Posts Tagged ‘chicken’

  • Fish and Rice Bowls and Tuscan Chicken with White Beans

    Date: 2013.08.30 | Category: recipes | Response: 1

    I have two new recipes for you!  No pictures, but let me assure you, both of these recipes were excellent and got rave reviews from the fam.  For the rice bowls I combined the basic idea of 2 different recipes to get the flavor I wanted… they turned out so great, and they are super healthy if you go easy on the sour cream and cheese!  The Tuscan Chicken was a Pinterest find and man it turned out yummy!  This one is also very healthy- I thought I had fresh spinach, and then I didn’t, so I subbed in fresh asparagus and it was so good!

    Fish and Rice Bowls

    1 boil in the bag brown rice- prepared
    1 can black beans- rinsed and drained
    1 mango- diced (could substitute peach if you prefer)
    1 bell pepper- diced (we abhor peppers, so we skipped them, but they are so good for you, so add them if you like them!)
    shredded lettuce
    1 jar mango salsa (I used store brand)
    Mexican seasonings
    shredded cheese
    sour cream
    4 tilapia fillets

    Heat oil in skillet.  Season tilapia with Mexican seasonings and  sauté in oil until white and flaky.
    Assemble all ingredients in large bowls and enjoy!

    Serves 4 (or 2 adults and 3 kids)

    Tuscan Chicken with White Beans

    4 slices of bacon, cooked and chopped
    olive oil
    4 boneless, skinless chicken breasts
    salt and pepper, to taste
    cheesy garlic (or garlic powder), to taste
    basil, to taste
    1/2 onion, diced
    3 cloves of garlic, minced
    1 15 oz can of Italian diced tomatoes, drained
    1 15 oz can of great northern beans, rinsed & drained
    2 cups of baby spinach (I subbed in about half a pound of fresh asparagus, cut into bite size pieces)

    Cook the bacon in a large skillet over medium heat. Once the bacon is slightly crispy, place it on a paper towel then cut it into bite size pieces. Drain all but 1 tsp of the bacon grease from the skillet. Add 1 tsp olive oil to the bacon grease in the skillet and heat on medium high. Season the chicken with salt, pepper, garlic, and basil, on both sides. Once the skillet is hot, add the seasoned chicken and cook for 5-6 minutes on each side, or until cooked through. Remove the chicken from the skillet, cover with a tin foil tent, and set aside.

    Add the remaining teaspoon of olive oil to the skillet over medium heat. Add the onion and cook, stirring often, for 4-5 minutes or until tender. Add the minced garlic, and cook stirring continuously for 1 minute. Add the drained diced tomatoes and white beans. Stir and cook for 4-5 minutes. Add the spinach (or asparagus), season with more salt, pepper, and basil, to taste. Pour the juices from the chicken into the pan and mix well. Ladle the beans and spinach onto a serving dish then top with chicken. Serve immediately. Enjoy.

    Serves 4 (or 2 adults and 3 kids)

  • Spinach Alfredo Lasagna

    Date: 2012.05.17 | Category: recipes | Response: 0

    I’ve been avoiding the grocery store this month to help with the budget after an unexpected car repair, so I’ve been trying to use ingredients I already have on hand for dinner. The other night I came up with a winner. I altered the inspiration recipe enough that I’m going to go ahead and call this one an original. It is a super cheesy creamy lasagna that satisfied my craving for an indulgent dinner on Mother’s Day. Even if I did have to cook it myself.

    Spinach Alfredo Lasagna

    8 lasagna noodles (boiled per package instructions)
    2 chicken breasts (cooked and cubed)
    10 oz frozen spinach (thawed and drained)
    2 cloves crushed garlic
    1 can sliced mushrooms
    1 can sliced olives
    Cheesy garlic seasoning
    1 jar Alfredo sauce
    1/3 pkg feta cheese
    2 cups shredded mixed Italian cheese
    2 cups shredded mozzarella cheese

    Spread a thin layer of Alfredo sauce in a 9×13 pan.
    Sauté chicken, spinach, garlic, mushrooms and olives with cheesy garlic. Remove from heat and add remaining Alfredo sauce and feta.
    Layer half of your noodles, half of the meat mixture, and half of the cheese in your pan and repeat. Bake at 350 degrees for 30 minutes.


  • Creamy Pesto Pasta with Chicken or Shrimp

    Date: 2012.01.19 | Category: recipes | Response: 2

    I love pesto.  I do not love the price of pesto at the grocery store, nor do I grow my own basil to make pesto at home.  Costco, however, sells a huge jar of pesto at a great price.  Yum!  I came up with this recipe and it is now a regular family staple.  Somehow it has gained mythic status with Chris’ kid’s at school- they all rave about it too.  I’m not really sure how that happened, but I’ll take whatever glory I can get, even if it is from a bunch of middle school students!  Perhaps even more so because aren’t kids that age supposed to be picky eaters?

    Creamy Pesto Pasta

    1 box whole grain rotini or penne
    8 oz pesto
    8 oz alfredo sauce
    1 cup cooked and cubed chicken or 2 cups cooked and prepared shrimp
    Parmesan cheese to taste

    Boil pasta.   Add other ingredients.  Eat!


  • Chicken and Dumplings

    Date: 2012.01.16 | Category: recipes | Response: 0

    “Oh we’ll all have chicken and dumplings when she comes (when she comes).  Oh we’ll all have chicken and dumplings when she comes (when she comes).  Oh we’ll all have chicken and dumplings, yes we’ll all have chicken and dumplings, oh we’ll have have chicken and dumplings when she comes (when she comes).”

    So apparently when my husband sings “She’ll be Coming Around the Mountain” he sings this verse.  And JT has been intrigued with the idea of eating chicken and dumplings for MONTHS.  He’s mentioned it many times and repeatedly asked me to make chicken and dumplings for dinner.  Somehow, this very easy and achievable request just never really permeated my brain and made it onto my meal plan.  It’s not like I had ever made chicken and dumplings, even though it was one of the meals my mom cooked for us regularly when I was growing up.

    Anyway, I finally googled crock pot versions last week and realized that I could easily make it with ingredients I had on hand.  And so I did.  As a spur of the moment, do something nice for my kid, just because surprise.  JT was thrilled.  He said he loved it.  He ate about 2 bites.  Oh well, Chris also said he loved it and he ate a big steaming bowl.  And Kate ate her entire bowl too.  So there.

    Crockpot Chicken and Dumplings

    3 large chicken breasts (mine were still frozen)
    1 can cream of chicken soup
    1 can cream of mushroom soup
    1 can chicken broth
    1 small can sliced mushrooms
    2 cups mixed frozen veggies (I used peas, corn and spinach)
    1 diced onion
    several large shakes of cheesy garlic and Italian seasonings

    2 cups Bisquick
    2/3 cup milk

    Add first set of ingredients to the crock pot and cook 5 hours on high or 8 hours on low.
    1/2 hour before serving shred chicken.  Mix Bisquick and milk and place heaping spoonfuls on top of soup.  Replace lid and continue cooking for 30 minutes (or more).


  • Chicken Enchiladas

    Date: 2012.01.09 | Category: recipes | Response: 1

    Years ago, when Chris and I were engaged to be married, we decided to “play grown ups” and have his roommate and roommate’s fiance over for a fancy dinner.  I wasn’t in the habit of entertaining yet and this was slightly nerve wracking and crazy making for me (so different from now when I don’t even bother to clean my kitchen half the time before company comes!).  I decided to make these chicken enchiladas that a girlfriend of mine from dental hygiene school had given me the recipe for.  I had eaten them once a few years before and loved them and asked for the recipe, but I hadn’t ever made them.  That evening I prepared yummy appetizers, a huge tray of enchiladas, and some complicated dessert to impress them.  As we all started to dig into our meal Chris turned to me and whispered “I don’t think the chicken is cooked”.  His roommate was shoveling bites in while the fiance was politely pushing little piles of food around her plate.  I investigated my enchilada and was horrified to discover that the chicken was as raw and pink as can be!  Needless to say we whisked the plates out from under them- fortunately I had made enough that I was able to return the pan to the oven and dump the partly eaten plates.  We ended up playing cards for a good hour while we waited for the enchiladas to finish cooking so we could resume our dinner.

    I learned a lesson that night- regardless of whether the recipe says so, when you’re making enchiladas you need to precook your meat!  So now you know too.  All these years later we still enjoy this particular recipe, only now we affectionately refer to them as “Salmonella Enchiladas”.

    Chicken Enchiladas with Cream Sauce

    4-5 boneless skinless chicken breasts, cooked and cubed or shredded
    1/2 jar of salsa
    2 cans cream of chicken soup
    2 cups grated cheddar cheese
    16 oz (2 cups or 1 pint) sour cream
    1 can diced olives
    10 flour tortillas

    Mix sour cream and soup.  Reserve 1/3 of mixture.  Add chicken, olives, salsa and 1 cup of cheese to remaining soup mixture.  Fill tortillas and roll.  Place in a greased 9×13 pan.  Spread reserved soup mixture over top and sprinkle with remaining cheese.  Bake at 325° for 30 minutes.

    This recipe freezes well- I often make a second pan to freeze and bake later!


  • Menu Plan

    Date: 2011.11.26 | Category: meal plan | Response: 0

    What are we having for dinner this week?

    Sunday- (leftover) stuffing and chicken bake

    Monday- shepherd’s pie (leftover potatoes)

    Tuesday- Mexican (leftover turkey) soup

    Wednesday- fried rice

    Thursday- leftovers

    Friday- easy chicken parm

    Saturday- lasagna soup

    Did you all have a great Thanksgiving?  We had such a great day with friends here at our house.  As you can see we have lots of leftovers that I’m trying to use creatively this week.  Plus I made a ton of turkey stock yesterday from the turkey remnants.  I won’t need to buy chicken broth for ages!

  • Chicken Corn Chowder

    Date: 2011.11.17 | Category: recipes | Response: 1

    I consider myself a lucky woman that my husband likes soups and stews and chowders.  I know a lot of men don’t consider a soup hearty enough for dinner. This chicken corn chowder is one of Chris’ favorites, especially when the weather starts to get chilly!

    1 pound chicken breasts (I throw mine in still frozen!)
    1 can creamed corn
    1 cup frozen corn
    1 can cream of potato soup
    2 cans chicken broth
    1/2 cup bacon pieces (I use the ones from Costco)
    2 cups diced potato (I sometimes skip these if I don’t have any on hand)

    1 jar queso cheese (we use the store brand sold near their salsa)
    8 oz sour cream (we use light)

    Add first 7 ingredients to the crock pot and cook on low 10 hours or so (I’m sure the recipe says something reasonable like 6-7 hours, but I’m always at work!).  Shred chicken and stir in queso and sour cream 15 minutes before serving.  If soup is too thin, thicken with instant mashed potatoes.  Serve in large bowls and top with shredded cheddar and bacon bits.


  • Menu Plan Oct 6-12

    Date: 2011.11.05 | Category: meal plan | Response: 0

    What are we having for dinner this week?

    Sunday- orange beef

    Monday- Italian wedding soup

    Tuesday- honey lime chicken enchiladas

    Wednesday- French dip

    Thursday- leftover night

    Friday- easy beef stroganoff

    Saturday- mushroom garlic chicken with artichokes

    Wow- I actually made the creamy chicken piccata which turned out yummy last week.  I thought the homemade bean and bacon soup was ok, but nothing special.  I didn’t make the orange beef or the heavenly chicken.  Sheesh.  Life sure is busy!

  • Chicken Pot Pie

    Date: 2011.11.03 | Category: recipes | Response: 1

    Back when Kate was born my girlfriend Tricia brought us dinner.  She showed up on our porch with the most amazing chicken pot pie I had ever eaten.  JT (who was 18 months old at the time) devoured it.  And a year and a half later it’s still a favorite with every member of our family.  Here’s her original recipe (which is fantastic).  I, of course, can never just make a recipe as directed and when I made it tonight I used crescent rolls as the bottom crust and potatoes on top.  It was yummy that way too!

    1 pkg Pillsbury “all ready” pie crust (you need both top and bottom)
    1 can of “cream” soup (I use chicken, but you can use mushroom or celery)
    4 oz. cream cheese
    1 bag frozen vegetables, thawed
    1 lb. chicken, cooked and cubed into bitesize pieces

    Mix soup and cream cheese until creamy. Stir in vegetables and chicken. Spoon into pie shell. Cover with top shell and seal edges. Bake at 350 for 50 minutes.

    Add whipped potatoes and a salad, and you’re set. 🙂

  • Menu Plan

    Date: 2011.10.31 | Category: meal plan | Response: 0

    Whoops!  I forgot to post this this weekend!  And it was all planned out too!

    What are we having for dinner this week?

    Sunday- wine tasting and appetizers with friends

    Monday- baked spaghetti

    Tuesday- creamy chicken piccata (I know I know!  This keeps getting bumped, but I really want to try it- it looks good!)

    Wednesday- crock pot bean and bacon soup

    Thursday- chicken pot pie

    Friday- orange beef (This one has been bumped several times recently too, but I’m hoping I’ll finally be able to make it this week.)

    Saturday- heavenly chicken (Ok, I know what you’re thinking- this whole week’s menu is recipes that have been bumped in the past month.  That might actually be true!)

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