30 min (optional).
Cook over high heat until no longer pink. Prepare Shells and Cheese as directed on package.
Meanwhile, heat 2 Tbs. Italian dressing in a large skillet on medium heat with chicken. Add broccoli and peppers; cook and stir 5 min. or until crisp-tender. Stir in peas; cook until heated through.
Add Shells and Cheese and basil. Mix.
Top with Parmesan cheese.
Notes:
- If you don't have time to marinate the chicken, it's okay to cook it up in the dressing instead.
- If you have fresh basil on hand, use 1 Tbs. instead of dried.
- Meatless Version: Omit chicken. This recipe didn't originally call for it anyway!
- If you don't have time to marinate the chicken, it's okay to cook it up in the dressing instead.
- If you have fresh basil on hand, use 1 Tbs. instead of dried.
- Meatless Version: Omit chicken. This recipe didn't originally call for it anyway!
Flavorful Beef Stirfry
From Quick Cooking (Jan./Feb. 2000), page 19.
Prep: 15-20 min / Cook: 10 min
Yield: 4 servings (or more)
2 tablespoons cornstarch
2 teaspoons sugar
6 tablespoons soy sauce
¼ cup white wine, apple juice, or water
1 pound boneless beef round steak, cut into thin strips
3 cups broccoli florets
2 medium carrots, thinly sliced
1 package (6 ounces) frozen pea pods, thawed
2 tablespoons chopped onion
2 tablespoons canola oil, divided
1 can (8 ounces) sliced water chestnuts, drained
Hot cooked rice
In a bowl, combine cornstarch, sugar, soy sauce and wine, apple juice, or water until smooth. Add beef and toss to coat; set aside.
In a large skillet, stir-fry broccoli, carrots, pea pods, and onion in 1 tablespoon oil for 1 minute. Stir in water chestnuts. Cover and simmer for 4 minutes; remove and keep warm.
In the same skillet, stir-fry beef in remaining oil until meat reaches desired doneness. Return vegetables to pan; toss. Serve over rice.
Notes:
- Meatless Version: Omit the beef or replace it. Substitution ideas: firm tofu, mushrooms, bamboo shoots, additional vegetables (carrots, broccoli, pea pods, water chestnuts). After removing vegetables from pan, add sauce and cook, stirring, until bubbly. Complete recipe as directed.
- Make it Healthier: Use low-sodium soy sauce, use water instead of wine or juice, increase vegetables, reduce meat, cut oil by half, and serve over brown rice.
Prep: 15-20 min / Cook: 10 min
Yield: 4 servings (or more)
2 tablespoons cornstarch
2 teaspoons sugar
6 tablespoons soy sauce
¼ cup white wine, apple juice, or water
1 pound boneless beef round steak, cut into thin strips
3 cups broccoli florets
2 medium carrots, thinly sliced
1 package (6 ounces) frozen pea pods, thawed
2 tablespoons chopped onion
2 tablespoons canola oil, divided
1 can (8 ounces) sliced water chestnuts, drained
Hot cooked rice
In a bowl, combine cornstarch, sugar, soy sauce and wine, apple juice, or water until smooth. Add beef and toss to coat; set aside.
In a large skillet, stir-fry broccoli, carrots, pea pods, and onion in 1 tablespoon oil for 1 minute. Stir in water chestnuts. Cover and simmer for 4 minutes; remove and keep warm.
In the same skillet, stir-fry beef in remaining oil until meat reaches desired doneness. Return vegetables to pan; toss. Serve over rice.
Notes:
- Meatless Version: Omit the beef or replace it. Substitution ideas: firm tofu, mushrooms, bamboo shoots, additional vegetables (carrots, broccoli, pea pods, water chestnuts). After removing vegetables from pan, add sauce and cook, stirring, until bubbly. Complete recipe as directed.
- Make it Healthier: Use low-sodium soy sauce, use water instead of wine or juice, increase vegetables, reduce meat, cut oil by half, and serve over brown rice.
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