Main

4 points Archives

April 6, 2009

Chile-Spiced Tenderloin Steaks

Tons of beer left in the fridge from last weekend, a beautiful day and a major craving for red meat, sent us out to the grill last night for some Chile-Spiced Tenderloin Steaks. We went back to Cooking Light, looking for Quick and Easy recipes to grill and these came through. You marinade them only for as long as the charcoal grill warms up, so no need to pre-think this either (well, except for the ingredients). They had a nice kick but not burn your mouth spicy and I would definitely make them again.

Chile-Spiced Tenderloin Steaks
Chile-Spiced Tenderloin Steaks

Continue reading "Chile-Spiced Tenderloin Steaks" »

April 22, 2009

Garlic Lover's Shrimp

Still cooking and still doing quick and easy meals, so for the last Friday of Lent (aka Good Friday), I returned to cooking light and found this shrimp recipe. It couldn't have been easier, with some chilled white wine, roasted asparagus and good old Uncle Ben's Wild Rice Pilaf, this came together easily. Oh, and everyone loved it.

Garlic Lover's Shrimp
Garlic Lover's Shrimp

Continue reading "Garlic Lover's Shrimp" »

September 30, 2010

Classic Chicken Noodle Soup

Yes, I promised recipes and here's another (from March again). It's in the Weight Watchers Slow Cook It book and it's pretty darn good (and easy).

classic chicken noodle soup
Classic Chicken Noodle Soup

2 (1/2 pound) bone in chicken breasts, skinned
1 onion, chopped
3 celery stalks, sliced
2 carrots, sliced
6 fresh parsley sprigs
2 garlic cloves, peeled
1 bay leaf
1T chopped fresh thyme or 1t dried
1/2t salt
1/4t black pepper
2 32oz cartons low-sodium chicken broth (I used the fat free kind)
1 1/2C no-yolk egg noodles
1/4C chopped fresh dill

1. Combine first 10 ingredients (up until broth), in 5 - 6 quart slow cooker. Pour brother over all that stuff, cover and cook until chicken and vegies are tender (4 - 5 hours on high or 8 - 10 hours on low).

2. At end of cooking time, remove parsley, garlic and bay leaf. Transfer chicken to a plate and let stand for about 10 minutes (until you can handle it). Remove the meat from the bones and cut into bite size pieces (I just shred it using two forks).

3. Meanwhile, in a separate pot, cook the noodles.

4. Add chicken meat and noodles to the slow cooker. Cover and cook on high until chicken is hot again, about 5 minutes.

Serve sprinkled with fresh dill.

This page contains an archive of all entries posted to What I Really Think in the 4 points category. They are listed from oldest to newest.

3 points is the previous category.

5 points is the next category.

Many more can be found on the main index page or by looking through the archives.

 Subscribe to This Blog

Recent Non-Travel Thinks

Powered by
Movable Type 3.33
© 2004 - 2014 Kim Riemann