Broccoli-stuffed Fish

This fish recipe was AMAZING!! It was really easy too, but looked like it took forever. I made a few changes, though. The recipe calls for sole, but I used tilapia that I got from Costco. I cut the fillets in half because each fillet is about 8 ounces, and you need 4, 4 oz fillets. Also, the filling made enough for 8, not 4!
Also, the sauce calls for white wine. I couldn't taste this at all, so you can omit it and use more milk instead. I ended up having to use a lot more milk because the sauce was way too thick.


http://www.recipe.com/broccoli-stuffed-sole/?sssdmh=dm17.594078&esrc=nwdr050412&email=3850933366

4 (This recipe made enough filling for 8)   4-ounce fresh or frozen skinless sole, flounder, or other fish fillets, about 1/4 inch thick

1 cup frozen cut broccoli, thawed (I used leftover fresh broccoli that I had cooked the night before and chopped it up really small)

1 beaten egg

 

1 8-ounce container soft-style cream cheese with chives and onion

 

1/4 cup grated Parmesan cheese

 

3/4 cup herb-seasoned stuffing mix (This is about 1/2 a box of Stove Top)

 

2 tablespoons milk (I had to use more since the sauce was so thick)

2 tablespoons dry white wine (I couldn't really taste this, so you can substitute with more milk or chicken broth)

 

Directions

1.

Thaw fish, if frozen. Rinse fish and pat dry with paper towels. For stuffing, drain broccoli, pressing out excess liquid. Combine egg, half of the cream cheese, and the Parmesan cheese. Stir in broccoli and stuffing mix. Spoon one-fourth of the stuffing onto an end of each fillet. Roll up, securing rolls with wooden toothpicks. Place fish in a greased 2-quart square baking dish. Bake, covered, in a 350 degree F oven for 30 to 35 minutes or until fish flakes easily with a fork and stuffing is hot.

I uncovered it for the last 5 minutes to let it brown a little.

 

2.

Meanwhile, for sauce, in a small saucepan cook remaining cream cheese, milk, and wine until heated through, stirring often. Serve sauce over fish. Makes 4 servings.

Nutrition information

Per serving: Calories 376, Total Fat 23 g, Saturated Fat 12 g, Cholesterol 172 mg, Sodium 500 mg, Carbohydrate 11 g, Fiber 1 g, Protein 29 g. Daily Values: Vitamin A 29%, Vitamin C 20%, Calcium 14%, Iron 6%. Percent Daily Values are based on a 2,000 calorie diet

Crock Pot Teriyaki Chicken

I only halved this recipe and Matt was so mad. This was AMAZING! If you've ever had the teriyaki chicken at Mo Betta Steaks, this tastes just like it, but better! Mo Betta tends to burn their chicken.
Anyway, without further ado, here is the link to the recipe:
http://lakelurecottagekitchen.blogspot.com/2011/08/crock-pot-teriyaki-chicken.html

and in case this link is ever broken, here is the recipe!

CROCK POT TERIYAKI CHICKEN

12 boneless skinless chicken thighs (about 3 pounds)
3/4 cup sugar
3/4 cup low-sodium soy sauce (gluten free)
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked long grain rice

Place chicken in a 4 qt. slow cooker. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4 to 5 hours or until chicken is tender. Remove chicken to a serving platter; keep warm. Skim fat from cooking liquid. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickend. Serve with chicken and rice.

Note: I halved the recipe and it still worked fine in my crock pot. It might not need the full 4 hours time.

Chile Colorado Burritos

I used half a flank steak from Costco and only halved the recipe because my kids don't like this kind of thing. It made two big burritos. I also used Enchilada sauce from an envelope mix and vegetarian refried beans with fat free tortillas and not nearly as much cheese as it calls for. One burrito was plenty, and because it was smothered in sauce, you couldn't tell the tortillas were fat free.
I cooked the meat in half the enchilada sauce and then poured the rest on the assembled burritos.

http://food-pusher.blogspot.com/2010/08/chile-colorado-burritos.html

 1 1/2-2 lbs pounds stew meat or other beef cubed (top sirloin is great)

1 large can mild (red) enchilada sauce* (at least 19 oz.)

2 beef bouillon cubes

1/2 can refried beans (optional)

5-7 burrito size flour tortillas

1 cup or so of shredded cheddar cheese

Directions:
Put beef, bouillon, and enchilada sauce*** into a crock pot and cook on low for 7-8 hours**, or until meat is very tender. (Can also cook on high for maybe 3-4 hours.) I've also cooked it in a dutch oven for about 4 hours at 325 degrees. More meat, more time. A third option is to cook it in a large heavy saucepan--bring it to a boil on high heat, reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the meat is tender. If you go with a method other than the crock pot, make sure the pot is covered and pretty well sealed to minimize evaporation of the liquid.

When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired. Heat up refried beans in the microwave (covered and in a microwave-proof dish, of course)and put your oven on broil. On an oven-proof plate, or cookie sheet even, lay out a tortilla. Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans. Roll into a burrito (hopefully you know how to roll these). Pour some of the remaining enchilada sauce from the crock pot over the burrito to cover it. Sprinkle with some cheddar cheese. Broil until cheese is bubbly, about 2-4 minutes

Will make 4-7 burritos depending on how full you fill them.

Naan

I got the recipe off Pinterest, but it's found here:

http://budgetbytes.blogspot.com/2010/09/naan-127-recipe-016-serving.html

Di's Notes:
This was the best naan recipe I have ever found! You will want to double it, at least! Roll it out fairly thin because they do puff up as you cook them. Be sure to roll them out right before you cook them. Don't roll them all out at once and then cook them. Roll one out, and while it's cooking, roll out the next one, and so on. Be patient! It's worth it! You'll want to double this recipe!

2 t yeast
1 t sugar
1/2 c. water
2-3 c. flour divided (whole wheat flour can be used, but be careful not to use too much)
1/2 t salt
1/2 c vegetable oil (I subsititute butter)
1/3 c. plain greek yogurt
1 egg, beaten
Melted butter

Combine yeast, sugar, and water in mixing bowl. When it's frothy, add the oil, yogurt, and egg until combined.
In another bowl, combine 1 cup of flour with salt. Add the dry mixture to the wet mixture slowly to incorporate both ingredients. Add more flour a half a cup at a time until you can no longer stir it with a spoon (about 1 1/2-2 cups)
Knead the dough for about three minutes, adding more flour if necessary. Dough should be smooth and soft, not sticky.
Loosely cover the dough and let rise until double (45 min)
Gently flatten out the dough and divide it into 8 equal pieces. Roll each piece into a small ball.
Heat a lart skillet over medium heat and keep it at medium heat. Spray with cooking spray. Working with one ball at time, roll it out until about 1/4 inch thick or about 6 inches in diameter. Place rolled out dough onto the hot skillet and cook until underside is golden brown and bubbles have formed on the surface. Flip the dough and cook the other side until brown as well. Brush with melted butter. Serve with your favorite Indian Food dish!

See the website for step-by-step photos