Wednesday, December 28, 2011

Creamy Shrimp and Corn

Servings: 2
  • 1 can of corn
  • 2 portions shrimp (1/2 lb or so)
  • bacon
  • tomato/tomato juice
  • 1/4 cup greek yogurt
  • herb and butter rice pack
Make rice according to directions on package.
cut off 3 strips from frozen bacon or slice 3 pieces of bacon into small chunks and render until crispy in hot large saute pan.  Once bacon is crispy, add corn and shrimp.  Cook until shrimp are slightly opaque.  Add chopped tomatoes or just juice if you’re not a huge tomato fan.  Remove from heat once shrimp are completely cooked and then remove from heat.  Add greek yogurt and stir in.
Serve corn and shrimp over rice.

Friday, December 16, 2011

Chicken and Spinach Lasagna

Servings: 6 (I know this will leave you with lots of left overs, but you could serve it when you have company or just freeze the remainder and have it for lunch!)
Preheat oven to 350 degrees.
  • 1/2 lb ground chicken (you could really use any ground meat you like)
  • 1/2 onion (diced)
  • 1 large garlic clove
  • 1/2 cup cottage cheese
  • 5 oz frozen spinach (thawed and drained)
  • 1/4 cup all purpose flour
  • 1/4 cup butter or olive oil
  • 1 cup chicken broth
  • 1/2-3/4 cup milk (I use silk unsweetened almond milk)
  • 6 or so pieces of lasagna noodles (I prefer whole wheat)
  • 1/2 cup grated parmesan
  • shredded mozzarella cheese
First add the ground chicken, diced onion and minced garlic clove into a saute pan and cook over medium high heat until chicken is done and onion is translucent.  Then reduce the heat to low and stir in spinach and cottage cheese.

While the chicken and onions are cooking, bring a large pot with water and salt to boil and add the lasagna noodles.  Cook until al dente or lightly softened.  Do not cook them all the way because they will cook more in the oven.  When they are softened, remove from boiling water, rinse with cold water to stop the cooking and set aside.
For the sauce, mix the flour and butter or olive oil together in a small sauce pot over medium high heat. Combine the chicken broth and 1/2 cup of milk.  Once flour-butter is incorporated, slowly add the chicken broth and milk liquid while whisking.  You will initially get clumps- this is okay, keep whisking.  Bring to a boil and allow to slightly thicken.  If it gets too thick, add more milk to loosen.  Add the parmesan cheese and let melt into sauce.
Spread a small amount of the sauce into a baking dish and lay a layer of lasagna noodles.  Add 1/3 of the meat mixture, add 1/3 of the sauce and then sprinkle mozzarella on top.  Then add a second layer of noodles, with another 1/3 of the meat and 1/3 of the sauce and again sprinkle mozzarella.  Layer the last of the noodles on top and add the last of the meat, sauce and top with mozzarella.
Top with aluminum foil and Bake in the oven for 30 minutes then remove foil and bake for 15-20 more or until top is brown and bubbly.
OPTIONAL:  You can add stale breadcrumbs or panko on top after removing the aluminum foil for an added crunch texture.

Thick and Creamy Taco Soup

Servings: 3
  • 1 cup chicken broth
  • 1 can white beans (ie cannelloni beans)
  • 1/2 cup greek yogurt
  • 1/2 can corn
  • 1/2 can black beans
  • 1 small can green chilies
  • 1 chicken breast (you can pre-saute/roast or buy precooked chicken)
  • 1 tablespoon cumin
  • 2 teaspoons chili powder
  • pinch oregano
  • pinch red pepper flakes
  • 1/2 lime (for juice)
  • salt to taste
Start by pureeing the white beans and the chicken broth.  Then add in the greek yogurt and continue to puree until smooth.  Add to a soup pot or other small pot.   Put pot on medium heat
Add in corn, chilies, and black beans.  Cube or cut chicken into small bite sized pieces.  Add seasonings and lime juice.
Let simmer for 30-45 minutes and serve.
NOTE: You can also add salsa or diced tomatoes if you’d like, I am not a huge tomato fan unless its pureed and in a sauce.

Friday, December 2, 2011

Easy Peasy Chicken Pot Pie

Serves 4.
Preheat oven to 350 degrees.
  • 12 oz or so of oven roasted chicken breast (I like to buy canned and then spread in on a baking sheet with some seasonings or you could just buy store bought oven roasted chicken or lastly buy raw chicken breast and roast it then chop into bit sized pieces)
  • bag of frozen vegetables (I like the variety pack with peas, carrots, green beans, limas and corn)
  • 2 cans of your favorite cream of… soup.  I have done this recipe with cream of broccoli, mushroom and chicken.  They are all delicious.
  • Dried sage
  • cayenne
  • 2 tubes of crescent rolls from you grocery store.
Start by opening one of the tubes of crescent rolls and spread along the bottom of a baking dish.  Put into oven and let cook slightly.  This will prevent the bottom crust from being raw when you go to serve.
In a pan on the stove combine frozen vegetables and cream of soups.  Bring to boil and cook until vegetables are warm and no longer frozen.  Add chicken last as to not over cook.
ALTERNATIVE:  If you don’t want to use cream of… soup, you can easily make a roux using equal parts butter/oil and flour in the bottom of your pot first, whisking to combine.  Then add chicken broth slowly and bring it to a boil.  This will thicken and you can use it instead or in combination.
After mixing in chicken season with salt to taste, a dash of cayenne and a dash of dried sage.  Pour into baking dish over crescent layer.
Pop second tube of crescent rolls and spread on top filling.  Put back into oven for 20ish minutes or until top layer is golden brown and flaky.