| CHICKEN, BROCCOLI AND GARLIC PASTA CASSEROLE | |
3 oz. cooked penne or small tube shaped noodles Salt and pepper 3 c. steamed, chopped broccoli 2 1/2 tbsp. butter 1 c. chopped onion 2 cloves chopped garlic 3 tbsp. flour 1 tsp. dried thyme 1 1/2 c. chicken broth 1 1/2 c. whole milk 1 bay leaf 3/4 lb. chicken breast tenders (I boiled a couple boneless thighs and then shredded them) Pinch nutmeg 2 tbsp. chopped parsley (I used some chopped swish chard from the garden) 1/2 c. cottage cheese (I didn't have any on hand) 3 tbsp. Parmesan cheese In large bowl put cooked pasta and broccoli. Heat oven to 350 degrees. In a sauce pan, heat the butter over medium heat. Add onion and cook for about 3 minutes until softened. Stir in garlic and flour; cook for 1 minute. Stir in thyme and then slowly whisk in the broth and milk. Add bay leaf, bring to boil, reduce heat and cook gently for 10 minutes. (Here is where I added the swish chard and let it cook for about 3-4 minutes) Add chicken and cook for 2 to 3 minutes until chicken is barely cooked through. Remove from heat and season with salt and pepper and nutmeg. Add to the bowl with the pasta and broccoli along with parsley and stir until mixed. Put casserole into oiled 11 1/2 x 8 inch baking dish. Dot with cottage cheese and sprinkle with Parmesan. Bake for about 20 minutes until heated through and the top is lightly browned. I made this today for lunch. It had good flavor. Great way to stretch your chicken. You might also like this chicken breast dinner or this chicken and stuffing dish. I make them both about once every month or so. | |
Saturday, August 9, 2008
CHICKEN, BROCCOLI AND GARLIC PASTA CASSEROLE
Monday, August 4, 2008
Chicken & Stuffing Bake
This meal was made for us by a special lady after JD was born. It was really good so we asked her for the recipe.
1 - can cream of chicken or mushroom or celery soup (whichever you like best)
1/2 - cup water
1 - stalk celery, finely chopped or more if you like a lot of celery in stuffing
1 - medium onion, finely chopped
1 - 8oz package of cornbread stuffing (or any other kind of stuffing you like)
4 - skinless, boneless chicken breasts
1 - tbsp margarine or butter, melted
1 - tbsp packed brown sugar
1 - tbsp spicy brown mustard
Preheat oven to 400 degrees
1. In small skillet add margarine or butter to celery and onion - - -unless you like them more crunchy then. . . .
2. Mix lightly soup, water, celery, onion and stuffing (as prepared according to the box). Spoon into greased 10" pie plate. Place chicken on stuffing mixture.
3. Mix margarine, brown sugar and mustard. Spread over the chicken. (I usually make 1 and 1/2 of this to have more sauce)
4. Bake for 30 minutes or until chicken is done.
Serve and enjoy!!!
1 - can cream of chicken or mushroom or celery soup (whichever you like best)
1/2 - cup water
1 - stalk celery, finely chopped or more if you like a lot of celery in stuffing
1 - medium onion, finely chopped
1 - 8oz package of cornbread stuffing (or any other kind of stuffing you like)
4 - skinless, boneless chicken breasts
1 - tbsp margarine or butter, melted
1 - tbsp packed brown sugar
1 - tbsp spicy brown mustard
Preheat oven to 400 degrees
1. In small skillet add margarine or butter to celery and onion - - -unless you like them more crunchy then. . . .
2. Mix lightly soup, water, celery, onion and stuffing (as prepared according to the box). Spoon into greased 10" pie plate. Place chicken on stuffing mixture.
3. Mix margarine, brown sugar and mustard. Spread over the chicken. (I usually make 1 and 1/2 of this to have more sauce)
4. Bake for 30 minutes or until chicken is done.
Serve and enjoy!!!
Sunday, August 3, 2008
Apricot Chicken
This recipe came from Jason's Grandma's kitchen. It is yuuuummy!
4-6 boneless chicken breasts
2 envelopes onion soup mix
*1 cup apricot or apricot/ pineapple jam
1 cup generic Italian salad dressing
* I have used blackberry jam before having had an extraordinary abundance of said jam that my husband's mom gave us. It turned out great also.
Mix ingredients together. Heat them for a couple minutes in the microwave. Pour over chicken breasts in 9x13 glass dish. Bake 1 hour in 350 degree oven. (for skinless 45 min.) Baste 2-3 times.
Serve with rice. Delish!
Saturday, August 2, 2008
Crunchy Quinoa Salad
Hey, high school friends (and anyone else that reads this blog)! I'm finally back home from vacation, so I'll start by posting one of my favorite recipes! I received this recipe from a work friend and it has become a staple for our family this spring and summer. I keep it in the fridge and it makes for a good lunch or a side dish for dinner. I am trying to add more diverse whole grains into our diets, and quinoa is a good one because it also has a significant amount of protein (which is great for my 2 year-old vegetarian). To read more about the healthy benefits of quinoa go here.
Ingredients
1 cup uncooked quinoa (yields 2 cups cooked)
1 Tbsp sunflower oil (I have replaced this with other oils... canola, olive)
1/4 cup apple cider vinegar
2 Tbsp soy sauce
1 cup shredded carrots
3/4 cup unsalted sunflower seeds
1 bunch scallions sliced (I usually leave this out if making just for my family)
1 cup raisins
Directions
Cook quinoa: First rinse the grains in a fine mesh strainer. Cook like rice on the stove top (1 part quinoa, 2 parts water), bringing water to a boil and then turning down to a simmer and covering. Should be cooked in approximately 15 minutes, but check. Or you can throw it all in a rice cooker, like I do!
Once quinoa is cooked you might want to let it cool a little. Mix all of the ingredients together and enjoy! (Sometimes the smell of the apple cider vinegar is a little over-powering, but oddly enough the taste has never been too strong for me... maybe it is my over-active olfactory system!)
Ingredients
1 cup uncooked quinoa (yields 2 cups cooked)
1 Tbsp sunflower oil (I have replaced this with other oils... canola, olive)
1/4 cup apple cider vinegar
2 Tbsp soy sauce
1 cup shredded carrots
3/4 cup unsalted sunflower seeds
1 bunch scallions sliced (I usually leave this out if making just for my family)
1 cup raisins
Directions
Cook quinoa: First rinse the grains in a fine mesh strainer. Cook like rice on the stove top (1 part quinoa, 2 parts water), bringing water to a boil and then turning down to a simmer and covering. Should be cooked in approximately 15 minutes, but check. Or you can throw it all in a rice cooker, like I do!
Once quinoa is cooked you might want to let it cool a little. Mix all of the ingredients together and enjoy! (Sometimes the smell of the apple cider vinegar is a little over-powering, but oddly enough the taste has never been too strong for me... maybe it is my over-active olfactory system!)
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