Download 101 Blue-Ribbon Desserts by Gooseberry Patch PDF

Download 101 Blue-Ribbon Desserts by Gooseberry Patch PDF

By Gooseberry Patch

One zero one recipes for scrumptious muffins, with an inspiring picture for each recipe! Easy-to-make recipes for daily and special-occasion pies, truffles, cobblers, crisps and puddings...every one a winner! completely designed by way of Gooseberry Patch

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1g carbohydrates; 40mg cholesterol. indd 47 s 47 4/6/09 3:56:41 PM Marinated Lime Chicken SERVES 6 Juice of 4 limes or 4 tablespoons bottled lime juice 4 teaspoons white wine vinegar ½ cup plus 1 tablespoon olive oil 2 teaspoons dried basil ¼ teaspoon pepper 6 chicken breast portions, about 8 ounces each Fresh basil sprigs, for garnish if desired ½ teaspoon salt Advanced Prep None required for this recipe. Preparation Pour the lime juice into a mixing bowl Stir in the vinegar, olive oil, basil, salt, and pepper.

Step Twelve Package, Label, and Freeze Your Food Pack food in quantities for family-sized meals. You may also want to consider packing single-serving sizes for quick lunches. I have a friend whose husband travels three to five days a week. She prepares individual lasagnas so she can enjoy homecooked meals when she is alone. Cool food quickly before placing it in the freezer. Sometimes the quality of the food will suffer if the food isn’t room temperature or cooler when the freezing process begins.

Cover, reduce the heat to medium-low, and cook for 15 minutes. Cool. Remove the bay leaf. Stir in the chicken, pasta, and parsley. Spoon into freezer bags. Label them, and freeze. To Serve Thaw the chicken mixture in the refrigerator at least 24 hours before serving. Heat it in a covered saucepan over medium heat for 15 minutes, or until the pasta is cooked. 5g carbohydrates; 29mg cholesterol. indd 36 4/6/09 3:56:40 PM Chicken-Chili Mac SERVES 6 1 cup chicken broth 1 cup frozen corn kernels, thawed 1 cup chopped onions 1 cup chopped green bell peppers 1 (6-ounce) can red kidney beans, drained 2 tablespoons chili powder 6 ounces dried elbow macaroni 2 cloves garlic, minced 7 ounces skinless and boneless chicken breasts, cooked and shredded ¾ teaspoon ground cumin ½ teaspoon oregano ¼ teaspoon sugar ¼ teaspoon ground cayenne 2 (15-ounce) cans Mexican-style stewed tomatoes, chopped and undrained 4 ounces (1 cup grated) reducedfat Monterey Jack cheese (reserve ¼ cup) Advanced Prep Cook the chicken the night before.

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