One Dish Meals
Cajun Chicken Breast Salad
Green Salad with Cajun Tilapia
Ham, Cheese, and Grits Breakfast Pie
Jambalaya
Spinach and Lettuce Salad with Cajun Tilapia and Dill Pickle Dressing
Taco Chicken Breast Salad
© Laura Harper
Green Salad with Cajun Tilapia
4 ounces Fresh Express European Mixed Salad Greens
1 roma tomato, quartered
1 thin slice red onion
2 tablespoons shredded parmesan cheese
Carbwell Italian Dressing
Tilapia 01
Put salad greens on dinner plate. Arrange tilapia fillets in center of bed of lettuce. Garnish with tomato and red onion; sprinkle cheese over all. Add salad dressing as desired.
Spinach and Lettuce Salad with Cajun Tilapia and Dill Pickle Dressing
2 ounces Fresh Express Baby Spinach
3 ounces shredded lettuce
1/2 lemon
Tilapia 03
Dill Pickle Dressing
On a dinner plate place a layer of baby spinach leaves. Cover this with a layer of shredded lettuce. Arrange fillets on lettuce, squeeze lemon juice over all, and add dressing.
4 ounces Fresh Express salad greens (all one blend or a mixture of several blends)
Cajun Chicken Breast
1 green onion, sliced
1/4 cup sliced fresh mushrooms
1 Lime
Put salad greens on dinner plate. Top with chicken breast, green onions, and mushrooms. Squeeze lime juice over all.
Taco Chicken Breast
1/2 lime
4 ounces iceburg lettuce, shredded
2-3 tablespoons Old El Paso taco sauce
2 tablespoons sour cream
Put chicken breast on dinner plate. Cover with shredded lettuce then squeeze lime juice over top. Add taco sauce and a dollop of sour cream. Guacamole is very good with this if you can squeeze in all those fat calories!!!!!
Ham, Cheese, and Grits Breakfast Pie
1 2/3 cups water
1 cup whipping cream
2 garlic cloves, pressed
2 tablespoons butter
1 teaspoon salt
1/4 teaspoon white pepper
2/3 cup uncooked quick-cooking grits
1 1/4 cups (5 ounces) shredded Swiss cheese, divided
8 large eggs, divided
1/2 pound cooked ham, diced
4 green onions, chopped
1/2 cup milk
Bring first 6 ingredients to a boil in a medium saucepan; gradually stir in grits. Cover, reduce heat, and simmer, stirring occasionally, 5 to 7 minutes. Add 1/2 cup cheese and stir until cheese melts. Remove from heat and let stand for 10 minutes. Lightly beat 2 eggs, and stir into grits mixture; pour into a lightly greased 10-inch pie plate. Bake in a 350 degree oven for 20 minutes; remove from oven. Increase oven temperature to 400 degrees.
Sauté ham and onions in a nonstick skillet over medium-high heat until onion is tender. Layer ham mixture evenly over grits crust. Whisk together milk and remaining 6 eggs; pour over ham mixture. Sprinkle remaining 3/4 cup cheese evenly over egg mixture.
Bake in a 400 degree oven for 35 minutes. Let stand 10 minutes, and cut into wedges. Garnish with finely chopped green onion tops and/or parsley, if desired.
1/2 pound cooked chicken meat
1/2 pound cooked ham
1 pound cooked sausages
1 small green bell pepper, seeded
1 large yellow onion
3 cloves garlic
5 scallions
3 large tomatoes
1/4 cup vegetable oil
2 tablespoons all-purpose flour
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon Accent
2 bay leaves
Salt, ground black pepper, and cayenne pepper to taste.
2 cups long-grain white rice
3 cups chicken, beef, or vegetable stock, or as needed
Chop the chicken and the ham into bite-sized pieces; you should have about 1-1/2 cups of each. Cut the sausages into 1/2 inch thick slices. Chop the bell pepper, yellow onion, garlic, and the scallions, including the tender green tops. Chop the tomatoes.
In a large heavy skillet over medium heat, warm the vegetable oil. Add the ham and sausage and saute until well browned, 7 to 10 minutes. Add the flour, stir well, and add the bell pepper, yellow onion, garlic, and scallions and saute until softened, about 5 minutes. Add the tomatoes, thyme, cumin, allspice, Accent, bay leaves, salt, black and cayenne peppers, and chicken and mix well. Then stir in the rice and pour in the stock. The liquid should just cover the contents of the skillet. Bring to a boil, cover, reduce the heat to low, and cook until the rice is tender, about 20 minutes.