2017 - Page 4 of 6 - Taste and Review

Cabbage Roll Soup

July 9, 2017/4 Comments/in Low Carb, Soup /by Cherie DeBrule

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Cabbage Roll Soup

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Author: Cherie | Taste And Review
Prep Time: 10
Cook Time: 45
Total Time: 55

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Ingredients

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2 pounds lean ground beef
1 tablespoon olive oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
14.5 oz can diced tomatoes
14.5 oz can diced tomatoes with basil, garlic, & oregano
15 oz tomato sauce
32 oz (1 container) beef broth
1 teaspoon ground black pepper
1 teaspoon sea salt

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Instructions

In large skillet add the olive oil and cook the ground beef, onion, and garlic. Transfer the food to large stock pot. Add the rest of the ingredients. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.

Nutrition

Serving Size: 6
Calories: 401
Sugar: 6
Sodium: 1615
Fat: 21
Saturated Fat: 7
Unsaturated Fat: 11
Trans Fat: 1
Carbohydrates: 20
Protein: 34
Cholesterol: 94

Chicken Teriyaki Lettuce Wraps

July 9, 2017/3 Comments/in Dinner, Low Carb, Main dish /by Cherie DeBrule

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Chicken Teriyaki Lettuce Wraps

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Author: Cherie | Taste And Review
Prep Time: 10
Cook Time: 15
Total Time: 25

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Ingredients

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Chicken tenders boneless skinless 1 pound
3/4 cup Teriyaki marinade
8 ounces (1 can) sliced water chestnuts in water
2 cups shredded carrot
7 small sweet peppers red, yellow, and orange
1/3 cup pine nuts
1/3 cup cashews
10 green onions
6 ounces ( 1 can) french fried onions
1 package romaine lettuce

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Instructions

Place chicken breasts into a saucepan with enough water to cover. Bring to a boil, and simmer until chicken meat is no longer pink (10 to 12 minutes). Place chicken on plate and allow it to cool for 5 minutes. Then shred it with two forks. Add chicken to mixing bowl. On cutting board chop up the waster chestnuts, peppers, and green onion and then add to mixing bowl. Add the shredded carrots, pine nuts, cashews, french fried onions. Stir everything till combined. Spoon the mixture into the romaine lettuce leaves to serve.

Nutrition

Serving Size: 4
Calories: 790
Sugar: 33
Sodium: 3113
Fat: 34
Saturated Fat: 5
Unsaturated Fat: 25
Trans Fat: 0
Carbohydrates: 96
Protein: 37
Cholesterol: 51

Dill Pickle Chicken Pasta Salad

July 9, 2017/1 Comment/in Dinner, Main dish, Pasta, Salad, Side Dish /by Cherie DeBrule

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Dill Pickle Chicken Pasta Salad

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Author: Cherie | Taste And Review
Prep Time: 10
Cook Time: 30
Total Time: 40

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Ingredients

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16 oz. (1 box) shells pasta
1 pound chicken breast
1 green onion bundle
2 cups cheddar cheese curds
6 Gedney Dill Pickles
Hidden Valley Ranch Buttermilk Recipe Packet- Salad Dressing
& Seasoning Mix.
1 cup mayo
1 cup buttermilk
2 tablespoon dill weed
1/4 cup dill pickle juice

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Instructions

Cook the pasta according to package directions; rinse and drain. Place chicken breasts into a saucepan with enough water to cover. Bring to a boil, and simmer until chicken meat is no longer pink (10 to 12 minutes). Place chicken on plate and allow it to cool for 5 minutes. Then shred it with two forks. In a large mixing bowl add the mayo, buttermilk, dill weed, and dill pickle juice. Stir until well blended. On a cutting board cut up the green onion, pickles, cheese curds, and add to mixing bowl. Add the pasta and stir until well coated. Chill for an hour before serving.

Nutrition

Serving Size: 6
Calories: 826
Sugar: 6
Sodium: 1248
Fat: 43
Saturated Fat: 11
Unsaturated Fat: 30
Trans Fat: 0
Carbohydrates: 63
Protein: 44
Cholesterol: 114

Buffalo Chicken Pasta Salad

July 9, 2017/0 Comments/in Dinner, Main dish, Pasta, Salad /by Cherie DeBrule

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Buffalo Chicken Pasta Salad

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Author: Bryon | Taste And Review
Prep Time: 10
Cook Time: 30
Total Time: 40

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Ingredients

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12 oz. (1 box) tricolor spiral pasta
1 pound chicken breast
3 celery stalks
1 green onion bundle
1 cup shredded carrot
13 oz. buttermilk ranch dressing
1/4 cup Franks Red Hot Sauce
5 oz. crumbled blue cheese + some for topping

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Instructions

Cook the pasta according to package directions; rinse and drain. Place chicken breasts into a saucepan with enough water to cover. Bring to a boil, and simmer until chicken meat is no longer pink (10 to 12 minutes). Place chicken on plate and allow it to cool for 5 minutes. Then shred it with two forks. While chicken is cooking you can make the sauce. In a large mixing bowl add the buttermilk ranch dressing, Franks Red Hot Sauce, and crumbled blue cheese. On a cutting board chop up the celery and green onions then add them to the mixing bowl. Add the carrots, pasta, and shredded chicken. Stir the salad and garnish with extra blue cheese crumbles. Chill for an hour before serving.

Notes

Test the sauce for the spiciness. Add more hot sauce to your liking.

Nutrition

Serving Size: 6
Calories: 734
Sugar: 4
Sodium: 1107
Fat: 43
Saturated Fat: 11
Unsaturated Fat: 29
Trans Fat: 0
Carbohydrates: 50
Protein: 37
Cholesterol: 103

Lumberjack Spaghetti

July 7, 2017/0 Comments/in Dinner, Main dish, Pasta /by Cherie DeBrule

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Lumberjack Spaghetti

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Author: Bryon | Taste And Review
Prep Time: 10
Cook Time: 15
Total Time: 25

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Ingredients

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1/2 package of spaghetti noodles
1 pound 3 oz italian sausage links (Five links in a package)
One large onion
2 cups chili sauce. ( 2 bottles-12 ounce in a bottle)
1/2 stick butter
4 teaspoon worcestershire sauce
Parmesan (garnish on top)

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Instructions

Cook spaghetti according to package directions; rinse and drain. While spaghetti noodles are cooking cut up the sausage and onion and add to frying pan. Cook the sausage and onion till they are done. Add the butter in the pan. Before it burns, add the Chili sauce and worcester sauce. Stir. Add the drained spaghetti, toss and serve.

Nutrition

Serving Size: 6
Calories: 599
Sugar: 11
Sodium: 2378
Fat: 41
Saturated Fat: 20
Unsaturated Fat: 19
Trans Fat: 0
Carbohydrates: 26
Protein: 28
Cholesterol: 103

Blue Cheese Dip

July 7, 2017/1 Comment/in Dip, Low Carb /by Cherie DeBrule

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Blue Cheese Dip

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Author: Bryon | Taste And Review
Prep Time: 15
Total Time: 15

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Ingredients

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1/2 cup of sour cream
1/2 cup of crumbled blue cheese
1/2 cup of mayo
1 tablespoon of wine vinegar or white wine vinegar
One clove of garlic minced

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Instructions

In a medium bowl, mix sour cream, mayo, wine vinegar until smooth. Add the crumbled blue cheese and garlic minced. Stir and cover it. Place in the refrigerator and chill until ready to serve.

Notes

This Blue Cheese Dip is perfect for dipping buffalo chicken wings, or cut vegetables.

Turkey & Cheese Slider

July 7, 2017/0 Comments/in Dinner, Lunch /by Cherie DeBrule

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Turkey & Cheese Slider

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Author: Bryon | Taste And Review
Prep Time: 10
Cook Time: 20
Total Time: 30

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Ingredients

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Hawaiian mini sub rolls (6 subs)
24 slices of turkey
6 slices provolone cheese
1 stick butter
4 tablespoon dijon honey mustard
3 tablespoon sugar
Poppy seeds (garnish on top)

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Instructions

Preheat oven to 350ºF. Line baking tray with parchment paper. Place button of sub bun on parchment paper and then add 4 slices of turkey, 1 slice of provolone. Add top of bun. Repeat this till all 6 sandwiches are made. Melt butter and mix with dijon honey mustard and sugar until well blended. Brush mixture on top of sub buns and allow to drip between rolls. Sprinkle with poppy seeds. Bake for 20 minutes.

Nutrition

Serving Size: 6
Calories: 471
Sugar: 11
Sodium: 1366
Fat: 26
Saturated Fat: 15
Unsaturated Fat: 9
Trans Fat: 1
Carbohydrates: 25
Protein: 36
Cholesterol: 109

Chuckwagon Slider

July 7, 2017/0 Comments/in Dinner, Lunch /by Cherie DeBrule

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Chuckwagon Slider

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Author: Bryon | Taste And Review
Prep Time: 10
Cook Time: 10
Total Time: 20

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Ingredients

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Hawaiian mini sub rolls (6 subs)
6 slices Harvati cheese
12 slices ham
18 slices of cot salami
1 stick of butter
Poppy seed (garnish on top)
Minced Onion (garnish on top)
Parsley (garnish on top)
Garlic Powder (garnish on top)

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Instructions

Preheat oven to 350ºF. Line baking tray with parchment paper. Butter the bottom slice of each sub bun bread and lay butter side down on parchment paper. Then place one slice of harvati cheese, 2 slices of ham, and 3 slices of cotto salami. Put top part of sub bun on top. Spread butter on top on the sub bun. Garnish with poppy seed, minced onion, parsley, garlic powder. Repeat this till all 6 sandwiches are made. Bake for 10 minutes or until cheese is melted. Allow to cool before serving.

Nutrition

Serving Size: 6
Calories: 432
Sugar: 2
Sodium: 1720
Fat: 28
Saturated Fat: 13
Unsaturated Fat: 13
Trans Fat: 0
Carbohydrates: 19
Protein: 26
Cholesterol: 90

Spaghetti With Chicken & Thai Peanut Sauce

July 7, 2017/1 Comment/in Main dish, Pasta /by Cherie DeBrule

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Spaghetti With Chicken & Thai Peanut Sauce

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Author: Cherie | Taste And Review
Prep Time: 15
Cook Time: 24
Total Time: 39

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Ingredients

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5 chicken breasts cooked and shredded
Half a box of spaghetti noodles
1 cup finely shredded carrot
1 Tablespoon minced garlic
2 cups of edamame beans
Half of poblano pepper
One red bell pepper
5 green onions
1 ounce of water chestnuts diced
1/3 cup smooth peanut butter
1/4 cup regular soy sauce
2 tablespoon rice vinegar
5 tablespoon sesame oil
2 tablespoon light brown sugar, packed
1 teaspoon fresh grated ginger, don’t use ginger powder
1 1/2 tsp Sriracha
Honey roasted peanuts (Garnish on top for presentation)
Sesame seeds (Garnish on top for presentation)
2 tablespoon cilantro, rough chopped (Garnish on top for presentation)

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Instructions

Place chicken breasts into a saucepan with enough water to cover. Bring to a boil, and simmer until chicken meat is no longer pink (10 to 12 minutes). Place chicken on plate and allow it to cool for 5 minutes. Then shred it with two forks. While chicken is cooking make the sauce. In a medium size bowl whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, ginger, brown sugar, garlic, and Sriracha. Cook spaghetti noodles according to package directions; rinse and drain. While noodles are cooking cut up the poblano pepper, red bell pepper, green onions, water chestnuts and set aside in a large mixing bowl. Then after noodles are drained add the noodles to the mixing bowl along with the shredded chicken and edamame beans. Stir well make sure sauce covers the noodles. Garnish with cilantro, peanuts and sesame seeds.

Notes

Taste for hotness and fix to your liking.

Nutrition

Serving Size: 6
Calories: 441
Sugar: 10
Sodium: 707
Fat: 24
Saturated Fat: 4
Unsaturated Fat: 17
Trans Fat: 0
Carbohydrates: 25
Protein: 33
Cholesterol: 61

Chicken & Grape Pasta Salad

July 7, 2017/1 Comment/in Dinner, Lunch, Pasta, Salad, Side Dish /by Cherie DeBrule

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Chicken & Grape Pasta Salad

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Author: Cherie | Taste And Review
Prep Time: 10
Cook Time: 27
Total Time: 37 minutes

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Ingredients

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5 cups of grilled cooked chicken
16 oz box macaroni large rings
4 celery stalks
2 teaspoons dried onion flakes
2 cups mayonnaise
4 ounces Cool Whip
1 lb green grapes
2 cups cashews halves and pieces
1 teaspoon of salt
1 teaspoon of pepper

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Instructions

Cook the chicken on the grill, cool and cut it up. Chicken should be cooked to an internal temperature of 165 ºF. Then set the cooked chicken aside. For faster cooking you can make the chicken a day ahead of time. Cook macaroni rings according to package directions; rinse and drain. Cut up celery and grapes in halves. Combine all salad ingredients, except the cashews which are sprinkled over the top just prior to serving. Pasta will absorb some moisture and seasonings. Chill for an hour before serving.

Notes

The cool whip is the secret ingredient that really give this 2 thumbs up! Serve by itself or on croissants.

Nutrition

Serving Size: 20
Calories: 400
Sugar: 7
Sodium: 298
Fat: 25
Saturated Fat: 5
Unsaturated Fat: 19
Trans Fat: 0
Carbohydrates: 27
Protein: 17
Cholesterol: 39

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