Monday, August 31, 2009
I found this recipe on the back of Stovetop stuffing that I was trying to use up. It is also located here: http://www.kraftfoods.com/kf/recipes/bruschetta-chicken-bake-65546.aspx
This was easy to make and we enjoyed it with a nice mixed greens salad. I changed it up a bit as indicated by the parentheses and bold below. We both liked it and I think I will make it again! (Note: Dave hates tomatoes! He liked that these were big enough to pick out but also flavored so he didn't mind eating some :) )
1 can (14 1/2 oz) diced tomatoes, undrained (Used Garlic and onion flavored)
1 package (6 oz) STOVE TOP chicken stuffing (Used 2 cups of resealable stuffing container)
1/2 cup water
2 cloves garlic (Only used 1 since in tomato mixture)
1 – 1 1/2 lbs. boneless chicken breast cut into bitesize pieces (I used 3 chicken breasts)
1 t. dried basil
1 cup reduced fat shredded mozzerella cheese
1. Preheat over to 400 degrees.
2. Mix tomatoes, stuffing, water and garlic until stuffing is moist.
3. Layer chicken, basil, cheese and stuffing in a 3 quart casserole or 13x9 baking dish. (I used my 2.5 quart corningware)
4. Bake 30 minutes or until chicken is cooked through.
Tuesday, August 25, 2009
bold This is a yummy dinner and it gives us both lunch for at least a day! It's become a regular dinner staple and it can be prepared up to 5 days ahead. We hope you enjoy it too.
You will need:
You will need:
| ||1 spray(s) olive oil cooking spray (I use Pam)|
| ||2 pound(s) uncooked boneless, skinless chicken breast|
| ||30 oz canned black beans, rinsed and drained (I only use one can, which is 15oz)|
| ||3 cup(s) fat-free sour cream (I only use one sour cream which is about 2 cups)|
| ||2 cup(s) shredded reduced-fat Mexican-style cheese, divided|
| ||8 oz chopped green chilies, two 4-oz cans (I use one)|
| ||2 tsp ground cumin|
| ||1/2 tsp black pepper|
| ||12 medium corn tortilla(s), cut into 2-inch strips (I use small ones cut into three sections. I layer as many as needed)|
| ||1 cup(s) salsa, mild, medium or hot (I put one cup in the mixture to cook and serve with more on the side)|
- Preheat oven to 350ºF. Coat a lasagna pan (glass pyrex) with cooking spray.
- Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces. (We prefer our chicken shredded)
- Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside. (I add one cup of salsa)
- Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.
- Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into pieces. Serve with salsa on the side.
Tuesday, August 18, 2009
My first blog entry was for this chicken recipe. I came back to add the above picture because the first time we made it I didn't take a photo. This recipe is one we have now enjoyed a few times. It is great with some bread to smooth the garlic onto. Both Dave and I love garlic, so we enjoy the smells as this cooks all afternoon.
I used this recipe I found on The Novie Chef:
Crockpot Version of 40 clove chicken
You will need:
2 pounds chicken parts (I used 2 pounds of boneless/skinless chicken breasts)
1 large yellow onion
1 tablespoon olive oil (I used 2 tablespoons)
2 teaspoons kosher salt
2 teaspoons paprika
1 teaspoon pepper
40 cloves of garlic (I used two bulbs which yielded about 30something cloves)
Place onion slices on the bottom of the stoneware insert. In a large mixing bowl, toss chicken parts with olive oil, salt, paprika, pepper, and all of the garlic cloves. Pour into crock pot on top of the onion (do not add water). Cover and cook on low for 6-8 hours, or on high for 4-6.
I cooked the chicken on low for 6 hours and it came our perfect. For only two pounds, I would not recommend cooking it any longer. The garlic spread nicely onto bread. We also prepared a side of spaghetti squash and mixed some of the roasted garlic into it.