Bacon Wrapped Water Chestnuts
This is NOT a "Fast & Easy" recipe. Well, I'll try to tell you what I do....I don't have anything written down and I don't measure anything. It's kind of a "fly by the seat of my pants" recipe, and made with whatever I have on hand. I got the idea for these from the recipe for Rumake. Which is basically the Same thing, only they wrap the bacon around both water chestnuts & chicken livers. So if you like chicken livers....go for it. I usually make these for a party, so I'll go by the quantities I usually use.
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Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
YOU'LL NEED
  1. 4 - 5 cans of WHOLE Water Chestnuts
  2. 3 - 4 pounds of inexpensive bacon -- I prefer the "maple flavor" kind.
  3. Teriyaki sauce (I use those 2 qrt size bottles from Costco)
  4. Soy Sauce
  5. 1 whole white onion
  6. about 2 - 4 Tbsps. of chopped Garlic
  7. Brown Sugar
  8. --sometimes Honey too
  9. Crushed Red Pepper
  10. 2 Tbsps. butter
  11. box of wood toothpicks
Instructions
  1. chop the onion and slowly sauté it in butter in a med. size sauce pan.
  2. about half way thru add the chopped garlic. when they're done....
  3. add about a cup of brown sugar -- let it melt
  4. Add about a teaspoon of crushed red pepper
  5. Add about 1 qtr. of Teriyaki Sauce
  6. Add about 1/4 - 1/2 cup soy sauce
  7. Let this simmer for awhile while you wrap the chestnuts.
  8. I taste it and add more teriyaki sauce or brown sugar or...whatever.
  9. Open a couple cans of your chestnuts FIRST.
  10. If you get LARGE chestnuts, then you can cut your bacon strips in half.
  11. ---I just cut one whole pound at a time...NOT each piece one at a time. - understand?
  12. If you get SMALL chestnuts, then you can cut a pound of the bacon in thirds.
  13. Using the Large chestnuts as an example, take a half a strip of bacon, wrap it around
  14. a chestnut and secure it with a toothpick.
  15. Put it in whatever container you're going to use to marinate them in... And keep on going.
  16. This is the time-consuming part. Remember...bacon stretches....so you can always make it fit.
  17. About 1/2 way thru the process of wrapping the chestnuts, I check the sauce.
  18. If it tastes okay, I turn off the burner and let it cool down.
  19. Once your sauce is down to room temperature...or there bouts.
  20. Pour it over your wrapped chestnuts.
  21. If it’s not enough to mostly cover the chestnuts.....add some water....don't dilute it too much!
  22. Marinate overnight.
  23. Drain right before you bake them.
  24. Put them in a single layer in a kind a deep baking/cookie sheet -- mine's about 1/2" deep.
  25. Bake in a 350 oven for.....heck, I don't know...I just watch them. I'm guessing 1/2 -3/4 hour.
  26. When the pan gets pretty full of "juices", I take a basting syringe and remove most of it.
  27. Bake just a little longer....and there ya go! YUMMMM!
Recipes from Knife River Care Center http://krcc-nd.net/recipes/

Easy Chicken and Dumplings
Yields 6
Perfect for autumn nights, this main course is speedy, low in fat and a delicious one-dish meal
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 3 celery ribs, chopped
  2. 1 cup sliced fresh carrots
  3. 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
  4. 3 cups cubed cooked chicken breast
  5. 1/2 teaspoon poultry seasoning
  6. 1/8 teaspoon pepper
  7. 1-2/3 cups reduced-fat biscuit/baking mix
  8. 2/3 cup fat-free milk
Instructions
  1. 1. In a Dutch oven coated with cooking spray, saute celery and carrots for 5 minutes.
  2. Stir in the broth, chicken, poultry seasoning and pepper. Bring to a boil, reduce heat to a gentle simmer.
  3. 2. For dumplings, combine biscuit mix and milk. Drop by tablespoonfuls onto simmering broth. Cover and simmer for 10-15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering)
Notes
  1. Nutritional Facts
  2. 1 cup chicken mixture with 3 dumplings equals 282 calories, 5 g fat (1g saturated fat), 60 mg cholesterol, 1,022 mg sodium, 29 g carbohydrate, 1g fiber, 28 g protein.
  3. Diabetic Exchanges:3 lean meat, 1-1/2 starch, 1vegetable, 1/2 fat.
Adapted from Taste of Home
Adapted from Taste of Home
Recipes from Knife River Care Center http://krcc-nd.net/recipes/

Chicken Quesadillas
This recipe has an impressive look and taste with little preparation. The leftover chicken gets Mexican flair from cumin in this fun main dish.
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 2-1/2 cups shredded cooked chicken
  2. 2/3 cup salsa
  3. 1/3 cup sliced green onions
  4. 3/4 to 1 teaspoon ground cumin
  5. 1/2 teaspoon salt
  6. 1/2 teaspoon dried oregano
  7. 6 flour tortillas (8 inches) 1/4 cup butter,melted
  8. 2 cups (8 ounces) shredded Monterey Jack cheese
  9. Sour cream and guacamole
Instructions
  1. 1. In a large skillet, combine the first six ingredients.Cook, uncovered, over medium heat for 10 minutes or until heated through,stirring occasionally.
  2. 2. Brush one side of tortillas with butter, place buttered side down on a lightly greased baking sheet.Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese.
  3. 3. Fold plain side of tortilla over cheese.
  4. Bake at 375°for 9-11minutes or until crisp and goldenbrown.
  5. Cut into wedges; serve with sour cream and guacamole.
Notes
  1. Nutritional Facts
  2. 1 serving (1 each) equals 477 calories, 26 g fat (13g saturated fat), 106 mg
  3. cholesterol, 901 mg sodium,27 g carbohydrate, 1 g fiber, 31 g protein.
Adapted from Taste of Home
Adapted from Taste of Home
Recipes from Knife River Care Center http://krcc-nd.net/recipes/

Smothered Chicken Breasts Recipe
Serves 4
Delicious single skillet Chicken Dish
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Ingredients
  1. 4 boneless skinless chicken breast halves (6 ounces each)
  2. 1/4 teaspoon salt
  3. 1/4 teaspoon lemmon-pepper seasoning
  4. 1 tablespoon canola oil
  5. 8 bacon strips
  6. 1 medium onion, sliced
  7. 1/4 cup packed brown sugar
  8. 1/2 cup shredded Colby-Monterey Jack Cheese
Instructions
  1. 1. Sprinkle chicken with salt and lemon-pepper.
  2. In a large skillet, cook chicken in oil for 6-7 minutes on each side or until a thermometer reads 165°; remove and keep warm.
  3. 2. In same skillet, cook bacon over medium heat until crisp.
  4. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings.
  5. 3. In drippings, saute onion and brown sugar until onion istender and golden brown.
  6. Place two bacon strips on each chicken breast half; top with caramelized onions and cheese.
Nutritional Facts
  1. 1 serving (1each) equals 445 calories, 34 g fat (13 g saturated fat), 66 mg cholesterol, 619 mg sodium, 17 g carbohydrate, 1g fiber, 16 g protein.
Adapted from Taste of Home
Adapted from Taste of Home
Recipes from Knife River Care Center http://krcc-nd.net/recipes/

Chicken Cordon Bleu Pizza
Yields 6
This recipe is a combination of my two favorite foods-pizza and chicken cordon bleu. have made this for my family and also the teachers at my school. Now my teachers ask me to make it for them for lunch!
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 1 tube (13.8 ounces) refrigerated pizza crust
  2. 1/2 cup Alfredo sauce
  3. 1/4 teaspoon garlic salt
  4. 1 cup (4 ounces) shredded Swiss cheese
  5. 1-1/2 cups cubed fully cooked ham
Instructions
  1. 1. Preheat oven to 425°. Unroll dough into a greased 15x1ox1-in. baking pan; flatten dough and build up edges slightly. Bake 8-10 minutes or until edges are lightly browned.
  2. 2. Spread with Alfredo sauce; sprinkle with garlic salt and Swiss cheese.Top with ham, chicken nuggets and mozzarella cheese. Bake 8-10 minutes or until crust is golden brown and cheese is melted.
Notes
  1. 1 piece equals 460 calories, 21 g fat (9 g saturated fat), 70 mg cholesterol, 1,337 mg sodium, 39 g carbohydrate, 1 g fiber, 28 g protein.
Adapted from Taste of Home
Adapted from Taste of Home
Recipes from Knife River Care Center http://krcc-nd.net/recipes/

Cheeseburger Cups Recipe
Yields 5
A terrific recipe for moms with Young kids and busy lives, this simple, inexpensive dish is made with handy ingredients and takes just a short time. Best of all, kids will go absolutely crazy for these darling dinner bites!
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 1 pound ground beef
  2. 1/2 cup ketchup
  3. 2 tablespoons brown sugar
  4. 1 tablespoon prepared mustard
  5. 1-1/2 teaspoons Worcestershire sauce
  6. 1 tube (12 oounces) refrigerated buttermilk biscuits
  7. 1/2 cup cubed process cheese (Velveeta)
Instructions
  1. 1. 1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, brown sugar, mustard and Worcestershire sauce. Remove from the heat; set aside.
  2. 2. 2. Press each biscuit onto the bottom and up the sides of a greased muffin cup. Spoon beef mixture into cups; top with cheese cubes.Bake at 400° for 14-16 minutes or until golden brown.
  3. Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, thaw pastries in the refrigerator for 8 hours. Reheat on a baking sheet in a preheated 375° oven until heated through.
Notes
  1. 2 biscuit cups equals 440 calories, 16 g fat (7 g saturated fat), 78 mg cholesterol,
  2. 1,142 mg sodium, 45 g carbohydrate, trace fiber, 27 g protein.
Adapted from Taste of Home
Adapted from Taste of Home
Recipes from Knife River Care Center http://krcc-nd.net/recipes/