Chinese Style Steamed Chicken

Chalk this one up as super easy, super quick, and super yummy! 

 I did this in my rice cooker with the steamer basket, but a steamer basket in a pot with boiling water would work as well. 

Chinese Style Steamed Chicken (South Beach Diet Cookbook)
2-4 boneless, skinless chicken breasts
4 cloves garlic, minced
1 tsp ginger (fresh or powdered)
2-3 Tbsp soy sauce
1 tsp red pepper flakes
4 cups broccoli florets

Fill bottom of steamer bowl with an inch of water and bring to a boil.  Combine chicken with garlic, ginger, soy sauce & red pepper flakes.  If you have time, let marinate for 30 minutes or longer.  Place chicken in steamer basket, pour remaining soy sauce over the chicken, close the lid and let cook for 5-7 minutes (the breasts I used were about 6 oz each and they took closer to 7 mins a side). 

Turn the chicken, add the broccoli, and steam for another 5-7 minutes.  Definitely use a meat thermometer if you can, the chicken is done when it reaches 165 degrees. 

The chicken turned out super moist and yummy, I was amazed at how easy this was!  Maybe next time I'll try steaming some rice at the same time....  as you turn the chicken and add the broccoli, leave the lid closed as much as possible so the heat does not escape.

Chicken Ham & Rice Casserole

Chicken, Ham & Rice Casserole:
1 cup cooked rice
1 cup cubed ham (cooked)
2 cups cubed chicken (cooked)
1 can cream of mushroom soup
1 cup sour cream (can use low fat)
1- 1 1/2 tbsp Worcestershire sauce
2-3 tbsp milk
1/2 cup grated cheddar cheese
1 cup bread crumbs

Combine all ingredients except the bread crumbs.  Spread in a 9x13 inch pan.  Top with bread crumbs.  You can either mix the bread crumbs with melted butter, or I just prefer to spray them with cooking spray after I've put them over the casserole.  Bake at 350* for 30 minutes.  Sometimes I mix in peas or broccoli as well.

We love this one!

Easy Chicken Bake with Stove Top Stuffing

 Got this off of the back of the Stove Top Stuffing box.  Definitely a keeper, even my picky eater Chad ate it right up.  It's like an easy twist on Chicken Pot Pie.

Ingredients:
1 box chicken flavored Stove Top Stuffing
3 chicken breasts
1 16 oz package frozen, mixed vegetables, thawed
1 10.5 oz can Cream of Chicken Soup
1/3 cup sour cream
1/2 cup chicken broth
1 cup hot water
1/2 to 1 cup shredded cheddar cheese
salt & pepper

Directions:
Preheat the oven to 400 degrees.  Spray a 13x9 inch casserole pan with nonstick spray.  Cut the chicken into bite-size pieces and place on the bottom of the pan.  Season with salt & pepper. Mix the stuffing mix into the cup of hot water until just moist, set aside.  Mix the thawed veggies with the soup, sour cream, and chicken broth.  Spoon over the chicken.  Sprinkle with the cheese (or you could add the cheese to the veggie mixture).  Cover with the stuffing mix.  I sprayed the top with spray butter to give it a little more flavor, but you can skip that step.  Bake in the oven for 30 minutes until bubbly.

Meaty Mac n Cheese

I'm always looking for a good homemade Mac n Cheese recipe.  If you have one, post it!

Ingredients:
1 lb elbow pasta
4 cups broccoli florets, cut into bite-size pieces
1 lb cubed ham
2 tbsp milk, plus 1 cup
2 tbsp flour
1 tbsp butter
2 cups cheddar cheese, shredded
salt to taste (VERY important!)

Directions:
Cook the pasta according to directions, when the pasta has 5 minutes left to cook, add the broccoli.  Continue cooking until the pasta is al dente and the broccoli is bright green.

While the pasta cooks, make the sauce.  Combine 2 tbsp milk with the flour in a small bowl, stir until smooth.  Melt the butter over medium heat in a sauce-pan (don't let the butter brown or it will clump the milk/flour mixture).  Stir in the milk/flour mixture and whisk in the remaining 1 cup milk, stirring constantly.  Continue stirring until the sauce is the consistency of heavy cream, 2 to 3 minutes.  Remove from heat and stir in the cheese and ham until the sauce is smooth again.  Add salt to taste.

Toss the pasta mixture with the sauce and serve.

Optional topping:
Transfer the macaroni and cheese to a baking dish coated with cooking spray.  Combine 2 tbsp melted butter with 1/3 cup each bread crumbs and grated parmesan cheese.  Sprinkle the mixture on the pasta.  Bake at 450* until the topping is golden, 3 to 5 minutes.

Chicken Tandoori

http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-tandoori-recipe/index.html

I have made this a few times and it is SO good and easy! I make the marinade after lunch and let it marinade until dinner.

Chicken Tandoori
Food Network Kitchens

Courtesy of Food Network Magazine

Ingredients

* 8 skinless, boneless chicken thighs (about 2 1/2 pounds)
* Juice of 1 lemon
* Kosher salt
* 1/2 cup plus 2 tablespoons plain yogurt
* 1 tablespoon vegetable oil
* 1/2 small red onion, roughly chopped
* 3 cloves garlic, smashed
* 1 2-inch piece ginger, peeled and roughly chopped
* 4 teaspoons tomato paste
* 2 teaspoons ground coriander
* 1 1/2 teaspoons ground cumin
* 1 3/4 teaspoons hot paprika
* 2 tablespoons chopped fresh cilantro
* Cooked rice, for serving (optional)

Directions

Preheat the broiler. Make shallow cuts in the chicken thighs with a sharp knife. Toss the chicken with the lemon juice and 1 1/2 teaspoons salt in a large bowl.

Pulse 2 tablespoons yogurt, the vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin, 11/2 teaspoons paprika and 1/2 teaspoon salt in a food processor to make a paste. Toss the chicken in the mixture and let marinate 15 minutes.

Place the chicken on a foil-lined broiler pan. Broil, turning once, until slightly charred and a thermometer inserted into the center registers 165 degrees F, 5 to 6 minutes per side.

Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 teaspoon paprika, the cilantro and a pinch of salt in a bowl. Top the chicken with the yogurt sauce and serve with rice, if desired.

Per serving: Calories 237; Fat 9 g (Saturated 2 g); Cholesterol 115 mg; Sodium 1,266 mg; Carbohydrate 8 g; Fiber 2 g; Protein 30 g

Pepperoni Pizza Puffs

Fridays are pizza nights around here.  I was looking for a way to mix things up.  This recipe was perfect and the kids loved them!

Pepperoni Pizza Puffs (from Rachael Ray magazine)
Serves 4

3/4 cup flour
3/4 tsp baking powder
3/4 cup milk
1 egg, lightly beaten
4 oz mozzarella cheese, shredded (about 1 cup)
4 oz pepperoni, diced (about 3/4 cup)
1/2 cup pizza sauce (see below for homemade recipe)
2 tbsp finely chopped basil

In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg.  Stir in the mozzarella and pepperoni.  Let stand for 10 minutes.
In the meantime, preheat the oven to 375 and grease a 24 cup mini-muffin pan.

Stir the batter and divide among the mini-muffin cups.  Bake until puffed and golden, 20-25 minutes.  Sprinkle the puffs with the basil (I left this out since I didn't have any fresh basil).

Homemade pizza sauce - (adapted from http://allrecipes.com/Recipe/Easy-Pizza-Sauce-III/Detail.aspx )
1 10.75 oz can tomato sauce
1 tbsp flour
2 tsp dried oregano
2 tsp dried basil
1/2 tsp sugar
1/2 tsp garlic salt
pepper to taste

Heat the ingredients in a saucepan, let simmer for 5-7 minutes.  You can also substitute tomato paste for the flour.
Use the pizza sauce for dipping sauce.

You can freeze these.  To reheat, bake them on a baking sheet in a 350 degree oven for 8-10 minutes.

These were really good with buffalo chicken wings and carrots and ranch dressing on the side.

French Dip Sandwiches!

I got this recipe from a mom on baby center (addyj'smomma) and LOVE it. I forgot to take pics...but will the next time I make it.

Beef roast
2 cans of beef broth
2 packages of dry onion soup mix (1 oz)
Extra water (if needed, I never put extra water in mine)
I brown the roast, add it and everything else in the crock pot. Cook on low for 7-8 hours. Shred with fork. Use extra juice in crock pot for au jus.

After about 6-7 hours I shred the meat and put it back in the crock pot until we are ready to eat.

We've eaten them on crusty rolls and onion buns....both very delish. Leftovers are great too!

Zucchini Tomato Salad

Yet another zucchini recipe!

Cut 2 tomatoes and one zucchini into cubes. You want to have an even amount of each.



Add as much ranch dressing as you like. Fabulous and easy salad! My kids love this.

Quick & Easy Taco Soup

I LOVE fall season - it's SOUP time. Here is a relatively new taco soup we have been enjoying - very easy. This makes a 5 qt. pot/pan.

Quick & Easy Taco Soup
* 1 lb. turkey sausage (or ground beef)
* 1 onion
* 3 cans of beans (Light Kidney, Dark Kidney, Pinto, Black)
* 1 can of corn
* 2 cans of dices tomatoes (or chopped fresh, if you have them (3-4 cups)
* 1 cup of salsa
* 1 packet of taco season

Brown sausage and onion. I didn't have an onion, so I used a palm full of dried onion. Season with Salt & Pepper.
Open above cans and DUMP - you can rinse the black beans, if you don't want it to turn a funny color - but I just dump it all.
Add Salsa and packet of taco seasoning. Bring to a boil, cover and turn on low to simmer. NOTE: No water was added, just the juices from all your cans.
Serve with shredded cheese, a dollop of sour cream and tortilla chips (we love the chips with lime!)
Enjoy!!