Monthly Archives: June 2013

Chicken Club Casserole

Chicken Club Casserole

 

Ingredients

1 lb spiral pasta, cooked
4 cups cubed cooked chicken
2 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted
1 cup crumbled cooked bacon
1 cup milk
1 cup mayonnaise
4 medium tomatoes, seeded and chopped
3 cups fresh baby spinach, chopped
2 cups (8 ounces) shredded Colby-Monterey Jack cheese

Step 1

Preheat oven to 375 degrees. In a bowl, combine all of the ingredients EXCEPT the shredded cheese.

 

Step 2

Pour contents of bowl into the baking dish. Sprinkle with shredded cheese.

 

Step 3

Bake at 375 degrees for 35-40 minutes or until bubbly and cheese is melted.

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Pot Roast (FREEZER MEAL)

To assemble: Put a whole raw pot roast (4lb or so) in a Ziploc bag. On top of the roast, layer 1 cup of chopped onion, half a bag of baby carrots (or 3 large carrots, chopped), 3 stalks of chopped celery, and half a container of mushrooms. On top of the veggies, sprinkle a pack of Onion Soup Mix and add a can of Cream of Mushroom soup. Seal and freeze.

To cook: Take out the bag the night before and let thaw overnight. The next morning, pour the roast/veggies in the slow-cooker (it’s okay if it’s partially frozen). Cook on low for 8-10 hours. Season with salt to taste and serve over rice.

Chicken with Preserved Lemon, Chillies and Coriander


4 chicken breast fillets cut in half lengthwise.
2 tabsp olive oil
then another 2 tabs olive oil,
2 garlics finely chopped garlic,
1-2 small, finely chopped red chillies
1 tabsp honey.
2 tbsp finely chopped preserved lemon
1 tbsp chopped chives
1 tbsp fresh lemon juice
handful coriander leaves..
potatoes to serve it with and salad
.
·Cut 4 chicken breast fillets in half lengthwise so they are easy to cook. Skinny is good. It’s a great way to trick yourself into believing there are less calories .
·Chop up the garlics
·Chop up the chillies
·Chop up the preserved lemon
·Chop up the Amex before it’s too late (and you hit Prada)
·Get out the honey honey
·Pull the leaves off the coriander.
·Think about how wonderful it is to be able to cook, eat divine food and shop all in one day
·Now pour a wine and get cooking
·Heat 2 tbsp olive oil in a large frying pan to moisterise and then cook the chicken over high heat for 3-4 minutes each side or until they are the same delicious brown as a new Miu Miu bag
·Add more olive oil about 1 1/2 tbsp olive oil, Good for the skin
·Then add the garlic, the red chillies and the honey on top of and around the chicken.
·Cook all that for 1 minute or 3 then add 2 tbsp finely chopped preserved lemon
·Add the chives, drizzle on some fresh lemon juice and accessorise with coriander
·Serve with chic potatoes and a green salad
·So pretty with all that green, red and lemon yellow
·So delicious

Buffalo Chicken Salad

Ingredients

  • 2 (8-ounce) boneless, skinless chicken breast halves
  • 2 tablespoons cayenne pepper hot sauce (or other hot sauce), plus more to taste
  • 2 teaspoons olive oil
  • 2 hearts Romaine, cut into 1-inch strips (about 8 cups)
  • 4 celery stalks, thinly sliced
  • 2 carrots, coarsely grated
  • 2 scallions, green part only, sliced
  • 1/2 cup Blue Cheese Dressing, recipe follows

Directions

Preheat the broiler. Put the chicken between 2 sheets of waxed paper and pound with a mallet or hammer so the chicken is an even thickness of about 3/4-inch, then cut the chicken crosswise into 1/2-inch strips. In a large bowl, combine the hot sauce and the oil, add chicken and toss until the chicken is well coated. Arrange the chicken on a baking sheet and broil until it is cooked through, about 4 to 6 minutes, turning once.

In a large bowl combine the Romaine, celery, shredded carrots and scallions. Toss with the dressing. Divide the greens between 4 plates, top with the chicken. Serve with extra hot sauce.

SERVES 4

Calories: 254

Total Fat: 10 grams

Saturated Fat: 3 grams

Protein: 31 grams

Total carbohydrates: 10 grams

Sugar: 5 grams

Fiber: 4 grams

Cholesterol: 74 milligrams

Sodium: 471 milligrams

Blue Cheese Dressing:

  • 2 tablespoons mayonnaise
  • 1/4 cup lowfat buttermilk
  • 1/4 cup plain fat-free yogurt
  • 1 tablespoon white vinegar
  • 1/2 teaspoon sugar
  • 1/3 cup crumbled blue cheese
  • Salt and freshly ground pepper

Fold a full sheet of paper towel into quarters and put it into a small bowl. Spoon the yogurt onto the paper towel and place in the refrigerator for 20 minutes to drain and thicken. In a medium bowl, whisk the buttermilk and thickened yogurt into the mayonnaise until smooth. Add the vinegar and sugar and continue to whisk until all the ingredients are well combined. Stir in the blue cheese and season, to taste, with salt and pepper.

Yield: 3/4 cup

mexican chicken

MEXICAN CHICKEN
1 pound boneless chicken breasts
1 teaspoon Seasoning for fahitas
Salt, to taste
1/2 cup enchilada sauce
4 ounces cheddar cheese, shredded
3 green onions, chopped

Sprinkle the chicken on both sides with taco seasoning; grill or sauté. Cut the chicken into cubes and place in a greased 8×8″ baking dish; season with salt to taste. Add the enchilada sauce and toss to coat the chicken. Sprinkle the cheese over the chicken and bake at 350º for 10-20 minutes, until hot and bubbly. Scatter the green onions over the top.

Spaghetti sauce

4 lbs ground beef/pork/ veal mix
double concentrated tomato paste in tube
2 cans hunts tomato paste
2 cans diced tomatoes
2 large cans tomato sauce Hunts
2 cans ground tomatoes
1/2 head celery chopped
4 sweet peppers (red/yellow/orance)
4 onions chopped
6=8 cloves garlic
2 cups of chopped mushrooms
Basil
Oregano
ground hot peppers
pepper
salt
italian seasoning
2 large carrots chopped
olive oil

Saute onions, carrots and celery and garlic in olive oil until tender. Add beef mixture to brown. If there is too much meat to fit in the bottom of the stockpot at one time, brown it in batches. Add all vegetables left and all tomatoe mixes and herbs, and stir well.

This is a long cooking spaghetti sauce, and can be left to simmer all day over medium-low heat. Stir ever 20 minutes, making sure to scrape the sides and bottom of the pot each time. If you will be away from the pot, keep it covered. The liquid from the diced tomatoes will reduce as the sauce cooks, and the tomato base will take on a slightly rust brown colour. You don’t need to add sugar or salt during the cooking. Just be patient while it cooks!

Cool slightly when it reaches the desired consistency, and portion the sauce out as required for the recipes you plan to prepare.