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ArcaMax Recipes 08/04/2004
Easy Tomato Soup
Honey Mustard Chicken
Chilled Rice And Vegetable Salad With Vinaigrette Dressing
Turtle Cake
We hope you enjoy this menu that serves 6 to 8.
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Appetizer
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Easy Tomato Soup.
1 lb. of bacon, diced
1 large onion, chopped
1 each green, red and yellow peppers, chopped
6 large beefsteak tomatoes (more if you want to increase the
amount of soup; this goes for all ingredients)
1 lb. of mushrooms, sliced
Garlic powder, onion powder, Italian spice, salt and pepper to
taste
In large skillet saute bacon, onions and peppers, When these are
soft add sliced tomatoes and mushrooms. Let cook until tomatoes
turn to liquid add your spices to taste. Serve in a large soup
bowl with lots of toast.
The Skinny: You can probably get away with chopped low fat
ham instead of the bacon.
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Main Course
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Honey Mustard Chicken
2 and 1/2 lbs. cut up whole chicken
1/3 cup honey
1/3 cup Dijon mustard
2 tsp. fresh diced dill weed or 1 tsp. dried dill weed
1 tsp. grated orange peel
Preheat oven to 400. Line shallow baking pan with aluminum foil.
Place chicken pieces on pan upside down. Mix honey, mustard, dill
weed and orange peel in small bowl. Brush mixture over
chicken pieces. Turn chicken over. Gently peel back skin on
each piece and brush with mixture under the skin. Brush tops
of chicken with mixture. Bake for 30 to 40 minutes or until
juices run clear. For more added zest, include a tsp. of orange
marmalade to honey/mustard mixture.
The Skinny: Use skinless chicken.
Chilled Rice And Vegetable Salad With Vinaigrette Dressing
2 cups cooked rice
10 oz. frozen peas, defrosted
1 cucumber peeled, seeded and diced
2 tomatoes diced
1/4 cup black olives
1/2 cup celery, diced
1/4 cup green onions
3 Tbsp. fresh parsley chopped
Salt and pepper to taste
Dressing:
1/4 cup olive oil
1/4 cup red wine vinegar
1/2 tsp. dry mustard
1/2 tsp. dried tarragon
Combine rice, peas, cucumber, tomatoes, olives, celery, green
onions and parsley and salt and pepper together. Combine
dressing ingredients and shake well. Pour over rice and toss.
Chill for several hours before serving.
The Skinny: Not much room for improvement here.
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Dessert
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Turtle Cake
60 vanilla caramels
1 large, double-layer chocolate cake mix
3/4 cups butter
1/2 cup condensed milk
1 1/2 cups semi sweet chocolate chips
1 1/2 cups chopped and whole pecans
Peel wrapping off caramels. Lightly grease and flour 9 x 13 inch pan.
Preheat oven to 350 degrees. Mix cake according to directions on box.
Pour and spread half the batter in the pan and
bake for 15 minutes. While cake is baking, melt butter, milk and
caramels on low heat, constantly mixing. Remove cake from oven and
sprinkle the chocolate chips and pecans on top. Cover with the melted
caramel mixture. Top with the rest of the chocolate cake mix and
bake for another 20 minutes. Can be served warm or cold.
The Skinny: Use low fat condensed milk.
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Grocery List
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8 large beefsteak tomatoes
1 lb. of bacon, diced
1 each green, red and yellow peppers, chopped
1 large onion, chopped
1 lb. of mushrooms
Garlic powder, onion powder, Italian spice, salt and pepper to taste
2 and 1/2 lbs. cut up whole chicken
1/3 cup honey
1/3 cup Dijon mustard
2 tsp. fresh diced dill weed
or 1 tsp. dried dill weed
1 tsp. grated orange peel
2 cups cooked rice
1 10 oz. frozen peas, defrosted
1 cucumber peeled, seeded and diced
1/4 cup black olives
1/2 cup celery, diced
1/4 cup green onions
3 Tbsp. fresh parsley chopped
1/4 cup olive oil
1/4 cup red wine vinegar
1/2 tsp. dry mustard
1/2 tsp. dried tarragon
1 large, double-layer chocolate cake mix
60 vanilla caramels
1/2 cup condensed milk
3/4 cups butter
1 1/2 cups semi sweet chocolate chips
1 1/2 cups chopped and whole pecans
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