Dez's Recipe Thread

**dez/null** · 02-26-2003 09:46 PM

Hello and welcome to my Recipe thread. I and people will be posting our recipes on food....if you have decent recipes PLEASE contribute.

First off!

GORP.

Used by backpackers and bikers its any combo of a sweet substance and a fat like nuts. Here are some of my favorite recipes!

1 lb peanuts

4 cups chocolate chips

mix togeather. done! simple and easy to eat. for quick sustained energy!

Some other mixes include the use of raisens, almonds, grainola, dryed apple, M&Ms and anything you can think of. If you wanna snack make some of this stuff!

 

**pogue** · 02-26-2003 09:55 PM

Here's my new & improved super weight gainer (modified version of YJs)

16oz of water or milk
1 whole banana
2 scoops of natural peanut butter
1/3 cup of crushed or ground up oatmeal
4 tblspoon of flaxoil
2 tblspoon of natural chocolate syrup or molasses
2 tblspoon of natural unflavored yogurt
2 scoops of chocolate/vanilla whey protein

If you're using strawberry protein, you can substitute the peanut butter for 4 or more fresh or frozen strawberries and leave out the chocolate syrup (I've never seen natural strawberry syrup, but there might be some out there). You could also use regular chocolate syrup, but I find sugar free at my local health food store. I also find natural unflavored/unsweeted yogurt there also. You can buy it in jars or big tubs. I add this for the acidopholus and other enzymes. 4 tblspoons of flax may seem like a lot, but that really adds in the calories and the fat helps boost natty test levels.

Enjoy, and drink it quick (its very filling)

**Biggs** · 02-26-2003 10:08 PM

lol that's awesome, not knockin and no offense or anything dez, but seeing 'recipe thread' and then seeing 'add peanuts to choc chips! tada!' was funny for some reason... this is good stuff though, hardcore trailmix eh? i had a bunch of recipes and **** around here somewhere, will post em once I can find em.

while I'm thinking about it though I want to add another simple thing... simply adding spices to **** is an often overlooked way to vastly and quickly improve shakes etc that you may have bought in bulk or be tired of... favorites are of course cinnamon, clove, nutmeg, almond or rum extracts...

**dez/null** · 02-26-2003 10:20 PM

Formally posted by Sheesh.

You'll need WinZip to un-zip it...included are the REAL recipes for:
For your cheat day McDonalds Recipes!

- Arch Deluxe
- Big Mac
- Big X-tra
- Breakfast Burrito
- Cheeseburger
- Chicken Fajitas
- Chicken McNuggets
- Egg McMuffin
- Filet 'o Fish
- French Fries
- Hamburger
- McChicken
- "McD.L.T." - I have no idea which burger this is...
- McRib Sandwich
- Milkshakes
- Quarter Pounders

**dez/null** · 02-26-2003 10:25 PM

***WARDOG'S PROTEIN BAR MIX***

#1 Here is the recipe:

16 ounces Natural peanut butter
8 tablespoons honey
six scoops of Optimum Chocolate whey protein powder
1 cup of uncooked oatmeal

Mix the pb and honey in a bowl, microwave on full for 80 secs. Add the rest and mix together. Can add raisins/nuts etc to taste. Smooth into 13x9 tray and leave for 20 mins. Cut into 10 to 12 equal bars and wrap and store in fridge.

This is a great tasting recipe that I modified from one I found on 'bolex

Now here is the breakdown on a batch of the goodies:

Protein: 254 grams
Carbohydrates: 282 grams
Fats: 236 grams

This batch gives you a whopping 4268 calories. Thats right, over 4000 Calories and 250+ grams of protein.

So, if you can't get your bulk on...I DONT WANT TO HEAR IT!!!!!! <IMG alt="" src="http://forum.bodybuilding.com/images/smilies/biggrin.gif" border=0>

**dez/null** · 02-26-2003 10:32 PM

Parrillo's Chicken Fingers

1 5-ounce chicken breast, partially frozen

1 tablespoon MCT oil

1/4 cup oatmeal (rolled oats)

Garlic

Paprika

Chili powder

Pepper

Nonstick vegetable cooking spray

1. Cut chicken into thin slices (1 inch X 1/2 inch). Put in bowl, and toss with other ingredients, adding spices to taste.

2. Place chicken strips on a cookie sheet  that has been sprayed with the nonstick vegetable oil and base at 400 F for 15 minutes.

Serves 1

Per serving 387 calories, 39 grams of protein, 17 grams carbohydrates, 5 grams of fat, 76 milligrams of sodium.

**Biggs** · 02-26-2003 10:38 PM

Strawberry Crepes

Ingredients

6 large white Egg White
1/4 cup Cheese, cottage, lowfat, 1% milkfat
2 tbs oatmeal
1/2 tsp Vanilla extract, imitation, no alcohol
1/3 cup fresh or thawed, frozen strawberries (chopped) or 2 tbsp sugar-free/reduced-sugar preserves
1 packet artificial sweetener (optional)

Directions

Whip all ingredients except strawberries in blender. Pour batter into preheated non-stick frying pan (coated with non-stick cooking spray) and cook until both sides are lightly browned. You will have about four 6 inch crepes. Fill each with one tablespoon of chopped strawberry or sugar-free preserves. Sprinkle with a packet of artificial sweetener.

Modifications

Crepes can be filled with one or two teaspoons fat-free cream cheese, reduced-fat Neufchatel cheese, yogurt, or even cottage cheese. Chopped walnuts or almonds also taste great sprinkled on top.

Calories 187
Calories from fat 13
% Daily Value *
Total Fat 1.4g 2%
Saturated Fat 0.4g 2%
Cholesterol 2mg 1%
Sodium 230mg 10%
Total
Carbohydrate 14.1g 5%
Dietary Fiber 2.2g 9%
Protein 29.3g

**drfly** · 02-26-2003 10:38 PM

ive got a pretty simple, yet high calorie, high protein shake.

2 cups 2% milk
2/3 cup powdered skim milk
1 cup yogurt

if u're into lowfat crap, go with this

2 cups nonfat milk
1/3 cup powdered skim milk
1 cup nonfat yogurt

of course u can also throw in fruit and protein powder or what have u, i just like to keep it simple. tastes good, has something like 700 calories, and around 40 g protein, not too bad.

**Draven** · 02-27-2003 09:26 AM

Little Cheddar Meat Loaves

<table border=0 width=90% align=center><tr><td valign=top>Serves/Yields: </td><td valign=top colspan=3>4</td></tr> <tr><td width=20%></td><td width=35%></td><td width=45%></td></tr><tr bgcolor=#CCCCCC><td width=20%>Amount</td><td width=35%>Ingredient</td><td width=45%>Preparation</td></tr><tr><td width=35%>1.5 large</td><td width=40%>Egg whole</td><td width=25%></td></tr><tr><td width=35%>1 cup</td><td width=40%>Milk skim</td><td width=25%></td></tr><tr><td width=35%>120 grams</td><td width=40%>Tre Stelle cheddar</td><td width=25%></td></tr><tr><td width=35%>.75 cups</td><td width=40%>Quaker oats</td><td width=25%></td></tr><tr><td width=35%>.75 cups</td><td width=40%>Onion chopped</td><td width=25%></td></tr><tr><td width=35%>1.5 pounds</td><td width=40%>95% Ultra Lean Ground Beef</td><td width=25%></td></tr><tr><td width=35%>1 cup</td><td width=40%>Ketchup (Heinz)</td><td width=25%></td></tr><tr><td width=35%>.75 cups</td><td width=40%>Sugar Brown</td><td width=25%></td></tr><tr><td width=35%>2 teaspoons</td><td width=40%>Mustard yellow (Frenchs)</td><td width=25%></td></tr></table><table border=0 width=90% align=center><tr bgcolor=#CCCCCC><td width=100%>Instructions</td></tr><tr><td width=100%></td></tr><tr><td><ul><li>In a bowl, beat the egg and milk. Stir in cheese, oats, onion and salt. Add beef and mix well. Shape into eight loaves; place in a greased 13-in. x 9-in. x 2-in. baking dish.</li><li>Combine ketchup, brown sugar and mustard; spoon over loaves.</li><li>Bake, uncovered, at 350 degrees for 45 minutes or until the meat is no longer pink and a meat thermometer reads 160 degrees.</li></ul></td></tr></table> <table border=0 width=90% align=center><tr bgcolor=#cccccc><td width=5% valign=top>Calories: 739.75 cals</td></tr><tr><td width=5% valign=top>Protein: 50.50 g</td></tr><tr><td width=5% valign=top>Fat: 25.50 g</td></tr><tr><td width=5% valign=top>Carbs: 75.00 g</td></tr></table>

**Draven** · 02-27-2003 09:27 AM

Pico de Gallo Chicken Quesadillas

<table border=0 width=90% align=center><tr><td valign=top>Serves/Yields: </td><td valign=top colspan=3>4</td></tr> <tr><td width=20%></td><td width=35%></td><td width=45%></td></tr><tr bgcolor=#CCCCCC><td width=20%>Amount</td><td width=35%>Ingredient</td><td width=45%></td></tr><tr><td width=35%>2 medium</td><td width=40%>Tomato raw</td><td width=25%></td></tr><tr><td width=35%>1 medium</td><td width=40%>Onion raw</td><td width=25%></td></tr><tr><td width=35%>2 medium</td><td width=40%>Lime</td><td width=25%></td></tr><tr><td width=35%>1 half</td><td width=40%>cilantro</td><td width=25%></td></tr><tr><td width=35%>2 Tablespoons</td><td width=40%>Oil olive</td><td width=25%></td></tr><tr><td width=35%>20 ounces</td><td width=40%>Chicken breast</td><td width=25%></td></tr><tr><td width=35%>1 medium</td><td width=40%>Green Peppers raw</td><td width=25%></td></tr><tr><td width=35%>2 pieces</td><td width=40%>Garlic</td><td width=25%></td></tr><tr><td width=35%>4 pieces</td><td width=40%>Tortilla (Casa Mendosa)</td><td width=25%></td></tr><tr><td width=35%>4 ounces</td><td width=40%>Monterey Jack low fat (Kraft Light)</td><td width=25%></td></tr><tr><td width=35%>.25 cups</td><td width=40%>Sour Cream (No fat )</td><td width=25%></td></tr></table><table border=0 width=90% align=center><tr bgcolor=#CCCCCC><td width=100%>Instructions</td></tr><tr><td width=100%></td></tr><tr><td><ul><li>In a small bowl, combine the tomato, chopped onion, lime juice, cilantro, jalapeno, salt and pepper. Set the pico de gallo aside.</li><li>In a large skillet, heat 1/2 tablespoon olive oil. Add the chicken breast meat, and saute until cooked through and juices run clear. Remove chicken from skillet, and set aside.</li><li>Put the remaining 1/2 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender. Stir in the minced garlic, and saute until the aroma is strong. Finally, mix in half of the pico de gallo and the previously sauteed chicken breast meat. Set this mixture aside;</li><li>In a heavy skillet, heat one flour tortilla. Spread 1/2 of the shredded cheese on the tortilla, and top with the chicken mixture. Sprinkle remaining cheese over the chicken, and top with the remaining tortilla. Flip, and cook on the opposite side. Remove quesadilla from skillet, and cut into quarter</li><li>Serve with sour cream and remaining pico de gallo.</li></ul></td></tr></table> <table border=0 width=90% align=center><tr><td bgcolor=#cccccc width=5% valign=top>Per Serving</td></tr><tr><td width=5% valign=top>Calories: 605.50 cals</td></tr><tr><td width=5% valign=top>Protein: 57.75 g</td></tr><tr><td width=5% valign=top>Fat: 20.75 g</td></tr><tr><td width=5% valign=top>Carbs: 43.00 g</td></tr></table>

**Draven** · 02-27-2003 09:27 AM

Spagetti w/ Meat Sauce

<table border=0 width=90% align=center><tr><td valign=top>Serves/Yields: </td><td valign=top colspan=3>4</td></tr> <tr><td width=20%></td><td width=35%></td><td width=45%></td></tr><tr bgcolor=#CCCCCC><td width=20%>Amount</td><td width=35%>Ingredient</td><td width=45%></td></tr><tr><td width=35%>680 milliliters</td><td width=40%>Tomatoe Sauce (hunts)</td><td width=25%></td></tr><tr><td width=35%>1 pound</td><td width=40%>95% Ultra Lean Ground Beef</td><td width=25%></td></tr><tr><td width=35%>14 ounces</td><td width=40%>Pasta 2 oz dry</td><td width=25%></td></tr><tr><td width=35%>1 cup</td><td width=40%>Mushrooms raw</td><td width=25%></td></tr></table><table border=0 width=90% align=center><tr bgcolor=#CCCCCC><td width=100%>Instructions</td></tr><tr><td width=100%><ul><li>In a medium skillet over medium heat, brown ground beef, add mushrooms and cook for 5 minutes; drain fat.<li>Transfer meat to a large pot and add tomatoe sauce. Bring to boil, then reduce heat and simmer for 20 mins.<li>In another pot, boil water and add pasta. <li>Once pasta is cooked divided into 4 portions and add sauce to each portion.</ul></td></tr><tr><td><ul></ul></td></tr></table> <table border=0 width=90% align=center><tr><td bgcolor=#cccccc width=5% valign=top>Per Serving</td></tr><tr><td width=5% valign=top>Calories: 633.50 cals</td></tr><tr><td width=5% valign=top>Protein: 41.25 g</td></tr><tr><td width=5% valign=top>Fat: 11.25 g</td></tr><tr><td width=5% valign=top>Carbs: 88.50 g</td></tr></table>

**Draven** · 02-27-2003 09:27 AM

Lasagna

<table border=0 width=90% align=center><tr><td valign=top>Serves/Yields: </td><td valign=top colspan=3>4</td></tr> <tr><td width=20%></td><td width=35%></td><td width=45%></td></tr><tr bgcolor=#CCCCCC><td width=20%>Amount</td><td width=35%>Ingredient</td><td width=45%>Preparation</td></tr><tr><td width=35%>1 pound</td><td width=40%>95% Ultra Lean Ground Beef</td><td width=25%></td></tr><tr><td width=35%>.5 medium</td><td width=40%>Onion raw</td><td width=25%></td></tr><tr><td width=35%>1 piece</td><td width=40%>Garlic</td><td width=25%></td></tr><tr><td width=35%>.5 teaspoons</td><td width=40%>Basil dried</td><td width=25%></td></tr><tr><td width=35%>.5 teaspoons</td><td width=40%>Oregano ground</td><td width=25%></td></tr><tr><td width=35%>1 Tablespoon</td><td width=40%>Sugar Brown</td><td width=25%></td></tr><tr><td width=35%>1 teaspoon</td><td width=40%>Salt substitute</td><td width=25%></td></tr><tr><td width=35%>14 fluid ounces</td><td width=40%>Tomatoes canned</td><td width=25%></td></tr><tr><td width=35%>6 fluid ounces</td><td width=40%>Tomato Paste</td><td width=25%></td></tr><tr><td width=35%>9 pieces</td><td width=40%>lasagna noodles - whole wheat ( Catelli )</td><td width=25%></td></tr><tr><td width=35%>1 large</td><td width=40%>Egg whole</td><td width=25%></td></tr><tr><td width=35%>225 grams</td><td width=40%>Ricotta light( Stella )</td><td width=25%></td></tr><tr><td width=35%>1 cup</td><td width=40%>Cottage cheese non fat</td><td width=25%></td></tr><tr><td width=35%>.25 cups</td><td width=40%>Light Parmesan (Kraft)</td><td width=25%></td></tr><tr><td width=35%>8 ounces</td><td width=40%>tre stelle mozzarella</td><td width=25%></td></tr></table><table border=0 width=90% align=center><tr bgcolor=#CCCCCC><td width=100%>Instructions</td></tr><tr><td width=100%></td></tr><tr><td><ul><li>In a medium skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.</li><li>Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.</li><li>In a medium bowl, mix together eggs, ricotta, cottage cheese, Parmesan cheese, parsley and 1 teaspoon salt.</li><li>Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.</li><li>Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.</li></ul></td></tr></table> <table border=0 width=90% align=center><tr><td bgcolor=#cccccc width=5% valign=top>Per Serving</td></tr><tr><td width=5% valign=top>Calories: 806.75 cals</td></tr><tr><td width=5% valign=top>Protein: 69.00 g</td></tr><tr><td width=5% valign=top>Fat: 26.25 g</td></tr><tr><td width=5% valign=top>Carbs: 73.25 g</td></tr></table>

**Draven** · 02-27-2003 09:28 AM

Baked Zitti

<table border=0 width=90% align=center><tr><td valign=top>Serves/Yields: </td><td valign=top colspan=3>4</td></tr> <tr><td width=20%></td><td width=35%></td><td width=45%></td></tr><tr bgcolor=#CCCCCC><td width=20%>Amount</td><td width=35%>Ingredient</td><td width=45%>Preparation</td></tr><tr><td width=35%>1 pound</td><td width=40%>95% Ultra Lean Ground Beef</td><td width=25%></td></tr><tr><td width=35%>.5 cups</td><td width=40%>Onion chopped</td><td width=25%></td></tr><tr><td width=35%>26 fluid ounces</td><td width=40%>Tomatoe Sauce (hunts)</td><td width=25%></td></tr><tr><td width=35%>.75 cups</td><td width=40%>Cottage cheese non fat</td><td width=25%></td></tr><tr><td width=35%>.25 cups</td><td width=40%>Sour Cream (No fat )</td><td width=25%></td></tr><tr><td width=35%>3 ounces</td><td width=40%>tre stelle mozzarella</td><td width=25%></td></tr><tr><td width=35%>1 Tablespoon</td><td width=40%>Light Parmesan (Kraft)</td><td width=25%></td></tr><tr><td width=35%>3 ounces</td><td width=40%>Provolone (Ziggys)</td><td width=25%></td></tr><tr><td width=35%>8 ounces</td><td width=40%>Ziti Noodles Cut (unico)</td><td width=25%></td></tr></table><table border=0 width=90% align=center><tr bgcolor=#CCCCCC><td width=100%>Instructions</td></tr><tr><td width=100%></td></tr><tr><td><ul><li>Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.</li><li>In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.</li><li>Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, sour cream, cottage cheese, 1/2 sauce mixture, Provolone cheese, then remaining ziti, remaining sauce mixture and mozzarella cheese . Top with grated Parmesan cheese.</li><li>Bake for 30 minutes in the preheated oven, or until cheeses are melted.</li></ul></td></tr></table> <table border=0 width=90% align=center><tr><td bgcolor=#cccccc width=5% valign=top>Per Serving</td></tr><tr><td width=5% valign=top>Calories: 649.00 cals</td></tr><tr><td width=5% valign=top>Protein: 51.50 g</td></tr><tr><td width=5% valign=top>Fat: 19.25 g</td></tr><tr><td width=5% valign=top>Carbs: 65.50 g</td></tr></table>

**Draven** · 02-27-2003 09:28 AM

Steak Braciola

<table border=0 width=90% align=center><tr><td valign=top>Serves/Yields: </td><td valign=top colspan=3>4</td></tr> <tr><td width=20%></td><td width=35%></td><td width=45%></td></tr><tr bgcolor=#CCCCCC><td width=20%>Amount</td><td width=35%>Ingredient</td><td width=45%></td></tr><tr><td width=35%>6 ounces</td><td width=40%>tre stelle mozzarella</td><td width=25%></td></tr><tr><td width=35%>4 Tablespoons</td><td width=40%>Molly McButter</td><td width=25%></td></tr><tr><td width=35%>.35 cups</td><td width=40%>Light Parmesan (Kraft)</td><td width=25%></td></tr><tr><td width=35%>2 pieces</td><td width=40%>Garlic</td><td width=25%></td></tr><tr><td width=35%>.25 cups</td><td width=40%>Raisins seedless</td><td width=25%></td></tr><tr><td width=35%>32 fluid ounces</td><td width=40%>Tomatoe Sauce (hunts)</td><td width=25%></td></tr><tr><td width=35%>20 ounces</td><td width=40%>Steak Sirloin lean</td><td width=25%></td></tr></table><table border=0 width=90% align=center><tr bgcolor=#CCCCCC><td width=100%> Instructions</td></tr><tr><td width=100%></td></tr><tr><td><ul><li>Cut the steak into 4 to 6 pieces and pound each piece thinly with a mallet or the side of a cleaver.</li><li>Cut mozzarella cheese into narrow slices and placed it in the center of the meat, making sure you have about an inch of space on each side and 1 tablespoon of Molly Mcbutter on each piece, then sprinkle each piece with Parmesan cheese, garlic, and raisins, and season with salt and pepper.</li><li>Working slowly, tuck the right and left sides of the meat in toward the center and roll forward.</li><li>Roll each piece tightly and tie securely with string. Spray a pan with pam spray over medium high heat. Saute each roll in the oil for 5 to 10 minutes, or until browned on all sides.</li><li>Drop these rolls into your favorite simmering tomato sauce for 1 1/2 hours, or until tender. Remove from sauce, cool slightly and remove the strings before serving.</li></ul></td></tr></table> <table border=0 width=90% align=center><tr><td bgcolor=#cccccc width=5% valign=top>Per Servings</td></tr><tr><td width=5% valign=top>Calories: 597.75 cals</td></tr><tr><td width=5% valign=top>Protein: 63.50 g</td></tr><tr><td width=5% valign=top>Fat: 23.50 g</td></tr><tr><td width=5% valign=top>Carbs: 32.00 g</td></tr></table>

**Draven** · 02-27-2003 09:28 AM

Burrito Pie <- My Favourite

<table border=0 width=90% align=center><tr><td valign=top>Serves/Yields: </td><td valign=top colspan=2>4</td></tr> <tr><td width=20%></td><td width=35%></td><td width=45%></td></tr><tr bgcolor=#CCCCCC><td width=20%>Amount</td><td width=35%>Ingredient</td><td width=45%></td></tr><tr><td width=35%>1 pound</td><td width=40%>95% Ultra Lean Ground Beef</td><td width=25%></td></tr><tr><td width=35%>.5 medium</td><td width=40%>Onion raw</td><td width=25%></td></tr><tr><td width=35%>1 piece</td><td width=40%>Garlic</td><td width=25%></td></tr><tr><td width=35%>5 fluid ounces</td><td width=40%>Tomato canned</td><td width=25%></td></tr><tr><td width=35%>8 fluid ounces</td><td width=40%>Taco Sauce ( Old El Paso)</td><td width=25%></td></tr><tr><td width=35%>16 fluid ounces</td><td width=40%>Refried Beans (Old El Paso)</td><td width=25%></td></tr><tr><td width=35%>6 pieces</td><td width=40%>Tortilla (Casa Mendosa)</td><td width=25%></td></tr><tr><td width=35%>5 ounces</td><td width=40%>Tre Stelle cheddar</td><td width=25%></td></tr></table><table border=0 width=90% align=center><tr bgcolor=#CCCCCC><td width=100%>Instructions</td></tr><tr><td width=100%></td></tr><tr><td><ul><li>Preheat oven to 350 degrees F (175 degrees C).</li><li>In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the tomatoes , taco sauce and refried beans. Stir mixture thoroughly, reduce</li><li>Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.</li><li>Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.</li></ul></td></tr></table> <table border=0 width=90% align=center><tr><td bgcolor=#cccccc width=5% valign=top>Per Serving</td></tr><tr><td width=5% valign=top>Calories: 863.00 cals</td></tr><tr><td width=5% valign=top>Protein: 53.25 g</td></tr><tr><td width=5% valign=top>Fat: 26.50 g</td></tr><tr><td width=5% valign=top>Carbs: 96.25 g</td></tr></table>

**Draven** · 02-27-2003 09:28 AM

Chicken and Cheese Stuffed Jumbo Shells

<table border=0 width=90% align=center><tr><td valign=top>Serves/Yields: </td><td valign=top colspan=3>4</td></tr> <tr><td width=20%></td><td width=35%></td><td width=45%></td></tr><tr bgcolor=#CCCCCC><td width=20%>Amount</td><td width=35%>Ingredient</td><td width=45%></td></tr><tr><td width=35%>8 ounces</td><td width=40%>Jumbo Shells</td><td width=25%></td></tr><tr><td width=35%>20 ounces</td><td width=40%>Chicken breast</td><td width=25%></td></tr><tr><td width=35%>.5 cups</td><td width=40%>Onion</td><td width=25%></td></tr><tr><td width=35%>1 large</td><td width=40%>Egg whole</td><td width=25%></td></tr><tr><td width=35%>1 cup</td><td width=40%>Bread crumbs</td><td width=25%></td></tr><tr><td width=35%>.5 teaspoons</td><td width=40%>Oregano ground</td><td width=25%></td></tr><tr><td width=35%>.5 teaspoons</td><td width=40%>Basil dried</td><td width=25%></td></tr><tr><td width=35%>60 grams</td><td width=40%>tre stelle mozzarella</td><td width=25%></td></tr><tr><td width=35%>60 grams</td><td width=40%>Tre Stelle cheddar</td><td width=25%></td></tr><tr><td width=35%>20 fluid ounces</td><td width=40%>Tomatoe Sauce (hunts)</td><td width=25%></td></tr></table><table border=0 width=90% align=center><tr bgcolor=#CCCCCC><td width=100%>Instructions</td></tr><tr><td width=100%></td></tr><tr><td><ul><li>Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Separate shells and let stand, so they are not touching, on waxed paper or foil.</li><li>In large skillet over medium heat, combine chicken, onion, egg and bread crumbs. Cook until chicken is no longer pink. Season with oregano, basil, salt and pepper. Stir in three-quarters of the shredded mozzarella and cheddar; cook until cheeses melt.</li><li>Fill shells with chicken mixture, using a tablespoon, and place in a 9 x 13 baking dish. Cover the shells with the tomato sauce and top with the reserved cheese. Cover with foil and bake 45 minutes, or until lightly browned and bubbly.</li></ul></td></tr></table> <table border=0 width=90% align=center><tr><td bgcolor=#cccccc width=5% valign=top>Per Serving</td></tr><tr><td width=5% valign=top>Calories: 729.50 cals</td></tr><tr><td width=5% valign=top>Protein: 66.25 g</td></tr><tr><td width=5% valign=top>Fat: 17.25 g</td></tr><tr><td width=5% valign=top>Carbs: 73.00 g</td></tr></table>

**Draven** · 02-27-2003 09:29 AM

Chicken Ceaser Salad

<table border=0 width=90% align=center><tr><td valign=top>Serves/Yields: </td><td valign=top colspan=3>4</td></tr> <tr><td width=20%></td><td width=35%></td><td width=45%></td></tr><tr bgcolor=#CCCCCC><td width=20%>Amount</td><td width=35%>Ingredient</td><td width=45%>Preparation</td></tr><tr><td width=35%>24 ounces</td><td width=40%>Chicken breast</td><td width=25%></td></tr><tr><td width=35%>8 Tablespoons</td><td width=40%>Caesar Dressing Light (KRAFT)</td><td width=25%></td></tr><tr><td width=35%>4 pieces</td><td width=40%>Lettuce, Romaine</td><td width=25%></td></tr><tr><td width=35%>4 ounces</td><td width=40%>Croutons Caesar salad (Brownberry)</td><td width=25%></td></tr><tr><td width=35%>8 Tablespoons</td><td width=40%>Light Parmesan (Kraft)</td><td width=25%></td></tr></table> <table border=0 width=90% align=center><tr><td bgcolor=#cccccc width=5% valign=top>Per Serving</td></tr><tr><td width=5% valign=top>Calories: 494.75 cals</td></tr><tr><td width=5% valign=top>Protein: 60.75 g</td></tr><tr><td width=5% valign=top>Fat: 17.00 g</td></tr><tr><td width=5% valign=top>Carbs: 21.75 g</td></tr></table>

**Draven** · 02-27-2003 09:29 AM

Chicken Marsala

<table border=0 width=90% align=center><tr><td valign=top>Serves/Yields: </td><td valign=top colspan=3>4</td></tr> <tr><td width=20%></td><td width=35%></td><td width=45%></td></tr><tr bgcolor=#CCCCCC><td width=20%>Amount</td><td width=35%>Ingredient</td><td width=45%>Preparation</td></tr><tr><td width=35%>100 grams</td><td width=40%>Whole Weat Flour - Sunny Boy</td><td width=25%></td></tr><tr><td width=35%>.5 teaspoons</td><td width=40%>Salt substitute</td><td width=25%></td></tr><tr><td width=35%>.25 teaspoons</td><td width=40%>Pepper black</td><td width=25%></td></tr><tr><td width=35%>.5 teaspoons</td><td width=40%>Oregano ground</td><td width=25%></td></tr><tr><td width=35%>28 ounces</td><td width=40%>Chicken breast</td><td width=25%></td></tr><tr><td width=35%>1 cup</td><td width=40%>Mushrooms raw</td><td width=25%></td></tr><tr><td width=35%>.5 cups</td><td width=40%>Wine marsala</td><td width=25%></td></tr><tr><td width=35%>.25 cups</td><td width=40%>Wine Sherry medium dry</td><td width=25%></td></tr></table><table border=0 width=90% align=center><tr bgcolor=#CCCCCC><td width=100%>Instructions</td></tr><tr><td width=100%></td></tr><tr><td><ul><li>In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture</li><li>In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.</li></ul></td></tr></table> <table border=0 width=90% align=center><tr><td width=5% valign=top>Per Serving</td></tr><tr><td width=5% valign=top>Calories: 447.75 cals</td></tr><tr><td width=5% valign=top>Protein: 63.75 g</td></tr><tr><td width=5% valign=top>Fat: 07.75 g</td></tr><tr><td width=5% valign=top>Carbs: 19.25 g</td></tr></table>

**Draven** · 02-27-2003 09:29 AM

Chicken Tetrazinni Deluxe

<table border=0 width=90% align=center><tr><td valign=top>Serves/Yields: </td><td valign=top colspan=3>4</td></tr> <tr><td width=20%></td><td width=35%></td><td width=45%></td></tr><tr bgcolor=#CCCCCC><td width=20%>Amount</td><td width=35%>Ingredient</td><td width=45%>Preparation</td></tr><tr><td width=35%>8 ounces</td><td width=40%>linguine- Primo</td><td width=25%></td></tr><tr><td width=35%>1.5 cups</td><td width=40%>Mushrooms raw</td><td width=25%></td></tr><tr><td width=35%>.5 cups</td><td width=40%>Onion</td><td width=25%></td></tr><tr><td width=35%>.5 medium</td><td width=40%>Green Peppers raw</td><td width=25%></td></tr><tr><td width=35%>1 cup</td><td width=40%>Chicken Broth</td><td width=25%></td></tr><tr><td width=35%>10 fluid ounces</td><td width=40%>Water</td><td width=25%></td></tr><tr><td width=35%>90 grams</td><td width=40%>Tre Stelle cheddar</td><td width=25%></td></tr><tr><td width=35%>2 cups</td><td width=40%>Peas frozen</td><td width=25%></td></tr><tr><td width=35%>.5 Tablespoons</td><td width=40%>Sauce Worcestershire</td><td width=25%></td></tr><tr><td width=35%>.5 teaspoons</td><td width=40%>Salt substitute</td><td width=25%></td></tr><tr><td width=35%>.5 teaspoons</td><td width=40%>Pepper black</td><td width=25%></td></tr><tr><td width=35%>20 ounces</td><td width=40%>Chicken breast</td><td width=25%></td></tr><tr><td width=35%>.25 cups</td><td width=40%>Wine Sherry</td><td width=25%></td></tr><tr><td width=35%>10 fluid ounces</td><td width=40%>Cambells Cream of Mushroom soup</td><td width=25%></td></tr></table><table border=0 width=90% align=center><tr bgcolor=#CCCCCC><td width=100%>Instructions</td></tr><tr><td width=100%></td></tr><tr><td><ul><li>Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.</li><li>Preheat oven to 375 degrees F (190 degrees C).</li><li>Meanwhile, spray a large saucepan with pam over medium heat. Add mushrooms, onion and bell pepper and saute until tender. Stir in cream of mushroom soup, chicken broth and water and cook, stirring, until heated through. Stir in pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper</li><li>Bake in the preheated oven for 25 to 35 minutes, or until heated through.</li><li>Mix well and transfer mixture to a lightly greased 11x14 inch baking dish. Sprinkle with Parmesan cheese and paprika.</li></ul></td></tr></table> <table border=0 width=90% align=center><tr><td bgcolor=#cccccc width=5% valign=top>Per Serving</td></tr><tr><td width=5% valign=top>Calories: 667.75 cals</td></tr><tr><td width=5% valign=top>Protein: 61.50 g</td></tr><tr><td width=5% valign=top>Fat: 19.25 g</td></tr><tr><td width=5% valign=top>Carbs: 56.00 g</td></tr></table>

**Draven** · 02-27-2003 09:29 AM

That's all for now.

Dez's Recipe Thread

Dez's Recipe Thread

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Chicken Tetrazinni Deluxe

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