Sunday, November 20, 2011

Cheesy Veggie Chowder


  •  2 1/4 c. Shirley J Universal Sauce
  • 1 lbs Fresh Broccoli Cut Into Bite-Size Pieces
  •  7 1/2 c. Water
  • 3/4 cup of shredder carrots
  • 3/4 cubed hashbrowns
  •   4 1/2 c. Cheddar Cheese, Grated
  •    (you could also add ham, celery onions etc.)


In large stock pot combine veggies and 3 cups of the water, bring to a boil and cook for 5 minutes. Add remaining water and Universal Sauce Mix and stir well. Bring mixture back to a boil and add cheese, simmer for 3-5 minutes. Serve. Garnish individual bowls of soup with shredded cheese, if desired.

Thursday, November 10, 2011

Green Chicken Enchiladas



  • Enchiladas
  • 12 6" Flour Tortillas
  • 3 c. Cooked Chicken Meat(shredded, rotisserie chicken works great)
  • 4 c. Cheese(jack, mozzarella, or cheddar)
  • Sauce
  • 1 c. Shirley J Universal Sauce
  • 4 c. Water
  • 6 Tomatillos(medium size, husks removed and washed)
  • 2 ea. Jalapeno(stems removed)
  • 2 Garlic Cloves
  • 1/4 Yellow Onion(about 1/3 c.)
  • 1/2 c. Fresh Cilantro(chopped)


Sauce Directions:
In a sauce pan combine 2 cups of the water, tomatillos, jalapenos, garlic and onion, cover and boil until the water is almost gone (approximately ¼ cup remaining). Add the remaining water, cilantro and the Shirley J Universal Sauce and using a stick (submersible) blender, or food blender, blend until smooth. Return sauce to heat and bring to a simmer.

Enchiladas Directions:
Mix together the chicken, 2 cups of the cheese, and 1 cup of the sauce mixture to make the filling. Then individually, lay out the tortillas and place approximately 1/4 c. of the meat mixture in the center of each tortilla and roll and place in a greased 9x13 baking dish. When all the enchiladas are rolled, cover with the remaining sauce and cheese and bake at 350 degrees F. for 15-20 minutes

If you have never tried Shirly J Universal Sauce it is a must have in every kitchen:

Wednesday, November 9, 2011

Stir Fry (Healthy and Easy)

This is a tasty and versatile recipe. Feel free to substitute another meat for the chicken and use different veggies. The secrets in the sauce!

1 12 pounds Chicken Breast, cut in strips
 5 cups raw vegetables, washed and cut into strips I recommend using bell peppers, red onion, squash, carrots and broccoli. 

To make sauce mix the following ingredients together in a large measuring cup.

3 tablespoons Soy Sauce
14 cup Water
2 tablespoons Extra Virgin Olive Oil
12 packet dry Italian Seasoning
Pour 1 tablespoon sauce into a large skillet. Heat to medium high heat

Add chicken to skillet and cook all the way through. Add veggies,remaining sauce and cook until tender. Serve chicken and veggies over brown rice. (I use Uncle Bens 90 second Brown rice) You can serve it over barley if you want something that is low glycemic.