Jasmine's Recipes

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*Forgotten chicken
1 chicken, cut up
1 envelope dry onion soup mix
2 cans cream of chicken soup
2 cups uncooked rice
2 cans water

Place chicken in bottom of roaster or casserole dish. Sprinkle with dry soup mix. Pour 2 cups of rice over this, set aside. Mix 2 cans water with 2 cans chicken soup. Pour over chicken and rice. Cover tightly. Bake in 350 degree oven 1 hour. Do not lift cover until done.

*Creamy Ranch Skillet Potatoes
4 to 5 medium potatoes, peeled and cubed
1/3 cup Onion, chopped
1 envelope ranch-style dressing mix (1 ounce)
1/3 cup sour cream
2 cups milk
1 teaspoon parsley

Precook potatoes in microwave or boil until slightly tender. Spray a large skillet with non-stick cooking spray. Over medium heat, brown onions and potatoes. Add remaining ingredients and simmer just until sauce thickens.Serves 4.

*Bourbon Glazed Salmon
1/4 cup fat free low sodium chicken broth
1/4 cup bourbon
3 tablespoons tomato paste
3 tablespoons honey
salt & freshly ground black pepper
3/4 lb salmon fillets

Stir together the broth, bourbon, tomato paste and honey in a medium skillet on medium-high heat. When it comes to a simmer, add the salmon. Keeping the sauce at a low simmer, cook the salmon 3 minutes; turn and cook 3 more minutes.
The sauce will cook to a glaze.
Divide salmon between 2 dinner plates and spoon glaze on top.

*20-Minute Chicken Parmesan
4 boneless and skinless chicken breast
halves (about 1 lb.)
1 egg, slightly beaten
1/2 c. seasoned bread crumbs
2 tbsp. margarine or butter
1 3/4 c. Prego spaghetti sauce
1/2 c. shredded Mozzarella cheese
1 tbsp. grated Parmesan cheese
1/4 c. chopped fresh parsley

Using palm of hand flatten chicken to even thickness. Dip chicken into egg then into crumbs to coat. In skillet over medium heat, in hot margarine, brown chicken on both sides. Add Prego sauce. Reduce heat. Cover; simmer 10 minutes. Sprinkle with cheeses and parsley. Cover; simmer 5 minutes or until cheese melts. 4 servings.

*Angel Hair Pasta with Lemon Chicken---The fresh flavor burst of lemon perfectly accents the chicken and angel hair pasta in this quick and easy dish. Serve with a generous topping of Parmesan cheese and a tossed salad.
Preparation time: 10 mins
Cooking time: 10 mins
1 pkg. (9 oz.) Refrigerated Angel Hair Pasta
1-1/2 cups cooked diced chicken
1/3 cup butter, melted
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley, (or 1 teaspoon dried parsley)
1/4 teaspoon marjoram
1/4 teaspoon garlic powder

Prepare pasta according to package directions.
Toss pasta with remaining ingredients. Season with salt and ground black pepper.

*Quick Quesadillas
6 (6-inch) flour tortillas
3/4 cup (3 ounces) shredded Monterey Jack cheese
3/4 cup (3 ounces) shredded Cheddar cheese
1 (4-ounce) can chopped green chiles, undrained
3 medium plum tomatoes, chopped
Vegetable cooking spray
Sour cream
Salsa

Place 1 flour tortilla in a small lightly greased nonstick skillet. Sprinkle with 2 tablespoons each of shredded cheeses. Spread with 1 tablespoon chiles; sprinkle with 3 tablespoons tomatoes. Top with 1 tortilla, and coat with cooking spray.
Cook quesadillas over low heat 2 to 3 minutes on each side or until golden. Remove from skillet; keep warm.
Repeat procedure with remaining tortillas, cheeses, chiles, and tomatoes. Cut each quesadilla into 6 triangles. Serve with sour cream and salsa

*Coconut Shrimp
Prep time 15 min.
Cook time 15 min.
40 medium shrimp
2 tsp. garlic and herb seasoning
1 tsp. black pepper
1-1/2 cups flour
4 medium eggs, well-beaten
2 cups shredded coconut

Preheat oven to 400°F. Spray a large baking sheet with nonstick spray. Sprinkle garlic and herb seasoning and pepper evenly over the shrimp. Place the flour, egg, and coconut in three small separate bowls. Dip shrimp into the egg, then the flour, then the egg again, and then into the coconut. Place shrimp on the baking sheet at least 1 inch apart. Bake for about 12-15 minutes, or until they are crisp and golden brown. Serving suggestion: dip in mango sauce.

*Chicken in Orange Sauce
4 chicken breast halves
1/4 c. flour
Salt and pepper
4 tbsp. margarine
1 1/2 c. orange juice

Coat each half breast with seasoned flour. Melt margarine in pan and saute each side over medium heat until lightly browned. Add orange juice and cover. Cook about 15 to 20 minutes more on reduced heat until done. Serve over rice, if desired, with the sauce. Serves 4.

*Chicken Cakes with Rémoulade Sauce

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=257867

*Baked Salmon with Dill
4 (6-ounce) salmon fillets (about 1 inch thick)
Cooking spray
1 1/2 tablespoons finely chopped fresh dill
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
4 lemon wedges

Preheat oven to 350°.
Place fish on a baking sheet lightly coated with cooking spray; lightly coat fish with cooking spray. Sprinkle fish with dill, salt, and pepper. Bake at 350° for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges.

*Quick Stir Fry
6 pork chops, fat trimmed
1 lg. pkg. stir fry frozen vegetables
1 pkg. dry teriyaki mix

Cut chops into strips and brown. Sprinkle part of teriyaki mix over browned chops. Add frozen stir fry vegetables. Add rest of dry teriyaki mix and cook for 20 minutes. Serve over rice.

*Swordfish with Cilantro-Lime Cream
About 1 pound swordfish steaks (3/4 in. thick)
2 to 3 tablespoons Italian-style bread crumbs
2 tablespoons butter or margarine
2 tablespoons minced green onion
2 tablespoons minced fresh cilantro, plus a few sprigs
2 tablespoons lime juice
3 tablespoons whipping cream
Lime wedges

Rinse swordfish steaks and pat dry. Dust with bread crumbs.
Melt butter in a 10- to 12-inch nonstick frying pan over medium-high heat; add swordfish and cook until browned on bottom, about 4 minutes. Turn fish over and cook until browned on other side and opaque but still moist in center (cut to test), 4 to 5 more minutes. Transfer fish to a warm platter; keep warm.
Add onion to pan and stir just to wilt, about 30 seconds. Add cilantro, lime juice, and cream, stirring until it boils vigorously, 1 to 2 minutes. Divide fish among 3 dinner plates. Pour sauce equally over fish. Garnish each plate with a lime wedge and cilantro sprigs.

*Potato Crusted White fish
Prep: 10 min, Cook: 5 min.
4 boneless white fish fillets, fresh or frozen
4 medium potatoes, peeled
1 cup oil
1 tsp. salt
1 tsp. pepper
1 tsp. onion powder
1 tsp. garlic powder

If using frozen fish, thaw in a dish filled with milk. Dry with a paper towel. Shred the potatoes. Heat oil in a skillet. Take the shredded potatoes and form a coating around the fish until the entire fish is encased in shredded potato. Sprinkle salt, pepper, onion powder, and garlic powder over the fish. Place fish in frying pan and cook on each side for about 2-3 minutes, or until each side is golden brown. Remove fish and set on a plate with paper towels to drain off any excess oil. Suggestion: Serve with rice and steamed vegetables.

*Tortellini with Peas & Parmesan
You can use any type of frozen vegetable, including lima beans, corn, asparagus, or snap peas.
1 9-oz. pkg. refrigerated tortellini pasta
2 cups frozen baby peas
3 Tbl. butter
1/2 cup grated Parmesan cheese

Cook tortellini as directed on package. Meanwhile, place peas in a colander. When the tortellini is cooked and al dente, pour the contents of the pot over the peas in the colander (this thaws the peas to perfection). Return to the pot. Add butter and stir over low heat until the butter is melted and pasta and peas are coated. Sprinkle with Parmesan cheese and serve. 3 servings

*Crawfish Etouffee
Preparation time: 12 mins
Cooking time: 14 mins
1/4 cup butter
1 cup chopped peeled onion
1 cup chopped seeded green bell pepper
1/2 cup sliced celery
2 cloves garlic, crushed
1 pound crayfish tail meat
1 can (10.75-oz.) condensed cream of celery soup
1/2 cup chicken broth
1/4 cup chopped fresh parsley
1 teaspoon salt
1/2 teaspoon hot pepper sauce
1/8 teaspoon pepper
3 cups cooked long-grain rice

Melt butter in a large, deep skillet over medium-high heat. When foam subsides, add onion, green bell pepper, celery and garlic and sauté until tender-crisp, about 4 minutes. Stir in crayfish, soup, chicken broth, parsley, salt, hot pepper sauce and pepper. Bring to a boil, reduce heat and simmer for 10 to 15 minutes. Serve warm over rice.

*Mustard and Herb-Crusted Trout--Serve with mashed potatoes and broccoli or another green vegetable.
1 1/2 (1-ounce) slices sourdough bread, torn
2 (6-ounce) rainbow trout fillets
Cooking spray
1 tablespoon Dijon mustard
1/2 teaspoon dried tarragon
1/4 teaspoon paprika
2 lemon wedges

Preheat oven to 450°.
Place bread in a food processor; pulse until crumbly. Place the trout, skin side down, on a jelly roll pan coated with cooking spray. Combine mustard and tarragon; spread over top of fish. Sprinkle fish with breadcrumbs and paprika; lightly coat with cooking spray. Bake at 450° for 10 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges.

*Try these links as they have loads of recipes that will take 30min. or less

http://books.google.co.in/books?hl=en&id=vRweQWSiBysC&dq=meal+in+a+hurry+recipes&printsec=frontcover&source=web&ots=Gntqyrt0L_&sig=4f-WSXtdx_RR4uL7RIcs4HaLZ4c&sa=X&oi=book_result&resnum=7&ct=result

http://www.eatingwell.com/recipes/collections/quick_healthy_recipes.html

ENJOY

Healthy Raw Recipes - Non-Dairy Yogurt



Cook Healthy Cook Currently For Sale On eBay.

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