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Posts Tagged ‘chicken’

Many Mini Chicken Casseroles

August 9, 2011 Leave a comment

Normally, I hate the word casserole. I make one exception.

My favorite food as a child was mom’s chicken casserole – mostly for the stove top topping, but the mushrooms are pretty good too!

Ingredients:
4 chicken breasts (cooked. boiled or grilled is fine)
1 box of Stove Top chicken stuffing, prepared as directed
broccoli (frozen works fine)
1/2 cup mayo
1 cup cream of mushroom soup
1/2 cup evaporated milk
1/2 cup grated Parmesan cheese
1 cup mushrooms (canned work well)
1 Tablespoon lemon juice

Preheat oven to 350. Shred the chicken and place in the bottom of casserole dish (or in my case, 7 mini casserole dishes). Mix together remaining ingredients (minus the stove top). Add half the soup mixture on top of chicken. Add broccoli and cover with remaining mixture. Top with stove top. Bake for about 20-30 minutes until the stove top browns and the mixture is bubbly.

Enjoy! Yum. Talk about comfort food!

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Chicken Pot Pie, and I don’t care!

February 23, 2011 2 comments

I promised Lara I would post this blog early, so she could make these yummy pies for dinner tonight!

For weeks now, I’ve been meaning to make a chicken pot pie recipe I saw on Emily’s blog. Charles planned to come over to dinner last night, so I asked if that was something he’d like. He said sure. I found out later, he figured I was buying them pre-made at Trader Joe’s or something.

But yay for fresh semi-homemade pies!

The ingredients are easy enough and 90% of them I have on hand most of the time:

  • Chicken (I use frozen tenderloins from Trader Joe’s)
  • Pie crust (I love the frozen kind from Pilsbury. Ever since Martha suggested them as a shortcut, I’ve been hooked! They’re the closes to Mom’s that I’ve found in a pre-made crust. And I HATE making crust).
  • Cream of Chicken soup (I followed Emily’s recommendation and went 98% fat free instead of low sodium. I don’t add any salt to the dish, so it works out great).
  • Mixed Frozen Veggies. It took me a while to find a mix that didn’t contain lima beans. I remembered Charles doesn’t like them (he never had Giggie’s!). And he even commented while eating his pie, “Where did you find mixed veggies without lima beans?” Score one for me!
  • Herbs. You can spice as you like. I used about a Tablespoon of rosemary and a Tablespoon of thyme. I’d use less rosemary next time.

To make it even easier, I grilled my chicken on the Foreman grill. I feel like I can do other things while meat grills on there. If it was in a pan, I’d feel the need to watch it so that it doesn’t stick. And the grill requires no oil!

While it was grilling, I put my veggies in a big mixing bowl and microwaved them for about 4 minutes (just to get the frost off – stirring halfway through). When they were done, I cut up the chicken, threw it into the bowl, and added the can of soup.

After mixing well, I scooped about 1 cup into each of my mini-casseroles and ramekins which already had a bottom crust in them.

Remember how I don’t like to make crust? I don’t really like working with it. I went more for flavor than look on this dish. Working a large crust into a small, deep bowl isn’t fun.

I did top and bottom crusts, but considering the crust is the most indulgent thing in the recipe, you might choose to do just one or the other. Top only would be easiest, but my father wouldn’t allow me to do it. There wasn’t much he hated more than turning a pot pie out of it’s pan and having gravy spread all over his plate because there was no bottom crust!

When the pies were constructed, I gave a quick egg white wash to the tops and baked them at 350 for about 40 minutes (just until the crusts started to brown. I like them a little doughy).

Would Charles eat them again…Yes!!

A Weekend of Cooking!

January 24, 2011 3 comments

By my standards, this weekend was incredibly productive (well, Saturday was at least). I did about 5 loads of laundry, got rid of three bags and a giant rubbermaid container of stuff in my basement (either put away, put in piles to go home, or put in the trash, yay!) and managed to cook a delicious meal. (Some day I’ll get that basement completely unpacked…someday.)

So back to the meal. It was probably 5 or 6 years ago that LK first introduced me to the idea of putting veggies in a burger. Turkey burgers were all the rage, and, lets face it, they’re pretty dry and tasteless.

Add in some zuchinni and BAM! A whole new burger.

Since I’m attempting to use up anything in my freezer that I can’t remember the purchase date of, I’ve been looking for ways to use chicken. I have a bag of frozen tenderloins and I got so sick of eating chicken breasts that I had to figure out more inventive ways of cooking them than just grilling or baking.

Enter, the zuchinni dill chicken burger. The zuchinni and dill give a sort of “Greek” flavor to the burger, while the veggies keep the meat nice and moist (unlike plain chicken or turkey burgers). Plus, with all the added bulk with the veggies, two (normal sized, not huge) servings of chicken end up making four burgers. And they’re pretty big burgers! (That’s a “sandwich plate” pictured above. Not a huge dinner plate. I hardly ever use big plates because they make my food look so tiny!)

I took the chicken out to defrost in the morning in the fridge. By 5 p.m., they were still slightly frozen in the middle, but that made for an easier job of grinding using my KitchenAid meat grinder attachment.

An hour or two before I made dinner, I shredded the zuchinni (two medium ones). It helps if you put them in a colander and let them drain for a while. I think overnight would be best, but after an hour I pressed them between paper towels to dry them the rest of the way (wet veggies = burgers that fall apart. So don’t skip this!).

I mixed them with the two servings of ground chicken, added 1.5 Tbsp dill; 1 Tbsp minced garlic (the jarred kind); 1 Tbsp dried onion flakes; and one beaten egg.

Cook on a HOT grill (and make sure it’s clean. There were little bits left behind from the first two that caused the second two to stick unevenly).

I served mine on Trader Joe’s sandwich thins, topped with Trader Joe’s Yogurt Cilantro Chive dip (homemade tzatziki is also great). In fact, the entire meal was bought at Trader Joe’s (with super yummy honey wheat pretzels on the side!).

The Return of Tasty Tuesday – LK’s Taco Stuff

November 17, 2010 4 comments

Yes, it’s Wednesday, but I cooked it on Tuesday! So there!

I wanted to cook dinner last night and I had leftovers from having fajitas at girls’ night last week (I was in charge of toppings – sour cream, guac and salsa).

I’ve been meaning to make Lauren’s Taco Casserole for months now, so I figured this was a good time since I had fresh salsa to use up!

First off, I’m refusing from here on out to call it a casserole. I told my mom what I was making for dinner and when I used the word “casserole” her immediate response was “EW!”

Casserole conjurs up images of Campbell’s Cream based soups, and that just does NOT go with this dish. For this reason also, I simply told my boyfriend we were having “tacos” for dinner because I didn’t want him to not come over because of the word “casserole.”

I’d much rather call it a Taco Pie or a Taco Bake.

Anyway, it’s super yummy and super easy! And really, pretty healthy too. And best of all, CHEAP!

I had the toppings on hand so all I had to get was chips, ground meat, black beans and an onion. All for about $8.50! And I love that this dish could change based on what veggies you have on hand or what types of toppings are already in your fridge.

My ingredients list was:

Reduced fat tortilla chips. I didn’t trust Lauren’s suggestion of 24 chips. I went with closer to 34 (hey, they were reduced fat anyway.
1 lb ground meat. I prefer chicken, but accidentally picked up turkey. Any meat will do.

I used snack packs of Wholly Guacamole to keep from having to deal with brown gross guac if I didn't finish it all

A can of black beans, rinsed and drained.
One onion, chopped. (I love red onions).
3 cloves crushed garlic
1 cup cheese. I shredded the cheddar I had leftover from the cheese balls.
1 cup salsa. I used the fresh kind that you can get in the produce section. I added a couple of tablespoons of salsa verde to give it more of a “sauce” consistency.
2 Tbsp taco seasoning
1 Tbsp oil (Lauren suggests chili oil. I just used olive.)
Guacamole and Sour Cream to top

Heat oven to 350.

Hint, when Lauren says a “big” skillet, she means a BIG skillet! Do not attempt to use a medium one!

Heat oil and sautee onion and garlic until soft. Add meat, break it up, and brown it. Stir in black beans and salsa, and sautee til bubbly.

Place chips in the bottom of a baking dish and flatten them with your hands so they’re in bite-size pieces. Top with meat and cheese and any other topping you want to heat (Lauren suggests olives, etc. I bet corn and/or peppers would be great!). Bake for 15ish minutes or until cheese is bubbly.

Scoop, top with cold toppings (sour cream and guac) and eat!