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A Taste of Glory Archives
Shirleen Mitchell
Here are a few HEALTHY recipes that taste good too.
Also See Cooking Tips
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Jiffy Mushroom Chicken and Rice
4-6 boneless and skinless chicken breast or thighs
1 can cream of mushroom soup
1/4 cup water
1/4 cup milk
1 box of chicken flavored rice mix
1 small can of peas
1 small can of diced carrots
1 cup fresh slice mushrooms
Spray frying pan with canola, vegetable or olive oil, heat pan on medium hi. Brown chicken on both sides for 5 - 10 minutes. Remove chicken from pan and place in casserole dish. Add can of soup, mushrooms, milk and water, cover and continue baking at 300 degrees until clear juices appear from chicken when pierced. While chicken is simmering prepare rice mix as instructed on package, during the last 5 minutes stir in drained peas and carrots. Serve rice and chicken with a Caesar salad mix and quick biscuits found in your favorite supermarket.
Enjoy! Cooking time 25 - 30 minutes. Serves 4 or 5.
Quick Jambalaya
1/2 lb. beef/turkey kielbasa, sliced
1/2 lb. boneless chicken, chopped
1/2 lb. shrimp, whole
1 Tbs. canola oil
1/4 tsp. garlic powder
1/2 cup onion, coarsely chopped
1/2 cup frozen peas
1 can onion soup
1/3 picante sauce
11/4 cup uncooked instant rice
Heat oil in skillet, add chicken, kielbasa, onion and garlic, cook until browned. Discard fat. Add soup, sauce and shrimp. Heat to boil , add rest of ingredients, cover and cook on low heat for 6 minutes or until done. Serve with easy garlic biscuits. Cooking time 20 minutes. Serves 4.
Easy Garlic Biscuits
2 1/2 cups of baking biscuit mix
1/2 cup shredded cheddar cheese
1 tsp. garlic powder
1/2 can seasoned chicken broth
1/4 cup melted butter
Preheat oven to 450 degrees. Mix all ingredients, except butter, together. Drop heaping spoonfuls onto ungreased baking sheets. Bake for 8 - 10 minutes until brown. Brush top of biscuits with melted butter. Serve hot. Makes 12 biscuits.
Time Saving Stroganoff
1 lb. beef strips, boneless
1 Tbs. cooking oil
1 can cream of mushroom soup
1 can beef broth
2 tsp. Worcestershire sauce
1 cup water
4 cups uncooked egg noodles
1/2 cup sour cream
Heat oil in frying pan, add beef and done. Add soup, Worcestershire sauce, broth and water. Heat to boil, cook for 15 minutes on medium heat add egg noodles after cooking for 10 minutes. Stir in sour cream and continue to cook for 3 -5 minutes until heated thoroughly. Serve with steamed broccoli or mixed vegetables. Makes enough for 4 servings.
Three Seafood Salad
1 can white tuna (in spring water)
1 can crab meat
1 can shrimp
1 cup diced celery
3/4 cup diced cucumber
3/4 tbsp. capers
4 chopped radishes
2 tbsp. French dressing
2 tbsp. lemon juice
1/2 cup mayonnaise
salt & pepper to taste
paprika to garnish
red leaf lettuce
Drain tuna, crab meat and shrimp. Combine, add French dressing and chill for 20 minutes. Add celery, cucumber, capers and radishes. Mix together lemon juice and mayonnaise. Add mayonnaise mixture to other ingredients, toss, season to taste and serve on a bed of red leaf lettuce. Garnish with paprika. Serves 6
Salmon Salad
1 can salmon
2 boiled eggs, chopped
1/4 small onion, chopped
3/4 cup chopped celery
2 tbsp. sweet relish
1/3 cup mayonnaise
1 tsp. honey mustard
Drain salmon, beak into chunks. Add all other ingredients and toss. Refrigerate for 30 minutes, serve cold on toasted whole wheat bread. Serves 4.
Grilled Sax Sandwich
10 slices of rye or wheat bread
2 eggs
1/2 cup milk
sliced chicken breast
5 slices of turkey ham or deli turkey breast
5 slices of American cheese
5 slices of Swiss cheese
Honey Dijon mustard
2 tbsp. butter
Beat eggs, milk and salt and pepper (if desired to taste) together. Remove ends of bread, soak bread slices in mixture until well saturated, drain. Place slices of American cheese, chicken and turkey ham or turkey on 5 slices of bread. Top with Swiss cheese and spread on mustard, cover with another slice of bread. Heat butter in skillet or spread butter on grill of a sandwich maker, grill on both sides, pressing sandwich together. Cut diagonally across. Makes 5 sandwiches.
Summertime Banana Pie
1 9' graham cracker crust
1 8 oz. pkg. cream cheese
1/3 cup of coconut, toasted
2 ripe bananas
2 c. milk
1 pkg. of vanilla pudding mix
Slice bananas into crust. Add 1/2 cup milk to cream cheese, mixing together until smooth. Combine pudding mix, remainder of milk with cream cheese mixture, beat together for 1 minute. Pour into crust , chill for at least an hour. Sprinkle with coconut before serving.
Ambrosia
1 8 oz. sour cream
1 8 oz. cottage cheese
1 pkg. miniature marshmallows
1 jar maraschino cherries, drained and quartered
1 16 oz. can crushed pineapple, drained
1 can mandarin oranges, drained and halved
Mix all together, gently folding in the cherries and oranges. Chill for 24 hours.
Orange Jello
1 16 oz. tub whipped cream
2 3 oz. pkg. orange jello
1 large can mandarin oranges
1 16 oz. sour cream
1 20 oz. can crushed pineapple
Drain fruit; cut up oranges. Mix jello with fruit. Blend in sour cream and whipped cream. Refrigerate for 4 hours. Serve chilled.
Sparkling Punch
1 6 oz. can frozen lemonade, concentrate, thawed & undiluted
1 8 oz. can crushed pineapple
1 10 oz. pkg. frozen strawberries, thawed
3 qts. ginger ale, chilled
Combine all ingredients, (do not drained pineapple or strawberries) except ginger ale into a blender and blend at high speed until smooth. Pour ingredients into a pitcher or punch bowl, chill. Just before serving add ginger ale. Garnish with fresh whole strawberries and lemon slices. Makes 4 quarts.
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I'd like to hear from you!
If you try a recipe from our site and would like to comment
or want to share successful recipes and/or cooking tips on our web,
contact me: Shirleen@hearministries.net. (your name will accompany
the comment, recipe or cooking tip).
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