A JERKY CHICKEN

A great Jamaican style dish. A spicy blend of herbs, vinegar, and habanero pepper make this chicken dish unforgettable. Serve with rice, yum!

Ingredients

• 1 teaspoon onion, finely chopped
• 3 tablespoons brown sugar
• 4 tablespoons soy sauce
• 4 tablespoons red wine vinegar
• 2 teaspoons chopped fresh thyme
• 1 teaspoon sesame oil
• 3 cloves garlic, chopped
• 1/2 teaspoon ground allspice
• 1 habanero pepper, sliced
• 4 skinless, boneless chicken breast halves - cut into 1 inch strips

Directions

1. Combine the onion, brown sugar, soy sauce, vinegar, thyme, sesame oil, garlic, allspice and habanero pepper in the container of a food processor or blender. Process until smooth. Place the chicken into a large resealable bag, and pour in 3/4 of the sauce. Squeeze out excess air, and seal. Marinate in the refrigerator for at least one hour.
2. Preheat your oven's broiler.
3. Remove chicken from bag, and discard marinade. Broil chicken for 10 to 15 minutes, turning once to ensure even cooking. Heat remaining sauce in a small pan, and pour over chicken when serving.

Notes:

• The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Nutrition

per serving

Calories

197

Total Fat

3 g

Saturated Fat

1 g

Cholesterol

68 mg

Sodium

982 mg

Total Carbohydrates

13 g

Dietary Fiber

0 g

Protein

28 g

A GREAT PEPPER SALAD!

Three kinds of tangy peppers are tossed together with three cheeses, pepperoni, olives, mushrooms, garlic and herbs in this simple and flavorful marinated salad.

Ingredients

• 1 1/2 (16 ounce) jars sliced pepperoncini peppers, drained
• 1 (32 ounce) jar sweet pepper rings, drained
• 1 (4 ounce) jar diced pimento peppers, drained
• 1 pound pepperoni sausage, cubed
• 1 pound provolone cheese, cubed
• 1/2 pound Swiss cheese, cubed
• 1/2 pound sharp Cheddar cheese, cubed
• 1 (6 ounce) can mushrooms, drained and thinly sliced
• 2 (6 ounce) cans black olives, drained and thinly sliced
• 4 cloves garlic
• 4 1/2 tablespoons dried oregano
• 1 cup canola oil
• 1/4 cup olive oil

Directions

1. In a large bowl with a lid, stir together the pepperoncini peppers, sweet pepper rings, pimentos, pepperoni, Provolone, Swiss, Cheddar, mushrooms, olives, garlic, oregano, canola oil and olive oil until evenly coated. Cover tightly with the lid and let stand in fridge for 3 days. Shake the bowl often. This can be served cold, but is better when you let it come to room temperature!

Nutrition

per serving

Calories

759

Total Fat

65 g

Saturated Fat

22 g

Cholesterol

93 mg

Sodium

2762 mg

Total Carbohydrates

16 g

Dietary Fiber

4 g

Protein

30 g

GARLIC CHICKEN

Ingredients

• 3 tablespoons butter
• 4 skinless, boneless chicken breast halves
• 2 teaspoons garlic powder
• 1 teaspoon seasoning salt
• 1 teaspoon onion powder

Directions

1. Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.

Nutrition

per serving

Calories

214

Total Fat

10 g

Saturated Fat

6 g

Cholesterol

91 mg

Sodium

368 mg

Total Carbohydrates

2 g

Dietary Fiber

0 g

Protein

28 g

FABULOUS MEAT LOAF

Ingredients

• 2 slices whole wheat bread
• 2 pounds ground beef
• 1 green onion, chopped
• 2 tablespoons chopped onion
• 1 cup medium salsa
• 2 tablespoons whole grain Dijon mustard
• 1 teaspoon Worcestershire sauce
• 2 tablespoons minced garlic
• salt and pepper to taste
• 1 tablespoon barbeque sauce
• Directions
  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Soak the bread in warm water in a small bowl. Place the beef in a large bowl. Drain bread and add to beef along with green onion, onion, salsa, Dijon mustard, Worcestershire sauce, garlic, salt and pepper. Mix by hand until well blended. Form into a loaf and place in a greased loaf pan.
  3. Bake for 1 hour in the preheated oven. Drain off excess fat and top with barbeque (Diana) sauce. Return to the oven and bake for an additional 15 minutes.
  Nutrition

  per serving

  Calories

  520

  Total Fat

  33 g

  Saturated Fat

  13 g

  Cholesterol

  136 mg

  Sodium

  849 mg

  Total Carbohydrates

  14 g

  Dietary Fiber

  2 g

  Protein

  39 g

  • Prep Time:
  • Cook Time:
  • Ready In:

  • 15 Minutes
  • 1 hour 15 Minutes
  • 1 hour 30 Minutes

  SERVINGS 4

  Leftovers are great for sandwiches next day!

• 
  

"A" Plus Fair Corn Dogs

Make your own corn dogs just like at the fair with this rich buttermilk corn batter.

• Prep Time:
• Cook Time:
• Ready In:

• 15 Minutes
• 4 Minutes
• 19 Minutes

serves 20

Ingredients

• 1 quart oil for deep frying
• 1 cup all-purpose flour
• 2/3 cup yellow cornmeal
• 1/4 cup white sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 tablespoons bacon drippings
• 1 egg, beaten
• 1 1/4 cups buttermilk
• 1/2 teaspoon baking soda
• 2 pounds hot dogs
• wooden sticks

Directions

1. Heat oil in a deep fryer to 365 degrees F (185 degrees C).
2. In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Stir in melted bacon drippings. Make a well in the center, and pour in the egg, buttermilk, and baking soda. Mix until everything is smooth and well blended.
3. Pat the hot dogs dry with paper towels so that the batter will stick. Insert wooden sticks into the ends. Dip the hot dogs in the batter one at a time, shaking off the excess. Deep fry a few at a time in the hot oil until they are as brown as you like them. Drain on paper towels or serve on paper plates.

Nutrition

per serving

Calories

254

Total Fat

19 g

Saturated Fat

7 g

Cholesterol

40 mg

Sodium

677 mg

Total Carbohydrates

13 g

Dietary Fiber

1 g

Protein

7 g

EXCELLENT 20 MINUTE TUNA CASSEROLE.

Ingredients

• Salt
• 1 (12 ounce) package extra wide egg noodles
• 1 cup Safeway SELECT Frozen Petite Green Peas
• 1 (6 ounce) can Safeway SELECT Tongol Chunk Light Tuna in water, drained
• 2 tablespoons Lucerne(R) Sweet Cream Butter
• 3 tablespoons O Organics All-Purpose Flour
• 1 3/4 cups O Organics Chicken Broth
• 1 (12 fluid ounce) can evaporated milk
• 1/4 cup dry white wine
• 
  
• 
  
• Directions
  1. In a 5- to 6-quart pan, bring 3 quarts of salted water to a boil over high heat. Add noodles; cook according to package directions. Add peas to pasta and cook until peas are bright green and tender to bite, about 1 minute. Drain noodles and peas, then return to pan. Blend in tuna.
  2. While noodles cook, in a 12- to 14-inch frying pan, melt butter over medium-high heat. Add flour and whisk vigorously until a smooth paste forms; stir mixture until it simmers, about 1 minute. In a bowl, mix together broth and milk. Very gradually, add this mixture in small batches to frying pan, whisking vigorously after each addition until smooth. Add wine and cook until sauce simmers and thickens, about 2 minutes.
  3. Pour sauce over tuna-noodle mixture and gently stir to mix well. Serve immediately.
  Notes:

  • To trim additional sodium, use reduced sodium chicken broth.
  Nutrition

  per serving

  Calories

  297

  Total Fat

  7 g

  Saturated Fat

  3 g

  Cholesterol

  68 mg

  Sodium

  532 mg

  Total Carbohydrates

  42 g

  Dietary Fiber

  3 g

  Protein

  15 g

  Have dinner on the table in twenty minutes with this creamy, stove top tuna noodle casserole.

  • Prep Time:
  • Cook Time:
  • Ready In:

  • 5 Minutes
  • 15 Minutes
  • 20 Minutes

  Servings: 6

Baked Macaroni and Cheese

Recipe courtesy Alton Brown

Prep Time:

20 min

Inactive Prep Time:

--

Cook Time:

45 min

Level:

Easy

Serves:

6 to 8 servings

Ingredients

• 1/2 pound elbow macaroni
• 3 tablespoons butter
• 3 tablespoons flour
• 1 tablespoon powdered mustard
• 3 cups milk
• 1/2 cup yellow onion, finely diced
• 1 bay leaf
• 1/2 teaspoon paprika
• 1 large egg
• 12 ounces sharp cheddar, shredded
• 1 teaspoon kosher salt
• Fresh black pepper

Topping:

• 3 tablespoons butter
• 1 cup panko bread crumbs

Directions

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Remember to save leftovers for fried Macaroni and Cheese.