Archive for the ‘Lunch’ Category

Chicken Salad Pitas

June 1, 2012

Chicken Pecan Pitas

I got this recipe from an old Southern Living Cookbook that I borrowed from a friend a few years ago. This was the first time I have ever made the recipe, and it was very tasty. I used walnuts instead of pecans because they are cheaper. I also used spinach leaves instead of the red lettuce.

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Chicken Crescents

May 16, 2011

This is a delicious recipe I recently found in my parents’ church cookbook “Deltona Alliance Church Cookbook.”  We have enjoyed it!

Ingredients:

  • 3-4 boneless chicken breasts, cooked and diced
  • 2 tbsp. butter or margarine
  • salt and pepper to taste
  • 2  8count crescent roll packages
  • 6oz. cream cheese
  • 4-6 tbsp. milk
  • bread crumbs
  1. In a large bowl, add cream cheese and butter.  Microwave on low power to soften. Add milk, salt and pepper to the cream cheese mixture and blend together.  The consistency should be thin but not too runny.
  2. Add chicken and toss to coat.
  3. Separate crescent rolls so that you have 4 squares per package (two triangles together for each).  Spread each square on a cookie sheet until it forms a 5×5 square.  (Squeeze together the center diagonal seam).  You will have 8 squares.
  4. Spoon the chicken mixture into the center of the squares and pull up the edges of the dough and twist to secure. Sprinkle with plain or Italian bread crumbs. 
  5. Bake at 375 until rolls are nicely browned, about 10-12 minutes.

Chicken Barbeque Pizza

April 25, 2011

This is a fun and yummy recipe that requires very little effort.  I make the dough in my bread maker, but you could just as easily buy a pizza crust from the store.  The pie recipe came from me just figuring it out.  The dough recipe comes from the manual for my Bread Box Bread Maker.  It’ll make 2 thick pizza crusts (I usually do one chicken barbeque and one pepperoni).

Pizza crust dough:

  • 1 1/2 cups + 3 Tbs  warm water
  • 2 Tbs oil
  • 2 Tbs sugar
  • 1 tsp salt
  • 2 Tbs dry milk
  • 4 1/2 cups flour
  •  2 tsp active dry yeast

– Put all ingredients into the bread maker and select the dough program for 2 lb.

– When dough is finished in bread maker, place dough on lightly floured surface.  Divide in half and press each half onto a pizza pan (or pizza stone if you have one), raising edges slightly.

Pizza Recipe (makes one pie):

  • About a cup of cooked Chicken (I usually use leftovers after cooking a whole chicken, or you can use canned chicken, or whatever)
  • About 1/2 cup of Marinara sauce
  • About 1/4 cup of Barbeque sauce
  • Shredded mozzarella cheese

– Combine marinara sauce with barbeque sauce (I usually just do this by sight and taste.  The barbeque sauce can easily overpower the marinara sauce, so just add the barbeque a little at a time until it tastes good to you.  If you add too much, just add more marinara.)

– Spread sauce over the dough and top with as much mozzarella as you like (I like mine cheesy!)

– Coat chicken with a Tbs or two of barbeque sauce and spread over cheese.

– Cook the pie at 425* for 15-20 mins and voila! Yummy Chicken Barbeque Pizza.

Stuffed Peppers

March 28, 2011
Red bell peppers.

Image via Wikipedia

 

Last week I found this recipe while browsing through Jane Maynard’s blog “This Week For Dinner.”  She gives credit to a lady named Julia Axtell for giving her the recipe.  While on the blog, I was searching for something a little different than our family’s typical dinner recipe and this did the trick.  The rice mixture that fills the peppers is especially delicious!  I only made half the recipe (I used 4 peppers and half the rice mixture) and it was plently for my husband and I.  Our son has an amazing dislike for green peppers, one of the only foods he does not like,  so we graciously allowed him a peanut butter and jelly sandwich for dinner and all was well!

Ingredients:

  • 6-7 bell peppers of any color, 1 3/4 to 2 pounds
  • 2-4 Tablespoons olive oil
  • 1/2 medium onion, chopped
  • 1 pound sweet or hot Italian sausage, casings removed
  • 3 Cups cooked rice
  • 1 Tablespoon chopped fresh parsley (I left this out only because I did not have any)
  • 1/4 Cup grated parmesan cheese
  • 1 egg, slightly beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2  8-oz. cans tomato sauce
  • 1/2 Cup water

Jane Maynard’s Instructions:

  1. “Preheat oven to 350
  2. Cut tops from peppers and remove seeds and ribs. If your peppers don’t want to stand up nicely, cut off part of the bottom as well to level the base of the pepper.  Try not to cut throught to the inside, but if you do it’s not the end of the world.  Brush outside of peppers with oil.
  3. In a medium frying pan, heat remaining olive oil over medium heat, Add onion and cook 2-4 minutes or until softened.  Crumble sausage meat into pan and cook, stirring to break up lumps, until it begins to lose its pinkness, 5-7 minutes. Drain the fat (use a slotted spoon or pat with papertowels).
  4. Slightly beat egg in a large-ish mixing bowl.  Add rice, parsley, cheese, salt, pepper and sausage/onion mixture.  Mix well.
  5. Stuff the bell peppers with rice filling, mounding top slightly.  Place peppers ina 9″ X 13″ baking dish. Mix tomato sauce with water and pour into dish around peppers. Bake 45 minutes.”

Buffalo Chicken Soup

March 16, 2011

This recipe has been on my list of recipes that I really wanted to try for a long time, ever since my husband got it from a coworker. Last week I tried it for the first time and brought it to a church fellowship dinner. (I know, you’re not supposed to bring a dish you haven’t tried to those kinds of things, but who really cares?) I made a double batch and came back with an empty pan!



Ingredients:

Directions:

  1. Dice chicken and cook on stove in saute pan. Remove chicken from pan, and cook onions in pan until translucent.
  2. In large soup pan, add soup, sour cream, and 4 cups milk. Whisk together and stir until creamy. Add buffalo sauce, onion, hash browns, cooked chicken, and cheese.
  3. After everything heats through, add milk to tone down the heat or more buffalo sauce to heat it up!

Parmesan Green Beans

February 21, 2011

These green beans are a perfect side dish in the summer with green beans fresh from the garden. In the winter I’ll use frozen green beans instead. Either way, this is a delicious and simple side dish!

Parmesan Green Beans

Parmesan Green Beans

Directions

  1. Cook green beans in a pan of boiling water for 8 minutes.
  2. Drain and pat dry with paper towels.
  3. Pour remaining ingredients on green beans and toss lightly.

Black Bean Burrito

February 15, 2011

This Black Bean Burrito recipe was adapted from a black bean soup recipe I posted a few months ago. The measurements are not exact so you can adapt the recipe to fit your tastes.

1 can black beans, drained but not rinsed

crushed red peppers- couple dashes

onion flakes- couple generous dashes

garlic flakes- couple generous dashes

cumin- couple dashes

a few glugs of worchestershire sauce

squirt of ketchup

generous squeeze of lime juice/lemon juice

little bit of chicken broth

tortillas ( I use whole wheat)

Shredded cheddar cheese

Optional: Salsa and/or sour cream

Directions:

1. Add the beans and seasonings to a small saucepan and heat to a gentle boil over medium heat. Lower heat to a simmer and stir often until beans become soft and start to fall apart, about 20 minutes or so. (Keep a close watch so as not to burn the beans!)

2. Mash with a spoon or place mixture in a blender for a smoother consistency.

3. Spoon beans onto tortilla. Sprinkle with cheese and heat in the microwave about 20 seconds or until cheese starts to melt.

4. Roll up into a burrito and serve with salsa and/or sour cream.

Note: This recipe has also been taste tested by my 12 month old baby. I just added a few extra splashes of chicken broth when I pureed the beans so it wasn’t so thick, and David loved it. One can of beans made two burritos and two small containers of baby food. In addition to burritos and baby food, this would also make an excellent dip to serve with tortilla chips or pita bread.

Cheezy Garlic Rolls

January 7, 2011

Sadly, my bread maker sat in the cupboard unused for the first few months that I had it. I had no idea how easy making bread could be. Needless to say, I have more than made up for in the years that followed. This recipe came with my bread maker, and it was an instant hit! These rolls have become a staple at our house. Nearly everyone who has come to our house for Sunday afternoon dinner has had a chance to try these delicious rolls!

Cheezy Garlic Rolls

Cheezy Garlic Rolls rising and ready to bake!

Cheezy Garlic Rolls

Dough:

1 egg, plus enough water to equal 1 1/3 cups

3 tablespoons oil

1/2 cup sugar

1 1/2 teaspoons salt

4 1/2 cups flour

2 teaspoons yeast

Topping:

2/3 cup parmesan cheese

2 tablespoons garlic, minced

1/4 cup olive oil

Put ingredients for dough in bread maker according to manufacturer’s directions. Set the bread maker to dough setting and press start.

When dough is finished, place dough on lightly floured surface. Divide into 24 pieces and shape. Place on a greased baking pan

For topping, combine cheese, garlic, and oil. Spoon 1-2 teaspoons on each roll.

Cover and let rise in a warm place 1 hour or until double in size.

Bake at 325 degrees for 35-40 minutes, or until done.

Velvety Vegetable Cheese Soup

November 15, 2010

My husband is very picky w/ the soups that he like so when he actually likes one I have to stick w/ it.  I REALLY like this soup because it is sooo simple and easy to make.  This is one of those recipes that I don’t need to read the recipe card anymore.  It’s great to sneak in those veggies that kids and adults don’t usually like.  I am not a fan of cauliflower but with this soup, you can barely taste it.  I add a little milk to the soup when I add the velveeta to give it a little more substance.  And you can’t go wrong w/ Velveeta! Enjoy!

Ingredients:

1 Pkg. (16oz.) frozen broccoli, cauliflower, and carrot mix= sometimes known as California Medley

2 Cans (14oz. each) of chicken broth

3/4 lb. Velveeta

Place vegetables and broth in a large saucepan; cover. Bring to a boil on medium-high heat. Reduce heat to low; simmer 10 min. or until vegetables are tender.

Mash vegetables with potato masher to desired consistency.

Stir in Velveeta; cook 5 min. or until Velveeta is melted and soup is heated through, stirring frequently.

And that’s it. Easy Peesy.  I do add some Spam chunks to the soup for my family but I know that not many people care for Spam.  Enjoy.

Southwestern Pasta Bake

November 4, 2010

 

            Southwestern Pasta Bake is a great go-to casserole.  This Rachel Ray meal is not your stereo-typical casserole: no cream soups, no sour cream, and no long baking time!  It takes a few minutes to prep, but once you put it under the broiler in the oven, you are only a few minutes from eating!  In total, it takes about 30 minutes to make.  This meal is great by itself or with some veggies on the side.  The Southwestern Pasta Bake makes a full casserole dish.  We get two nights’ supper out of this meal for our family of two and a half (or one supper and a couple lunches each).  Just add a little bit of milk and cheese to leftovers to freshen them up.  Enjoy!

My husband and I have adapted this recipe from Rachel Ray 365: No Repeats.

Southwestern Pasta Bake

Ingredients

Coarse salt

12 oz. penne pasta (about ¾ of a 16 oz. box of pasta)

2 T. vegetable oil

4 6-oz. boneless, skinless chicken breast halves, cut into 1-inch pieces

1 T. ground cumin

1 T. ground coriander

2 T. chili powder

Coarse black pepper

½ yellow onion

3 garlic cloves

1 jalapeño, seeded

2 T. butter

2 T. all-purpose flour

2 cups milk

¾ pound sharp yellow Cheddar cheese, shredded (about 2 ½ cups)

1 T. dried cilantro (or ¼ cup fresh, chopped cilantro)

1 T. dried parsley (or ¼ cup fresh, chopped parsley)

Directions

1.  Preheat your oven to the high broiler setting.

2.  Get you pasta cooking, and follow directions on box.

3.  While pasta is cooking, pour oil into skillet and heat to medium-high heat.

4.  Mix the cumin, coriander, chili powder, salt, and pepper.  Use about 2 tablespoons of this mixture to season the chicken (more or less to your taste).  Save the extra for next time.

5.  Add the chicken to the oil in the heated skillet and cook about 5 minutes, until lightly browned.

6.  Process the onion, garlic, and jalapeño in a food processor until finely chopped or chop finely by hand.  Add to chicken mixture in skillet and cook for about 5 minutes.

7.  While chicken mixture is cooking, begin the cheese sauce.

8.  Heat a medium sauce pot over medium heat (I use a little higher than medium heat on our stove).  Melt the butter and stir or whisk the flour in.  Allow to cook for 1 to 2 minutes until lightly browned.

9.  Very gradually whisk in milk.  It might be a little lumpy, but just keep on whisking.

10.  Once the milk comes to a bubble, stir in the cheese, cilantro, parsley, salt, and pepper.  Remove from heat.

11.  Drain pasta and dump back in the pasta pot.  Add the chicken mixture and cheese sauce to the pasta pot and stir to combine.  Transfer everything to a 9X13 baking dish (or comparable casserole dish).

12.  Place under broiler for 3 to 4 minutes or until lightly browned.  Enjoy!