Jed Etters
Principal Broker / Owner
Principal Broker / Owner
541-882-9999
Toll Free 877-553-3883
Toll Free 877-553-3883
John L. Scott Real Estate | 422 South 5th Street, Klamath Falls, OR 97601 | Toll Free: (877)553-3883 | Direct Line: (541)882-9999 | Fax: (541)882-2051
If you are like me, the work week seem to go by just as fast as the weekend! Bring your family together for these quick and appetizing meals that have 7 ingredients or less! Check back often for more of my favorite dishes.
MEXICAN BEEF
WITH TORTILLAS
WITH TORTILLAS
Ingredients
8 6-inch corn tortillas
1 17-oz. pkg. refrigerated beef pot roast with juices
1 14-1/2-oz. can diced tomatoes with green chilies
1 green sweet pepper, cut into strips
1 lime, cut into wedges
Dairy sour cream (optional)
Fresh cilantro sprigs (optional)
Directions
1. Wrap tortillas in microwave-safe paper towels. Microwave on 100 percent power (high) 45 to 60 seconds or until warm. Cover; set aside.
2. Microwave beef according to package directions. Meanwhile, place undrained tomatoes in small saucepan; heat through.
3. Remove meat, reserving juices. Cut in slices. Serve on warmed tortillas with tomatoes and green pepper strips. Pass lime wedges, sour cream, and cilantro. Drizzle reserved juices. Makes 4 servings.
SMOKED TURKEY
PANINI
PANINI
Ingredients
1/3 cup broken walnuts (optional)
8 1/2-inch thick slices country Italian bread
1/2 cup refrigerated classic bruschetta topper
Tbsp. mayonnaise
12 oz. sliced cooked peppered turkey breast
1 cup large spinach leaves
Olive oil
Directions
1. Preheat large skillet over medium heat. Add walnuts; cook and stir 2 minutes to toast. Remove from skillet; set aside.
2. To assemble sandwiches, spread 4 bread slices with bruschetta topper and 4 slices with mayonnaise. On bruschetta slices layer walnuts, turkey, and spinach; top with mayo slices. Lightly brush sandwiches with olive oil.
3. Place sandwiches in hot skillet; weight with additional skillet (add
food cans for more weight). Grill 2 minutes; turn. Replace weight; cook 2 minutes more or until golden and hot. Serves 4.
food cans for more weight). Grill 2 minutes; turn. Replace weight; cook 2 minutes more or until golden and hot. Serves 4.
All of these tried and tasty recipes, and more can be found on bhg.com
CHICKEN AND LEMON
BROCCOLI ALFREDO
Ingredients
4 small skinless, boneless chicken breast halves
Salt and pepper
8 oz. mushrooms, halved
1 Tbsp. olive or cooking oil
1 lemon
3 cups fresh broccoli florets
1 10-oz. container refrigerated light Alfredo pasta sauce
Directions
1. Season chicken with salt and pepper. In large skillet brown chicken and mushrooms 4 minutes in hot oil, turning chicken halfway through.
2. Meanwhile, shred 2 teaspoons lemon peel; set aside. Slice lemon. Add broccoli and lemon slices to skillet. Cover; cook 8 minutes or until chicken is done (170 degrees F on an instant-read thermometer).
3. Place chicken and vegetables on plates. Add Alfredo sauce to skillet; heat through. Serve with chicken. Add lemon peel and pepper. Makes 4 servings.
PORK CHOPS
PRIMAVERA
Ingredients
4 slices peppered bacon, cut in 1-inch pieces
12-oz. trimmed fresh young green beans
1 Tbsp. soy sauce
4 pork chops, 1/2 inch thick
1/3 cup apple butter
1/4 cup water
1 cup red or yellow cherry or grape tomatoes
Directions
1. In 12-inch skillet cook bacon over medium-high heat until crisp; remove. Reserve 1 tablespoon drippings in skillet. Drain bacon on paper towels.
2. Meanwhile, in 2-quart microwave-safe dish cook beans in 2 tablespoons water, covered, on high (100% power) 4 minutes; stir once. Drain, set aside. Brush chops with soy sauce. In skillet brown chops on both sides. Add apple butter and the 1/4 cup water; reduce heat. Simmer, covered, 5 minutes. Add beans, tomatoes, and bacon; cook, uncovered, 3 to 5 minutes, until sauce thickens. Makes 4 servings.
