I love her book, Deceptively Delicious....while my kids are both really great about eating fruits and vegetables I LOVE the idea of being able to put even more wholesome goodness into the food they eat (us too). And to put items in their food that perhaps I don't know how to prepare otherwise OR that they wouldn't normally enjoy (beets for example - not this recipe but a few others I plan to try) but that are so good for us.
I have decided to try and use ground turkey or chicken in place of beef in some (most) recipes. While it is still meat, I know there are other benefits and the fat content is quite a bit less....and because it's more expensive I'm also hoping it will help me eliminate meat a little more. LOL Sometimes I think we get a little carried away and it seems EVERY meal we make is meat based. And I like the idea of changing it up a little....trying something new.
I was planning on being out tonight so hadn't anticipated making dinner...so I had to do some quick thinking. Thankfully as a result of my grocery trip yesterday, I had a lot of ingredients to choose from. In the end it was the Sloppy Joes that won out!
Nonstick Cooking spray (I just used olive oil to avoid the *propane* in the cooking spray)
1 Tbsp olive oil
1/2 cup chopped red onion
1/2 cup chopped celery
2 cloves garlic, minced
1 pound lean ground turkey or beef (I used chicken)
1/2 cup sweet potato puree
1/2 cup butternut squash or red pepper puree (I used a mixture of red and yellow pepper puree)
raw, finely chopped carrots (optional - I put them in)
1/2 cup reduced fat, low sodium bef broth (I didn't have any so used french onion soup mix instead - great substitute)
1/4 cup tomato paste
1 Tbsp Worcestershire sauce
1 tsp chili powder, or to taste
1/2 tsp salt (didn't add)
1/8 tsp pepper
8 whole-grain hamburger or hot dog buns
Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the skiller is hot, add the oil. Add the onion, celery, and garlic (I also chopped mushrooms and added them here). Cook until the onion starts to soften (about 3-4 minutes). Add the meat and cook until no longer pink (4-5 minutes). Add the vegetable purees, raw chopped carrot (if using), beef broth, tomato paste, Worcestershire sauce, chili powder, salt, and pepper. Reduce the heat to low and cover. Simmer until liquid is reduced by about half - 15 to 20 minutes.
Spoon onto buns and serve. I added a bit of grated marble cheese as well...
I think this recipe has potential. It wasn't flavourful enough for me....I need a lot more chili powder...but for kids (and adults alike I suppose) who like a blander taste, it would probably be perfect. I also think I added too much tomato paste (one whole small can....) which may have contributed. It was definitely a bit too tomatoe-y for me. But I will be making this again and doctoring it to our families liking. I really liked that the veggies weren't super obvious - I personally love veggies....but for a child's meal this can be very important.
SERIOUSLY SCRUMPTIOUS RATING: 3.5 STARS
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Tuesday, February 16, 2010
Crunchy Chicken Yakitori
Well the goal to try new recipes regularly has begun! I have been cooking and have tried new ones here and there, but now I'm really committed to making use of all these fabulous cookbooks I have. I rearranged part of my kitchen today and it feels (and looks) awesome....I've narrowed my cookbook shelf down to a few that I want to get through - at which point I will bring some other ones back into the kitchen to get through.
Brooklyn has been *cooking* a lot lately - which basically means she's mixing a bunch of food and wasting it. LOL I don't want to get upset because I'm so excited she's showing an interest in cooking and creating and is taking the initiative to try things herself. However I also want to help her understand the importance of not wasting food and in lots of cases, of following a recipe. So I've promised to involve her way more in the cooking aspect.....I'm really excited - I hope she loves cooking as much as I love it.
On the menu last night was a recipe I had all the ingredients for. I did buy groceries - after making a meal plan for the week - but loved that I didn't have to buy anything for this particular dish. It also means it will be an easy one to do in a pinch as the ingredients are pretty much staples in our house *yay*
This recipe comes from the Spatulatta Cookbook I picked up at Brooklyn's school book fair. Check out the website HERE for more fabulous recipes and ideas. It's a great site and cookbook with recipes made and tested by kids.
Crunch Chicken Yakitori
1/4 cup soy sauce (preferably low sodium)
3 minced garlic cloves
1 inch piece fresh gingerroot, grated or minced (I finally bought the jar of minced ginger because every time I buy a piece it goes bad in the fridge)
1 Tablespoon honey
1/2 teaspoon sesame oil
1 pound boneless, skinless chicken breast (I did about 4 breasts), cut into 1" strips
2 cups cornflakes
The recipes suggests skewering the chicken, but I opted not to and baked on a parchment lined cookie sheet instead. BUT if you are going to skewer these, soak them in cold water for about an hour (so they don't burn).
Combine soy sauce, garlic, ginger, honey, and sesame oil in a bowl and stir until honey disappears. (This is the marinade) Pour into a plastic bag and add the chicken, closing bag tightly. I didn't use a bag, instead I used THIS fabulous container I recently purchased from Tupperware!!! I highly recommend it!
Marinate for about 30 minutes. Preheat oven to 350
Place corn flakes in a plastic bag and smash (use a rolling pin if you'd like). Pour onto a plate and roll marinated chicken in to coat. Then skewer (again, I didn't do this) and bake until chicken is cooked through and golden brown - about 10-15 minutes.
I really enjoyed this recipe...it was yummy, moist, and easy. And my kids really liked it too, which is always a plus. I will definitely make this again, though I may also try a ranch/sour cream type *marinade* next time - with the corn flakes....ooo delish!
SERIOUSLY SCRUMPTIOUS RATING: 4.5 STARS
Brooklyn has been *cooking* a lot lately - which basically means she's mixing a bunch of food and wasting it. LOL I don't want to get upset because I'm so excited she's showing an interest in cooking and creating and is taking the initiative to try things herself. However I also want to help her understand the importance of not wasting food and in lots of cases, of following a recipe. So I've promised to involve her way more in the cooking aspect.....I'm really excited - I hope she loves cooking as much as I love it.
On the menu last night was a recipe I had all the ingredients for. I did buy groceries - after making a meal plan for the week - but loved that I didn't have to buy anything for this particular dish. It also means it will be an easy one to do in a pinch as the ingredients are pretty much staples in our house *yay*
This recipe comes from the Spatulatta Cookbook I picked up at Brooklyn's school book fair. Check out the website HERE for more fabulous recipes and ideas. It's a great site and cookbook with recipes made and tested by kids.
Crunch Chicken Yakitori
1/4 cup soy sauce (preferably low sodium)
3 minced garlic cloves
1 inch piece fresh gingerroot, grated or minced (I finally bought the jar of minced ginger because every time I buy a piece it goes bad in the fridge)
1 Tablespoon honey
1/2 teaspoon sesame oil
1 pound boneless, skinless chicken breast (I did about 4 breasts), cut into 1" strips
2 cups cornflakes
The recipes suggests skewering the chicken, but I opted not to and baked on a parchment lined cookie sheet instead. BUT if you are going to skewer these, soak them in cold water for about an hour (so they don't burn).
Combine soy sauce, garlic, ginger, honey, and sesame oil in a bowl and stir until honey disappears. (This is the marinade) Pour into a plastic bag and add the chicken, closing bag tightly. I didn't use a bag, instead I used THIS fabulous container I recently purchased from Tupperware!!! I highly recommend it!
Marinate for about 30 minutes. Preheat oven to 350
Place corn flakes in a plastic bag and smash (use a rolling pin if you'd like). Pour onto a plate and roll marinated chicken in to coat. Then skewer (again, I didn't do this) and bake until chicken is cooked through and golden brown - about 10-15 minutes.
I really enjoyed this recipe...it was yummy, moist, and easy. And my kids really liked it too, which is always a plus. I will definitely make this again, though I may also try a ranch/sour cream type *marinade* next time - with the corn flakes....ooo delish!
SERIOUSLY SCRUMPTIOUS RATING: 4.5 STARS
Monday, October 12, 2009
Oh Salata!!!
I love a good salad....the more ingredients - the better it is. Loads of veggies, sometimes hardboiled eggs (not the yolk as I *really* do not like the yolk), croutons, craisins (divine) or other fruit, and sometimes chicken strips. I recently purchased a box of grilled chicken strip slices from M&M's and am THRILLED! I can just grab a few from the resealable bag and fry them up (in nothing - not oil or marg...) and throw them in my salad. So I intend on doing this every once in a while. I always add cheese - always....I loooove cheese (addict). And a lot of times I make my own dressing which is nice because it's not processed, but some of the recipes also have a pretty high amount of sugar so it isn't really that healthy. THEN I discovered this beauty...my parents received it as a gift from a lady they know and am I ever glad they did. I LOVE it and use it all the time. I'm really excited to try it on my veggie wraps - I think I'll marinate the veggies and just throw them in my wrap just like that. (no mayo=even healthier!)
The ingredients are Water, Spirit Vinegar, Wine Vinegar, Sugar, Salt, Dill, Tarragon, Wort, and Caramel.
Nothing I can't pronounce....nothing horrible....and it's all mixed together and is seriously SCRUMPTIOUS!! LOL
Nutritional Information (per Tbsp) - ZERO calories, ZERO fat, ZERO cholesterol, 200mg sodium, ONEg carbs, and ONEg of sugars. (and zero fibre and protein - and vitamins a &c, calcium and iron...just so I'm not giving only half the information).
I absolutely LOVE this dressing. If you are looking for it - it's not directly in the salad dressing section...a little further past - by the vinegars I think (it's a seasoned vinegar dressing). I paid $5.00 for my first bottle (750 mL) but then found it at Wal-Mart for $3.50 (gotta love Wal-mart!)
Seriously - go try some.....it's delicious!
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
The ingredients are Water, Spirit Vinegar, Wine Vinegar, Sugar, Salt, Dill, Tarragon, Wort, and Caramel.
Nothing I can't pronounce....nothing horrible....and it's all mixed together and is seriously SCRUMPTIOUS!! LOL
Nutritional Information (per Tbsp) - ZERO calories, ZERO fat, ZERO cholesterol, 200mg sodium, ONEg carbs, and ONEg of sugars. (and zero fibre and protein - and vitamins a &c, calcium and iron...just so I'm not giving only half the information).
I absolutely LOVE this dressing. If you are looking for it - it's not directly in the salad dressing section...a little further past - by the vinegars I think (it's a seasoned vinegar dressing). I paid $5.00 for my first bottle (750 mL) but then found it at Wal-Mart for $3.50 (gotta love Wal-mart!)
Seriously - go try some.....it's delicious!
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
Thursday, August 13, 2009
Sour Cream and Chicken Enchiladas
I have always loved - LOVED - chicken enchiladas. The way they look fresh out of the oven - makes my mouth water. Unfortunately for me, my husband isn't a huge fan. He much prefers his sister's enchiladas, which I can't blame him for. They are DIVINE! But I don't really think they can be compared - chicken vs hamburger. I love both...equally I'd say....for different reasons.
When I saw my cousin Kym's recipe for her Chicken Enchiladas I knew I wanted to try them. They really are pretty similar to the other recipes I've tried over the years, except for the southwest or cajun seasoning for the chicken. I knew I should have doubled the sauce recipe like I normally do, but even still - these were delicious. Brent chose to eat the leftover soup from the night before which was fine by me. More for my tummy :D I also had a friend over (and her husband stopped by after work later that night and also enjoyed a couple) and another friend for lunch the next day - this meal was definitely enjoyed! Here's how you do it:
4 boneless, skinless chicken breasts (I used 3 and cubed them pretty small)
2 Tbsp oil
1 package southwest or Cajun seasoning (I just bought cajun seasoning and sprinkled the chicken while I cooked it - not sure how much...maybe 1-2 Tbsp?)
1 small can green chilis or 1/2 cup salsa (I used green chilis)
1 can cream of chicken soup
1/2-1 cup milk
2 cups cheddar cheese
10 large flour tortillas (the 3 chicken breasts gave me enough to fill 8)
Heat oil in large skillet. Add chicken and seasoning and cook until no longer pink inside. Just use garlic and salt if you can't find seasoning - I used my garlic salt with parsley in addition to the cajun seasoning.
Mix remaining ingredients together in large bowl. Dip each tortilla into sauce to coat both sides (I did not do this, figured it would be too messy). Place about 1/4 cup chicken down center of tortilla and roll up, laying seam down in pan. I always put a bit of the sauce on the bottom of the casserole dish so they don't stick. I also put a bit of sauce inside each tortilla along with a small topping of grated cheese :). Pour remainder of sauce on enchiladas and bake for 35 minutes at 350. Then I throw a bit more grated cheese on the top (remember, I'm a cheese addict. lol) and it's ready to serve. DELICIOUS!!! I served this with orange almond salad - nothing else is really needed. It was perfect.
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS - FOR SURE!!!
When I saw my cousin Kym's recipe for her Chicken Enchiladas I knew I wanted to try them. They really are pretty similar to the other recipes I've tried over the years, except for the southwest or cajun seasoning for the chicken. I knew I should have doubled the sauce recipe like I normally do, but even still - these were delicious. Brent chose to eat the leftover soup from the night before which was fine by me. More for my tummy :D I also had a friend over (and her husband stopped by after work later that night and also enjoyed a couple) and another friend for lunch the next day - this meal was definitely enjoyed! Here's how you do it:
4 boneless, skinless chicken breasts (I used 3 and cubed them pretty small)
2 Tbsp oil
1 package southwest or Cajun seasoning (I just bought cajun seasoning and sprinkled the chicken while I cooked it - not sure how much...maybe 1-2 Tbsp?)
1 small can green chilis or 1/2 cup salsa (I used green chilis)
1 can cream of chicken soup
1/2-1 cup milk
2 cups cheddar cheese
10 large flour tortillas (the 3 chicken breasts gave me enough to fill 8)
Heat oil in large skillet. Add chicken and seasoning and cook until no longer pink inside. Just use garlic and salt if you can't find seasoning - I used my garlic salt with parsley in addition to the cajun seasoning.
Mix remaining ingredients together in large bowl. Dip each tortilla into sauce to coat both sides (I did not do this, figured it would be too messy). Place about 1/4 cup chicken down center of tortilla and roll up, laying seam down in pan. I always put a bit of the sauce on the bottom of the casserole dish so they don't stick. I also put a bit of sauce inside each tortilla along with a small topping of grated cheese :). Pour remainder of sauce on enchiladas and bake for 35 minutes at 350. Then I throw a bit more grated cheese on the top (remember, I'm a cheese addict. lol) and it's ready to serve. DELICIOUS!!! I served this with orange almond salad - nothing else is really needed. It was perfect.
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS - FOR SURE!!!
7-Up BBQ chicken
This sounded interesting to me....while not a lot of ingredients, the idea of marinating in pop was something I haven't thought to do. So I had to try this recipe. This comes from my other fabulous cousin, Trina.
2 cups 7-Up (I actually used Sprite....but think they are pretty much the same...who knows, maybe it would make a difference??)
1 cup soy sauce
1/3 cup oil
1/2 tsp horse radish (I would probably put in 1 tsp)
1/2 tsp garlic powder
4 or more chicken breasts, cut up into strips (I did not cut into strips and instead left them whole - I slice them though so the marinade can soak into it better)
Marinate overnight and cook on the BBQ!
Okay so we only had a few hours so that's all they marinated for. I don't know if it makes it more flavourful or not, but I'd definitely try it again and do it longer. The chicken was good, not great...and didn't have much other flavour than the soy sauce. I'm really interested to play around with this recipe. I think it could be awesome - I probably just rushed it.
I served this with sweet potatoes, orange almond salad, and corn I had made the night before (oo that's the next recipe)
SERIOUSLY SCRUMPTIOUS RATING: 3 STARS (I'll update you if this changes....I'm sure it will)
2 cups 7-Up (I actually used Sprite....but think they are pretty much the same...who knows, maybe it would make a difference??)
1 cup soy sauce
1/3 cup oil
1/2 tsp horse radish (I would probably put in 1 tsp)
1/2 tsp garlic powder
4 or more chicken breasts, cut up into strips (I did not cut into strips and instead left them whole - I slice them though so the marinade can soak into it better)
Marinate overnight and cook on the BBQ!
Okay so we only had a few hours so that's all they marinated for. I don't know if it makes it more flavourful or not, but I'd definitely try it again and do it longer. The chicken was good, not great...and didn't have much other flavour than the soy sauce. I'm really interested to play around with this recipe. I think it could be awesome - I probably just rushed it.
I served this with sweet potatoes, orange almond salad, and corn I had made the night before (oo that's the next recipe)
SERIOUSLY SCRUMPTIOUS RATING: 3 STARS (I'll update you if this changes....I'm sure it will)
Tuesday, July 14, 2009
Something new...
At 6pm I realized I had nothing planned for dinner - okay I knew well before then, but it suddently occurred to me I might want to *start* planning something. I found some chicken thighs in the freezer and set them out to thaw (I know it`s not recommended but we always thaw them in a sink of hot water anyways...we`ve never gotten sick, so we still do it) and tried to think of what to put on them. I wanted to do bbq sauce but wanted to make one from scratch. So, I went to my trusty source and looked up *bbq sauce*. And this beauty came up....it sounded good and had great reviews, and except for a few, I had all the ingredients. So here it goes:
2 cups ketchup
1 bulb garlic (the whole bulb, not just a clove - I only used about 3/4 of a bulb as that's what I had in the cupboard)
1 cup water
2 Tbsp hot sauce (I did not use any)
1/4 cup honey (I melted it slightly so it would mix in better - no need to heat on the stove when it's going in the oven anyways)
2 Tbsp Molasses (I didn't have any but used some hot & spicy bbq sauce instead to compensate for this and the hot sauce)
2 Tbsp worcestershire sauce
1 tsp soy sauce
1 tsp salt (did not add...still can't figure out why a recipe would need salt in addition to soy sauce??)
2 Tbsp cajun seasoning (didn't have)
1 pinch paprika
1 pinch crushed red peppers
1 pinch ground white pepper (don't have so just double black pepper)
1 pinch ground black pepper
2 Tbsp cornstarch
1 Tbsp water (I actually used more like 1/2 cup)
1/2 cup butter (I chose not to add this as I didn't think it was necessary)
I mixed all the ingredients in a bowl and put a little on the bottom of the baking dish (so chicken wouldn't stick). Then I put the chicken in and topped with chopped peppers (yellow, red, and orange), celery, carrots, and white onions. Then poured the rest of the sauce over and baked for an hour at 350. Brent said it was *GREAT* (it always makes me smile when he says that about something I've made). We did plain rice tonight but it was perfect with the sauce. Definitely a meal we'll have again!
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
2 cups ketchup
1 bulb garlic (the whole bulb, not just a clove - I only used about 3/4 of a bulb as that's what I had in the cupboard)
1 cup water
2 Tbsp hot sauce (I did not use any)
1/4 cup honey (I melted it slightly so it would mix in better - no need to heat on the stove when it's going in the oven anyways)
2 Tbsp Molasses (I didn't have any but used some hot & spicy bbq sauce instead to compensate for this and the hot sauce)
2 Tbsp worcestershire sauce
1 tsp soy sauce
1 tsp salt (did not add...still can't figure out why a recipe would need salt in addition to soy sauce??)
2 Tbsp cajun seasoning (didn't have)
1 pinch paprika
1 pinch crushed red peppers
1 pinch ground white pepper (don't have so just double black pepper)
1 pinch ground black pepper
2 Tbsp cornstarch
1 Tbsp water (I actually used more like 1/2 cup)
1/2 cup butter (I chose not to add this as I didn't think it was necessary)
I mixed all the ingredients in a bowl and put a little on the bottom of the baking dish (so chicken wouldn't stick). Then I put the chicken in and topped with chopped peppers (yellow, red, and orange), celery, carrots, and white onions. Then poured the rest of the sauce over and baked for an hour at 350. Brent said it was *GREAT* (it always makes me smile when he says that about something I've made). We did plain rice tonight but it was perfect with the sauce. Definitely a meal we'll have again!
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
Saturday, May 9, 2009
back to it
I really need to get back to it....cooking...I've sort of dropped the ball a bit and gone the way of convenience and even *gasp* fast food (but doesn't it just taste soooo good!). When the weather gets warm (which it's not currently, but was) I sort of put other things ahead of cooking big meals and we end up eating whatever's around. But add to that a serious lack of groceries (I'm happy to reprort I've remedied that situation - and now have a lovely stock of fruits and vegetables) and we were in serious *trouble* (ie need for fast food. lol). I also was pretty sick for about 3 days and food just wasn't really appealling to me - why is it, that means everyone else has to starve?? *oops* (kidding...don't worry my kids were fed - thank heavens for an almost 5 year old that can help herself to pretty much anything. lol)
But I do still have a few things to blog about. First off, let's start with a new found quick meal that's really rather tasty! Thanks to my friend, Jenn we've enjoyed this meal more than once. It's quick and easy...and our kids love it too! I try not to buy hamburger helper meals because the salt content is pretty high and I'd rather make *from scratch* meals if I can help it. However, sometimes it's just nice to have something quick to throw together - even better if it tastes great too! So here you go....The first time I made them all up so all we had to do was grab one from the plate in the fridge and warm it up.
Add some sour cream (really the perfect touch - but I LOVE sour cream. I've been known to make tacos JUST so I could have the sour cream) and salsa if you'd like (I prefer it without) and it's perfect. Add a salad and you've got a great and filling meal! The only thing I need is a non-stick pot - I must not stir it often enough because each time my pot gets a nice coating of stuck on rice *grr*
I know I didn't make it, but while I was feeling under the weather and really yucky (no, I'm not pregnant....and no I'm not trying...and no I'm not going to find out in a week that I really am like my cousin did after she expressed the exact same thing. LOL) the only thing I felt wouldn't really disrupt my stomach was a Subway veggie sub...seriously - divine...sometime I really do enjoy the meat ones (italian bmt for one) but more often than not it's the veggie one that just hits the spot. And, despite using Italian Herb and Cheese bread, I always feel healthier when I'm eating it. I always get the white cheese, lettuce, pickles, cucumbers, and onions (I detest tomatoes), a little mayonnaise, mustard, and pepper....and sub sauce (yep shot any chance of health there I know....added to the mayo - eeks!). Sooo delish....I never get them toasted - for some reason, to me only quizno's subs taste good toasted. wonder why that is??
Next....I made a meal one night that was just *okay*. Thankfully I have a husband who eats anything and everything and is happy doing just that. I took some chicken drumsticks (on sale again!!!) and cooked them sort of like I would a whole chicken. I sprinkled them with chicken oxo powder and seasoning salt....and pepper....and poured some water in the dish and covered with tin foil. Baked at 350 for close to an hour and told Brent to take the foil off for the last 10-15 minutes (I was out for the evening). It was *okay* - not great..not a make again...but it was sufficient. I really don't like wasting food, particularly chicken...so a few days when I realized the leftovers just weren't going to get eaten, I decided to try and salvage them. I baked them in bbq sauce (that I mixed with some brown sugar and water) for about 40 minutes...the result....AWESOME - Brent said. He got up and had seconds....HIP HIP HOORAY!! I love it when a salvage attempt goes so well. I absolutely love cooking for other people and when they truly enjoy and devour my efforts, it just makes me smile. I feel accomplished and valued - and THAT is something everybody loves! So an *okay* meal turned into an *awesome* meal - I may end up doing this first to chicken next time I want to coat it in bbq sauce. LOL
Ooo and a great lunch suggestion that I think is kind of fun for the kids...mini pitas. I absolutely love when I make the choice to buy them. The kids had chicken salad pits the other day for lunch and today had mayo and meat in them. Something fun - and kind of neat for the kids, particularly if you are having a larger pita for lunch. It's a great variation to a typical sandwich - and in my opinion is actually more enjoyable. I looooove pitas :)
Anyways - that's all for now. I do have some more recipes to post but as it's 1230am already I really should get to bed! Coming soon...pumpkin squares (I made them into cupcake/muffins this week), carmel popcorn (the best!!), pumpkin marble cheesecake, and some more dinner recipes I've been wanting to try!
And for anyone who has one - I'd love to get a bunch of chicken enchilada recipes in. My husband prefers the beef ones, but I'm determined to make some chicken ones he loves. LOL So send the recipes so I can look them over and try a few. (Auntie Glenda - if you're reading this....something tells me you have one...I keep remembering eating enchiladas when I was younger and for some reason I think it was at your house....would love the recipe to try!)
But I do still have a few things to blog about. First off, let's start with a new found quick meal that's really rather tasty! Thanks to my friend, Jenn we've enjoyed this meal more than once. It's quick and easy...and our kids love it too! I try not to buy hamburger helper meals because the salt content is pretty high and I'd rather make *from scratch* meals if I can help it. However, sometimes it's just nice to have something quick to throw together - even better if it tastes great too! So here you go....The first time I made them all up so all we had to do was grab one from the plate in the fridge and warm it up.
Add some sour cream (really the perfect touch - but I LOVE sour cream. I've been known to make tacos JUST so I could have the sour cream) and salsa if you'd like (I prefer it without) and it's perfect. Add a salad and you've got a great and filling meal! The only thing I need is a non-stick pot - I must not stir it often enough because each time my pot gets a nice coating of stuck on rice *grr*I know I didn't make it, but while I was feeling under the weather and really yucky (no, I'm not pregnant....and no I'm not trying...and no I'm not going to find out in a week that I really am like my cousin did after she expressed the exact same thing. LOL) the only thing I felt wouldn't really disrupt my stomach was a Subway veggie sub...seriously - divine...sometime I really do enjoy the meat ones (italian bmt for one) but more often than not it's the veggie one that just hits the spot. And, despite using Italian Herb and Cheese bread, I always feel healthier when I'm eating it. I always get the white cheese, lettuce, pickles, cucumbers, and onions (I detest tomatoes), a little mayonnaise, mustard, and pepper....and sub sauce (yep shot any chance of health there I know....added to the mayo - eeks!). Sooo delish....I never get them toasted - for some reason, to me only quizno's subs taste good toasted. wonder why that is??
Next....I made a meal one night that was just *okay*. Thankfully I have a husband who eats anything and everything and is happy doing just that. I took some chicken drumsticks (on sale again!!!) and cooked them sort of like I would a whole chicken. I sprinkled them with chicken oxo powder and seasoning salt....and pepper....and poured some water in the dish and covered with tin foil. Baked at 350 for close to an hour and told Brent to take the foil off for the last 10-15 minutes (I was out for the evening). It was *okay* - not great..not a make again...but it was sufficient. I really don't like wasting food, particularly chicken...so a few days when I realized the leftovers just weren't going to get eaten, I decided to try and salvage them. I baked them in bbq sauce (that I mixed with some brown sugar and water) for about 40 minutes...the result....AWESOME - Brent said. He got up and had seconds....HIP HIP HOORAY!! I love it when a salvage attempt goes so well. I absolutely love cooking for other people and when they truly enjoy and devour my efforts, it just makes me smile. I feel accomplished and valued - and THAT is something everybody loves! So an *okay* meal turned into an *awesome* meal - I may end up doing this first to chicken next time I want to coat it in bbq sauce. LOL
Ooo and a great lunch suggestion that I think is kind of fun for the kids...mini pitas. I absolutely love when I make the choice to buy them. The kids had chicken salad pits the other day for lunch and today had mayo and meat in them. Something fun - and kind of neat for the kids, particularly if you are having a larger pita for lunch. It's a great variation to a typical sandwich - and in my opinion is actually more enjoyable. I looooove pitas :)
Anyways - that's all for now. I do have some more recipes to post but as it's 1230am already I really should get to bed! Coming soon...pumpkin squares (I made them into cupcake/muffins this week), carmel popcorn (the best!!), pumpkin marble cheesecake, and some more dinner recipes I've been wanting to try!
And for anyone who has one - I'd love to get a bunch of chicken enchilada recipes in. My husband prefers the beef ones, but I'm determined to make some chicken ones he loves. LOL So send the recipes so I can look them over and try a few. (Auntie Glenda - if you're reading this....something tells me you have one...I keep remembering eating enchiladas when I was younger and for some reason I think it was at your house....would love the recipe to try!)
Tuesday, April 28, 2009
Leftovers??
So in addition to the casserole I just posted - what else do you do with leftover chicken or turkey - or honestly, even ham?? These roll-ups are one of my favorites and really a nice change. It's a great way to use up leftovers so you don't have to eat chicken/turkey sandwiches for a week. Don't get me wrong, there is nothing quite like a leftover chicken/turkey sandwich, but at some point it becomes a little less exciting.
Soooo try this instead :D I don't know how much chicken/turkey/ham to use - lots of times I just buy the rotisserie chicken and use everything off that.
Chopped chicken/turkey/ham
Can of mushrooms
8 oz Cream Cheese (try using just half at first and add from there...depends on how much meat you have)
Mix together (yes with your hands....just make sure you wash them first *ewww*)
Place 1 Tbsp in the center of each Pillsbury Crescent roll (regular size - if you get large, just cut each one in half). Roll up - they look like strangely shaped balls (I should not be laughing at that but I am) but they cook nicely. Dip in melted butter (I start by melting 1/4 cup) and roll in bread crumbs (again, use ritz if you don't have breadcrumbs).
Bake at 350 for about 10 minutes, or until golden brown. Then top with the sauce, mmmm:
1 can mushroom soup
1/2 can of cream (I think it's 1/2 and 1/2 that I use - I never remember until I see it at the store. LOL)
Cook on low until heated through. Pour on roll ups before eating. Oh delicious...
This is GREAT with fried rice and the orange/almond salad. Perfect meal! It's a great meal to make for company too - it's really simple and quick and delicious!
I know some people have used leftover gravy instead of the mushroom soup sauce and also loved it.
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
Soooo try this instead :D I don't know how much chicken/turkey/ham to use - lots of times I just buy the rotisserie chicken and use everything off that.
Chopped chicken/turkey/ham
Can of mushrooms
8 oz Cream Cheese (try using just half at first and add from there...depends on how much meat you have)
Mix together (yes with your hands....just make sure you wash them first *ewww*)
Place 1 Tbsp in the center of each Pillsbury Crescent roll (regular size - if you get large, just cut each one in half). Roll up - they look like strangely shaped balls (I should not be laughing at that but I am) but they cook nicely. Dip in melted butter (I start by melting 1/4 cup) and roll in bread crumbs (again, use ritz if you don't have breadcrumbs).
Bake at 350 for about 10 minutes, or until golden brown. Then top with the sauce, mmmm:
1 can mushroom soup
1/2 can of cream (I think it's 1/2 and 1/2 that I use - I never remember until I see it at the store. LOL)
Cook on low until heated through. Pour on roll ups before eating. Oh delicious...
This is GREAT with fried rice and the orange/almond salad. Perfect meal! It's a great meal to make for company too - it's really simple and quick and delicious!
I know some people have used leftover gravy instead of the mushroom soup sauce and also loved it.
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
Turkey Casserole
This all started with leftover turkey that we froze....if you're like me the thought of freezing and thawing turkey is really unappealing and bordering on gross. But surprisingly, it thaws perfectly, as though it was never even frozen at all. *strange* But we have about 6 cups in each ziploc which makes A LOT of sandwiches....There are a few options - Turkey Roll ups (ooo have I not put that on here? I'll have to check) or this new casserole that Brent really enjoys. So this was actually the second time I've made it...
16 oz (2 cups) uncooked spaghetti (I used macaroni the first time and shells the second time)
1/2 cup butter (I used 4 Tbsp)
1/2 cup flour (I used 1/3)
3 cups chicken broth (I used 2 cups)
2 cups of milk (the first time I used 1 cup milk and 1 cup 1/2 and 1/2 cream)
1 2/3 cup grated parm (I use about half parm and half shredded cheddar)
4 cups cooked turkey cut into small chunks (can also be made with chicken)
1/2 onion diced
2 garlic cloves diced
sliced mushrooms (about 4 - more or less if you want)
frozen peas (about 1 cup)
Cook pasta. In a pan sautee the onion and garlic in olive oil (or butter if you want). Add mushrooms and peas until soft. In a pot melt the butter and add flour, mixing well. Add chicken broth and milk. Mix well - will thicken as it heats. Add cheese and stir until melted. Add turkey :)
In a 9x13 casserole dish pour pasta and mix in sauteed veggies. Pour sauce and turkey mixture on top and cover with bread crumbs (if you don't have bread crumbs you can either crumble bread or smash crackers - ritz are great for topping). Bake for 40 minutes at 350 and ENJOY!! :D
SERIOUSLY SCRUMPTIOUS RATING: 4 STARS
16 oz (2 cups) uncooked spaghetti (I used macaroni the first time and shells the second time)
1/2 cup butter (I used 4 Tbsp)
1/2 cup flour (I used 1/3)
3 cups chicken broth (I used 2 cups)
2 cups of milk (the first time I used 1 cup milk and 1 cup 1/2 and 1/2 cream)
1 2/3 cup grated parm (I use about half parm and half shredded cheddar)
4 cups cooked turkey cut into small chunks (can also be made with chicken)
1/2 onion diced
2 garlic cloves diced
sliced mushrooms (about 4 - more or less if you want)
frozen peas (about 1 cup)
Cook pasta. In a pan sautee the onion and garlic in olive oil (or butter if you want). Add mushrooms and peas until soft. In a pot melt the butter and add flour, mixing well. Add chicken broth and milk. Mix well - will thicken as it heats. Add cheese and stir until melted. Add turkey :)
In a 9x13 casserole dish pour pasta and mix in sauteed veggies. Pour sauce and turkey mixture on top and cover with bread crumbs (if you don't have bread crumbs you can either crumble bread or smash crackers - ritz are great for topping). Bake for 40 minutes at 350 and ENJOY!! :D
SERIOUSLY SCRUMPTIOUS RATING: 4 STARS
Friday, April 10, 2009
Great meal, great company, great massage!
Unfortunately the massage was not for me :( Brent has been feeling REALLY stiff and sore for about a week and a half now - so last week I phone up my aunt (who just finished her massage therapy course and is AWESOME!!!) and asked if I could book Brent in. She's in the middle (well is done now) of painting her massage room so suggested she bring her table in. Considering she's driving to our house to give Brent a massage AND her husband is out of town I took the opportunity to invite her for dinner (I seriously LOVE cooking for people). She was not crazy like my friend Jenn a bit ago *wink* and agreed!
On the menu: Marinated chicken breasts, fried rice, sweet potatoes, and asparagus - with fruit salad for dessert. Superstore was out of lettuce when I did my grocery shopping so we didn't have a lettuce salad. I don't like buying prepackaged lettuce - not only do I find it expensive but I just prefer to get the romaine hearts. Anyways....
Chicken breasts - marinated from frozen all day in Kraft Roasted Red Pepper and Parmesan Salad Dressing. Their dressings are really great for marinades - and it's quick! We chose to bbq the chicken breasts, although have done them in the oven before (350 for about an hour). Both are great! The only thing I like better about the oven in this case is that the dressing then cooks as well and you can use it on top of your rice! mmmm....
Fried Rice - I've talked about a *few* times before. hehe...it's really a perfect addition to any meal. And since we don't eat a lot of potatoes, it's a great alternative! This time in the rice I put, onions, carrots, celery, mushrooms, snap peas, and green onions. And of course I season with seasoning salt!
Sweet Potatoes - I love these more and more every time I have them. I've posted about them before too....slice up sweet potatoes into oven safe dish. Crush a couple garlic cloves and place in dish. Drizzle with olive oil and sprinkle with oregano....mix...oven 350 for about an hour (I had it on 400 to cook faster)! Make sure you stir it a couple of times while cooking.
Asparagus - normally I just steam it with butter. But I baked them once after my mother in law had done them and they were divine! This time they were alright - not fantastic, but okay. Cut off ends of asparagus and lay on baking sheet. Drizzle with melted butter or olive oil and sprinkle with salt and pepper...or garlic salt and pepper. Bake at 350 for about 20 minutes, or until soft. I honestly don't know how long they were in for - just watch them!
Fruit Salad - thanks to Jenn for picking awesome melons (I'm hopeless). We had cantaloupe, honeydew, strawberries, and pineapple! It was perfect - whipping cream would have been an absolutely divine touch but I didn't have any *pout*. Or ice cream....but it was honestly delish without. Grapes would have been a great addition too but the grapes at superstore (purple/red) were not appealling....
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
Then Brent got to relax and enjoy a fabulous hour massage! Thanks Carla!!!
(this post has a vegetarian label because of all the veggies involved...I realize chicken sort of eliminates it from the *vegetarian* category, but take that away and it's perfect! lol)
On the menu: Marinated chicken breasts, fried rice, sweet potatoes, and asparagus - with fruit salad for dessert. Superstore was out of lettuce when I did my grocery shopping so we didn't have a lettuce salad. I don't like buying prepackaged lettuce - not only do I find it expensive but I just prefer to get the romaine hearts. Anyways....
Chicken breasts - marinated from frozen all day in Kraft Roasted Red Pepper and Parmesan Salad Dressing. Their dressings are really great for marinades - and it's quick! We chose to bbq the chicken breasts, although have done them in the oven before (350 for about an hour). Both are great! The only thing I like better about the oven in this case is that the dressing then cooks as well and you can use it on top of your rice! mmmm....
Fried Rice - I've talked about a *few* times before. hehe...it's really a perfect addition to any meal. And since we don't eat a lot of potatoes, it's a great alternative! This time in the rice I put, onions, carrots, celery, mushrooms, snap peas, and green onions. And of course I season with seasoning salt!
Sweet Potatoes - I love these more and more every time I have them. I've posted about them before too....slice up sweet potatoes into oven safe dish. Crush a couple garlic cloves and place in dish. Drizzle with olive oil and sprinkle with oregano....mix...oven 350 for about an hour (I had it on 400 to cook faster)! Make sure you stir it a couple of times while cooking.
Asparagus - normally I just steam it with butter. But I baked them once after my mother in law had done them and they were divine! This time they were alright - not fantastic, but okay. Cut off ends of asparagus and lay on baking sheet. Drizzle with melted butter or olive oil and sprinkle with salt and pepper...or garlic salt and pepper. Bake at 350 for about 20 minutes, or until soft. I honestly don't know how long they were in for - just watch them!
Fruit Salad - thanks to Jenn for picking awesome melons (I'm hopeless). We had cantaloupe, honeydew, strawberries, and pineapple! It was perfect - whipping cream would have been an absolutely divine touch but I didn't have any *pout*. Or ice cream....but it was honestly delish without. Grapes would have been a great addition too but the grapes at superstore (purple/red) were not appealling....
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
Then Brent got to relax and enjoy a fabulous hour massage! Thanks Carla!!!
(this post has a vegetarian label because of all the veggies involved...I realize chicken sort of eliminates it from the *vegetarian* category, but take that away and it's perfect! lol)
Friday, March 13, 2009
friday's feast
Okay it wasn't really a *feast* but it sure was yummy! Despite really feeling like take out tonight I puttered around and made some dinner. Honey Garlic Chicken and Fried Rice. It was sooooo yummy and really hit the spot - which is good...usually when I'm craving take out nothing BUT take out satisfies me. But tonight....mmmmm, it was great. And hey - I saved about $40 not getting the take out :D
4 boneless chicken breasts
2 Tbsp orange or lemon juice
1/2 tsp salt (I did not add this)
1-2 garlic cloves, crushed (I use two...well 4 because I doubled the recipe)
2 Tbsp honey
1 Tbsp vegetable oil
dash of pepper
I doubled the recipe for the *sauce* even though I had 5 chicken breasts. But I love sauce and love having extra to dip :) (or in this case pour onto the rice)
Bake uncovered at 400 until chicken is cooked through. I think it was close to an hour...but that's because I sort of just put it in and *forget* about it.
Oh and the best part - LEFTOVERS FOR LUNCH!!! I can't wait - I may dream about it tonight. LOL
I had some snap peas in the fridge that I cut up and added to the fried rice that Brent really liked. The rice tonight was especially delicious....
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
4 boneless chicken breasts
2 Tbsp orange or lemon juice
1/2 tsp salt (I did not add this)
1-2 garlic cloves, crushed (I use two...well 4 because I doubled the recipe)
2 Tbsp honey
1 Tbsp vegetable oil
dash of pepper
I doubled the recipe for the *sauce* even though I had 5 chicken breasts. But I love sauce and love having extra to dip :) (or in this case pour onto the rice)
Bake uncovered at 400 until chicken is cooked through. I think it was close to an hour...but that's because I sort of just put it in and *forget* about it.
Oh and the best part - LEFTOVERS FOR LUNCH!!! I can't wait - I may dream about it tonight. LOL
I had some snap peas in the fridge that I cut up and added to the fried rice that Brent really liked. The rice tonight was especially delicious....
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
Sour Cream Chicken
I made this recipe once before and both Brent and I LOVED it. A friend tried it the next night and wasn't as thrilled....but this is definitely one we'll be making again :) In fact, I did it again just the other night - lol. But I modified it and instead of chicken breasts I used chicken drumsticks. Honestly it was still good but I do prefer the chicken breasts.
4 boneless chicken breasts
1 (10.5 oz) can cream of mushroom soup
3/4 cup sour cream or yogurt (I used sour cream)
3/4 cup grated cheddar cheese
3/4 cup mayonnaise
2 Tbsp minced onion
1 tsp lemon juice
Bread crumbs
Put Chicken in dish and top with salt and pepper. Combine ingredients and pour over chicken. Top with bread crumbs. Bake at 350 for 40 minutes (60 minutes for 8 breasts). Serve over rice.
When I made it this last time I actually doubled the recipe and instead of two cans of mushroom soup I added 1 of mushroom and one of cream of chicken. It was great!
Also - I served it over fried rice.
I rarely (to never) make just plain rice. It's just not as yummy, which I'm sure our Japanese student would disagree with. LOL I sautee veggies first - onion, celery, carrots (mmm..start with these as they take the longest), and anything else I have....Sometimes, mushrooms, zucchini, broccoli, peppers (my husband doesn't really like pepper so I rarely put them in), and I LOVE to add corn :) Once everything is sauteed I add the cooked rice (rice cooker) and mix together with some seasoning salt. I usually add some chopped green onions at the end as well. It's sooo good - and with the chicken sauce in it too....divine!!!
I also steamed some broccoli and made the most delicious cheese sauce (from my mother in law).
Melt 2 Tbsp butter/margarine
Add 2 Tbsp flour and mix well
Add 1 cup milk (I do this all in my small measuring cup and just fill to the 1 cup line)
Stir well (I use my mini whisk)
microwave until thickens (not too thick) in 30-45 second increments, stirring each time
Add pepper and 3-4 heaping Tbsps Cheez Whiz. Mix well
Soooo...yummy!! Add a Salad or even some garlic toast to complete the meal perfectly.
SERIOUSLY SCRUMPTIOUS RATING: 4 STARS
4 boneless chicken breasts
1 (10.5 oz) can cream of mushroom soup
3/4 cup sour cream or yogurt (I used sour cream)
3/4 cup grated cheddar cheese
3/4 cup mayonnaise
2 Tbsp minced onion
1 tsp lemon juice
Bread crumbs
Put Chicken in dish and top with salt and pepper. Combine ingredients and pour over chicken. Top with bread crumbs. Bake at 350 for 40 minutes (60 minutes for 8 breasts). Serve over rice.
When I made it this last time I actually doubled the recipe and instead of two cans of mushroom soup I added 1 of mushroom and one of cream of chicken. It was great!
Also - I served it over fried rice.
I rarely (to never) make just plain rice. It's just not as yummy, which I'm sure our Japanese student would disagree with. LOL I sautee veggies first - onion, celery, carrots (mmm..start with these as they take the longest), and anything else I have....Sometimes, mushrooms, zucchini, broccoli, peppers (my husband doesn't really like pepper so I rarely put them in), and I LOVE to add corn :) Once everything is sauteed I add the cooked rice (rice cooker) and mix together with some seasoning salt. I usually add some chopped green onions at the end as well. It's sooo good - and with the chicken sauce in it too....divine!!!I also steamed some broccoli and made the most delicious cheese sauce (from my mother in law).
Melt 2 Tbsp butter/margarine
Add 2 Tbsp flour and mix well
Add 1 cup milk (I do this all in my small measuring cup and just fill to the 1 cup line)
Stir well (I use my mini whisk)
microwave until thickens (not too thick) in 30-45 second increments, stirring each time
Add pepper and 3-4 heaping Tbsps Cheez Whiz. Mix well
Soooo...yummy!! Add a Salad or even some garlic toast to complete the meal perfectly.
SERIOUSLY SCRUMPTIOUS RATING: 4 STARS
Saturday, February 28, 2009
Chicken and Veggies
Brent found some chicken drumsticks at wal-mart really cheap (10 for $3.97) so he picked a couple of them up. We love a good deal :)
My friend, Jenn had bought me Montana's Apple Butter sauce (my FAVE!!!) and I had a bit leftover so I thought I would make some delicious apple butter drumsticks. Chicken is probably my favorite meat - there is so much variety and so many options for recipes.
My friend, Jenn had bought me Montana's Apple Butter sauce (my FAVE!!!) and I had a bit leftover so I thought I would make some delicious apple butter drumsticks. Chicken is probably my favorite meat - there is so much variety and so many options for recipes.
I dipped the drumsticks in egg and then flour (like I do my chicken wings) and baked them for about an hour (until they were no longer pink). I mixed the apple butter sauce with some water to thin it out (about 1/4 -1/2 cup) and added some of our other bbq sauce (president's choice hickory smoke) to make enough.
I usually add some brown sugar too but didn't this time....it didn't need it! I baked the drumsticks in the sauce for about another 40 minutes, basting it every 10 minutes.
I usually add some brown sugar too but didn't this time....it didn't need it! I baked the drumsticks in the sauce for about another 40 minutes, basting it every 10 minutes.
I don't think it needed the egg and flour though - if you wanted to deep fry them (again, like chicken wings) then it would be worthwhile. But for just baking - it didn't really make a difference.
SERIOUSLY SCRUMPTIOUS RATING: 4.5 STARS
Then for the veggies I used a frozen mix of beans and carrots (my favorite mix) and steamed them (better than boiling and keeps more of the nutrients). Then added some margarine and garlic salt. 
I also like to dip it in the bbq sauce on my plate. mmmmm
I also like to dip it in the bbq sauce on my plate. mmmmm
SERIOUSLY SCRUMPTIOUS RATING: 4 STARS
**Add garlic toast and a salad to complete this meal to perfection**
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