Barbequed Chuck Roast

4 lb round (7-bone chuck roast) cut 2″ thick
2 teaspoons meat tenderizer
3 green onions, chopped
1 garlic clove
1/4 green bell pepper (diced)
2 stalks celery, diced
1/2 teaspoon oregano
1/2 teaspoon rosemary
1 dash cayenne
1 tablespoon Worcestershire sauce
3/4 cup Burgundy wine
3 tablespoons peanut oil

Slash fat edges. Sprinkle both sides of roast evenly with meat tenderizer. Pierce meat deeply all over with fork.

Place in shallow dish and top with green onions, garlic, green pepper, celery, oregano, rosemary and cayenne.

Combine worcestershire, burgundy and oil and pour over meat.

Refrigerate overnight, turning meat several times, each time spooning the chopped ingredients over top again.

Sear both sides over glowing coals. Raise grill and continue cooking, have meat about six inches from heat, until done as desired. Allow from 50 to 60 minutes for total cooking time.

Brush frequently during cooking with any remaining marinade

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Parmesan Crescent-Topped Chicken A La King

2 tablespoons butter
1 1/2 lb. boneless skinless chicken breast halves, cut into bite-sized pieces
1 1/2 cups carrot strips (1 1/2×1/4×1/4 inch)
1 1/2 cups cut fresh green beans or Green Giant Frozen Cut Green Beans
1 cup thin red bell pepper strips (1 medium)
1/2 cup sliced green onions
1/2 cup all-purpose flour
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
1 (14 1/2-oz.) can ready-to-serve chicken broth
3/4 cup milk
1/4 cup grated Parmesan cheese

1 (8-oz.) can Pillsbury Refrigerated Crescent Dinner Rolls
1 egg white, beaten
2 tablespoons grated Parmesan cheese

Heat oven to 375°F.

In large skillet, melt 2 tablespoons butter over medium-high heat. Add chicken; cook and stir 3 minutes. Add carrots, green beans, bell pepper and onions; cover and cook until chicken is no longer pink and vegetables are crisp-tender, stirring

Lightly spoon flour into measuring cup; level off. Add flour, Italian seasoning, salt and pepper to skillet. Stir in broth and milk. Bring to a boil, stirring constantly. Stir in 1/4 cup Parmesan cheese.

Spoon into ungreased 2 1/2-quart oval casserole or 13×9-inch (3-quart) baking dish.

Separate dough into 8 triangles. Starting at short side of triangle, roll each triangle up halfway. Arrange over hot chicken mixture with tips toward center. Do not Overlap. Brush crescent rolls with egg white; sprinkle with 2 tablespoons Parmesan cheese.

Bake at 375°F. for 15 to 20 minutes or until crescent rolls are golden brown.

Makes: 8 servings

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Ham Salad Sandwiches

2 cups finely chopped cooked ham
1/2 cup finely diced celery
1 teaspoon grated onion
1/3 cup mayonnaise
1 scant teaspoon prepared mustard
12 slices bread
butter for bread, optional

In a medium bowl, combine ham, celery, onion, mayonnaise, and mustard. Lightly butter the bread slices, if desired.

Spread 6 slices of bread with even portions of ham salad mixture.

Makes 6 sandwiches.

For 24 small luncheon or party sandwiches, cut each sandwich diagonally into quarters.

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Enchilada Casserole

12 corn tortillas
2 small cans of chopped green chile
1 onion
1 (10 3/4 oz) can cream of chicken soup
1/2 can of milk
dollop of sour cream
2 cups grated cheddar cheese
left over chicken, if you have some
1 teaspoon cumin
1 tablespoon oregano
black pepper
cooking spray

Spray both sides of the corn tortillas with cooking spray and put in the oven on high; cook until stiff. Allow to cool enough so you can handle them.

Mix together the green chile, soup, milk, sour cream, cumin, oregano, cumin, black pepper, chicken and grated cheese.(Save a scant handful of cheese)

Note Generally the soup is salty enough but you can taste to see if it needs a little additional.

Tear up the tortillas. Put a layer on the bottom of a round casserole dish (can spray or oil the bottom if you like). Layer on the filling, add more tortillas, more filling, more tortillas etc. Finish with about half of the top covered with tortillas, cover with cheese and put in the oven at 350° for about half an hour to 45 minutes.

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Chicken and Wild Rice

4-5 boneless chicken breast
1/2 cup of frozen green peas
1 box of Uncle Ben’s Wild Rice (not quick cook)
butter to grease pan
2 1/8 cups of water

Preheat oven to 350°

Grease a baking dish with butter this gives added flavor to the chicken and rice too. Empty rice into greased pan. Place peas and then chicken on top of rice, sprinkle the seasoning for rice on top of chicken coating each piece. Sprinkle any remaining seasoning onto the rice. Add 2 1/8 cups of water to rice and chicken.

Cover with foil and bake at 350° for 1 hr 15 minutes.

Note water should be evaporated and chicken tender at this time.

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Baked Shrimp

1 lb. large shrimp
1 stick margarine
1 cup white wine (optional)
2 tablespoons lemon juice
Black pepper, to taste
4 large cloves garlic
1 cup olive oil
1/2 teaspoon salt
Chopped parsley, dry or fresh

Crush garlic in bowl and add olive oil. Mix together and set aside.

Wash and place shrimp in an oblong baking dish. Sprinkle liberally with black pepper and sprinkle with salt. Dot tops of shrimp with margarine.

Add olive oil, garlic, wine, lemon juice and sprinkle parsley on top.

Cover with aluminum foil and bake at 350° for 30 minutes or until shrimp are cooked.

Shrimp do not have to be deheaded.

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Asparagus and Smoked Salmon Salad

1 pound fresh asparagus, trimmed and cut into 1 inch pieces
1/2 cup pecans, broken into pieces
2 heads red leaf lettuce, rinsed and torn
1/2 cup frozen green peas, thawed
1/4 pound smoked salmon, cut into 1 inch chunks
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Bring a pot of water to a boil. Place asparagus in the pot, and cook 5 minutes, just until tender. Drain, and set aside.

Place the pecans in a skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted.

In a large bowl, toss together the asparagus, pecans, red leaf lettuce, peas, and salmon.

In a separate bowl, mix the olive oil, lemon juice, Dijon mustard, salt, and pepper. Toss with the salad or serve on the side.

Original recipe yield: 8 servings

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving
Calories: 162
Total Fat: 13.1g
Cholesterol: 3mg
Sodium: 290mg
Total Carbs: 7.8g
Dietary Fiber: 3.7g
Protein: 6g

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Jade-Green Broccoli

1 bunch broccoli (about 2 pounds)
1 tablespoon cornstarch
2 tablespoons light soy sauce
1/2 cup low-fat, low-sodium chicken broth
1/4 teaspoon salt
2 tablespoons peanut, canola, or corn oil
1 clove garlic, minced
1 teaspoon grated gingeroot
2 tablespoons sherry
cooking spray

Peel the broccoli stems only if they are large and tough. Cut the stems diagonally into 1/3-inch slices. Separate the florets.

Mix the cornstarch, soy sauce, chicken broth, and salt in a small bowl; set aside.

Prepare a large skillet or wok with nonstick pan spray. Heat the oil in the skillet; add the garlic and ginger and cook 2 minutes over medium heat. Add the broccoli. Turn the heat to medium-high and stir-fry for 3 minutes.

Add the sherry; cover and cook 2 minutes longer.

Add the soy sauce mixture and stir constantly until the sauce thickens.

Serve hot or chilled.

Number of Servings: 8
Serving Size: 3/4 cup

Exchanges Per Serving
1 Vegetable
1 Fat

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount per serving
Calories 66
Calories From Fat 35
Total Fat 4 g
Saturated Fat 1 g
Cholestrol 0 mg
Sodium 254 mg
Total Carbohydrate 6 g
Dietary Fiber 3 g
Sugars 2 g
Protein 3 g

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