Broccoli-Quinoa Casserole

This recipe is from Eating Well Living Thin

One 10 oz can condensed Cream of Broccoli soup (or mushroom)

1/3 cup reduced fat mayonnaise (original called for 1 full cup. WOW.)

2 tablespoons milk

1 1/4 cups reduced fat shredded cheese (cheddar, colby-jack, etc)

1/2 teaspoon Splenda/sugar

1/4 teaspoon black pepper

Dash freshly grated nutmeg

2 cups cooked broccoli

1 1/2 cups  COOKED quinoa (see note)

Feshly grated Parmesan cheese

To cook quinoa:

3/4 cup quinoa

1 1/2 cups water

1/4 teaspoon salt

Rinse quinoa in a fine sieve until water runs clear.  In a small saucepan combine the quinoa & water. Bring to a boil over high heat.  Reduce heat to low and cover.  Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible.  Fluff with a fork & stir in 1/4 tsp salt.  If you add the salt before boiling the quinoa will not open up. 

Preheat oven to 350 degrees and coat a shallow (8×8 in or 5-6 cups) casserole dish – or individual ramekins – with vegetable cooking spray.

In a large bowl combine the soup, mayonnaise, milk, shredded cheese, Splenda, pepper, and nutmeg until well mixed. Stir in the quinoa and broccoli.  Spoon mixture into prepared casserole.  Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden.  Makes 8 generous 1/2-cup servings.

Per Serving: Calories 199,  Protein 10 g; Fat 9 g; NET Carbs 14 g; Fiber 2 g; Sugar 1 g; Sodium 297 mg

Baked Cheesy Chicken Penne

This recipe is from Real Mom Kitchen

·         6 tablespoons butter, plus more for baking dishes

·         kosher salt and black pepper

·         1 pound penne rigate

·         1 teaspoon olive oil

·         4 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally (I used perfect chicken)

·         1/2 cup plus 2 tablespoons flour

·         6 garlic cloves, finely minced

·         6 cups whole milk

·         10 ounces white or cremini mushrooms, trimmed and thinly sliced (I used 8 oz of button mushrooms)

·         1 cup sliced oil-packed sun-dried tomatoes, drained (I omitted these)

·         1 1/2 cups shredded provolone (6 ounces) (I used an italian blend that had provolone in it)

·         1 1/2 cup freshly grated Parmesan (about 6 ounces)

Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you’re going to freeze one, use a disposable foil pan.  In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.

While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.  While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes).  Use a little extra olive oil if needed.(Since I used left over chicken, I just cooked the mushrooms in the olive oil)

In a 5-quart Dutch oven or heavy pot , melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer.  Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. Take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.

Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes.  If freezing, place remaining parmesan cheese in a zip-top baggie.  If cooking, sprinkle on top.

Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Freezer instructions:

To freeze, prepare through step 4 and then let pasta cool.  Cover pan well with plastic wrap.  Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil.  Freeze for up to 3 months.  To bake, preheat oven to 400.  Remove foil and plastic from pan and set cheese baggie aside.  Place foil back on pan and bake for about 1 1/2 hours.  Remove foil, stir pasta, and top with cheese.  Return pan to oven and bake for an additional 15 minutes (I only did 10 minutes)  or until mixture is hot and bubbly throughout.

Meatballs Stroganoff

This recipe is from Menu Musings of a Modern American Mom.

Ingredients:

I'm giving you fair warning, this is NOT a 'measure everything out' recipe.  Instead, its one of those things you throw together after work on a busy day because it works and its delicious and your kids love it, and its super fast.

• Frozen Italian style meatballs (1/2 oz each) 
• generally, enough to cover the bottom of the pan.  Depends on who is home.
• Extra virgin olive oil 
• 1+ Tbsp - just enough to brown up the meatballs.  
• 2 cups beef broth 
• use more for more meatballs... just go with this recipe.  Don't over think it.
• Seasoning
• kosher salt and black pepper to taste
• dried herbs (probably at least 1 - 1 1/2 tsp each) - parsley, oregano, basil
• it will look like a lot of seasoning, but in the end, it will be great!
• 2/3 - 1 cup sour cream
• 1 cup heavy whipping cream (or cream cheese)
• Wide egg noodles
• enough for whoever is there.

Method:

Start off with your favorite brand of frozen Italian style meatballs.  Brown them in a little olive oil in a skillet (a black iron skillet if you have one).  This is where you get all the good flavors - from the fond (the brown bits that stick on the bottom) that gets stuck in the skillet.  [I don't think this would work as well in a non-stick skillet b/c it releases too much of that goodness.]

After they are browned up nicely, deglaze the pan with about 2 cups of beef broth.  Bring to a boil.  Season generously with salt and pepper, dried herbs (parsley, oregano, basil).  When it starts reducing, add about 2/3 cup sour cream and about a cup of heavy whipping cream.  These will make the sauce creamy and silky and also act as a thickener.  *If you don't have any heavy cream, you can use plain milk.... Add a heaping teaspoon of cornstarch to the cold milk to make a slurry, then add it.

Meanwhile, boil water in a separate pot and add the wide egg noodles.  Boil until they are still just a bit al dente, drain briefly and add to the simmering sauce.  They will finish cooking in the sauce and also soak up a lot of that goodness.

The result is a nice, creamy sauce - slightly tangy from the sour cream, a little herbaceous from the nice green herbs, a little beefy from the stock.  Yum! 

Chicken Hurry

2.5 pounds chicken, cut up
1/2 cup ketchup
1/4 cup water
1/4 cup packed brown sugar
1 envelope dry onion soup mix

Arrange chicken in a baking dish.  In a small bowl combine ketchup, water, sugar, & soup mix.  Mix together well.  Spoon over chicken.  Bake covered at 350 for 1 1/2 hours until very tender.  Uncover & continue baking 15 minutes.

(Okay, that name is deceptive.  Only the prep is fast).

Chicken Florentine

4 Tbsp butter
3 scallions, chopped
1 clove minced garlic
2 large chicken breasts, cute into pieces & salted & peppered
1 cup sliced mushrooms (or more)
1/2 cup chicken broth
1 cup sour cream
1 Tbsp flour
Parmesan cheese

Heat oven to 350.  In a large skillet saute scallions and garlic in 1 Tbsp until soft; remove & set aside.  Add 1 Tbsp butter & saute mushrooms just until tender.  Remove & set aside.  Add 2 Tbsp butter & brown chicken; remove & set aside.  Add chicken broth to pan and cook for about 2 minutes.  Mix flour thoroughly with sour cream; add sour cream to pan & mix.  Add scallions, garlic, mushrooms, and chicken and heat through. 

Pour into casserole dish & sprinkle with Parmesan cheese.  Bake for 20-30 minutes.  Serve over rice or pasta. 

Dill Chicken Stroganoff

4 chicken breasts, cubed
1/2 tsp dill
1 can cream of mushroom
1/2 cup butter
3 green onions, chopped
1 can cream of chicken

Saute onions and dill in butter.  Add chicken & cook through.  Add soups, simmer, & serve over pasta.

Hawiian Haystacks

Combine 1 can cream of chicken or cream of mushroom soup, 3/4 cup milk, & 1 cooked, diced chicken breast (I often used canned chicken).  Heat through.

Cook 1 cup of rice according to package directions.

Prepare remaining ingredients:

• sliced celery
• diced tomato
• pineapple tidbits
• shredded coconut
• chow mien noodles
• diced ham
• sliced green onion
• grated cheese
• sliced almonds

To serve, top top rice with cream soup mixture.  Allow each person to select their desired toppings.  

Kim's Navajo Tacos

1 to 1/2 c. flour
1 tsp baking powder
1 Tbsp sugar
1/2 tsp salt
1/2 c HOT tap water

Mix ingredients in mixer.  Start with 1 c. flour & gradually add until dough is not sticking to sides of bowl.  Divide dough into 4 pieces.  Stretch it like a scone, bigger than hand.  Cook in oil.  Top with heated chili, grated  cheese, lettuce, tomato, olives, sour cream, & salsa. 

Skillet Bow Tie Lasagna

So easy, so fast, so delicious. A great combination. And all in one pan to boot. Another recipe from Kara.

1/2 lb ground beef
1/2 lb pork sausage
1 onion, chopped
2 cloves garlic, minced
1 14oz can diced tomatoes
8oz can tomato sauce
1 1/2 c water
1 T dried parsley
1 tsp dried basil
1 tsp dried oregano
1 tsp salt
2 1/2 c dry bow tie pasta
3/4 c cottage cheese
1/4 c Parmesan cheese
1/2 c mozzarella cheese

Brown meat, onion, and garlic; drain. Add remaining ingredients except cheeses. Bring to a boil, then reduce heat. Cover and simmer for 20-25 minutes or until pasta is tender. Combine cottage cheese and Parmesan and drop by spoonfuls over tomato mixture. Cover and cook for 5 minutes. Sprinkle with mozzarella cheese and let cook for a couple of minutes until melted.

Parmesan Chicken

This recipe is from my amazing friend Jadi. We're having it again tonight. Easy and delicious. I love it.

2 c crushed Ritz crackers
3 T grated Parmesan cheese
2 tsp garlic salt
8 boneless, skinless chicken breasts
1 c plain yogurt or 1/2 c melted butter (we like the yogurt version)
1/4 c butter, melted

Combine cracker crumbs, Parmesan cheese, and garlic salt. Dip each piece of chicken in yogurt to coat and then in crumb mixture. Arrange in greased 9x13 baking dish. Drizzle with 1/4 c melted butter. Bake at 350 degrees for about 45 minutes. Top with sour cream chicken sauce if desired (we never have).

Sour Cream Chicken Sauce

2 (10 3/4-ounce) cans cream of chicken soup, undiluted
1 c sour cream

In a small saucepan heat soup and sour cream together over low heat, stirring frequently.

Chicken Cordon Bleu Bundles

12 Rhodes dinner rolls
1 c. lean cooked ham, cubed
1/2 tsp basil
pinch of marjoram
1 egg white, beaten
1 c. cooked chicken, cubed
1 c. Swiss cheese, grated
1/4 tsp oregano
pinch thyme
sesame seeds

Thaw rolls in refrigerator overnight or 4 hours at room temperature. Allow refrigerated rolls to warm to room temperature for 1 hour. In a bowl, mix chicken, cheese, ham, and seasonings. Flatten 2 dinner rolls together into about a 6 inch circle. Scoop about 1/2 cup of the filling into the center of each circle. Pull edges up and around filling and pinch together. Brush with egg white and sprinkle with sesame seeds. Place in a 9x13 inch pan coated with nonstick cooking spray. Cover with plastic wrap & let rise for about 15 minutes. Remove wrap and bake at 350 for about 30 minutes. I like to serve these with Alfredo sauce for dipping. I use the McCormick dry packets, because I keep them in my food storage.

Sometimes I mix about 1 cup of pizza sauce, 1 1/2 cups mozzarella, and other pizza toppings for the filling. Roll out and bake the same as the chicken. I skip the sesame seeds.

Chicken Puffs

1 (8 oz.) pkg. cream cheese
1/4 c. softened butter or margarine
1/2 tsp garlic salt
1/4 tsp pepper
2 chicken breast, cooked and diced or shredded
2 can refrigerator crescent rolls
1/2 stick melted margarine or butter
~2 cups bread crumbs
1 pt. sour cream
1 can cream of chicken soup
1 can mushrooms (optional)
1 can water chestnuts (optional)

Cream together cream cheese, 1/4 cup soft butter, mushrooms or water chestnuts, garlic salt & pepper. Add chicken to creamed mixture. Separate crescent rolls. Place a spoonful of chicken filling in the middle of each roll and roll crescents until all sides are sealed. Dip each "puff" into melted butter and then roll in cornflakes. Bake at 350 for 20-25 minutes until golden brown.

Mix cream of chicken soup and sour cream in saucepan and heat. Add milk to thin if desired. Serve over chicken puffs. Serves 6-8

Creamy Chicken with Pasta and Broccoli

My entire family loves this recipe. Nick often fixes it when I'm teaching and there are rarely leftovers (this makes a lot, so that should tell you how much they like it).

1 lb uncooked spaghetti
1 lb broccoli florets
1 T margarine
1 lb chicken breast cut into strips
1/2 c chopped onions
1 (10.75 oz) can cream of chicken soup
2/3 c milk
2/3 c water
1 (3oz) pkg cream cheese, cubed and softened
3/4 c grated Parmesan cheese

1. Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, and cook 4 minutes. Mix in teh broccoli florets. Continue cooking 4 to 6 minutes, until spaghetti is al dente. Drain, and transfer to a large bowl.

2. Melt the margarine in a skillet over medium heat, and cook the chicken and onion 5 minutes until chicken juices run clear and onions are tender.

3. In a bowl, whisk together the soup, milk, water, cream cheese, and Parmesan cheese until smooth. Stir into the skillet with the chicken and onion, and bring to a boil. Reduce heat to low, and simmer 5 minutes, or until slightly thickened. Toss in the bowl with the spaghetti and broccoli to serve.

Chicken Cordon Bleu Casserole

Layer as follows in an 8x8 dish:
2 c chicken, cooked and cubed
2 c swiss cheese, shredded
2 c ham, diced
Mixture of 1 can cream of chicken soup and 1 c sour cream
Top with crushed ritz crackers combined with 1-2 T melted butter

Bake at 375 for 20-30 minutes until bubbly. Serve hot over cooked rice. (This recipe freezes well).

Baked Ziti

1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 oz.) jars of spaghetti sauce
6 ounces of provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 Tbsp. grated Parmesan cheese

Directions:
1. Bring a large pot of boiling water to a boil. Add ziti pasta,and cook until al dente, about 8 minutes; drain.

2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.

3. Preheat the oven to 350 degrees. Butter a 9X13 inch baking dish (or two 8x8 dishes). Kerri's note: there is no way this will fit in my 9x13 pans. I can do a 9x13 plus an 8x8. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 of the sauce mixture, 4 oz mozzarella, remaining ziti, remaining sauce. Top with 2 oz mozzarella and grated Parmesan cheese.

4. Bake for 30 minutes in the preheated oven, or until cheeses are melted. Serves 8 or more (this recipe freezes well. I cook the pasta ½ of the recommended time if freezing).

Mini-pizzas

Let Rhodes rolls rise; flatten with your hand & top with spaghetti sauce & your choice of toppings. Bake at 350 approx. 15 minutes.

Cafe Rio Pork Salad

Sweet Pork
6 to 6 1/2 pounds pork shoulder butt roast
1 lb. carrots, peeled and cut in large chunks
Water

Place pork in crock pot with carrots and 1 inch water. Cover. Cook for 8-10 hours on low. Remove bones and fat and shred pork in crock pot and mix thoroughly with sauce. Cook on low for 2 more hours.

Sauce:(Remove the carrots from the crock pot and dump out remaining water.)
1 lb. cooked carrots from the pork roast
15 1/2 oz. jar of La Victoria medium salsa
3 cups unpacked brown sugar
3 cups Dr. Pepper or Mtn. Dew

Blend above ingredients in food processor or blender until smooth.

(This won't all fit in my blender so I blend everything except for the Dr. Pepper. Then I pour the mixture and Dr. Pepper into the crock pot and stir it all together.) This recipe makes enough to fill 3 quart size freezer bags. I use some & freeze some for later.

Cafe Rio Salad Dressing
1 1/3 cups sour cream
3/4 cups mayonnaise
1 bunch of cilantro
1/2-1 pkg. dry ranch dressing mix (My husband likes it better with a 1/2 pkg)
1 tomatillo
2 cloves of garlic
juice of one lime
1/2 to 1 whole jalapeno pepper (Start out with less then add more to taste, some peppers seem to be hotter then others, adding the seeds will also make it hotter. If it is too hot then all you will taste is the jalapeno!)

Mix all ingredients together in a blender. It makes a lot.

Cilantro-Lime Rice
3 cups cooked rice
1 tsp. lime zest, minced (from one small lime)
1-2 Tbsp. fresh lime juice
2-3 Tbsp. finely minced cilantro

Toss lime zest, lime juice, and cilantro with the cooked rice. Serve warm or cold.

To make the salad layer the following:
A tortilla with melted cheese on it
black beans
rice
romaine lettuce
pork
dressing
chopped up avocado
tortilla strips (Fresh Gourmet makes them as a salad topping. I usually find them in the produce section at the grocery store here)

Enchiladas Suisas

2 T butter
2/3 c chopped onion
2 T flour
1 1/2 c chicken broth
1 c chopped green chile peppers
1 clove garlic, minced
3/4 tsp salt1 dash ground cumin
12 flour tortillas
1 c shredded Monterey Jack Cheese
1 c shredded Cheddar cheese2 c cooked,
shredded chicken breast meat
1 c heavy cheam (I use regular milk)
1/4 c chopped green onion

1. Prepare salsa verde. Melt butter in saucepan over medium heat. Saute the onion until soft. Stir in the flour. Add the broth, then add the chiles, garlic, salt, and cumin. Simmer about 15 minutes to blend flavors, then set aside. Preheat over to 350 degrees F.

2. Combine cheeses and keep 1/2 c aside for topping. Dip each tortilla in salsa verde (both sides). Place 2 heaping tablespoons of chicken and about 2 tablespoons cheese down the center of each; roll and place seam side down in a shallow dish.

3. After all the rolled tortillas are in the dish, spoon additional salsa verde over them and then cover evenly with cream/milk. Sprinkle with remaining 1/2 c cheese mixture and green onions.

4. Bake uncovered in preheated oven for 20 minutes. Serve immediately.

Variation: Last time I made these I didn't have green chiles, so I left them out and added 2 oz of cream cheese to the sauce. I also combined the chicken, cheese, and about half of the sauce and didn't bother to dip the tortillas. I poured the remaining sauce and milk over the tortillas before topping with cheese and onions. They still turned out perfectly moist and delicious.

Penne a la Betesy

1 lb extra large shrimp
3/4 lb penne pasta
butter
olive oil
1 small onion
2 cloves garlic
1/2 c white whine (or chicken broth)
8 oz tomato sauce1 c heavy cream (or evaporated milk)
fresh parsley
fresh basil
salt and paper

Cook the penne pasta until tender-firm, also known as al dente.Peel, devein, and rinse (under cool water) shrimp. Heat 1 T butter and oil in a skillet. Add the shrimp and cook for a couple of minutes until just opaque. Do not overcook. Remove shrimp to a plate and let cool for a few minutes. Finely dice one small onion. Mince two cloves of garlic.In a large skillet heat 2 T butter and 2 T oil. Add the garlic and onion and saute, stirring occasionally. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite-sized pieces and set aside. (I added the shrimp whole. Why cut up good shrimp?) After the garlic and onions have cooked a bit add your white wine. Let the white evaporate for a few minutes, stirring occasionally.Next add tomato sauce. Stir well until combined. Add heavy cream. (I added 2 Tbst flour to the evaporated milke I used, to make the sauce a little thicker). Continue stirring. Turn heat down and simmer while you chop herbs. Add 1 T each parsley and basil.Add chopped shrimp and herbs to sauce. Stir. Add salt and pepper to taste. Finally, combine sauce with pasta and ENJOY!

Harley's Chicken Stroganoff

Ingredients:
4 bacon strips, diced (I used the already cooked picnic bacon found in the condiment isle)
1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
1 medium onion, chopped
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1-1/2 cups chicken broth
2 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon paprika
Pepper to taste
2 tablespoons all-purpose flour
1 cup (8 ounces) sour cream
Hot cooked noodles
Additional paprika, optional

Directions:
In a skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings; set bacon aside. (I melted a bit of butter in the pan since there were no drippings from the bacon) In the drippings, cook the chicken, onion and mushrooms until the chicken is no longer pink. Add the broth, garlic, salt, paprika, pepper and bacon. Cover and simmer for 10 minutes. Combine flour and sour cream until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over noodles. Sprinkle with paprika if desired. Yield: 4 – 6 servings.