Chicken Hash

Great Way To Use Leftover Chicken

Good For Breakfast, Lunch, or Dinner

Ingredients:

Pam or other cooking spray

1 small red onion, diced

2 cloves minced garlic

1 bell pepper, red or green, julienned

1 jalapeno, seeded and diced - if desired

1 Tablespoon olive or vegetable oil

12 to 16 ounces small red potatoes, diced small (do not peel)

2 to 3 cooked boneless skinless chicken thighs, diced or shredded

1 teaspoon sea salt

2 teaspoons freshly ground black pepper

1 small Roma tomato, diced for garnish

1/4 cup queso fresco, or other soft cheese, for garnish

Directions:

Liberally spray saute pan with Pam or other cooking spray.  Saute onions, garlic, and peppers until soft and onions are translucent.  Remove from pan.  Coat pan with 1 Tablespoon oil and return to heat.  Add potatoes and fry until a golden crust forms.  Return onion and pepper mixture to pan and add chicken.  sprinkle with salt and freshly ground pepper.  Press mixture together as it cooks and form it into a 1/2 inch thick cake.  Flip over to brown both sides.

Top with diced tomatoes and cheese and serve warm.  

Also delicious topped with an egg cooked over-easy.

Serves 2  

Easy Pasta Alfredo

Rich And Creamy!

Ingredients:

6 ounces fresh fettuccine or pasta of your choice
 OR 4 ounces dried pasta
3/4 cup heavy cream
2 Tablespoons lemon juice 
4 Tablespoons unsalted butter
1/2 cup grated Parmesan cheese
1/2 teaspoon grated lemon zest
Pinch ground nutmeg
Pinch (or 2 - to taste) white pepper
Sea salt to taste

Directions

Cook pasta according to package directions until al dente.  Drain

Stir cream and lemon juice in a skillet to blend.  Add butter and cook over medium heat about 3 minutes until the butter melts, stirring occasionally.  Remove from heat.

Add the pasta to the cream mixture and toss to coat.  Add Parmesan cheese, lemon zest, and nutmeg and toss.  Return the skillet to very low heat and stir continuously until the cheese is incorporated and the sauce thickens slightly, about 1 minute.  Add salt and pepper to taste.  Serve hot.

Additions:

Great on its own or stir in chopped cooked chicken, baby shrimp, lightly steamed vegetables, or leftover meat/veggies to round out this dish!

Serves 2

Cake In A Cup

A Quick And Easy Treat!

Ingredients:

1/3 cup Cake In A Cup mix*
3 Tablespoons water
Cool Whip, chocolate sauce, or other desired topping.

Directions:

Spray a heavy mug with Pam or another cooking spray.  Put 1/3 cup of mix into cup.  Add water and mix well.  Microwave for 1 minute.

May be topped with Cool Whip, chocolate sauce, fruit, or any other topping or eaten plain.

Enjoy!

*Cake In A Cup Mix

1 box (Duncan Hines or other brand) Angel Food cake mix

1 box (same brand) any flavor cake mix

Thoroughly mix the 2 cake mixes together in a gallon size zip-loc bag.  Used as instructed above. Store remainder for future use.

Serves 1 

Copy Crab Cakes

Ingredients:

1/2 lb. imitation crab meat (copy crab)
2 T mayonnaise
2 T bread Crumbs, dry, grated, plain
1 t Worcestershire sauce
2 T lemon juice
1 egg
1 oz grated Parmesan cheese
Olive oil cooking spray 

Directions:

Preheat broiler.

Chop or shred crab to the  desired texture and mix in bread crumbs.  In a separate bowl, whisk together Worcestershire sauce, lemon juice, mayonnaise and egg.  Pour over crab and breadcrumbs and mix well.  With your hands, form mixture into balls and then flatten.

Place the "crab" cakes on a cookie sheet sprayed with olive oil cooking spray.   Broil until just beginning to brown, about 15-20 minutes (turn half way through).

Sprinkle immediately after removal from broiler with Parmesan cheese to taste. Allow the cheese to melt well before serving.

Substitutions:

Fresh or frozen crab meat may be substituted for a delicious treat.  This recipe also works well with lightly cooked chopped shrimp or fish.   

Serves 4

Ziplock Omelet

Ingredients:

2 Large Eggs

2 Tbsp (or 1/8 Cup) milk

1/8 cup chopped green pepper

1/8 cup sliced mushrooms

1/8 cup chopped tomato

1/2 oz diced cheese - cheddar or jack works well

Salt, pepper, or dried herbs to taste

Directions:

Fill medium sauce pan with water and bring to a boil. Beat eggs and milk in bowl. Add cheese and veggies and mix well. Season to taste with salt, pepper, or herbs.  Pour mixture into ziplock sandwhich bag and seal. Place bag in boiling water and cook for about 13 minutes or until eggs are cooked through. 

Use up leftover vegetables, meats, or cheeses by adding to egg mixture before cooking.  Top with additional cheese, salsa, or veggies and serve.

Serves 1