Week 64, Recipe 3: Creamy Chicken Pot Pie

 

NOTES

• Love this creamy chicken comfort food. I doubled the recipe and froze the filling in a quart-sized bag. Had every intention of making pot pie again but used it the following with my creamy chicken and biscuit recipe. Both are so good!
• Recipe modified from Pillsbury's Classic Chicken Pot Pie

INGREDIENTS

• 2 pie crusts, frozen (and thawed for 10 minutes or so before putting top on), refrigerated or homemade
• 1/3 c. butter
• 1/3 c. chopped onion
• 1/4 c. chopped celery
• 1/3 c. all-p flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp celery seed
• 1 3/4 c. chicken broth
• 1/2 c. milk
• 2 1/2 c. shredded cooked chicken
• 2 c. frozen mixed vegetables, thawed

DIRECTIONS
1. Preheat oven to 425.
2. In a large pot, melt butter over medium heat and add onion and celery. Cook 2 minutes, stirring frequently, until tender. Stir in flour, celery seed, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Add more salt and pepper to taste.         

3. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into bottom pie crust. Top with second crust; seal edges with fingertips. Cut slits in several places in top crust.

4. 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 10 minutes before serving.

Week 64, Recipe 5: Chicken & Black Bean Enchilada Bake

 

Didn't get my own pic of this one. Photo is from picky-palate.com, same place the recipe came from!

 

 

NOTES

• A great casserole that's also freezer friendly. Double it and freeze a pan!
• I used brown rice and it turned out great but I think white would be better. We left out black olives for our family's tastes but if using, add 1 15-oz can.

INGREDIENTS

• 2 cups white long grain rice
• 2 1/2 cups cooked, shredded chicken breast
• 15-oz can mild green enchilada sauce
• 15-oz can diced tomatoes with green chiles or plain, if preferred
• 1/2 c. sour cream
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 tsp. ground cumin
• 15-oz can black beans, drained and rinsed
• 2 c. shredded cheddar cheese

1. Preheat oven to 350 and spray a 9×13-inch baking dish with non-stick cooking spray.
2. Cook rice according to package directions.
3. In a large bowl, combine chicken, enchilada sauce, olives (if using - see NOTES), tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine.
4. To assemble, pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.

Week 63, Recipe 1: Crispy Chicken Salads

 

NOTES

• Yum! An easy filling dinner and the kids ate up their crispy chicken strips with veggies and dip instead of on a salad.
• I found a copy cat recipe for Shake n Bake, modified it a bit, and used that as my seasoning.

INGREDIENTS

• Chicken breasts - about 1 lb or 2 large
• 2 eggs, beaten
• Stuff for salads - crispy lettuce, tomatoes, cubed cheese, chopped green or red onions, croutons, cooked and crumbled bacon (optional), yellow/red/orange peppers, etc.
• Homemade Shake n Bake coating (combine in a ziplock bag and toss to mix):
• 2 c. panko bread crumbs
• 2 tbsp vegetable oil
• 1/2 tbsp salt
• 1/2 tbsp paprika
• 1/2 tbsp celery salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 tsp dried basil
• 1/2 tsp dried parsely (I left this out because I didn't have any)

DIRECTIONS

1. Mix all ingredients for the coating in a ziplock bag and toss to mix.
2. If your chicken breasts are thick or are thick just on one side, pound to an even thickness by placing under plastic wrap on a cutting board and using the flat side of a mallet to pound to an even thickness throughout. Season with salt and pepper.
3. Place beaten egg into one shallow bowl and the coating in another.
4. Dip chicken breasts into egg then the coating and fry the chicken over medium high heat oil in a large sauce pan (enough oil to coat the bottom of the pan with a thin layer) until browned on one side. Turn, and cook the other side.
5. Remove breasts to a cutting board and let cool a few minutes before slicing them at the diagonal into thin strips. Serve over your salad with dressing of choice.

Week 63, Recipe 4: Quick Baked Chicken Parmesan

Photo from Joyful Mama's Kitchen blog

NOTES

• Recipe modified from Joyful Mama's Kitchen blog.
• That was quick and really good! The picture doesn't do it justice (and Joyful Mama says so herself). I wish I would've gotten my own photo but it was a Saturday night and we were all hungry!
• Serve with these delicious soft Italian breasticks (ready for the oven in just 30 minutes!) from an earlier post (the recipe is within Recipe 1 of that week).

INGREDIENTS

• 4 thin chicken breasts or 2 large, sliced crosswise in half to thin
• 1 tsp red pepper flakes
• 2 cloves garlic, minced or finely shredded
• 1 (5 oz) bag butter and garlic croutons
• 2 c. marinara sauce
• 1 tbsp dried basil
• 3 c. mozzarella cheese, shredded
• 1 c. parmesan cheese, grated

DIRECTIONS

1. Spray a 13x9 inch baking pan or casserole dish with oil.
2. Sprinkle with red pepper flakes and place the minced/shredded garlic evenly over the olive oil.
3. Layer the chicken breasts in the bottom of the pan then pour the marinara sauce over top and sprinkle with the dried basil.
4. Sprinkle half of the mozzarella cheese and parmesan cheese over top of the chicken then top with the croutons followed by the rest of the cheeses. salad and breadsticks.
5. Bake for about 40-50 minutes (cooking time will vary depending on the thickness of your chicken breasts) at 350. Check chicken temp at 35 minutes and do so every 10 minutes until chicken is 160 degrees. If desired, serve with the quick Italian breadsticks (see link above in NOTES).

Week 63, Recipe 5: Cheesy Chicken & Wild Rice Bake

Photo from A Picky Palate blog

NOTES

• A great dish! I made two and froze one and we just ate it last week - it freezes nicely! Recipe below makes one 13x9 inch pan so double if desired.
• Recipe modified from A Picky Palate.
• Buy a large whole chicken, roast and then shred and chop to make 2 13x9 inch pans. See how to roast a whole chicken here. You can also bake some chicken breasts, boil some chicken breasts, or buy a whole roasted chicken at your grocery store.

 

INGREDIENTS

• Cooking oil
• 1 medium onion, finely diced
• 3 stalks celery, finely diced
• 4 carrots, peeled and diced
• 3 cloves garlic, minced or finely shredded
• 2 c. shredded, cooked chicken breast (see ideas for getting the chicken in NOTES above)
• 1 1/2 c. dry white rice, cooked according to package directions
• 1 1/2 c. wild rice, cooked according to package directions
• 1 tsp salt
• 1/2 tsp black pepper
• For cheese sauce:
•  2 tbsp butter
• 1/4 c. all-p flour
• 1/4 tsp salt
• 1/2 tsp black pepper
• 2 c. chicken broth
• 2 c. shredded cheddar cheese, plus additional for topping casserole

DIRECTIONS

1. Preheat oven to 350 degrees.
2. Heat a little oil into a medium dutch oven or pot over medium-low heat. Saute onion, celery and carrots until softened, about 10 minutes. Stir in garlic and cook for 1 minute. Stir in chicken, both of the cooked rices, salt and pepper. Transfer rice mixture to a large bowl.
3. To prepare cheese sauce, melt the butter into a medium saucepan over medium high heat. Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously. Whisk until thickened a bit and nearly boiling then stir in cheese until melted.
4. Pour cheese sauce over rice mixture in a large bowl then transfer to a lightly greased 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through.

Week 62, Recipe 3: Chicken & Wild Rice Soup

Photo & recipe from afarmgirlsdabbles.com

NOTES

• Recipe modified from afarmgirlsdabbles.com
• LOVE this soup. We've made it several times now and I've taken it to a friend of mine who'd just had a baby. 
• Double it!

INGREDIENTS

• 1 c. uncooked wild rice
• 5 tbsp unsalted butter
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 4 carrots, sliced into 1/4'' thick circles
• 8 oz. mushrooms, sliced
• 2 garlic cloves, minced
• 1/2 c. all-purpose flour
• 8 c. (2 boxes) chicken broth
• 2 c. half and half (or a mixture of half and half & milk)
• 1 tbsp soy sauce
• 1/2 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 1 bay leaf
• 1 tsp finely chopped fresh thyme (or 1/2 tsp dried)
• 1/4 c finely chopped fresh parsley (or 2 tsp dried)
• 4 c cooked and coarsely shredded turkey or chicken
• 2 tsp fresh lemon juice

DIRECTIONS

1. Cook wild rice (ahead of time if you want). Mine takes 45 minutes so plan accordingly.

2. Melt the butter over medium heat in a large soup pot or Dutch oven. Add the onion, celery, carrots, mushrooms, and garlic. Stir well and saute until the onion is transparent and softened. 
3. Blend in flour, stirring and cooking it for bit. Gradually add the broth, stirring constantly.
4. Turn up the heat and bring the soup to a simmer for 1 minute. Reduce heat slightly and add the cooked wild rice, half and half, soy sauce, salt, pepper, bay leaf, thyme, parsley, and turkey or chicken. Simmer slowly for 20 minutes or until thoroughly warmed. 
5. Stir in the fresh lemon juice and add more salt and pepper if needed. 

Week 61, Recipe 4: Chicken & Potato Chowder

 

NOTES:

• Recipe modified from Tasty Kitchen
• So glad I made a double batch of this (I did not double it below so be sure to if you want leftovers!). You will probably need to spilt the soup into two large pots if you double it after you saute the veggies and before adding broth.
• See my Tip below for how to cook chicken for soups and casseroles!

TIP - HOW TO COOK CHICKEN FOR SOUPS
When I make a big pot of soup that contains chicken, I like to boil a few thighs and breasts (or a whole chicken - that works best) in a large pot of water. I add an onion, cut into quarters, several carrots, peeled and chopped into fourths, a stalk or two of celery, 1-2 tsp salt, 1 tsp pepper, a handful of fresh parsley if I have it on hand, and 1 bay leaf. That way, when your chicken has finished cooking and you've strained the broth of the vegetables and small meat chunks, you'll have a big pot of your own homemade broth to use rather than buying those prices boxes of store-bought chicken broth.

INGREDIENTS

• 3 slices bacon
• 1 lb of chicken, cooked and chopped or shredded (see my tip above for using a whole chicken or a mixture of breasts and thighs and then using the cooking water for broth)
• 1 large onion, chopped
• 1 diced red, yellow or orange bell pepper
• 2 cloves garlic, minced
• 1 can (4 Oz. Can) diced green chilies
• 5 c. chicken broth (see my tip above)
• 2 large russet potatoes, peeled and chopped into bite-size pieces
• 1-2 c. of frozen corn
• ½ c. all-purpose flour
• 2 c. milk
• 1-½ c. grated sharp cheddar cheese, plus  more for topping
• ¼ tsp cayenne pepper
• salt and pepper to taste
• chopped green onions for topping (optional)

DIRECTIONS

1. Cook bacon in a large stockpot or Dutch oven over medium heat until crispy. Remove the bacon from the pan and let drain on a piece of paper towel. Set aside.
2. Reserve 1 tbsp of bacon drippings and add the onion, bell pepper, and garlic. Cook, stirring occasionally, for 5 minutes or until vegetables have softened. Add diced green chilies and cook for an additional minute. Add chicken broth, potatoes, and cooked chicken. Bring to a boil, reduce heat, cover, and simmer for 20 minutes, or until the potatoes are tender. Add corn and stir well, heating again to a simmer.
3. Pour flour into a medium bowl. Gradually whisk in milk. Add the milk mixture to the soup and cook over medium heat, stirring frequently, until the mixture thickens, about 15 minutes. Remove from heat and stir in grated sharp Cheddar cheese and cayenne pepper. Season with salt and pepper.
4. To serve, ladle the soup into bowls and top with cheese, scallions and crumbled bacon.

Week 60, Recipe 5: One-pot Greek Chicken with Pasta

NOTES

• This was delicious and I love a one-pot meal! The picture isn't great (blame it on the flash) but this is a dish you'll want to make again!
• A recipe I wrote down on a piece of paper from Cooking Light

INGREDIENTS

• 1 lb whole wheat angel hair pasta
• 1 tbsp olive oil
• 2 boneless, skinless chicken breasts, sliced in half cross-wise to make thinner then cut into 2 or 4 pieces each (you should then have 4 breast-sized pieces that you cut into two or 4 pieces each)
• 1 large red onion, chopped
• 1 yellow pepper, chopped
• 1 lemon, squeezed for juice
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 2 14.5-oz cans Italian-style diced tomatoes
• 3/4 c. feta cheese, crumbled
• salt and pepper to taste

DIRECTIONS

1. Heat oil over medium-high heat in a large dutch oven or pot. Add chicken to pan and saute, 3 minutes or so on each side until starting to brown a bit.
2. Add onion, pepper, lemon juice, basil, oregano and tomatoes, and 1/2 tsp salt and pepper to pan and stir well. Cover, reduce heat and simmer 25 minutes. Taste and add more salt and pepper as needed.
3. While chicken and sauce simmer, cook pasta according to directions until just tender and drain.
4. Remove chicken from heat. Serve chicken and sauce over a bed of pasta. Sprinkle with cheese.

Week 59, Recipe 2: Better than Take Out Chicken Stir Fry & Veggies

NOTES

• I combined 3 different recipes to come up with this and then added the veggies I had on had. It was delicious! I would double the recipe below if you want any leftovers.

INGREDIENTS

• 1 - 1/2 lbs boneless, skinless chicken thighs (I think they're tastier than breasts in stir-fry but chicken breasts will work), chopped into bite-size pieces
• For marinade:
• 2 tsp fresh ginger juice (grate a chunk of fresh ginger then squeeze it between your fingers to get the juice)
• 2 garlic cloves, minced
• 2 tbsp soy sauce
• 2 tbsp white cooking wine + 1 tsp sugar (or 2 tbsp Japanese sake)
• For stir-fry sauce:
• 1/2 cup soy sauce
• 1/2 cup chicken stock
• 3 teaspoons sesame oil
• 1 tablespoons brown sugar
• 3 teaspoons cornstarch
• For stir-fry
• Grated ginger, about 2 tsp
• Grated/minced garlic, about 2 cloves
• Cut veggies of choice - I used broccoli, diagonally sliced carrots, green pepper and green onion
• Hot, cooked rice (jasmine is my favorite for stir-fry) - we usually cook about 1 1/2 - 2 c. which is enough for dinner, not leftovers. Cook at least 2 c. if you want enough for leftovers.
• Chopped green onions, for topping

DIRECTIONS
1. Mix marinade in a large container and stir-fry sauce in another. Be sure to grate enough garlic and ginger for marinade and then about 2 tsp grated ginger and 2 cloves garlic for the stir-fry.
2. Add chopped chicken to the marinade and let sit for at least 30 minutes, up to all day in the fridge.
3. Heat a large sauce pan or wok with about 1 tbsp canola oil over medium heat. Remove chicken from marinade spread out evenly in pan/wok. Cook, undisturbed for about 5 minutes (or until starting to brown on the bottom) then stir and cook another 3-5 minutes or until chicken is cooked through. Remove to a plate/bowl.
4. Add a little more oil if necessary and stir-fry grated ginger and garlic until fragrant (about 30 seconds), then add veggies - start with broccoli and carrots first then add peppers, mushrooms, etc. after a few minutes. Stir fry until just crisp tender (about 5 minutes or so). Add chicken back in along with stir fry sauce. Bring to a light simmer and cook for a minute or so until sauce has thickened. Serve over rice and sprinkle with green onions.

Week 59, Recipe 4: Healthy Homemade Chicken Nuggets

NOTES

• I was skeptical of the flax seed but these turned out great! Even my husband wanted more!
• Mix the panko ingredients together ahead of time and store at room temp until ready to use. Chop up the chicken and store in the fridge ahead of time as well for a quick prep.
• Recipe modified from Deceptively Delicious

INGREDIENTS

• 1 c. panko breadcrumbs (put in a ziplock bag and roll a rolling pin across them several times to make them finely crushed)
• 1/2 c. ground flax seed
• 1 tbsp grated Parmesan
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 large egg, lightly beaten
• 1/2 c. flour
• 1 lb boneless, skinless chicken breast, cut into small chunks
• cooking oil

DIRECTIONS
1. Place flour in one shallow bowl, lightly beaten egg mixed with 1 tbsp water in another shallow bowl, and the panko with the next 5 ingredients (through the onion powder) in a third shallow bowl.
2. Heat a layer of cooking oil in a skillet.
3. Sprinkle the chicken pieces with salt then dip them, one by one, into the flour, then egg mixture then the panko mixture. Fry in a single layer, being careful not to crowd the pan, and cook until crisp and golden on one side (3-4 minutes0. Turn, and cook until golden brown all over, 4-5 minutes longer.

Week 58, Recipe 2: Grilled Chicken Greek Salads

NOTES

• Recipe modified from Simply in Season Cookbook
• The salad dressing doubles as a marinade for the chicken. You can make the dressing the night before then marinate chicken before leaving the house the next morning.

INGREDIENTS

• 1/2 c. chicken broth
• 4 tbsp red wine vinegar
• 1 tbsp fresh oregano (or 1 tsp dried)
• 4 tsp olive oil
• 2 tsp sugar
• 3/4 tsp salt (or more to taste)
• 3/4 tsp pepper (or more to taste)
• 2 cloves garlic, minced or grated
• 1 lb boneless chicken breasts
• Mixed greens/lettuce of choice
• 1 cucumber, sliced
• 1-2 tomatoes, cut into large chunks or wedges
• 2 slices of red onions, separated into rings
• Feta cheese
• Kalamata olives (optional)

DIRECTIONS
1. Combine chicken broth through garlic in a large mason jar or bowl with a tight fitting lid and shake or whisk to combine.
2. Place chicken breasts into a casserole container with a lid and add about 1/2 of the dressing. Stir to evenly coat chicken. Cover and place in fridge. Marinate for at least two hour or up to all day.
3. Preheat grill. cook chicken approximately 5 minutes on each side or until done then cut into 1/4-inch slices.
4. Divide salad among plates, top with veggies and chicken then dressing Sprinkle feta and olives (if using) over top. Add a bit of salt and freshly ground pepper to taste.

Week 57, Recipe 2: Perfect Roast Chicken

NOTES

• Don't be afraid to try this at home! Way better than store bought rotisserie and very little work on your part.
• Depending on the size of your family, you may want to roast two of these! Keep some leftovers for Recipe 4 this week - Black Bean Chicken Quesadillas.

INGREDIENTS

• 1 whole chicken, giblets removed, rinsed inside and out
• 4 cloves garlic (whole cloves, peeled)
• Salt and pepper
• 3 tbsp melted butter
• small piece (5 inches) of kitchen twine (ask the butcher for some or look in the kitchen utensil aisle of the grocery store)

DIRECTIONS
1. Place the whole peeled cloves of garlic inside the chicken and season inside with salt and pepper (be generous - maybe 1/2 tsp of each). Brush melted butter on outside of chicken and season with salt and pepper. Preheat oven to 425.
2. Place chicken in a roasting pan or v-rack (coat bottom of roasting pan or the v-rack with cooking spray). Tuck wings under the body and tie legs together with kitchen/cooking twine.
3. Add 1 c. water to bottom of roasting pan/v-rack. Cook uncovered for 1 1/2 hours or until juices run clear when cut between the breast and thigh. Add more water to the bottom of the pan as necessary.
4. Remove chicken to a cutting board and tent with foil for 10-20 minutes before carving.

Week 57, Reipe 4: Black Bean Chicken Quesadillas

NOTES

• Use leftover chicken from the Perfect Roast Chicken earlier this week or buy a rotisserie chicken, used leftover grilled chicken, or boil and shred some chicken.
• I make my own Southwest seasoning but you can also find a pre-made one in the spice aisle.
• For Southwest seasoning, combine in a container with a lid (this makes enough to keep and use for future recipes): 2 tbsp chili powder, 2 tsp cumin, 2 tbsp paprika, 1 tsp pepper, 1 tbsp coriander, 1 tsp cayenne, 1 tbsp garlic powder (if you only have garlic salt, use it but eliminate 2 tsp salt), 1 tsp crushed red pepper, 2 tsp salt, 1 tbsp dried oregano.

INGREDIENTS

• 1 15 oz can Southwestern black beans, drained
• 1 10 oz an died tomatoes and green chiles, undrained
• Cooked and chopped or shredded chicken (see NOTES above)
• 1 onion, chopped
• 1 clove garlic, minced or shredded
• 1 c. shredded cheese (Cheddar, Colby Jack or Mont. Jack)
• 8 flour tortillas (8 inch)
• 1 c. frozen, thawed corn kernels (or fresh)
• oil
• Toppings: sour cream, salsa, guac

DIRECTIONS
1, Make Southwest seasoning (see NOTES above) or buy a premade one.
2. In a large skillet, saute the onion over medium-low heat in a little oil under tender.
3. Add beans, tomatoes, chicken and 1 tbsp Southwestern seasoning to skillet. Bring to a boil, reduce heat, and simmer uncovered for 5-8 minutes or until thickened.
4. Prepare quesadillas by heating a large electric skillet or a pan on the stove. Layer half of tortillas with half of cheese then add chicken mixture and top with remaining cheese and another tortilla.
5. Spray the skillet/pan with oil. Cook quesadillas over medium heat for 1-2 minutes on each side or until lightly browned. Cut into wedges and serve with desired toppings.

Week 57, Recipe 5: Grilled Chicken Pasta Salad

NOTES

• This tastes like summer and made for great leftovers for lunch the next day.

INGREDIENTS

• Dressing:
• 2/3 c. olive oil
• 6 tbsp fresh lemon juice
• 1/4 c. red wine vinegar
• 3 garlic cloves, minced
• 3 tbsp fresh oregano, minced or 1 tsp dried
• 2 tsp Italian seasoning
• 1 tsp. salt and pepper (or more, to taste)
• Salad:
• 1 lb chicken breast, marinated in Cesar salad dressing for 2+ hours then grilled and sliced into strips
• 16 oz. pasta of choice
• Whatever veggies you have on hand such as:
• 1 1/2 c. grape tomatoes, halved
• 1 cucumber, peeled and chopped
• several carrots, sliced thin
• 1 bunch green onions, chopped or 1/2 red onion, chopped
• 2 bell peppers, any color, seeded and chopped
• several large handfuls baby spinach
• 12 oz. feta cheese, crumbled
• about 20 Greek olives, pitted (optional)
• 5-10 pepperoncinis, chopped (optional)

DIRECTIONS
1. Whisk (or shake in a mason jar with a lid) oil, lemon juice, vinegar, garlic, oregano, salt, and pepper until combined. Set aside.
2. Cook pasta according to directions on box. Rinse with cold water.
3. In a very large bowl combine pasta, veggies, and feta, and olives and pepperoncini (if using).
4. Pour dressing over salad and toss to coat. Cover and refrigerate 2 to 3 hours to allow flavors to blend. Serve with grilled chicken.

Week 56, Recipe 1: Creamy Wild Rice & Chicken Soup

NOTES

• Yes, I know it's getting too warm to make soup but I made this in late winter and couldn't resist making it one more time before summer arrives. It's yummy!

INGREDIENTS

• 2 tbsp butter
• 4 carrots, sliced into thin rounds
• 1 stalk celery, chopped
• 1 onion, chopped
• 1/2 tsp pepper
• 1/4 tsp rosemary
• 3 cloves garlic, minced or grated
• 8 c. chicken broth
• 1 1/2 c. cooked chopped or shredded chicken (use a store-bought rotisserie chicken to speed up prep time or use leftover chicken from another recipe)
• 1 c. wild rice or wild rice blend
• 1/3 c. flour
• 2 3/4 c. milk (use 2% or whole if you have it)
• 1/2 tsp salt
• 1 bunch green onion, chopped

DIRECTIONS

1. In a large Dutch oven or soup pot, melt the 2 tbsp butter and sauté veggies and spices (carrots through rosemary) until softened, about 8 minutes. Add garlic and sauté 30 seconds longer.

2. Add broth, chicken, and rice and bring to a boil. Reduce heat and simmer, covered, for one hour or until rice is tender.

3. In a large bowl, whisk the milk into the flour and add to soup. Continue to simmer about 5-10 minutes or until soup has thickened slightly.

4. Remove from heat, add green onions, extra salt and pepper to taste and serve.

Week 56, Recipe 3: Baked Parmesan Crusted Chicken

Taste of Home Photo

NOTES

• Recipe modified from Taste of Home

INGREDIENTS

• 1/4 c. flour
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1 egg
• 1/2 c. shredded Parmesan cheese
• 2 boneless skinless chicken breast halves
• 1 tbsp olive oil

DIRECTIONS

1. In a shallow bowl, combine the flour, salt and garlic powder. In another bowl, beat the egg. Place the Parmesan cheese in a third bowl. Coat chicken in flour mixture, then dip in egg and roll in cheese.

2. In a skillet, brown chicken in oil on both sides. Transfer to a shallow 1-qt. baking dish coated with cooking spray.

3. Bake, uncovered, at 350° for 18-20 minutes or until juices run clear. Serve with a salad or cooked vegetables and rice.

Week 56, Recipe 5: Red Curry with Chicken & Vegetables

My own photo coming soon...red curry pics didn't turn out. This one's from www.atasteoftahi.com

NOTES

• If you're not a curry fan or have never tried to make it, please do. You will enjoy it! The trick is buying good curry paste. Visit your local Asian food market for the good stuff.

INGREDIENTS

• 1 can unsweetened coconut milk (not the light kind!)
• 2-3 tbsp red curry paste (we like it spicy and use 3ish tbsp, use less for a milder taste)
• 1 tbsp soy sauce
• vegetable oil
• 1 1/2 lbs boneless chicken thighs (or breasts), cut into 1/2-inch strips or chunks
• salt and pepper
• 1 tbsp finely grated fresh ginger (peeled first)
• 3 cloves garlic, minced or grated
• 1/2 c. chicken broth
• 2 c. (dry) rice, cooked according to package directions (try Jasmine)
• Vegetables of choice - I like to use 1 bunch of green onions and at least two of the following: 1 sweet bell pepper, 1 lb of mushrooms, chopped bok choy, green beans, etc.
• Cilantro leaves and chopped peanuts for topping

DIRECTIONS

1. In a small bowl, whisk the coconut milk (save a little coconut milk to mix with 1 tsp soy sauce if making a separate pan for the kids) with the curry paste and soy until well combine. Cook rice according to package directions.

2. Season chicken with salt and pepper. Heat a large skillet over medium heat. Add at least 2 tbsp oil and heat until beginning to smoke. Add chicken and cook in a single layer over medium high heat, turning once, until cooked (does not have to be completely cooked through).

3. Transfer chicken to a plate and pour off any oil/liquid. Saute veggies (start with veggies that will take the longest like bok choy or green beans then add others like mushrooms, peppers, etc. after about 5 minutes). Stir in the ginger and garlic and stir-fry 1 minute longer. Remove some veggies and set aside with some chicken if making a separate pan for the kids.

4. Add the chicken, curry mixture, and broth to the skillet with the veggies. Simmer 2-5 minutes or until chicken is cooked through. If making a separate pan for the kids, add the leftover coconut milk that you set aside, 1 tsp soy, veggies, 1/4 c. broth or water (or more if needed), chicken and 1 tsp curry powder to a skillet. Cook 2-4 minutes.

5. Serve in bowls with curry over rice and topped with cilantro leaves and chopped peanuts.

Week 55, Recipe 1: Chicken Sesame Stir-Fry

NOTES

• Use whatever vegetables your family likes - I like the flavor and color of a variety of veggies. This sauce is great! My new favorite stiry-fry recipe.
• I always double the sauce recipes for stir-frys and Asian dishes (the recipe below is doubled from the original).
• Original recipe from Simply in Season Cookbook
• Make the sauce ahead of time and refrigerate. Cut up veggies ahead of time and refrigerate for an easy dinner prep.

INGREDIENTS

For sauce (whisk together in a bowl and set aside):

• 1 1/2 c. chicken or vegetable broth
• 6 tbsp soy sauce
• 2 tbsp brown sugar
• 2 tbsp sesame oil
• 1 tbsp sesame seeds
• 2 tbsp cornstarch
• 1 heaping tbsp ginger, peeled and minced
• 4 cloves garlic, minced or finely grated
• 1/2 tsp (or to taste) of hot sauce (I like the Asian Siracha brand)

For stir-fry:

• 1 lb chicken (boneless thighs or breasts), cut into strips or bite-size pieces
• 3-6 c. (approximately) of veggies. I used sugar snap peas (snow are good too), red cabbage, thinly sliced carrots, yellow bell pepper, mushrooms, and green onion. Other options: green beans, sliced onions, bell peppers of any colors, zucchini, broccoli, asparagus.
• Hot cooked rice (I like jasmine for stir-fry)

DIRECTIONS

1. Mix sauce ingredients in a bowl and set aside.
2. Cut up vegetables of choice and keep each type separated.
3. Start rice and cook according to package directions.
4. In a large skillet or wok, heat 1-2 tbsp oil and cook the chicken, without disturbing, until lightly browned on bottom side. Stir to mix up and cook 3-5 minutes longer or until no longer pink. Remove from skillet.
5. In the same skillet, stir-fry whatever vegetables you're using in this order: carrots first for a minute or two, then add broccoli, sliced (not green) onions, bell pepper strips, asparagus, cabbage and stir fry for a minute or two. Then add mushrooms and stir fry 1 minute or so.
6. Add chicken back to skillet/wok and add sauce, bringing to a boil and stirring. Reduce heat and simmer about 3 minutes or until sauce thickens.
7. Turn off heat, sprinkle with green onions and serve immediately over rice.