4-6 chicken thighs with skin removed
Sprinkle thighs with garlic powder, chili powder, cumin and black pepper.
Bake at 375 for 30 minutes
While thighs are baking saute in 1 T olive oil
1 medium onion chopped
Then add 1 can corn (drained)
1 can diced tomatoes
1 can diced green chilies
1/2 t garlic powder
1/2 t chili powder
1/2 t cumin
salt and pepper to taste
and a few shakes of hot sauce
When chicken is done, pull out and pour veggies over and cook for another 25-30 minutes.
We like it over rice.
Chicken pieces (bnls/skinls, cut up fryer, thighs, legs, wings, or whatever you have.)
1 tsp ground ginger
1 tsp salt
1/2 tsp pepper
2 T lime juice (lemon might work, but I haven’t tried it)
1 can coconut milk
green onions, chopped
Place (thawed) chicken in a large baking dish. Sprinkle with ginger, salt and pepper, and lime juice. Pour coconut milk over everything. Bake 20-30 minutes or until chicken is cooked (depending on what kind of chicken you are using.) Sprinkle with green onions.
Serve with rice and a salad.
Cook the chicken, remove the meat from the bones, and shred.
Add 1 C hoisin sauce & 1/2 C honey (I change this mixture to taste).
Throw in a tortilla with broccoli slaw on top (easy to make with those leftover broccoli stems and a cheese grater).
Have 2nds and 3rds because they are SO GOOD!
Our other recipe is called “picnic chicken”. It’s good for eating at picnics where you don’t care if you get *really* messy.
Mix a *large* quantity of paprika (1/3 C?), a pinch of mustard (or a squirt of prepared mustard if you don’t have dry), a little garlic powder, a couple of tablespoons of brown sugar or a couple of glugs of real maple syrup, a generous pinch of salt, and a couple of tablespoons of olive oil. Should be about the consistence of … toothpaste? Spread the chicken thighs in a roasting pan upside down and spread 1/3-1/2 of the mixture on them (hands work well), then flip them over and spread the rest of the mixture on top. 400 degrees for 45 minutes. This is good hot, room temp or chilled. :o)
This is the one they call “chicken thighs” (okay, “chicken fighs”, if I’m being honest) — I guess nothing else really counts. You can leave the skin on, if you’re not worried about the really excessive fat in this recipe, or remove it — I usually remove, but it’s awfully yummy with skin. ;o)
For about 4lbs of chicken thighs… Mix 1.5C parmesan cheese, garlic powder, dried herbs (parsley, oregano, rosemary, thyme, sage — the exact mix is up to you), a pinch each of paprika, salt and pepper… In a wide, shallow bowl (or really deep plate!)… Rinse the chicken thighs, pat them dry, and coat in the parmesan mixture. Place on a cookie sheet, sprinkle any remaining parmesan mixture over the chicken. Bake at 375-400 (I think this depends on the oven, lol) for about 45 minutes.
melt 1 stick butter with 1/2 cup honey and a touch of cinnamon (to taste). Preheat oven to 400. Add another touch of vanilla to taste.
in a big bowl, toss 4 cups rolled oats, coconut (I used 1/2 cup), raisins, almonds, walnuts, wheat germ, sunflower seeds, sesame seeds, flax seeds, etc.
Spread these on a baking sheet (I covered mine with foil). Pour the honey mixture over the dry mixture.
Bake 10 min. After I pulled them out, I stirred them periodically to get everything coated with honey.
This was so easy!! You can add or delete as much or as little as you want. Next time, I think I will add dried blueberries or cranberries. I also think chocolate chips would be good! I eat it dry like granola. My dd’s poured rice milk over it. My dh drizzled more honey and ate it like that.
Tell me what you think!
I chop up some fresh basil, parsley, oregano and garlic and add them to some olive oil. Then I chop up 5 or 6 tomatoes, add them to the olive oil along with some pine nuts. I make this earlier in the day and let it sit at room temp. At dinnertime, I cook some pasta, top it with the tomato mixture and sprinkle freshly grated parmesan cheese on it. Add some corn on the cob and you have my absolute favorite summer meal!
Homemade Granola Nutrition Bars
1/4 cup margarine
1/2 cup honey
1/2 cup unsweetened applesauce
1/2 cup brown sugar
1 large egg
1 cup whole wheat flour
1 teaspoon EACH cinnamon & baking soda
1/2 teaspoon salt
3 cups dry oatmeal
1 cup Rice Crispies
1 cup Cornflakes
1/2 cup Cherrios
1/2 cup raisins
1/2 cup chocolate chips
First melt the margarine. In a large bowl combine the margarine with the honey, applesauce, sugar, cinnamon and egg. Mix very well. Add the flour, baking soda, salt and oatmeal. The mixture will be very thick but still moist. Now stir in the unsweetened cereal, raisins, and chocolate chips. Stir very well. Press the mixture into a well oiled 9 by 13-inch pan. Bake at 350° for 20 minutes. Cool before cutting into 24 bars.
Nice for breakfast or a snack. Nummy!
Makes 24 bars.
Per Serving (excluding unknown items): 153 Calories; 4g Fat (24.0% calories from fat); 3g Protein; 28g Carbohydrate; 2g Dietary Fiber; 9mg Cholesterol; 153mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1 Other Carbohydrates.
White Chocolate & Cranberry Bars: Replace the chocolate chips with white chocolate chips and replace the raisins with dried cranberries (Craisins).
Per Serving (excluding unknown items): 157 Calories; 4g Fat (23.8% calories from fat); 3g Protein; 27g Carbohydrate; 2g Dietary Fiber; 9mg Cholesterol; 158mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1 Other Carbohydrates
Rocky Road Bars: Use the chocolate chips as directed. Omit the Cheerios and raisins. Instead add 1/3-cup chpped pecans or walnuts and 3/4-cup miniature marshmallows.
Per Serving (excluding unknown items): 156 Calories; 5g Fat (29.5% calories from fat); 3g Protein; 26g Carbohydrate; 2g Dietary Fiber; 9mg Cholesterol; 147mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1 Other Carbohydrates.
Here is a recipe I like and I almost never add the nuts:
1 cup granola
1 cup quick-cooking rolled oats
1 cup chopped nuts
1/2 cup all-purpose flour
1/2 cup raisins, craisins, or mixed dried fruit bits 1 beaten egg
1/3 cup honey
1/3 cup cooking oil
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
Preheat oven to 325 degrees F. Line an 8x8x2-inch baking pan with foil. Grease the foil; set pan aside. In a mixing bowl combine granola, oats, nuts, flour, and raisins. Stir in egg, honey, oil, brown sugar, and cinnamon. Press evenly into the prepared pan.Bake for 30 to 35 minutes or until lightly browned around the edges. Cool. Use foil to remove from pan. Cut into bars. Makes 24.
This is a moist, spice-type cake…a good way to use some of those extra green tomatoes before frost hits.”
INGREDIENTS:4 cups chopped green tomatoes
1 tablespoon salt
1/2 cup butter
2 cups white sugar
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup raisins
1/2 cup chopped walnuts
1. Place chopped tomatoes in a bowl and sprinkle with 1 tablespoon salt. Let stand 10 minutes. Place in a colander, rinse with cold water and drain.
2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
3. Cream butter and sugar. Add eggs and beat until creamy.
4. Sift together flour, cinnamon, nutmeg, soda and 1/4 teaspoon salt. Add raisins and nuts to dry mixture; add dry ingredients to creamed mixture. Dough will be very stiff. Mix well.
5. Add drained tomatoes and mix well. Pour into the prepared 9 x 13 inch pan.
6. Bake for 40 to 45 minutes in the preheated oven, or until toothpick inserted into cake comes out clean.
I can’t find my altered recipe ( I may have not written it down). If I remember right, I used the food processor on the tomatoes, to chop them fine. I didn’t salt them but did let them sit and strained them well. I also may have used pumpkin pie spice (and increased it a bit) instead of the cinnamon and nutmeg. Since we like a lot of goodies in our bread/cakes I also would have probably doubled the raisins (I use blonde) and nuts.