Lemon Chicken and Rice

Don't let the name of this dish deceive you!  It is absolutely delicious!  It sounds super simple and boring, but there is actually a ton of flavor in this dish.  And all of the flavors just mesh so well together.  I made this meal on Valentines day for me and my super special other half.  And it was divine!  It had such a nice fresh, citrus, herb, with a tiny kick taste.  I wasn't sure how it was going to turn out with all of the different flavors but we just gobbled it right up.  And it is so fast to throw together too.  This will definitely become a regular around my kitchen!  Next time I am excited to try it with shrimp! :)

Lemon Chicken and Rice

Ingredients:

• 1cup basmati or long grain brown rice  (I used jasmine rice)
• 16oz low sodium chicken broth
• 1tbsp Earth Balance Buttery Spread or regular butter
• 1tbsp minced garlic
• 1tsp red pepper flakes (if desired) (I did use about 1/2 tsp, just enough for a small kick)
• 1 lemon
• 1/2lb – 1lb (chicken breast, shrimp, or canned chicken) (I used chicken)
• 2tbsp chopped fresh cilantro

Directions:

1. In a pot add in broth, rice, butter, and garlic; bring to a boil.
2. Once that starts to boil add in red pepper flakes, cover, and reduce heat to low.
3. Let simmer for 15-25 minutes depending on rice.
4. Take off lid and add in cooked protein choice, squeeze fresh lemon in pot, and add cilantro.
5. Mix all together and cover for another 3-5 minutes.

Gluten free:  this recipe is gluten free!  Even better!! :)


Recipe and photo found on skinnymom.com

Creamed Dried Beef

Have you ever had egg gravy before?  It's a white sauce with boiled egg chopped and mixed in served over warm toast.  Well, this is exactly the same thing, only using dried beef.  It's a good, hearty, filling, classic meal.  Since me and my husband love egg gravy, we really liked this dish as well.  Once thing you should know, (and don't forget!!), is that 3 jars of beef is way too much.  It makes it just way too salty.  The woman who posted the recipe said to only use 2 jars of dried beef if it was the first time making it to see how salty you might like it.  So that's what I did.  Even that was a bit too much.  So next time I will either double my white sauce or only use 1 jar of dried beef next time.  Other than the saltiness, it was great!  And super easy, took 5 minutes to make.  Also, most of the ingredients you have around your kitchen most of the time anyway.  Such an easy, weeknight meal.

Ingredients

3 jar(s)	dried beef  (I used 2, but will only use 1 next time around)
1 stk	butter  (I used margarine)
1/2 c	flour
4 c	milk Directions 1  Tear (I cut with scissors) dried beef into small pieces and set aside. In saucepan, melt butter over low heat. After completely melted, add flour and mix in with spoon until no lumps show. Add milk and turn heat to high, stirring constantly until it boils. Turn heat back down to medium, stirring constantly, until desired thickness is achieved. Stir in dried beef. Serve over warm toast. Gluten free: substitute GF all purpose flour. Recipe found on justapinch.com, photo found on asweetandsavorylife.com.

Slow Cooker Chicken Rice Curry

Ok, so this was one of the easiest curries I've ever made!  Plus, me and my husband quite enjoyed it!  My husband is Indian too, so he is a tad pickier than most about his curry.  We really liked this one because it had more of an authentic flavor to it than other recipes we have tried.  The only difference from the usual curry that we are accustomed to is that it has almost no heat to it.  Usually the curry we eat it has some serious spice to it, but this is extremely mild...like no heat.  So if you do like spice, then you will want to add some cayenne pepper, or anything else you think would taste good to add heat to the dish.  We still enjoyed it without the spice though so it was all good. :)  I did leave the raisins out, however, because neither me or my husband will eat them, I used 6 chicken thighs instead of breast halves (I like the meat better myself), and I added about 1/2 tsp of onion salt as well.  Lastly, I did not do the last step of adding instant rice to the slow cooker at the end.  Instant rice and curry just don't mix, in my opinion.  So I just cooked my meat and gravy on low for 8 hours and about 30 minutes before it ended, I made my own jasmine rice in a separate rice cooker.  You can decide which method you prefer.  I hope you enjoy this recipe!  It is seriously easy, no need to be intimidated, which curry can often induce.  And the meat was so tender, I could barely keep it together to serve it on my rice!  Very yummy, indeed.

Makes 6 servings.

Prep Time: 15 minutes

Cook Time: 8 hours on LOW or 4 hours on HIGH plus 20 minutes on HIGH

4 bone-in chicken breast halves (about 2 pounds), skin removed
1 tablespoon McCormick® Curry Powder
1 package McCormick® Chicken Gravy Mix
1 can (14 1/2 ounces) chicken broth
1 medium red bell pepper, cut into 1/2-inch pieces
1 medium Golden Delicious apple, unpeeled, cored and coarsely chopped
1/4 cup raisins
1/4 cup McCormick® Onions, Chopped
2 McCormick® Bay Leaves, broken in half
1/2 teaspoon McCormick® Garlic Powder
1 cup instant rice

1. Rinse chicken and pat dry. Cut each breast half into 2 pieces. Sprinkle chicken with curry powder.

2. Gradually stir Gravy Mix into broth in slow cooker until well blended. Add seasoned chicken and remaining ingredients except rice; stir well. Cover.

3. Cook 8 hours on LOW or 4 hours on HIGH.

4. Gently stir in rice. Cover. Cook 15 to 20 minutes longer on HIGH or until rice is tender. Remove bay leaves before serving.

Slow Cooker Tip: For best results, do not remove cover during cooking.

Gluten free:  use a GF gravy packet- the only flavor I had available to me at the time was Savory Herb, instead of chicken, but with the chicken broth included in the recipe, it was still delicious.

Recipe and photo found on mccormick.com

Taco Tater Tot Bake

Me and my husband really enjoyed this dish!  It was similar to any tater tot casserole, with a twist of Mexican!  Delicious!!  The only change we made, was we only added about 2/3 bag of shredded cheese.  If we had used the whole thing, it would have been a bit too greasy for us.  But with 2/3 bag, it was perfect!


Ingredients:1lb ground beef
1 small onion (diced)
1 garlic clove (minced)
1 small can black olives (sliced)
1 (1 ounce) package taco seasoning mix
1 (16 ounce) bag frozen corn
1 (4 ounce) can green chilies (diced and drained)
1 (12 ounce) can black beans (drained and rinsed)
1 (16 ounce) bag shredded Mexican cheese blend
1 (16 ounce) package frozen tater tots
1 (10.5 ounce fluid ounce) can enchilada sauce

Directions:
Step 1: Preheat the oven to 375 degrees. Spray a 9×13 inch baking dish with cooking spray. Heat a skillet to medium high heat. Add ground beef, garlic, and onion and cook while breaking the meat apart with a spoon or spatula until the ground beef is completely browned. Drain off any excess fat. Add taco seasoning mix, green chilies, frozen corn, and black beans to the ground beef. Cook until heated through.
Step 2: In a large bowl combine ground beef mixture, ¾ of the Mexican cheese blend, and all of the tater tots. Stir well to combine.
Step 3: Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish and lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tater tots.
Step 4: Place into the oven and bake at 375 degrees for 40 minutes. During the last few minutes of baking, top the casserole with the remaining Mexican cheese blend and the sliced black olives. Return to the oven and bake until the cheese is melted and bubbly.
(Makes 6 Servings)


Gluten free:  use a GF taco seasoning mix (I'm always able to use Kroger brand without a problem), and GF enchilada sauce.

Recipe and photo found on blogchef.net

Chicken Lasagna

I hope you like creamy and cheesy food!  Because that's definitely what this was- and I loved it! :)  One of the easiest lasagnas I've ever made as well, which is fantastic!  Enjoy!

Ingredients
2-3 cloves minced garlic
2 T. butter (use the real stuff)
1 to 1- 1/2 lbs. chicken breast, cubed into small pieces
2 cans cream chicken soup
1-8 oz light cream cheese
2 c. light sour cream
1 c. skim milk
1 box lasagna noodles prepared according to package instructions
3-4 c. grated Monterrey Jack cheese
1-2 c. shredded Swiss cheese
Italian spice or dipping spices, for sprinkling over the top (optional)

Directions
In a large frying pan saute chicken and garlic in melted butter until the chicken is no longer pink. Removed chicken and keep warm.

Add cream soup, cream cheese, sour cream, and milk, to the skillet. Stir until ingredients melt and thicken slightly. Add chicken and continue to stir. Turn heat down and simmer for 2-3 minutes.

Spread a thin layer of sauce in a 9x13 baking dish. Then layer noodles, then cream sauce with chicken, then cheese. Continue to repeat until your pan is full, ending with cheese on top. Bake at 350 for 20-25 minutes or until hot and bubbly.

Gluten free:  substitute GF cream of chicken soup, lasagna noodles.



Recipe and photo found on cookingwithkrista.blogspot.com:  Chicken Lasagna adapted from Better Than Burgers

Cheesy Macaroni and Cheese

Delish!

Ingredients

16 oz macaroni pasta (any shape shape you like)
1/2 C butter
1 tsp salt
1/2 tsp pepper
1/2 C flour
3 1/2 C milk, warmed
1/4 C white wine (or sub w/chicken broth)
1/2 lb Velveeta cheese, cubed
1/2 lb cheddar, cubed
1/2 C panko bread crumbs
1 Tbl parsley
2 Tbl butter, melted

Directions

Heat 350' oven. Grease 9x13 glass dish ( 8x8 or round casserole, if making half the recipe).
Cook pasta for about 2-3 minutes less than called for, drain, set aside.
In a saucepan, melt 1/2 C butter, salt pepper, once melted add flour, stir until smooth. Let cook for 1 minute. Add milk, wine, bring to a boil, whisking. Add cheeses and stir until melted. Pour over cooked pasta and add to greased dish. Combine the panko, parsley and melted butter in a small bowl. Sprinkle macaroni with panko topping, bake uncovered 30 minutes.

Gluten free:  use a GF pasta of choice, GF all purpose flour, and GF bread crumbs.


Recipe found on mommyimhungry.blogspot.com and photo from Elle's New England Kitchen

Pumpkin French Toast Bake

 

This is DELICIOUS!!!  Perfect for fall time.  Plus, I absolutely love anything pumpkin, so I was in Heaven.

 

Ingredients

• 3 1/2 – 4 1/2 cups 1-inch bread cubes (depending on type of bread)
• 7 large eggs
• 2 cups milk (any kind)
• 1 tsp vanilla extract
• 1 1/2 tsp pumpkin pie spice 
• 1/4 cup pumpkin BUTTER (or 1/2 cup pumpkin puree- which is what I used)
• 3-4 tablespoons brown sugar for topping
• nuts, like pecan or walnuts (optional)

Instructions

1. Cut any kind of bread into 1-inch cubes – I recommend a crusty, whole grain variety, but sandwich bread will work, too. Just use enough slice to fill a lightly greased 9×13 baking dish quite full.
2. In a large bowl, whisk together eggs, milk, vanilla and pumpkin butter until well combined. Pour over bread and push down with a spoon or your hands until it’s all soaked and mostly covered. Cover with saran wrap or lid and refrigerate overnight.
3. In the morning, preheat oven to 350 degrees, uncover and top with brown sugar and nuts (optional). Bake for 35-45 minutes or golden brown and no longer wet.
4. Serve immediately with maple syrup, honey or agave nectar. Store leftovers in the refrigerator covered for up to a couple days.

Notes from original pinner:

"I HIGHLY recommend using pumpkin butter as it has a concentrated pumpkin flavor and is much sweeter than puree. But if using puree instead of butter, it’s important to compensate the flavor by adding a bit more puree, pumpkin pie spice, and a little agave nectar, brown sugar or maple syrup to the batter. Otherwise, it will lack that delicious fall, pumpkin flavor you’re going for. I used 2%, but use skim or low-fat for a lighter recipe. Alternatively, use non-dairy such as soy or almond."

 

 

Gluten free: use a gluten free bread, I just used my Udi's sandwich bread. 

 

 

Recipe and photo found on foodgawker.com