This is going to be a lame, pictureless post for all of you, but I’m writing it down so I can remember to put it in my recipe binder.
I pinned a recipe for Chicken Cordon Bleu casserole and Sunday when we wanted chicken cordon bleu (but I didn’t want to do the work) I remembered the recipe. Looked it up: it was kind of complicated. I was looking for help in being…lazy. Googled, found a few more, but they all had substitutes for cream of chicken soup or fancy toppings. Blah.
We just pounded down some chicken breasts and put them in a baking dish. Topped with cheese (I had mozz, I’d use swiss if I had it). Topped with Canadian bacon since we didn’t have ‘real’ ham. Mixed up 1 can of cream of chicken soup and maybe a cup of sour cream, then poured about half or a bit more than half of that on top of the bacon. Then I had bread crumbs in the freezer. I melted a few tablespoons butter, and threw into that some dried onion, some of Paula Deen’s House Seasoning I had in a bag leftover from something else, and 2 cups of bread crumbs. Stir. Put that on top of the the sauce. Cover with foil. We baked it for an hour.
NEXT TIME: I’d leave off the bread crumbs until the last 20 minutes or so, they got a bit over-browned on the edges.
OH MY GOSH: I just had a thought: I bet that would be easy to do in the CROCK POT!! Boo ya.
I didn’t think I liked Indian food, but to be fair, I’ve only tried it once. When I saw this recipe, the picture looked so good and the ingredients were really tame, and things we almost always have on hand. Nathan frequently eats out Indian on business trips and loves tikka masala, so I was really hoping this would at least taste familiar to him since I had nothing to compare it to. WE LOVED THIS. Next time I’ll double the sauce, though, since the kids like more sauce in the rice. SO GOOD.
Adapted from here.
1 cup plain yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon chili powder
1 teaspoon black pepper
2 teaspoons ground ginger
1 teaspoon salt
2-3 boneless, skinless chicken breasts
Tikka Masala Sauce
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon salt
1 (8 ounce) can tomato sauce
1/2 cup fat free half and half*
1/4 cup chopped cilantro
Combine all marinade ingredients, and marinade for 1-8 hours. Grill or cook chicken on stove top, making sure to get almost all (but not all) the marinade off of the chicken before cooking.
Melt butter in large skillet over medium heat. Saute garlic and jalapeno for one minute. Add cumin, paprika and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Garnish with fresh cilantro. Serve over hot rice and with naan.
*The original recipe called for cream – I substituted half and half to save on calories and fat since I was too busy having a heart attack about frying the naan in butter. :) It was really good as it was but with cream it would be sinfully delicious.
It cracks me up to post a really bad picture (again!) but a few months ago I did our “what we ate for dinner” calendar as we went and did a picture each night – super nice to go back and get dinner ideas from pictures.
There’s a better picture at Cooking Light, where I got the recipe.
Dinner: chicken tamale casserole/yellow saffron rice/(not fancy black beans because we ran out of cans!! whoops)
– – – – –
Cooking Light’s Chicken Tamale Casserole (we LOVED this)
- 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
- 1/3 cup fat-free milk
- 1/4 cup egg substitute
- 1 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
- 1 (14 3/4-ounce) can cream-style corn
- 1 (8.5-ounce) box corn muffin mix (such as Martha White)
- 1 (4-ounce) can chopped green chiles, drained
- Cooking spray
- 1 (10-ounce) can red enchilada sauce (such as Old El Paso)
- 2 cups shredded cooked chicken breast
- 1/2 cup fat-free sour cream
1. Preheat oven to 400°.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.
- 354 (36% from fat)
- 14.1g (sat 7.1g,mono 3.3g,poly 1.2g)
My friend, Michelle, brought this over when Emerson was born. New favorite, also because we usually have all these ingredients on hand. SO GOOD. I made it last night, halved the ingredients and baked it in an 8″ square pan.
4 cups chicken breasts, cooked and diced or shredded (or if you like more meat, do that – 1 chicken breast per person)
28 oz green enchilada sauce
1-2 cans of cream of chicken soup (original recipe called for 1, if you like it more saucy, add 2)
1-2 cans (4 oz each) diced green chiles (depending on personal pref)
1/4 c chopped green onions
2 c shredded cheese
1 small bag corn tortillas
Mix enchilada sauce, cream of chicken soup, green chiles, and green onions. This is your sauce. You’ll layer everything in a casserole dish. First layer is tortillas – enough to cover the bottom of the pan, tear to fill in gaps. Second layer is half the chicken, third layer is half the sauce, fourth layer is half the cheese. Repeat.
Bake at 350 for 30 minutes or until warmed through.
We really liked this, and it came together very quickly.
CILANTRO BEEF (or, in my case, turkey)
- 1-2 tbsps vegetable oil
- 1/2 of a large onion, diced
- 1/4 teaspoon ground ginger
- 1 bunch of cilantro, finely chopped
- 1 lb of ground beef or turkey (we used turkey)
- 2 tbsps of oyster sauce (can use soy sauce)
Sauté the onion and ginger in the oil over medium-high heat until onions are soft and just starting to turn color, about 5 minutes. Add beef or turkey and sauté until cooked through, breaking it up into crumbles. Add in oyster sauce. Cook for about a minute. Dump in all the cilantro at once, give the dish a final stir then remove from heat.
Serve over rice, brown rice, or rice noodles. We had it on brown rice, which is still new for us, but we really liked it.
Adapted from CityMama
The kids devoured these, so…success.
- 1 small bag frozen corn
- 1 can black beans, drained and rinsed
- 2 large frozen boneless skinless chicken breasts
- 1 16-oz jar medium salsa (Medium salsa is a must, mild isn’t flavorful enough)
- 1 8 oz package of cream cheese
- tortilla chips
- Any other additional toppings you desire such as chopped cilantro, diced avocado, diced green onion, sliced olives, etc.
- Pour bag of frozen corn in bottom of crock pot. (Can corn can be used in place of the frozen. Just drain it and put the chicken in first followed by the corn)
- Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans and jar of medium salsa.
- Cook on high for 1 hour, and then on low for 4 hours.
- Shred chicken with forks and mix in cream cheese until melted and creamy.
- Serve with tortilla chips and add toppings to individual servings.
From Real Mom Kitchen.
In case you don’t get the Real Simple magazine, here’s the link to November’s article on what to do with leftover turkey. Some great ideas – and you can use them all year with chicken breasts, too.
Those turkey samosas above are on my list for dinner this weekend.