chicken stuffed with goat cheese & arugula

i love cheese and most types [minus stinky ones]...about par with cheese is arugula these days. this is a super easy way to get rid of any cheese that either is nearing its expiration date or you just want to use! 

i don't know that there is an easier meal than this that looks as pretty when its done. also, you can totally customize it to what you like! 

start off with chicken & marinate it in some balsamic salad dressing or italian dressing. make sure that its trimmed and pounded before you put it in the marinade. i get the 20lb bag from Costco that comes already trimmed & cut to size to make my life even easier. i defrost it in the marinade. 

when you're ready for primetime, make sure you use your chicken room temp [especially important for this dish so you don't dry it out with the folding. pam a pyrex and then lay out the chicken. place some cheese...in this case i used trader joe's herbed goat cheese. add arugula. fold and secure with 2 toothpicks [i did say this was super easy...right?!]. once you are done you can top with some garnishes that do well in the oven. in this case, more goat cheese & fresh diced tomatoes for my hubby and just goat cheese for me. 

two great trader joe's cheese options...one on the left with the blue label is a great one for any crowd & the one that is shown in this recipe! 

my other great combo is spinach & honey goat cheese. the bite of the arugula seems to be soaked into the cheese and chicken though and is a great blend if you are trying to go outside of the box!

bake at 375 for about 20 min. i start checking the meat temp at that time because i think the worst thing on the planet is dried out meat...especially chicken! this is so great served with something not too crazy like a jasmine rice or quinoa and a green like broccoli or green beans so that you can use any extra cheese that may fall out of the chicken as garnish on that as you're eating it without overpowering it! 

new cheater dinner!

in a despearte attempt for dinner to be ready in time for joe earlier this week when rain allowed me to be home from tennis i frantically scurried around Trader Joe's thinking what can i possibly make for dinner?!?!

Boom...who knew they had great [& i really mean it] pre-marinated chicken, lamb, and pork!? I grabbed pesto first of course and figured that would be hard to screw up but i do want to go back for the peppered lamb tips! i'm not one to get these for freezing but i think that it makes a great quick dinner! also, it was reasonably priced at only $5.99/lb compared to their normal chicken price of $5.29/lb at our Trader Joe's...more than normal chicken elsewhere, but worth it in a rush!

pasta chicken broccoli bake

This is one of those "invite your neighbors" over meals as it is so filling and makes a huge pan! You can also make in 2 smaller portions and freeze the other half

pasta-chicken broccoli bake

what you need....

• 1/2 cup butter
• 1/2 cup chopped sweet onion
• 1/2 cup chopped red bell pepper (i left this part out)
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 1 1/2 cups half-and-half
• 1/2 cup dry white wine
• 1 cup (4 oz.) freshly shredded Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1 (20-oz.) package refrigerated cheese-and-spinach tortellini (not cooked)
• 4 cups chopped fresh broccoli (not cooked)
• 4 cups chopped cooked chicken 
• 1/2 cup grated Parmesan cheese
• 15 round buttery crackers, crushed (reduced fat ritz works well!)
• 1/2 cup chopped pecans (i skipped these too)
• 3 tablespoons butter, melted (i skipped this)

what to do...

Preheat oven to 350°. Melt 1/2 cup butter in a Dutch oven over medium-high heat; add onion and next 2 ingredients, and sauté 5 to 6 minutes or until tender.  Add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Whisk in broth, half-and-half, and white wine. Reduce heat to medium, and cook, stirring constantly, 6 to 8 minutes or until thickened and bubbly.

Remove from heat; add 1 cup cheese and next 2 ingredients, stirring until cheese melts. Stir in tortellini and next 2 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish. Stir together 1/2 cup grated cheese and next 3 ingredients. Sprinkle over casserole. Bake at 350° for 40 to 45 minutes or until bubbly.

creamy spring pasta

i made this last week and had all intentions to get some pictures of the completed product but we ate it so fast & then joe took the rest for lunch the next two days! its a cooking light recipe from this month's issue on 40 meals under $40...with asparagus on sale the past few weeks, this really is a budget meal! joe likes to have some substance on his aka meat so we grilled chicken and added that to the top of this! yummm!

creamy spring pasta
what you need....
2 ounces French bread baguette, torn into pieces **I just used panko breadcrumbs
1 tablespoon butter
3 garlic cloves, minced and divided
1 1/2 cups (2-inch) diagonally cut asparagus
1 cup frozen green peas
6 ounces uncooked fettuccine
2 teaspoons olive oil
1/3 cup finely chopped sweet onion
1 tablespoon all-purpose flour
1/4 cup fat-free, lower-sodium chicken broth
1 cup 1% low-fat milk
3 ounces 1/3-less-fat cream cheese
1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup packed) **I borrowed Wilson's parm cheese from the jar vs investing in fresh/expensive cheese
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

what to do...Boil water for the pasta. Place torn bread in a food processor; process until coarse crumbs form. If you use breadcrumbs no need to do the food processor bit.  Melt butter in a large skillet over medium-high heat. Add 1 garlic clove to pan; sauté 1 minute. Add breadcrumbs; sauté 3 minutes or until golden brown and toasted. Remove breadcrumb mixture from pan; wipe pan clean with paper towels.

Add asparagus and peas to boiling water; cook for 3 minutes or until crisp-tender. Remove from pan with a slotted spoon. Rinse under cold water; drain. Add pasta to boiling water; cook 10 minutes or until al dente. Drain and keep warm.

Heat olive oil in skillet over medium heat. Add onion and the remaining 2 garlic cloves; cook for 3 minutes or until tender, stirring frequently. Place flour in a small bowl; gradually whisk in chicken broth. Add broth mixture and milk to pan, stirring constantly with a whisk; bring to a boil. Reduce heat; cook 1 minute or until thickened. Remove from heat; add cheeses, salt, and pepper, stirring until cheeses melt. Add pasta, asparagus, and peas; toss well. Sprinkle with breadcrumbs.

Baked Chicken Roulade

cannot wait to try this recipe out saturday night! seems like a great pre-race dinner what do you think?!

baked chicken roulade
what you need...
4 skinned and boned chicken breasts (about 1 1/2 lb.)
1/2 teaspoon pepper
1/4 teaspoon salt
1 (5-oz.) package baby spinach
4 garlic cloves, minced and divided
2 teaspoons olive oil
12 fresh thin asparagus spears (about 1 lb.)
Wooden picks
5 tablespoons butter, divided
2 tablespoons olive oil
1 tablespoon all-purpose flour
2 tablespoons dry white wine
3/4 cup chicken broth
1 teaspoon fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons drained capers

what to do...Preheat oven to 425°. Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using flat side of a meat mallet or rolling pin. Sprinkle chicken with pepper and salt. Sauté spinach and 2 minced garlic cloves in 2 tsp. hot oil in a large ovenproof skillet over medium heat 1 minute or until spinach begins to wilt. Transfer spinach mixture to a plate. Wipe skillet clean. Spoon spinach mixture over each breast, leaving a 1/2-inch border around edges. Top with asparagus, and roll up, starting at 1 short side. Tuck in ends of chicken, and secure with wooden picks.

Melt 3 Tbsp. butter with 2 Tbsp. olive oil in skillet over medium-high heat; add chicken. Cook 6 to 8 minutes, turning to brown on all sides. Transfer skillet to oven, and bake at 425° for 15 minutes. Transfer to a serving plate, and cover loosely with aluminum foil to keep warm. Melt remaining 2 Tbsp. butter in skillet over medium-high heat; add remaining garlic. Sauté 1 to 2 minutes or until tender and fragrant. Whisk in flour; cook 1 minute. Add white wine; cook, stirring constantly, 1 minute. Whisk in chicken broth and lemon juice; cook 2 minutes or until thickened. Stir in parsley and capers; spoon sauce over chicken. Serve immediately.

smoked chicken panini

quick and easy recipes are what i need with the busy month of march with work!!! enjoy!

smoked chicken paninis
what you need...
4 skinned and boned chicken breasts (about 1 lb.)
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1/2 cup light mayonnaise
2 tablespoons chopped fresh basil
1/2 teaspoon lemon zest
8 sourdough bread slices
1/2 pound smoked Gouda cheese, sliced
1 cup loosely packed baby spinach
1/4 cup thinly sliced sun-dried tomatoes
3 tablespoons butter, melted

what you do...
Preheat grill to 350° to 400° (medium-high) heat. Sprinkle chicken with salt and pepper. Grill chicken, covered with grill lid, 7 to 10 minutes on each side or until done. Let stand 10 minutes, and cut into slices.  Stir together mayonnaise and next 2 ingredients. Spread mixture on 1 side of each bread slice. Top 4 bread slices with chicken, Gouda, and next 2 ingredients. Top with remaining bread slices, mayonnaise mixture sides down. Brush sandwiches with melted butter.  Cook sandwiches, in batches, in a preheated panini press 2 to 3 minutes or until golden brown.

chicken & rice casserole

i have made this before and frozen it...i've also made it with or without the rice...all ways equal the same thing..amazing!

chicken & rice casserole
what you need...

1  package sliced almonds
2  boxes fast-cooking long-grain and wild rice mix
1/4 cup butter
4 celery ribs, chopped
2 medium onions, chopped
5 cups chopped cooked chicken
2 cans cream of mushroom soup (99% fat free is best)
2 cans chopped water chestnuts, drained
8oz container sour cream (fat free works!)
1 cup skim milk
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups shredded Cheddar cheese (2% reduced fat)
2 cups soft, fresh breadcrumbs

what to do...

Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 4 to 6 minutes or until toasted and fragrant, stirring halfway through.  Prepare rice mixes according to package directions. Meanwhile, melt butter in a large skillet over medium heat; add celery and onions. Sauté 10 minutes or until tender. Stir in chicken, next 6 ingredients, rice, and 3 cups cheese.

Spoon mixture into a lightly greased 15- x 10-inch baking dish or 2 (11- x 7-inch) baking dishes. Top with breadcrumbs.Bake at 350° for 35 minutes. Sprinkle with remaining 1 cup cheese, and top with toasted almonds. Bake 5 minutes.

chutney chicken salad

a fun twist on a great favorite! i am one for eliminating mayo as much as possible from chicken salad and this is great! it has some in it but greek yogurt as well to substitute for the extra!

chutney chicken salad

what you need...

1/3 cup slivered almonds (optional...i leave out to cut down on fat)
1 cup mayonnaise
1/2 cup Greek yogurt
1/3 cup mango chutney
1 tablespoon curry powder
1 teaspoon salt
1/4 teaspoon freshly ground pepper
5 cups diced cooked chicken
1 (8-oz.) can sliced water chestnuts, drained (you find these in the chinese aisle at the grocery store)
4 green onions, chopped (about 1 cup)

what you do...Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 5 to 7 minutes or until toasted and fragrant, stirring halfway through. Cool 20 minutes.  Whisk together (in a stand mixer) mayonnaise and next 5 ingredients in a large bowl. Add chicken, next 2 ingredients, and toasted almonds, and toss until well blended. Cover and chill 2 to 24 hours.

yes i do realize it seems odd that you would put the chicken in a mixer, however if you put the chicken breasts whole in your kitchen aid stand mixer, lock the arm, and don't even bother chopping up the chicken...you can put a whole chicken breast in there on low speed and watch it pull itself apart (when warm). let it do the work for you until it reaches your desired consistency. kitchen aid=lifesaver! 

feta pasta & chicken

another great option that involves chicken and pasta...this is a great twist on the typical pasta/chicken meal. i sauteed some chicken breasts in a pan and lightly breaded them with panko bread crumbs and garlic. soooo yummy! make the chicken the way you want and put on top of the pasta recipe below!

feta pasta

what you need...

• 1 (12-oz.) package wide egg noodles
• 1 tablespoon jarred chicken soup base
• 1/2 teaspoon olive oil
• 1/2 cup butter
• 6 to 8 green onions, sliced
• 6oz feta cheese (as always, i use trader joe's fat free feta)
• 8-oz. container sour cream (light please!)

what to do...Prepare noodles according to package directions, adding chicken soup base and oil to water.  Meanwhile, melt butter in a large heavy skillet over medium heat. Add onions, and sauté 5 to 7 minutes or until tender. Reduce heat to medium-low, and stir in feta cheese, stirring constantly until cheese is melted. Remove from heat, and stir in sour cream until blended and smooth.  Toss together cheese sauce and hot cooked egg noodles. Add seasoned pepper to taste.

Chicken Piccata

what a yummy meal! i made this with pasta and doubled the sauce ingredients (recipe below is only single ingredients, double if you want to top with pasta). i used the same white wine sauce over the pasta and it was amazing and the perfect meal! very crisp tasting with the lemon juice and capers. joe's a big caper guy so i doubled those too!

chicken piccata
what you need...

• 4 (6-ounce) skinless, boneless chicken breast halves
• 2 ounces all-purpose flour, divided (about 1/2 cup)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 1/2 tablespoons butter, divided
• 2 tablespoons olive oil, divided
• 1/4 cup finely chopped shallots
• 4 medium garlic cloves, thinly sliced
• 1/2 cup dry white wine
• 3/4 cup fat-free, lower-sodium chicken broth, divided
• 2 tablespoons fresh lemon juice
• 1 1/2 tablespoons drained capers
• 3 tablespoons coarsely chopped fresh flat-leaf parsley

what to do...pound the chicken breasts with a meat tenderizer to about 1/2" thickness. Place 1 teaspoon flour in a small bowl (& set aside), and place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish; shake off excess.

Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; sauté 4 minutes on each side or until done. Remove chicken from pan; keep warm.

Heat remaining 1 tablespoon oil in pan; swirl to coat. Add shallots to pan; sauté 3 minutes, stirring frequently. Add garlic; sauté 1 minute, stirring constantly. Add wine; bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally. Add 1/4 cup broth to reserved 1 teaspoon flour; stir until smooth. Add remaining 1/2 cup broth to pan; bring to a boil. Cook until reduced by half (about 5 minutes). Stir in flour mixture; cook 1 minute or until slightly thick, stirring frequently. Remove from heat; stir in remaining 1 1/2 tablespoons butter, juice, and capers. Place 1 chicken breast half on each of 4 plates; top each serving with about 2 tablespoons sauce. Sprinkle each serving with about 2 teaspoons parsley.

a twist on chicken pot pie

last weekend we had a family work weekend and replaced a lot of well overdue things at the house & overall got back to being a bit more organized. that being said, i tried a new recipe from southern living on my parents...skillet chicken pot pie with drop biscuits on top...yummy! make it the day before and put it in the fridge and take out to room temp before cooking. it is fab and a great twist on chicken pot pie!

twisted chicken pot pie

what you need (filling)...1/3 cup butter
1/3 cup all-purpose flour
1 1/2 cups chicken broth
1 1/2 cups milk
1 1/2 teaspoons Creole seasoning
2 tablespoons butter
1 large sweet onion, diced
1 (8-oz.) package sliced fresh mushrooms
4 cups shredded cooked chicken
2 cups frozen cubed hash browns (i used the stringy kind..turned out amazing too)
1 cup matchstick carrots
1 cup frozen small sweet peas
1/3 cup chopped fresh parsley (or dried)

what you need (biscuits)...

1/2 cup cold butter

3/4 cup cheddar cheese

1/4 cup chopped turkey bacon

2 tbsp fresh chives

1 cup whipping cream

2 cups self rising flour

what to do...Preheat oven to 425°. Melt 1/3 cup butter in a large saucepan over medium heat; add all-purpose flour, and cook, whisking constantly, 1 minute. Gradually add chicken broth and milk, and cook, whisking constantly, 6 to 7 minutes or until thickened and bubbly. Remove from heat, and stir in Creole seasoning.  Melt 2 Tbsp. butter in a large Dutch oven over medium-high heat; add onion and mushrooms, and sauté 10 minutes or until tender. Stir in chicken, next 4 ingredients, and sauce.

Spoon filling into a lightly greased 13- x 9-inch baking dish. Cut 1/2 cup cold butter into 1/2-inch cubes. Cut butter cubes into 2 cups self-rising flour with a pastry blender or fork until crumbly and mixture resembles small peas. Add 3/4 cup (3 oz.) shredded sharp Cheddar cheese, 1/4 cup finely chopped cooked bacon, 2 Tbsp. chopped fresh chives, and 1 cup whipping cream, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 3 or 4 times. Roll or pat dough to 3/4-inch thickness and about 2 inch round biscuits (makes about 12-15).  Bake Chicken Pie Filling at 425° for 15 minutes. Remove from oven, and arrange biscuits on top of hot chicken mixture. Bake 25 to 30 more minutes or until biscuits are golden brown and chicken mixture is bubbly.

Honey Mustard Chicken Pasta

monica is a great chef and she has shared a recipe below! enjoy as its publix centric from the publix advertisement! 

honey mustard chicken pasta
what you need...

1 pound Publix deli chicken tenders (I used 3 chicken breasts instead - salt and pepper - cook in a skillet with a little evoo, then slice)

1/4 cup fresh chives, coarsley chopped

8 ounces fresh whole baby portabella mushrooms, quartered

1 tablespoon canola oil (I subbed evoo)

16 ounces egg noodles (didn't have these - so used fettuccini)

1-1/2 cups light honey mustard dressing (I used about 3/4 cup --- was plenty!)

1 can chicken gravy (10-12 ounces)

3/4 cup half and half (I used milk, but next time, I am using chicken broth because the sauce was relatively thick)

what to do...

Bring pasta water to a boil; cook pasta according to package instructions.  Meanwhile, chop chives and cut mushrooms. Preheat a large sautee pan on medium-high for 2-3 minutes.  Place oil in pan and add mushrooms.  Cook 2-3 minutes, or until tender (I cooked them for a lot longer - not a fan of raw-ish mushrooms).

 

Reduce heat on mushrooms to medium.  Stir in dressing, gravy, and half and half (or milk/chicken broth).  Reduce heat to low; cook and stir 3-4 minutes or until sauce thickens.  Heat chicken according to package instructions (if you are going the grilled chicken method - throw the sliced chicken in the sauce now - with chicken fingers, top these on the pasta at the very end). Drain pasta.  Stir pasta and chives into mushroom mixture. 

thanks monica for sharing! 

chicken pot pie

ive made some time & ingredient intensive chicken pot pies before...but when you need or want to use limited ingredients, minus an onion, i have all of this on hand at any given time...guess that just means i need to add "onion" to my weekly checklist!  a fabulous and not too rich comfort food for this cooler weather!

what you need...

1 box refrigerated pie crusts, softened as directed on box
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
1/2  cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables, thawed

what to do...Heat oven to 425°F. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into pan...you save significant calories by not making a bottom crust...the top is rich and filling enough!

Top with crust; seal edge and flute. Cut slits in several places in top crust. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

tortilla soup

for those of you who love soup and didnt catch this blog last october, this is the best soup & i am making it again for my discipleship class on wednesday night when they are headed to our house for our 1st offsite :-)


Tortilla Soup

what you need:
1 chopped onion
2 tbsp minced garlic
1 tbsp olive oil 
2 teaspoons chili powder
1 teaspoon dried oregano
1-28 oz can crushed tomatoes
1-10.5 oz can condensed chicken broth (low soduim/fat free)
1-1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy (found in the corn aisle at the groc--bush's makes it)
1-4 oz can chopped green chile peppers
1-15 oz can black beans, rinsed and drained (they make a low sodium option which was just fine)
1/4 cup chopped fresh cilantro (i used 1/8 cup parsley instead last year...this year used my fresh cilantro)
2 chicken breasts cooked and shredded 


what to do...
1) heat oil in a stock pot and saute onion and garlic until onion is soft. 2) add in chili powder, oregano, tomatoes, broth, water and boil.  3) let simmer 5-10 minutes 4) add in corn, hominy, chiles, beans, cilantro, & chicken 5) simmer for 10 more minutes

if you know me you know i have a hearty dollop of daisy on top and a pretty decent handful of 2% sharp cheddar on this which only adds im sure to why i liked it so much at souper jenny. 

spinach-ravioli lasagna

i love this recipe because its another one to clear out the year supply of pesto that i have in our freezer! joe will be very happy when he can stop eating pasta...in the mean time, we have yet another recipe to share!

spinach-ravioli lasagna

what you need...
1 (6-oz.) package fresh baby spinach, thoroughly washed
1/3 cup refrigerated pesto sauce
1 (15-oz.) jar Alfredo sauce
1/4 cup vegetable or chicken broth*
1 (25-oz.) package frozen cheese-filled ravioli (do not thaw)
1 cup (4 oz.) shredded Italian six-cheese blend
Garnishes: chopped fresh basil, paprika

what to do...
Preheat oven to 375°. Chop spinach, and toss with pesto in a medium bowl. Combine Alfredo sauce and vegetable broth. Spoon one-third of alfredo sauce mixture (about 1/2 cup) into a lightly greased 2.2-qt. or 11- x 7-inch baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining Alfredo sauce. Bake at 375° for 30 minutes. Remove from oven, and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly. Garnish, if desired. 
you can also make your own alredo sauce & pesto which i highly recommend to cut down on the calories! 

chicken & spinach pasta casserole

are you looking for something super easy for dinner? this recipe has a 15 minute prep time for those in a rush (mind you have to have cooked chicken though)...regardless its quick and yummy! also freezing is our newest trick. we have been making dinners go further by making the dish into 2 small pyrex vs one larger one and putting the second in the freezer. we rarely eat our leftovers, so this is the perfect way to avoid waste/kill 2 birds with one stone!

chicken & spinach pasta casserole

what you need...
8 ounces uncooked rigatoni
1 tablespoon olive oil
1 cup finely chopped onion
1 (10-oz.) package frozen chopped spinach, thawed
3 cups cubed cooked chicken breasts
1 (14.5-oz.) can Italian-style diced tomatoes
1 (8-oz.) container chive-and-onion cream cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups (6 oz.) shredded mozzarella cheese

what to do...
Prepare rigatoni according to package directions. Meanwhile, spread oil on bottom of an 11- x 7-inch baking dish (or break up into 2 smaller if you don't need the whole meal); add onion in a single layer. Bake at 375° for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside. Drain chopped spinach well, pressing between layers of paper towels. Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese. Bake, covered, at 375° for 30 minutes; uncover and bake 15 more minutes or until bubbly.

Sausage & Spinach Pasta Casserole: Substitute 3 cups cooked, crumbled hot Italian sausage for 3 cups cubed cooked chicken breasts. Reduce salt to 1/4 tsp., and omit 1/2 tsp. pepper. Proceed with recipe as directed.

10.10.10 Recipe Correction

Pig made Pam's chicken slaw and caught my mistake! Apologies on the mess up here! See below (forgot 1/2 cup canola. oil)


Pam Cakes Chicken Slaw
what you need & what i use (and what they tell me to in parenthesis)
the slaw:
package of uncooked chicken flavored ramen noodles
rotisserie chicken
2 green onions
1 package cabbage slaw
1/2 cup silvered almonds
2 tbsp sesame seeds


the dressing: 
1/2 tsp salt (they say: 1 tsp salt but there is a lot of salt in the ramen package below)
1 tsp ground black pepper
the packet that comes in the chicken ramen package
3 tbsp white vinegar
1-1/2 tbsp white sugar (2 tbsp white sugar)
1/2 cup canola oil
what to do:
1. mix all the dressing ingredients together and put aside for later  2. get a pretty good size bowl out and take a fork and get as much white meat as you can off of the rotisserie chicken.  3. dump in the slaw  4. in the baggie still, crunch up the ramen noodles to little pieces and sprinkle on top of the slaw  5. use some kitchen sheers and finely cut cleaned green onions 6. toast the almonds in a pan on the stove and when they are almost toasted, add in the sesame seeds (not too early or they'll burn!) 7. toss the almonds/sesame seeds in with the slaw.  8. pour on the dressing and refrigerate for at least 2 hours--the longer you can leave it the better. 9. serve cold

salad day 1 and weekly prep

alright--now that everyone has their ingredients together, let's get cooking! we cook the chicken for the week on sunday to minimize the time that it takes to make dinner the rest of the nights! 

make your chicken, grill it, bake it, marinade it in whatever you like--my favorite is italian dressing baked or grilled...if baked, i like to rub some minced garlic on top too for extra flavor. 

tonight's salad will be delicious i promise!

apple gorgonzola cheese salad

toss the following ingredients together to make a yummy salad!

lettuce blend [however you choose], thinly sliced golden delicious apple, gorgonzola cheese, thinly sliced grilled or baked chicken, walnuts...dressing to taste [recommendation: marzetti's honey mustard]

bon appetit!

campbells chicken and broccoli alfredo

campbells chicken and broccoli alfredo 
what you need...
1/2 of a 16 ounce package of linguine
1 cup broccoli florets
2 tbsp butter
4 skinless boneless chicken breasts halved and cut into 1-1/2 inch pieces
1 can (10.75 oz) Campbell's condensed cream of mushroom soup (98% fat free!!!)
1/2 cup milk
1/2 cup grated parmesan cheese
1/4 tsp ground black pepper


what to do...
1-prepare the linguine according to the package direction in a 3 qt saucepan. Add the broccoli during the last 4 minutes of cooking time. Drain the linguine mixture well in a colander.
2-heat the butter in a 10 inch skillet over medium-high heat.  Add the chicken and cook until well browed and cooke through stirring often. 
3-Stir the soup, milk, cheese, black pepper, and linguine mixture in the skillet and cook until the mixture is hot and bubbling, stirring occasionally.  Serve with additional parmesan cheese. 

success!

chicken pot pie!