Chicken Stuffing Casserole

Chicken Stuffing Casserole

Stolen from Domestic Diva in Training

Recipe from Kraft's Food & Family Magazine
Servings: 6

1 package Stove Top Stuffing Mix for Chicken
2 cups chopped cooked chicken
1 can (10.75 oz.) condensed cream of chicken soup
1/2 pound (8 oz.) Velveeta Cheese, cut up

Preheat oven to 350 degrees.

Prepare stuffing mix as directed on package. Stir in remaining ingredients; mix well. Spoon into 2-qt. baking dish. Bake 30 minutes or until heated through.

Southwestern Eggrolls

I'm pretty sure this recipe is the one that I used to mimic the amazing Southwest Eggrolls at Chili's. For some reason I'm not amazing at getting the eggrolls to turn out great, but then again I only tried once and put them in the deep fryer. Can anyone say too much grease? Honestly, I love the filling just wrapped up in a tortilla or in a taco shell. It's even great to eat with chips (preferably the Tostitos Scoops ones). It looks like I bake them with this recipe so that may just do the trick and leave them yummy instead of way to greasy. I guess Greg will be getting these again soon.

When I make it I use sliced jalpeno's not the juice. I also add it a little bit of Chili power and pepper. I also don't add salsa and use a whole can of black beans (I love my black beans...yummy) oh and as usual I use EVOO instead of vegetable oil.

Southwest Eggrolls (Skinny Version)

2 chicken breasts, shredded
1/3 c. corn kernels (frozen or canned)
¼ c. canned black beans, rinsed and drained
2 tbsp. frozen spinach, thawed and drained
2 tbsp. jarred jalapeno juice
2 tbsp. salsa
½ tbsp. minced fresh cilantro
½ tsp. cumin
1/3 tsp. salt
pinch cayenne pepper
1 c. shredded reduced-fat Monterey Jack cheese
6 flour tortillas
vegetable oil

GREEN SALSA

this is not exactly like the Chili’s cilantro dipping sauce, but is still a great compliment to the SW Eggrolls!Combine all but the last three ingredients in a saucepan. Stir over medium-high heat until well blended. Remove from heat and stir in Monterey Jack cheese until melted. Spoon even amounts of filling into tortillas. Fold ends and roll, securing with a toothpick. Place eggrolls on oil-coated cookie sheet, and brush rolls with oil. Bake at 425* for 15-20 minutes, flipping eggrolls half way through to brown on both sides. Serve with green salsa.

Ingredients

Peel avocados and place them in food processor. In a medium saucepan, boil chopped tomatoes, tomatillos, and jalapenos for 15 minutes; drain. Place in blender with cilantro, avocados, sour cream, and garlic powder. Blend until smooth and salt to taste.

3 avocados
3 green tomatoes
4 tomatillos
½ tsp. garlic powder
3 sprigs cilantro, chopped
2 jalapenos
1 ½ c. reduced-fat sour cream
Salt to taste (needs pretty much)

Grilled steak, caramelized onion and blue cheese Ravioli with A Rosemary Balsamic Cream Sauce.

Stolen From Joelen's Culinary Adventures

Grilled steak, caramelized onion and blue cheese Ravioli with A Rosemary Balsamic Cream Sauce.

Here is the recipe for the rosemary balsamic cream sauce. You can use this over chicken, pork, steak or even your favorite pasta for something different and flavorful.

1 cup balsamic vinegar
2 tablespoons honey
1/4 cup soy sauce
1/4 cup worchestershire sauce
2 tablespoons brown sugar
1 tablespoon minced garlic
1-2 springs rosemary
1 tablespoon onion powder
1 tablespoon garlic powder
pinch of kosher salt
few grinds of freshly ground black pepper
1/3 cup heavy cream
1 tablespoon butter

- Combine all ingredients except cream & butter in a medium saucepan.
- Bring mixture to a low boil and reduce heat to low.
- Allow mixture to reduce by letting it boil on low for 25-30 minutes.
- Mixture should thicken enough to coat the back of a wooden spoon.
- Allow the mixture to cool, as it will thicken even more.
- In a saucepan, pour reduced sauce through a sieve to remove big spices.
- Allow sauce to boil and add cream.
- Stir & take off heat.
- Slowly stir in butter.
- Pour sauce over meat as a finishing sauce or over pasta.

*The sauce is best made in advance for the flavors of garlic and rosemary to infuse the sauce.

PARMESAN HONEY MUSTARD CHICKEN

Stolen From Deborah's Culinary Confections

PARMESAN HONEY MUSTARD CHICKEN

INGREDIENTS:

4 boneless skinless chicken breasts, pounded 1/2" thick
1 tablespoon mustard
1 tablespoon honey
1/4 teaspoon lemon juice
1 cup Italian bread crumbs
1/2 cup grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper


DIRECTIONS:

1. Preheat oven to 375 degrees.

2. In a small bowl combine mustard, honey and lemon juice and stir until well combined. Brush both sides of each chicken breasts liberally with mustard sauce.

3. In a medium bowl combine bread crumbs, parmesan cheese, salt, garlic powder and pepper. Dip chicken breasts in bread crumb mixture, thoroughly coating both sides. Place in a shallow baking pan and spray surface of chicken lightly with nonstick cooking spray.

4. Bake in preheated oven for 10 minutes. Turn chicken breasts over and lightly spray with nonstick cooking spray. Bake an additional 10 minutes or until chicken breast is done.

Potato and Veggie Bake

Stolen from http://mecookingcreations.blogspot.com/



First I took a potato (baking potato) and threw it in the mic for 8 minutes, flipping it over halfway through. Once it was done I chopped it into bite-sized pieces and threw them into a small baking dish.

In the meantime I chopped a tomato, steamed some frozen broccoli and cauliflower, chopped just a little bit of onion, and got out some roasted garlic that I never used yesterday. I melted butter in a small pan, added the onions for a few min, then added flour. Once it became thick, I added some cream (about 1/3 of a cup) and let it come to a simmer. Once it did, I threw in some grated asiago, pecorino romano, and Parmesan cheeses as well as some red pepper flakes, salt, and pepper. I put the veggies and roasted garlic into the cheese sauce, and then poured the entire thing over the potatoes.

To get some protein, I mixed in some MorningStar Farms Recipe Crumbles (fake ground meat). I think this would also work with browned ground beef, ground turkey, or even chunks of chicken. Otherwise it's just a nice side.

Once it was all assembled I baked it on 400 for about 15 minutes. The result - a tasty, easy, comfort-food dinner in one dish!