Dinner in a Pot: Kale & Tortellini Soup

In a large sauce pan add:

2 C Chicken Broth
1/2 C Cooked, Cubed Chicken
1/2 C Cubed Ham
1 1/2 C Uncooked Cheese Tortellini
Garlic to taste (1-3 cloves)
Thyme to taste (1/2 t)
Celery Salt to taste (1/2 t)

Place on stove and cook until it begins to boil, turn down to a simmer and add:

4 oz Cream Cheese

Cook until the tortellini is soft then add:

1/2 C Milk
1/2 C Chopped Spinach
1 C Pieces of Kale

Cook until the Kale is bright green and the Spinach is wilted.

Serve with fresh croutons!

Cranberry-BBQ Chicken

I've seen many versions of this, but here is my own take on the Cranberry-BBQ Chicken:

3 Large Skinless/Boneless Chicken Breasts

1 Can (14 oz) Whole-berry Cranberry Sauce

1/2 C BBQ Sauce of your choice

1/3 C Dried or 1/2 C Fresh Diced Onions

1 t Diced Garlic

1/4 t Five Spice (an Asian spice that is found in most grocery stores in the spice aisle)

1/4 t Dried Basil Flakes

1/8 t Red Pepper Powder

Salt and Black Pepper to taste

In a medium bowl mix all the ingredients except chicken breasts.

Put frozen chicken and sauce mixture in a crockpot. Cook: 4-5 hours on high or 6-8 hours on low.

After the chicken has begun to thaw/cook, pull it out and slice each breast into 4-5 pieces. Return to crockpot for remaining time.

Serve with baked potato or shred the chicken and serve over a bun.

This recipe can be prepared in advance and then frozen: mix sauce as directed, put chicken breasts in freezer bags, pour sauce over the chicken, freeze. The night before you plan to cook it, take a bag from the freezer and thaw it out in the refrigerator. Cook as directed (times can be lowered an hour with thawed chicken).

Mushroom-Marsala Skillet Chicken

This recipe comes from Good Housekeeping Fast Weeknight Favorites

• 4 medium skinless boneless chicken breast halves (1 1/4 lbs)
• 1/2 t salt
• 1/8 t ground black pepper
• 1 T olive oil
• 10 oz sliced mushrooms
• 1 large shallot, finely chopped
• 1/2 C reduced-sodium chicken broth
• 1/2 C Marsala wine
• 2 T chopped fresh parsley

1. Cut chicken into pieces (approximately 2 inches). Sprinkle with 1/4 t salt and pepper.
2. In nonstick skillet, heat oil over medium heat until hot. Add chicken breasts and cook, turning once, until browned on both sides and chicken loses its pink color throughout (6-7 minutes). Transfer to platter; cover loosely with foil to keep warm.
3. To same skillet, add mushrooms, shallot, and remaining 1/4 t salt. Cook, stirring frequently, until mushrooms are browned, 3 minutes. Add broth, wine, and any juices from platter; cook, stirring occasionally, until sauce is reduced by half* (about 4 minutes). Stir in parsley. To serve, spoon sauce over chicken. *if you want it thicker, you can add some corn starch mixed with water.

Serve with garlic mashed potatoes or over pasta or with rice.

220 calories

36g protein

4g carbs

5g fat

82mg cholesterol

470mg sodium

**if you have concerns about the cooking wine, just know that there is less alcohol in it than in vanilla (just sayin').

Lemon Chicken Pasta and Peas

I know! PEAS! The truth is I like peas as long as they are still crisp and not mushy. I like peas as an ingredient but not as a side dish. I found this recipe in a recipe book I picked up (total impulse buy) at Sam's Club. It is the Good Housekeeping Fast Weeknight Favorites. So far I've been very pleased with the food and the "fast" aspect. Slow food is great but when I'm cooking for 1 and 1/4 (yes, Eden only counts for 1/4 of a normal eater) the payoff of slow, deliberate cooking just isn't there for me. Quick, easy, balanced meals are the way to go and this book seems to fit the bill for me right now.

Total Time: 30 minutes
Makes: 4 servings

• 8 oz pasta (they suggest extra-wide egg noodles - I used chinese noodles because that is what I had)
• 4 oz stringless sugar snap peas
• 1 C shredded carrots
• 1 C frozen peas
• 1 C chicken broth
• 1/2 C heavy or whipping cream (or in my case I have to use Soy Milk because of E's lactose issues)
• 1 t freshly grated lemon peel (I think it could have used more)
• 1/2 t coarsely ground black pepper
• 1/2 t salt
• 2 C skinless chicken meat–cubed

1. In large sauce pot, cook noodles as label directs. Add snap peas to pot 1 minute before noodles are done.
2. Place carrots and frozen peas in colander. Drain noodles and snap peas over carrots and peas.
3. While noodle mixture drains, in same sauce pot, heat broth, cream, lemon peel, pepper, and salt to b oiling over high heat. 
4. Add chicken and noodle mixture to sauce; heat through, stirring constantly.

Each serving: about 510 calories, 33 g protein, 52 g carbohydrate, 20 g total fat (9 g saturated), 158 mg cholesterol, 750 mg sodium.

Orange Chicken

Sauce:
In a medium bowl combine the following ingredients.

• 1/2 cups water
• 1 cup orange juice
• 2 tablespoons orange juice concentrate
• 1/4 cup lemon juice
• 1/4 cup white vinegar
• 2 1/2 tablespoons soy sauce
• 1/2 cup packed brown sugar
• 1/2 teaspoon minced fresh ginger root (or 1/8 teaspoon of powdered)
• 1 teaspoon minced garlic

Place 1/3 of mixture into a Ziplock and add:

• 3 boneless, skinless chicken breasts, cut into 1/2 inch pieces

Place the chicken into the fridge and marinade for 3 or more hours. Place the remaining liquid in a container and refrigerate.

45 minutes prior to dinner, remove the chicken and drain it. Add the following ingredients into a clean Ziplock:

• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon red pepper flakes

Add the chicken pieces and seal the bag, then shake to coat the chicken.

• Heat a skillet with:
• 3 tablespoons olive oil
• 2-3 drops sesame seed oil

When sizzling, add the chicken and brown.
Add:

• 1/2 -  1 cup julienne carrots 

In a medium sauce pan, heat the remaining orange mixture plus:

• 3 tablespoons cornstarch
• 2 tablespoons water

When thickened, add:

• one small can of mandarin oranges (with the juice)

Pour over the chicken and carrots just prior to serving. Serve over rice.

Chicken Kurma with Raisins

This is so good and really pretty easy and quick. Try it this weekend, you'll be glad that you did!

Ingredients:

• 1/4 C chicken broth
• 1/3 C half and half (or 2% milk if you don't want it so rich)
  
• 1/2 C coconut milk
• 1 1/2 T curry powder
• 1/2 C cold butter, cut into pieces
• 2 boneless, skinless chicken breasts (thawed)
  
• 2 tablespoons Garam Masala*
• 1/2 C raisins
  
• salt and pepper to taste

Instructions:

1. In a medium sauce pan add chicken broth, half/half, and coconut milk. Bring to a simmer (steaming).
2. Add curry powder and stir until smooth.
3. Bring to a light boil, reduce heat to medium and cook (while stirring frequently) for approximately 15 minutes (liquid will reduce and thicken).
4. Turn heat down to low and add cold butter (cut into small pieces). Stir and incorporate butter. Do not allow the liquid to boil or the butter will separate.
5. Season with salt and pepper and set aside, keeping warm.
6. Shake the Garam Masala onto the thawed chicken breasts and then grill or sear as desired.
7. Cut cooled chicken into bite-sized pieces.
8. Add the chicken and raisins to the Kurma sauce.

Serve over rice. For added color and flavor,  put some frozen peas into the cooked rice just before serving.

*Garam Masala is a combination of spices. You should be able to find it at your local grocery store by the other blended spices. Or, you can make your own blend, a recipe can be found here.

Another Tikka Masala Recipe - so good!

Thanks to Layne for this fabulous recipe!

Chicken Paprika

5-6 chicken breasts
3 T butter
1/2 C onion (sliced or chopped)
1 1/2 t salt
black pepper
Paprika
2 bay leaves
1 C sour cream

1. Saute onion slices in butter on medium heat.
   
2. Add chicken breasts; brown on each side.
3. Sprinkle salt, pepper and paprika on top of chicken.
4. Lower heat, add 1/2 C water and bay leaves.
5. Place lid on pan and simmer for 45 minutes.
6. Remove lid; add sour cream; cook sauce down to thicken (approximately 15 minutes).

Serve with mashed potatoes, rice, or pasta.

Food Friday: Cilantro-Lime Chicken with Avocado Salsa

Ingredients:

2 T minced cilantro (fresh is best)

2 1/2 T lime juice

1 1/2 T olive oil

4 skinless, boneless chicken breast halves

1/4 t salt

1 C chopped tomato

2 T chopped onion

2 t lime juice (more)

1/4 t salt (more)

1/8 t ground black pepper

1 avocado, peeled and finely chopped

Directions:

1. Combine cilantro, 2 1/2 T lime juice and olive oil in a gallon sized Ziploc and knead to mix the ingredients together.
2. Add the chicken breast and let marinade for about 5 minutes.
3. Remove the chicken from the marinade and then discard the marinade.
4. Sprinkle the chicken with 1/4 t salt.
5. Cook the chicken (on your grill or in a pan or in the oven - however you like it best).
6. Prepare the salsa by combining tomato, onion, 2 t lime juice, 1/4 t salt, and black pepper in a medium bowl.
7. Add the avocado and stir gently.
8. Serve the salsa over the chicken and with rice as a side.

Food Friday: Greek Chicken with Capers and Feta

Got some capers lying around? Try this recipe!
Tired of the same old food? Try this recipe!
Don't want to heat up the house with your oven? Try this recipe!

Have I convinced you?

here we go then...

Ingredients:

• 4 skinless, boneless chicken breast halves
• 2 T flour
• 1 t dried oregano
• 1 T olive oil
• 1 C thinly sliced onion
• 3 garlic cloves, minced (or 2 t of the bottled kind - you know I love that stuff!)
• 1 1/2 C chicken broth (use fat free to make this a low fat recipe)
• 1/3 C golden raisins
• 2 T lemon juice
• 2 T capers (because they were just sitting around anyway)
• 1/4 C crumbled feta cheese
• 4 thin lemon slices

Directions:

1. Flatten each chicken breast so it is about 1/4 inch thick.
2. Combine flour and oregano in a gallon-sized Ziploc bag and mix.
3. Place the chicken breast in the bag and make sure each one is well-coated (do it one at a time).
4. Heat oil in a large skillet (medium-high heat).
5. Add chicken and cook 5 minutes on each side; remove from pan.
6. Add onion and garlic to the pan and saute 2 minutes.
7. Stir in broth, raisins, and lemon juice; cook 3 minutes.
8. Add the chicken back in and simmer for 10 minutes or until chicken is cooked through.
9. Remove chicken from the pan but keep it warm.
10. Add capers and feta cheese to the pan, stir with a whisk (plastic coated so you don't scratch your pan) until you have a creamy sauce.
11. Top each chicken breast with a generous amount of sauce and 1 lemon slice.
    

Food Friday - Sauteed Apple-Onion Chicken

It is still too hot to turn on the oven, turn on the stove instead. (And if you have one of those outdoor grills with a burner, use that and keep the heat outside!)

Ingredients:

• 2 T flour
• 1/4 t salt
• 1/4 t black pepper
• 4 skinless, boneless chicken breast halves
• 2 t olive oil
• 3 C sliced onion (not chopped, you want long slices of onion)
• 2 1/2 C peeled and sliced apples (Granny Smith work well)
• 1 t Rosemary (dried)
• 1 C Apple Cider

Directions

1. Place flour, salt, and pepper in a gallon Ziploc and shake (after you've closed it of course!).
2. Add chicken, seal, shake until it is coated.
3. heat 1 t oil in a large nonstick skillet (medium heat).
4. Add chicken and saute until browned on each side.
5. Remove the chicken from the pan and keep it warm.
6. Heat another t of oil in the skillet.
7. Add onion and saute 5 minutes.
8. Add apple and rosemary and saute another 5 minutes.
9. Add the chicken back in and then put the cider in and bring to a boil.
10. Cover, reduce heat, and simmer 10 minutes or until the chicken is done.
    

Food Friday: Grilled Asian Chicken and Pineapple

Don't heat up your house tonight! Cook out on the grill instead.

Ingredients:

• 3 T honey
• 3 T soy sauce
• 3 T pineapple juice
• 2 t fresh lime juice (lemon juice can be substituted)
• 2 t peeled and grated fresh ginger
• 2 t vegetable oil
  
• 1 1/2 t curry powder
• 1/4 t salt
• 3 minced garlic cloves (or 2 t of the bottled kind)
• 1 lb skinned, boneless chicken breast (cubed)
• 1 C red bell pepper (cut into chunks about 1 inch squared)
• 1 1/2 C fresh pineapple (canned can be substituted) cut into cubes
• 4 C cooked rice

Directions:

1. Heat up your grill.
2. In a large Ziploc, combine the honey, soy sauce, juices, ginger, oil, curry, salt, and garlic.
3. Knead to mix the ingredients well.
4. Add chicken and bell pepper pieces.
5. Knead bag again to make sure the chicken and bell pepper are well coated (don't forget to seal your bag!).
6. Thread the chicken, bell pepper, and pineapple pieces alternately onto skewers (bamboo or metal will work fine).
7. Discard the marinade.
8. Place the skewers on the grill rack and cook 10 minutes (or until chicken is done). Turn occasionally.
9. Serve with hot rice.
   

Food Friday - Wrapped Garlic Chicken

Today is the last day of YW Camp - yippee!

In honor of the camping tradition, here is a recipe you can use next time you go camping:

4 Boneless, skinless chicken breast halves
4 large sheets aluminum foil
1/2 t salt
1 C sliced mushrooms
1 can Cream of Roasted Garlic Condensed Soup
4 sprigs of fresh rosemary

• Place 1 chicken breast in center of each sheet of foil.
  
• Lightly season with salt.
• Top each breast with equal portions of mushrooms, soup, and rosemary.
• Fold foil in half over chicken; seal all edges with double fold seals.
• Bake at 425 for 20 minutes (or until chicken is no longer pink in the center)
  

Although this recipe is for a conventional oven, It would work great on a grill or in a dutch oven or even right in the fire pit (think tin foil dinner!).

Food Friday - Skillet Chicken with Garlic and Sun-Dried Tomatoes

4 boneless, skinless chicken breast halves
1 1/2 C thinly sliced onions
1/2 C finely chopped sun-dried tomatoes*
1 C Cream of Roasted Garlic Condensed Soup
1 C chicken broth
1/2 t salt
1/4 t pepper

• In large skillet sprayed with cooking spray, cook chicken until brown on both sides.
• Arrange onions and tomatoes over chicken.
• In small bowl, combine soup, chicken broth, salt, and pepper; mix well.
• Pour mixture over chicken.
• Cover and simmer 20 to 25 minutes or until chicken is no longer pink in center.

Calories: 230 (if you use fat free chicken broth) per serving.

Food Friday - Chicken with Red Pepper Sauce

2 slices of bacon
4 skinned, boneless chicken breast halves
1/4 t salt
1/4 t black pepper
1/2 C chopped red onion
1/2 t ground coriander
3 garlic cloves, minced
1 C Salsa
1 Red Pepper, chopped
Fresh Cilantro, chopped

• Cook bacon in a large nonstick skillet over medium-high heat until crisp.
• Remove bacon from skillet; crumble and set aside.
• Sprinkle chicken with salt and black pepper.
• Add chicken to bacon drippings; saute 2 minutes on each side.
• Remove chicken from pan.
• Add onion, coriander, and garlic to pan; saute 3 minutes.
• Stir in salsa and bell pepper.
• Return chicken to the pan.
• Cover and cook over medium heat 12 minutes or until chicken is done.
• Sprinkle with crumbled bacon; garnish with cilantro.

Calories: approximately 190.

Food Friday - Chicken Tikka Masala

I LOVE Indian food and especially chicken Tikka Masala. I'll be honest, I haven't tried this recipe yet (I don't have a grill) so if you try it, let me know how it goes for you. Phil found this on allrecipes.com.

Prep Time: 30 Minutes + 60 Minutes in fridge to marinate chicken
Cook Time: 50 Minutes
Ready In: 2 Hours 20 Minutes
Yields: 4 servings

INGREDIENTS:
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers

1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro

DIRECTIONS:
1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Nutrition facts (per serving):
Protein 24.6g. Carbohydrates 14.3g. Cals from Protein 23%. Cals from Fat 62%. Sodium 4553mg. Calories (kcal) 14.3. Total Fat 28.9g. Fiber 2.3g. Cals from Carbohydrates 13%. Cholesterol 143mg.

Food Friday - Chicken and Dumpling Soup

This is EASY

2 Chicken Breasts (cooked and cubed)
2 C Chicken Broth (you can either use the broth from cooking the breasts or canned broth)
1 can Cream of Chicken Soup
1 C Carrots (diced)
1/2 C Frozen Corn
1/2 C Celery (diced)
1 C Potato (diced)
1/4 C Yellow Onion (minced)
1 Bay Leaf
1 t Dried Basil
1 t Garlic (minced)
1/4 t Celery Seed
Pepper and Salt to taste

In a large soup pan add broth and all vegetables. Cook until vegetables are the desired level of softness. Add cream of chicken soup and stir well. Add cooked chicken and herbs. Bring to boil.
About fifteen minutes prior to serving drop in dumplings. Cover and allow to steam (your soup should be simmering/low boiling) for ten minutes to fully cook the dumplings.

Dumpling Recipe
In a small bowl mix:
1 1/2 C Flour
1 T Baking Powder
1/2 t Salt
2 T Butter
3/4 C Milk

Don't over-mix. Drop by teaspoon fulls into the steaming soup and cook for ten minutes.

Food Friday - Food Tip

If you are like me, you love those flash-frozen chicken tenders and breasts. They are just so convenient. Apparently, they are so popular that the supply-demand has determined they should cost more than fresh chicken tenders and breasts.

I want convenience and good prices!

What is a frugal-yet-lazy girl to do?

Well, last Saturday I found a good deal on some fresh chicken tenders (a HUGEGIGANTIC package) so I bought them. I didn't want to store them in freezer bags because they would all just glob together and defeat the purpose of buying nice-sized tenders.

Then I had a brilliant (at least I hoped it was brilliant) idea. I put a piece of wax paper down on a cookie sheet. Then I arranged the tenders (not touching) on the paper. Next, I put another piece of wax paper on top of the chicken. Then I put the cookie sheet (actually I ended up with two) in the freezer. I have a deep freeze so there was plenty of room, but you could do it on a small sheet for your regular freezer.

I left them in over night.

They froze.

Individually.

Without globbing.

I took them out and tore off the wax paper and put the "flash frozen" tenders in freezer bags where they will remain as individual entities waiting for that future day when I will take one or two out and make dinner.

It was brilliant after all! Yippee!

Food Friday - Chicken Enchiladas

These are "ummy, ummy" according to Eden.

1 Large Chicken Breast - boiled and shredded
1 Can Cream of Chicken Soup
1/2 C Sour Cream
3/4 C Shredded Mozzarella Cheese
Cumin to taste (probably about 1/2 t)
Either
Red Pepper Flakes to taste (probably about 1/4 t)
OR
1 Small Can of Green Chilis
1 Can of Green Enchilada Sauce
4 Large (or 8 small) Flour Tortillas
1/4 C Shredded Mozzarella Cheese

• In a bowl combine shredded chicken breast, soup, sour cream, cheese, and spices.
• In a medium casserole pan, spoon out enough enchilada sauce to barely cover the bottom of the pan (this will help keep the tortillas from sticking).
  
• Lay out a tortilla and spoon out enough mixture to fill it.
• Roll it up and place it in the pan (on top of the sauce).
• Repeat until you've filled all your tortillas.
• Pour the remaining enchilada sauce over all the enchiladas. Cover them well, including the sides. This will help keep the tortillas soft and from sticking to the pan.
• Top with shredded mozzarella cheese.
• Cover the pan with lid or foil.
• Bake for 45 minutes at 350 f. (remove the lid/foil for the last 15 minutes).
• Let stand for ten minutes and then serve.

Note: this reheats and freezes really well so you could make a bunch and freeze for later.

The vote (feel free to leave your rating once you've tried this):
Bamdaddy: 5 Celery Sticks
Bamamoma: 5 Celery Sticks (for ease and ummy, ummy-ness)
Bambina: 5 Celery Sticks

Food Friday - Chicken Cordon Bleu Pasta Bake

I got the idea for this from a restaurant in Utah. My mom duplicated it and then I decided to try to duplicate it too. As too many of my "jazz" recipes, this one doesn't have specific measurements but I'll try to give you a good idea of what to do.

1 Chicken Breast - cubed
4-5 Mushrooms - sliced (you can also use a can of sliced mushrooms)
1/2 Onion - chopped
1 T Garlic - minced
1 1/2 C Chicken Broth
1/2 C Flour
2 T Olive Oil
1 1/2 C Milk (or Half and Half)
1 C Dry Penne Pasta
Salt, Pepper, Italian Spices (thyme, oregano, basil) to taste
1 Tomato - chopped
1/2 C Bacon or Ham - cut in pieces (I just use the ready-made bacon bits that come in a bag)
1/3 C Parmesan Cheese
1/3 C Mozzarella Cheese

Saute (in the 2 T of oil) the onions, garlic, and mushrooms. Add chicken cubes and seasonings. Next add the 1/2 C flour and mix until the chicken is well coated (it will be pasty). Add the chicken broth and cook until it becomes thickened. Add the milk and stir until smooth (but don't thicken). Remove from heat.

Place the dry pasta in a medium-sized casserole dish. Pour the chicken mixture over the pasta. Mix in the tomato, bacon, and parmesan cheese. Top with mozzarella cheese. Cover and bake at 350 for 1 hour.

Serve with bread and veggies and a side-dish of fruit.