Sweet Bourbon Salmon

Recipezaar Recipe #112918 | 2 days | 35 min prep | SERVES 6

Lone Star Steakhouse copycat recipe

Ingredients
1 1/2 lbs salmon fillet (can use steaks or even whole, cleaned salmon)
1 cup soy sauce
1 cup pineapple juice
1 cup brown sugar
1/2 cup bourbon

Directions
Mix all wet ingredients, and stir in the brown sugar.
Add the fish and marinate no less than 24 hours (I go at least 48).
Heat grill and cook till fish is desired doneness.

Peanut Broccoli Chicken

Serves 7 (1 cup servings). | Source: Hy-Vee Test Kitchen.

All you need:
3 tbsp Hy-Vee soy sauce
2 tbsp Hy-Vee creamy peanut butter
2 tsp Hy-Vee white vinegar
6 drops hot sauce
2 tbsp Grand Selections olive oil
1 1/2 pounds skinless, boneless chicken breast, cut into thin strips
4 cloves garlic, minced
1/2 tsp Hy-Vee ground ginger
3/4 c. chopped green onions
2 1/2 c. fresh broccoli florets
1/3 c. Hy-Vee unsalted dry-roasted peanuts
2 c. Hy-Vee instant brown rice
1 3/4 c. Hy-Vee chicken broth

All you do:
In a small bowl, stir together soy sauce, peanut butter, vinegar and hot sauce.
Heat oil in a large skillet or wok over high heat. Add chicken, garlic and ginger. Cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
Reduce heat to medium. Add onions, broccoli, peanuts and peanut butter mixture. Cook, stirring frequently, for 5 minutes or until broccoli is tender and chicken is cooked through.
Meanwhile, prepare rice according to package directions, substituting chicken broth for water.
To serve, pour rice onto a large platter. Spoon chicken mixture over rice.

Daily nutritional values:
15% vitamin A
45% vitamin C
4% calcium
8% iron

Nutrition information per serving:
Calories: 340
Carbohydrate: 26 g
Cholesterol: 55 mg
Dietary Fiber: 2 g
Fat: 12 g
Protein: 30 g
Saturated Fat: 2 g
Sodium: 760 mg
Sugar: 2 g

June Exchange Plan (6/24)

Janet
Stromboli
Chicken Cacciatore
Asian (Vietnamese) Pork

Misti
Black Bean Lasagna
Lemony Flank Steak
Pork Chops w/Orange Hoisin Glaze

Teressa
Meatballs
Peanut Broccoli Chicken
Sweet Bourbon Salmon
Hot Rolls (depending on time/budget)

Jennifer
Bruschetta Chicken Bake
Cajun Pork Burgers
French Dip

Michele
Chicken Tot Pie
Steak & Mushrooms
Almond-Seared Chicken

Frugal Broth

I have flipped into a whole other dimension of frugality.

I hate paying for broth.

It's a real money waster - really it's like paying for flavored water - but then some would say I don't have time to make my own.

I got curious about broth a while back & finding inexpensive solutions. The cheapest is the creamy paste base stuff you find at the local store...or you can try your own hand at some goodness.

Recently, the hubby & I have embarked on a new eating adventure that requires a lot more fresh veggies (that's our choice in it, you can cook them). I was watching Martha the other day & she was talking about how her chickens just love the leftover veggies & she cooks them down for her chickies. Then it hit me - veggie broth!!!

I collected a days worth of cut ends or nearly dead fresh veggies & threw them in the crock. The first time I did it on the stove & got some lightly colored golden broth. BUT the crock got more from the veggies. It's a nice dark gold like you buy from the store. I threw them in the crock w/ a bunch of salt & cooked on low for 8 hours.

I have never felt so frugal in all my life. I can't wait to try this next time I need broth for a recipe & I grab my tasty veggie broth that is full of flavors - can't you see all that fresh celery? Don't you love the taste & savor of celery in your dishes? Me too - can't wait it will be tasty!

Do your grandma's proud & get your frugal on!

**from tina

Creamy Pasta Primavera

Source: kraftfoods.com
Prep Time: 15 min
Total Time: 30 min
Makes: 6 servings, 1-1/3 cups each

3 cups penne pasta, uncooked
2 Tbsp. KRAFT Light Zesty Italian Reduced Fat Dressing
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch chunks
2 zucchini, cut into chunks
1-1/2 cups cut-up fresh asparagus (1-inch lengths)
1 red pepper, chopped
1 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, cubed
1/4 cup KRAFT 100% Grated Parmesan Cheese
COOK pasta as directed on package.

MEANWHILE, heat dressing in large skillet on medium heat. Add chicken and vegetables; cook 10 to 12 min. or until chicken is cooked through, stirring frequently. Add broth and Neufchatel cheese; cook 1 min. or until cheese is melted, stirring constantly. Add Parmesan cheese; mix well.

DRAIN pasta; return to pot. Add chicken and vegetable mixture; toss lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing.)

FreezerChicks Instructions: Thaw and reheat. Don't overcook. Sprinkle with parmesan if desired.