Chicken and Wild Rice Casserole

This recipe was originally found in the Betty Crocker Cookbook.  We've made some adjustments to better suit our taste.  Serve with a veggie side or fresh-made bread! 


Ingredients:

1 1/2 C wild rice, cooked according to package directions

1/4 cup chicken fat or butter

1/3 cup flour 

2 teaspoons salt

1/8 teaspoon pepper 

2 TBSP paprika

Oregano, to taste

Garlic powder, to taste

Parsley, to taste

Basil, to taste

1 cup chicken broth

1 1/2 cups milk

2 cups cut-up cooked chicken or turkey 

1 cup cut up fresh mushrooms

1/3 cup chopped green pepper 

1/4 cup slivered almonds

1/3 cup shredded cheddar cheese

Directions:

Melt chicken fat/butter in large saucepan over low heat.  Blend in flour, salt and pepper and spices.  Cook over low heat, stirring until mixture is smooth and bubbly.  Remove from heat.  Stir in broth and milk.  Heat to boiling stirring constantly.  Boil and stir 1 minute.  Taste the sauce and add any additional spices, to your taste preference.  Stir in remaining ingredients.

Pour into 9 x 9 ungreased baking dish .  Bake uncovered 40 to 45 minutes.  Sprinkle with cheddar cheese five minutes before the casserole is done cooking (optional).

Blog post in Hearthside Gatherings: http://hearthsidegatherings.blogspot.com/2012/07/post-one-hundredth-plus-more-owl-corner.html

Weight Watchers Lasagna

This is based on the Weight Watcher's recipe for meatless lasagna.  I have adapted it to my taste, and I'll include their recipe for homemade tomato sauce at the end of the recipe.  Super easy!

6 Servings--Use a sprayed 9x9 baking pan for this.  One slice is 9 points+, and 1/4 of the recipe is 13 points+. 

Ingredients:

2/3 C low fat ricotta cheese
1 large egg, beaten
1/4 C chopped fresh parsley
2 TBSP grated Parmesan cheese plus 1 TBSP Parmesan
6 uncooked whole wheat lasagna noodles
4 oz. 2% shredded mozzarella cheese
8 oz. lean hamburger, cooked and seasoned to taste (I use Italian seasoning, salt, pepper, and garlic powder)
15 oz. jar of your favorite pasta sauce (I use Prego Three Cheese, with a little doctoring)

Directions:
Preheat the oven to 350 degrees.  Coat your 9x9 pan with cooking spray.  In a medium bowl, mix the ricotta, egg, parsley and 2 TBSP Parmesan cheese.  In a separate bowl, mix your pasta sauce and cooked hamburger.  Add 3-4 TBSP of pasta sauce mix to the cheese mix, enough to turn the sauce pink.

Spoon about half a cup of sauce into the pan, and spread around to coat the bottom.  Cover sauce with two lasagna noodles, breaking if necessary to make them fit and cover the pan.  Cover noodles with half of the ricotta mixture and 1/3 of the mozzarella cheese.  Spoon 1/3 of the sauce over mozzarella.

Add another layer of noodles and remaining ricotta cheese mix.  Sprinkle with another 1/3 of mozzarella and then another 1/3 of the sauce.

Add the final layer of noodles and cover with remaining sauce.  Sprinkle with remaining mozzarella and 1 TBSP Parmesan cheese.

Bake until noodles are cooked through, cheese is melted and sauce begins to bubble at the bottom of the pan, about 35-40 minutes.  Remove from the oven and let sit another 10-15 minutes before cutting.

Optional ingredients for homemade sauce:
1/2 TBSP olive oil
3 medium cloves of garlic, minced (or to taste)
1 large uncooked onion, Spanish variety, cut in half and thinly sliced
35 oz. plum tomatoes, whole, canned, mashed into pieces
3 oz. can tomato paste
3 leaves basil, fresh
1/2 tsp. sugar
1/8 tsp. crushed red pepper flakes
1/2 tsp. table salt
Directions:
To make the sauce, coat a large heavy pot with cooking spray, set over medium heat.  Add oil; when it starts to shimmer, add garlic and cook, stirring frequently, until garlic begins to soften and become fragrant, about 1-2 minutes.  Add onions and cook, stirring occasionally, until onions turn translucent and start to brown, about 10 minutes.  Add tomatoes, tomato paste, basil, sugar, red pepper flakes and salt, and stir to combine.  Bring sauce to a boil, reduce heat to low and simmer, partially covered, stirring every 20 minutes, scraping bottom and sides of the pot, until sauce reduces slightly and thickens, about two hours.

Weight Watchers Deep Dish Pizza Casserole

This recipe can be found on Food.com.
Super good, and super easy!  This is a great weeknight meal.

Ingredients:

1 lb ground round

1 (15 ounce) can chunky Italian-style tomatoes

cooking spray (Pam)

1 (10 ounce) can refrigerated pizza dough

6 ounces shredded part-skim mozzarella cheese

Directions:

Preheat oven to 425°. Cook meat in a nonstick skillet over medium-high heat until browned, stirring until it crumbles. Drain, if necessary, and return to skillet. Add tomatoes, and cook until heated through. While meat cooks, coat a 13 x 9 inch baking dish with cooking spray. Unroll pizza crust dough, and press into bottom and halfway up sides of the baking dish. Top the pizza crust with meat mixture. Bake, uncovered, at 425° for 12 minutes. Top with cheese, and bake 5 minutes or until crust is browned and cheese melts. Cool 5 minutes before serving.

Yield: 6 servings. 

Each serving is 6 Weight Watcher's points. 

Serve with a salad mixed field greens and a fat-free or low-fat vinaigrette.

Weight Watchers Parmesan Chicken Cutlets

As found on the Weight Watchers website

Ingredients:
1/4 C parmesan, grated
2 TBSP dried Italian seasoned breadcrumbs
1/8 tsp paprika
1 tsp dried parsley
1/2 tsp garlic powder
1/4 tsp fresh ground pepper
4 boneless, skinless chicken breasts (about a pound)

Directions:
Preheat oven to 400*.  In a resealable bag, mix parmesan, bread crumbs, and spices and shake well.  Pour mixture out onto a plate, and dip chicken in, coating all sides.  Place chicken on a nonstick baking sheet, and bake 20-25 minutes or until chicken is cooked through.

4 points per serving.  Serves 4.

Spicy Dr. Pepper Pulled Pork

Friends of ours first posted the link to this recipe on Facebook.  This is a recipe from The Pioneer Woman website, and a link to her website post, as well as a printable version of this recipe, can be found here.  I promise you, this recipe is worth trying!!

Ingredients:
1 whole large onion
1 whole pork shoulder (aka pork butt), 5-7 lbs, bone in
Salt and pepper
1 can, 11oz, chipotle peppers in adobo sauce (I don't like really spicy stuff, so I use a 7 oz. can)
2 cans Dr. Pepper
2 tbsp. brown sugar

Preparation:
Preheat the oven to 300 degrees.  Peel the onion and cut it into wedges, and spread the wedges across the bottom of a large roasting pan or dutch oven.  Salt and pepper the pork, rubbing the seasoning into the meat with your hands.  Pour the entire can of peppers (sauce and all) over the top of the meat and into the pan.  Pour in the Dr. Peppers and stir in the brown sugar.  Place the lid on top of the pot and place in the oven.  Cook for at least six hours, turning the meat over a few times during cooking.  After six hours, remove meat from oven and test with a fork--if the meat pulls apart easily with the fork, then it's done.  If it doesn't, place the meat back in the oven and cook for another hour.  Once the meat is cooked and falling off of the bone, remove the meat from the pan and begin to pull apart with forks.  Discard juice, onions and fat pieces.  This makes a ton of pulled pork, and it tastes incredible!!

Chicken Vegetable Turnovers

This recipe is straight from the Pepperidge Farm puff pastry website.  It was a great comfort food meal on a cold and rainy day.  Check out their website--they had so many wonderful-sounding recipes on there!  I hope to try more soon.

Kind of got away from me, but so good!

Ingredients:
1 jar (12 oz) Campbell's Slow-Roasted Chicken Gravy
1/2 tsp dried thyme leaves, crushed
1/8 tsp garlic powder
Salt & pepper (to taste)
1 1/2 C frozen mixed veggies, thawed
2 C chopped cooked chicken
Flour
1 package Pepperidge Farm Puff Pastry (two sheets), thawed
(Note: I added more herbs and seasonings, to our taste.  This recipe seemed to be a bit bland.  Play around with what you have in the spice cupboard and make it your own!)

Directions:
Heat oven to 400 degrees.
Stir the gravy, thyme, garlic powder, veggies and chicken in a medium bowl.
Sprinkle a work surface with flour.  Unfold one pastry sheet on the work surface and roll into a 12" square.  Cut into four 6" squares.  Repeat with the second pastry sheet.
Spoon about 1/3 C of the chicken mixture in the center of each pastry.  Brush the edges of the pastries with water.  Fold the pastry over the filling to form triangles.  Crimp the edges with a fork to seal.  Place the pastries onto two baking sheets and bake for 25 minutes or until the pastries are golden brown.
So good!

I plugged this into the Weight Watchers website, and they come out to 4 Points Plus/turnover.  Not bad, and delicious!

Simple Stuffed Peppers

Very easy recipe, adapted from the Betty Crocker cookbook.  30-45 minutes from start to finish!

Ingredients:
6 medium green peppers, tops cut off, seeds removed, washed
1 lb hamburger
1 C Minute rice
Salt
Pepper
Italian Seasoning
Garlic powder
1-2 C favorite pasta sauce (we use Prego)
Shredded mozzarella cheese

Directions:
Preheat oven to 350*.

Brown hamburger with salt, pepper, Italian seasoning and garlic powder (to taste) in a large pan with deep sides, until well mixed and cooked.  Drain.  While the hamburger browns, prepare the rice according to the package directions.  When the hamburger is done cooking and the rice is fluffy, add rice to hamburger, and add about 1 1/2 C of pasta sauce to hamburg/rice mix.  Combine.  Stir in a handful of shredded cheese and mix well.

Spray a deep-side 9 x13 pan with cooking spray.  Place prepared peppers in baking pan and scoop the hamburger mix evenly into the peppers.  Top with remaining pasta sauce, and sprinkle mozzarella cheese on top.  Place in preheated oven for 15-20 minutes, or until cheese browns and everything is warmed through, but the pepper is still crisp.

PF Chang's Lettuce Wraps

Labor-intensive, but worth it!   
This recipe is from Todd Wilbur and Top Secret Recipes.
Ingredients:

3 tablespoons oil

2 boneless skinless chicken breasts

1 cup water chestnuts

2/3 cup mushrooms

3 tablespoons chopped onions

1 teaspoon minced garlic

4 -5 leaves iceberg lettuce 

Special Sauce

1/4 cup sugar

1/2 cup water

2 tablespoons soy sauce

2 tablespoons rice wine vinegar (I used regular vinegar)

2 tablespoons ketchup

1 tablespoon lemon juice

1/8 teaspoon sesame oil

1 tablespoon hot mustard (I had spicy brown, and it was fine)

2 teaspoons water

1 -2 teaspoon garlic and red chile paste (I could only find this at an oriental grocery store)

Stir Fry Sauce

2 tablespoons soy sauce

2 tablespoons brown sugar

                  1/2 teaspoon rice wine vinegar (again, regular vinegar worked fine)

Directions:

1. Make the special sauce by dissolving the sugar in water in a small bowl.
2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3. Mix well and refrigerate this sauce until you're ready to serve.
4. Combine the hot water with the hot mustard and set this aside as well.
5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6. Bring oil to high heat in a wok or large frying pan.
7. Saute chicken breasts for 4 to 5 minutes per side or done.
8. Remove chicken from the pan and cool.
9. Keep oil in the pan, keep hot.
10. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12. When chicken is cool, mince it as the mushrooms and water chestnuts are.
13. With the pan still on high heat, add another Tbsp of vegetable oil.
14. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce "cups".
16. Top with"Special Sauce". 

If I plan to fix this after work, I will prepare the sauces and mince all the chicken and ingredients during the weekend and refrigerate.  That way, you just throw it in the pans and it takes much less time after work.  If you make the sauces ahead of time, they will separate a bit in the fridge; just make sure to let them sit at room temp for a little while and re-mix them.

Easy Chicken Fajitas

Fast and easy for making after a long day at work.
Ingredients:
2 lb chicken breasts, cut into small pieces
Fajita seasoning (I use Kroger fajita seasoning in a bottle)
2 red sweet peppers, seeded & sliced
2 yellow sweet peppers, seeded & sliced
2 green peppers, seeded & sliced
1 large sweet onion, peeled and sliced
Favorite brand of salsa
Lettuce, washed and torn into small pieces
Shredded cheddar cheese
Sour Cream
10" round tortilla shells
Butter
Olive oil

In a large skillet, melt enough butter to keep chicken from sticking to pan.  Add chicken and sprinkle with fajita seasoning, to taste, and cook on medium heat until golden brown and chicken is no longer pink.  In another large skillet, heat olive oil and add peppers and onion, cook on low-medium heat until the veggies are tender and the onions are slightly carmelized.  In a 10" skillet, melt a small amount of butter and add a tortilla shell.  Heat until slightly brown on each side, only a minute or two per shell.  Once everything is cooked, add lettuce, cheese, sour cream, salsa, and whatever other toppings you like!  If you prefer, you can crumble Doritos and use in place of tortilla shells.  Very easy and quick.

Jeremy & Laura's Pan-Fried Steak and Potatoes

Ingredients:
4 6-oz steaks (we just used 2, it was fine)
2 tbsp oil
6 tbsp crushed black peppercorns (we used 3)
3 tbsp butter
3 tbsp Cognac (we used Scotch, a web site said you can substitute this with Scotch, whiskey, or regular brandy)
1/4 c white wine
1/2 c heavy cream

Directions:
Rub the steaks on both sides with the oil and press the crushed peppercorns into the meat. Melt the butter in a large frying pan and cook the steaks for 2-4 minutes on each side, depending on how you like your steak.

Add the cognac and flambe (we didn't do this, the cast iron skilled sizzled the alcohol right off, no flames needed!) by lighting the frying pan with your gas flame or a match (stand back when you this and keep a pan lid handy for emergencies).

Put the steaks on a warm plate. Add the wine to the pan and boil, stirring, for 1 minute to deglaze the pan. Add cream and stir for 1-2 minutes. Season and pour over the steaks.

Note: The peppercorns are quite strong.  If you don't like really spicy foods, regular pepper would work just as well.

Baked potatoes:
Preheat oven to 350, put racks in middle and bottom slots. Place pan or foil on bottom rack to catch drippings.

Wash and dry potatoes, and then stick them with a fork a few times so they don't explode. Then coat them in canola oil and sprinkle them with your choice of salt.  Place directly on middle rack and bake for an hour, or until the skin is crispy and the insides are cooked.

The sauce from the steaks is DELICIOUS on the potatoes.

Irene's Stuffed Spinach Pizza

DOUGH:
3 teaspoons sugar
2 packages active dry yeast
1 1/4 cups warm water (105 to 115 F)
3 1/4 cups (more or less) bread flour
3 teaspoons salt
4 tablespoons vegetable oil

SAUCE:
3 14-ounce diced tomatoes drained.
2 tablespoons olive oil
1 teaspoon oregano
1 teaspoon basil
1 teaspoon salt
1 clove garlic, crushed
1/4 cup parmesan cheese

STUFFING:
1/4 pound fresh spinach or 2 9 ounce chopped frozen spinach
8 ounces mozzarella cheese

DOUGH: Dissolve sugar and yeast in water. Set aside. Mix flour and salt in a large mixing bowl. Make a well in the flour; add the yeast mixture and vegetable oil. Mix and knead thoroughly until a rough mass of dough is formed that cleans the sides of the bowl. Turn the dough out onto a floured work surface; knead 5-6 minutes until the dough is smooth and soft. Dust the flour if the dough sticks to your hands. Dust the dough lightly with flour; place it in a lightly floured mixing bowl. Cover the bowl with place wrap and a kitchen towel. Set it in a warm place to rise for 1 - 1 1/2 hours until doubled.

Punch down the dough; turn it out onto a work surface and knead for about 1 minute. Divide the dough into pieces - 1 slightly larger. Roll out the larger piece (this will be the bottom layer of dough) until it is about 3 inches larger than the pan and 1/8 inch thick. Oil the bottom and sides of the pan. Place the dough in the pan; push it into the bottom and sides. The dough should overlap the pan by about 1 inch. Trim off the excess overlap with a knife. Set the pan aside. Roll out the second piece of dough until it is about the same size as the pan.

SAUCE: Drain off all the liquid from each can and crush the tomatoes with your hands and then add the remaining ingredients (do not cook).

STUFFING: Wash the spinach thoroughly and dry it completely. Remove the stems. Finely chop the leaves (food processor works nicely). If using frozen spinach, defrost it and drain it very well. In a bowl combine the spinach and mozzarella.

TO ASSEMBLE AND BAKE: Preheat the oven to 475 F. Put the spinach and cheese mixture into the pan. Lay the second piece of dough over the spinach-cheese mixture. Crimp the edges of dough together with your fingers to form a thick border. Press down on the filling with your hand. Cut a 1 inch slit in the center of the top crust to allow steam to escape.

Spread the tomato mixture evenly over the top crust. Bake the pizza in the preheated oven, on the lowest rack, for 10 minutes. Move the pizza to an oven rack 2 slots above the lower rack and bake an additional 25-30 minutes, until the crust is lightly browned.

Enjoy!

Billie's Potato Soup

Great for a cold day.
Ingredients:
6 c. cubed, peeled potatoes
5 c. water
1/2 c. chopped celery
1/2 c. thin sliced carrot
1/4 c. butter
4 tsp. chicken bullion (or 4 cubes)
2 tsp. salt (sometimes I only use 1 tsp.)
3 tbsp. chopped parsley (I just sprinkle some in)
1 can evaporated milk

Directions:
Combine first 7 ingredients (all but milk and parsley) in crock pot. Cover and cook on high 7 hours. Add milk and parsley. Mix well, cover, and cook for 30-60 mins. longer.

Delicious Beef Stew

This batch of stew is made with venison stew meat

Unbelievably delicious and hearty!
Adapted from Paula Deen's beef stew recipe.
Ingredients:

2 pounds cubed trimmed sirloin (or venison)

2 TBSP olive oil

2 C water

3 TBSP beef bouillon cubes, crushed into powder

1 TBSP Worcestershire sauce

Garlic powder

Crushed dried bay leaves

Onion powder

Salt

Pepper

Paprika

Dash of ground allspice or ground cloves

3 large carrots, sliced

3 ribs chopped celery

3 medium red potatoes, cubed

2 TBSP cornstarch

Directions:

Heat olive oil in stock pot.  Add meat, salt, pepper, and garlic powder (all to taste) and mix together.  Brown meat.  While meat is cooking, mix water and bouillon powder together well.  Add water mix to browned beef, and add Worcestershire sauce, bay leaves, onion powder, paprika, and allspice to mix (again, to taste).  Bring to boil, then reduce heat and simmer for 1-1/2 hours.  Add more water as necessary.  Add veggies, simmer another 45 minutes or until veggies are tender and potatoes can be pierced with a fork.  In a small bowl, mix ¼ cup of cold water with 2 TBSP cornstarch until dissolved.  Scoop a small amount of hot liquid from the pot and stir it into the cornstarch, then add mixture to the stew.  Allow to simmer until desired thickness. 

Jeanette's Bourbon Chicken

Good and easy!

Ingredients:

2lbs chicken (cut into bite size pieces)

1-2T olive oil
1 garlic clove, crushed
1/4-1/2t ginger
3/4-1t crushed red pepper flakes (can sub paprika)
1/4c apple juice
1/3c brown sugar
2T ketchup
1T cider vinegar (can use reg. vinegar)
1/2c water
1/3c soy sauce

Directions:

Mix all ingredients below olive oil and pour into ziploc and throw chicken in. Freeze.

Thaw. Cut chicken up. Heat oil in pan; brown chicken. Remove chicken. Add liquid and cook until all is mixed and sugar dissolved. Add chicken back. Bring to a hard boil. Reduce heat and simmer about 20 min. Serve over rice.

Tips: Can use the chicken mix recipe if just making it without freezing.

Father-In-Law Tuna Casserole

You will have everything you need in your pantry!
Ingredients:
2 C uncooked macaroni noodles
2 regular sized cans of tomato soup (more or less--to taste/preference)
2 tins of drained tuna
Salt/pepper to taste (optional)
Parmesan for topping

Directions:
Spray with cooking spray a 9 x 13 pan.  Preheat oven to 350*.  Cook and drain macaroni, spread into pan.  Add tuna and tomato soup, mix thoroughly.  Sprinkle parmesan cheese over top to  desired coverage.  Bake at 350* for about 20 min. or until hot in the middle and cheese is lightly brown.

Cheesy Chicken Broccoli Mac

Easy and quick for when you don't feel like cooking.
Ingredients:
1 box of your favorite macaroni & cheese mix
1 pound of chicken, cooked and cubed
1 C frozen chopped broccoli, thawed
1/2 C cubed Velveeta cheese (more or less--add to taste/preference)

Directions:
Cook chicken over medium heat in a frying pan until fully cooked, seasoning to taste (I use garlic powder and pepper), set aside.  While chicken is cooking, prepare the macaroni and cheese according to package directions.  Add the chopped broccoli at the same time as the macaroni.  When the macaroni is al dente, drain and return to pot, adding your milk, butter and cheese according to the package directions.  Add extra cheese and chicken.  Stir until Velveeta is melted and everything is mixed together.  An easy and fast dinner!

Parmesan Coated Baked Fish

A coating of my own creation--great for baking or grilling.
Ingredients:
1 C. Bread crumbs
1 C. Grated Parmesan cheese
Garlic powder to taste
Oregano, to taste
1 egg, beaten
4-4 oz. fish fillets (I like salmon or tilapia)

Mix the dry ingredients together.  Rinse and pat the pieces of fish dry.  Dredge fillets through the egg, then coat with dry mixture.

Heat oven to 350*.  Cut four pieces of aluminum foil big enough to enclose fish, and spray with non-stick spray.  Place one piece of fish in each piece of foil, folding the ends up and closing the foil loosely over the top.  Bake at 350* for 30 mins. or until fish is baked through and flaky.

Simple Salisbury Steak

Incredibly easy and fast.  The hamburger stays very tender and doesn't dry out while cooking.

Ingredients:

1 pound ground beef

2 TBSP water

1/3 C. dry bread crumbs

1 egg, beaten

1 small onion, finely chopped (approx. 1/4 cup)--I leave the onions out

1 TBSP vegetable oil

1 can (10 3/4 oz. Campbell's beef gravy

Additional spices, to taste (I add garlic and herb, salt and pepper)

Directions:

Thoroughly mix beef, bread crumbs, water, egg, and onion in a medium bowl.  Shape mixture into 1/2-inch thick patties (approx. 4).  Heat the oil in a 10-inch skillet on high heat.  Add patties until well browned on each side.  Pour off any fat.  Add the gravy to the skillet and continue to cook patties until well done and no longer pink in the center, approximately 10 minutes more.

Easy Two-Step Chicken

Easy and fast.  The chicken stays tender, thanks to the soup mixture.

Ingredients:

4 pieces boneless skinless chicken breasts

1 can cream of mushroom OR cream of chicken

1/2 C milk OR water

1 TBSP olive oil

Salt, pepper, herbs & spices

Directions:

Heat oil in deep skillet.  Add chicken, cook until well browned on each side.  In a small bowl, mix soup and milk or water until well combined.  Remove chicken to plate and add soup mix to pan, mixing well.  Heat to simmering, then add chicken and cover.  Cook until chicken is no longer pink and juices run clear.  Turn chicken pieces occasionally to prevent sticking to pan.