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Wednesday, August 31, 2011

Country Chicken Casserole

Serves 4
INGREDIENTS:
3 cups chopped potatoes (I used red)
2 cups chopped cooked chicken (I used left over baked chicken)
1/2 cup mushrooms
1 small can diced green chilies
1/3 cup chopped onions
1 cup shredded cheese
Salt and pepper
Olive Oil

DIRECTIONS
Boil potatoes for about 8 minutes until potatoes are soft. Drain. Heat some olive oil in a large skillet, once oil is warm add potatoes, onions, and mushrooms. Sautee. Preheat oven to 350 degrees. Once potatoes are golden brown add green chilies, chicken, salt and pepper to taste. Mix well. Transfer to a baking dish, top with cheese. Bake for 20-25 minutes.

Enjoy-
The Lineman's Wife

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Tuesday, August 30, 2011

Crockpot Pinto Beans

This recipe takes 2 days.


INGREDIENTS:
4 Cups Dry pinto beans
2 whole garlic
Kosher Salt
Pepper
1 lb bacon
1/2 cup bbq sauce

DIRECTIONS:
Sort and soak beans over night. (Sort for rocks and bad beans. Fill bowl with water well above beans) In the morning rinse beans and place in crockpot, add 8 cups of water, salt, pepper, and peeled garlic. Cook on high for 6 hours. In the meantime, fry bacon, add  chopped bacon to simmering beans.

Once beans have cooked drain some of the water out, if you choose for flavor add the bbq sauce. Season with salt and pepper and serve.

Enjoy-
The Lineman's Wife

Monday, August 29, 2011

Bacon Wrapped Asparagus

Serves 4-6
INGREDIENTS:
1 bushel asparagus
2 tbsp olive oil
1 large package bacon
1 tsp seasoning salt
1/2 tsp garlic powder

DIRECTIONS:
Cut and wash asparagus. It there is any purple or white in the steem cut off. Trim all bottoms. In a ziploc bag place asparagus, olive oil, and seasonings. Mix well. Let marinate for atleast 30 minutes. When ready to grill, preheat grill to medium. Wrap 1 layer of bacon around steam, (you may only need 1/2 piece of bacon for each steem). Place on grill, turn every 5-6 minutes. Will take 20-30 minutes to cook.

Enjoy-
The Lineman's Wife



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Sunday, August 28, 2011

Chicken Cacciatore

Serves 4

INGREDIENTS:

4 chicken breast (boneless)
Poulty Seasoning
1 tsp black pepper
1/2 cup flour
3 tbsp olive oil
1 large red bell pepper chopped
1 medium onion chopped
1 cup mushrooms sliced
3 garlic cloves
1 mini bottle white wine
1 can diced tomatos (28 oz)

DIRECTIONS:

In a large skillet add olive oil. Heat to medium. Sprinkle both sides of chicken breast with poultry seasoning. Then coat each side with flour. Once oil is warm place chicken in skillet. Add mushrooms, peppers, garlic and onions. Cover and cook both sides of chicken for about 5 minutes each side.

Add wine and tomoatoes. Reduce heat to medium low, cover and cook for 20 minutes stirring occasionally. Season with black pepper.

Serve.

Enjoy-
The Lineman's Wife



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Friday, August 26, 2011

Teriyaki Chicken

Serves 6
Quick and easy appetizer that tastes like it cooked all day.
INGREDIENTS:
2 Medium chicken breast
1 small can pineapple (sliced)
Teriyaki marinade
Poultry Seasoning
Kabob Skewers
1/2 tsp garlic powder

DIRECTIONS:
Season both sides of chicken breast with poultry seasoning. Chop up into bite size pieces. In a ziploc bag place pineapples (including juice), 1/2 cup teriyaki marinade, garlic powder, and chicken. Mix well. Let still in refrigerator for at least 30 minutes before grilling.

If using wood skewers, cut into smaller sections for easy eating. Soak for 20 minutes before grilling.

Once ready to grill, place chicken and pineapple if you choose on skewers, 4 pieces per skewer. Preheat grill to medium. Spray with Pam non-stick spray. Place chicken on grill, cook about 5 minutes on each side.

Serve.

Enjoy-
The lineman's Wife

Cooking line wife, the lineman, the lineman’s wife, ibew, union food, grilled food, hungry girl, low calorie, cooking low cal, feeding men, lineman dinners, bbq dinner, homemade, diabetic, diabetic  food, low calorie diabetic food,

Fried Shrimp

Serves 4-6

INGREDIENTS:
1/2 lb cooked, devined shrimp
1 cup Panko (Japenesse Breadcrumbs)
2 eggs well beaten.
1 cup white rice flour
Vegatable oil for frying

DIRECTIONS:
Heat oil in skillet. Using two small plates, pour flour on one, breadcrumbs on the other. In a small bowl, places eggs. Dip shrimp in flour, then egg, then breadcrumbs. Repeat with all shrimp. Place in oil and fry until golden brown on both sides.

Enjoy-
The Lineman's Wife

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Thursday, August 25, 2011

Crockpot Meatballs

Makes 3 dozen

INGREDIENTS:

1 egg
1/4 cup bread crumbs
1/3 finely chopped onion
1/4 cup milk
1 tsp salt
1 tsp garlic powder
1 tbsp McCormicks Montreal seasoning
1 tbsp Worcestershire sauce
1 lb ground beef

Crockpot Sauce
 1 bottle bbq sauce (I used sweet baby ray's)
1 tbsp Worcestershire sauce
1 tbsp jelly (any flavor)
2 tsp Dijon mustard
Couple dashes of franks hot sauce

Directions

In a small bowl, mix all ingredients together. I use a mixer for this. Shape into 1-in. balls.

Heat crockpot to high. Mix all sauce ingredients and place in crockpot. In a large skillet over medium heat, brown meatballs, keep covered until cooked through; drain. Place meatballs in crockpot. Reduce temperature to medium. Cook 4 hours on medium, 2 on high.

Enjoy-
The Lineman's Wife



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Wednesday, August 24, 2011

Warm Spinach Artichoke Dip

Serves 2
Because it is just The Lineman and myself, I try to keep recipes small, plus the left overs usually don't fit in my tiny 5th wheel fridge.

INGREDIENTS:
3 wedges Swiss laughing cow cheese
2 tbsp lite mayo
1/2 cup fresh spinach
1/2 cup canned artichokes
2 tbsp green onions
1/2 tsp onion powder
Couple dashes paprika
2 tbsp Parmesan
2 tbsp mozzarella

DIRECTIONS:
Preheat oven to 350 degrees. Using a mixer mix all ingredients together EXCEPT CHEESE.  Stir in Parmesan cheese. Pour into a small baking dish. Top with mozzarella. Bake for 15-20 minutes. Serve with Pita or corn chips.

Enjoy-
The Lineman's Wife



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Tuesday, August 23, 2011

Fish and Chips

Serves 2


INGREDIENTS:

Vegtable oil for frying
1 cup flour
1 tsp baking powder
8 oz New Castle Beer
2 eggs
2 teaspoons salt
2 teaspoons pepper
1 Filet of Cod
1 cup rice flour
1/2 tablespoons paprika
1/2 tablespoons garlic powder
1 tsp onion powder
1 tsp dried thyme

Frozen or fresh fries to serve with
Malt vinegar and Lemon Wedges

DIRECTIONS:
Heat oil in large skillet,
In a bowl, combine the flour, baking powder, beer, eggs and all seasonings. Whisk until smooth. Add slices of Cod. Refrigerate for at least 15 minutes and up to 1 hour. Remove fish from the batter, dip in the rice flour. Fry the fish until golden brown on the first side, about 4 minutes, then flip and cook until golden on the second side, 4 minutes longer. Remove the fish from the fryer and transfer to a wire rack positioned over paper towels or newspaper so that the fish can drain. Season, to taste, with some salt and pepper.







Monday, August 22, 2011

Low Calorie Nacho Salad

Serves 1
275 calories/serving

INGREDIENTS:
2 Cups lettuce
2 oz warm shredded beef
1/4 cup warm black beans
1 tbsp red onion
1 tbsp velveeta cheese
1/2 tbsp salsa
1 tsp milk
1/2 oz crushed chips

DIRECSTIONS:
In a microwave safe bowl combine milk, salsa, and cheese. Heat until melted, stiring regularly. Layer lettuce, meat, beans, onions, chips, and cheese mixture.

Enjoy-
The Lineman's Wife

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Sunday, August 21, 2011

Hawaiian Haystacks

Serves 4
Low calorie version: 247 calories/Serving
INGREDIENTS:
3 Cups cooked rice
2 cups shredded chicken breast
1 can 98% fat free cream of mushroom
1/2 tbsp low sodium soy sauce
Chow Mein noodles
Shredded cheese
(1 tbsp Fat Free shredded cheese for low cal version)
Chopped Green onion
Diced pineapple
Shredded Coconut

DIRECTIONS:
For Sauce mix together, soup, 2 tbsp water, and soy sauce. Heat until warm. Layer however you like:
Rice, sauce, Chicken, Cheese, onion, pineapple, coconut, and chow mein noodles.

LOW CALORIE VERSION:
3/4 cup rice
2 oz chicken
2 tsp diced pineapples
1 tbsp sauce
1 tbsp green onion
1 tbsp fat free cheese
1 tbsp chow mein noodles

Enjoy-
The Lineman's Wife



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Saturday, August 20, 2011

Low Calorie Mac and Cheese

Serves 2
142 calories/serving
INGREDIENTS:
2 oz dry whole grain pasta around 180 calories/serving (Try Ronzoni's Healthy Harvest whole wheat)
2 wedges of favorite laughing cow cheese
1 tsp Brummel and Brown butter
1 tbsp fat free milk
1 tbsp fat free cheese
Salt and Pepper to taste
(For a little spice try adding chipolte peppers)

DIRECTIONS:
Cook pasta according to directions. In a microwave/oven safe cooking dish add milk, butter, and laughing cow cheese. Microwave for 30 seconds, stir, continue until mixed well together.

Preheat oven to broil.

Once pasta is cooked, drain and add to cheese mixture. Stir well. Add salt and pepper. Mix. Top with fat free cheese and let broil for about 5 minutes.

Serve.

Enjoy-
The Lineman's Wife



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Friday, August 19, 2011

Cinnamon Rolls

Serves 12



INGREDIENTS:
1 package dry yeast (2 tbsp)
1 cup warm milk
½ cup granulated sugar
1/3 cup butter
1 tsp salt
2 eggs
4 cups flour

Filling:
1 cup packed brown sugar
2 ½ tbsp cinnamon
1/3 cup butter

Icing:
½ cup butter
1 ½ cups powdered sugar
¼ cup cream cheese
½ tsp vanilla
1/8 tsp salt

DIRECTIONS:
Dissolve yeast in the warm milk. Mix well for a couple of minutes. Add sugar, butter, salt, eggs, beat well. Slowly add flour 1 cup at a time. Mix well.

Knead dough into a large ball using your hands dusted with flour. Take out butter and cream cheese so they can become room temperature.

 
Place dough in a bowl, cover and let rise for 1 hour. (If you are making this a day ahead spray dough with Pam non-stick spray and place in zip-loc bag, then continue on in the morning)


Preheat oven to 400 degrees.
Roll out dough until it is 21x16 inches about 1/4 “ thick. Spread 1/3 cup butter over dough, spread filling over the butter. Roll up. Cut into 12 sections. Place in a pre-greased baking dish. Bake for 20-25 minutes depending on your oven.

While baking make up your icing. Place butter and sugar in a mixing bowl. Mix well, add in vanilla and salt. Mix. Add cream cheese and mix well. Set aside in fridge until ready.

Once the rolls are done ice and serve.

Enjoy-
The Lineman’s Wife



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Thursday, August 18, 2011

Grilled Potatos

Serves 3

 INGREDIENTS:
2 cups chopped baby red potatoes
1 tbsp yellow onion diced
Seasoning salt and Pepper to taste

DIRECTIONS:
Preheat grill to medium. Take a large piece of tin foil, spray with Pam non-stick spray.
Place potatoes and onions on tin foil. Season. Wrap up and put on grill for 30 minutes. Flip at 15 minutes.
Enjoy-
The Lineman's Wife



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Wednesday, August 17, 2011

Left Over Breakfast Burritos

Serves 2
(Or 1 hardworkin' lineman)
 INGREDIENTS:
3 eggs
1/3 cup left over scalloped potatoes
1/4 cup left over beef (thinly sliced)
1/2 cup shreaded cheese
Salt and Pepper to taste
2 Large flour tortillas

DIRECTIONS:
In a medium skillet add eggs, potatoes, and beef. Over medium heat scamble eggs and cook until eggs are done.
 Heat tortillas. Spoon egg mixture into tortillas, add cheese, fold up.
Enjoy-
The Lineman's Wife



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Tuesday, August 16, 2011

Scalloped Potatos

Serves 6
240 calories/serving

 INGREDIENTS:
6 medium potatoes, peeled and thinly sliced
3 tbsp butter
1 tbsp butter
1/3 cup chopped onion
1 tsp salt
1/4 tsp pepper
2 1/2 cups milk

DIRECTIONS:
Preheat oven to 350 degrees. Melt 3 tbsp of butter. Add onions and saute. Once cooked stir in flour, salt and pepper until smooth.

Add milk. Cook until boiling. Boil for 1 minute. Spread potatoes flat in a 9X13 cooking dish. Pour mixture over potatoes. Dot with remaining 1 tbsp butter.  Cover and bake 30 minutes. Uncover and cook an additional 60 minutes until potatoes are tender.

Serve.
(Tip: Save left over potatoes for upcoming recipe, Breakfast burritos)

I served these potatoes with Beef Tenderloin.

Enjoy-
The Lineman's wife



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Monday, August 15, 2011

Cranberry Rice Pilaf

Serves 4



INGREDIENTS:
¾ cup chopped celery
½ cup chopped onion
2 tbsp butter
1 cup uncooked long grain rice
2 ½ cups chicken broth
½ cup dried cranberries
½ tsp garlic powder
Salt and Pepper to taste

DIRECTIONS:
In a skillet melt butter. While melting butter, combine rice, chicken broth, garlic powder, and salt and pepper in a microwave safe dish.

Microwave for 25 minutes. 

 Sautee celery and onions for about 10 minutes over medium-low heat. Once rice is done combine sautéed mixture and cranberries.

Serve.
Enjoy-
The Lineman's Wife
Cooking line wife, the lineman, the lineman’s wife, ibew, union food, grilled food, hungry girl, low calorie, cooking low cal, feeding men, lineman dinners, bbq dinner, homemade, diabetic, diabetic  food, low calorie diabetic food,


Sunday, August 14, 2011

Chicken Fried Steak

Serves 2
 INGREDIENTS:
4 Pieces of cube steak
3 tbsp shortening
4 tbsp flour
Paprika
Garlic Powder
Seasoning salt

Country Graving Mix Packet (I have not mastered my own gravy yet)

DIRECTIONS:
Melt shortening over medium heat, between 4-5 on your stove.

Take cube steak out of packaging.
 Dip both sides in flour. Season both sides with Paprika, seasoning salt, and garlic powder. Place in skillet.
 Cook for 5 minutes, turn, cook for 5 minutes, turn until cooked through.
Place on paper towels and blot off extra grease. Serve with country gravy.

Enjoy-
The Lineman's Wife



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Saturday, August 13, 2011

Low calorie Spinach Strata

200 calories for the WHOLE Dish.
 INGREDIENTS:
1/4 cup Chopped sweet peppers
1/4 cup chopped onion
1/4 cup chopped mushrooms
1/2 cup fresh spinach
1 wedge laughing cow cheese cut it pieces
1 cup egg beaters
2 tbsp fat-free milk
Salt and pepper to taste

DIRECTIONS:
Preheat oven to 325 degrees. In a 9" round baking dish, spray with non-stick spray. Mix all ingredients well.
 Place in oven for about 40 minutes. When done you will be able to cut through. Serve

Enjoy-
The Lineman's Wife



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Friday, August 12, 2011

Crunchy Sweet Potato Pie

Serves 8



INGREDIENTS:
7 medium peeled and chopped sweet potatos (White or orange, I ended up with white)
2/3 cup sugar
1/2 cup milk
1/3 cup butter
1 tsp cinnamon
1/4 tsp nutmeg

Topping:
3/4 cup crushed cereal (chex, corn flakes, etc)
1/4 cup packed brown sugar
1/4 cup melted butter

DIRECTIONS:
Boil potatoes about 15 minutes until soft. Preheat oven to 350 degrees.

Drain and place in mixing bowl. Add to the bowl, butter, nutmeg, cinnamon, milk, and sugar.

Using a hand mixer blend together. Place in a baking dish, cover, and bake for 20 minutes.

Remove from oven, place topping mixture on top, bake for another 8-10 mintues.

Remove from oven and serve.


Enjoy-
The Lineman's Wife
Cooking line wife, the lineman, the lineman’s wife, ibew, union food, grilled food, hungry girl, low calorie, cooking low cal, feeding men, lineman dinners, bbq dinner, homemade, diabetic, diabetic  food, low calorie diabetic food,

Thursday, August 11, 2011

Wild Turkey Burdon Beef Tri Tip

Serves 4-6 people depending on size
 INGREDIENTS
2 lbs tri tip
1 bottle Wild Turkey Bourbon Gourmet Marinada

DIRECTIONS:
Place meat and Marinade in a ziploc bag. Let marinate for atleast 6 hours. 1 hour before you are going to grill, sit out on the counter to become room temperature.

Preheat grill to high heat. Score both side of meat and then turn down heat to medium. Fliping about ever 10 minutes grill for 35-40 minutes. Your meat themameter, should read about 140-145, Remove from grill and cover. Let sit for 10 minutes.

(If you are going to grill corn in the shucks, soak in water for about 10 minutes before placeing on the grill. Corn and meat will take the same about of time so they can cook together)

Slice and serve.





I served this dish with the Crunchy Sweet Potatos recipe.

Enjoy-
The Lineman's wife
Cooking line wife, the lineman, the lineman’s wife, ibew, union food, grilled food, hungry girl, low calorie, cooking low cal, feeding men, lineman dinners, bbq dinner, homemade, diabetic, diabetic  food, low calorie diabetic food,

Wednesday, August 10, 2011

Toffee Bars

Makes a 9X13 baking pan





INGREDIENTS:
1 Can crescent rolls
1 stick of butter
1 cup brown sugar
½ cup chocolate chips
½ chopped walnuts

DIRECTIONS:
Preheat oven to 400 degrees. Open crescent rolls and press into a 9X13 baking sheet or casserole dish.
 

Combine butter and brown sugar into a pan and bring to a roaring boil, (see below)

Side note, once toffee is out of pan wash immeidiatlly. I wash pan before putting into oven.



Pour toffee over dough. Bake for 10 minutes.



Top with chocolate chips and nuts. Cut and let cool.



Enjoy-

The Lineman’s Wife



Cooking line wife, the lineman, the lineman’s wife, ibew, union food, grilled food, hungry girl, low calorie, cooking low cal, feeding men, lineman dinners, bbq dinner, homemade, diabetic, diabetic  food, low calorie diabetic food,

Tuesday, August 9, 2011

Taco Salad

Serves 2




INGREDIENTS:
½ pound ground beef
1 4oz can diced green chilies
½ cup black beans
¼ cup canned corn
Shredded lettuce
Diced tomato
2 Flour tortillas (I use La tortilla whole wheat 100 calories/serving)
Shredded cheese (I use fat free cheese for myself)
Salsa

DIRECTIONS:
Preheat oven to 425. Spray tortillas with Pam non-stick spray. Place in a small baking dish (see below). Bake 10-15 minutes until crispy.






Meanwhile brown ground beef. Add green chilies, black beans, and corn to skillet. Once tortillas are done, top with cheese, lettuce, tomato, and salsa.


Enjoy-
The Lineman’s wife



Cooking line wife, the lineman, the lineman’s wife, ibew, union food, grilled food, hungry girl, low calorie, cooking low cal, feeding men, lineman dinners, bbq dinner, homemade, diabetic, diabetic  food, low calorie diabetic food,
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