10/24/12

Curried Chicken and Brown Rice

Ingredients

  • 2.5 cups water
  • 1 (8 ounce) can stewed tomatoes
  • 1 cup  brown rice
  • 1/2 cup raisins
  • 1 tablespoon lemon juice
  • 3 teaspoons curry powder
  • 1 cube chicken bouillon
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 cloves garlic, minced
  • 1 bay leaf (optional)
  • 3/4 pound skinless, boneless chicken breast halves – cut into 1 inch pieces
  • 3 eggs
  • Green peppers

 

Directions:

  1. Cook chicken in a pan until no longer pink
  2. whip eggs in a bowl and then add to chicken
  3. cook brown rice with water
  4. once eggs and chicken are cooked, add the remaining ingedients.  Simmer for 15-20 minutes
  5. serve chicken mixture over rice
10/24/12

3 cheese chicken pasta bake

2 cups multi-grain pasta or gluten free pasta

9 oz. spinach

1 lb. chicken

1 tsp. basil

1 can (14.5 oz.) spaghetti sauce

1 can (14.5 oz) diced tomatoes, drained

2 oz. cream cheese

1 cup mozzarella Cheese

2 tbps grated parmesan Cheese

 

Preparation:

  1. Cook pasta as directions and add spinach for last minute
  2. cook chicken and basil in skillet until chicken cooked then add sauce and tomatoes.  Bring to boil and stir in cream cheese
  3. drain pasta mixture, stir in ck. Mixture and ½ cup mozz. Cheese.  Place in baking dish
  4. bake for 20 min. @ 375… sprinkle w/ remaining cheese
10/24/12

Chicken gravy and biscuits

Ingredients:

 

  • 1 lb Chicken
  • 1 large onion chopped
  • 2 stalks celery, chopped
  • 1 can condensed cream of chicken soup
  • 1 cup milk
  • 1 lb bag of frozen peas
  • gravy
  • Bisquick

 

Preparation:

 

Cook chicken in a skillet with onion and celery

Add soup and the milk to soup to the chicken mixture

Add gravy and peas

 

Use bisquick and follow the directions to make the biscuits.

10/24/12

Chicken and Wild Rice

Ingredients:

  • 1 cup wild rice
  • 1 tbs. salt
  • 4 cups water
  • 1 can cream of mushroom soup
  • 1 – 8 oz. container of sour cream
  • 1 – 4 oz. can of mushrooms (undrained)
  • ¼ cup sherry
  • 1.5 lbs. chicken
  • ½ cup parmesan cheese

 

Preparation:

  • Cook rice (w/ salt) with water for 30-40 minutes
  • Mix soup, sour cream, mushrooms, and sherry.  Pour half over the rice.
  • Arrange chicken over the rice and soup mixture.
  • Spoon remaining soup over the chicken
  • Bake at 375 for 30 minutes… at the end sprinkle cheese over dish.
10/22/12

Chicken Pot Pie

 

Ingredients:

  • 1 – 1lb bag of frozen veggies
  • 1 pound chicken, cooked and cut up
  • 1 can cream of chicken soup
  • 2 cups Bisquick
  • 1 cup milk
  • 2 eggs

 

Preparation:

  • Heat oven to 400 degrees.
  • Mix veggies, chicken, and soup in ungreased 9” pie pan
  • Stir in remaining ingredients with fort until blended and pour over chicken mixture
  • Bake 30 min. or until golden brown.

 

Variation: Instead of using bisquick mix, make 1/2 recipe of the corn bread.  Just remove the last three ingredients to make the bisquick mix and pour the corn bread batter over as you would the bisquick

10/22/12

Cheesy chicken and Rice

Ingredients:

  • 1 can (10 ¾ oz.) cream of chicken soup
  • 1 1/3 cup water
  • ¾ cup uncooked regular white rice
  • ½ tsp. onion powder
  • ¼ tsp. black pepper
  • 2 cups fresh/frozen vegetables
  • 4 skinless, boneless chicken breasts
  • ½ cup shredded cheddar cheese

 

Preparation:  Place everything but meat in a 11” x 8” baking dish.  Top with chicken. Bake at 350 for 50 minutes or until rice is tender.  Top with cheese

Variations:  Use Parmesan cheese and replace onion powder with 1 tsp. Italian seasons for Italian.  Or, replace onion powder with 1 tsp. chili powder and used Mexican blend cheese.

10/19/12

Potato and Spaghetti Squash Casserole

Ingredients:

  • 5 cups potatoes, diced
  • 6 cups spaghetti squash, baked
  • 1 large onion, chopped
  • 2 14.5 oz cans diced tomatoes
  • 1 cup salsa
  • 1 8 oz package cream cheese
  • ¾ cups parm. Cheese
  • 4 egg whites
  • 9 oz bag spinach
  • Parsley
  • Basil
  • Oregano
  • Rosemary
  • Garlic salt
  • Flax seed (optional)

 

Directions:

  1. Boil potatoes until tender and then drain water
  2. Add spinach, salsa, and diced tomatoes and wait until the spinach cooks down
  3. add onions, cream cheese, parm cheese, egg whites, squash, and spices/salt
  4. cook until bubbly and all the cheese is melted
10/19/12

Penne with butternut squash

Ingredients:

1 pound pasta

4 ounce bacon

1 TBSP garlic

1 cup onion

1/2 cup white whine

12 ounces butternut squash

1 cup vegetable broth

2 tsp thyme

broccoli and cauliflower

Directions:

Cook noodles to directions

Cook bacon to directions and then crumble

Combine all ingredients

10/19/12

Mock-Cheese Zucchini, Rice, and Lentil Casserole

 Ingredients

  • 1 cup rice
  • 1 cup lentil
  • 2 medium zucchini, sliced
  • 1 medium onion, diced
  • 1 jar spaghetti sauce
  • 1 cup nutritional yeast
  • ½ cup soy milk
  • Garlic salt
  • 2 vegetable bouillon cubes
  • 3.5 cups water

 

Combine all ingredients in 9×13 pan and bake covered w/ aluminium foil w/ holes poked in it at 350 for 2 hours.  Uncover for about the last 10 min of baking.