This easy chicken dish is simple to throw together but a classic staple in any chef's repertoire. A delicious casserole dish!
Ingredients
Boneless, skinless chicken breasts (approximately 4 pieces)
Salt
Black pepper
Garlic
1-2 can(s) cream of mushroom soup
Milk
Directions
De-fat and wash chicken. Lightly season both sides of chicken with salt, pepper, and garlic. Pour can of mushroom soup into medium bowl. Refill can with milk, and add milk to bowl. Lightly season soup mixture with salt, pepper, and garlic. Stir until well mixed.
Coat baking dish with cooking spray (makes for easier cleanup). Place chicken in baking dish, and cover well with soup mixture (if you're using a large dish or big chicken breasts, use 2 cans of soup & milk). Bake at 350 degrees for approximately 30-45 minutes, or until the center of the chicken is no longer pink. Serve hot with white rice (for the "gravy") and peas for a smash hit!
Friday, March 7, 2008
Casserole-Lemon Chicken and Rice
Try this nice chicken and rice casserole with a lemony flavor. This is a great meal to cook for the whole family.
Ingredients
1 lb. boneless, skinless chicken breasts, cut into strips
1 medium onion, chopped
1 large carrot, thinly sliced
2 garlic cloves, minced
2 Tbs. butter or margarine
2 Tbs. cornstarch
1 (14 1/2 oz.) can chicken broth
2 Tbs. lemon juice
1/2 tsp. salt, optional
1 1/2 C. uncooked instant rice
1 C. frozen peas
Directions
In a skillet, cook the first 4 ingredients in butter for 5 to 7 minutes or until chicken is no longer pink. In a bowl combine cornstarch, broth, lemon juice and salt if desired until smooth. Add to skillet and bring to a boil. Cook and stir for 2 minutes or until thickened. Add rice and peas. Remove from the heat; cover and let stand for 5 minutes.
Yield: 6 Servings.
Ingredients
1 lb. boneless, skinless chicken breasts, cut into strips
1 medium onion, chopped
1 large carrot, thinly sliced
2 garlic cloves, minced
2 Tbs. butter or margarine
2 Tbs. cornstarch
1 (14 1/2 oz.) can chicken broth
2 Tbs. lemon juice
1/2 tsp. salt, optional
1 1/2 C. uncooked instant rice
1 C. frozen peas
Directions
In a skillet, cook the first 4 ingredients in butter for 5 to 7 minutes or until chicken is no longer pink. In a bowl combine cornstarch, broth, lemon juice and salt if desired until smooth. Add to skillet and bring to a boil. Cook and stir for 2 minutes or until thickened. Add rice and peas. Remove from the heat; cover and let stand for 5 minutes.
Yield: 6 Servings.
Sunday, March 2, 2008
Daily Meal Planners-Meatballs and Tortellini Soup
Wednesday- Savoury
Ingredients
4 C. chicken stock, low sodium
1/2 C. onion, chopped
1/2 C. sweet bell pepper,(red, green and yellow), chopped
1 C. celery, chopped
3 cloves garlic, chopped
2 C. zucchini, diced
1 Tbs. fresh basil, chopped
1 Tbs. fresh oregano, chopped
1/2 C. Italian parsley, chopped
2 C. canned tomatoes,chopped and undrained
1 lb. frozen mini meatballs
2 tsp. season salt
1 8-oz. pkg. 3-cheese tortellini
2 Tbs. grated parmesan
Directions
Place all ingredients except meatballs, tortellini and Parmesan, in a large pot. On high heat, bring to boil, about 10 minutes. Add tortellini and meatballs and turn heat down to medium and simmer for about 10-12 minutes or until pasta and veggies are tender. Take off heat. Gently stir in 2 Tbs. parmesan cheese. Serve garnished with slices of pepperoni and fresh grated Parmesan cheese, and garlic bread.
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Ingredients
4 C. chicken stock, low sodium
1/2 C. onion, chopped
1/2 C. sweet bell pepper,(red, green and yellow), chopped
1 C. celery, chopped
3 cloves garlic, chopped
2 C. zucchini, diced
1 Tbs. fresh basil, chopped
1 Tbs. fresh oregano, chopped
1/2 C. Italian parsley, chopped
2 C. canned tomatoes,chopped and undrained
1 lb. frozen mini meatballs
2 tsp. season salt
1 8-oz. pkg. 3-cheese tortellini
2 Tbs. grated parmesan
Directions
Place all ingredients except meatballs, tortellini and Parmesan, in a large pot. On high heat, bring to boil, about 10 minutes. Add tortellini and meatballs and turn heat down to medium and simmer for about 10-12 minutes or until pasta and veggies are tender. Take off heat. Gently stir in 2 Tbs. parmesan cheese. Serve garnished with slices of pepperoni and fresh grated Parmesan cheese, and garlic bread.
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Daily Meal Planners-Crock Pot Sweet and Sour Pork
Tuesday-Chinese
Soy sauce, cider vinegar, ginger and brown sugar make up this delicious Asian-inspired dish.
Ingredients
2 lb. lean pork tenderloin, or other cut of pork, cubed
3 Tbs. soy sauce or teriyaki sauce
1/4 C. cider vinegar
1 small red onion, sliced
2 tomatoes, cut in slices or chunks
2 Tbs. cornstarch
1/4 tsp. ground ginger
1/4 C. packed dark brown sugar
2 green bell peppers, cut into strips
Directions
In crockpot mix pork with cornstarch. Then mix in remaining ingredients except green pepper and tomatoes. Cook on low for 6-8 hours. Stir in green pepper and tomatoes. Cook on high for 10 minutes. Serve over rice.
Soy sauce, cider vinegar, ginger and brown sugar make up this delicious Asian-inspired dish.
Ingredients
2 lb. lean pork tenderloin, or other cut of pork, cubed
3 Tbs. soy sauce or teriyaki sauce
1/4 C. cider vinegar
1 small red onion, sliced
2 tomatoes, cut in slices or chunks
2 Tbs. cornstarch
1/4 tsp. ground ginger
1/4 C. packed dark brown sugar
2 green bell peppers, cut into strips
Directions
In crockpot mix pork with cornstarch. Then mix in remaining ingredients except green pepper and tomatoes. Cook on low for 6-8 hours. Stir in green pepper and tomatoes. Cook on high for 10 minutes. Serve over rice.
Daily Meal Planners-Spaghetti Squash with Tomatoes and Herbs
Monday
You can also use this recipe to make sqaghetti squash lasagna!
Ingredients
Spaghetti squash, cooked
2 cloves garlic, minced
2 tsp. olive oil
1 (28 oz.) can tomatoes, drained
1 Tbs. chopped fresh or frozen basil
1/8 tsp. dried oregano
2-3 Tbs. grated Parmesan or Romano cheese
Directions
Sauté the garlic in the oil until it's softened but not burned. Chop the tomatoes (I usually squish them in my hand over the pot). Add them along with the herbs to the garlic and simmer for ten to fifteen minutes. Ladle this on the squash and top with freshly grated parmesan for a light dinner.
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You can also use this recipe to make sqaghetti squash lasagna!
Ingredients
Spaghetti squash, cooked
2 cloves garlic, minced
2 tsp. olive oil
1 (28 oz.) can tomatoes, drained
1 Tbs. chopped fresh or frozen basil
1/8 tsp. dried oregano
2-3 Tbs. grated Parmesan or Romano cheese
Directions
Sauté the garlic in the oil until it's softened but not burned. Chop the tomatoes (I usually squish them in my hand over the pot). Add them along with the herbs to the garlic and simmer for ten to fifteen minutes. Ladle this on the squash and top with freshly grated parmesan for a light dinner.
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