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LiveLaughLove wrote:
Chicken pasta

Ingredients
2 chicken breast
Butter
Milk
Salt
Pepper
Cheese 
BBQ chips (optional)
onion
pasta noodlea

1 Fill a pan with water and bring to a boil then put your noodles in.
2 Cook the chicken. Get a skillet out and turn it to medium. Cut the chicken breast into small chunks (bite size) Salt and pepper it to taste.
3 Dice an onion cut an onion in half then cut it so its like half of rings and then turn it and cut again so you have small pieces.
4 Put about a spoon ful of butter in a pan and put the onions in the pan. Once the onions start cooking a bit put the chicken in.
5 Check on the noodles try one to see if their done.
6 Rince the noodles With cold water.
7 Flip the chicken so it cooks on the other side cut a piece in half to see if its done if its white its done if its pink its not dne.
8 put the noodles and the chicken in a big bowl. Add the alfredo sauce and about 1/3 cup of milk. Add a cup of cheese and stir untill its all mixed well.
9 Put it in a caserole pan. And crunch up the bbq chips untill their crumbs and put it on the top of the caserole. This makes a nice crunch. On top add cheese on top of the crumbs to help it crisp up. (The bbq chips is totally optional)
10 Bake at 350 degrees of 30 min.
11 Cut and serve.

Enjoy

vintagepeonies wrote:



Southwestern Turkey Fajita

Total time: 50 min
Cook time: 30 min

Serves 6

Ingredients

Tomatillo Salsa

• 1 pound(s) tomatillos, husked and rinsed
• 1 small poblano chile, cut in half, stems and seeds discarded
• 1 small shallot, cut up
• 3 tablespoon(s) fresh lime juice
• 3/4 teaspoon(s) salt
• 3/4 teaspoon(s) sugar
• 1/3 cup(s) packed fresh cilantro leaves, chopped

Turkey and Onion Fajitas

• 2 (about 1 3/4 pounds) whole turkey-breast tenderloins, substitute 6 medium skinless, boneless chicken-breast halves
• 2 tablespoon(s) fajita seasoning, (see note)
• 4 teaspoon(s) olive oil
• 3 large onions, cut into 1/2-inch-thick slices
• 12 (6-inch) corn tortillas
• Cilantro sprigs and red chiles, for garnish

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Directions

1. Make the Tomatillo Salsa: Preheat broiler. Place tomatillos in broiling pan without rack. Place pan in broiler 5 to 6 inches from source of heat and broil tomatillos 10 minutes or until blackened in spots and blistering, turning tomatillos over once. When tomatillos are turned, add poblano, skin side up, to pan and broil 6 minutes or until charred.
2. In blender or food processor with knife blade attached, pulse tomatillos, poblano, shallot, lime juice, salt, and sugar until chopped. Stir in cilantro. Cover and refrigerate salsa up to 3 days if not serving right away. Makes about 2 cups.
3. Prepare Turkey and Onion Fajitas: In medium bowl, toss turkey tenderloins or chicken with fajita seasoning and 2 teaspoons oil. Brush onion slices with remaining 2 teaspoons oil.
4. Place turkey or chicken and onions on hot grill rack. Cook turkey 15 to 20 minutes (chicken 10 to 12 minutes) or until juices run clear when thickest part is pierced with tip of knife (internal temperature of turkey tenderloins should be 170 degrees F on meat thermometer), turning turkey or chicken over once. Cook onions 12 to 15 minutes or until tender and golden, turning them over once.
5. While turkey or chicken is cooking, place several tortillas on same grill and heat just until lightly browned, removing to a sheet of foil as they brown. Wrap tortillas in foil and keep warm.
6. To assemble fajitas: Transfer onions to bowl. Transfer turkey or chicken to cutting board and thinly slice. Top tortillas with equal amounts of turkey or chicken and onion; spoon some salsa on each and fold over to eat out of hand. Serve with any remaining onions and salsa.

   Nutritional Information without salsa: About 350 calories, 36 g protein, 35 g carbohydrate, 7 g total fat (1 g saturated), 5 g fiber, 88 mg cholesterol, 440 mg sodium.

   Nutritional Information for each 1/4 cup salsa: About 30 calories, 1 g protein, 6 g carbohydrate, 1 g total fat (0 g saturated), 1 g fiber, 0 mg cholesterol, 220 mg sodium.

    

vintagepeonies wrote:
Ohh lol i thought u said we could get it from the internet
ok i'll try something else then

Elisabeth wrote:
Aah I feel like cooking now aha xD

Elisabeth wrote:
Aah I feel like cooking now aha xD

Ali wrote:
Berry Smoothie

Ingredients:

• Crushed ice
• Fresh OR frozen blueberries 
• Fresh OR frozen strawberries
• A little milk OR vanilla ice cream
• Orange Juice (you can substitute with other orange flavored juices, but orange juice is the most healthy) - put double the amount of milk/ice cream used

Of course the amount you put depends on your serving, adjust as needed.

Directions:

1. Chop up the blueberries and strawberries into smaller pieces  
2. Put the crushed ice in the blender and turn it on in order to make them as small as possible
3. Add the berries in the blender and pour your juice and milk inside, if using ice cream, wait and blend the other food first
4. (optional) After you blend it for a few seconds, add in the ice cream
5. Blend until finished
6. Enjoy your healthy berry smoothie!

When done, the color should look somewhat like this with variation depending on what you use (stock photo):

FreshJuice wrote:
       Zucchini Crescent Pie      
        Ingredients:

1. 1 package (8 ounces) refrigerated crescent rolls
2. 2 medium zucchini, sliced lengthwise and quartered
3. 1/2 cup chopped onion
4. 1/4 cup butter, cubed
5. 2 teaspoons minced fresh parsley
6. 1/2 teaspoon salt
7. 1/2 teaspoon garlic powder
8. 1/2 teaspoon pepper
9. 1/4 teaspoon dried basil
10. 1/4 teaspoon dried oregano
11. 2 eggs, lightly beaten
12. 2 cups (8 ounces) shredded part-skim mozzarella cheese
13. 3/4 cup cubed fully cooked ham
14. 1 meduim Roma tomato, thinly sliced

           Prep: 25 min. Bake: 20 min.

           Directions:  

1. Separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal seams and perforations. Bake at 375° for 5-8 minutes or until lightly browned.
2. Meanwhile, in a large skillet, saute zucchini and onion in butter until tender; stir in seasonings. Spoon into crust. Combine the eggs, cheese and ham; pour over zucchini mixture. Top with tomato slices.
3. Bake at 375° for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6 servings.

          And your Zucchini Crescent Pie is done! 

OwlInfestation wrote:

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I'm sorry, your entry doesn't count as the competition closed yesterday.