1 15 ounce can of chickpeas (rinsed) 4 tomatoes (plum work best, sliced into half-moon shapes) 1/2 cup fresh cilantro or parsley, minced (we use parsley) 2 tablespoons fresh lemon juice 1 cup crumbled Feta (approx. 4 ounces) Salt & Pepper 1 tablespoon of oil Heat oil in skillet over medium-high heat. Pat dry the …
Monthly Archives: September 2009
Zucchini Cakes
1 small zucchini (shredded and drained) 1 Jiffy cornbread mix 1 egg 1/2 cup milk Let batter stand for 5 minutes. Heat oil in pan and drop large tablespoons of the batter into the oil. Cook 1 1/2-2 minutes per side. This will make approximately 14 cakes.
Chicken w/ mushrooms & tomatoes
Serves 4 4 boneless, skinless chicken breast halves, about 1 1/2 pounds Coarse salt and ground pepper 1 tablespoon olive oil 1 pound mushrooms, trimmed and quartered 2 garlic cloves, minced 1 can (14.5 ounces) stewed tomatoes 1/4 teaspoon dried oregano Directions Season chicken with salt and pepper. In a large (5-quart) saucepan with a …
Tater Tot Casserole
1 lb ground beef 1 can of cream of mushroom soup 1 can of sweet corn 1/2 cup milk Enough tater tots to cover the top of casserole Brown beef. Combine beef, soup, milk, and corn in bowl. Put mixture in a casserole dish and cover with tater tots. Sprinkle a seasoned salt over top, …