Spanish Rice with Chicken and Shrimp

Now here is a new one to try...this looks delicious! Shortcut ingredients such as frozen shrimp, frozen peas, and canned tomatoes make this easy recipe a simple solution for your busiest nights. The best part is start to finish it will take you 30 minutes! This will be on my menu this week.

Ingredients

8 ounces fresh or frozen large shrimp, peeled and deveined

1 6 3/4 ounce package Spanish rice pilaf mix or one 6.8-ounce package Spanish-flavored rice-and-vermicelli mix

 Nonstick cooking spray

8 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces

1 medium green sweet pepper, chopped (3/4 cup)

1/2cup chopped red onion

3/4teaspoon dried thyme, crushed

1 14 1/2 ounce can diced tomatoes, undrained

1/4cup dry white wine or chicken broth

1 clove garlic, minced

1 cup frozen peas, thawed

1 4 ounce can diced green chili peppers

 Salt

 Pepper

Directions

Thaw shrimp, if frozen. Prepare the rice mix according to package directions, omitting any of the fat or cooking oil they suggest you add.

Coat a large nonstick skillet with cooking spray. Cook the chicken, sweet pepper, red onion, and thyme in the skillet until the chicken is no longer pink and vegetables are tender.

Stir in the undrained tomatoes, wine, and garlic. Bring to boiling; reduce heat. Simmer the mixture, uncovered, for about 10 minutes.

Add shrimp, peas, and chili peppers. Cook and stir for 3 to 5 minutes or until shrimp turn pink. Serve over rice. Season to taste with salt and pepper. Makes 4 servings.

Nutrition Facts (Spanish Rice with Chicken and Shrimp)

361 kcal cal., 3 g fat (1 g sat. fat, 122 mg chol., 1340 mg sodium, 51 g carb., 31 g pro.

Percent Daily Values are based on a 2,000 calorie diet

http://www.bhg.com/recipes/quick-easy/dinners-30-minutes-less/30-minute-meals/#page=13

Herbed Chicken and Mushrooms

Transform chicken legs and thighs into a mouthwatering dinner entree with this comforting slow cooker recipe. Assorted fresh mushrooms, carrots, onion, and tomatoes top a bed of fettuccine in this protein-packed chicken slow cooker meal. For added nutritional value, swap white pasta for a whole wheat or spinach variety.

Ingredients

3 pounds chicken thighs and/or drumsticks, skinned

1 tablespoon oil

5 cups sliced assorted fresh mushrooms, such as shiitake, button, crimini, and/or oyster

1 red onion, cut into wedges

1/2cup chopped carrot (1 medium)

1/4cup dried tomato pieces (not oil-packed)

3/4cup chicken broth

1/4cup dry white wine or chicken broth

3 tablespoons quick-cooking tapioca, crushed

1 teaspoon dried thyme, crushed

1/2teaspoon garlic salt

1/2teaspoon dried basil, crushed

1/4teaspoon ground black pepper

4 1/2cups hot cooked plain and/or spinach linguine or fettuccine, or hot cooked rice

Directions

If desired, in a large skillet cook chicken pieces in hot oil until browned. Drain off fat; set chicken aside. In a 4- to 5-quart slow cooker combine mushrooms, onion, carrot, and dried tomato. Pour broth and wine over mushroom mixture in cooker. Sprinkle with tapioca, thyme, garlic salt, basil, and pepper. Add chicken pieces to cooker.

Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.

Serve chicken and vegetables over hot cooked pasta; drizzle with cooking juices.

Nutrition Facts (Herbed Chicken and Mushrooms)

360 kcal cal., 7 g fat (2 g sat. fat, 107 mg chol., 350 mg sodium, 39 g carb., 3 g fiber, 34 g pro.

Percent Daily Values are based on a 2,000 calorie diet

Habits To Improve Your Health

Relax Your Forehead

Your forehead is like a mood ring, immediately displaying whether you are relaxed or tense. And long-term stress can affect your health in all sorts of untoward ways. Try this 10-minute technique from Dr. Gary W. Small, professor of psychiatry at the University of California Los Angeles and director of the UCLA Center on Aging.

Sit in a comfortable chair and breathe slowly and deeply. Close your eyes and pay close attention to your breath going in and out. Relax the muscles in your forehead and around your eyes. Then, allow your concentration to move to your cheek and jaw muscles, relaxing them too. Continue to move your concentration down along your neck to your shoulders, focusing on letting go of any tightness and pain you feel. Remember to keep breathing slowly and deeply. Practice this twice a day for a bout five minutes each time.

10 Minute Workout to Toned Abs, Legs and Arms

10 Minute Total Body Workout

These multitasking moves from our sister magazine Fitness will tone your abs, legs, and upper arms. Jonathan Ross, owner of Aion Fitness in Bowie, Maryland, shows you five quick exercises perfect for busy schedules. Grab a pair of 5- to 10-pound dumbbells and a mat, and get ready to trim, tighten and tone. Click the link above to connect to the site.

Triceps Press and Knee Tuck

This move targets triceps, abs, and hips.
Lie faceup with knees bent 90 degrees, a dumbbell in each hand, arms over shoulders, palms in.
Bend elbows, bringing dumbbells behind head, as you lift and extend legs in from of you. Return to start. Do 15 reps.

Wide-Stance Deadlift

This move targets lower back, butt and legs.Stand with feet more than should-width apart, toes pointed out 45 degrees, a dumbbell in each hand, arms in front of thighs, palms in.Hinge forward from hips, keeping back and legs straight, as you lower dumbbells to shin leve. Return to start. Do 12 reps.

Plie-Curl Combo

This move targets biceps, abs, hips, butt, and legs.

Stand with feet more than shoulder-width apart, toes pointed out 45 degrees, a dumbbell in each hand, arms by sides, palms in.

Squat, keeping knees behind toes. Maintain squat and do 2 hammer curls: Palms in, elbows by sides, bring weights to shoulders, then lower.

Stand up to return to start position. Turn palms to face forward and do 2 biceps curls. Repeat series 5 times.

Rocket Jump

This move targets shoulders, abs, butt, and legs.

Stand with feet shoulder- width apart, a dumbbell in each hand, elbows bent by sides, hands in front of shoulders, palms in.

Squat, keeping knees behind toes and abs engaged.

Stand up while simultaneously turning palms forward, pressing arms straight overhead and lifting heels off floor. Lower to start. Do 15 reps.

Single-Leg Row

This move targets back, abs, and legs.

Stand with feet hip-width apart, knees slightly bent, a dumbbell in each hand, palms facing thighs.

Lift right foot a few inches behind you. Keeping back flat and abs tight, hinge forward from waist. Pull elbows up and out to sides at shoulder level; lower.

Do 12 reps, keeping right leg lifted throughout. Switch legs; repeat.

Cheesy Chicken Empanadas

If you have never had empanadas you have to try this recipe! The crispy flaky crust on the outside and the tender flavorful meat on the inside....delish! I am a Food Network junkie and the Neely's rarely disappoint. You could even do a buffalo chicken, beef or pork inside...either way you are going to love them!

Recipe courtesy of Patrick and Gina Neely
Recipe courtesy The Neelys

Cheesy Chicken Empanadas
Total Time:
50 min
Prep:
25 min
Cook:
25 min
Yield:8 servings
Level:Easy
Ingredients

1 tablespoon olive oil
1/2 small red onion, finely chopped
1 jalapeno, finely diced, seeded and ribs removed
2 cloves garlic, minced
3 green onions, thinly sliced
Kosher salt and freshly ground pepper
1 1/2 cups shredded then diced cooked chicken breasts (from leftover chicken)
1 cup shredded Monterey and Cheddar cheese blend
4 ounces cream cheese, diced
Dash of hot sauce
1 egg
Flour, for rolling
1 (15-ounce) package refrigerated pie dough
1 tablespoon chipotle chile powder
Chili Lime Dipping Sauce, recipe follows
Chili Lime Dipping Sauce:
1 cup Greek yogurt
1 chipotle pepper (canned in adobo sauce), minced
Juice and zest of 1 lime
Directions

Preheat the oven to 375 degrees F. Coat a baking sheet with nonstick spray.

Place a large saute pan over medium heat and add oil. Once the oil is hot, add the onion, jalapeno, garlic, green onions and saute until tender, about 3 minutes. Season with salt and pepper.

In a large bowl, combine the chicken, cheese, cream cheese, sauteed mixture and hot sauce together.

Whisk the egg in a small bowl. Set aside. Sprinkle flour on your work surface and unroll the pie dough.

Roll out each round to a 13-inch circle. Cut each crust into 8 (4-inch) circles with a biscuit cutter. You can knead the scraps and then roll out, if necessary. Spoon about 1 heaping tablespoon of the chicken mixture into the center of each round. Brush the edges with the egg wash and fold each circle in half. Gently press on the top of the empanada to release any air. Seal the edges with a fork and brush the top with the remaining egg wash. Sprinkle with chile powder. Bake until golden brown, about 20 minutes.

Serve the chicken empanadas with the Chili Lime Dipping Sauce.

Chili Lime Dipping Sauce:
Combine the yogurt, chipotle and lime zest and juice in a bowl.

Baked Buffalo Wings

No matter who you are cheering for the game is not the same without wings!

Baked Buffalo Wings Recipe

• 20 chicken wing drummettes (thawed)
• 3/4 cup all-purpose flour
•   1 tablespoon cayenne pepper
• 1/2 teaspoon granulated garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon chili powder
• 1/4 cup melted butter
• 1/2 cup hot pepper sauce

1. First, prepare the chicken wing drummettes for baking.  Rinse the thawed drummettes under running cold water, then using paper towels pat each wing until dry. 

2. In a resealable plastic bag, combine and shake together flour, cayenne pepper, garlic powder, salt, and chili powder.  Next add chicken drummettes to the bag and shake the bag until all wings are covered evenly with flour and mixture. 

3. Line baking sheet with aluminum foil.  Spread wings out on the baking sheet, cover with plastic wrap and refrigerate until the flour coating is firm, about an hour or so.

4. Preheat oven to 400 degrees Fahrenheit. In a medium bowl, whisk together melted butter and hot pepper sauce to form hot wing sauce.  Individually dip each wing into the hot wings sauce.  After dipping each piece, place on your aluminum foil lined baking sheet.  Spray foil with a thin layer of grease before layering wings to prevent wings from sticking. Repeat process until all wings are coated with sauce and placed on the baking sheet. Use tongs during the dipping and placing process.

5. Place dipped wings in preheated oven and bake for about 40-45 minutes, turn wings over half way through baking.  Wings are done and ready to eat when they are crispy on the outside.  Serve buffalo wings with blue chess dressing, alongside celery and carrot sticks. Enjoy.

- See more at: http://www.soulfoodandsoutherncooking.com/baked-buffalo-wings-recipe.html#sthash.EKpUjqHn.dpuf

Quick and Easy Lemonade

Quick and Easy Lemonade Recipe

In my opinion homemade lemonade runs a close second to sweet tea, the southern favorite.  We can all relate to a cool and thrust quenching glass of lemonade on a hot summers day. 

Recipe Ingredients:

• 4 lemons
• 1/2 cup sugar (or your prefered sugar substitute)
• 2 quarts water
• honey to taste
• ice

Recipe Instructions:

1. It doesn't get any simpler than this. Rinse lemons thoroughly. Next you want to prepare the lemons for squeezing. Roll whole lemons with the palm of your hands on the kitchen counter top to break up the pulp and produce more juice.
2. Next cut lemons in half and squeezed out the juice. If you have a juicer use it, if not just squeeze your juice into a bowl. Strain the lemon juice through a fine strainer to remove seeds.
3. Pour lemon juice into a two quart pitcher. Add sugar and water, then stir vigorously until sugar is completely dissolved. Add you favorite honey to taste. Serve lemonade with ice.

- See more at: http://www.soulfoodandsoutherncooking.com/homemade-lemonade.html#sthash.K3JZjQhl.dpuf

Salmon Croquette

Salmon Croquette, another southern food favorite, is simple and easy to prepare. Depending on your family history, salmon croquettes have several other names including salmon patties, salmon cakes and salmon patty. The names may be slightly different but one thing remains the same they're delicious.

This entree is popular among southern families because canned salmon is inexpensive. You can make this dish for breakfast and dinner.

Let me introduce you to a very quick and easy croquette recipe that uses the simplest of ingredient including canned salmon, onions, eggs, corn meal, and fresh ground pepper.

Salmon Croquette Recipe

Recipe Ingredients:

• 1 can (15-1/2 ounce) pink or red salmon
• 1 medium onion, finely chopped
• 2 large eggs, beaten
• 1/2 cup yellow cornmeal
• salt and freshly ground pepper to taste
• 2 tablespoons butter or extra virgin olive oil

Cookware and Utensils:

• medium skillet
• measuring cup
• medium mixing bowl

Recipe Instructions:

1. As always, the key to great cooking is to be prepared and to use quality ingredients.
2. Drain juice from salmon. Pour salmon into a medium bowl and using a fork break salmon apart into small pieces.
3. Add onions, beaten eggs, cornmeal, salt and pepper to taste, mix thoroughly. Shape the mixture evenly into four cakes or patties.
4. Heat the butter or oil over medium heat in a medium skillet. Brown salmon croquette patties on both sides, 3-5 minutes on each side. Serve your salmon croquettes hot.

- See more at: http://www.soulfoodandsoutherncooking.com/salmon-croquette-recipe.html#sthash.00FVvyZ7.dpuf

Pulled Chicken Sandwiches

A variation of the pulled pork sandwich with a lighter twist!

Ingredients

·       1 cup of finely diced onions

·       1 teaspoon of canola oil

·       1 ¾ pounds of boneless skinless chicken thighs; trimmed of fat

• 1 cup ketchup

·       Click to see savings

• 2 tablespoons cider vinegar
• 2 tablespoons molasses or use ¼ cup of Sweet Baby Rays BBQ sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon hot sauce
• 8 (1.2-ounce) whole-wheat hamburger buns or can be used on slider buns

Preparation

·       Place onion a 4-quart oval electric slow cooker. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add half of chicken, and cook 3 to 4 minutes on each side or until golden brown. Place chicken in a single layer on top of onion. Repeat procedure with remaining chicken.

·       Combine ketchup and next 7 ingredients (through hot sauce); pour over chicken. Cover and cook on LOW for 4 hours until chicken is tender and sauce is thick.

·       Remove chicken from slow cooker. Shred chicken with 2 forks, and stir into sauce. Spoon 3/4 cup chicken mixture onto bottom of each bun; cover with bun tops.

Chicken-Asiago-Spinach Quiche or Ham-Potato-Spinach-Torte'

Being from the small town of Bunkie, Louisiana, it wasn't until I moved to California that I had heard of a Torte or a Quiche. I think it's important to know the difference especially when you are explaining it to your guest. So here is what I've learned: A torte \ˈtȯrt-ə, ˈtȯrt\ is defined as a rich, usually multilayered, cake that is often made with a very little flour and ground nuts or breadcrumbs, egg yolks, sugar an stiffly beaten egg whites. There are also savory tortes - which would describe the Spinach Torte recipe I'm sharing with you today. A quiche \kēSH\ is a baked flan or tart with a savory filling thickened with eggs. I am sharing a recipe for both a Torte and a Quiche below. Try them both and see won't you fall in love...especially if you love a one dish meal!

Now I have not tried the Chicken-Asiago-Spinach Quiche recipe but you can best believe that is one the list for next week. I love everything about this recipe especially the cheese. Again you can substitute the low-fat ingredients if you are really watching your calorie intake...one slice is 540 calories which is not bad for dinner. 

Chicken-Asiago-Spinach Quiche

A clever combination starts with refrigerated pie crust in an easy-to-assemble quiche.

• prep time30 min
• total time1 hr 25 min
• ingredients15
• servings8

Ingredients

1

box Pillsbury™ refrigerated pie crusts, softened as directed on box

2

tablespoons CRISCO® Pure Vegetable Oil

1/2

teaspoon finely chopped garlic

1

medium onion, chopped (1/2 cup)

1/2

cup cooked real bacon pieces (from 2.5-oz package)

1

cup chopped cooked chicken

1

box (9 oz) Green Giant™ frozen chopped spinach, thawed, squeezed to drain

1

container (8 oz) sour cream

1/4

teaspoon salt

1/4

teaspoon garlic powder

1/8

teaspoon pepper

2

cups shredded sharp Cheddar cheese (8 oz)

1 1/2

cups shredded Asiago cheese (6 oz)

3

eggs

1/2

cup whipping (heavy) cream

1 Heat oven to 375°F. Unroll pie crust and press firmly against bottom and side of 9-inch regular or 9 1/2-inch deep glass pie plate; flute edge as desired. Prick bottom of crust several times with fork. Bake 10 minutes; cool.

2 Meanwhile, in 10-inch skillet, heat oil over medium heat. Add garlic and onion; cook 2 to 3 minutes, stirring occasionally, until onion is tender. Reduce heat. Stir in bacon, chicken and spinach; toss to combine. Remove from heat; transfer mixture to large bowl.

3 Stir sour cream, salt, garlic powder and pepper into spinach mixture until well blended. Stir in cheeses.

4 In small bowl, beat eggs and whipping cream with fork or wire whisk until well blended. Gently fold into spinach mixture until well blended. Pour filling into pie crust.

5 Bake 15 minutes. Cover crust edge with strips of foil. Bake 20 to 25 minutes longer or until center is set and edge of crust is golden brown. Let stand 15 minutes before serving.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

 

Calories

540

 ( 

Calories from Fat

380),

 

% Daily Value

 

Total Fat

42g

42%

 

(Saturated Fat

21g,

21%

 

Trans Fat

1g

1%

 ), 

Cholesterol

175mg

175%;

 

Sodium

920mg

920%;

 

Total Carbohydrate

17g

17%

(Dietary Fiber

1g

1%

 

  Sugars

3g

3%

 ), 

Protein

25g

25%

 ; 

% Daily Value*:

 

Vitamin A

70%;

 

Vitamin C

0%;

Calcium

40%;

 

Iron

6%;

Many years ago some one gave me a subscription to Pillsbury cookbooks - you know the smaller cookbooks that are at the grocery store registers that call out to you while you are in line. I was so excited about it...I received a new book every month for a year and I think I even renewed that subscription for a couple of years. Anyway, I tried many of the recipes but there was one for a Spinach Torte' that became a favorite in my home - my daughters and I loved it! I served it with a fresh fruit salad with yogurt...yum!

This torte is made with multiple layers of cheese, red potatoes, onions ham and spinach sealed between two beautiful pie crust. I used a mandolin to slice my potatoes and onions to the perfect thickness. And since I'm a cheese lover I always add extra cheese. If you are concerned about the ham and cheese you can substitute low fat cheese and turkey. Delicious! I'm a ham lover so it's perfect just as it is for my taste. It doesn't require seasoning because the juice of the ham along with the onions and cheese gives it flavor but I sprinkle a little pepper on my potatoes and spinach for extra flavor.The next time I make this I'm going to combine smoked gouda and sharp cheddar cheese. Hey I think you should try it, change it up a bit and then come back and tell me what you think...I bet it will become one of your families favorites also!

Spinach Torte'

2 deep dish pie crusts

4 oz. (1 cup) shredded cheddar cheese (I love cheese so I add more)

3/4 lb. thinly sliced cooked ham (I have the deli slice the ham so it’s not too thick)

1 1/2 cups thinly sliced unpeeled red potatoes (I use a mandolin to slice my potatoes and onions thin)

1 medium onion, sliced

1 (9 oz) pkg green giant harvest fresh frozen spinach, thawed, squeezed

1 egg

1 tablespoon water

Allow both crust pouches to stand at room temperature 15-20 minutes. Heat oven to 375. Place cookie sheet in oven to heat.

Prepare pie crust according to package directions. Sprinkle 1/3 cup of the cheese on the bottom of crust. Top with half of ham, half of potatoes and half of onion slices. Distribute spinach evenly over onion. Top with 1/3 cup cheese and remaining ham, potatoes and onion. Sprinkle remaining 1/3 cup cheese over onion. Gently press mixture into pan. top with second crust ; fold top crust over top edge of bottom crust and pinch to seal edges. Cut slits in top crust. In small bowl, combine egg and water; mix well. Brush top crust with egg mixture.

Place torte on hot cookie sheet. Bake at 375 for 45-60 minutes or until crust is deep golden brown and filling is thoroughly heated.