Spinoff to my own dinner post - share your easiest recipe here
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nferrandi
too excited for words
Member since 10/05 18538 total posts
Name: Nicole
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Re: Spinoff to my own dinner post - share your easiest recipe here
Here's an easy, and delicious recipe for meatloaf.
1 lb beef 1 whole sleeve of saltines, crushed big squirt of ketchup 1 small onion, chopped fine 1 egg coulpe of splashes of milk, I use fat free, so whatever you have is fine crushed red pepper garlic salt salt & pepper dried parsley paprika
Mix all ingredients together and either place in loaf pan or shape into loaf. Drizzle more ketchup over the top. Bake at 375* for 45 minutes.
And here's a good one for Cavatelli with broccoli rabe and sausage (you can skip the sausage.)
1 bunch of broccoli rabe, washed and cut into 2in. pieces 1 pound of cavatelli 2 tbsp olive oil 1 pound of sausage (I use whatever kind of have in the house) 3 cloves of garlic, chopped 1/2 cup chicken stock/broth salt & pepper parsley and parmesan cheese for garnish
1) bring large pot of salted water to a boil and add broccoli rabe, simmer for 5 min. Using a skimmer remove broccoli rabe and set aside. Return water to a boil. 2) Cook cavatelli floowing directions 3) Meanwhile, heat evoo in large skillet over med-high heat. Add sausage and cook through, breaking up sausage with wooden spoon. Add garlic and broccoli rabe and cook for 5 min. 4) Add chicken stock, salt and pepper. Bring to a simmer. Add pasta, stir in paresley and remove from heat. Sprinkle parmesan cheese over top.
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Posted 7/26/06 9:46 AM |
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Long Island Weddings
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Elbee
Zanzibar
Member since 5/05 10767 total posts
Name: Me
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Re: Spinoff to my own dinner post - share your easiest recipe here
Greek Shrimp with Orzo POINTS® Value | 10 Servings | 4 Preparation Time | 15 min Cooking Time | 15 min Level of Difficulty | Easy
Ingredients 12 oz uncooked orzo 2 tsp olive oil 1/2 cup onion(s), chopped 1 medium green pepper(s), chopped 2 medium garlic clove(s), minced 28 oz canned diced tomatoes 1 tsp dried oregano 1 pound shrimp, medium-size, peeled and deveined 1/4 cup basil, fresh, chopped 4 tsp feta cheese, crumbled
Instructions Cook orzo according to package directions without added fat; drain and set aside.
Meanwhile, heat oil in a large saucepan over medium heat. Add onion, pepper and garlic; cook until soft, about 3 minutes. Add tomatoes and oregano; bring to a simmer. Add shrimp and cook until shrimp are bright pink and cooked through, about 5 minutes.
Stir cooked orzo into shrimp mixture; stir to combine. Remove from heat and stir in basil. Spoon about 1 1/2 cups of orzo-shrimp mixture onto each of four plates and top each with 1 teaspoon of feta.
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fettuccine with salmon POINTS® Value | 9 Servings | 2 Preparation Time | 8 min Cooking Time | 20 min Level of Difficulty | Easy
Ingredients 8 oz asparagus 2 tsp olive oil 3 medium garlic clove(s), finely chopped 1/8 tsp red pepper flakes 1/4 cup hot water 1/4 tsp table salt 1/8 tsp table salt 4 oz uncooked fettuccine 6 oz salmon fillet(s), with or without skin, skinless 1 Tbsp fresh lemon juice
Instructions Snap off woody ends of asparagus; cut each stalk crosswise diagonally into 1-inch pieces.
In a large skillet, heat oil over medium-high heat. Add garlic and red pepper flakes; sauté 1 minute. Add asparagus and sauté 2 minutes. Stir in hot water and 1/4 teaspoon salt; cover skillet and cook asparagus 2 minutes or until almost tender. Uncover and cook 1 minute longer. Remove from heat and set aside.
Cook fettuccine according to package instructions. Meanwhile, place salmon in a microwave-safe bowl and sprinkle with lemon juice and 1/8 teaspoon salt. Microwave 2 to 3 minutes or until fish is just cooked through. Separate fillet into bite-size chunks, and mix gently with cooking juices in bowl.
Drain pasta and mix with asparagus in skillet; add salmon with juices, gently toss and serve.
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veal scallopini with artichokes and tarragon POINTS® Value | 4 Servings | 4 Preparation Time | 18 min Cooking Time | 12 min Level of Difficulty | Moderate
Ingredients 2 tsp olive oil 14 oz canned artichoke hearts, without oil, quartered 1 pound lean veal leg, cut into 8 thin cutlets (without bone) 1/2 tsp table salt, or to taste 1/4 tsp black pepper, or to taste 3 Tbsp all-purpose flour 1 sprays cooking spray, or enough to coat skillet 3 Tbsp fresh lemon juice 1/8 cup white wine, optional 1/4 cup fat-free chicken broth 1/2 tsp dried tarragon 1 tsp butter
Instructions Place a large nonstick skillet over moderately high heat. Heat oil and cook artichokes until heated through, turning once, about 3 to 4 minutes; remove from skillet and keep warm on a serving platter. (Note: If you can find canned artichoke bottoms, use them, sliced, instead of hearts.)
Season veal with salt and pepper. Place flour in a plastic bag; put veal in bag, close and shake to coat.
Coat same skillet with cooking spray. Cook veal, turning once, until cooked through and browned, about 4 minutes; remove from skillet and keep warm alongside the artichokes.
With skillet over moderate heat, add lemon juice, wine, broth and tarragon, stirring to get browned bits off bottom of pan. Add butter and move pan around to help it melt; spoon over veal and artichokes. Yields 2 slices of veal and about 3/4 cup of artichokes and sauce per serving.
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vietnamese flank steak Ingredients 2 Tbsp low-sodium soy sauce 2 1/2 Tbsp fresh lime juice 4 tsp sugar 1/2 tsp red pepper flakes, crushed 1 pound raw lean flank steak 1 Tbsp scallion(s), minced 2 cup cooked white rice
Instructions In a cup, stir together soy sauce, lime juice, sugar and red pepper flakes.
Score one side of flank steak using a sharp knife. Place steak in a shallow bowl and rub on half of the soy sauce mixture; cover steak and marinate in refrigerator for 4 to 8 hours, turning over once. Refrigerate remaining soy mixture separately.
Preheat broiler.
Arrange steak on broiler pan and place in preheated broiler 3 inches from heat. Broil 3 to 4 minutes per side for medium doneness or 5 minutes per side for medium to well done. (Note: You can also pan-grill or use an outdoor grill to cook the flank steak.)
Remove from broiler and cut steak across grain into thin strips. Stir scallions into separated soy mixture, warm and drizzle over meat. Yields 3 ounces of meat and 1/2 cup of rice per serving.
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Recipe Renovation: Sesame Chicken POINTS® Value | 4 Servings | 4 Preparation Time | 16 min Cooking Time | 11 min Level of Difficulty | Moderate
Ingredients 2 Tbsp sesame seeds, raw 1 Tbsp water 1 Tbsp low-sodium soy sauce 1 Tbsp maple syrup 1 Tbsp dry sherry 1 tsp ginger root, fresh, minced 1/2 tsp five-spice powder 2 Tbsp all-purpose flour 1/2 tsp table salt 1/4 tsp black pepper 1 pound uncooked boneless, skinless chicken breast, cut into 2-inch pieces 2 tsp peanut oil
Instructions Place a large nonstick skillet over medium-high heat. Add sesame seeds and cook until lightly toasted, shaking the pan frequently, about 2 to 3 minutes; transfer seeds to a shallow dish and set aside.
Whisk water, soy sauce, maple syrup, sherry, ginger and five-spice powder together in a small bowl; set aside.
Combine flour, salt and pepper in a shallow dish; add chicken and turn to coat. Shake chicken pieces to remove excess flour.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken and sauté until browned on all sides, about 5 minutes. Add soy sauce mixture to chicken and cook until sauce thickens and is almost evaporated, about 2 to 3 minutes more.
Dip chicken pieces in toasted sesame seeds and serve, drizzled with any additional soy sauce mixture. Yields about 4 strips per serving.
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Asparagus, New Potato and Chive Frittata POINTS® Value | 3 Servings | 4 Preparation Time | 10 min Cooking Time | 13 min Level of Difficulty | Easy
Ingredients 1/2 pound uncooked new potatoes, washed and very thinly sliced (about 4 potatoes) 1 pound asparagus, trimmed and cut into 2-inch lengths 2 large egg(s) 1 cup fat-free egg substitute 1/2 tsp table salt 1/8 tsp black pepper 2 Tbsp chives, fresh, chopped 1 sprays cooking spray
Instructions Place potatoes in a steamer; steam until almost tender, about 3 minutes. Add asparagus and steam for 1 minute more; remove vegetables from steamer and set aside.
Preheat broiler.
Whisk together eggs, egg substitute, salt, pepper and chives.
Coat a 10-inch nonstick, ovenproof skillet with cooking spray and set over medium heat. Add potatoes and asparagus and sauté for 2 minutes; reduce heat to low and stir in eggs. Cover and let cook until eggs are set around edges, about 5 minutes.
Uncover and broil frittata until golden brown, about 2 minutes. Cut into 4 wedges and serve.
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balsamic chicken with mushrooms POINTS® Value | 3 Servings | 4 Preparation Time | 10 min Cooking Time | 10 min Level of Difficulty | Easy
Ingredients 2 tsp vegetable oil 3 Tbsp balsamic vinegar 2 tsp Dijon mustard 1 large garlic clove(s), crushed 1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces 2 cup mushroom(s), small, halved 1/3 cup canned chicken broth 1/4 tsp dried thyme, crumbled
Instructions In a nonstick skillet, heat 1 teaspoon of oil.
In a medium bowl, mix 2 tablespoons of vinegar, the mustard and garlic. Add chicken and turn to coat.
Transfer chicken and marinade to skillet. Sauté chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.
Heat remaining teaspoon of oil in skillet. Sauté mushrooms for 1 minute. Add broth, thyme and remaining tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer.
Serve chicken topped with mushrooms
Message edited 7/26/2006 9:50:04 AM.
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Posted 7/26/06 9:49 AM |
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btrflygrl
me and baby #3!
Member since 5/05 12013 total posts
Name: Shana
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Re: Spinoff to my own dinner post - share your easiest recipe here
Lemon Roasted Chicken
1 3lb whole chicken Pour lemon juice into measuring cup (about 2 cups) add enough olive oil to lemon juice to float on top tad of water to cut the tartness of lemon (if you like tart less water, if you like less tang, add more water) Pour over chicken (in a baking dish on a roasting rack) Sprinkle with salt and pepper Slice fresh garlic and place slices all over skin of chicken.
Bake at 350 for about 2 hrs
************************************************************ My Famous Meatloaf (I've posted on LIW/LIF and had many rave reviews) 1 1/2 lb of ground meat (I use 1 lb since it's the way I buy it) 1 1/4 tsp salt 1 egg dash black pepper 1 cup bread crumbs 1/2 cup milk 1/2 cup steak sauce 1 onion chopped 1/2 green pepper chopped
Preheat oven to 350. Mix ingredients, leaving some steak sauce over. put mixture into 8 1/2 x 4 1/2 loaf pan and pour leftover steak sauce over top. Bake 1 hr or until done. ********************************************************** Chicken Marsala 1/4 c flour 1/2 tsp garlic salt 1/4 tsp black pepper 1/2 tsp oregano 4 chicken breasts 1 tsp olive oil 1 Tbsp butter 1 cup mushrooms 1/2 cup marsala wine (or more if you like your stuff "saucy")
In a bowl mix flour, garlic salt, pepper, oregano and coat chicken
Fry chicken in oil and butter in skillet. Turn chicken over and add mushrooms. cook 2 min, stir mushrooms. Pour marsala wine over chicken. cover, reduce heat to low and simmer 10 min ************************************************************ Chicken Caccitore 1 Tsp olive oil 1 lb cutlets 1 large green pepper, sliced 15 oz jar marinara sauce 1/2 cup water 2 cups cooked rice
Heat oil on med-hi heat, add chicken and peppers. Stir frequently for 5 min or until chicken is lightly browned. Add sauce and water. Bring to a boil and reduce to low. Cover and cook 5 minutes. Serve over rice.
NOTE: I added sliced red pepper and onions as well to make a more colorful meal. ************************************************************ Thyme roasted potatoes olive oil thyme salt red potatoes, cut into bite size chunks
Heat oven to 375. Toss potatoes, olive oil, thyme. Place on baking sheet. Sprinkle with salt. Roast until tender. ************************************************************ Broccoli & Pasta in Garlic & Oil 1/4 cup olive oil 2 1/2 cup fresh broccoli 3 large cloves garlic 1/4 tsp cracked red pepper (optional)
Heat oil in skillet. Add broccoli, garlic, and red pepper. Cook and stir frequently until broccoli is crisp and tender. Serve over pasta *********************************************************** Pesto & Veggies w/ Pasta 1 package of pesto sauce (either fresh, a packet, or homemade) bag of california blend veggies (frozen) pasta
Cook Pasta. In the last few minutes of boiling pasta, throw veggies in (as much as you need...we use 1/2 bag at a time). Drain.
Toss with pesto sauce! You can also add cut up chicken or make with tortellini. **********************************************************
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Posted 7/26/06 9:57 AM |
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SweetestOfPeas
J'taime Paris!
Member since 3/06 32345 total posts
Name:
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Re: Spinoff to my own dinner post - share your easiest recipe here
keep 'em coming ladies
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Posted 7/26/06 9:58 AM |
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JennChris
life moves fast
Member since 5/05 4225 total posts
Name: Jenn
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Re: Spinoff to my own dinner post - share your easiest recipe here
something we call Grandpas Chicken...
in a 13x9 pan put a little bit of Cream of Celery soup, then layer with Chicken breasts (beaten a little flat), then cover with rest of can of Cream of Chicken soup, then cover with Monterey Jack Cheese... Bake at 350 degrees until Chicken is cooked through... Serve over Rice Easy and YUMMY!
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Posted 7/26/06 10:03 AM |
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nferrandi
too excited for words
Member since 10/05 18538 total posts
Name: Nicole
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Re: Spinoff to my own dinner post - share your easiest recipe here
My family recipe for pesto sauce
72 basil leaves 12 tbsp parmesan cheese 4 cloves of garlci handfull of parsley 1 cup of oil
Mix all dry ingredients in food processor. Slowly pour in olive oil. Serve over pasta.
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Posted 7/26/06 10:03 AM |
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btrflygrl
me and baby #3!
Member since 5/05 12013 total posts
Name: Shana
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Re: Spinoff to my own dinner post - share your easiest recipe here
Posted by nferrandi
My family recipe for pesto sauce
72 basil leaves 12 tbsp parmesan cheese 4 cloves of garlci handfull of parsley 1 cup of oil
Mix all dry ingredients in food processor. Slowly pour in olive oil. Serve over pasta.
you don't use pine nuts? That is why I have not made my own yet...I can't find pine nuts.
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Posted 7/26/06 10:07 AM |
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Re: Spinoff to my own dinner post - share your easiest recipe here
Pasta Primavera
Brown onions and garlic
Add a bag of any frozen veggies Add a cup of chicken broth, a cup of water, season to taste with salt and pepper and parsley flakes
Simmer until veggies are tender then mix in a little grated cheese
*Add to cooked pasta of your choice*
Message edited 7/26/2006 10:30:28 AM.
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Posted 7/26/06 10:30 AM |
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Blu-ize
Plan B is Now Plan A
Member since 7/05 32475 total posts
Name: Susan
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Re: Spinoff to my own dinner post - share your easiest recipe here
Paprika chicken with roasted potatoes and asparagus tips:
Ingredients:
1 whole chicken cut up into 8ths. Skin on or off-whichever you prefer chicken stock or chicken broth (low salt) coarse or kosher salt coarse ground pepper Paprika garlic (I used crushed or chopped but you can use fresh cloves) onion powder onion flakes olive oil lemon baby yukon gold potatoes
Pre heat oven to 350.
Arrange the chicken in a pan big enough so that you can arrange the potatoes and asapragus around it. I use a disposable lasagna or roasting pan.
Cut potatoes in half. Cut tips off asparagus spears.
Season the chicken on both sides with all spices.
Use same seasonings for the potatoes and aspargus tips. Put the seasonings in a bowl and toss the potatoes and aspargus. Arrange potatoes and asparagus around the chicken in the pan.
Drizzle olive oil over the chicken Put 1/2 cup of chicken broth in the bottom of the plan.
Right before putting in the oven, sprinkle over the whole pan with more paprika and onion flakes.
40-45 minutes in a 350 oven should do it. Check the dark meat for doneness at around 30 minutes.
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Posted 7/26/06 10:42 AM |
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SweetestOfPeas
J'taime Paris!
Member since 3/06 32345 total posts
Name:
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Re: Spinoff to my own dinner post - share your easiest recipe here
bumping
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Posted 7/26/06 6:31 PM |
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mommy2Alex
3 babies for me :)
Member since 5/05 6683 total posts
Name:
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Re: Spinoff to my own dinner post - share your easiest recipe here
Pasta with sausage, cream and basil
Serves 6 2 tbsps olive oil 1lb sweet italian sausage casings removed 1tsp crushed red pepper (more if you want it spicier) 1 cup chopped onion 5 garlic cloves chopped 1 28 oz can crushed tomato 1/2 cup heavy (lite) cream 1lb bow tie pasta 1tbsp dried basil or fresh if you have Heat oil in a large skillet over medium high heat, add sausage and crushed red pepper. Saute until sausage is no longer pink breaking into chunks. about 5 minutes. Add onion and garlic and basil. Cook about 3 or 4 minutes. Add tomatoes and cream. Reduce heat to low and simmer willl making pasta. Cook Pasta and add 1/2 cup to 1 cup pasta water to sauce. Toss pasta with sauce and serve with parm cheese.
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Posted 7/26/06 6:38 PM |
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MrsRbk
<3 <3 <3 <3
Member since 1/06 19197 total posts
Name: Michelle
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Re: Spinoff to my own dinner post - share your easiest recipe here
Chicken Roll-ups - you can really use anything you want, DH likes this:
Thin sliced chicken cutlets seasoned anyway you like.
Mix ricotta cheese and spinach, salt, pepper, garlic
Take a scoop of the mixture and put onto chicken cutlet.
Roll up chicken cutlet
secure with a toothpick
You can either bake them or pan fry them. I usually pan fry them is olive oil
Sometimes I'll cut up some zucchini, carrot sticks and roll those up in the chicken instead of the cheese and spinach.
Side dish:
Garlic and Cheesy roasted asparagus
spread asparagus onto a baking sheet, drizzle with olive oil, salt, pepper and garlic. using your hands mix them up a bit to get them good and coated, put under the broiler until nice and tender (I usually do about 10 minutes) just before you take them out, spinkle grated parmesean cheese on top, put back under the broiler just until cheese has melted.
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Posted 7/26/06 6:46 PM |
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SweetestOfPeas
J'taime Paris!
Member since 3/06 32345 total posts
Name:
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Re: Spinoff to my own dinner post - share your easiest recipe here
Posted by MrsRbk
Chicken Roll-ups - you can really use anything you want, DH likes this:
Thin sliced chicken cutlets seasoned anyway you like.
Mix ricotta cheese and spinach, salt, pepper, garlic
Take a scoop of the mixture and put onto chicken cutlet.
Roll up chicken cutlet
secure with a toothpick
You can either bake them or pan fry them. I usually pan fry them is olive oil
Sometimes I'll cut up some zucchini, carrot sticks and roll those up in the chicken instead of the cheese and spinach.
Side dish:
Garlic and Cheesy roasted asparagus
spread asparagus onto a baking sheet, drizzle with olive oil, salt, pepper and garlic. using your hands mix them up a bit to get them good and coated, put under the broiler until nice and tender (I usually do about 10 minutes) just before you take them out, spinkle grated parmesean cheese on top, put back under the broiler just until cheese has melted. OMG!! YUMMMMMMMMMMMMMMM
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Posted 7/26/06 6:52 PM |
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ml110
LIF Adult
Member since 1/06 5435 total posts
Name:
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Re: Spinoff to my own dinner post - share your easiest recipe here
heres one my aunt gave me at my shower.... for super easy meatloaf-
one pound of ground beef one egg one packet of lipton garlic and herb dry soup mix
preheat over to 350 mix meat, egg, and soup mix together form a loaf and place loaf on cookie sheet bake for about 1 hour
its perfect for if you want meatloaf, but don't feel like cutting up onions and all that! and comes out GREAT!!!
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Posted 7/26/06 7:05 PM |
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azoodie
Member since 8/05 8377 total posts
Name: Team SEXY BACK
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Re: Spinoff to my own dinner post - share your easiest recipe here
Okay I don't really use recipes but I'll try and help you out...here's how I make chili. It makes a lot and it's great reheated!
aprox. 3/4 lb of ground beef 1 large onion, chopped salt, pepper, cumin 2 cans of kidney beans (16 oz) 1 can of plain tomato sauce (15 oz) 1 (or 2) packets of chili mix powder
Okay super easy! -Brown the beef with the onions salt and pepper -Rinse the kidney beans throw in a pot -Pour in tomato sauce -Use the empy sauce can to add water until it's above the beans but just right above them (don't want it too watery) -Throw in the packet of chili powder -I like to add some salt pepper and cumin to the pot
Simmer on low heat for aprox 25 minutes!
Throw on a piece of american cheese and mmmmmmmmmmmmmmm
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Posted 7/26/06 8:07 PM |
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cj7305
=)
Member since 8/05 12296 total posts
Name:
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Re: Spinoff to my own dinner post - share your easiest recipe here
Yummy Tilapia
1/4 cup butter, softened 3 tablespoons mayonnaise 2 tablespoons fresh lemon juice 1/4 teaspoon dried basil 1/4 teaspoon ground black pepper 1/8 teaspoon onion powder 1/8 teaspoon dried parsley tilapia fillets (this is enough for 2 lbs)
DIRECTIONS: Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil. In a small bowl, mix together the butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and parsley. Mix well and set aside. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. You could also bake instead of broiling. Remove the fillets from the oven and cover them with mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork.
I actually buy the frozen tilapia from Costco. It's individually sealed filets and goes right from freezer to oven, they are great!
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Posted 7/26/06 9:48 PM |
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cj7305
=)
Member since 8/05 12296 total posts
Name:
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Re: Spinoff to my own dinner post - share your easiest recipe here
Speedy Skillet Pasta-(Just like a qucik/easy baked ziti)
1 jar/about 26 oz. pasta sauce (or equivalent of homemade sauce) 2 c. water 1 box of either ziti/ penne/rotelle 1-15oz. ricotta cheese 1 package shredded mozzerella (1 lb. chop meat is optional)
(If you are using meat, brown in deep skillet, and drain then add sauce/water, if not just begin w/ the next step) Bring water and sauce to a boil. Reduce to low, add pasta, cover/cook 15 min. Stir in ricotta, cover cook 5 min. Stir in 1/2 mozzerella. Then add rest to the top, cover 5 min (so cheese can melt on top) SO easy and yummy!!
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Posted 7/26/06 9:58 PM |
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Melbernai
I am a lucky Momma!
Member since 7/05 15652 total posts
Name: Melissa
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Re: Spinoff to my own dinner post - share your easiest recipe here
I decided to make an easier version of chicken parm tonight that also was a bit healthier...
Just took the chicken breasts and put them in the pan, covered in tomato sauce.
cooked until done, and then sprinkled a little bit of parm. cheese on them before I took them out of the pan just so it would melt.
We had it with penne and it was REALLY good. The chicken was so moist and it had all the flavor of chicken parm, but without being breaded and fried.
Next time I might try wilting some fresh spinach into the sauce. Yummo!
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Posted 7/31/06 10:49 PM |
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