Recipe: Slow Cooker Cheesy Chicken & Rice

I'm sure I've mentioned before how menu planning has changed and saved my life, and I'll say it again. Menu Planning is really such a great tool, and I know I'm not the first to realize it. Pre-kids, Matt and I were doing it on a more relaxed scale, shopping week to week, but our menu was more relaxed. I've now found it important to plan the meals ahead of time, organize the grocery list with those ingredients, and even find recipes that I can slot into limited time-frames (and yes, I have an excel file to help me accomplish all of this....). 

I've been reading tons of new food and cooking blogs and having a lot of fun testing out a ton of new recipes lately. This Slow Cooker Cheesy Chicken & Rice falls into my Slow Cooker Sunday meals. I know the picture is really not that appealing, but the taste of the dish is good, and it was easy to make! How can you not like a recipe that has one step? 

This is a pretty blank canvas to start with, so don't be limited by the below recipe.  You can easily mix up the frozen corn and replace it with peas, broccoli, or carrots, or all three. You could also switch up the cream of chicken soup with mushroom or broccoli. There's a lot of easy ways to add more vegetables to this dish. I actually think adding chopped red peppers at the end would give this a much brighter taste, so I'm going to do that next time.

INGREDIENTS

    2 boneless skinless chicken breasts
    1 large onion, chopped
    1 cup of rice, cooked
    1 cup cheddar cheese
    1 - 10.5 ounce can cream of chicken soup 

    1-2 cups frozen corn (or other vegetable)

DIRECTIONS

Place chicken in bottom of slow cooker. Scatter chopped onion over top. Spoon cream soup over top of that. Cover and cook on low 7-8 hours or on high 3-4 hours. A few minutes before serving, shred chicken with a fork and add in cooked rice, corn, and cheese. Stir to combine and let cook 20 minutes longer. Serve hot.

40th Birthday Party

So, my husband turned 40 this year. No biggie. 40 is the new 30, right? So in his honor, we got ourselves a sitter and headed out for a big night on the town. First, we had drinks and snacks with friends at a local pub. Then we headed to a bar to meet up with more friends and watch a cover band. It was a late night but a great night (and nap time the next day was enjoyed by all). We looked forward to celebrating with our closest friends, so I wanted a little something to thank everyone for coming out. I put together a little something for people to take home (yay adult treat bags!), which looked something like this: 

That's not my photo (I neglected to take one), but I did put together a bouquet of Pop Rocks for our guests to take. And I have to say, it was kind of a hit. It was like a little blast of nostalgia in your mouth.

On a smaller scale, we had our own little party for Matt at home, including balloons and a very special birthday 'cake'. In general, I would say traditional cake falls at the very bottom of his dessert list. Nearing the top is Ice Cream Cake, which we enjoy when celebrating with his family, but I thought I could find something even better. 

Enter the Popcorn Cake and my inspiration: 

A mixture of popcorn, pretzels, and M&Ms, all coated with melted and gooey marshmallow? This combines all of Matt's most favorite things! So, I made it in secret the night before (A much smaller version than the one in the link), and after Liv had gone to bed (it wouldn't be fair to eat it in front of her, after all), I busted out the candles and presented it to Matt.

Thankfully, and not surprisingly, he really liked it. That yummy mix of salty and sweet really does hit the spot. He still talks about it, remembering fondly back to that delectable treat. I'm glad he enjoyed it, and he can look forward to this 'cake' for many birthdays to come.

 

Recipe: Banana Avocado Chocolate Pudding

Courtesy of momables.com

I've been wanting a way to start introducing new treats to Olivia, but I am conscious of the amount of sugar that is possibly involved. I know there are tasty ways to give her a sweet treat, and the internet is full of them. And I like that it means making my own version of easily store-bought items (such as pudding). This chocolate pudding is perfect for an after dinner dessert. And you adults, you just might like it, too!

I've seen this recipe making the rounds on various food and mom blogs I visit, and one even suggested it as a morning breakfast. Heck, why not? If it means your kid will eat a good amount of fruits, then I'm all for it. Right now Olivia is eating everything in sight, so we don't have the problem right now, but so much changes so quickly that it's a good idea to have this in my back pocket. 

We regularly have bananas and avocados in the house, so I just threw them in the processor, added the cocoa powder and this pudding was ready in seconds. Not surprising, Olivia seemed to dig it, as did I. This is my adapted version, but for a larger batch, HERE is the original.

INGREDIENTS

1 ripe banana

1 avocado

2 tbsp of cocoa powder 

DIRECTIONS

Add banana and avocado in processor or blender. Blend until smooth.

Add in cocoa powder and blend further.

If desired, chill before serving. 

A variety of other options are out there, including using Orange Juice,  Coconut Milk & Dark Chocolate, even a Spiced one for those of you who like some heat.

Recipe: Thai Chicken Wraps

The other night, on my way home from work, I picked up an already-cooked rotisserie chicken from the market. For only 10 whole dollars, I was able to make up three different dinner meals, all ready in under 20 minutes - BBQ Chicken Pizza, these Thai Chicken Wraps, and a Chicken & Broccoli Pasta. If you don't feel like cooking them all in the same week, just portion the meat into sandwich baggies and freeze for later.

This Thai Chicken Wrap was super simple to make and only required me to pick up a few extra ingredients from the market. I also like that Olivia could enjoy it with us. She loves broccoli and peanut butter and anything bread-like, so this was a clear winner with her, and it was just as flavorful for us adults. It's a great recipe to add into our menu rotation.

While the original recipe called for uncooked chicken, the shredded chicken just reduced the cooking time. I've included the steps in case you want to use either option.

INGREDIENTS

    12 ounces  skinless, boneless chicken-breast strips (or a 1/3 of a whole roasted chicken)
    1/4 teaspoon  garlic salt
    2 cups  broccoli-slaw mix
    1/4 teaspoon  ground ginger
    Peanut sauce
    3 10-inch  whole-wheat tortillas, warmed

DIRECTIONS

Sprinkle chicken strips with garlic salt. Coat a large nonstick skillet with cooking spray. Cook and stir seasoned chicken in hot skillet over medium-high heat for 3 to 4 minutes or until cooked through. Remove chicken from skillet and keep warm. Coat pan again with cooking spray. Add broccoli slaw and ginger to skillet. Cook, stirring constantly, for 2 to 3 minutes or until vegetables are crisp-tender.

Spread tortillas with peanut sauce. Top with chicken strips and broccoli-slaw mix. Roll up each tortilla, and cut in half. Serve immediately.
 

For the Peanut Sauce: 

INGREDIENTS

    1/4 cup  creamy peanut butter (or natural peanut butter for reduced sugar)
    3 tablespoons  water
    1 tablespoon  sugar
    2 teaspoons  soy sauce
    1 clove garlic, minced

DIRECTIONS

In a small saucepan, combine creamy peanut butter, water, sugar, soy sauce, and garlic, minced. Heat over medium-low heat, whisking constantly, until peanut butter mixture is smooth and warm. Use immediately or keep warm over very low heat, stirring occasionally.

ON ANOTHER NOTE...

I've decided to drop the recipe counting... Obviously my challenge that I started more than two years ago (yikes!) to cook and post a new recipe each week has gone by the wayside.  The cooking still continues, but I can admit when I'm defeated. But don't fret - I'll still be sharing the new recipes I try out.

Recipe #41: Walnut Kale Pesto

The kale cooking adventures continue with this recipe for Walnut Kale Pesto. After having good success with the Kale & Chorizo Soup, I was excited to find this pasta dish using kale in a different way. 

I really enjoy pesto and have already learned that any greens will work just fine. I've experimented using arugula and love that it freezes well if you can't use it all up in one serving. For the kale, you have just the added step of blanching it first, but after that, it all goes into the food processor and your pesto is ready after a few spins of the blade. To save on prep time, simply cook the pasta in the same water you blanched the kale in. 

INGREDIENTS

    1 bunch kale, stemmed and chopped
    1/2 cup (125 mL) chopped walnuts, toasted
    1/2 cup (125 mL) grated parmesan cheese
    1 clove garlic, chopped
    1/2 cup (125 mL) olive oil
    2 tbsp (30 mL) lemon juice
    1 pinch each salt and pepper

DIRECTIONS

In large pot of boiling salted water, blanch kale for 1 minute; drain. Chill under ice water; drain well and pat dry.

In food processor, pulse together kale, walnuts, Parmesan cheese and garlic until coarsely ground. Pulse in oil, lemon juice, salt and pepper until smooth.

Recipe #40: Kale and Chorizo Soup

Although the summer is long gone and our farmer's market is just a wonderful memory, we are still able to enjoy local and fresh produce through our neighborhood Winter Basket program. One of the vendors from our market sets up shop every Sunday morning at a nearby restaurant parking lot and offers a good variety of vegetables, farm fresh eggs, and usually some wild boar or pork. While we do enjoy the selection, it can become rather repetitive each week. We end up with a lot of carrots, potatoes, and kale, and so planning my weekly menu can be a bit of challenge. Time to get creative!

Luckily that's what the internet is for. When I found myself with an awful lot of kale one week, it was my goal to make a couple of different dishes. By picking up a few extra ingredients, kale turned out to be quite versatile. The first recipe I tried was a Kale and Chorizo soup. 

This is a great recipe that cooks all day in the slow cooker and freezes well. Once cooled, it will also keep in the fridge for several days so you can pull it out for a quick weeknight meal. The chorizo adds a nice spice and meaty texture to the soup, and the kale is not overpowering once cooked. Plus, it made use of the potatoes we got in the basket, too! 

The original recipe called for dry-cured chorizo sausage, but I substituted an uncooked sausage instead and removed the casing to cook it before adding it to the slow cooker. This meant the meat was smaller and distributed throughout the soup, so if you prefer meatier chunks, go with the cured version. 

INGREDIENTS

    2 chorizo sausages, casing removed
    1 spanish onion, sliced
    4 cloves garlic, sliced
    1 lb (454 g) potatoes, peeled, halved lengthwise and sliced
    2 bay leaves
    1 tsp (5 mL) sweet paprika
    1/2 tsp (2 mL) salt
    1/4 tsp (1 mL) pepper
    4 cups (1 L) water
    4 cups (1 L) sodium-reduced chicken broth
    1 bunch kale, trimmed and shredded

DIRECTIONS

In skillet over medium-high heat, brown chorizo. Transfer to slow cooker. Drain any fat from pan (do not wipe clean)

In same skillet, cook onion and garlic, stirring occasionally, over medium heat, until softened and light golden, about 8 minutes. Transfer to slow cooker.

Add potatoes, bay leaves, paprika, salt and pepper to slow cooker; stir in water and broth. Cover and cook on low until potatoes are tender, 6 to 8 hours.

Discard bay leaves. If using cured chorizo, using a slotted spoon, remove as much chorizo as possible to bowl; set aside.

Add kale to slow cooker; cover and cook on high until tender, about 10 minutes. Using immersion blender, purée soup until almost smooth with a few chunks. Stir in reserved chorizo.

Recipe #39: Thai Coconut Curry Simmer

When Matt first introduced me to Thai food, the first dish I tried (and still continue to order) is a green curry coconut chicken served over noodles. It is easily my favorite when ordering take-out that I don't even bother to look at other items on the menu. The flavor is just a really nice mix of heat from the curry, sweet from the coconut milk, and sour from the drizzle of lime. 

So when I saw the recipe for Thai Coconut Curry Simmer in Canadian Living, I had to give it a try. It doesn't have a lot of ingredients, it all cooks in one pot in a short amount of time, and if you know me, these are all winning qualities in a recipe. 

I let the chicken simmer for much longer than it called for, only because we weren't quite ready to eat when it was done, but that made sure it was good and cooked, and because it stayed in the liquid, it remained nice and moist.  Once the noodles were cooked, I dumped them into the sauce as well, but I think next time I would just put them in the bowl and serve the chicken and sauce over top. They absorbed too much of the liquid and ended up a little mushy. Live and learn, right?

Over all, though, it was very tasty but wasn't quite as good as the one I was used to. I did forget to add the lime juice when serving, so that might have been part of it. I would also add in a few vegetables next time, as just the chicken and noodles make for a bit of a heavy dish. Maybe a few peppers would compliment the dish or, and I can't believe I'm suggesting this, a few mushrooms, if you happen to like them.

INGREDIENTS

    1 lb (454 g) boneless skinless chicken thighs
    1 pinch salt
    1 pinch pepper
    1 tbsp (15 mL) vegetable oil
    2 shallots or onions, thinly sliced
    1 tbsp (15 mL) minced fresh ginger
    1 tbsp (15 mL) Thai green curry paste
    2 cloves garlic, minced
    1 can (400 mL) coconut milk

    Lime slices to serve
    1 pkg of Rice Noodles  

DIRECTIONS

Sprinkle chicken with salt and pepper. In large skillet, heat oil over medium-high heat; brown chicken, turning once, about 5 minutes. Transfer to plate.

Add shallots, ginger, curry paste and garlic to pan; cook over medium heat, stirring, for 2 minutes. Stir in coconut milk and chicken; bring to boil. Reduce heat and simmer, turning once, until juices run clear when chicken is pierced, about 15 minutes.

 

Recipe #38: Bulgur Wheat Stuffed Peppers

Stuffed peppers are a favorite dish of mine but they don't often make it on my menu rotation. Until I've recently eaten them, I forget how yummy they are. I think that's going to have to change. I like that the stuffing can always be varied to keep the recipe interesting, and they don't actually take that long to cook up. If you're looking for a yummy yet filling vegetarian option, there's no meat in this recipe, and one stuffed pepper (two halves) is enough for one adult.

I found this recipe for Bulgur Wheat Stuffed Peppers and decided to cook them up for dinner one night. Not knowing exactly what bulgur wheat was and not having ever cooked with it before, I was excited to give this recipe a try. 

Bulgur wheat, turns out, is "a quick-cooking form of whole wheat that has been cleaned, parboiled, dried, ground into particles and sifted into distinct sizes" (thank you, Sunnyland Mills). Turns out it's also a little difficult to find in smaller grocery stores, as was the case for me when I went shopping. Sooooo, I had to make a little substitution and use brown rice instead (bummer). I'm happy to say that it turned out just as tasty, but I still want to try the original recipe, so I'll be on the hunt again for bulgur wheat. 

I would recommend cutting your peppers in half lengthwise and discarding the tops all together. It makes adding the filling and eating easier.  And depending on how soft you like your peppers, you may not need the full hour for baking. I'd recommend 45 minutes or so.

INGREDIENTS

    3/4 cup coarse bulgur wheat OR 1 cup brown rice
    1-1/2 cups crumbled Canadian Feta cheese
    1/2 cup chopped ripe tomatoes
    1/2 cup each chopped fresh dill and parsley
    4 green onions, chopped
    1/4 tsp each pepper and ground cumin
    4 sweet peppers
    2 tbsp lemon juice
    1 tbsp olive oil
    Pinch salt

DIRECTIONS

Pour 3/4 cup boiling water over bulgur; let soak for 30 minutes OR cook rice according to package. Toss with cheese, tomatoes, dill, parsley, onions, pepper and cumin. Set aside.

Cut tops off peppers and discard. Slice in half lengthwise, scoop out seeds and ribs.

Coat bottom of 8-inch (2 L) square baking dish with lemon juice, oil, 1/4 cup water and salt. Lay stuffed peppers in dish and fill with bulgur wheat or rice mixtures.Cover dish with lid or foil.

Bake in 375°F (190°C) oven for 1 hour. Uncover and bake until peppers are tender, adding enough water if necessary to maintain about 1/4 cup liquid in pan, about 15 minutes.

Spoon juices into pepper stuffing and serve.

Recipe #37: Pork Tacos with Corn and Avocado Salsa

I’ve decided that there are just too many recipes floating around the universe, and frankly, it’s overwhelming.  Countless websites and dozens of magazines equal one giant headache for deciding what to eat. At least for me. Too many choices make my head spin, and instead of helping to find something to cook for dinner, it actually hinders me. So what to do? Simplify. 

Step 1:  Pick a Recipe 

Last Christmas I received a subscription to Canadian Living. It has really great tips on things that touch everyday life, from parenting to exercising to fashion, and of course, food.  After flipping through the month’s offerings of recipes, I decided to try them out, starting with one a week. Perhaps you’ve heard this from me already…. It isn’t unlike the project I started on this here very blog, cooking a new recipe once a week. I’ve just simplified where I pick the recipe from, and since the magazine gets delivered to my door, that make it even easier! 

NOTE: I love sharing what I'm cooking up in my kitchen, so if you're looking for other recipe suggestions, check out From the Kitchen of BBB. You can also find them by clicking on the Recipe labels tab on the right side of this page.

Step 2: Menu Plan

Now that my time is divided between work and family, I’m finding that the time I have to cook has to now fit into a short period of space. So menu planning really helps me make the best use of my time and my ingredients. I spend some time at the beginning of each week planning out a week’s worth of meals (yup, on handy dandy excel sheet), and then create a shopping list of items to buy. Sometimes the ingredients will help decide the dish, but most often, I cook what I feel like. There are still a lot of quick and easy recipes that re-appear on my weekly menu, but I always make sure there is at least one new recipe. And most new recipes freeze well as leftovers for a meal later that month.

This week, I tried out the pork tacos, and why this one works so well as a quick weeknight dish is this: the pork is cooked ahead of time in the slow cooker (which I did on Sunday), then frozen in batches for future use. I only had to warm the pork and the tortillas, cook the frozen corn, chop the avocado, and mix them together with a few other ingredients. It really was that simple.

Why I loved it? Besides being quick to make, the taste was awesome! The salsa was fresh and had that great combination of sweetness (from the corn) and acidity (from the lime) that it really balanced the whole dish. We skipped the sour cream, radishes, and cilantro (sometimes my shopping lists are not that reliable...), but I don’t think they needed it.  My tip to you is to buy fresh tortillas, if you have access (Lone Star sells them fresh, and they freeze really well); they really do make a huge difference. 

Shredded Pork Tacos with Corn and Avocado Salsa

    Prep time:  10 minutes

    Total time:  10 minutes

    Portion size:  4 servings

Ingredients

    8 soft flour tortillas, (6 inches/15 cm) – fresh if you can get them!

    2 cups (500 mL) Slow Cooker Shredded Pork

    1/2 cup (125 mL) sliced radishes

    1/3 cup (75 mL) sour cream

    1/3 cup (75 mL) chopped fresh cilantro

    lime wedges

Smoky Avocado Corn Salsa:

    1 cup (250 mL) frozen corn kernels, blanched

    1 avocado, peeled, pitted and cubed

    1 clove garlic, grated

    1 tbsp (15 mL) lime juice

    2 tsp (10 mL) olive oil

    Pinch smoked paprika

    Pinch each salt and pepper

Preparation

Smoky Avocado Corn Salsa: Gently toss together corn, avocado, garlic, lime juice, oil, paprika, salt and pepper.

Heat tortillas according to package instructions. Divide pork among tortillas; top with corn salsa, radishes, sour cream and cilantro. Serve with lime wedges to squeeze over top.

Recipe #36: Black Bean Quesadillas and Guacamole

We've been making these a lot lately, after having been introduced to them by Matt’s sister Erin. She made them one night at the cottage, and even though I didn't think I was a big fan of black beans, they were delicious! They are probably one of my new favourite meals - both for flavour and for how easy they are to make. 

The recipe is pretty simple, and you can really be creative in what you add to the flavoring, which helps keep the filling interesting.  You can vary the cheese, the heat of the salsa, and add in other veggies, so this really is a very versatile recipe. Best part is, make a big batch, make up the quesadillas you need for the night, then freeze the filling for dinner another night. This recipe is for 4 quesadillas (which serves about 2 adults without any other sides), but it doubles quite nicely for larger dinner parties.

And here’s a great little tip that Matt and I just found out about: you can buy fresh flour tortillas for $4/dozen at your local Lonestar Restaurant (if you have one). We’ve been looking for some good fresh tortillas since we left the condo (and left Kensington market behind, too), so this was a great little surprise, especially since there is a Lonestar in the lobby of Matt’s office building. The ones Matt brought home the other night were still hot from the oven! 

I also like to whip up a quick guacamole to eat with the quesadillas, so I’ve included my special recipe for that below, too.

INGREDIENTS

2 tsp vegetable oil

1 chopped onion

1 diced sweet green pepper

1 tbsp chili powder

1/2 tsp ground cumin

1/4 tsp salt

1/4 tsp pepper

1 can (19oz) black beans, drained and rinsed

1 cup salsa

4 large flour tortillas

2 cups shredded Cheddar cheese or cheese of your choice

1/2 cup sour cream, light

1/4 cup diced fresh jalapeño peppers or pickled jalapeño peppers, (optional)

DIRECTIONS

In large non-stick skillet, heat oil over medium heat; cook onion, green pepper, chili powder, cumin, salt and pepper until softened, about 8 minutes. Add black beans and salsa; cook, stirring often, until heated through, about 5 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until chilled. Cover and refrigerate for up to 1 day.)

Evenly spoon bean mixture over half of each tortilla; sprinkle with cheese. Fold uncovered half over top and press lightly. Place on large rimmed baking sheet; bake in 425°F (220°C) oven, turning once, until golden, 10 to 15 minutes. Serve with sour cream, guacamole, and jalapeno peppers (if using).

GUACAMOLE

2 ripe avocados

Juice of 1 lemon or lime

1/4 cup diced red onion

2 cloves diced garlic

salt & pepper to taste

Dash of hot pepper flakes (optional)

DIRECTIONS

Blend all ingredients together until smooth. 

Recipe #35: Crock Pot Buffalo Chicken Lettuce Wraps

(Original recipe from www.Skinnytaste.com) 

My sister-in-law posted this recipe on Pinterest and it was the perfect suggestion for a Sunday night dinner. The ingredients were easy to find in either my fridge or grocery store, and frankly, anything that makes use of the slow cooker means it’s already a winning dish in my books. This dish is not unlike the Chicken Taco Salad I cooked oh so often (it became our usual Monday night dinner by default somehow); it’s  just served up in a different way. I made a few adjustments, which I’ve included, to show you how easy it is to vary the recipe to your liking.

I will often boil chicken to cook it quickly and to keep it moist, so using the slow cooker was not that much different, except you can turn it on and forget about it! Cooking up a couple of chicken breasts, more than you’ll need for just one dinner, is a great time saver. You can freeze the leftovers for use in another dish - perhaps Chicken Enchiladas.

INGREDIENTS:

For the chicken:

24 oz boneless skinless chicken breast

1 celery stalk

1/2 onion, diced

1 clove garlic

16 oz fat free low sodium chicken broth

1/2 cup hot cayenne pepper sauce (I used Frank's) or bbq sauce

For the wraps:

6 large lettuce leaves, Bibb or Iceberg

1 1/2 cups shredded carrots

Shredded cheese

Salsa

DIRECTIONS:

In a crock pot, combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn't enough). Cover and cook on high 4 hours.

Remove the chicken from pot, reserve 1/2 cup broth and discard the rest. Shred the chicken with two forks, return to the slow cooker with the 1/2 cup broth and the hot sauce or bbq sauce and set to on high for an additional 30 minutes. Makes 3 cups chicken.

To prepare lettuce cups, place 1/2 cup chicken in each leaf, top with 1/4 cup shredded carrots, celery and dressing of your choice. Wrap up and start eating!

Recipe #34: Bruschetta Chicken Bake

Sometimes, I just don’t know what to cook for dinner. Originality can often go out the window when you’re busy or tired, and I’ll often resort to tested and true recipes that I know are quick and easy to make, and take minimal ingredients. That seems to be a key requirement for me these days when I’m looking for a new recipe. Are the ingredients something I already have in the house, or is the shopping list short enough that it’s not going to blow my weekly grocery budget?

While I love cooking magazines and cook books, I find myself turning to the Internet more and more. The magazines are certainly fun to flip through, but often there are only a handful of recipes that actually appeal to me. On the Internet, I just save or print the ones that I know I will make. I’ve mentioned it before, but here it is again: Pinterest. Along with crafts and DIY, it also has a great collection of recipes, and I find the most interesting ones on there.

I came across this one the other day and made it for dinner the same night. I just picked up the ingredients I didn’t already have on hand, and I was ready to cook. I love that everything is done in one pan, you pop it in the oven, and its ready to eat in 30 minutes.

I did make a few adjustments to the original recipe from Kraft, and that was to double the canned tomatoes and pre-cook the chicken by boiling it prior to layering it in the casserole dish. Some of the reviews I read said that their chicken was undercooked, and I didn’t want to take that risk. By boiling the chicken first, it retains all the juices, so it didn’t dry out at all in the oven. The top gets nice and crispy, and the cheese melts for that ooey gooey centre. It was definitely an enjoyable dish.

This recipe was enough for the two of us, plus leftovers for either lunch or dinner the next day.

INGREDIENTS

1 large can of diced tomatoes, undrained

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

½ cup water

2 cloves garlic, minced

1-1/2 lb. boneless skinless chicken breasts

1 tsp. dried basil leaves

1 cup Shredded Mozzarella Cheese

DIRECTIONS

HEAT oven to 400ºF.

BOIL chicken breasts for 15 minutes, then cut into bite-sized pieces.

MIX tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.

LAYER chicken, basil and cheese in 3-qt. casserole or 8x8-inch baking dish.

TOP with stuffing. Bake 30 min.

Recipe #33: Blueberry Scones

Scones are the perfect little breakfast or midday snack treat, especially when you top them with a zesty and sweet lemon glaze. While I’m not generally a blueberry person, I have been coming around to them, and finding myself looking for a quick recipe to whip up for this past Easter weekend, this recipe was exactly what I was searching for. I really liked that the sour cream mixed with a few tablespoons of sugar provided the right blend of sour and sweetness.

After picking up the few ingredients I didn’t already have in the house, I mixed up a batch on Saturday morning to enjoy fresh out of the oven. Then, while they were cooking, I melted together the ingredients for the lemon glaze, and let me tell you, you don’t want to omit this part. Drizzling the glaze atop the warm scones and digging in with a fork is my idea of a lovely afternoon snack. Plus, the glaze keeps well, as you might have some left over. And if you run out of scones, I bet this would be nice on pancakes or waffles! I might have to try that this weekend. 

You could substitute the blueberries for any other fresh berry on hand and make an equally enjoyable scone, I’m sure. 

INGREDIENTS

Scones

3 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

3 tablespoons granulated sugar

½ cup butter, softened

2 cups light sour cream

¼ teaspoon vanilla extract

1 cup fresh blueberries

Lemon Glaze

3 lemons

2 eggs

1 cup granulated sugar

4 tablespoons butter

DIRECTIONS

Heat oven to 350°F. Mix all the dry ingredients together. Cut in softened butter. Gently fold in the sour cream and vanilla. Fold in blueberries. Do not overwork the dough.

Scoop dough (about 1/3 cup) onto two lightly greased baking sheets. Bake 30 minutes or until golden brown. Cool 5 minutes.

Zest one lemon with a microplane grater. Cut all three lemons in half; juice. In a medium sauce pan over medium heat, whisk together the lemon zest, lemon juice, eggs and sugar. Whisk constantly; do NOT boil. Once the mixture is hot, turn the heat to low and whisk in the butter, 1 tablespoon at a time. Continue cooking on low for 6 minutes until the lemon glaze has thickened. Remove from heat and let cool.

Serve warm scones with lemon glaze. Store any leftover lemon glaze in refrigerator.

Recipe #32: Egg Fajitas

Image Courtesy of Bettycrocker.com

Matt and I still aim to eat less meat during the week, and a great alternative is eggs: high in protein and very filling, and so very versatile. Here is a quick and easy weeknight dinner that includes eggs, fajitas, and most likely whatever you have in your fridge.

Having picked up some fresh tortillas from Kensington (when we still lived in the condo), we created our own version of egg fajitas. We went through a few variations before we finally settled on scrambled eggs with sautéed onions and peppers, topped with fresh salsa and cheese. Sometimes we mix up the cheese, using either grated cheddar or goat cheese. Sometimes we added left over chicken (if on hand), and sometimes we add roasted potatoes (although that does make it really filling and increases the cooking time). It really is up to you and what you have in your fridge. Sausage and bacon would also be nice additions, for those meat lovers. 

Two per person is probably filling enough, but if you happen to have some tortilla chips on hand to dip in the salsa, why not make it a true Mexican-type dinner?

INGREDIENTS (for 2 people)

4 eggs

Splash of milk

1 red bell pepper, or ½ of each a red and green bell pepper, sliced into strips

½ red onion, sliced

Grated/Crumbled cheese (of your choice)

Fresh salsa

4 Tortillas

DIRECTIONS

Preheat oven to 350 degrees. Wrap tortillas in tin foil and warm in oven.

Sautee onions and peppers in a small sauce pan until tender, about 3-5 minutes.

At the same time, mix together eggs and milk, and then cook in a separate frying pan, stirring regularly until fluffy.

Assembly: place a spoonful of eggs and a spoonful of the vegetables in the warmed tortilla, top with salsa and cheese, wrap and enjoy.