Beth님의 프로필Family Recipes & Tips블로그리스트방명록기타  |  도구 도움말 |
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12월 11일 Chicken QuesadillasOne of Melinda's favorite meals. Of course it has chicken in it!
Chicken Quesadillas Serves 6
2 1/2 cups cooked chicken -- shredded 2/3 cup salsa 1/3 cup sliced green onions 1 teaspoon ground cumin -- or less 1/2 teaspoon salt 6 8-inch flour tortilla 1/4 cup butter or margarine -- melted 2 cups Monterey jack cheese -- shredded sour cream -- as desired guacamole -- as desired In a skillet, combine the first 6 ingredients. Cook, uncovered, over medium heat for 10 minutes or until heated through, stirring occasionally. Brush one side of tortillas with butter. Spoon 1/3 cup chicken mixture over half of unbuttered side of each tortilla. Sprinkle with 1/3 cup cheese; fold plain side of tortilla. Sprinkle with 1/3 cup cheese; fold plain side of tortilla over cheese. Place on a lightly greased baking Bake at 475 degrees for 10 minutes, or until crisp and golden brown. Cut into wedges; serve with sour cream and guacamole. 11월 20일 Apple ChickenThis is taken from Leanne Ely's book Saving Dinner. My family has liked every single meal I've made from this book. I highly recommend this for your family. The only change I've made to this recipe is that I do not usually use the white wine. I use an equal amount of chicken broth in substitution for that liquid. Apple Chicken Recipe By: Leanne Ely Serves Size 6 1 1/4 teaspoons vegetable oil 6 boneless, skinless chicken breast halves, cut into 1/2" cubes 4 Granny Smith apple, cored and sliced 3/4 cup dry white wine 3/4 cup chicken broth 1/3 cup brown sugar 1/4 cup cider vinegar 3 tablespoons cornstarch 2 tablespoons Worcestershire sauce 1/2 teaspoon salt 1 teaspoon black pepper Heat oil in a large non-stick skillet. Add chicken and brown on all sides. Add apple slices, saute 3 minutes, stirring occasionally. Add 1/2 the wine and chicken broth, reduce heat, cover and simmer 10 minutes. Mix remaining wine and broth together with remaining ingredients; add to skillet. Cook over medium heat, stirring constantly until sauce thickens. Serving Ideas : Serve with baked potatoes; baked butternut squash and steamed broccoli 10월 27일 Chicken PatrickI have been a member of a recipe email group for several years. The contributions the members make are usually quite good. The following is one of those contributions. I have no idea why the recipe is called Chicken Patrick, but it is. This is good comfort food.
Chicken Patrick
Serves: 6
3 pounds chicken breasts, no skin, no bone, 1 can cream of chicken soup
1 cup sour cream 1/2 cup chicken broth 1/4 cup margarine 1 sleeve Ritz crackers, crushed Cook chicken in boiling water until done (about 20 minutes). Cool. cut into bite size pieces. Preheat oven to 350 degrees F. Grease a 9x13" baking dish. Mix together soup, sour cream, and broth. Put chicken in a layer in baking dish. Pour mixture over chicken evenly. Crush crackers into coarse crumbs. Sprinkle crumbs in a layer over sour cream mixture. Drizzle melted margarine evenly over crumbs. Bake for 45 minutes. Serve hot over egg noodles with a green vegetable or salad.
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"Friendly Freezer" I have changed this around a little. Instead of layering the chicken and then the sauce mixture, I mix it all up. It really doesn't change the taste or texture at all. And this way I can put half of it in a freezer bag, the other half in a smaller, 2-qt sized pan. It freezes nicely. For smaller amounts, you could even freeze portions sized for small individual casserole dishes to make one at a time. One note on freezing, however. I do not add the crackers to the mixture before freezing. I'll mix up the batch of crackers/melted butter and freeze that separately and attach it to the container I have frozen the chicken mixture in. For smaller dishes, you'll want to decrease the cooking time, depending on the size of the dish. You'll know when it is done when the mixture is bubbling. This is also good served over cooked rice. 10월 11일 Chicken ChunksI have found that it makes life a little easier for us at this busiest time of year, if I have some easy to bake healthy "snacks" on hand. This is one recipe that my kids will eat as a snack after school and I know that if they don't get time for dinner, at least they've had something healthy. This is more of a technique than a recipe, although I got the idea to use the ranch dressing from reading a recipe. I buy boneless, skinless chicken breasts on sale, usually getting 5-6 packages of 5-6 chicken breasts each package. One breast cut up is enough to serve 2 people. Here is how I put this together:
I take about 2 cups of cornflakes and run them through my food processor until they are finely chopped crumbs. Place the crumbs into a shallow dish or pie plate, season with salt and pepper as desired (I suppose you could season with whatever seasoning sounds good to you). In a bowl, pour a good glob of ranch dressing (around here the only ranch dressing to use is Hidden Valley Ranch, but that is just our preference). I cut up as many chicken breasts as I want to have on hand. I cut them into approx 2-3" square chunks, but I always end up with odd shapes. It doesn't really matter how big you make them, you could make them into strips if you want to. Place the chicken pieces into the ranch dressing and stir to coat each piece. Line cookie sheets with foil and have them on hand. Now begins the assembly, and it can get quite messy. Take a piece of chicken out of the dressing, and coat it with the cornflake crumb. Place on the foil lined cookie sheet and repeat until all the chicken is coated. Place the pieces on the cookie sheet so that they are not touching. This is important because the next step is to "flash freeze" the chicken pieces, uncooked. Place the sheets in the freezer for a few hours or overnight (you could cover with plastic wrap if desired). Once the individual pieces are frozen completely, you can place them all in a zipper-topped freezer bag that is labeled with the following cooking directions:
Preheat oven to 450 degrees. Line large baking sheet with foil; spray with non-stick cooking spray.
Arrange chicken pieces on the prepared baking sheet; bake 20-25 minutes, until cooked through and juices run clear when pierced with a fork. 9월 29일 Crock Chicken and Autumn VegetablesAs of next week, we get to eat real food. We have been on the Optifast diet since June and have reached a point in our weight loss where we can add food. I think this is what we need to continue. I'm posting this yummy recipe, having changed it to make it lower cal-lower carb. I've been showing my recipes to our registered dietician and she approves of these changes. I'm not a fan of turnips, but they do taste yummy in this recipe.
Crock Chicken and Autumn Vegetables
Original recipe by: Leanne Ely in Saving Dinner
Serves 6 1 tablespoon olive oil
6 skinless chicken thighs (or any chicken pieces as long as it is skinless) salt & pepper, to taste 2 onions, chopped 2 turnips, cut in 1/2" slices 2 carrots, cut in 1/2" slices 1 teaspoon tarragon 1 can reduced sodium chicken broth 2 tablespoons butter spread (that does not contain trans fat--read the label) 2 tablespoons flour 1 cup evaporated skim milk In a large skillet, heat oil over medium high heat. Cook chicken until browned, about 3 minutes. Remove from skillet; salt and pepper to your taste.
Reduce the heat and add the onion to the skillet and cook for two minutes. Add remaining vegetables and tarragon, tossing well to mix, but don't cook. Place vegetables in the crockpot, then layer chicken on top. Pour in the chicken broth.
Cook on low for 5-6 hours. When chicken is cooked, remove chicken and veggies; keep warm.
In a saucepan, melt butter spread over low heat. Add flour and whisk together till well blended (no lumps!). Cook for a minute but don't brown. Add cooking liquid and bring to a boil to simmer for a minute. Add evaporated skim milk and bring up to a low simmer and cook until thickened, about 5 minutes. To serve, pour the sauce over the vegetables and chicken.
Note: This is good served straight out of the slow cooker, without the sauce. I'm planning on not making the sauce to cut even more calories.
Serve with a green veggie for added nutrition. 9월 11일 Chicken SquaresAnother favorite from my own childhood that has become a favorite of my own children. My oldest daughter would request this, along with homemade mac & cheese for her birthday dinner every year. It is definitely NOT a low fat-low calorie dish, but it is delicious. My mother first found this recipe in a Pillsbury Cook-Off Recipe book from the 1960's. Savory Crescent Chicken Squares 3 ounces cream cheese, softened When all my children are home, I double this recipe. My second daughter doesn't like the crescent dough crust, so I spoon out a little of the filling and put it in an individual baking dish and bake it for her. There is more than enough filling to spare for this.
I've experimented and found a way to prepare this to have in the freezer. Simply prepare the recipe as directed, only bake the squares for about 10-15 minutes, just until set but not brown. Cool the squares and flash freeze them on a piece of foil or waxed paper lined cookie sheet. Once each square is individually frozen, package them in freezer bags. You can then take out as many as you want to bake (1 or many!), place them in a preheated 350 degree oven and bake for another 15 minutes or until browned. You can cook them from the frozen state. |
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