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  1. #1
    Deal GURU
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    Default September Begins

    Marinated Greek chicken with rice and corn

    Red chicken and black beans over rice (from today)

    Sloppy Jennies and corn (from today)

    Spanish chicken with sweet peppers and potatoes

    Cajun macaroni and cheese (from the freezer) and salad


    Coconut-pine nut risotto (from the freezer) and salad

    Kielbasa soup with chard and cheese tortellini (from the freezer)

  2. The Following 8 Users Say Thank You to mos For This Useful Post:


  3. #2
    Smart Budgeter
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    Default Re: September Begins

    Sloppy Jennies? I've had sloppy Joes and sloppy Joses, but I have never even heard of a sloppy Jenny. Care to share? =)
    I am SO looking forward to "empty-nest syndrome"!

  4. #3
    Deal GURU
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    Default Re: September Begins

    OK, these all sound SOOOOO DELISH!!!! Could I please have these recipes???

    Marinated Greek chicken
    Red chicken and black beans over rice
    Spanish chicken with sweet peppers and potatoes

  5. #4
    Deal GURU
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    Default Re: September Begins

    Sloppy Jennies are not the easiest things in the world to make. You have to use your favorite recipe for sloppy joes and substitute chopped or shredded turkey!

    gotcha! LOL!

  6. #5
    Deal GURU
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    Default Re: September Begins

    geez gal...gonna work my fingers to the bone! LOL!
    Marinated Greek Chicken
    3 tbs lemon juice
    2 tbs vinegar
    1 tbs olive oil
    1 tsp parsley
    2 tsp minced garlic
    1 tsp oregano
    1/4 tsp crushed red pepper
    4 boneless, skinless chicken breast halves
    1/4 tsp salt
    Whisk all ingredients except chicken and salt in small bowl. Place chicken in resealable plastic bag. Add marinade, turning to coat. Refrigerate at least 1 hour or up to 10 hours turning occasionally. Remove chicken from marinade. Discard marinade. Sprinkle chicken with salt. heat grillpan over medium-high heat until hot. cook chicken 8 to 10 minutes or until no longer pink in center, turning once. 4 servings = 160 calories

    Red Chicken and Black Beans over Rice
    1 tbs olive oil
    1 onion, diced
    1 celery rib, diced
    1/2 green pepper, diced
    2 cloves garlic, minced
    1 bay leaf
    1/2 tsp oregano
    1/2 tsp salt
    1/4 tsp pepper
    dash cayenne
    1/4 cup dry red wine (or chicken broth)
    2 cups chicken broth
    1 1/2 cups diced cooked chicken
    8-oz can tomato sauce
    1 cup black beans (canned or cook your own)
    3 cups cooked rice
    Heat oil in large skillet over medium-high heat until hot. cook onion, celery and bell pepper 3 to 5 minutes or until softened, stirring occasionally. Add garlic. Cook and stir 1 minute. Stir in bay leaf, oregano, salt, pepper and cayenne. Pour in wine, stirring to scrape up any browned bits from bottom of skillet. Stir in all remaining ingredients except rice. Simmer over medium heat 10 minutes or until reduced and slightly thickened. Remove bay leaf before serving. Serve over rice. 4 servings = about 365 calories.

    Spanish Chicken with Sweet Peppers
    3 1/2 lb whole chicken, cut up
    3/4 tsp salt, divided
    1/2 tsp pepper, divided
    1 tbs olivie oil
    2 onions, coarsely chopped
    2 red peppers, coarsely chopped
    1 yellow pepper, coarsely chopped
    3 garlic cloves, minced
    1 tomato, chopped
    1/2 cup vinegar
    1/4 tsp saffron (can use curry or turmeric)
    1/2 cup heavy whipping cream
    Heat oven to 350. Sprinkle chicken with 1/2 tsp of the salt and 1/4 tsp of the pepper. Heat large skillet over medium-high heat until hot. Add oil. Heat until hot. Cook chicken in batches 6 to 8 minutes or until golden brown, turning once. Reserve chicken breasts. Place remaining chicken pieces in large ovenproof pot. Add onions to skillet. Cook over medium to medium-low heat 5 minutes. Sprinkle over chicken. Add peppers to skillet. Cook and stir 3 minutes. Add garlic. Cook and Stir 30 to 60 seconds or until fragrant. Spoon mixture over chicken. Add tomato and remaining salt and pepper to chicken. Boil vinegar in skillet over high heat until reduced to 1/3 cup, stirring to scrape up any browned bits from bottom of skillet. Pour over chicken. Combine 1 tbs hot water and saffron. Stir into liquid in pot. Cover. Bring to a boil. Bake 15 minutes. Add chicken breasts. Bake, covered, 25 to 35 minutes or until chicken is no longer pink in center. Remove chicken, peppers, and onions with slotted spoon. Bring remaining liquid in pot to a boil. Boil over high heat 3 minutes or until reduced by half. Add cream. Boil 2 to 3 minutes or until slightly thickened. 4 servings = about 610 calories.
    whew! LOL!
    Last edited by mos; 09-06-2009 at 12:59 PM. Reason: spelling! atrocious! had to do it! it's all rtebalt's fault! [G]

  7. #6
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    Default Re: September Begins

    Thanks so much Mos!!! I love getting new recipes! Can't wait to try them!!!

  8. #7
    Deal GURU
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    Default Re: September Begins

    In the Red Chicken & Black Beans, is the 1/2 tsp oregano ground ?

  9. #8
    Deal GURU
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    Default Re: September Begins

    good question about the oregano! I rarely use ground. I like the flakes...it's a presentation thing with me when I do make something where I'm not interested in presentation, I grind up the flakes myself -- I'm so cheap! LOL! you can use the ground, HOWEVER, unless you REALLY like oregano taking over the flavors, only use 1/4 tsp because it dissolves and the flavor is stronger.

 

 
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