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Healthy Tomato Chicken & Vegie Casserole - Peggy Sweeney-McDonald

posted Apr 9, 2011, 9:04 PM by Peggy Sweeney-McDonald

4 Chicken Breasts
One Large Onion - Sliced in Rings
3 Medium Zucchini - Sliced
3 Medium Yellow Squash - Sliced
Medium Red Potatoes (cut in quarters) or Small Red or Fingerling Potatoes
Red Pepper - Diced
One Can of Crushed Tomatos with Basil & Garlic
Olive Oil Spray
Tony's Cachere's Creole Seasoning or other Seasoning of your choice
Spray casserole dish lightly with Olive Oil or Canola Oil Spray
Place Onion Rings on the bottom of casserole dish
Add Chicken Breasts and season with Tony's seasoning
Add cut vegetables and potatoes
Pour Tomatos with juice from can on top
Cover with Foil
Bake in oven at 375 degrees for 45 minutes taking foil off for last 5 minutes and turn to broil to roast top vegetables.
Serve with Green Salad
Delicious and Healthy!
Serves 4-6 depending on size of chicken breast
Great the second day!

Smoked Salmon Bisque - Chef Don Bergeron - Original Headliner - The Myrtles & The Lyceum Shows - May 2010

posted Apr 7, 2011, 9:42 PM by Peggy Sweeney-McDonald   [ updated Apr 7, 2011, 9:44 PM ]

8 ounces butter (2 sticks)
1 ½ cups chopped seasonings (onions, celery & bell pepper)
2 tbs. garlic, chopped
1 cup flour
6 cups water or chicken stock
2 tbs. parsley, finely chopped
Salt, black, cayenne & white pepper to taste
2 tsp. chicken base
2 tsp. lobster base
8 ounces heavy whipping cream
4 ounces smoked salmon, finely chopped
½ cup green onions, sliced
1 tbs. Fresh dill Optional garnishes of capers, eggs & purple onions

In a large heavy bottom pot, heat butter over medium high heat.  Stir in chopped seasonings and garlic.  Cook until wilted, reduce heat and stir in flour.  Cook five minutes stirring often.  Add water/stock mixing well.  Bring to a low simmer and add parsley, salt, peppers and bases.  Stir well and simmer about 10 minutes.  Stir in cream and bring to a simmer again.  Fold in smoked salmon, dill and green onions.  Cook five additional minutes.  Taste and adjust seasonings if necessary.

Peggy's Pork Chops

posted Apr 7, 2011, 9:23 PM by Peggy Sweeney-McDonald

4-6 thin cut pork chops with our without bones
1 onion sliced in rings
Canola Oil or Olive Oil Spray
Tony's Creole Seasoning
2/3 cup of Orange Juice
1/4 cup of water
Season Pork Chops with Tony's Cachere's Creole Seasoning or other Cajun Seasoning. Spray large pot with oil and saute onions til soft - push to side or remove from pot and add pork chops, brown on Medium High on both sides.  Add Orange Juice and reduce  heat.   Simmer and turn pork chops to cook evenly.  Add water after 10 minutes.  Cook for 40 minutes on low heat.    Serve with baked sweet potatoes or black eyed peas and cornbread.

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