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Tag: Using Leftovers

Green Chili Chicken Casserole

Green Chili Chicken Casserole

1 1/3 C. Chicken Broth
1 C. canned chopped Green Chilis, drained
1 C. chopped Onion
1 C. fat free Sour Cream
3/4 tsp. Salt
1/2 tsp. Cumin
1/2 tsp. Pepper
2 10.5oz. cans 98% fat free Cream of Chicken Soup, undiluted
1 clove Garlic, minced
Cooking Spray
24 6″ Corn Tortillas
4 C. shredded Cooked Chicken Breast (sub cooked turkey, if desired)
2 C. (8oz) finely shredded reduced fat Cheddar Cheese (sharp if you can find it)

Preheat oven to 350 degrees. Combine first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil; stirring constantly, remove from heat. Spread 1 cup soup mixture in a 13 x 9 inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with cheese. Spread remaining soup mixture over cheese. Bake at 350 degrees for 30 minutes or until bubbly.

Yield: 12 servings
Serving Size: 3/4 cup

Calories: 315
Fat: 7.5
Fiber: 3.2g
Points: 6

Spicy Chicken (or Turkey) & Spaghetti Squash Skillet

Spicy Chicken (or Turkey) & Spaghetti Squash Skillet

1 small spaghetti squash, cooked and separated into strands
2 T olive oil
1/2 C minced onion
3-4 cloves garlic, minced
2 green onions, finely chopped
12 oz. cooked chicken or turkey meat
2 C canned crushed tomatoes
1/4 C dry red wine
2 tsp. capers
2 1/2 tsp. fresh oregano (1 tsp. dried)
1 tsp. crushed red pepper, more to taste
3 T Italian parsley, finely chopped

Heat the oil in a skillet over medium high heat, sauté onion, garlic and green onions for 2 minutes. Add the chicken or turkey and cook for about 3-4 minutes. Stir in tomatoes and wine and bring to a boil, then lower heat and simmer for about 20 minutes. Add remaining ingredients and simmer for another 5 minutes. Pour sauce over heated spaghetti squash and serve.

Yield: 6 Servings

Honey Hot Buffalo Chicken Pizza

Honey Hot Buffalo Chicken Pizza

3/4 cup canned crushed tomatoes
1/4 cup honey
1 clove garlic, minced
1/2 tsp. dried oregano
1/2 tsp. hot pepper sauce or to taste
1 cup diced or shredded cooked chicken breast
1 (10-ounce) tube refrigerated pizza dough
1 T. olive oil
3 oz. blue cheese, finely crumbled ( 3/4 cup)
1/2 cup finely diced celery

Preheat oven to 500 degrees. In a small saucepan, combine crushed tomatoes, honey, garlic, oregano and hot pepper sauce. Simmer over low heat for 5 minutes. Mix 1/4 cup tomato mixture with chicken. Shape pizza dough according to package directions for thin-crust pizza. Brush pizza shell with oil. Spread remaining sauce over dough. Scatter chicken over sauce. Bake until lightly browned, about 10 minutes. Remove from oven. Sprinkle pizza with cheese, then celery. Cut into 6 wedges.

Yield: 6 servings
Calories: 272
Fat: 9g
Fiber: 1g

Chicken Puttanesca Pizza

Chicken Puttanesca Pizza

from Cooking Light, September 2003

1 10oz. Italian Cheese Flavored Pizza Crust (such as Boboli)
1 1/3 C. Mushroom & Olive Pasta Sauce
2 tsp. Capers
1/4 tsp. crushed Red Pepper
1 6oz. pkg. Italian-style cooked Chicken Breast (such as louis rich), or 1 C. diced cooked chicken
3/4 C. (3oz) shredded part-skim Mozzarella Cheese

Preheat oven to 450 degrees. Place pizza crust on a baking seet. Spread pasta sauce over crust, leaving a one inch border; top with capers, pepper, and chicken. Sprinkle with cheese. Bake at 450 for 12 minutes or until the crust is crisp. Cut into 4 wedges.

Yield: 4 servings
Serving Size: 1 wedge

Calories: 342
Fat: 9.6g
Fiber: 1.4g

Chicken Manicotti with Red Pepper Cream Sauce

Chicken Manicotti with Red Pepper Cream Sauce

12 manicotti or 18 conchiglioni (jumbo shells)
8-oz. package reduced-fat cream cheese (Neufchatel), cut up
3/4 C. fat-free milk
1/2 of a 7-oz. jar roasted red sweet peppers (about 1/2 C.), drained and chopped or one 4-oz. jar diced pimiento, drained
3 T. grated Parmesan cheese
9-oz. package (2 C.) frozen diced cooked chicken, thawed
10-oz. package frozen chopped broccoli, thawed and drained
2 T. thinly sliced green onion
1/4 tsp. ground black pepper

Cook pasta according to package directions. Rinse with cold water; drain well. For sauce: In a heavy small saucepan stir cream cheese and 1/4 C. of the milk over medium-low heat until smooth. Stir in remaining milk. Stir in sweet peppers or pimiento and Parmesan cheese; heat through. For filling:
In a large bowl stir together 3/4 C. of the sauce (set remaining sauce aside), the chicken, broccoli, onion, and black pepper. Using a small spoon, stuff each manicotti with about 1/4 C. of the filling or each conchiglioni with 2 to 3 T. filling. Place in a 3-quart rectangular baking dish. Bake, covered, in a 350º oven for 30 minutes or until heated through. To serve: Cook and stir remaining sauce over low heat until heated through. Place 2 manicotti or 3 shells on each serving plate. Spoon sauce over shells.

Yield: 6 servings
Serving Size: 2 manacotti or 3 shells w/sauce

Calories: 318
Fat: 14 g
Fiber: 1g

Thai Roast Chicken and Vegetable Salad

Thai Roast Chicken and Vegetable Salad

2 cups julienned, cooked chicken breasts (grilled, baked, or poached)
1 cup julienned red bell pepper
1 cup julienned yellow bell pepper
1 cup julienned zucchini
1 cup julienned yellow summer squash
1 cup julienned carrots
1 cup sliced fresh shiitake mushrooms

Dressing

1/2 cup unsweetened orange juice
1 tsp. tahini (sesame butter)
1 T. tamari (soy) sauce
1 T. seasoned rice vinegar
1 tsp. minced fresh ginger
1/2 tsp. minced fresh garlic
1/4 tsp. Sriracha (chile) sauce
1/8 tsp. ground star anise

For the salad: In a large mixing bowl, combine all the salad ingredients. Set aside. For the dressing: In a small bowl, whisk together all the ingredients. Toss the salad with the dressing. Divide salad among 8 serving plates.

Per serving: Calories 130

Curried Chicken and Lentil Soup

Curried Chicken and Lentil Soup

3/4 cup brown lentils
2 whole chicken breasts, boned and skinned (4 halves)
5 C. chicken stock or as needed
3 T. oil
2 yellow onions, diced about 3 C.
2 tsp. curry powder
1/2 tsp. ground ginger
1 tsp. finely minced garlic
1/4 cup lite coconut milk
2 C. diced plum tomatoes, or canned
1 tsp. lemon juice
1 tsp. salt
1/2 tsp. pepper
3 T. chopped fresh mint

Put the lentils in a small saucepan and cover with cold water about two inches over the top. Bring up to a boil. Reduce heat to a simmer and cook the lentils until done, about 25 minutes. Set aside. Bring the chicken stock up to a boil in a sauté pan. Reduce the heat and poach the chicken breasts until done, about 6-8 minutes. Remove chicken from the stock and set aside. Reserve the stock for the soup. When the chicken is cool enough to handle, cut or tear into bite sized pieces. Melt the butter in a medium size saucepan over a moderate heat. Cook the chopped onions for about 10 minutes, until tender and translucent. Add the curry, ginger, and garlic, and cook for 2-3 minutes longer. Add the reserved chicken stock and coconut cream to the onion mixture. Simmer about 10 minutes. Add the diced tomatoes and lentils and bring up to a boil. Add lemon juice and salt and pepper to taste. You may add the chicken now and heat through and serve at once, sprinkled with mint. Or, you may prepare the soup up to this point and refrigerate.

To serve later: If you have made the soup ahead of time, and have cooked the chicken breasts (or have left over cooked chicken or turkey), bring the soup to a boil. Reduce heat, add the reserved shredded chicken, warm through and ladle into bowls. Thin with more stock or water as needed. Top each portion with a sprinkle of chopped mint.

1 bowl (1/6 recipe) 250 Fiber 9 g

Roasted Chicken and Bow Tie Pasta Salad

Roasted Chicken and Bow Tie Pasta Salad

3 C. uncooked farfalle (bow tie pasta) (about 8 oz.)
1/3 C. fresh orange juice
1/4 C. fresh lemon juice
2 T. extravirgin olive oil
1 T. stone-ground mustard
2 tsp. sugar
1 1/4 tsp. salt
1/2 tsp. freshly ground black pepper
1 1/2 tsp. rice vinegar
2 C. shredded cooked chicken breast (about 2 breasts)
1 1/2 C. seedless red grapes, halved
1 C. thin diagonally cut celery
1/3 C. finely chopped red onion
1/3 C. coarsely chopped walnuts, toasted
3 T. chopped fresh chives
2 T. chopped fresh parsley

Cook pasta according to package directions, omitting salt and fat; drain. Cool completely. Combine orange juice and the next 7 ingredients (orange juice through rice vinegar) in a large bowl, stirring with a whisk to combine. Add pasta, chicken, grapes, celery, red onion, walnuts, chives, and parsley; toss gently to combine.

Yield: 6 servings
Serving size: about 1 2/3 C.

Calories: 363
Fat: 14.4g
Fiber: 3.1g

Dress Me Up Mexican Soup

Dress Me Up Mexican Soup

1 C. onion, chopped
2 cloves garlic, chopped
3 green onions, chopped
2 (12 oz.) cans of diced tomatoes
4 C. low fat chicken broth
1/3 C. salsa
1/2 red pepper, chopped
1/2 green pepper, chopped
3-4 celery stalks, chopped
1/3 C. Fresh cilantro
1/2 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. basil
4 T. fat free sour cream
4 T. flour to thicken

Sauté onions, garlic & green onions in a large pan with a little water until tender. Add remaining ingredients except sour cream and flour. Stir flour into sour cream, mixing well. Stir sour cream mix into soup. Simmer until all vegetables are tender and the soup has slightly thickened. This is 0 ww points as is. Add cooked chicken, beef, strips of tortilla, and/or broken bits of toasted tocao shells for additional points/calories, as desired

Yield: 9 servings
Calories: 71
Fat: 3.6g
Fiber: 1.1g

Chicken Pot Pies

Chicken Pot Pies

Cooking spray
1 C. carrots, diced
1 C. mushrooms, sliced
1/2 C. celery, chopped
1/2 C. frozen peas, (green), thawed
1/4 C. onion, minced
1 1/2 C. water
1 1/2 cans cream of chicken soup, undiluted
1/2 tsp. pepper
1/4 tsp. dried thyme
3 C. cooked chicken breast, diced
1 C. self-rising flour
1 1/2 T. margarine stick, chilled & cut,into small pieces
1/4 C. skim milk

Preheat oven to 425°. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add carrot, mushrooms, celery, green peas, and onion; sauté 5 minutes or until vegetables are tender. Combine water, soup, pepper, and thyme in a medium bowl; stir well. Stir in vegetables and chicken. Spoon chicken mixture evenly into 6 (8 oz.) individual round baking dishes coated with cooking spray. Place flour in a small bowl; cut in margarine with a pastry blender or 2 knives until mixture is crumbly. Sprinkle milk, 1 T. at a time, over surface; toss with a fork until moist. Drop dough by level T. onto chicken mixture. Bake at 425° for 15 minutes or until biscuit topping is golden.

Yield: 6 servings
Calories: 281
Fat 6.8g
Fiber 1.7g

Enchiladas Verdes

Enchiladas Verdes

Salsa verde:
1 lb. tomatillos (about 15)
1 1/4 C. fat-free, less-sodium chicken broth
1/4 tsp. salt
1 jalapeño pepper, seeded and chopped

Filling:
2 1/2 C. shredded cooked Chicken (about 12 oz.)
1/2 C. (2 oz.) shredded asadero cheese or Asiago cheese
1/3 C. finely chopped onion
1/3 C. minced fresh cilantro
1/3 C. fat-free, less-sodium chicken broth
1/3 C. fat-free sour cream
1 T. fresh lime juice
1/2 tsp. ground cumin
1/4 tsp. salt
1/8 tsp. black pepper

Remaining ingredients:
Cooking spray
8 (6-inch) corn tortillas
1/4 C. fat-free sour cream
Sliced jalapeño pepper (optional)

To prepare salsa verde, discard husks and stems from tomatillos; cut into quarters. Combine tomatillos, 1 1/4 C. broth, 1/4 tsp. salt, and chopped jalapeño in a saucepan over medium heat. Bring to a boil; reduce heat, and simmer 15 minutes or until tomatillos are tender. Cool slightly. Place salsa verde in a blender or food processor, and process until smooth or mash with a potato masher. Place a large nonstick skillet over medium-high heat until hot. Add salsa verde; cook until reduced to 2 C. (about 1 minute). Preheat oven to 400°. To prepare enchilada filling, combine chicken and next 9 ingredients (chicken through black pepper) in a large bowl. Spread 1/2 C. salsa verde in bottom of a 13 x 9-inch baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 C. chicken mixture down center of each tortilla; roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining salsa verde evenly over enchiladas. Cover and bake at 400° for 10 minutes or until thoroughly heated. Serve with sour cream, and garnish with sliced jalapeño, if desired.

Yield: 4 servings
Serving size: 2 enchiladas and 1 T. sour cream

Calories: 386
Fat: 11.5g
Fiber: 4.8g

Cheesy Chicken Cups

Cheesy Chicken Cups

1 (7.5 oz.) can of refrigerated homestyle or buttermilk biscuits
1 C. (5 oz.) diced chicken breast (you may use canned chicken)
1 (10 1/2 oz.) can healthy request cream of chicken soup
2/3 C. (2 1/2 oz) shredded reduced-fat cheddar cheese
1 tsp. dried parsley flakes (garlic powder, oregano and basil seasoning works well too)
1/4 tsp. black pepper

Optional: add some cooked chopped broccoli, onions & garlic, or miniature peas to the meat/soup mixture (reduce meat by amount of veggie added, or else you have too much to fit into the cups, and it overflows and makes a mess)

Preheat oven to 400 degrees. Separate biscuits and place each biscuit in a cup of an ungreased 12-hole muffin pan, pressing dough up sides to edge of cups. In a medium bowl, combine chicken, chicken soup, cheddar cheese, parsley flakes, and black pepper. Mix well to combine. Evenly spoon chicken mixture into prepared biscuit cups. Bake for 12 to 15 minutes or until golden brown. Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes.

Yield: 12 cups
Servings Size: 2 cups

Calories: 204
Fat: 5.8g
Fiber: 1.1g

Notes: This is a far more processed food type of thing than I normally eat. But if you are in a real hurry, it’s easy easy. Just use a bag/can of precooked chicken breast (usually near the tuna), pre-shredded cheese, and you can have this in the oven in minutes. I have to admit, these are really pretty good, although on a good non stick pan, it is hard to keep the biscuits pressed up so that they are lining the whole cup — the sides keep “shrinking” / sliding down. I serve them with a hot vegetable and a nice crisp salad.

Mexican Lasagna

Mexican Lasagna

1 1/2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. ground red pepper
1 can (28 oz.) crushed tomatoes
16 oz. nonfat sour cream
6 scallions, chopped
1 can (4 oz.) chopped green chiles, drained
6 to 7 flour tortillas (8-inch)
3 C. shredded cooked chicken
1 can (15.5 oz.) corn, drained
8 oz. shredded cheddar cheese
Sliced black olives, sliced scallions

Heat oven to 350°. Mix chili, cumin, salt, pepper, tomatoes in bowl. Mix sour cream, scallions, chiles in second bowl. Spread 1/2 C. tomato mixture in 13 x 9 x 2-inch baking dish. Arrange 2 tortillas to cover bottom; use pieces from another tortilla to fit corners if needed. Top with half the sour cream mixture, half the chicken, half the corn, 1 C. tomato mixture, one-third cheese. Repeat layering, ending with tortillas, tomatoes. Sprinkle remaining cheese around edge. Bake in 350° oven 35 minutes, until bubbly. Let stand 15 minutes. Garnish with olives and scallions.

Yield: 12 servings
Calories: 327
Fat: 14g
Fiber: 2g

Baked Chicken Tortillas

Baked Chicken Tortillas

1 C. bottled salsa, divided
1 (8-oz.) carton low-fat sour cream
6 (10-inch) flour tortillas
1-1/2 C. chopped cooked chicken breast (about 3/4 pound)
1/3 C. chopped tomato
1/3 C. chopped green or red bell pepper
1/4 C. chopped onion
Cooking spray
3/4 C. (3 oz.) shredded reduced-fat cheddar cheese

Preheat oven to 350°F. Combine 1/2 C. salsa and sour cream in a small bowl, and spread evenly over each tortilla. Divide chicken, tomato, bell pepper, and onion evenly down center of each tortilla, and roll up. Place rolls, seam sides down, in an 11 x 7-inch baking dish coated with cooking spray. Top with 1/2 C. salsa. Bake at 350°F for 15 minutes. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts.

Yield: 6 servings
Serving size: 1 roll

Calories: 379
Fat: 10.8g
Fiber: 2.8g

Chicken Parmesan Pita Pizzas

Chicken Parmesan Pita Pizzas

2 large cloves garlic, finely chopped
2 tsp. olive oil
1/4 tsp. salt
1 lb. uncooked chicken tenders
6 pita breads (6 inch), split in half to make a total of 12 rounds
3/4 C. tomato or pizza sauce
6 T. grated Parmesan cheese
1 C. shredded reduced-fat (50%-less-fat) mozzarella cheese (4 oz.)

Heat broiler. In a glass pie plate or small dish, combine the chopped garlic, olive oil and salt. Add chicken; turn to thoroughly coat the chicken. Arrange the chicken tenders in a single layer on a broiler-pan rack. Broil the chicken about 4 inches from the heat for 3 minutes. Turn chicken tenders over with with a set of tongs. Continue to broil until cooked through, about 2 minutes. Remove the chicken tenders from the broiler. Leave the broiler on. When chicken tenders are cool enough to handle, thinly slice them. Set aside. Arrange the pita rounds, rough side up, on baking sheets. Toast the pita rounds under the broiler until barely golden around edges, 30 to 45 seconds. Spread a generous 1 T. tomato sauce over each pita. Top each pita with the sliced chicken tenders, dividing equally. Sprinkle each pita with 1/2 T. grated Parmesan cheese and very generous T. of the shredded mozzarella cheese . Broil the pizzas about 4 inches from the heat until the mozzarella cheese is just melted, about 1 minute. Let pizzas stand a few minutes before serving.

Yield: 6 servings
Serving Size: 2 pizzas

Calories: 345
Fat: 8g
Fiber: 2g

Red Hot Fusilli

Red Hot Fusilli

1 T. olive oil
2 cloves garlic, minced
1/4 C fresh parsley, minced
4 C ripe tomatoes, chopped
1 T. fresh basil, chopped (or 1 tsp. dried)
1 T. oregano leaves, crushed (or 1 tsp. dried)
1/4 tsp. salt
to taste ground red pepper or cayenne
8 oz. uncooked fusilli pasta (4 C cooked)
1/2 lb. cooked Chicken, cut into chunks

Heat oil in medium saucepan. Saut� garlic and parsley until golden. Add tomatoes and spices. Cook uncovered over low heat for 15 minutes or until thickened, stirring frequently. Add 1/2 lb. chicken cut into chunks and continue cooking for 15 minutes until chicken is heated through and sauce is thick. Cook pasta in unsalted water until firm. To serve, spoon sauce over pasta and sprinkle with coarsely chopped parsley. Serve hot as a main dish and cold for next day’s lunch.

Yield: 4 servings
Serving Size: 1 C.

Calories: 293
Total fat: 5g
Total fiber: 4g

White Russian Stroganoff

White Russian Stroganoff

2 large onions, thinly sliced
3 C. sliced mushrooms
1 C. fat-free chicken stock
1 1/4 C. Low-Fat White Sauce
2 T. low-sodium tomato paste
1 tsp. dried basil, crushed
1/2 tsp. paprika
1/4 tsp. ground nutmeg
1/4 C. dry sherry
4 C. chopped cooked chicken or turkey
1/2 C. non-fat plain yogurt
1/2 T. cornstarch

Cook the onions in a pan, covered, over very low heat until soft, stirring frequently to prevent scorching. Add the mushrooms and continue cooking, covered, until soft. Add all the other ingredients, except the chicken or turkey, yogurt, and cornstarch, and simmer, uncovered, for 10 minutes. Add the chicken or turkey and cook until thoroughly heated. Combine the yogurt and cornstarch in a small bowl and mix well. Remove the pan from the heat and stir in the yogurt mixture.

Makes 8 servings
Serving Size: 3/4 cup
Calories: 177
Fat: 2g

Ham and Swiss Double Pinwheels

Ham and Swiss Double Pinwheels

1/4 lb cooked ham, cut into pieces (about 1/3 C.)

1 oz cream cheese (from 3-oz package), softened

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations refrigerated flaky dough sheet

2 T. grated Parmesan cheese

1/2 C. shredded Swiss cheese (2 oz)

2 T. sliced green onions (2 medium)

 

Heat oven to 350°F. Spray cookie sheet with cooking spray. In food processor bowl with metal blade, process ham and cream cheese until smooth and well blended. If using crescent rolls: Unroll dough into 1 large rectangle; press into 13×8-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; press into 13×8-inch rectangle. Spread ham mixture over rectangle. Sprinkle with Parmesan cheese, Swiss cheese and onions. Starting with both short sides of rectangle, roll up both toward center. With serrated knife, cut into 16 slices; place cut side down on cookie sheet.  Bake 13 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.

Fastest-Ever Enchiladas

Fastest-Ever Enchiladas

Salsa:

1 (14-ounce) can diced tomatoes with chiles, drained

2 scallions, light green and white parts only, finely chopped

1 jalapeno, seeded, deveined, and finely chopped

1/2 C. finely chopped cilantro leaves

1 lime, juiced

Pinch salt

Enchiladas:

1 rotisserie chicken, meat removed and shredded (skin and bones discarded)

2 C. grated Cheddar

1 C. sour cream

1/2 small red onion, finely chopped

Salt and freshly ground black pepper

6 (8-inch) flour tortillas

 

To prepare the salsa: Combine the tomatoes, scallions, jalapeno, cilantro, and lime juice in a mixing bowl. Add a healthy pinch of salt and set aside at room temperature until ready to cook the enchiladas. Preheat your oven to 350 degrees F. Spray a 9 by 13-inch baking dish with nonstick cooking spray. To prepare the enchiladas: Place the shredded chicken in a large bowl. Add half of the grated cheese, sour cream, and onion; season with salt and pepper. Mix well to combine. Place the tortillas on your work surface. Spoon about 1 C. of the chicken mixture across the center of each tortilla. Roll them up to close and place, seam side down, in the prepared baking dish. Pour the salsa over the tortillas. Cover with aluminum foil and bake until heated through, about 40 minutes. Remove the foil and sprinkle the enchiladas with the remaining 1 C. of grated cheese. Return the baking dish to the oven until the cheese is melted and edges of the tortillas are just beginning to get crisp, 5 to 8 minutes. Serve hot.

Bacon and Potato Cakes

Bacon and Potato Cakes

1 C. cooked mashed potatoes (mashed without butter or milk)

5 strips bacon – cooked crispy and crumbled

2 T. of bacon drippings (to coat the skillet)

1 large egg – beaten

1/4 tsp. salt

1/8 tsp. black pepper

1/4 C. all-purpose flour

 

In a large bowl, combine the potatoes, egg, salt, pepper, flour, and bacon and stir gently until the dough holds together.  Coat the bottom of the skillet with bacon drippings and preheat over a medium heat. Using a 1/4 C. measure, drop the dough onto the hot skillet and fry the scones for 3 to 4 minutes on each side, or until golden brown. Drain on paper towels and serve while still warm.

 

 

Yield:

Calories:

Fat:

Fiber:

Grilled Chicken Cheddar Casserole with Mushrooms

Grilled Chicken Cheddar Casserole with Mushrooms

recipe-289x194-grilled_chicken_cheddar_casNonstick cooking spray

1 lb. penne pasta

1 T. butter

1 1/2 T. all-purpose flour

2 1/2 C. fat free milk

1 T. Dijon mustard

1/2 tsp. hot pepper sauce

1 tsp.  Worcestershire sauce

1/2 tsp. salt

1/8 tsp. ground white pepper

3 T. sliced green onion

1/2 C. thinly sliced carrots

1 1/2 C. (4 oz. s) sliced mushrooms

1 C. shredded Cheddar cheese

4 boneless, skinless chicken breast halves, grilled and sliced

2 T. bread crumbs

1 T. chopped parsley

 

Preheat oven to 350 degrees Fahrenheit. Spray a 13×9-inch baking dish with nonstick cooking spray; set aside. Cook and drain pasta according to package directions; keep hot.  Melt butter in a large saucepan over medium heat. Stir in flour and cook 2 minutes, stirring frequently. Whisk in milk, mustard, hot pepper sauce, Worcestershire sauce, salt and pepper. Cook, stirring constantly, about 10 minutes or until sauce thickens. Stir in onion, carrot, mushrooms and Cheddar until cheese is melted. Remove sauce from heat.  Mix pasta into sauce and pour into prepared pan. Arrange sliced grilled chicken over pasta. Mix bread crumbs and parsley together and sprinkle over pasta.  Bake about 25 minutes or until pasta is heated through and edges are bubbling.

 

Yield:

Calories:

Fat:

Fiber:

Queen Alexandra’s Sandwiches

Queen Alexandra’s Sandwiches

8 ounces poached chicken, minced
Mayonnaise to bind
Salt
Black pepper, freshly ground
Tabasco pepper sauce
20 thin slices brown bread

10 thin slices of roast lamb or boiled tongue

Punnet of mustard and cress or watercress leaves

Mustard Butter

12 ounces unsalted butter, room temperature

1 T. lemon juice

2 T. mild French mustard

 

To make the mustard butter, beat all the ingredients together to a smooth paste. Store in a jar in the refrigerator. Mix the chicken and mayonnaise with a fork, and season with salt, pepper and Tabasco. Spread half the slices of bread with the mustard butter. Lay slices of lamb or tongue on the bread and spread with the chicken mixture. Add mustard and cress. Top with the remaining slices of bread to make sandwiches, trim the crusts and cut into dainty squares.

 

Yield:

Calories:

Fat:

Fiber:

 

 

 

Hearty Chicken Pot Pie

Hearty Chicken Pot Pie

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1 (10.75oz) can condensed chicken broth
1 1/3 C. water, divided
4 medium carrots, thinly sliced (about 1 1/2 cups)
3 medium red potatoes, scrubbed and diced (about 1 1/2 cups)
2 T. olive oil
2 C. quartered medium mushrooms
1 medium onion, coarsely chopped
1 C. frozen peas
1/3 C. all-purpose flour
1 refrigerated unbaked pie crust (for 9″ pie)
2 1/2 C. chopped cooked chicken

Combine broth, 1 C. water, carrots and potatoes in medium saucepan. Bring to a boil; reduce heat and simmer over low heat 10 minutes. Preheat oven to 425. Heat oil in large skillet over medium heat. Add mushrooms and onion; sauté until softened, about 5 minutes. Stir in broth mixture and peas. Whisk remaining 1/3 C. water into the flour until smooth; whisk into vegetable mixture. Increase heat to medium-high; bring to a boil. Spread out pie crust on floured surface. Measure and roll, if necessary, to fit 1-inch larger than top of 2-quart shallow baking dish. Stir chicken into vegetable mixture and transfer to baking dish. Place crust over filling; trim and flute edge. Cut a scalloped round from center with a cookie cutter. Bake until filling is bubbly and crust is browned, about 20 minutes.

California Pizza Kitchen BBQ Pizza Copycat

California Pizza Kitchen BBQ Pizza Copycat

Make crust one day before you plan to make the pizza.

bbq-chicken-pizza-recipe-taste-and-tell1

1/3 cup plus 1 tablespoon warm water (105 – 115F)
¾ teaspoon yeast
1 teaspoon sugar
1 cup bread flour
½ teaspoon salt
½ tablespoon olive oil

1 boneless, skinless chicken breast half, cut into bite-sized pieces
½ cup Bullseye Original BBQ Sauce
1 ½ teaspoons olive oil
1 cup shredded Mozzarella
½ cup grated Gouda cheese (preferably smoked)
½ cup sliced red onion
2 teaspoons finely chopped fresh cilantro

In a large bowl or the bowl of a stand mixer, combine water, yeast and sugar. Let sit for 5 minutes, until the yeast starts to foam. Add flour, salt and olive oil and mix until dough comes together. Knead 10 minutes. Place dough in a greased bowl and turn to coat with oil. Cover and let rise for 2 hours. Place in refrigerator overnight. Remove dough from refrigerator one to two hours before making pizza, allowing it to come to room temperature.

Place chicken in a bowl with 1/4 cup BBQ sauce. Cover and let marinate for 2 hours. Place pizza stone in oven and preheat oven to 450F for 30 minutes. Sauté chicken over medium heat until cooked through and no longer pink, 7-8 minutes. Set aside. Sprinkle countertop with cornmeal and roll out pizza dough into a circle 10-inches in diameter. Spread remaining 1/4 cup BBQ sauce on dough. Sprinkle half mozzarella cheese and gouda over BBQ sauce. Top with chicken, red onion and remaining mozzarella. Transfer pizza to oven and bake for 10-12 minutes, or until golden brown. Top with cilantro.

Beginner’s Indian Curry

Beginner’s Indian Curry

1/2 teaspoon mustard seeds, crushed
1/4 teaspoon cumin seeds, crushed
1 cup canned diced tomato, drained
1 tablespoon vegetable oil
1/4 teaspoon ground turmeric
1/4 teaspoon ground red chili
1/4 teaspoon salt
1 pound (about 1 3/4 cups) cubed cooked chicken breast
3/4 cup light coconut milk

Heat a large skillet over medium heat. Add the mustard and cumin seeds. Cook 2 minutes or until seeds are fragrant, stirring frequently. Combine the tomato and oil in a small bowl; add to the seeds. Cook 1 minute, stirring constantly. Stir in the turmeric, red chili, and salt. Cook while stirring for another minute. Add chicken and cook for 1 minute. Stir in coconut milk; cover. Simmer over low heat 10 minutes or until chicken is cooked through. Serve hot, spooned over warm basmati rice.

Garlic Pancakes with Ham Sauce

Garlic Pancakes with Ham Sauce

½ lb. Butter
3 tsp. rubbed Sage
3 large heads Garlic
2 C. Self-Rising Flour
2 Eggs
2 tsp. Oil
3 ½ C. Milk
9 cloves Garlic, minced
1 lb. lean Ham, minced

Mix together 12 tsp. (1-1/2 sticks) butter and sage; reserve. Remove as much outer skin from garlic as possible without piercing the cloves’ covering. Set garlic in saucepan, cover with water and boil gently about 45 minutes or until cloves are quite soft. Remove from heat. When cool enough to handle squeeze each clove to remove cooked garlic by grasping clove at tip and pulling down toward base. In mixing bowl, beat garlic with fork until smooth. Add to garlic same amount (at least one C.) flour, eggs, oil and 1-1/2 C. milk to make pancake batter. Add minced garlic to batter and set aside. Melt remaining 4 tsp. butter and keep warm. While waiting for batter to work, place half the sage butter (6 T.) in saucepan, add 6 tsp. flour to make a roux and cook at medium temperature, stirring frequently, to brown. Meanwhile in skillet, place remaining 2 tsp. remaining sage butter and add ham. Heat thru, but do not burn. When roux is nicely browned, add remaining 2 C. milk. Allow to thicken, stirring frequently. Add ham and skillet drippings and mix to make ham sauce. Keep warm. Heat griddle or clean skillet and grease lightly with a bit of remaining sage butter. Drop batter by spoonfuls onto griddle to make silver dollar-sized pancakes. Serve with melted butter and ham sauce. Makes 2 dozen pancakes. NOTE: Cooking the garlic until it is soft changes its flavor from pungent to sweet and nut-like — a very good addition to pancakes and a pleasant compliment to the smokiness of the ham sauce. Serve for breakfast, brunch, lunch or even a light supper.

Chicken & Bacon Pot Pie

Chicken & Bacon Pot Pie

Chicken & Bacon Pot Pie

6 slices bacon, diced

3 carrots, peeled, cut in half lengthwise, then sliced (about 1 1/4 C. sliced carrots)

1 medium onion, diced (about 1 1/4 C. diced onion)

2 stalks of celery, sliced (about 1 C. sliced celery)

3 cloves garlic, minced

1 C. frozen peas

4 tsp. butter

4 tsp. flour

2 C. chicken broth

1/3 C. heavy cream

2 C. cooked, shredded chicken

BACON CHEDDAR BISCUITS

3 slices bacon, diced

1 1/2 C. all-purpose flour

1 1/2 tsp. baking powder

1/4 tsp. salt

6 tsp. butter, cut into small pieces

3/4 C. shredded cheddar cheese

3/4 C. heavy cream

1 tsp. butter, melted

 

Preheat the oven to 400ºF. Heat a large skillet over medium heat. Add the bacon and cook until crisp. Remove with a slotted spoon to a paper towel lined plate and set aside. Drain the bacon grease from the skillet, leaving about 1 tsp. in the skillet. Return to the heat and add the carrots, onion and celery and cook until softened, about 5-8 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add in the peas and cook for an additional minute. Season with salt and pepper, then pour the vegetable mixture into a 9×13-inch baking dish. Set aside. Return the skillet to the heat and melt the butter over medium heat. Sprinkle in the flour and whisk for a minute. Slowly whisk in the chicken broth. Continue to cook until the mixture starts to bubble and become thick. Once the consistency of cream, stir in the heavy cream and cook an additional minute. Stir in the reserved bacon and the chicken. Pour the mixture over the vegetables in the dish. Cover with foil while you make the biscuits. In a small skillet, cook the bacon until crisp. Remove to a paper towel lined plate and set aside. In a bowl, combine the flour, baking powder and salt. Add the butter, and with a fork or a pastry cutter, cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the cheddar cheese and the bacon. Add the cream and stir just until combined. Dust a work surface with flour and pour the mixture out onto it. Knead a few times, just until the mixture comes together. Roll the dough out to about 1/3” thick. Using a round cutter, about 3” in diameter, cut out 9-12 biscuits. (I don’t like to re-roll the scraps as they can become tough, so I will just bake the scraps on a separate baking sheet to let the kids eat.) Uncover the pot pie mixture and place the biscuits on top. Bake the until the pot pie is bubbly and the biscuits have started to brown, about 20-25 minutes. If the biscuits start to get too brown, cover the dish with foil. Remove from the oven. As soon as the dish comes out of the oven, brush the melted butter on top of the biscuits. Let the mixture sit for 5 minutes before serving.

Pulled Chicken BBQ Sandwich

Pulled Chicken BBQ Sandwich

1 large Rotisserie chicken
1 jar Kansas City BBQ Sauce
1 package of cole slaw mix
1 jar Marie’s Cole Slaw Dressing
6 Slices of Sourdough Bread
1 clove of garlic
3 T. butter
Cheese (optional)

Heat oven to 350 degrees. Chicken – Pull the meat off the chicken and place in a mixing bowl. Pull the chicken apart into chunks. Don’t cut it. It works better if you pull it apart with your hands. Pour 1/2 to 3/4 of the bbq sauce all over the chicken. Stir to coat. Place in lightly greased baking dish. Bake at 350 for 30 minutes, or until hot and bubbly. Cole Slaw – combine bag of cabbage (slaw) with about 1/2 cup of dressing. Let sit in fridge while chicken is in the oven. Texas Toast- Finely dice one clove of garlic. Place in dish with 3T butter. Melt in microwave for about 30 seconds. Brush on slices of sourdough bread. Top with a little bit of shredded cheese. Toast until bubbly and brown on the edges. ASSEMBLY: Toast + Chicken + Slaw That’s it. It’s so easy, and so delicious. This will be a regular in your repertoire. I promise. The slaw on top is what makes it. Don’t leave that part out. Don’t be a cole slaw wimp. Just do it. It makes the sandwich. I promise.

Creamy Chicken and Mushroom Crepes

Creamy Chicken and Mushroom Crepes

Creamy Chicken and Mushroom Crepes1 teaspoon butter
1 cup vertically sliced onion
1 garlic clove, minced
3 cups thinly sliced baby portobello mushroom caps (about 6 ounces)
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup dry white wine
3/4 cup fat-free, less-sodium chicken broth
2 teaspoons chopped fresh thyme
1/4 cup crème fraîche
2 cups shredded roasted skinless, boneless chicken breast
6 (9-inch) packaged French crepes (such as Melissa’s) or Make Your Own
Thyme sprigs (optional)

Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 2 minutes or until onion begins to brown. Add mushrooms, salt, and pepper; cook 3 minutes or until liquid evaporates and mushrooms are tender, stirring frequently. Add wine, and cook 3 minutes or until liquid almost evaporates, stirring frequently. Add broth and fresh thyme; cook 2 minutes. Remove from heat; add crème fraîche, stirring until well blended. Add chicken, tossing to coat. Place 1 crepe on each of 6 plates. Spoon about 1/3 cup mushroom mixture into center of each crepe; roll up. Garnish with thyme sprigs, if desired. Serve immediately.

Cornbread and Clam Scallop

Cornbread and Clam Scallop

Cornbread and Clam Scallop

 

1 5-oz (142-g) tin baby clams, drained

3 green onions, sliced

1 T. butter, melted

¼ cup (60 mL) chopped cilantro

1 cup (250 mL) cornbread crumbs

¾ cup (180 mL) heavy cream

½ cup (125 mL) grated Cheddar cheese

freshly ground black pepper, to taste

 

Preheat oven to 350˚F (180˚C). Butter a medium casserole dish and set aside. In a small bowl, place clams, green onions, melted butter, cilantro, and cornbread crumbs. Toss to combine and place in casserole. Pour cream over mixture evenly. Top with grated cheese and pepper.  Bake for 15– 20. minutes, until lightly browned and bubbly.

Chicken Salad Sliders

Chicken Salad Sliders

Chicken Salad Sliders

 

1 whole roasted chicken, meat removed

3 T. (18 g) lemon juice

1/2 cup (115 g) mayonnaise

1/4 tsp. salt

1/2 tsp. black pepper

1 tsp. ground cumin

1/2 cup (60 g) finely chopped celery

(optional diced onions)

12 Hawaiian sweet rolls

 

Put the cooked chicken in a food processor and pulse a few times to roughly chop. Stir, then continue pulsing for another 15 to 30 seconds, until the chicken is finely chopped. (Note: If you turn on the food processor and let it go, your chicken will become a paste instead of finely chopped. So be sure to pulse the chicken for best results.) In a large bowl, combine the lemon juice, mayonnaise, salt, pepper, and cumin, and blend until thoroughly combined. Add the chicken to the mayo mixture, and fold with a spatula. Next, fold in the celery. Slice the rolls in half horizontally. Top each roll bottom half with a few T. of the chicken salad. Close with the top of the roll.

Jean-Georges’ Ginger Fried Rice

Jean-Georges’ Ginger Fried Rice

Jean-Georges’ Ginger Fried Rice

 

½ C. peanut oil

2 T. minced garlic

2 T. minced ginger

Salt

2 C. thinly sliced leeks, white and light green parts only, rinsed and dried

4 C. day-old cooked rice, preferably jasmine, at room temperature

4 large eggs

2 tsp. sesame oil

4 tsp. soy sauce

 

In a large skillet, heat 1/4 C. oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly. Reduce heat under skillet to medium-low and add 2 T. oil and leeks. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt. Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt. In a nonstick skillet, fry eggs in remaining oil, sunny-side-up, until edges are set but yolk is still runny. Divide rice among four dishes. Top each with an egg and drizzle with 1/2 tsp. sesame oil and 1 tsp. soy sauce. Sprinkle crisped garlic and ginger over everything and serve.