Sunday, September 26, 2010
Colorful Chicken Casserole
Saturday, September 18, 2010
Texas Potatoes
Thursday, September 16, 2010
Chicken with Mustard Cream Sauce
2 tablespoon olive oil
salt and pepper
1/4 cup chicken broth
1/2 cup heavy cream (I used milk or Lactaid I have to admit)
1-2 tablespoon Dijon mustard
Trim chicken breasts of excess fat and pound slightly to tenderize and even out the meat. Season both sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Saute chicken 5-6 minutes on each side, or until cooked through. Remove from the skillet and keep warm.
Add the chicken stock to the skillet, scraping up any brown bits. Stir in the milk and mustard. Cook and stir for about 2 minutes. The original recipe says to add parsley here. Due to diet restrictions I don't, but feel free. Pour over chicken breasts and serve.
Baked Pesto Ravioli with Chicken
Nonstick cooking spray
2 pounds Frozen Cheese Ravioli
1 pound cooked chicken breasts 1/2 inch slices
2 cups zucchini, cut into 1/2-inch rounds (on sale lately)
2/3 cup chicken broth (This week BOGO at Publix)
1/2 cup red bell pepper, chopped
1/2 cup chopped scallions
1/2 cup (I bought a small jar) store-bought basil pesto sauce
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup (4 ounces) grated Parmesan cheese
Spray one 9 x 13-inch baking dish with nonstick cooking spray.
I actually put it into two of the smaller square baking dishes. We have 2 adults and one child who eats. I am able to make this meal and have leftovers for lunch.
Directions:
Combine the ravioli, chicken, chicken broth, zucchini, bell pepper, scallions, pesto, salt,
pepper, and Parmesan in a large bowl. Stir gently to mix the ingredients. If you are
preparing a triple batch, divide the remainder equally between two resealable freezer bags.
Preheat the oven to 350◦F. Cover the dish with aluminum foil and bake for 1-1/2 hours or
until bubbly.
To freeze
Label, date, and freeze for up to 3 months. Thaw at room temperature before baking as
directed above.
This was modified from the Dream Dinners Cookbook
Saturday, September 11, 2010
Rosemary Chicken Penne
This recipe was adapted from the Dream Dinners cookbook
1 pound diced cooked chicken
1 pound penne pasta (cook according to package instructions
1 cup (4 ounces) low-fat shredded cheese blend (Italian cheeses make sure to add Parmesan)
1/2 cup yellow onion(s), diced
1 tablespoon dried rosemary
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 cups nonfat milk
1 15-ounce can(s) Cream of Mushroom soup
Recipe says to spray one (three) 9 x 13-inch baking dish(es) with nonstick cooking spray. I actually stored in 2 one gallon freezer bags
Putting the pasta together
Place all the ingredients into a large bowl and stir to combine. Transfer the mixture to two
resealable freezer bag
For dinner tonight
Preheat the oven to 350˚F. Place the contents of a bag into the prepared baking dish and
cover with foil. Bake for 1 to 1 º hours. Or, place in a crock pot, set on low heat, and cook
for 5 to 6 hours.
To freeze
Label, date, and freeze for up to 3 months. Thaw in the refrigerator before cooking as
directed above.
Friday, September 10, 2010
Melt it Down - Crazy Crayons
King Ranch Chicken Casserole
Prep Time: 35 minutes
Cook Time: 35 minutes
Yield: Makes 6 to 8 servings - (Cara's note: I split this into two smaller casseroles. Eat one and freeze one.)
Ingredients
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 2 tablespoons vegetable oil
- 2 cups chopped cooked chicken
- 1 (10 3/4-ounce) can cream of chicken soup, undiluted
- 1 (10 3/4-ounce) can cream of mushroom soup, undiluted
- 1 (10-ounce) can diced tomato and green chiles (Cara's note - I use mild Rotel. The original is too spicy for the kids)
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 12 (6-inch) corn tortillas
- 2 cups (8 ounces) shredded Cheddar cheese, divided (I use a ton more. Create a pretty thick topping.)
Preparation
Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.
Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.
Bake at 350° for 30 to 35 minutes.
Note: Freeze casserole up to 2 months, if desired. Thaw in refrigerator overnight, and bake as directed.